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Khách sạn Belle Maison Parosand Đà Nẵng tuyển dụng (04/2017)

31/03
10:00 2017
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Giới thiệu về khách sạn:

Danang the city of light, famous for the Danang International Firework Competition and Danang Light Festival, become the leading economic destination of Vietnam. Belle Maison Parosand Danang Hotel locates Vo Nguyen Giap Street and East Sea Park, airport route, shopping, restaurants and the pounding heart of the Danang city. The design of the hotel was inspired by the ever-changing nuances of light and arts to make Belle Maison Parosand Danang Hotel the most radiant spotlight by Danang coast.

Belle Maison Parosand Danang Hotel – 4 star hotel, managed by H&K Hospitality Group, offers an international service with 138 rooms, restaurant, rooftop, library & lounge, lobby bar and meeting room.

Địa chỉ khách sạn: No 9 – B4.1, Vo Nguyen Giap Street, Phuoc My Ward, Son Tra District, Danang City

1. Chief Accountant

DUTIES AND RESPONSIBILITIES:
1. Prepares the following monthly reports:
– Profit and Loss Statement/
– Balance Sheet with supporting schedules.
– Trends of operations.
2. Posts details of business transactions in the General and Operating Ledgers.
3. Computes the following:
– Management Fee.
– Owner’s Share.
4. Performs the reconciliation of the following:
– Bank statements.
– Inter-company accounts.
– Owner’s accounts.
5. Finishing monthly financial report to be distributed to internal, owners.
6. Prepares the following:
– Monthly analysis of accounts.
– Status of barter agreements.
– Schedules for profit budget.
7. Performs other duties as assigned.

REQUIREMENTS
1. At least 5 years’ experience in Accounting Department in hotel industry preferably International Hotel Chain.
2. Leadership skill. Able to work well in both a team environment and independently.
3. Strong skills in taxation.
4. Knowledge of Uniform System of Account for Hotel.
5. Bachelor degree in Accounting, Computer proficiency in Microsoft Word, Excel, and email communication. Able to close books of accounts.
6. Good in English language skills.

2. Cost Controller

DUTIES AND RESPONSIBILITIES/ NHIỆM VỤ VÀ TRÁCH NHIỆM:
1. To implement a system of control to avoid excessive cost by reducing waste and other losses without sacrificing quality.
2. To ensure the security and accountability of the inventory and to ensure that there is no loss due to pilferages.
3. Par stock levels of store items are constantly monitored/adjusted if necessary after prior consultation with the Chief Accountant and to reduce loss of Food and Beverage revenue due to non – availability of store items.
4. Slow moving stocks are constantly reported to management to ensure that they are utilized immediately or re-negotiate with suppliers to minimize losses.
5. Standard menu costing are constantly monitored and updated.
6. Together with the Executive Chef to conduct periodical cooking yield test of food items.
7. All purchases, storage and issuing of hotel inventories are in accordance with the policies and procedures of the hotel.
8. To assist in playing a positive and creative role in working with the Food & Beverage Department to constructively assist in pricing, testing and menu planning, as well as the actual control of the cost.
9. Ensuring the establishment of records on a daily basis both food issues to the kitchen from the storerooms as well as perishable foods delivered directly to the kitchen.
10. Ensuring that records are made on a daily basis on issues of beverages and foods to bars and maintains a perpetual storeroom inventory.
11. Performs a continuous audit of the cost of food and beverage items, counts and audits the monthly physical inventories for pricing and quantity reasonableness.
12. Prepares monthly Food & Beverage Cost Report.
13. Keeps a daily records of staff meals, inter kitchen transfer, complimentary, etc and to allot proper credits to the kitchen.
14. Ensure that meat – tagging policies and procedures are implemented and followed through.
15. Upon request of the Executive Chef to assist in all food test conducted in the hotel.
16. To perform other duties as requested by his/her superior.

CRITERIA
1. Bachelor Degree in accounting.
2. Minimum 2 years in similar position in International hotels.
3. Computer literate.
4. Able to cope with pressure.
5. Good English language skills.

3. Income Auditor

DUTIES AND RESPONSIBILITIES:
1. Control :
a. All house funds assigned to outlet cashiers are kept intact and used only solely for transactions in the course of duties.
b. Foreign currencies transactions at the Front Desk are in accordance with hotel policies.

2. Specific Task
a. Responsible or the efficient running and organization of the following :
a) Income Auditor Office
b) Front Desk Cashiering
c) Night Auditing
d) Outlet Cashiering
b. Ensure that all accounting records and statement comply with the standards set by hotel.
c. Auditing of the daily revenue figures and supporting folios and vouchers submitted by the Night Auditors.
d. Audit the Daily cash Summary prepared by the General Cahiers.
e. Complete the posting to the Income Journal from the Auditor’s Report, Food and Beverage Report and General Cashier’s Daily Report balances at the end of the month.
f. Prepared the Daily Report for the Financial Controller’s signature.
g. Prepare rebate summary and rebate journal.
h. Supervision of Front Desk Cashiers/Night Auditors/F&B Cashier including provision of constant trainings in relation to their daily work.
i. Vouch authorizations for discount on rooms and that F&B discounts if any are in accordance with hotel policy.
j. To check the room rates to ensure that they are in agreement with contract rate.
k. To conduct an inventory of safe deposit boxes, i.e. utilized by Room Guests, house use, vacant boxes etc and to submit a report therein as per policy.
l. To liase with the Head F&B Cashiers on the scheduling of off days and leaves of cashiers.
m. Rooms Discrepancies reports are prepared and distributed to relevant Department Head as per policy.
n. Verify that correct charge vouchers are used for credit card.
y. To perform other duties as requested by his/her superior.

CRITERIA
1. Bachelor Degree in accounting.
2. Minimum 2 years in similar position in International hotels.
3. Computer literate.
4. Able to cope with pressure.
5. Good English language skills.

4. IT Manager

1. To ensure that all hardware and software systems in the hotel are performing well at all times and to take immediate action in case of system breakdown.
2. To ensure that the hotel operation is equipped with adequate hardware and software, in order to obtain efficiency in information flow.
3. To coordinate and review that all hardware and software system have the proper maintenance contract with the proper parties, schedule of maintenance are adhered to and the systems are working well after the maintenance.
4. To coordinate and provide adequate training for all users, related to the software that they use.
5. To work closely with Chief Accountant on any special project required enhancing the reporting requirements in the hotel.
6. To work closely with Chief Accountant to fully utilized the computer systems i.e.
7. Review the password on a periodical basis, to maintain enough date security and to delete or change any password as considered necessary.
8. Do a periodical surprise check on the Personal Computers for any unauthorized or unapproved software.
9. To update his knowledge with the development of information technology both on hardware and also software, especially in a fast changing computer technology.
10. To print or prepare any reports as requested, such as month end reports, etc.
11. To maintain the inventory of Computer Hardware and its specification.
12. To assist the Controller in preparing the computer hardware and software budget and to propose any plan for upgrade.
13. To supervise the work of his subordinate.
14. To perform other duties as requested by his Supervisor.
15. To performed other assignment as requested by this Superior.

