Việc làm cho sinh viên Đại học Bà Rịa - Vũng Tàu

• Menu Development: Create and update authentic Chinese menus that align with culinary trends and guest preferences.
• Food Preparation & Quality Control: Ensure all dishes are prepared with high-quality ingredients, maintaining consistency and presentation standards
• Kitchen Management: Supervise daily kitchen operations, including food production, inventory control, and hygiene compliance.
• Staff Leadership & Training: Recruit, train, and mentor kitchen staff to foster a positive and collaborative work environment.
• Cost & Budget Management: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability
• Innovation & Competitive Analysis: Introduce new dishes, analyze competing restaurants, and stay updated on international culinary trends.
• Guest Experience: Ensure VIP guests and special dietary needs are accommodated with personalized service
• Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
• Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high-quality ingredient sourcing.
• Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
• Directly manage everyday operational activities, plan and assign work, ensuring you always have the correct staffing numbers
• Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
• Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
• Train colleagues to ensure they comply with the standards we expect.
• Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
• Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
• To hold daily meetings with the culinary colleagues to help, provide support, boost morale, and strengthen credibility
• Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• To convey the significance of the Employee Dining Room product to the team, to facilitate ongoing monitoring, and to take proactive steps to uphold our standards
• Monitor the department’s annual budget and control expenses, focusing on food, other costs, and labor expenses.
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Oversee the culinary processes, plan menus, and design standard recipes to ensure consistent food quality that meets guest expectations and contributes to the hotel's profitability.
• Suggest innovative culinary concepts to elevate and improve the image and reputation of the culinary operation.
• Monitor and analyze the menus and products of competing restaurants, staying current with international culinary trends to maintain a competitive edge.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
• To support the consistent efforts related to Food & Beverage concepts for the hotel, considering factors such as product availability, service cost, and marketing conditions.
• The ability to conduct and provide performance evaluations for all culinary employees, making recommendations for recognition as warranted.
• The ability to collaborate with RBD for special food preparation and presentation functions, including additional costs and staffing requirements.
• Identify market needs and trends related to food for hotel guests and the local market. Monitor and analyze the menus and products of competing restaurants.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.

• In the absence of a Manager, conducts shift briefings to ensure hotel activities and operational requirements are known
• Endeavours to resolve all complaints during shift and logs all complaints in log book for further follow up
• Supervises cash handling and banking procedures
• Prepares daily banking and cash flow reports
• Establishes and instructs staff in cash security procedures
• Deals with irregular payments
• Supervises the maintenance of service equipment
• Monitors standards of guest facilities and services
• Controls stock and monitor security procedures
• Assists with menu and wine list creation
• Supervises functions
• Supervise outlet service
• To be responsible for the daily supervision of the restaurant, concentrating on service procedure and quality of product.
• To ensure that all restaurant mise-en-place is correctly prepared and ready for each service period.
• To maintain a breakage prevention program designed to minimize breakage of operating equipment, and to liaise directly with the Chief Steward and recommend changes to policies or procedures.
• To maintain a close customer contact to ensure satisfaction and recognition of regular guests.
• To assist Manager in the planning, implementation and running of promotional events.
• To comply with any reasonable request made by the Manager or Food and Beverage Director.
• To supervise the service within the restaurant, to ensure that the service standards, quality of product, staff grooming are to the requirements as specified within the Operation Policy of the outlet and the requirements of the Hotel.
• To ensure that the Hostess staff perform all duties as are required, that the front reception area of the restaurant is neat and tidy and that the reservation book is properly maintained.
• To check and review all operating par stocks of condiments and restaurant supplies and operating equipment used within the restaurant. To ensure that there is sufficient stock for each day's trade, requisitioning where required any equipment or supplies that are necessary.
• To assist the restaurant manager with the restaurant guest recognition program.
• To assist the restaurant manager in spot checks of the restaurant, to ensure cleanliness of the operation at all times.
• To assist the restaurant manager in spot checks of the restaurant to ensure that all repairs and maintenance have been carried out, reporting any new areas that need attention. And ensuring follow up within a time frame of 14 days.
• To ensure that all menus are clean, neat and tidy, free from marks and dirt, stains or watermarks. Replacing any menu with a new one as required.
• To ensure that all staff report for work as per the posted roster, and that all leave and sick leave requests are handed to the Restaurant manager.
• To assist during the service periods with actual service to the guest during periods of high business.
• To assist the restaurant manager at all times, ensuring a high level of co-operation at all times.
• Must always check personal hygiene and be well groomed in appearance, as per the grooming standards of the hotel and the department.
• Must always maintain a professional image at all times, be friendly and smiling at all times when in contact with guests and staff alike.
• Ensure prompt and courteous service at all times, and ensure that all guest enquiries are dealt with at all times.
• Must be aware of the importance of beverage sales within the outlet, and sees to it that every effort is made by the waiters and waitress's to sell the maximum number of drinks possible. And to ensure that all beverages sold are as per the quality and presentation standards of the Hotel.
• To ensure that all products and services ordered appear on all guest checks, and that all items are properly accounted for, correct prices charged. And that all monies due are collected from the guest.
• Greet and escort guests to their table during high business periods, to ensure guests are seated quickly and not waiting at the entrance.
• Ensure that all staff are at their assigned stations, and that work assignments have been issued and understood.
• When presenting menus to guests or answering guest questions as to the menu content, the person must be fully aware of all menu items and services that are offered, and be able to explain them accordingly.
• 
  

