Việc làm cho sinh viên Đại học Cần Thơ

2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Sheraton standards and procedures.

3. Responsible for the day to day management of staff working in the Department.

4. Align management style, working practices and conduct with Sheraton’s Vision, Corporate Values and policies. To comply with Sheraton’s Code of Conduct at all times.

5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

7. Complete daily Stores Requisitions and market lists.

8. Liaise with other Chefs to streamline operations.

9. Supervise & plan daily food preparation and service requirement using production lists.

10. Liaise with outlet Managers re: business levels, VIP’s, special requirements.

11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

12. Attend Executive Chef Meetings and represent the Department at other meetings as required.

13. Coordinate service between F.O.H and B.O.H.

14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

15. Provide training in food skills and knowledge to F.O.H staff.

16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

17. Supervise the job tasks and quality of Kitchen Stewards work.

18. Completely understand, implement and ensure adherence to Award provisions, and Sheraton policies.

19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

20. Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

21. Assist the Chef in the performance of his/her role.

22. Undertake any additional duties related to the hotel as requested by Executive Chef or Hotel Management.

23. Follow food safety program and to achieve the best score that’s set as the goal.

• Oversee daily cleaning routines across public areas such as lobbies, restrooms, restaurants, spa, gym, and outdoor zones.
• Delegate tasks and supervise Public Area Attendants to ensure all spaces meet brand expectations.
• Conduct regular inspections of public zones, back-of-house areas, and event spaces to maintain a spotless environment.
• Respond to guest requests, feedback, and complaints with professionalism and courtesy.
• Report maintenance issues and ensure proper handling of cleaning equipment and tools.
• Train and motivate staff on cleaning methods, chemical handling, and safety protocols.
• Ensure strict adherence to hygiene, health, and safety standards.
• Demonstrate leadership and promote Hyatt’s culture and values through daily actions and teamwork.

- Giới thiệu với khách những món ăn/ đồ uống có trong thực đơn.

- Kiểm tra các món ăn/ thức uống trước khi phục vụ.

- Chi tiết công việc sẽ trao đổi trực tiếp trong phỏng vấn

Làm việc theo ca dưới sự phân công của Tổ Trưởng Bếp/ Bếp Phó/ Bếp Trưởng

Kiểm tra nguyên liệu, thực phẩm tồn từ ca làm việc trước để có hướng xử lý phù hợp, hạn chế tối đa tình trạng lãng phí nguyên liệu; đồng thời lên kế hoạch order hàng hóa

Quản lý khu vực bếp được phân công

Thực hiện các công việc khác theo sự phân công của cấp trên

Trao đổi khi phỏng vấn 

Dọn rác, lau rửa các loại chén dĩa, ly tách và các dung cụ nhà bếp.

Lau dọn, vệ sinh sàn nhà và các khu vực bếp.

Chi tiết công việc sẽ được trao đổi trực tiếp trong phỏng vấn.

• The Role
• To assist the Executive Chef and Executive Sous Chef in overseeing the kitchen and stewarding operations of the Hotel
• To interact with Food & Beverage, Sales & Marketing to ensure guests receive high levels of service
• To be entrepreneurial and to think beyond the boundaries is expected and not requested
• To provide service that is sincere, warm and enthusiastic, ensuring guests’ satisfaction
• To take the time to get to know the guest, and to be committed to service excellence

• Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.

2. The ability to make requisitions of all items needed for the next day.

3. The ability to prioritise, plan and organise your and your teams daily tasks in order to ensure on time delivery as required.

4. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.

5. Conduct interviews for candidates in the department in conjunction with Human Resources and prepare job descriptions.

6. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

7. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.

8. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.

9. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.

10. Co Ordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.

11. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.

12. Ensure all menus are accurately costed, have standard recipes and presentation photos

13. All new menu items to include service staff education and tasting.

14. Full compliance with local municipality HACCAP standards and certification.

15. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities.

• Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards.

2. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

3. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

4. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.

5. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.

6. To lead daily departmental briefings and monthly employee meetings.

7. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.

8. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.

9. Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.

10. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.

11. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.

12. To ensure a consistently high standard of grooming is followed and by self and team.

13. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.

14. Have full knowledge of all products and services provided by the property and in the local area.

15. Actively participate in guest events when requested.

16. Ensure daily shift handovers are conducted in a professional and constructive manner.

17. Regularly spot check duty shift checklists to ensure tasks are completed.

18. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.

19. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.

20. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.

21. The ability to maintain a cooperative working relationship with fellow employees.

22. The ability to perform other tasks or projects as assigned by hotel management and staff.

23. The ability to accommodate all food servers requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests.

24. The ability to handle and rotate food according to established procedures.

25. The ability to maintain the work area and equipment in a safe and sanitary manner.

26. The ability to maintain a positive attitude and a professional disposition.

27. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.

28. The ability to be able to be flexible to the business demands and working hours.

29. The ability to turn off all equipment ensuring no safety hazard has been left behind.

30. The ability to be able to work in another area when needed and take part in cross training when directed.

31. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.

• Administration:

1. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.

2. To plan the weekly rota in accordance with the business demands.

3. To ensure kitchen productivity and proactively manage the kitchens working hours.

4. To assist the Executive Chef and Executive Sous Chef in overseeing the implementation of training plan for the department.

5. Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.

6. Keep up to date and accurate HACCAP records and documentation ensuring all chefs are adequately trained and practising best HACCP procedures.

7. Implement checks and controls for each and every food delivery for quality and proper storage.

8. Ensure all purchases are in line with the Hotels purchasing policy.

9. To plan, cost and create standardised recipes taking into account seasonal produce and innovative menu engineering.

10. The ability to verify that all scheduled staff are present and signed-in.

11. The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.

12. The ability to communicate with the Executive Chef, Executive Sous Chef on the performance of all employees and of the work performed.

13. To be able to adequately manage the entire kitchen department operation in the absence of the Executive Chef and Executive Sous Chef.

14. Be aware of accident prevention and help enforce safe work habits – Zero accident is our goal.

15. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.

16. To be able to correctly investigate and follow the correct procedure when dealing with food poisoning allegations.

17. Any violation of the above mentioned rules will be subject to disciplinary action.

• The Role

To provide luxury butler services throughout the guest stay. Ensuring the guest experiences a professional and personal butler service from pre-arrival to after departing from the resort. All preferences and requests are attended to in a courteous and efficient manner as per hotel standards.

Key Deliverables and Responsibilities

• Planning and Organising:

1. Responsible for assigned floors, anticipating guest preference and needs throughout the guest stay.

2. Ensure all data and preferences of the guest is retrieved prior to arrival, when required contact guest’s assistant or other to collect further information.

3. Ensure the room is prepared and ready as per guest preference prior to arrival.

4. Greet the guest at the lobby, extending a warm and personalized welcome and escort the guest directly to the suite.

5. Carry out in room check in.

6. Attend to guest luggage and belongings as per guest preference in un packing storage and other.

7. Handle and prepare guest dry cleaning or laundry as per guest requests.

8. Ensure all guest preferences and requests are noted and communicated to the rest of the butler team ensuring all butlers are able to carry out personalized service to the guest throughout the stay.

9. Anticipate guest needs throughout the day.

10. Prepare guest agenda or schedule including reservations, activities and other and communicate to other departments accordingly.

11. Communicate any special needs, food requests or disabilities to the respective departments.

12. Attend daily briefing carried out by the Front Office Manager/Rooms Division Manager/Front Office Manager.

13. Communicate and follow up on all guest requests in and out of the resort in an efficient and timely manner.

14. Attend to duty on time in the correct uniform well groomed.

15. Carry out proper hand over to other shifts handling the guest ensuring the guest preferences are followed through at all times.

16. Ensure all required tools are prepared and ready at the beginning of each shift.

17. Ensure all F&B and amenity preferences are served and refreshed daily.

18. Attend trainings when requested.

19. Follow up daily on guest restaurant preferences and communicate any changes to the F&B department.

20. Attend to all departure services required, transportation schedule, flight confirmation, next destination assistance.

21. Attend to guest belongings and luggage as per guest preferred packing instructions.

22. Ensure guest preferred newspapers and magazines are prepared timely on a daily basis.

23. Have full knowledge of all resort services, hours, and locations around the hotel.

24. Have full knowledge of all concierge services available in the local area, including distances, times, and locations.

25. Have thorough knowledge of the resort PMS system being able to carry out in room check in and check out of guests.

• Operations:

1. Opens the main door of the hotel and ensures that all guests are greeted on arrival & departure of the hotel and escorting each individual to the right direction.