CRITERIA
1. Bachelor degree in computer.
2. At least 7 year in related field and at least 3 years in supervisory level.
3. Pleasant, discipline and self-motivated.
4. Capable of written and spoken English.

5. EDP Coordinator

DUTIES AND RESPONSIBILITIES
1. Make sure that all hardware system are working properly and in good condition.
2. Provide adequate proper training for all users in the day-to-day use of the appropriate system.
3. Make sure that hardware and software maintenance program with third party are complied with.
4. Make sure that all preventive maintenance procedures for hardware and software are complied with.
5. Make sure that all system are operating at all times and coordinate repair services in emergency situation to minimize down time.
6. To assist the EDP Manager in day to day work.
7. To performed other assignment as requested by this Superior.

CRITERIA
1. Bachelor degree in computer.
2. Minimum 2 years in similar position in International hotels.
4. Able to cope with pressure.
5. Fair English language skills.

6. Purchasing & Store Officer

DUTIES AND RESPONSIBILITIES:
1. Handles product purchasing & storing process
2. Handles all domestic and overseas purchasing documents
3. Coordinates with suppliers and inter-departmental employees
4. Administers the tendering routines such as programming, advertising, analyzing, evaluating.
5. Prepares tender documents, drafts contract clauses, prepares specifications, and references to technical performance requirements suitable for the contracts in question
6. Conducts price and service reviews and deals.
7. Establishes and maintains workable filing systems for catalogues, contract files, contacts, completed projects and tenders
8. Provides a professional approach to all business contacts, observing normal business etiquette
9. Maintains suitable files for matters indirectly and directly relating to purchasing and corporate issues.
10. Keeping & delivering product process.
11. Update product situation in the store.

CRITERIA:
1. Bachelor degree in related field
2. Minimum 1-3 years of experience in similar position
3. Fair English language skills
4. Detailed knowledge of working practices of the Purchasing department
5. Strong administrative skills with working knowledge of computer systems

6. Purchasing Supervisor

1. Assists district administrators with various outside vendor contracts for services as needed
2. Drafts bid specifications purchases. Directs sealed bid process.
3. Communicates with vendors in person and via telephone.
4. Interviews and negotiates with vendor representatives.
5. Researches prices and availability of items.
6. Prepares and issues purchase orders.
7. Communicates with employees and department heads with problems and solves the acquisition problems.
8. Resolves vendor payment problems.

CRITERIA:
1. Bachelor degree in related field
2. Minimum 3-5 years of experience in similar
3. Good English language skills
4. Detailed knowledge of working practices of the Purchasing department
5. Strong administrative skills with working knowledge of computer systems

7. Senior Cashier

DUTIES AND RESPONSIBILITIES
1. Be through in the job responsibilities and function of the F&B Cashiers.
2. Assist F&B Cashiers during busy hours and also to assist them in handling difficult cases e.g. guest’s disputes on billings etc.
3. Ensure that the cashier’s area is kept clean and in order.
4. Supervise the general behavior of cashiers, their conduct and their discipline.
5. On a daily basis, she/he will verify the change of date on the micros computer also on the credit card in printers.
6. Be responsible that the cashier’s office is always attended.
7. He/She will also read the remarks and communication written by the Night Auditor on logbook.
8. To ensure that a sufficient supply of check is handed daily to the cashier and do the necessary follow – up.
9. To look into problems encountered by the cashier during the course of their duties including engagement proposals dismissal.
10. To ensure strike implementation of procedures on cashier’s depository upon close of shift and the handover of float monies.
11. To check that there is enough cigarette stock kept by F&B Cashiers.
12. To replace/assist General Cashier in the absence of General Cashier.
13. To perform other duties as requested by his/her superior.

CRITERIA/ TIÊU CHÍ:
1. Bachelor degree in related field
2. Minimum 1-2 years of experience in similar
3. Good English language skills.
4. Detailed knowledge of working practices of the Cashiering.
5. Working knowledge of computer systems.

8. Creative & Event Manager

Responsibilities
1. Plan event from start to finish according to requirements, target audience and objectives
2. Come up with suggestions to enhance the event’s success
3. Prepare budgets and ensure adherence
4. Source and negotiate with vendors and suppliers
5. Coordinate all operations
6. Lead promotional activities for the event
7. Supervise all staff
8. Approve all aspects before the day of the event
9. Ensure event is completed smoothly and step up to resolve any problems that might occur
10. Analyze the event’s success and prepare reports

Requirements
1. Outstanding communication and negotiation ability
2. Excellent organizational skills
3. A knack for problem-solving
4. Customer-service orientation
5. A team player with leadership skills
6. BA in PR, marketing, hospitality management or related field is preferred
7. Minimum 3 years in similar position in International hotels
8. Able to cope with pressure

9. Shift Leader of Engineering

1. Conducts routine property inspections as directed to determine maintenance requirements maintenance requirements and needs for improvements in the property and its assests.
2. Responsible for ensuring that all rules and regulations regarding safe working practices are complied with
3. Handles specific job requests as directed in an efficient and timely manner
4. Participates in preventative maintenance programmes as directed
5. Assigns specific tasks and job requests to staff members and supervises their day-to-day activities
6. Co-ordinates with Front Office and Housekeeping regarding specific maintenance activities of the hotel
7. Reports any unusual or extraordinary incidents to the Chief Engineer for his action and follow up
8. Assists in the maintenance of efficient administration by preparing and submitting reports on time as directed
9. Checks and maintains the Hotel’s water supply and electricity systems to ensure they are functioning properly
10. Ensures that the plant room, work shop and related areas, and tools and equipment are kept in a clean and tidy manner
11. Liaises with the Chief Engineer to order specific spare parts or equipment necessary to execute effective maintenance
12. Co-ordinates with fellow duty engineers regarding engineering work in progress

CRITERIA:
1. Certificate in related field
2. Minimum 3 years of experience in international hotels
3. Fair English language skills
4. Detailed knowledge of working practices of engineering
5. Ability to work under pressure

10. Technician

BASIC FUNCTION:
To ensure that ongoing day-to-day maintenance as well as preventative maintenance is carried out on all electrical equipment and ensure that their efficient performance and reliability are in accordance with engineering procedures

DUTIES AND RESPONSIBILITIES:
1. To carry out all routine preventative maintenance as per schedules and rectify accordingly.
2. To carry out specific electrical repairs in the event of damage or breakdown quickly and efficiently.
3. To have thorough knowledge of the manufacturers’ instructions and manuals to ensure equipment is repaired according to the correct methods.
4. To report any unusual incidents to the Chief Engineer for his action and follow up.
5. Liaises with Chief Engineer to order specific spare parts or equipment necessary to execute effective maintenance.
6. Maintains work area in a clean and tidy condition.
7. Checks and collects supplies from the engineering stores according to the Hotel’s procedures.
8. Ensures that all departmental reports and forms are completed accurately and punctually.