As Personal Assistant to General Manager you’ll direct all aspects of secretarial work in the hotel, maintain the executive office and all matters relating to executive office and all matters relating to executive administration in a confidential, professional manner. You will also provide efficient and comprehensive secretarial services to Executive staff to meet the needs of customers. Be able to make our guests to feel special, cosmopolitan and In the Know by: Be charming by being approachable, having confidence and showing respect; Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done; Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.

Với vai trò Trợ Lý Tổng Quản Lý, bạn sẽ chịu trách nhiệm điều phối toàn bộ các công việc thư ký của khách sạn, quản lý văn phòng điều hành và tất cả các vấn đề liên quan đến văn phòng điều hành cũng như công tác hành chính cấp cao, đảm bảo được thực hiện một cách bảo mật và chuyên nghiệp. Bạn cũng sẽ cung cấp các dịch vụ thư ký hiệu quả và toàn diện cho đội ngũ Ban Điều hành nhằm đáp ứng tốt nhất nhu cầu của khách hàng: Tạo thiện cảm bằng cách luôn thân thiện, dễ gần, tự tin và thể hiện sự tôn trọng; Luôn tập trung vào hiện tại bằng việc thấu hiểu và chủ động dự đoán nhu cầu của khách, chú ý đến từng chi tiết và có trách nhiệm hoàn thành công việc đến cùng; Tạo dấu ấn đáng nhớ bằng sự am hiểu, khả năng chia sẻ câu chuyện và phong cách riêng, từ đó tạo nên những khoảnh khắc khiến khách cảm thấy được trân trọng và đặc biệt.

Chia ca, phân công công việc cho nhân viên

- Chia ca làm việc, kiểm tra tác phong đồng phục, kỹ năng phục vụ của nhân viên bộ phận ẩm thực , bàn, bar.

- Nhận yêu cầu từ các bộ phận và phân công công việc cho các nhân viên chuyên trách.

- Theo dõi các hoạt động chuẩn bị đầu ca làm việc của nhân viên, đánh giá chất lượng công việc thực hiện.

Điều phối, hỗ trợ phục vụ khách hàng

- Đảm bảo các khâu chuẩn bị đã sẵn sàng trước khi phục vụ khách hàng.

- Giám sát quy trình phục vụ của nhân viên đảm bảo đáp ứng các tiêu chuẩn phục vụ của khách sạn – nhà hàng, khách hàng được hài lòng.

- Linh hoạt điều động nhân viên hỗ trợ làm việc khi đông khách.

- Hỗ trợ quy trình setup và phục vụ khách hàng.

Giải quyết các yêu cầu, sự cố, phàn nàn của khách hàng

- Tiếp nhận các yêu cầu đặc biệt, phản hồi của khách và phối hợp với các bộ phận liên quan giải quyết thỏa đáng để khách hài lòng.

- Chủ động giải quyết các sự cố xảy ra trong quá trình phục vụ, thanh toán theo đúng nghiệp vụ tiêu chuẩn của khách sạn – nhà hàng.

- Tiến hành xử lý các phàn nàn về chất lượng dịch vụ để tránh lặp lại lỗi tương tự và lưu nội dung vào sổ giám sát.

- Tiếp nhận các thông tin góp ý và triển khai thực hiện khi được thông qua để cải thiện chất lượng phục vụ.

Đào tạo, bồi dưỡng nghiệp vụ cho nhân viên

- Trực tiếp đào tạo nghiệp vụ cho nhân viên mới theo tiêu chuẩn của khách sạn – nhà hàng.

- Tổ chức triển khai, giám sát và đảm bảo tính hiệu quả các khóa đào tạo, bồi dưỡng nâng cao nghiệp vụ cho nhân viên trong bộ phận.

Các công việc khác

- Triển khai thực hiện các chương trình marketing, phối hợp với các bộ phận liên quan phục vụ khách hàng.

- Tham gia các khóa đào tạo nâng cao nghiệp vụ do khách sạn – nhà hàng tổ chức hoặc liên kết tổ chức.

- Hướng dẫn nhân viên tuân thủ các quy định về an ninh, phòng cháy chữa cháy.

- Quản lý tài sản, trang thiết bị, công cụ dụng cụ phục vụ quá trình làm việc. (Vệ sinh, bảo quản đúng nơi quy định, định kỳ bảo trì, bảo dưỡng…)

- Đề xuất ghi nhận thành tích làm việc tốt của những nhân viên tích cực.

- Đánh giá, báo cáo kết quả làm việc của nhân sự cho quản lý.

- Thay mặt quản lý điều hành các cuộc họp giao ca.

- Xây dựng mối quan hệ tốt đẹp với các nhân viên làm việc trong bộ phận và tinh thần làm việc nhóm với các bộ phận khác.

- Làm các báo cáo theo quy định hay yêu cầu đột xuất của quản lý.

- Thực hiện các công việc khác khi được cấp trên phân công.

• Tư vấn thuế cho các bộ phận phòng ban
• Soát xét báo cáo thuế định kỳ;
• Lập tờ khai thuế, tổng hợp phê duyệt thuế trình lãnh đạo phê duyệt
• Xử lý các vấn đề liên quan đến thuế ( quyết toán thuế, giải trình , đối chiếu thuế; làm việc trực tiếp với cán bộ thuế…)
• Đào tạo và hướng dẫn các cơ sở, nhân viên mới
• Các công việc khác theo yêu cầu của lãnh đạo bộ phận

• Assist the Chinese Executive Chef: Support the Executive Chef in overseeing kitchen operations to ensure a smooth workflow and high-quality food production.
• Developing and implementing kitchen policies, procedures, and operational strategies.
• Managing kitchen staff, ensuring proper training, scheduling, and performance evaluations..
• Menu Development: Collaborate on designing and updating dim sum menus that incorporate seasonal ingredients and cater to customer preferences.
• Food Quality & Presentation: Ensure all dim sum items meet high standards of taste, texture, and visual appeal.
• Kitchen Operations Management: Supervise daily kitchen activities, including sourcing ingredients, managing inventory, and ensuring hygiene compliance.
• Staff Training & Leadership: Assist in training and mentoring junior kitchen staff in proper dim sum preparation techniques.
• Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
• Innovation & Competitive Analysis: Introduce new dim sum creations while staying informed about industry trends and competitor offerings.
• Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
• Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
• Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high-quality ingredient sourcing.
• Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
• Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
• Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
• Train colleagues to ensure they comply with the standards we expect.
• Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
• Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
• To hold daily meetings with the culinary colleagues to offer assistance, provide support, boost morale, and strengthen credibility
• Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.

• Hỗ trợ bếp chính trong quá trình sơ chế nguyên liệu (rửa rau, gọt vỏ, cắt thái, ướp gia vị, v.v.).
• Chuẩn bị và sắp xếp nguyên liệu, dụng cụ nấu ăn trước và sau khi chế biến.
• Phụ trách các món đơn giản theo hướng dẫn của bếp chính (ví dụ: chiên, luộc, nấu canh...).
• Đảm bảo vệ sinh khu vực bếp, dụng cụ và thiết bị bếp theo quy định.
• Hỗ trợ chia suất ăn, bày biện thức ăn tại khu vực phục vụ.
• Vệ sinh khu vực ăn uống sau khi kết thúc bữa ăn.
• Tuân thủ các quy định về an toàn thực phẩm và vệ sinh lao động.- Đặt thư tiễn lên phòng cho khách

