عيسى Chua

Provide administrative support to the F&B Dept. and to assist the F&B Manager in setting and maintaining consistent standards in all menus, minutes, training manuals and internal memorandum.
 Responsible for the maintenance and submission of the Food & Beverage departmental payroll, including overtime, leaves, and allowances.
 Coordinates and leads the work of food service and custodial workers; prepares work schedules, trains staff and monitors work performance.
Manage workflow by assigning tasks to other administrative employees daily, ensuring that deadlines are met and work is completed correctly
Assist in training staff members and new hires
Implement and monitor programs as directed by management, and see the programs through to completion
Generate memos, emails, and reports when appropriate
Assume responsibility for maintenance of office equipment, including computers, copy machines, and fax machines
Maintain office supplies by checking inventory and order items
Respond to questions and requests for information
Answer incoming calls and assume other receptionist duties when needed

Provide administrative support to the F&B Dept. and to assist the F&B Manager in setting and maintaining consistent standards in all menus, minutes, training manuals and internal memorandum.
 Responsible for the maintenance and submission of the Food & Beverage departmental payroll, including overtime, leaves, and allowances.
 Coordinates and leads the work of food service and custodial workers; prepares work schedules, trains staff and monitors work performance.
 Taking care of the planning of Events (business meetings, weddings, dinners, birthday parties, and cocktail receptions) and ensuring optimum use of meeting space whilst maintaining aloft brand standards. To project a positive and professional image to all contacts at all times
 Responsible for submitting an online permit for ADTCA e.g. Meeting Permit external or internal, Entertainment Permit for DJ, Dancers etc. and Private Party Permit, ensuring to check the expiring date of all licenses and renew it on time.
Responsible for liaising with clients in order to collate all details relating to upcoming groups, events or conferences in order to produce a detailed and accurate Event Order and Group Recap to ensure all groups and events are executed in line with clients expectations
 Develop and maintain close working relationships with operational departments across the property and ensure they are provided with accurate and timely event orders, group and event summaries, ensuring a thorough handover is administered to appropriate operational personnel for all Group and Conference & Banqueting business on a timely basis prior to Event.
 Ensure adherence to the Hotel(s) credit policies and procedures and ensure clients are made fully aware of all credit decisions, contract and deposit requirements
 Participate in sales blitz’s as required and liaise closely with the brand, where appropriate, to maximize a sales opportunity

• Provide administrative support to the F&B Dept. and to assist the F&B Manager in setting and maintaining consistent standards in all menus, minutes, training manuals and internal memorandum
• Responsible in creating and approving food and drink menus, ordering, taking inventory of stock, maintaining records of purchase as well as sales and assisting in event planning.
• Taking care of the planning of Events (business meetings, weddings, dinners, birthday parties, cocktail receptions) and ensuring optimum use of meeting space whilst maintaining Sheraton brand standards.To project a positive and professional image to all contacts at all times
• Provides catering services to customers renting meeting/banquet room facilities; prepares or reviews menus and estimates costs for events; collects and accounts for deposits, refunds and final bills; ensures rooms are set up and equipped to meet customer specifications.
• Coordinates and leads the work of food service and custodial workers; prepares work schedules, trains staff and monitors work performance; prepares and maintains payroll records
• Assists in the development and monitoring of the annual budget for food and beverage services; estimates quantities, costs and sales; recommends the purchase of new equipment and supplies.
• To advise the F&B Manager of guest comments or complaints and to initiate a response
• Continuously review and improve internal operations and processes within the department
• To deputise for the Executive Secretary in her absence if required

this five star luxury
resort is set in the middle of landscaped gardens with over 200 palm trees. The resort features 256 spacious
deluxe rooms which gives you a feeling of a tropical paradise.
Responsibilities:
* Provide administrative support to the F&B Dept. and to assist the F&B Manager in setting and maintaining
consistent standards in all menus, minutes, training manuals and internal memorandum
* Responsible in creating and approving food and drink menus, ordering, taking inventory of stock,
maintaining records of purchase as well as sales and assisting in event planning.
* Taking care of the planning of Events (business meetings, weddings, dinners, birthday parties, cocktail
receptions) and ensuring optimum use of meeting space whilst maintaining Sheraton brand standards.To
project a positive and professional image to all contacts at all times
* Provides catering services to customers renting meeting/banquet room facilities; prepares or reviews menus
and estimates costs for events; collects and accounts for deposits, refunds and final bills; ensures rooms are
set up and equipped to meet customer specifications.
* Coordinates and leads the work of food service and custodial workers; prepares work schedules, trains staff
and monitors work performance; prepares and maintains payroll records
* Assists in the development and monitoring of the annual budget for food and beverage services; estimates
quantities, costs and sales; recommends the purchase of new equipment and supplies.
* To advise the F&B Manager of guest comments or complaints and to initiate a response
* Continuously review and improve internal operations and processes within the department
* To deputise for the Executive Secretary in her absence if required
 KEY RELATIONSHIPS
 Provide excellent service to all associates and vendors, by maintaining an ‘open door’ policy and/or
scheduling meeting appointments.
 Relationship with all F&B outlets
 Events Manager, Executive Chef and other Department Heads
 Liaison with other departments as required

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