Summary of Career

1. • Directs institutional housekeeping program to ensure clean room, orderly, and attractive conditions of establishment

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2. The Facilities Executive internal and external facility oversees, trains, evaluates, hires, and disciplines employees; approves time and attendance; administers the Company manages absences; plans and rotates overtime work; develops procedures; performs cell phone, material, and estimate audits; enforces policies, manages inventory, provides or secures purchasing approvals; provides technical expertise for assigned area and may provide oversight or assurance of compliance or regulatory require

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3. Under general supervision of designated Domin Owner, supervise and inspect work of saloon/gym/fonda room staff who perform duties service and related work for the upkeep of a safe, clean and healthy living and working environment

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4. 1. Supervise, instruct, plan, and assign work to the area cleaning staff. 2. Inspect vacated rooms, corridors, service rooms or halls, stairs, public lavatories, lobbies, lounges and vending areas for cleanliness/order. 3. Report damages, losses and supply shortages to supervisor. 4. Receive any complaints and report to appropriate individuals for necessary action or adjustment. 5. Prepare/maintain necessary records/accounts. 6. Participate in periodic heavy cleaning tasks and routine housekeepi

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5. Training the housekeeping staff is a primary responsibility of supervisors. This means educating new hires on the organization's policies and procedures, its methods of cleaning and maintenance, the location of supplies and the layout of the facility. An employee's ability to do the job is often a direct reflection of the quality of training he receives

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6. Assists guests or patients with questions and basic requests. •Provides a high level of customer service at all times; remains professional. •Hires and fires housekeeping staff; trains new housekeepers after hire. •Meets with company officials regularly in order to provide progress reports and address

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7. • Responsible for the facilities management of corridors/backstairs/Gym/Swimming Pool/GarbageRoom/Garbage Room/Garbage Chutte/Garden/Offices/Reception/Bar-BQue area/Lobby/Widows Glasses/Floor Scrubing/outside litter picking etc. • Ensuring the smooth running of day-to-day activities and resolution of issues quickly and effectively to maintain a safe and pleasant environment for customers, tenant in cleaning and maintenance. • Meet regularly with contractors, such as cleaning, security and on-

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8. • Inspects and evaluates physical condition of establishment, and submits to higher management and maintenance department recommendations for painting, repairs, furnishings, relocation of equipment, and reallocation of space. • Periodically inventories supplies and equipment.

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9. • Allocation of accommodation to Company staff. Maintaining a computer record that explains occupancy and reserve accommodation. • Explain in formal way the camp rules and regulations to the new arrivals and record their acceptance. • Daily mustering and allocation of duties to the maintenance staff. Maintain computerized time sheets for these staff. • Periodic inspection of accommodation rooms for cleaning standards, housekeeping and general hygiene.

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10. • Monitor and supervise the activities of chefs, cooks, and other personnel involved in preparing and cooking • Responsible for organizing and conducting meetings with the culinary team on a weekly and monthly basis • Monitor team performance, quality of the product and service as well as production flow • Handle the tasks of creating and implementing new menus and individual menu items based on current food trends and regional tastes • Develop menu selections for special parties and banquet th

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