Oversee the preparation and update of individual Departmental Operations Manuals.

Conduct regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet

Maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within guidelines ensuring optimum deployment and energy efficiency of all equipment.

Assists to ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.

Ensures that all costs are well controlled, within the established operating expenses budget.

Formulation of Annual Operating Budget in determining projected operating expenses, operating equipment and FFE requirements in line with the compilation of the Annual Business Plan.

Inventory management and ongoing maintenance of hotel operating equipment and other assets.

Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Ensures that minimum brand standards have been implemented.

Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FFE items and to ensure that the outlet is adequately equipped.

Conduct monthly inventory checks on all operating equipment and supplies.

Controls the requisitioning, storage and careful use of all operating equipment and supplies.

Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.

Ensures that each outlet is supplied with clean and dry operating equipment.

Oversee the preparation and update of individual Departmental Operations Manuals.

Conduct regular divisional communications meetings and ensures that departmental briefings and meetings are effective and conducted as necessary.

Provide the Materials Department with detailed Product and Purchase Specifications for items used in the outlet

Maximize employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.

Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within guidelines ensuring optimum deployment and energy efficiency of all equipment.

Assists to ensure that breakages are administered so as to provide constant feedback to the operation as a tool to reduce breakages and losses.

Ensures that all costs are well controlled, within the established operating expenses budget.

Formulation of Annual Operating Budget in determining projected operating expenses, operating equipment and FFE requirements in line with the compilation of the Annual Business Plan.

Inventory management and ongoing maintenance of hotel operating equipment and other assets.

Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.

Ensures that minimum brand standards have been implemented.

Ensures that all Touches of Hyatt and the Food and Beverage Top 20 are implemented.

Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.

Strictly controls inventories and par stocks in the operation for all operating equipment, Food and Beverage, FFE items and to ensure that the outlet is adequately equipped.

Conduct monthly inventory checks on all operating equipment and supplies.

Controls the requisitioning, storage and careful use of all operating equipment and supplies.

Liaises with the Food and Beverage Department and Culinary Department on daily operations and quality control.

Ensures that each outlet is supplied with clean and dry operating equipment.