CRITERIA:
1. Vocational/technical qualification in related field.
2. Minimum 2 years of experience in international hotels.
3. Basic English language skills.
4. Detailed knowledge of working practices of engineering.
5. Good health, mature and pleasant personality and neat appearance.

11. Assistant Food & Beverage Manager

Duties and Responsibilities:
1. Assist Food & Beverage Director the overall activities of this department.
2. To perform any other duties, set by hotel policies, management or his/her direct supervisor, which are not included here.
3. Plan and organize briefings and meetings in the absence of Food & Beverage Director.
4. Responsible for the process of;
– Planning, organizing, staffing together with management.
– Executing, controlling, and innovating in F&B Dept.
5. Inspect the outlets and back-of-the house areas on a daily basis to ensure that standards of cleanliness are being followed, and kitchen service is fast and efficient.
6. Personally verify that the guests in all outlets are receiving the best possible service available.
7. Assist with in creating and planning new menus.
8. Assist in developing and producing the special promotions under the supervision of the Food & Beverage Director.
9. As requested by the Food & Beverage Director, supervise the set-up and operations of special banquet functions.
10. Assist in creating of reports, profits and loss.
11. Inspect equipment on a regular basis and liaise with other departments to ensure repairs and replacement when necessary.
12. Assist in properly handling and controlling of F&B materials and equipment and ensuring loss and breakage and minimized.
13. Assist in arranging training programme according to the needs and will see that these are followed by his designated supervisors.
14. Authorize all requisitions from storerooms in his department/and/or delegates to his subordinates whenever/wherever he should find it suitable. He will evaluate, control and authorize the necessary repair & maintenance, work orders, in this Department in absence of F&B Director.
16. Attend all meetings as required.
17. Personally verify that the guests in all outlets are receiving the best possible service available.
18. Perform all duties as requested by the Food & Beverage Director

CRITERIA
1. Bachelor Degree in related field.
2. Minimum 2 years in similar position in International hotels.
3. Strong administrative skills, along with excellent communication and negotiation skills.
4. Detailed knowledge of working practices of Food & Beverages.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Fluency English language skills.

12. Bartender

PRINCIPLE ACCOUNTABILITIES (KEY RESPONSIBILITIES)
1. Dress properly in accordance with the uniform standards and maintain a hygienic grooming on duty.
2. Maintain good appearance and standards of hygiene at all times.
3. Check the par stock of wine, spirit, soft drink and fruits.
4. To be familiar with names and purposes of all beverage items in stock. To know how to prepare international cocktails, long drinks and mixes.
5. To be creative in participating in bar competitions.
6. Display warm smile and counters manner while dealing with guests provide prompt service to guests.
7. To clean all glasses and other items needed before putting them into use. To be responsible for the breakage and loss of such items.
8. To be responsible for all shortages, and maintaining par stock. To adhere to the portioning standard of drinks and pouring.
9. To put forward suggestions of creativity, for better performance and achievement.
10. Ensure that best services are given to guests and cooperated with other outlets.
11. Attend all meetings as requested.
12. Aim constantly to increase beverage revenue.
13. Lock up the utensils before completing the shift.
14. Ensure the freshness of fruits and juices.
15. Separate and clear the empty liquor bottles daily.

CRITERIA:
1. Vocational qualification in related field.
2. Minimum 1 year of experience in international hotels.
3. Basic English language skills.
4. Detailed knowledge of working practices of engineering.
5. Good health, mature and pleasant personality and neat appearance.

13. F&B Cashier cum Hostess

DUTIES AND RESPONSIBILITIES
1. Be responsible for the cash float under his custodian and money collected from the restaurant during his/her shift.
2. Check that guest bill is correctly charge and settled correctly to the proper account (cash, credit card, voucher, room charge).
3. To check the credit card for payment by credit card, in terms of obtaining authorization and procedures.
4. Any discount, void made should be with prior approval or in accordance with polices and procedures.
5. Prepare the daily report and other reports as requested by his/her Superior.
6. Be responsible for the micros machine, open the shift when starting the duty, change the date, do the shift – end closing, inform Cashier Supervisor if there is discrepancy or problem. Change the date of credit card imprinter.
7. Be responsible for his/her daily collection, put the collection in envelope and posted to the safe deposit box witnessed by appointed Night Auditor.
8. Ensure sufficient supply of guest bills, checks tobacco, printing and stationery supplies.
9. Maintain cleanliness of restaurant’s area.
10. Keep the cashier office always attended and seek replacement If want to leave the office.
11. Welcome guest to the restaurant.
12. Lead guest to the table
13. To perform duties as requested by his/her Supervisor.

CRITERIA/ TIÊU CHÍ:
1. Certificate in related field
2. Minimum 1-2 years of experience in similar
3. Good English language skills.
4. Detailed knowledge of working practices of the Cashiering.
5. Working knowledge of computer systems.

14. Director of Food & Beverage

Duties and Responsibilities:
1. Responsible for the overall activities of this department.
2. To perform any other duties, set by hotel policies, management or his/her direct supervisor, which are not included here above.
3. Responsible to the Management of the hotel for the overall activities of the Department.
4. Responsible for the process of:
*Planning, organizing, staffing together with management.
*Executing, controlling, and innovating in F&B Dept.
7. To underline the basic elements for forecasting the F&B operational budget as accurately as possible.
8. Analyses the operational accounting and financial report related to his Dept./and, if necessary, sets corrective action and makes his recommendation to management when it is out of his authority.
9. Together with Development & Event Manager, set up a programme of F&B Promotions and Sales Policies including Banquets/conventions/special promotions such as food festival, etc. to be submitted to the Management for approval.
10. Direct, supervise and cheek supervise and checks the overall F&B operations/consisting of menu and beverage list planning, proper purchasing, maintaining, receiving, storing and issuing of food and beverage, food production, standard of service in restaurants, bar and banquet operations and proper credit and collection for the food and beverage served.
11. Responsible for the proper handling and controlling of F&B materials and equipment with and attempt to ensure that loses and breakages are minimized.
12. Set up training programme according to the needs and will see that these are followed by his designated supervisors.
13. To complete a monthly F&B report to be presented to Management following the monthly financial results for this Department with comments on the activities.
14. Authorize all requisitions from storerooms in his department/and/or delegates to his subordinates whenever/wherever he should find it suitable. Evaluate, control and authorize the necessary repair, maintenance and work orders in this Department.
15. Conduct F&B Meeting, Advertising & Promotion Meeting, Year End Meeting and will attend the Department Head meeting conducted by the Management and other meetings as required.
16. He will have his share as Executive on duty as planned by the Management/and will comply with any other requests by the Management of the hotel, policies and procedures set up by the Management and the Company.
17. Inspect the outlets and back-of-the-house areas on a regular basis.
18. Personally verify that the guests in all outlets are receiving the best possible service available.
19. Tastes the food weekly with the chef in the various kitchens to ensure that food quality is high and consistent.
20. Liaise with the concerned executives in the creation and planning of new menus.

CRITERIA
1. Bachelor Degree in related field.
2. Minimum 3 years in similar position in International hotels.
3. Strong administrative skills, along with excellent communication and negotiation skills.
4. Detailed knowledge of working practices of Front Office.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Fluency English language skills.

15. Outlet Manager

Duties & Responsibilities:

1. The never ending process of;
a. *Planning, organizing, staffing together with Management
b. *Executing, Controlling
2. To coordinate the work of the service staff in order to achieve a smooth running operations.
3. To have log-book report on his/her own outlet and submit to Assistant F&B Manager.
4. As per Assistant F&B Manager, he will follow up a training programme, schedule regular classes, maintain records and assessments of his/her own outlet.
5. Attend all ordinary and special meetings of F&B Department.
6. To ensure the dining room service sequence is correctly followed to satisfy the guests.
7. To be well aware of breakage in service areas, pilferage and keep Assistant F&B Manager informed.
8. To put forward suggestions of creativity, for better performance and achievement.
9. Check mis-en-place for service used, maintain sanitary conditions within the outlets and neatness & cleanliness of staff.
10. Ensure that best services are given to guests and cooperated with other outlets.
11. Attend all meetings as requested.
12. Aim constantly to increase outlet revenue.
13. To perform all assigned duties in an efficient and technically correct manner follow the Management policy, hotel rules & regulations, orders or superiors, adhere to procedures of the training manual and achieving a high standard leading to total guest satisfaction.
14. To perform any other duties set by hotel policies, management or his/her direct supervisor which are not included here above.

CRITERIA
1. Bachelor Degree in related field.
2. Minimum 1 year in similar position in International hotels.
3. Good administrative skills, along with excellent communication and negotiation skills.
4. Detailed knowledge of working practices of Food & Beverages.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Good English language skills.

16. Waiter/ Waitress

Duties and Responsibilities
1. Assist waiter/waitress in providing service food & beverage to hotel and local guests in an efficient and courteous manner to obtain maximum guest satisfaction and in accordance with established procedures and standards.
2. Always Maintain a hygienic and professional grooming while on duty.
3. Show a warm friendly smile and present courteous manner while dealing with guests. Provide efficient and prompt service.
4. To deliver all items requisitioned from the store to his/her outlet and in correct quantity and sound state when instructed by his/her immediate superior.
5. To re-clean all glasses, cutlery, crockery and other items needed before putting them into use and responsible for the breakage and loss of such items.
6. Adhered to food and beverage hygienic regulations.
7. To strive to increase sales and push the sales of restaurant’s stagnant items.
8. Rearrange the table setting before finishing off.
9. Replenish service stations and make them ready for using in the following day.
10. To perform any other duties, set by hotel policies, management of his/her direct supervisor, which are not included here.

Criteria
1. Vocational qualification in related field.
2. Minimum 2 years of experience in international hotels.
3. Basic English language skills.
4. Detailed knowledge of working practices of engineering.
5. Good health, mature and pleasant personality and neat appearance

17. Duty Manager

DUTIES AND RESPONSIBILITIES:

1. Ensures the effective day to day running of each shift in achieving the goals of the hotel.
1. Submits relevant maintenance, housekeeping cleaning, blocking rooms and room change requests,
2. Completes the roster, Paid Time Off, annual leave, sick leave and other leave requisitions on the appropriate forms.
3. Maintains and continuously improves a motivational working environment within the department.
4. Maintains the daily departmental log, daily courtesy call log, and walked guest log.
5. Conducts room and floor and other property inspections as required by the Management.
6. Ensures all stationery levels are well stocked and equipment is well maintained.
7. Ensures that the rooms are properly prepared and arranged and escort VIP guests to their rooms.
8. Report to the management any anticipated problems or concerns.
9. Maintain and update a systematic filing system of all information related to GSA and guests.
10. Assist all other areas of the hotel when required.
11. Coordinate (in conjunction with Chief of Security) fire and emergency evacuation procedures.
12. Any other appropriate duty that may be assigned by Management.

CRITERIA:
1. Bachelor Degree in any field.
2. Minimum 3 years of experience in similar position.
3. Strong in inter-personality and leadership skills.
4. Proficiency in English and computer literate.
5. Good health, mature and pleasant personality and neat appearance.
6. Able to cope with pressure.

18. Bell Boy

DUTIES AND RESPONSIBILITIES:
1. Drops off and collects guests in the hotel lobby according to the standards and procedures of the hotel.
2. Delivers newspapers and messages to guests rooms and delivers and collects luggage in a timely and efficient manner.
3. Loads and unloads cars on arrival and departure of guests, and assists guests entering and leaving the vehicles.
4. Ensures that guests expectations are met or exceeded by providing an efficient, friendly and attentive service.
5. Checks the lobby helping to keep it clean and tidy and report any defects.
6. Checks the hotel buggies making sure they are clean and in good working order.
7. Supervises the traffic at the porte cochere.
8. Answers guest inquiries by providing accurate and appropriate information.
9. Handles customer complaints if possible, or reports them to supervisors.

CRITERIA:
1. Vocational or Technical Certificate in related field.
2. Minimum 1year of experience in similar position preferably in a hospitality business.
3. Good in English and computer literate.
4. Able to handle physically demanding workload.

19. Driver

DUTIES AND RESPONSIBILITIES:
1. Drops off and collects guests in the hotel lobby according to the standards and procedures of the hotel.
2. Delivers messages to guests, and to deliver and collect luggage in a timely and efficient manner.
3. Loads and unloads cars on arrival and departure of guests, and assist guests entering and leaving the vehicles.
4. Ensures that guests expectations are met or exceeded by providing an efficient, friendly and attentive service.
5. Checks the lobby helping to keep it clean and tidy and report any defects.
6. Answers guest inquiries by providing accurate and appropriate information.
7. Handles customer complaints if possible, or reports them to supervisors.

CRITERIA:

1. Vocational in any field.
2. Minimum 1 year of experience in similar position preferably in a hospitality business.
3. Basic in English.
4. Able to handle physically demanding workload.

