• Under the supervision of the Departmental Trainer and Training Manager, the trainee shall learn to:
• Ensure that mechanical technicians adhere to set working hours.
• Submit FF&E requirement to the Plant room/supervisor/Assistant /Chief Engineer.
• Ensure that quality workmanship is observed.
• Ensure quick and permanent solutions are implemented to avert re-occurrences.
• Perform periodic preventive maintenance for machines and equipment.
• Ensure close and hands on supervision of mechanical technicians.
• Plan and schedule maintenance of equipment without interfering with the normal operations and depending on the urgency.
• Perform daily check for Laundry and Kitchen Equipment.
• Ensure that the preventive maintenance is done as scheduled.
• Advise storekeeper on what items are required in the store.
• Ensure that quality are items delivered.
• Ensure minimal wastage of materials.
• Have a working knowledge of Department Brand Standards to ensure compliance.
• Have working Knowledge of HVAC/Electrical and MEP Installations

• Under the supervision of the Departmental Trainer and Training Manager, the intern shall learn to:
• Be knowledgeable of all services and products offered by the hotel.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and always organized.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as
• well as offering alternatives.
• Successfully perform opening and closing procedures established for the assigned outlet.
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s
• policy on fire, hygiene, health & safety.

• Under the supervision of the Departmental Trainer and Training Manager, the trainee shall learn to:
• Carry out or arrange for the carrying out of routine and emergency technical equipment maintenance, including system housekeeping and security procedures.
• Coordinate on equipment maintenance during banquet and other functions to ensure smoother operation is held and to ensure that equipment are back in inventory in good state of repair.
• Provide technical support to guests in banquets and all other areas including technical equipment when appropriate.
• Monitor and maintain adequate supplies of peripherals (cables, connectors, spares etc.).
• Ensure that the Kempinski Code of practice is upheld at all times and possesses a thorough knowledge of all standard operating procedures.
• Assist in the purchase of all AV equipment
• Maintain the AV control room(s) and to maintain the inventory of AV equipment in the hotel.
• Maintain current and up to date specifications of AV equipment with the Coordination of the IT Manager.
• Perform routine inspection of all maintenance operational areas and report any equipment malfunction to the IT Manager.
• Monitor the implementation of all energy conservation procedures and report any irregularities and non-compliance to the IT Manager.
• Manages and maintains Database Management Systems
• Ensure database integrity and security is maintained, data storage, archiving, backup and recovery procedures are functioning correctly

Under the supervision of the Departmental Trainer and Training Manager, the trainee shall learn how to:

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends.
• Make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained.
• Prepare, cook and serve food according to the restaurant’s menu.
• Prepare in advance food, beverage, material and equipment needed for the service.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• Ensure awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
• Adhere to occupational, health and safety legislation, policies and procedures.
• Adhere to property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Assemble and prepare ingredients for menu items.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Monitor all kitchen costs and take corrective action, when necessary to reduce expenses.
• Inspect daily, all fresh food received to ensure a high quality is maintained.
• Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
• Ensuring the quality and standards at the outlet meet the expectations of the customer
• Constantly maintain a high standard of food preparations, controlling cost and wastage, reduce any loss and breakage of operating equipment by enforcing preventive Policies and Procedures.
• Establish and maintain professional and effective communication within the whole Food & Beverage Department.

• Check in the arriving guest and check out the departing guests in a friendly and caring manner according to the Kempinski Experience Assessment( KEA) standards.
• Upon check in, register guest and assign rooms. Accommodate special requests whenever possible. If needed, assist guests in completing the registration cards. Use suggestive selling techniques to sell rooms and to promote other services of the hotel.
• Verify the guest’s method of payment and follow established credit-checking procedures or refer cash handling
• payment to cashiers.
• Upon departure of guests, process the guest check out procedures. Inquire for last minute charges. Receive payment
• from guests. Settle the guest account and give copy of the invoice.
• Handle all front office cashiers’ transactions such as posting charges to guests and exchanging foreign currency according to the procedures. At the end of shift, balance their cash float.
• Answer all guest requests and questions in a friendly and caring manner, whether by telephone or in person, provide/ receive information and takes appropriate actions or refer the matters to the relevant persons to handle. It may be and not
• inclusive of issuing a safe deposit box, handling messages or dealing with a complaints.
• Coordinate room status updates with the housekeeping department by notifying them of late check-outs, early check-ins and special requests.
• Keep themselves informed of product and service knowledge as well as the hotel daily and meeting activities.
• Possess a working knowledge of the room reservation procedures.
• Maintain the neatness of his/her working area.

Under the supervision of the Departmental Trainer and Training Manager, the intern shall learn to:

• Support the Director of Sales, Director of Sales & Marketing and the Sales Managers in their day-to-day activities and to assist them in achieving their personal and team objectives.
• Determine and implement the procedures and standards of an effective filing system.
• Maintain and update inventory: control of all gifts and giveaways
• Maintain an up-to-date operating manual of the department, incl. policies and procedures, rules and regulations
• Compile monthly reports to be completed by 5th of each month.
• Compile statistics.
• Assist with the coordination of direct mail campaigns on behalf of sales and marketing, labeling, data collection, and distribution of mail items.
• Ensure the efficient liaison between the sales office and other sales offices in sister hotels, including the distribution of our sales correspondence and collateral to other hotels.
• Annual contracting administration for corporate and leisure businesses.
• Ensure that store requisitions are submitted monthly.
• Ensure ordering of business cards.
• Ensure sensible and effective use of the telephone – all incoming calls promptly answered in an agreed manner.
• Ensure that calls are screened and dealt with appropriately.
• All inquiries to be dealt with within 24 hours.
• Assist telesales research of existing/new clients within the guidelines of the Director of Sales & Marketing.
• Sort all incoming mail for the attention of the Director of Sales and Marketing and Sales Department.
• Ensure the strict confidentiality of information passing though the office
• Record minutes of all meetings conducted by the Director of Sales and Marketing and any others as when directed by the Sales and Marketing team from time to time.
• Maintain the highest standards of professionalism, ethics, and attitude toward all hotel guests, clients, and colleagues.
• Coordinate and assist in organising sales trips.
• Perform all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures.
• Understand and strictly adhere to the rules & regulations established in the employee handbook and the hotel’s policy on fire, hygiene, health & safety.
• Ensure that all potential and real hazards are reported and rectified immediately.
• Understand and strictly adhere to the hotel’s employee rules & regulations.
• Perform any other duties as assigned to them by management.

• Create the hotel media and marketing plan.
• Implement media and marketing plan and coordinate with agencies.
• Determine overall marketing campaign ROI. Monitor and review the response rates in order to improve and take corrective measures (where applicable).
• Plan, coordinate and implement direct marketing, both onand offline.
• Maintain guest database for mailings.
• Liaise with F&B department to promote F&B outlets.
• Create, coordinate and maintain give-aways and collateral.
• Ensure picture storage and distribution systems are maintained (Picture Park & VFMLeonardo).
• Provide content and images for websites according to Corporate Identity.
• Ensure content and photography of 3rd party websites is maintained.
• Ensure compliance with Corporate Identity guidelines.
• Act as brand custodian for hotel and Kempinski brand.
• Ensure all creatives are reviewed and approved by Corporate Marketing in a timely manner before advertising agency or printer proceeds.
• Attend to and deliver all requirements of Corporate Marketing within the given deadlines.
• Coordinate between hotel and Corporate Marketing and agencies whenever necessary.
• Maintain updates of Corporate Marketing guidelines and inform colleagues.
• Communicate and coordinate with internal departments, especially sales, Public Relations and web as well as creative agencies and suppliers.
• Bring ideas and participate in the preparations of the promotional theme events, other promotional activities and invitation lists.
• Pro-actively promote Rooms, Food and Beverage including Banquet/Conferences, or any other current or forthcoming activities which lead to potential sources of business.
• Conduct competition checks, benchmarking and follow up on market trends on a regular basis.
• Keep up to date with Marketing trends and tools to enhance the continual learning process and make recommendations to the Director of Sales & Marketing.
• Follow the sales and marketing results and propose corrective actions if needed.
• Take part in sales and marketing training programmes.
• Keep up to date with the latest developments in the hotel including all activities, promotions, rates of the hotel.

• Ensure clients receive treatments according to the spa`s standard operating procedures and policies.
• Perform spa treatments to a high standard.
• Maintain hygiene and cleanliness of treatment rooms.
• Manage levels of professional stock and supplies.
• Refer and abide by the spas standard operational procedures, policies and form manuals
• Conduct treatments according to Kempinski the spa menu, standards and outlined protocols
• Have knowledge of the process, benefit and outcome of all practiced techniques and treatments
• Have good working knowledge in related treatment products and the ability to be flexible in the same with regards to guests requests
• Be confident working with and fully understanding the health assessment, able to work with discretion to ensure that any necessary precautions are taken
• Confirm the scheduled treatment with the guest before starting the treatment
• Ensure all treatment and preparation areas are set up to standard and any discrepancies have been resolved
• immediately
• Ensure treatment room should is in order before welcoming any guest, or handing over to your colleague
• Ensure products must are in place and refilled as per standard and act on any discrepancies
• Serve post treatment drinks, having the knowledge of the properties of the refreshment
• Make product recommendations.
• Deliver personalized, individual service to all guests in the Spa and Fitness area.
• Provide instructions and classes for a safe and inspiring fitness practice.
• Conducting cardio test, health / fitness assessments, and flexibility tests with assigned clients.
• Creating a workout plan/program with assigned client.