Peter Tan’s Post

On this page, we will provide you with valuable insights and tips on various aspects of hotel management, including food and beverages, front office operations, standard operating procedures (SOPs), and job descriptions for all departments. Food and beverages play a crucial role in the success of any hotel. We will share expert advice on menu planning, sourcing quality ingredients, managing inventory, and ensuring exceptional dining experiences for guests. From creating signature cocktails to implementing sustainable practices, we have got you covered. When it comes to the front office, we understand the importance of providing excellent customer service and maintaining efficient operations. Our tips and tricks will help you streamline check-in and check-out processes, manage reservations effectively, handle guest complaints professionally, and enhance guest satisfaction. Additionally, we will provide comprehensive SOPs for various hotel departments, including front office, housekeeping, food and beverage services, and more. These SOPs will serve as a guide to ensure consistent service delivery and maintain high standards throughout your establishment. If you are considering a career in the hotel industry or want to advance your current position, our detailed job descriptions for hoteliers will give you an overview of the responsibilities and skills required for various roles. Whether you aspire to be a front desk manager, food and beverage director, or executive chef, we will provide you with the necessary information to excel in your career.

How to become a professional F&B waiter in hotels or restaurants

Hotel Food and Beverage- are hoteliers missing an opportunity? Traditionally, hotels viewed their restaurants and bars as amenities for guests rather than profit centres, so hotel recruiters rarely considered candidates with commercial restaurant experience to manage food and beverage operations, preferring those with hotel training.   However, as many hotels now have vibrant dining and drinking venues that attract both hotel guests and the general public, HR managers may benefit from thinking outside the box by bringing in talent from the restaurant world.   Commercial restaurant professionals could leverage their expertise in areas like business operations, customer trends, concept development, events, and marketing to make hotel food and beverage outlets more competitive and financially successful in their own right, complementing the overall guest experience.   Not only do we understand commerciality but are aware of customer trends, positioning of a restaurant or bar, private dining and events; ensuring the offering within hotels is not a secondary thought of its hotel guests, but a first class destination for all.   Food and beverage for thought?! #hotels #recruiters #recruiting #hospitalityindustry #hospitalityrecruitment #hospitalitycareers #foodandbeverage #management #foodandbeverageindustry #restaurants #restaurantmanagement #recruitmentagency

Can an Executive Chef Become a General Manager in a Hotel? Yes, it's possible for an executive chef to transition into a general manager role in a hotel, but it would typically require additional education, training, and experience in hotel management and hospitality. Here's how an executive chef can make the transition: Education and Training: - Pursue a degree or certification in hospitality management or a related field to gain knowledge of hotel operations, finance, marketing, and human resources. Gain Experience: - Seek opportunities to gain experience in different areas of hotel management such as front office, housekeeping, food and beverage, and sales and marketing. Develop Leadership Skills: - Executive chefs already possess leadership skills, but they may need to further develop skills in areas such as team management, customer service, and strategic planning. Networking: - Network with professionals in the hotel industry to gain insights and opportunities for transitioning into a general manager role. Transitioning: - Look for opportunities within the hotel or hospitality industry to transition into roles that involve broader management responsibilities, such as operations manager, food and beverage manager, or assistant general manager. Advantages: - An executive chef's experience in managing a kitchen and understanding culinary operations can be beneficial in understanding the hotel's food and beverage operations. Challenges: - The transition may involve learning new aspects of hotel management such as revenue management, guest services, and facility maintenance. In conclusion, while it's possible for an executive chef to become a general manager in a hotel, it would require additional education, training, and a broadening of skills and experience in hotel management and hospitality.

Azzura Investments Limited

Azzura Investments Limited

The Unsung Heroes of Hospitality: A Tribute to the Industry's Dedicated Staff As we travel, dine, and celebrate, there are individuals behind the scenes who make our experiences truly unforgettable. The hospitality industry's staff are the unsung heroes who work tirelessly to ensure our comfort, satisfaction, and joy. Today, let's take a moment to appreciate their dedication, hard work, and passion. From the front desk to the kitchen, servers, and housekeeping to management, each role is vital to creating a seamless and exceptional experience. They are the masters of multitasking, handling multiple requests with grace and poise. Their attention to detail, warm smiles, and kind gestures make us feel valued and cared for. Let us recognise the: - Housekeepers who ensure our rooms are immaculate and welcoming - Chefs who craft culinary masterpieces that delight our taste buds - Servers who provide attentive, knowledgeable and memorable dining experiences - Concierges who go beyond to make our stay unforgettable - Managers who lead by example, driving excellence and teamwork Their work is not just a job; it is a calling that requires patience, empathy, and dedication. They are the face of the hospitality industry, and their passion sets exceptional establishments apart. Therefore, to all the hospitality staff, we see you; appreciate you, and thank you. Your hard work does not go unnoticed. Keep shining, and know that your efforts make a real difference in the lives of those you serve. #HospitalityAppreciation #UnsungHeroes #HospitalityIndustry #Gratitude #Recognition #ExceptionalService

We have horrible service in hotel food and beverage outlets because we have rejects managing it. It has been one year, I have seen applications from local candidates who were supervisors and now thinks they can be a food and beverage manager. I have seen fresh graduates from hotel management school who thinks they should start their career in the hotel industry, at the very least as a restaurant manager. So where have the good ones gone? Many to Uniqlo for one... 👏👏 😅, even in Sungai Petani their service is top notch. Every guests is greeted with a smile AND eye contact 👏👏. Every request is followed up right up to the end when you end buying more Airism shirts than needed because the cashier was so friendly. In the past we were taught to wow the guests, but sadly today, and in the near future, I dont see anyone wowing the guests anymore. Just look at the quality of entry level local staffs and managers for hospitality today......and how many more we will lose to Zus, Uniqlo and many more independent hospitality businesses? Think about this, when TRX opened, how many good staffs that could have worked in hotels are working there now?

A hotel waiter isn't just serving food; they're serving experiences. Ready to see how? Change your perspective: A hotel waiter isn't just serving food, they're curating experiences. For many, the role of a waiter is simply to deliver your food and clear your plates. However, in the luxury hospitality industry, a waiter is far more than that. They're the maestro of your dining experience - setting the scene, conducting the flow, and elevating even a simple meal into a memorable event. With keen attention to detail, they spot your half-empty wine glass, gauge your satisfaction level, and anticipate your needs before you even express them. Let's take a moment to appreciate the concierge at The Ritz-Carlton, for example. Their willingness to go above and beyond for every guest doesn't just serve a meal; it serves a memory. And that's the kind of service that keeps patrons coming back. Join the revolution of the hospitality industry. Are you ready to see how you can serve experiences, not just meals?