20. Front Office Manager

DUTIES AND RESPONSIBILITIES:
1. Oversees the effective day-to-day running of the Front Office Department to achieve the guest experience goals.
2. Meets and greets all Return Guests, Club/Executive and VIP guests of the hotel.
3. Ensures that all issues relating to guest satisfaction are dealt with and followed up in a timely and professional manner.
4. Conducts regular staff training and monthly meetings.
5. Monitors staff training to ensure the effective use of training to increase productivity. Develops staff training and activities in order to continuously improve their skills and knowledge.
6. Develops and maintains standards and procedural manuals.
7. Ensures staffing levels are in line with hotel occupancy and workload.
8. Develops and maintains a motivational working environment within the department.
9. Provides coaching, counseling, support and guidance to staff, as required.
10. Ensures updated copies are kept at the Call Centre, Business Centre and Concierge/Porters desk
11. Monitors the accuracy, preparation and distribution of daily forecasts and reports prepared by GSAs.
12. Reports to the management in cases of anticipated space or room allocation problems.
13. Supervises the handling of guest history and requirement efficiently.
14. Enforces proper and reliable handling of the tour desk including their service attitude and cleanliness.
15. Ensures the presence and proper appearance of all staff at all times.
16. Carries out any other duty that may be properly assigned by the immediate line manager.

CRITERIA:
1. Bachelor Degree in related field.
2. Minimum 3 years in similar position in International hotels.
3. Strong administrative skills, along with excellent communication and negotiation skills.
4. Detailed knowledge of working practices of Front Office.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Excellent English language skills.

21. Guest Relation Officer

DUTIED AND RESPONSIBILITIES:

1. Handle guest and administrative message service
2. Up-sell hotel services, use guests’ name, verify requests and maintain a positive “can-do” attitude and tone of voice at all times
3. Do the inventory control and issuance of keys, radios and pagers
4. Log telephone repair and emergency reports with appropriate tracking codes in computer
5. Provide callers with hotel information and maintain and update information files
6. Be familiar with, inspect, and maintain all Guest Services office equipment
7. Be able to use pagers, radios and two way communications systems
8. Prepare all Guest Services reports
9. Assist and process all in-house requests and needs from all departments
10. Perform any additional tasks to ensure that any needs that directly or indirectly affect the guests are met
11. Knowledgeable and handle special requests, selling of amenities and catering, arrival and departure patterns
12. Help to develop guest history profiles, coordinate tracking of inventory and proper storage and pick up of equipment
13. Keep abreast of current information
14. Perform concierge duties such as booking tours and transportation, giving directions, hotel information, restaurant information, etc

CRITERIA:
1. Bachelor Degree in any field
2. Minimum 3 – 5 years of experience in similar position preferably in hospitality business
3. Proficiency in English and computer literate
4. Good health, mature and pleasant personality and neat appearance
5. Able to cope with pressure

22. Guest Service Agent

DUTIED AND RESPONSIBILITIES:
1. Greet arriving guests, assign rooms, issue keys, and collect guest payment and billing information.
2. Agents answer guest requests for assistance and coordinate with housekeeping, bell service, staff and management to fulfill guest requirements.
3. Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner.
4. Agents also deal with irate guests and find ways to resolve issues to the guest’s satisfaction.
5. Serve as concierges, assisting guests with ground transportation, restaurant or entertainment reservations, and providing other information about the locale.

CRITERIA:

1. BA / Vocational in related field
2. Minimum 1 – 2 years of experience in similar position preferably in hospitality business
3. Proficiency in English and computer literate
4. Able to handle physically demanding workload

23. Telephone Operator

DUTIED AND RESPONSIBILITIES:

1. To handle and transfer all incoming calls according to the standards and procedures of the hotel.
2. To handle inquiries by providing appropriate information
3. To assist in locating guests and employees when requested
4. To ensure that guests expectations are met or exceeded by providing an efficient, friendly and attentive service
5. To update telephone guides in the hotel computer system
6. To handle the hotel wake up and voice mails systems
7. To take and forward messages accurately and in a timely manner
8. To handle hotel’s paging system
9. To administers the hotel’s billing system for telephone charges
10. To handles customer complaints if possible, or reports them to supervisors

CRITERIA:

1. Bachelor Degree in any field
2. Minimum 1 – 2 years of experience in similar position preferably in hospitality business
3. Proficiency in English and computer literate
4. Able to work under pressure
5. Positive approach to customer service
6. Able to handle telephone system

24. Reservation Coordinator

DUTIES AND RESPONSIBILITIES:

1. Directs and coordinates subordinate reservation staff to ensure that day to day operational matters are handled on time.
2. Handles all reservation correspondence and inquiries quickly, efficiently and accurately.
3 Ensures that all reservation details are accurately entered into the computer in a timely manner.
4. Regularly updates the database ensuring the accuracy of data.
5. Ensures that contract rates and allotments in the computer are up-to-date and current.
6. Monitors the hotel room inventory, maximizing the yield.
7. Monitors and controls the hotel overbooking status ensuring it remains within the predetermined levels.
8 Organizes and maintains trace and filing system for all reservations.
9. Maximizes the room revenue of the hotel by up selling all hotel products and services.
10. Ensures all departmental reports are produced accurately and punctually and distributed to the relevant departments.

CRITERIA:
1. Bachelor Degree in any field.
2. Minimum 3 year of experience in a similar position preferably in the hospitality business.
3. Proficiency in English and computer literate.
4. Able to work under pressure.

25. Florist

DUTIED AND RESPONSIBILITIES

1. Reads the log book regarding flower requirements or relating comments.
2. Makes flower requisitions.
3. Receives and checks quality and quantity of flower deliveries.
4. Prepares flowers for guest rooms, restaurants, banquets, lobby, offices and any other requested areas.
5. Produces and maintains flower arrangements.
7. Ensures that all vases are washed and stored safely.
8. Changes and sends flower arrangement to the required venues.
9. Collects and replaces withered flower arrangements.
10. Prepares daily / monthly report of flower expenses.
11. Prepares the special orders for flowers and submits to the Executive Housekeeper for approval.

CRITERIA
1. Flower arrangement skills
2. 2 years’ experience in related field
3. Basic in English skills

26. Housekeeping Supervisor

DUTIED AND RESPONSIBILITIES

1. Checks and reads the housekeeping log book for information and follows up.
2. Regularly checks whether the room status is being updated correctly.
5. Checks standard of cleanliness for the in-house guest rooms and vacant clean rooms.
7. Reports sick and irregular behavior of guests and staff to the Asst. Executive Housekeeper.
11. Reports any defects in guest rooms to the Asst. Exec. Housekeeper and follows up on repairs
12. Writes a correct and complete log book report and hands over all work which has not been done.
13. Coordinates with the Front Office to ensure a fast and accurate flow and proper recording of information
14. Coordinates with F & B department to ensure proper handling and follow-up of requests for fruit baskets, etc.
15. Coordinates with the engineering department concerning work orders to ensure recording and follow-up on all work requests issued.