2. Ensure the prompt and efficient handling off all guest luggage on arrival, during stay, departure and the luggage store, as well as ensure safety and security of guest luggage.

3. Assure that every luggage is covered with a baggage claim tag.

4. Resolve guests complaints/ requests and liaise with the department concerned to ensure immediately follow up.

5. Handle issuance of guest room key cards and ensure effective control for guest security.

6. Be aware of the hotel accident Prevention Policies.

7. Responsible for the efficient, clean, safe and hygienic maintenance of the Concierge Desk area.

8. Check Hotel situation, occupancy, functions, groups, VIPs.

9. Provide friendly sand courteous Butler service to guest and respond promptly to all requests and inquiries at all time.

10. At the end of the shift or the day, he has to communicate all information that the next shift has to know for a well running of the operations.

11. Co-ordination and information with the Concierge, Front Office and other departments.

12. To effectively handle all guest requests.

13. He/she is familiar with all related company documentation and especially with the relevant Operational Standards

14. Manual for his/her field of responsibility.

• Deliver outstanding service to guests and provide support to colleagues across departments, fostering positive interactions and strong working relationships.
• Collaborate closely with team members in a flexible and cooperative manner, contributing to the overall success of the hotel and ensuring guest satisfaction.
• Prepare pastry ingredients by washing, peeling, cutting, and processing fruits and other necessary components.
• Handle and process baking essentials such as dairy, chocolate, and other pastry-specific items with care and precision.
• Mix, stir, strain, and prepare pastry creams, sauces, and fillings according to recipes and standards.
• Accurately weigh and measure designated ingredients to maintain consistency and quality.
• Store raw materials and finished products in appropriate areas to ensure freshness and compliance with hygiene standards.
• Maintain the cleanliness of the pastry workstation, equipment, and utensils at all times.
• Segregate and dispose of waste responsibly, following hotel guidelines.
• Assist in distributing supplies, tools, and portable equipment required for pastry operations.
• Support quality control processes and contribute to the setup of dessert buffets and pastry presentations.
• Work under the guidance of the Chef de Partie and Sous Chef to ensure all pastry standards align with company and hotel policies, procedures, and minimum requirements.
• Strictly adhere to fire, hygiene, health, and safety regulations as outlined in the Associate Handbook and hotel policies.
• Attend training sessions and departmental meetings as scheduled.
• Perform any other reasonable duties and responsibilities assigned by the culinary leadership team.

POSITION SUMMARY

Loyalty Officer is responsible for recognition and engagement of our most valuable Elite members through delivery of the highest quality member stay experience. He/she is involved in all aspects of Elite members’ journey: from pre-arrival and arrival experience all the way to the follow up via post-stay feedback received through GXP and CEC. He/she partners with other members of the Loyalty department team to make certain that there is an effective communication and delivery of Elite benefits program to all members.

Follow all company policies and procedures, ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

Process all guest check-ins by confirming reservations, assigning room, and issuing and activating room key. Process all payment types such as room charges, cash, checks, debit, or credit. Process all check-outs including resolving any late and disputed charges. Answer, record, and process all guest calls, messages, requests, questions, or concerns. Coordinate with Housekeeping to track readiness of rooms for check-in. Communicate parking procedures to guests/visitors and dispatch bell staff or valet staff as needed. Supply guests with directions and information regarding property and local areas of interest. Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy. Complete designated cashier and closing reports in the computer system. Cash guests' personal checks and traveler's checks. Count bank at the beginning and end of shift. Balance and drop receipts according to Accounting specifications.

Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Comply with quality assurance expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

• The Role

The management of engineering and facilities services and processes that support the core business of the hotel. Generally focusing on using best business practice to improve efficiency by reducing operating costs whilst increasing productivity. To maintain Mövenpick standards of quality and service and facilities in all departments over which he/she has responsibility and authority. He/she is responsible for the overall smooth, efficient and economical running of the entire Engineering department. Assisting the management in planning for investments, project and replacement budget on a yearly basis.

