Dear friends,
Please help me out with your opinions whether following job profile will fall under NOC 0631
JOB POSITION: General Manager- Operations & Project
JOB PROFILE:
1. Setting up entire hotel operations for the new property, preparing SOP for different departments and overseeing all pre- opening activities.
2. Efficient operations and cost control of Fast Food, Fine Dining Restaurant, Banquet and Rooms Department.
3. Ensuring restaurants, banquets, rooms and public areas consistently maintained to standards of attractiveness, comfort and cleanliness.
4. Ensuring food & beverage consistently maintained to standards of quality, innovativeness, service and presentation.
5. Ensuring energy consumption is monitored and minimized.
6. Ensuring adherence to relevant legislation relating to fire, hygiene, employment, licensing, etc.
7. Achieving the best utilization and planning of staff resources. Monitoring staff performance, hiring new staff and supervising their training.
8. Controlling inventory, monitoring sales and costing room and food & beverage items.
9. Negotiating with vendors and suppliers for the supply of food & beverage items, room amenities, stationeries, etc. to the hotel.
10. To represent the hotel and the company in a positive and productive manner to guests, colleagues and the community.
11. Resolving guest complaints and ensuring complete guest satisfaction.
12. To be aware of the hotel’s position compared to local competition and ensure that plans are developed to maintain or improve that position as necessary and to maximize hotel sales.
13. Ensuring that appropriate systems and controls are in place and able to produce regular and accurate informations for the analysis of hotel management.
Thank you very much.
Please help me out with your opinions whether following job profile will fall under NOC 0631
JOB POSITION: General Manager- Operations & Project
JOB PROFILE:
1. Setting up entire hotel operations for the new property, preparing SOP for different departments and overseeing all pre- opening activities.
2. Efficient operations and cost control of Fast Food, Fine Dining Restaurant, Banquet and Rooms Department.
3. Ensuring restaurants, banquets, rooms and public areas consistently maintained to standards of attractiveness, comfort and cleanliness.
4. Ensuring food & beverage consistently maintained to standards of quality, innovativeness, service and presentation.
5. Ensuring energy consumption is monitored and minimized.
6. Ensuring adherence to relevant legislation relating to fire, hygiene, employment, licensing, etc.
7. Achieving the best utilization and planning of staff resources. Monitoring staff performance, hiring new staff and supervising their training.
8. Controlling inventory, monitoring sales and costing room and food & beverage items.
9. Negotiating with vendors and suppliers for the supply of food & beverage items, room amenities, stationeries, etc. to the hotel.
10. To represent the hotel and the company in a positive and productive manner to guests, colleagues and the community.
11. Resolving guest complaints and ensuring complete guest satisfaction.
12. To be aware of the hotel’s position compared to local competition and ensure that plans are developed to maintain or improve that position as necessary and to maximize hotel sales.
13. Ensuring that appropriate systems and controls are in place and able to produce regular and accurate informations for the analysis of hotel management.
Thank you very much.