• Lead shift briefings in the absence of the Sous Chef to ensure team alignment on daily restaurant activities and operational priorities
• Communicate professionally and respectfully with both guests and internal colleagues, upholding the restaurant’s high standards of hospitality.
• Supervise and provide direction to junior kitchen team members, including Cooks, Kitchen Attendants, and Stewards, ensuring smooth workflow in your assigned section.
• Foster a collaborative and respectful kitchen environment by supporting culinary team members and encouraging team spirit, mutual trust, and open communication.
• Motivate team members, maintain high morale, and uphold kitchen discipline in accordance with company policies and local labour regulations.
• Report operational challenges, customer feedback, and any relevant concerns to senior chefs promptly and effectively.
• Build and maintain positive working relationships across all kitchen and service departments.
• Attend and actively participate in daily briefings, kitchen meetings, and scheduled training programs to ensure ongoing professional development.
• Prepare all necessary ingredients, tools, and equipment in advance for service to ensure efficiency during peak hours.
• Adhere strictly to The Yulong Maison’s hygiene, grooming, and cleanliness standards, as well as all local health and safety regulations.
• Ensure consistency and quality in all dishes prepared within your section by following standard recipes and presentation guidelines.
• Support the Sous Chef and Head Chef in maintaining culinary excellence and ensuring compliance with all operational policies and minimum standards.
• Monitor food and operational costs by minimizing waste and optimizing kitchen resources.
• Train and develop junior staff in your section, passing on traditional Chinese techniques and modern culinary skills required for their role.
• Be flexible and capable of working in any kitchen section as required by the Sous Chef or Chef de Cuisine.
• Ensure that sanitation and cleanliness standards in your work area meet or exceed health and safety requirements.
• Familiarize yourself with the operations of other kitchen sections to support cross-training and staff flexibility.
• Ensure all kitchen equipment and tools are properly maintained and report any damage or malfunctions promptly.
• Uphold service standards and kitchen methods as outlined in the Departmental Operations Manual.
• Coach and mentor team members to develop their skills and enhance performance within the culinary brigade.
• Ensure complete understanding and compliance with all employee conduct guidelines, hotel rules, and local regulations.
• Promote a safe working environment by following fire, safety, and hazard protocols; actively participate in safety drills and emergency response procedures.
• Perform any additional duties assigned by the Sous Chef, Head Chef, or management to support smooth kitchen operations

• Prepare and cook Chinese BBQ dishes to a high standard, including but not limited to Peking duck, crispy roast pork, char siu, and soy chicken.
• Assist the Head Chef in planning and developing BBQ-focused menus that reflect The Yulong Maison’s culinary vision.
• Oversee meat preparation, including marinating, roasting, and finishing, to ensure optimal flavor, texture, and presentation.
• Maintain high standards of food hygiene, safety, and cleanliness in all kitchen areas.
• Supervise and train junior kitchen staff in BBQ preparation methods to ensure consistency and efficiency.
• Monitor stock levels, place orders for BBQ ingredients and supplies, and minimize waste.
• Ensure all equipment used in BBQ preparation (ovens, hanging racks, skewers, etc.) is properly maintained.
• Collaborate with the culinary team to execute special events, tastings, and seasonal offerings.
• Uphold quality control by performing regular tastings and inspections.
• Assist the Dim Sum Chef: Support the Dim Sum Chef in overseeing kitchen operations, ensuring smooth workflow and high-quality food production
• Dim Sum Preparation: Assist in crafting and executing a variety of dim sum dishes, including steamed, fried, and baked items.
• Menu Development: Collaborate on designing and updating dim sum menus that incorporate seasonal ingredients and cater to customer preferences.
• Food Quality & Presentation: Ensure all dim sum items meet high standards of taste, texture, and visual appeal.
• Kitchen Operations Management: Supervise daily kitchen activities, including sourcing ingredients, managing inventory, and ensuring compliance with hygiene standards.
• Staff Training & Leadership: Assist in training and mentoring junior kitchen staff in proper dim sum preparation techniques.
• Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
• Innovation & Competitive Analysis: Introduce new dim sum creations while staying informed about industry trends and competitor offerings.
• Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
• Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
• Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high-quality ingredient sourcing.
• Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
• Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
• Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
• Train colleagues to ensure they comply with the standards we expect.
• Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
• Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
• To hold daily meetings with the culinary colleagues to help, provide support, boost morale, and strengthen credibility
• Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.

