Consistently offer professional, friendly and engaging service by processing all external and internal calls and emails, taking ownership of requests, and acting as a dispatcher for security and guest services.
Responsibilities
Process all external and internal calls and emails
Promptly answer telephone calls and emails
Take ownership of the caller’s request and ensure follow up
Update Service Requests and work orders and dispatch to the right department
Maintain and monitor the “Royal Service” software system
Requirements
Previous role as a Telephone Operator
Nice to have: Knowledge of Opera Property Management System
Support procurement operations, manage supplier relationships, negotiate pricing, and ensure timely sourcing of quality products and services for a luxury hotel.
Responsibilities
Manage end-to-end procurement, strategic sourcing, vendor development, and supplier negotiations.
Identify, evaluate, and maintain relationships with local and international suppliers.
Manage RFQs, quotation comparisons, cost analysis, and purchase order processing.
Negotiate competitive pricing, payment terms, and supplier contracts to achieve cost savings.
Ensure timely procurement of food and beverages, operating supplies, engineering materials, equipment, and other hotel requirements.
Ensure the safety of all stored items by keeping the Store locked when unattended and out of office hours
Issue and re-order stock and ensure that no goods leave the storeroom without a proper authorized store requisition
Post on the stock system all movements of goods in and out of stores in a timely and accurate manner
Conduct routine physical inventory checks
Follow up of all pending purchase requisitions with the purchaser to ensure the timely replenishment of depleted stocks in accordance with the par levels defined by Management
Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work.
Responsibilities
Ensure personal cleanliness and proper department of all team members.
Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage.
Discuss with the Executive Chef and recommends menu price adjustments.
Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.
Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner.