- Supervise work at all levels (receptionists, kitchen staff, maids, office employees etc.) and set clear objectives
- Plan activities and allocate responsibilities to achieve the most efficient operating model
- Communicate with customers when appropriate (welcome them in the facilities, address their complaints, find solutions to problems, offer information, etc.)
- Deal with maintenance issues, shortages in staff or equipment, renovations etc.
- Inspect facilities regularly and enforce strict compliance with health and safety standards
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