• Prepare and cook a variety of wok-based dishes such as stir-fried noodles, vegetables, rice, and meats in line with The Yulong Maison’s culinary standards.
• Support the Chef De Cuisine in planning, developing, and updating menu items with a focus on wok-style cooking.
• Ensure proper mise and timely execution of all wok station orders during service.
• Train and supervise junior staff in wok technique, station setup, safety, and consistency.
• Maintain high standards of hygiene, cleanliness, and food safety in all kitchen operations.
• Monitor and manage wok station inventory, including ordering and proper storage of ingredients.
• Uphold quality control by tasting dishes, inspecting ingredients, and maintaining consistency in portioning and presentation.
• Kitchen Operations Management: Supervise daily kitchen activities, including sourcing ingredients, managing inventory, and ensuring compliance with hygiene standards.
• Staff Training & Leadership: Assist in training and mentoring junior kitchen staff in proper wok preparation techniques.
• Cost & Budget Control: Monitor food costs, minimize waste, and optimize portion sizes to maintain profitability.
• Innovation & Competitive Analysis: Introduce new dish creations while staying informed about industry trends and competitor offerings
• Guest Experience: Ensure that VIP guests and those with special dietary needs are accommodated with personalized service.
• Safety & Hygiene Compliance: Maintain food safety standards, oversee kitchen cleanliness, and ensure compliance with health regulations.
• Collaboration: Work closely with restaurant management and suppliers to ensure smooth operations and high-quality ingredient sourcing.
• Event Planning: Assist in the menu planning for special events and promotions to enhance the restaurant’s reputation.
• Develop your team and enhance their performance through coaching and feedback, while creating performance and development goals for colleagues.
• Foster an excellent working environment for teams to thrive by linking departments to create a sense of unity.
• Train colleagues to ensure they comply with the standards we expect.
• Promote teamwork and a quality, healthy working environment where everyone feels they have a place to belong.
• Promote teamwork and quality service through daily communication and coordination with other departments
• Assist colleagues in supporting culinary teams, if required, to enhance team spirit, develop credibility, respect, openness, and trust
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.
• To actively engage in the training and development of culinary colleagues based on training plans, comment cards, hygiene reports, and any other identified areas for refinement that would benefit both the team and the guests.
• Conduct performance appraisals for colleagues to review their overall performance, discuss areas for improvement and development, and highlight strengths.
• Maximize motivation and morale while consistently maintaining discipline and documentation related to discipline in accordance with hotel guidelines and local legislation.
• To hold daily meetings with the culinary colleagues to offer assistance, provide support, boost morale, and strengthen credibility
• Collaborates with colleagues from other departments within their areas of responsibility and fosters strong working relationships with them.
• The ability to hire, train, discipline, supervise, and organize all kitchen personnel regularly, as well as to complete and provide performance evaluations for all kitchen employees.
• The ability to assign prices for food items on daily menus that generate net profit for the food cost area and contribute to decisions about printing, layouts, posting, and distribution of menus.
• To ensure all “quality ingredients” are professionally prepared in accordance with recipes, plating guides, and buffet set-ups, with an emphasis on maximizing production time and minimizing waste, to support the Culinary Team in achieving its financial goals and targets, Food Cost.
• Attends meetings and briefings, clearly and concisely disseminating relevant information to related teams in a timely manner.
• Attendance at departmental meetings and Heartbeat feedback meetings
• Be responsible for ensuring the safety and security of our property and participating in any fire and life safety-related hotel activities.
• Always supervise the maintenance and cleanliness of the kitchens and stewarding area and conduct daily and monthly walk-throughs with the respective stewarding and engineering colleagues. Follow up on the reports produced to ensure an immaculate environment.
• Collaborate closely with all outlet managers and chefs de cuisine to plan menus, set prices, and organize promotional events that maximize revenue-generating opportunities in accordance with market demands.
• Meet potential event guests in person for menu planning and discussions.
• Personally oversee and ensure that any requirements of VIP guests and special dietary needs are met.
• Other ad-hoc duties involve unexpected moments when we must come together to complete a task.

Restaurant

• Effectively manage the restaurant by ensuring the following:
• Oversee the Implementation of standards as detailed in the departmental standards and procedures manual
• Adhere to opening and closing procedures
• Adhere to bill paying procedures
• Conduct effective shift briefings, ensuring all staff are aware of VIPs, special occasions, daily specials; emphasis on up-selling certain products; etc
• Personally meet and farewell a minimum of 80% of your customers
• Encourage and motivate staff to provide optimum service during all shifts

Bars

• Carries out effective beverage service by ensuring

Beverages are up-sold and regularly replenished, abiding by responsible alcohol service regulations
Guests are informed about wine, advising the types and styles of wine, taking wine orders and serving wine
Promotion and sales of cocktails to guests
Quality in making and presenting cocktails
Coffee and tea is served hot and in accordance with standards

• Cellar operations are carried out including:

Correct use of refrigeration system
Effective operation of the post-mix syrups bulk dispense system
Operating the beer reticulation system
Adhering to stock control procedures
Requisition of bar items according to bar stocks
Train bar attendant, wait help and bus help in basic beverage knowledge and beverage service
Complete spillage report and submit to Food and Beverage manager at the conclusion of each shift
Assist the Food and Beverage Director to source and review outlet musicians
Assist to promote the musicians
Design promotional material aimed at increasing revenue, covers and profit for the Bar with the approval of the Food and Beverage Director

• Prepares for service by ensuring the department’s:

Grooming is impeccable and in accordance with ICHG personal presentation standards
Equipment is clean
Equipment is sorted and stored
Glassware is polished
Requirements for special occasions are ready
Music is on
Lighting is on
Outlet is ready for service and guest comfort

• Carries out effective service by ensuring all staff are aware of their role in:

Greeting and seating guests
Explaining and up-selling daily beverage specials
Processing food orders accurately
Using trays and tray jacks effectively
Quickly taking food and beverage orders
Ensuring payment methods are handled accurately
Ensuring working areas are cleaned and re-set quickly
Ensuring the bar is clean
Regularly cleaning ashtrays
Conversing with Guests in relation to the food and beverage products

• Patron care standards are adhered to by ensuring:

Guests are advised on alcoholic beverages
The strengths of alcohol is advised and guests are advised as to their effect
Compliance with legal provisions of local liquor codes
Level of intoxication of guests is assessed and appropriate action taken
Guests are advised on the hotel’s policy of smoking

• Food and Beverage service of high standard and in accordance with departmental standards and procedures is delivered
• Recommendations and guest comments to Chef and Food and Beverage Director to reflect current customer profile are shared
• Development and implementation of Promotions Calendar for F&B products in restaurant
• Special event concepts are managed
• Market changes are anticipated and review operations when necessary
• Competitor analysis is conducted
• Positive publicity opportunities are created
• Customer database is managed and utilized effectively
• Property facilities are upsold
• The active pursuit of cost saving measures
• Recycling wherever possible
• Liaison occurs with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Wage and beverage costs are managed
• Forecasting is managed
• Stock control is managed
• Analysis of statistics and change your operations to reflect customer preferences
• Your own shift hours are mixed to ensure you know what is happening in your department at all times (ie nights, days, week-ends and during the week, break, lunch and evening shifts)
• Guest complaints are handled professionally.

Mô Tả Công Việc:

• Tìm kiếm, kết nối và tư vấn cho khách hàng có nhu cầu sở hữu bất động sản từ các chủ đầu tư uy tín như Vingroup, Sun Group, Masterise, MIK, Sunshine, Tecco, Bcons, Nam Long...

• Phân phối đa dạng sản phẩm từ căn hộ, biệt thự, liền kề đến BĐS nghỉ dưỡng, mang đến giải pháp an cư và đầu tư tối ưu cho khách hàng

• Tư vấn chuyên sâu về pháp lý, quy hoạch, phong thủy, giúp khách hàng lựa chọn sản phẩm an toàn và sinh lời.

• Xây dựng, duy trì và phát triển mạng lưới khách hàng, chăm sóc khách hàng tiềm năng.

• Phối hợp với các bộ phận liên quan trong công tác Marketing, pháp lý, và báo cáo kết quả kinh doanh định kỳ cho Trưởng nhóm.

​QUYỀN LỢI:

• Lương cứng từ 6 – 15 triệu đồng/tháng, ngay cả khi chưa phát sinh doanh thu.

• Hoa hồng đại lý độc quyền hoặc F1 cao bậc nhất thị trường, từ 1 – 4%, có thể lên tới 300 triệu đồng/giao dịch, thanh toán ngay sau khi hoàn tất.

• Thu nhập trung bình 50 – 100 triệu đồng/tháng, không giới hạn nếu bạn đủ đam mê và nỗ lực.

• Hỗ trợ lên đến 100% quảng cáo, giúp bạn dễ dàng tiếp cận khách hàng tiềm năng mỗi ngày.