CRITERIA
1. Strong leadership & supervisory
2. Be able to work on all shifts
3. Training & coaching skills
4. Good in English skills

27. Nhân viên dọn vệ sinh

Trách nhiệm công việc
– Dọn dẹp tất các khu vực trong khách sạn.
– Kiểm tra đồ dùng trang thiết bị được phân công đảm bảo hoạt động tốt.
– Kiểm soát và sử dụng đúng các loại hóa chất cho việc vệ sinh.
– Báo cáo tất cả các vấn đề liên quan đến công việc.

Yêu cầu:
1. Tuổi đời từ 18 – 35
2. Sức khỏe tốt, chăm chỉ trong công việc
3. Có thể đi làm ca

28. Room Attendant

DUTIED AND RESPONSIBILITIES
1. Completes the in / out time sheet at the housekeeping office by signing.
2. Collects the key and pager from the housekeeping office and signs in and out of duty.
3. Before start working, attends the briefing conducted by the supervisor on time.
4. Checks the floor logbook for special remarks and follows up accordingly.
5. Checks the room status of all rooms (occupied, vacant and out of order) on the housekeeping report.
6. Prepares the maid trolley, towels and maid worksheet before start working.
9. Keeps a linen record of all the used linen and stocks up permanently.
15. Collects processed guest laundry and returns it to the guest rooms.
18. Reports for duty punctually, wearing the correct uniform and name badge at all times.
19. Maintains good working relationships with colleagues and other departments.
22. Performs other related duties as assigned by the Floor Supervisor.
23. Responsible for general cleaning on the floor as assigned by the Floor Supervisor.

CRITERIA
1. Fair in English language skills
2. Vocational in any field
3. 1-2 experience in the similar position
4. Be able to work on all shifts

29. Nhân viên đồng phục

NHIỆM VỤ:
1. Có trách nhiệm phát đồng phục cho nhân viên đi làm.
2. Thu hồi đồng phục bẩn và giao cho bên giặt là.
3. Luôn duy trì phòng giao nhận đồng phục sạch sẽ.
4. Thực hiên đúng quy trình trong việc kiểm soát tất cả đồng phục cũng như đồ vải khi giao và nhận.
5. Sửa đồng phục hoặc đồ vải khi có yêu cầu.
6. Thực hiện các công việc khác khi được cấp trên phân công.

YÊU CẦU:
1. Có sức khỏe tốt, chịu khó trong công việc.
2. Biết may và sửa quần áo.
3. Có thể đi làm theo ca

30. HR Coordinator

DUTIES
1. Respond to internal and external HR related inquiries or requests and provide assistance
2. Redirect HR related calls or distribute correspondence to the appropriate person of the team
3. Maintain records of personnel-related data (payroll, personal information, leaves, turnover rates etc.) in both paper and the database and ensure all employment requirements are met
4. Liaise with other departments or functions (payroll, benefits etc.)
5. Support the recruitment/hiring process by sourcing candidates, performing background checks, assisting in shortlisting, issuing employment contracts etc.
6. Assist supervisors in performance management procedures
7. Schedule meetings, interviews, HR events etc. and maintain the team’s agenda
8. Coordinate training sessions and seminars
9. Perform orientations, onboarding and update records with new hires
10. Produce and submit reports on general HR activity
11. Assist in ad-hoc HR projects, like collection of employee feedback
12. Support other functions as assigned

CRITERIA
1. Proven experience as an HR coordinator or relevant human resources/administrative position
2. Knowledge of human resources processes and best practices
3. Strong ability in using MS Office (MS Excel and MS Powerpoint, in particular)
4. Experience with HR databases and HRIS systems (e.g. Virtual Edge)
5. Ability to work with ATS software
6. In-depth understanding of sourcing tools, like resume databases and online communities
7. Familiarity with social media recruiting
8. Outstanding communication and interpersonal skills
9. Ability to handle data with confidentiality
10. Good organizational and time management skills
11. CIPD certification is an advantage
12. BSc/BA in Business Administration or relevant field; additional education in Human Resource Management will be a plus

31. Human Resources Supervisor

DUTIES AND RESPONSIBILITIES:
1. Responsible for all human resource activities including employment, compensation, labour relations, benefits, and training and development.
2. Interviews job applicants; reviews applications/resumes; evaluates applicants skills and makes recommendations regarding applicant’s qualifications.
3. Develops and maintains relationships with employment agencies, universities and other recruitment sources.
1. Prepares and maintains company salary structure, job documentation, and job evaluation systems. Completes salary survey questionnaires.
2. Administers and explains benefits to employees, serving as liaison between employees and insurance carriers.
3. Provides advice, assistance and follow-up on company policies, procedures, and documentation.
4. Coordinates the resolution of specific policy-related and procedural problems and inquiries.
5. Recommends, develops and maintains human resource data bases, computer software systems, and manual filing systems.
6. Develops and recommends operating policy and procedural improvements.
7. Other duties as assigned.

CRITERIA:
1. Bachelor Degree in any field.
2. Minimum 2 – 3 years of experience in similar position preferably in hospitality business.
3. Strong in inter-personal and leadership skills.
4. Proficiency in English and computer literate.
5. Knowledge of multiple human resource disciplines.

32. Secretary Executive

DUTIES & RESPONSIBILITIES
1. Directs all respect of secretarial work in the hotel, maintains executive office and materials related to administration in a confidential and professional manner.
2. Prepares efficient and comprehensive secretarial services to executive staff to meet the need of costumer.
3. Receive and distribute mail.
4. Ensure outgoing mail is dispatched timely manner.
5. Provide minutes to meeting request and compile management reports in a timely and accurate manner if necessary.
6. Maintain adequate supplies office stationary.
7. Report and maintenance issues.
8. Maintain work area is tidy, clean and good manner.
9. Report defective equipment and material.
10. Assist with special project related to Executive office.
11. Perform other tasks assigned by Hotel General Manager.

CRITERIA
1. Excellent verbal and written communication skills, especially in English.
2. Committed to delivering a high level with customer services, both internally & externally.
3. Flexibility to respond to a range of different work situations.
4. Ability work under pressure.
5. Previous experience administrative in hospitality.

33. Canteen Commis

DUTIES AND RESPONSIBILITIES:
1. Reports on time to the Chef de Parties for duty assignment.
2. To have good hygienic appearance
3. Has thorough knowledge of all food items and food handled in the area he is assigned to.
4. To control requisitioned of goods from the storeroom
5. To know about storage food items in shelves and fridges.
6. Cuts, washes, prepares, cooks, fries all food items as directed for preparation
7. Works exactly according to standard recipe
8. Assists in cleaning utensils and equipment with safety
9. Performs other duties assigned by his superior.
10. Always to perform his duty in high standard and performance

CRIRERIA
1. Minimum 2 years’ experience.
2. Work hard and good attitude.
3. Able to handle demanding workload.

