General Responsibilities Across All Departments 

• Rotate operational focus between Housekeeping, Front Office, and F&B based on occupancy, events, staffing levels, and guest needs. 

• Ensure smooth daily operations, proactively solving issues, and stepping in where needed. 

• Support department heads in staff management, scheduling, training, development, and performance reviews. 

• Monitor department KPIs and guest satisfaction scores; support corrective actions when needed. 

• Ensure compliance with health, safety, hygiene, and brand standards. 

• Assist in budget tracking, inventory, and cost control initiatives. 

• Act as Manager on Duty (MOD) as assigned, including evenings, weekends, and holidays. 

Housekeeping 

• Conduct room inspections to ensure cleanliness and brand standards. 

• Assist with daily assignment of housekeeping tasks and room prioritization. 

• Support the Executive Housekeeper in training and supervising room attendants, housepersons, and laundry staff. 

• Monitor inventory levels of cleaning supplies, linens, guest amenities, and coordinate orders. 

• Oversee laundry operations, lost & found, and deep cleaning schedules. 

• Handle guest requests and complaints related to room conditions or cleanliness. 

Front Office 

• Supervise front desk staff, bell staff, and night audit as required. 

• Ensure smooth check-in/check-out processes, upselling efforts, and guest interaction quality. 

• Assist with guest issues, room moves, overbooking, and emergency situations. 

• Maintain accuracy of room inventory, rate codes, and OTA channels in coordination with revenue management. 

• Monitor and improve arrival/departure experiences and loyalty program enrollments. 

• Ensure cash handling, billing procedures, and shift closing reports are accurate and compliant. 

Food & Beverage 

• Support operations in restaurant(s), bar/lounge, in-room dining, banquets/events, and coffee shop (if applicable). 

• Oversee floor operations, staff breaks, guest service flow, and closing procedures. 

• Ensure compliance with food safety standards (HACCP), liquor licensing, and allergy protocols. 

• Monitor guest satisfaction through direct interaction and post-shift briefings. 

• Assist with menu knowledge training, server and bartender skill-building, and guest upselling techniques. 

• Coordinate with culinary team on service timing, banquet setups, and quality control. 

Qualifications 

• 2–4 years’ experience in hotel operations or supervisory role within a full-service hotel. 

• Working knowledge in at least one of the three key areas (Housekeeping, Front Office, F&B). 

• Degree or diploma in Hospitality Management preferred. 

• Proficiency in PMS systems and MS Office Suite. 

• Strong leadership, decision-making, and communication skills. 

• Ability to work flexible shifts including weekends, holidays, and overnights as needed. 

• Fluent in English; multilingual skills a plus. 

Skills & Competencies 

• Guest-first mindset with a passion for service excellence. 

• Adaptable and calm under pressure. 

• High attention to detail and organizational ability. 

• Team motivator with strong conflict resolution skills. 

• Hands-on operational leadership with a sense of urgency. 

Physical Requirements 

• Ability to stand/walk for extended periods. 

• Ability to lift up to 30 lbs (linens, supplies, trays). 

• Comfortable with physical movement across hotel floors and departments. 

Career Progression 

This role serves as a steppingstone to Operations Manager, Department Head and Director roles. Strong performers will gain multi-departmental exposure, making them ideal candidates for future hotel leadership positions.