Please note that this is not an exhaustive list of everything that needs to be done.  Anantara employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

· To look after guest safety, and address any guest issues as quickly as possible, ensuring that they are completely happy with the work done.

· To complete activities on the preventive maintenance schedule as specified in hotel plans.

· To look after all the tools supplied by the Hotel in a professional manner, and correctly maintain and deposit them after finishing the shift.

· To clean all work areas after finishing the tasks properly.

· To follow all safety procedures while carrying out any tasks.

· To maintain effective communication with the Shift Leader at all times.

· To actively participate in the energy conservation programs of the Hotel.

· To utilize or recommend usage of all environmentally-friendly products in the work place.

·  To suggest cost saving ideas as and when possible, not limited to the Engineering Department.

You will be the Food & Beverage leadership expert, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. You will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level – grooming ‘good’ to ‘great’ and achieve the targeted team member satisfaction. You will work closely with the sales & catering, marketing and banquet teams to maximize the business results.

• Nurses are responsible in overseeing the patient’s pain management drugs. They also provide health education to patient’s significant others (S.O), documentation and research.
• One of the most common duties performed by nurse is arterial and venous punctures. They have the ability to insert and remove IV lines at different locations of the body.
• Nurses check IV apparatus from time to time so that patent IV tubing is well-maintained. If the IV site is disturbed, they find a new venous site and perform dressing on the intravascular site.
• Nurses should monitor IV lines and correct inefficiencies or obstruction in the IV tubing. They also monitor for presence of infections on the site and performs thorough assessment on patients during health treatments and initiate some emergency therapies when necessary.
• Nurses should put the patient at ease and explain the nursing procedure well using common language. They review the protocols of the patient’s attending physician on the chart especially about the drug dosage and drug administration.
• Nurses also provide feedback on the IV machine’s performance.
• They have the ability to train new staff nurses on the IV procedure and educate them on how to manage specific problems with the IV equipment's and flow of fluids.
• Handling the guest.
• Planning, implementing and evaluating the care of patients receiving any form of IV Vitamin Therapy.
• Properly completing all pertinent medical information during a patient's visit
• Perform IV's in a fast-paced setting while meeting a patient's needs.
• Calms and reassures patients who are anxious and apprehensive about IV's.
• Performs related duties as assigned.

This position is responsible for the planning, coordinating and management of events, conferences and incentives once they have been contracted and handed over by the sales team. This person will then be responsible for working directly with the client to review their requirements, produce BEO documentation and communicate the group requirements to the operation. In addition, this role will work closely with the Banquet Manager and Event Manager to ensure the smooth running of the event form arrival to departure.

Please note that this is not an exhaustive list of everything that needs to be done.  Oaks  employees always find new ways to look after the business, their guests, and their colleagues.   Within this, the key responsibilities for this position are:

·       Once the contra ct has been signed and handed over from the Sales Team, this role will be required to create the appropriate file and check list for review with the guest. All guests should be contracted within 48 hours of the file being handed over to the hotel.

·       Confirm with guests, all information pertaining to the event they are planning, and to organize and distribute all information to departments through memos, banquet event orders, directives, resumes and rooming lists. A group summary resume must be produced for each group in the hotel in the required format.

·       Confirmation of billing procedures, receiving deposits and establishing credit facilities as required.

·       To coordinate with outside vendors – entertainment, electrical, audio-visual, display, floral, etc. to accommodate requirements of the guest

·       Working with the Food and Beverage Manager and Executive Chef create menus to satisfy client’s individual needs, while maintaining hotel food and labour costs.

·       Ensure delivery of expected guest service through follow up and coordination with other hotel departments.

·       Work independently within given parameters and maintain a positive attitude within a very busy environment.

·       Ensure all Anantara properties service standards are adhered to for all client activity.

·       Chair (within General Manager and Food and Beverage Manager) the periodic group arrival meetings to ensure the hotel operation is fully aware of all details and prepared to host the groups.

·       Prompt response to guest enquiries for information within 24 hours of receiving such a request.

·       Negotiate prices, prepare accurate quotes and then confirm by written contracts as necessary and in accordance with the pricing guidelines determined by market conditions.

·       Complete site inspections working with the hotel operations team to deliver an exceptional experience.

·       Active participation in Departmental meetings, team building efforts and other like activities.

·       Assist with the compilation of competitive intelligence information.

·       All other reasonable requests that are made by the leadership of the Department and Hotel.

·       Adherence to Company Green Initiatives.

Italian Specialty Chef is responsible to maintain high standards of health and safety, including personal hygiene. He / She will also will be responsible for producing the most creative and excellent dishes, ensuring that the guests expectations are exceeded and fully satisfied. The person in this position must be able to effectively communicate with other members of the kitchen team, this includes being able to gracefully receive constructive criticism as well as effectively carry out orders. 

Members of the Food Production Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie - Teppanyaki is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie - Teppanyaki must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. Must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Executive Chef.

You will support the successful delivery of all banquets and events by ensuring that service is delivered in line with the brand service standards on behalf of the resort. Your key duties and responsibilities are to ensure that the function rooms are set up and ready for the function and that service is delivered to maximise guest satisfaction. You will need to ensure that you have complete and up to date knowledge of the services and facilities provided by the resort and that you follow all safety policies to ensure a safe work area.

A Waiter/Waitress is on the front line of guest interactions, and as a Hospitality Ambassador for the resort should always provide prompt and courteous service delivery to all guests.You will be one of the key influencing factors in guest satisfaction, and as such it is your responsibility toensure that guests are delighted by the quality of service and comfort in our food and beverage outlets. Your main duties and responsibilities are to work as a team within all departments, ensuring the timely and efficient operation of the food and beverage outlets. You will have complete knowledge of the menus, beverages, services and facilities provided by the resort, and continuously develop your professional skills to further increase guest satisfaction. You will ensure a safe & hygienic work area, and uphold the privacy rights of the guests.

You will support the overall Food & Beverage operation of the hotel to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction by taking reservations (phone and email), greeting guests and accopamy them to thier table and monitor the table rotation. You may be asked to

You will be a keeper of the spa, and are responsible for maintaining the high standard of cleanliness and hygiene in all aspects of the operation. Additionally you will assist the therapists in setting & clearing up the treatment rooms, and assist the guests in a professional and helpful manner when needed. Aside from performing daily opening and closing procedure, you will ensure that all equipment is in good condition and good working order.