34. Canteen Chef

DUTIES AND RESPONSIBILITIES:
1. To undertake the preparation and service of food ensuring that the highest standards are maintained at all times.
2. To ensure that all day to day operational matters are handled on time.
3. To ensure that the Kitchen areas, equipment and utensils are always kept clean and tidy to the standards required.
4. To ensure that food is prepared and cooked according to specific recipes and wastage is minimised.
5. To maintain standard of hygiene and cleanliness in all kitchen and related areas.
6. Check mise-en place and preparation procedures ensuring that procedures are contently followed.

CRITERIA:
1. Minimum 2 years’ experience in similar position preferably in hospitality business.
2. Basic English language skills.
3. Able to handle demanding workload.
4. Good health, mature and pleasant personality and neat appearance.

35. Chef de Parties

DUTIES AND RESPONSIBILITIES:
1. Reports in time to the Executive Sous Chef according to schedule.
2. To have good hygiene appearance and to inform his staff for grooming
3. Control all equipment wish may use with safety work
4. Ensure all production in time and preparation
5. Cuts, washes, cooks, roasts, fries, braises, dishes out any food items as directed by the Executive Sous Chef in an efficient manner.
6. Works according to standard recipes to obtain and maintain highest possible quality.
7. Checks fridges and products to avoid spoilage.
8. Delegates work to the subordinates and corrects any mistake immediately.
9. To control and maintain all safety and saving procedure
10. Has knowledge of all menu items in regard to ingredients, cooking techniques and presentation.
11. Performs other duties assigned by his supervisor
12. Control preparation and production for any daily and future event
13. To prevent for all saving in gaze, electricity……
14. To prevent for all food cross contamination to avoid food poisoning

CRITERIA
1. Certificate in the cooking field.
2. Minimum 2 years of experience in similar position.
3. Good in inter-personality and leadership skills.
4. Basic English Skills.
5. Good health, mature and pleasant personality and neat appearance.
6. Able to cope with pressure.

36. Commis I

DUTIES AND RESPONSIBILITIES:

1. Reports to the Chef de Parties in time for duty assignment.
2. To have good hygienic appearance.
3. Has good knowledge of all menu items regarding ingredients, cooking techniques and presentation.
4. Never uses equipment not clean and in unsanitary condition. Reports any damaged utensils to his superior.
5. Cuts, washes, cooks, roasts, fries, braises, dishes out any food items as directed by his superior.
6. Ensures that set up (mise en place) is on time and sufficient in order to operate effectively and uninterrupted.
7. Works exactly according to standard recipe to ensure consistency.
8. Keeps fridges clean and checks his area to avoid spoilage.
9. Is alert in energy saving, i.e. switching of gas and electricity if not needed.
10. Performs other duties assigned by management.

CRITERIA
1. Certificate in the cooking field.
2. Minimum 1 year of experience in similar position.
3. Good in inter-personality and leadership skills.
5. Good health, mature and pleasant personality and neat appearance.
6. Able to cope with pressure.

37. Demi Chef

DUTIES AND RESPONSIBILITIES:
1. Report in time to the chef de parties according to schedule.
2. To have good hygiene appearance
3. Ensures that his set up is ready in time, and to ensure the quantity and quality during his duty
4. Works according to standard required to obtain and highest possible quality.
5. Delegates work to the commis and subordinates and corrects any mistake immediately.
6. Has knowledge of all menu items in regard to ingredients, cooking techniques and presentation.
7. Ensures cleanliness and hygiene in his kitchen.
8. Checks and maintains mise en-place in fridges and working area and ensures that no spoilage occurs.
9. To inform his supervisor for any change in production and cooking
10. To have discipline and good relation with other

CRITERIA
1. Certificate in the cooking field.
2. Minimum 1 year of experience in similar position.
3. Good in inter-personality and leadership skills.
5. Good health, mature and pleasant personality and neat appearance.
6. Able to cope with pressure.

38. Executive Chef

DUTIES AND RESPONSIBILITIES:
1. Responsible for professional staffing within the limits of the staffing guide.
2. Controls costs in aspects to purchasing, storing, production, waste etc.
3. Constantly creates new products and maintains high standards.
4. Ensures adherence to minimum standards.
5. Consults and advises the banquet manager in regard to banquet activities.
6. Works closely with F&B cost controller in regard to food cost, storing, issuing etc.
7. Liaises with Purchasing Manager in regard to purchases of high quality products.
8. Prepares standard recipes for all menu items
9. Meets with banquet office daily in regard to banquet activities and requirements.
10. Supervises receiving of food items with an emphasis on quality checking.
11. Sets up training programme for all kitchen personnel and teaches constantly.
12. Sets up training programme for receiving personnel.
13. Inspects storerooms, refrigerators and freezers daily to ensure no waste.
14. Enforces established policies and procedures
15. Is well informed of the local health codes.
16. Ensures professional performances through:
– Inspects cooks in regard to food preparation.
– Checks on portion sizes according to standard recipes.
– Check on food garnishes
– Constantly teaches cooks in the fine points of cooking.
– Tests food for taste
– Evaluates overall performance.
17. Maintains and checks all records, reports and other administrative work.

CRITERIA
1. Certificate in related field.
2. Minimum 3 years in similar position in International hotels.
3. Strong administrative skills, along with excellent communication and negotiation skills.
4. Detailed knowledge of working practices of Kitchen.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Good English language skills.

39. Executive Sous Chef

DUTIES AND RESPONSIBLE:

1. Ensures punctuality of all kitchen personnel
2. Holds regularly inter departmental meetings
3. Checks cooks on hygiene and proper dress code
4. Schedules training classes for kitchen personnel
5. Takes care of any disciplinary action if necessary
6. Follows up on safety and maintenance of all kitchens
7. Ensures sanitary conditions in all food preparation areas
8. Follows up on secretarial duties in secretary’s absence
9. Co-ordinates with receiving and storeroom as to quality and quantity of food products
10. Coordinates with stewarding regarding cleanliness in kitchens
11. Consults with Sous chefs on matters concerning food cost
12. Constantly checks on performance in regard of cooking and preparation techniques mainly in Banquet and Thai kitchens
13. Keeps a close watch on Thai and Vietnamese restaurants during service hours, to ensure all foods served are up to standard
14. Spot checks the receiving of goods from the market and schedules Sous-chefs for survey on fresh food market whenever necessary
15. Reports all matters of importance to the Executive Chef
16. Assists in buffet set up and/or special theme parties and participates with new ideas to improve and maintain business.
17. Performs all other duties assigned to him by management.