• Tiếp cận giỏ hàng bất động sản lớn nhất Việt Nam với hàng trăm dự án phong phú từ Bắc vào Nam – đa dạng phân khúc từ giá rẻ đến cao cấp.

• Được sắp xếp thời gian làm việc chủ động với khách hàng

• Hỗ trợ dấu thực tập cho sinh viên năm cuối

• Đào tạo chuyên sâu từ A-Z về BĐS và Xây dựng thương hiệu cá nhân – chỉ sau 1 tháng đã có thể tự tin bán hàng chuyên nghiệp, kể cả khi bạn là “tay ngang”.

• Phúc lợi đầy đủ theo quy định pháp luật: BHXH, BHYT, BHTN, thưởng lễ – Tết – doanh số hấp dẫn (lên tới 7 tháng lương).

• Khám sức khỏe định kỳ, du lịch 1–2 lần/năm, nghỉ phép linh hoạt và chính sách thưởng rõ ràng dựa trên hiệu quả làm việc.

1. Lead and manage the product development process from design handover to production readiness, ensuring all key milestones and deadlines are met.

2. Work closely with the adidas (Creation Center and Liaison Office) to align on seasonal direction, style expectations, and innovation requirements.

3. Manage and coach a team of merchandisers to ensure optimal performance, timely communication, and proactive problem-solving.

4. Ensure on-time sample development, buy-ready approvals, and lab dip submissions in line with brand calendar timelines.

5. Collaborate with internal teams including technical development, fabric sourcing, quality, and production to ensure product feasibility and cost optimization.

6. Provide proactive solutions and suggestions for product engineering, cost savings, and lead-time reduction.

7. Support capacity planning and seasonal workload allocation in collaboration with production and planning teams.

8. Drive continuous improvement initiatives in the development process to enhance efficiency and customer satisfaction.

• Tìm kiếm và phát triển danh mục khách hàng có nhu cầu sử dụng sản phẩm hoặc các loại hình dịch vụ của ngân hàng
• Phối hợp với các bộ phận liên quan hỗ trợ khách hàng sau giải ngân; kiểm soát sau vay và xử lý nợ
• Thẩm định khách hàng có nhu cầu vay vốn để đảm bảo quyền lợi cho ngân hàng. Thẩm định dựa trên các tiêu chuẩn như uy tín, khả năng tài chính, tình hình kinh doanh, khả năng trả nợ gốc và lãi vay, tài sản đảm bảo nợ vay,....
• Kiểm tra sử dụng vốn vay theo quy định của ngân hàng và theo dõi việc trả nợ gốc cùng lãi vay theo hợp đồng của khách hàng.
• Thường xuyên gặp mặt khách hàng để tư vấn, chăm sóc và giới thiệu các sản phẩm của ngânhàng theo yêu cầu.

• Lập kế hoạch bán hàng và triển khai thực hiện.
• Xây dựng, phát triển và quản lý đội ngũ bán hàng; thiết kế, thực hiện các chương trình bán hàng nhằm đạt được mục tiêu tăng trưởng và doanh thu.
• Nắm bắt nhu cầu thị trường, mở rộng và phát triển thị trường mới.
• Quảng bá thương hiệu công ty và sản phẩm qua các kênh truyền thông, fanpage, mạng xã hội…
• Thiết lập và duy trì mối quan hệ bền vững với khách hàng.
• Phối hợp giữa khách hàng và đội tư vấn triển khai giải pháp, hỗ trợ quá trình bàn giao giải pháp.
• Hỗ trợ xử lý các tài liệu liên quan đến giải pháp bán hàng, báo giá, hợp đồng.
• Đảm bảo hoàn thành các chỉ tiêu kinh doanh theo yêu cầu của công ty.

• Tiếp nhận, kiểm tra tính hợp lệ của hóa đơn, chứng từ thanh toán.
• Theo dõi và đối chiếu công nợ với nhà cung cấp; lập báo cáo công nợ định kỳ.
• Thực hiện các nghiệp vụ thanh toán: tiền mặt, chuyển khoản, thanh toán nhà cung cấp.
• Quản lý và lưu trữ chứng từ thanh toán khoa học, đầy đủ, đúng quy định.
• Phối hợp với các bộ phận liên quan để xử lý các vấn đề phát sinh liên quan đến thanh toán.
• Hỗ trợ cung cấp số liệu cho kiểm toán, báo cáo tài chính, báo cáo thuế khi được yêu cầu.

