The Revenue Manager is responsible for maximizing property revenue through strategic inventory management, pricing, and demand forecasting. They also lead the reservations team and collaborate with sales and marketing to optimize market performance and achieve revenue goals.
The Sous Chef is responsible for planning and directing daily food preparation and service while ensuring consistency and high standards. They also assist the Head Chef with menu development and provide training and guidance to junior kitchen staff.
Drive revenue growth in the leisure segment by developing strategic sales initiatives and managing relationships with luxury travel partners. Represent the resort at industry events and coordinate familiarization trips to position the property as a preferred destination.
