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Job Summary: Line Cook is responsible for food preparation and ensuring superior quality and consistency and presentation. Key Responsibilities: · Prepare food of consistent quality following recipe cards and production and portion standards, per check from servers. Assists with preparation of other food products on serving line as needed. Note all information provided on dietary needs, allergies, preferences before preparing meals or substituting ingredients. · Start food items that are prepared ahead of time, making sure not to over prepare estimated needs. Assist in keeping buffet stocked. · Date all food containers and rotate, making sure that all perishables are kept at proper temperatures. · Check parts for shift use, determine necessary preparation, freezer pull and line set up. Note any out-of-stock items or possible shortages and report to department leader. · Return all food items not used on next shift to designated storage areas, being sure to cover/date all perishables. · Operate, maintain and properly clean deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven steam table, tilt kettle, waffle iron and flat-top grill. Perform knife skills including, but not limited to, julienne, medium dice, rough chop, chop herbs, Chiffonade, etc. · Assist in setting up plans and actions to correct any food cost problems, control food waste, loss and usage per hotel standards. · Ensure proper receiving, storage, and rotation of food products in compliance with food safety and sanitation policies and procedures. Keeps station and coolers clean and neat during shift and makes sure sanitation is clean and neat for on-coming shifts. · Deliver exceptional guest service by committing to food quality and guest satisfaction. · Support events and banquets requests, ensuring timely requisition of items and preparing dishes requested by clients. · Coordinate with restaurant or events team as needed to ensure clear communication and delivery of services. · Aid other team members and departments to contribute to the best overall performance of the department. · Participate actively in training sessions, team meetings, and continuous learning initiatives to enhance product knowledge and service standards. · Ensure security and confidentiality of all guest and hotel information. · Maintain full knowledge of hotel safety and emergency procedures. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · High school diploma, or equivalent. · 2-4 years’ experience in culinary art, and/or hospitality. · Valid food handling certificate. • Knowledge of inventory control procedures, food preparation and knife techniques. • Knowledge of food safety, hygiene and sanitation practices. • Excellent communication and interpersonal skills. • Strong customer service orientation. • Ability to manage time and work efficiently in a fast-paced environment. • Positive attitude with a team-oriented approach. • Attention to detail and high level of integrity. • Ability to stand and move at a fast pace for long periods of time in a hot/humid environment. • Ability to move/lift/carry/push/pull and place objects weighing less than or equal.

Job Summary The Sales Support Agent assists the sales team by handling administrative tasks, managing customer interactions, and ensuring smooth sales operations to enhance client satisfaction and revenue growth. Key Responsibilities · Promote awareness of brand image internally and externally. · Use sales techniques that maximize revenue while maintaining guest loyalty. · Recognize opportunities to up-sell the customer and sell enhancements to create better experiences or events. · Perform general office duties to support sales and marketing (e.g., filing, sending emails, or similar). Attend sales and group meetings, taking minutes if required. · Enter, retrieve, reconcile, and verify information (e.g., commissions, leads, third parties) in software involved in the sales process. Prepare sales-related documents throughout the sales process (proposals, contracts, or banquet event orders, etc.). · Gather materials and assemble information packages (e.g., brochures, promotional materials). · Conduct site inspections for corporate clients, travel agents and event organisers. · Coordinate internal communications and VIP guest requirements. · Determine and give approved complimentary items to guests as gifts for their patronage (e.g., rewards points). Serve as the point of contact for clients and communicate with them by phone and email to respond to queries and requests. · Maintain a high level of service and hospitality standards. · Communicate guest feedback effectively to departments and management. · Ensure security and confidentiality of all guests, client and hotel information. · Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). · Perform other duties as assigned by your immediate manager. Requirements · Diploma or Degree in Hospitality, Business Administration, Marketing, or equivalent. · 1-2 years’ experience in sales and marketing, or similar fields (hospitality experience would be an asset). • Proficiency in Microsoft Office. • Knowledge of hotel PMS or Sales systems. • Customer-oriented and able to build strong relationships with a variety of clients and business partners. • Ability to be courteous and professional in any situation. • Strong communication and time management skills. • Attention to detail and high level of integrity.

Job Summary Areas of responsibility include Rooftop Restaurants/Bars and Room Service. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. Key Responsibilities • Ensure food safety procedures and brand safety standards are followed by all employees. This includes the health and safety Act in Guyana’s local laws and regulations and acquiring any related certifications in collaboration with human resources. • Manage controllable expenses including restaurant supplies, uniforms and equipment. • Prepare requisitions for restaurant supplies and coordinate with the purchasing/finance team for orders daily and payment of invoices. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures quality standards and meets the expectations of the customers daily. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. This also includes handling guest problems or complaints and ensuring corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). • Supervises and manages employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Review staffing needs to ensure that guest service, operational needs and financial objectives are met. • Oversee employee probation, disciplinary or related matters as well as training and development based on their individual strengths, development needs, career aspirations and abilities. This includes their daily work life support to foster a collaborative, healthy and engaging environment. • Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Any other responsibility assigned by your immediate manager. Job Requirements · Bachelor’s degree from an accredited university in Food & Beverage, Hotel and Restaurant and or related major. · 4-6 years of progressive experience in food &.