This is a job description manual for a hospitality organisation. It contains standardised role profiles for positions across food and beverage, front office, culinary, housekeeping, engineering, sales, marketing, human resources, finance, procurement, security, and information technology departments. Each entry lists the designation, reporting structure, purpose, key responsibilities,…
This document is a job description manual for a hospitality organisation. It is intended for use by human resources professionals, department heads, and hiring managers to define roles, responsibilities, and hiring criteria across multiple departments.
The manual opens with a table of contents listing 24 sections. These cover Food and Beverage, Administration and General, Culinary, Kitchen and Stewarding, Front Office, Customer Relations, Spa, Wellness and Recreation, Events, Golf Course Maintenance, Golf Operations, Housekeeping, Laundry, Engineering, Sales, Marketing, Human Resources, Learning and Development, Finance, Materials, Procurement, HSE, Security, and Information Technology.
Each job description follows a standard format. It includes the designation, department, location of posting, key organisational relationships, purpose, key responsibilities, occupational health and safety duties, job requirements, qualifications, work experience, knowledge, skills, and competencies. A disclaimer notes that the scope may evolve with business needs.
The first section covers Food and Beverage roles. It includes job descriptions for Guest Service Associate, Cashier, and Senior Bartender. Each role specifies reporting lines, daily tasks such as order processing and payment handling, and compliance with health and safety policies. The document is dated July 2026 and is valid until June 2027, subject to revision based on organisational changes.