ARI SPA – CHUYÊN KHÁCH HÀN QUỐC TUYỂN DỤNG PHÓ QUẢN LÝ

📌 Số lượng: 02 (Nữ)
⏰ Thời gian làm việc: 9 giờ/ngày (xoay ca)
📍 Địa chỉ làm việc: Lô A8 Phạm Văn Đồng, An Hải Bắc, Sơn Trà, Đà Nẵng

Yêu cầu:
– Nhanh nhẹn và có trách nhiệm công việc.
– Biết sử dụng tin học văn phòng.
– Có kinh nghiệm quản lý nhân sự, kỹ năng giao tiếp và xử lý tình huống tốt.

Quyền lợi:
– Lương cơ bản: 7.000.000đ
– Phụ cấp cơm: 500.000đ
– Nghỉ 3 ngày/tháng
– Xét tăng lương sau 6 tháng
– Thưởng doanh thu
– Hưởng đầy đủ chế độ bảo hiểm + lương tháng 13

Thông tin liên hệ:
📞 0384711393 (Zalo)
📩 Email nhận CV: [email protected]

Ngành nghề: Du lịch/Nhà hàng/Khách sạn, Làm đẹp/Thể lực/Spa, Ngoại ngữ, Quản lý điều hành

• Đại diện Công ty BHNT Manulife Vietnam làm việc với đối tác Ngân hàng VietinBank
• Độc quyền tư vấn nguồn khách hàng do Ngân hàng VietinBank giới thiệu
• Tư vấn về kế hoạch tài chính, giải pháp và các chương trình bảo hiểm Manulife
• Thu thập thông tin & hồ sơ khách hàng để tạo hợp đồng, chăm sóc khách hàng cũ, nhắc khách đóng phí tái tục, hỗ trợ khách trong quá trình nhận quyền lợi bảo hiểm
• Xây dựng và duy trì mối quan hệ, hỗ trợ cán bộ nhân viên Ngân hàng, phối hợp tổ chức các sự kiện thúc đẩy doanh số bảo hiểm tại đơn vị
• Địa điểm: Bố trí công việc tại các chi nhánh hoặc phòng giao dịch phù hợp với nơi ở của ứng viên.
• Mỗi ứng viên có thể phụ trách 1 đến 2 CN + 3 đến 4 Phòng Giao Dịch theo năng lực
• Thời gian: 8AM – 5PM, Thứ 2 – Thứ 6

Khu vực đang tuyển: Toàn huyện, TP Quảng Ninh; Vĩnh Phúc - Bình Xuyên - Hương Canh; Bắc Ninh - Từ Sơn, TP Bắc Ninh

QUYỀN LỢI:

- Được làm việc với đối tác Ngân hàng VietinBank - Top 4 Ngân hàng TMCP lớn nhất Việt Nam với mạng lưới hoạt động trên 150 chi nhánh, 1.000 phòng giao dịch toàn quốc.

- Thu nhập bao gồm:

o Lương hỗ trợ tháng: 6.000.000 - 8.000.000 - 12.000.000 VNĐ

- Lương hỗ trợ chưa bao gồm hoa hồng thưởng tháng, quý, thâm niên, du lịch nước ngoài và bảo hiểm sức khỏe Bảo Việt.

o Thưởng hoa hồng hấp dẫn: các khoản thưởng tháng, thưởng quý + thưởng thâm niên công tác + thưởng hoa hồng năm 2 + thưởng nóng các chương trình thi đua

- Bảo hiểm sức khỏe sau 2 tháng thử việc : Bảo hiểm sức khỏe khám nội/ngoại trú, thai sản, khám răng

- Trợ cấp thai sản 2 tháng lương

- Cơ hội được thăng tiến lên các vị trí chuyên viên tư vấn cấp cao (IS – PIS) và các vị trí quản lí (SM - RSM - RH), xét thăng tiến 6 tháng/lần dựa trên kết quả công việc

- Được tham gia các khóa đào tạo, huấn luyện chuyên sâu về sản phẩm bảo hiểm, nghiệp vụ tư vấn, kỹ năng mềm nâng cao.

- Cơ hội đi du lịch, hội nghị trong và ngoài nước khi đạt doanh số (Anh, Pháp, Mỹ, Nhật, Singapore, Dubai, Úc, ...)

- Được hưởng các chương trình ưu tiên dành cho Tư vấn viên xuất sắc