CRITERIA
1. Certificate in related field.
2. Minimum 3 years in similar position in International hotels.
3. Good administrative skills, along with good communication and negotiation skills.
4. Detailed knowledge of working practices of Kitchen.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Fair English language skills.

40. Head of Security

DUTIES AND RESPONSIBILITIES:

1. Demonstrates and abides by the Company Core Values and the operating principles.
2. Establishes safety, security and fire prevention policies, with the appropriate emergency agency and Department of Labour, communicating these policies to staff.
3. Serves as the hotel’s representative and maintains effective liaison with law enforcement agencies in the community.
4. Formulates and directs the management of appropriate operational records covering theft of Government or private property, incident reports covering infractions of law or violations of property, fire inspections, building inspections for security, safety, or fire hazards.
5. Builds an efficient team of employees by taking an active interest in their welfare, safety and security, training and development.
6. Conducts training for new and existing employees as directed, reports all activities to the Training Manager on a monthly basis and keeps accurate departmental records of all training conducted.
7. To ensure that security log books are properly used in order to enable the accurate monitoring of outlet revenue, guest comments and work performed.

CRITERIA:
1. Bachelor’s degree In related field or equivalent combination of education and experience.
2. Three years broad-based civilian, military security or fire prevention and safety experience, one of which was in a supervisory capacity.
3. Knowledge of standard security, fire prevention and safety procedures.
4. Excellent communication skills, both oral and written. Proficiency in English and computer literate.

41. Security Guards

DUTIES

1. To safeguard company assets at all times.
2. To ensure adherence to internal controls, policies and procedures.
3. To report any breach of internal controls, policies and procedures to the appropriate superior.
4. To report for duty punctually wearing the correct uniform and name tag at all times.
5. To ensure proper handling of lost and found items.
6. To maintain a high standard of personal appearance and hygiene at all times.
7. To attend briefings and meetings as requested.
8. To have a complete understanding of the resort procedures in respect to health, hygiene and safety.
9. To attend all training scheduled, even if this should fall outside of regular working hours.
10. Any other reasonable tasks as directed by Chief Security.

CRITERIA
1. Good judgment skills on critical situation
2. 1 year hotel experience as a security in the similar type of hotel would be an advantage
3. Vocational school/ Bachelor degree or equivalent
4. Basic in English language skills

42. Shift Leader of Security

DUTIES AND RESPONSIBILITIES:

1. To safeguard company assets at all times.
2. To ensure adherence to internal controls, policies and procedures.
3. To report any breach of internal controls, policies and procedures to the appropriate superior.
4. To report for duty punctually wearing the correct uniform and name tag at all times.
5. To ensure proper handling of lost and found items.
6. To maintain a high standard of personal appearance and hygiene at all times.
7. To attend briefings and meetings as requested.
8. To have a complete understanding of the resort procedures in respect to health, hygiene and safety.
9. To attend all training scheduled, even if this should fall outside of regular working hours.
10. Any other reasonable tasks as directed by Chief Security.

CRITERIA
1. Good judgment skills on critical situation
2. 1-3 years’ hotel experience as a security in the similar type of hotel would be an advantage
3. Vocational school/ Bachelor degree or equivalent
4. Basic in English language skills

43. Spa Manager

DUTIES AND RESPONSIBILITIES:

1. Ensures that personal appearance, standards and punctuality sets an example for the staff in the department.
2. Oversees the smooth running of the Spa on a day to day basis to achieve a high level of guest satisfaction.
3. Has a complete knowledge of the hotel product including room rates, relative facilities, food and beverage outlets.
4. Attends training sessions / meetings as required.
5. Ensures staffing is adequate for Spa given the daily business flow through the hotel.
6. Conducts daily shift briefings and meetings and disseminates relevant information to staff.
7. Conducts spa treatments where customer demand or staff schedules dictates.
8. Ensures all issues pertaining to guest satisfaction are met and that all follow up is completed on a timely basis. Pre-empts and anticipates guest needs.
9. Maintains a system of regular staff training and reporting.
10. Undertakes relevant administrative duties regarding maintenance and housekeeping requisitions and annual and sick leave requests.
11. Maintains regular quality control inspections of the department’s standards and keeps all departments updated on all activities and functions offered to hotel guests.
12. Trains and assists in the evaluation of attendants /therapists who work with new Spa programmes.
13. Supervises instructors and all other staff helping with any activities or functions arranged via the Spa.
14. Ensures that hospitality is continually evident during all activities and programmes offered by the hotel.
15. Prepares a monthly calendar of events to inform members of daily programmes being offered.
16. Closely monitors salary cost to ensure it is contained within an acceptable percentage to budget.
17. Meet and exceed budget requirements.
18. Prepare the yearly budget for the department.
19. Represent the department at relevant meetings within and outside the Hotel.
20. Provides staff counselling, support and guidance as required.
21. Completes performance appraisals with direct reports.
22. Interviews and selects new staff for the department.
23. Performs other appropriate duties, as required by a supervisor.

CRITERIA
1. Bachelor Degree in related field.
2. Minimum 3 years in similar position in International hotels.
3. Strong administrative skills, along with excellent communication and negotiation skills.
4. Detailed knowledge of working practices of Front Office.
5. Computer literate.
6. Good health, mature and pleasant personality and neat appearance.
7. Able to cope with pressure.
8. Good English language skills.

44. Spa Therapist

DUTIES AND RESPONSIBILITIES

1. Deliver a variety of spa services (body treatments, massages, facials, waxing and manicure/pedicure) in a safe and comfortable manner
2. Maintain equipment and sample inventory of products
3. Keep documentation and maintain clients files
4. Keep a clean and stocked room
5. Acknowledge and respond to relevant customer queries, needs and expectations
6. Suggest and promote retail products or additional services
7. Uphold hygiene standards and follow health and safety regulations
8. Cooperate with and report on administration on any arising issues
9. Apply best practices and be up to date with market trends

CRITERIA
1. Proven work experience as a Spa therapist
2. Hands on experience in massage techniques,manicures, pedicures, waxing and face/body therapies
3. Experience in sales will be considered an asset
4. Excellent knowledge of English language
5. Communication and customer service skills
6. Positive attitude
7. User level computer skills
8. Degree or current licence in aesthetics or physiotherapy

Mọi thông tin ứng viên quan tâm hoặc nộp hồ sơ xin liên hệ qua địa chỉ email: [email protected] hoặc số điện thoại 08.69161579. Nếu ứng viên nộp hồ sơ trực tiếp vui lòng đến tại Văn phòng Pre-opening tại số 40 Hàm Nghi, thành phố Đà Nẵng.

Hạn nộp hồ sơ: 15/04/2017


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