Must be thoroughly familiar with all Mövenpick corporate and local Operational Standards and ensure they are followed. He/she must accomplish responsibilities and goals as outlined below:

• Organization of engineering administration
• Facilities Management
• Preventive Maintenance & Repair
• Co-ordination with corp. Engineering MHR
• Handling and management and sufficient storing of spare parts.
• Safety & Fire

Key Deliverables and Responsibilities

Planning & Organizing:

1. Coordinating purchasing for the Engineering departments with the finance team as per the hotel procedures

2. Manage sufficient par level stock of spare parts and ensures all incoming and outgoing items are registered.

3. Implements all necessary work procedures for preventive maintenance, initiate respective scheduled procedures and monitors carrying out of work as well as recording the results within appropriate filing system

4. Prioritizes department workload and efficiently repairs breakdowns.

5. Plan and execute the annual Preventative Maintenance program for the hotel.

6. Plan training programs in the Engineering division in conjunction with the Director of HR & the L & D Manager.

7. Initiates Fire Fighting Training in co-ordination with the Director of Security on a regular basis for all employees

8. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve owner/guest satisfaction level as well as employee productivity and satisfaction.

9. To be familiar with all related company documentation, especially with the relevant Operational Standards Manual for Engineering.

Operations:

1. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.

2. To oversee all technical installations on hotel plant, Sewage system, Fresh water, Emergency Generator, Air Condition System, Technical building Services, Kitchen equipment, Cooling systems, Swimming pools, hotel lightening, in-house Music & TV system and Paging system.

3. To ensure a consistently high standard of grooming is followed and by self and team

4. Have full knowledge of all products and services provided by the property and in the local area

5. Provides solutions for emergency situations and problems of a larger nature.

6. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate colleague training activities

7. Plan and execute regular technical skills training for the team

8. Takes the responsibility for all work executed, by employees or external contractors on the building, plants or technical installations to ensure the quality of craftsmanship of all work carried out by team and contractors meets the Mövenpick standards.

9. Fully investigates any internal disputes or guest complaints.

10. Plan and allocate duties for all Engineering Staff in line with the operational requirements

11. Supervise the completion departmental works to ensure they are completed according to MH&R standards.

12. To lead daily Engineering briefings and monthly employee meetings

13. Manage any necessary modifications and improvements of the plant room equipment.

14. To carry out any other reasonable duties and responsibilities as assigned.

Administration:

1. To be fully proficient with DynaWin system to maximise its use to streamline and up-to-date information

2. Approve invoices for payment when the execution of the work is done as initially agreed

3. Design and implement a monthly report of works carried out, machines maintained, special events, DynaWin report, consumption of energy and water, to be presented to the General Manager.

4. Monitors all maintenance contracts and consults the General Manager as needed.

5. Is aware of all agreements/laws with local authorities, insurance companies, external firms, contractors and suppliers, to control their work and invoices.

• Set up and operate audio and lighting systems for events, including installation of equipment such as microphones, speakers, video screens, projectors, recording devices, cables and connectors, soundboards, audio mixers, and lighting systems.
• Inspect, monitor, adjust, and repair AV systems to ensure proper layout and functionality. This includes immediate troubleshooting of sound and lighting issues and proper cleaning and maintenance of AV equipment.
• Evaluate sound and lighting levels to ensure optimal performance tailored to the specific event and venue environment.

• Prepares and forwards to the General Manager and the Director of Finance for review and signature of all City Ledger adjustments that need to be made before either inputting them through the Sales Ledger, or before they are posted by the Front Office Cashier.
• Provides a summary of the aging report required by the Accounting and Finance division to prepare monthly reports.
• Provides Sales and Marketing employees and Heads of Department with information necessary for them to manage their customers.
• Reports unfavorable information that may affect a customer’s credit standing so as to allow timely action.
• Ensures that all transfers to City Ledger through Night and Income Auditors do agree with the control account.
• Ensures that room rate charges to travel agents are in accordance with the contract.
• Verifies and notifies management if daily in-house guest’s balances exceed the house limit for appropriate follow up with the guests.
• Verifies room rates charged to contract and established hotel rates in the system.
• Maintains a complete alphabetical credit file for each account containing all documentation related to the credit research.
• Applies Receivable's payments to proper invoices.
• Ensures city ledger transfers are completed prior month end closing.
• Ensures that group billings are completed as per contract.
• Ensures the accuracy of all charges and credits posted to the individual accounts.
• Ensures unapplied credit balances are reconciled and that minimal variances in payments are cleared at the time of receipt.
• Maintains ongoing detailed documentation of all collection efforts by account for future analysis of a customer’s credit worthiness and to serve as support in the event of a bad debt write-off.
• Maintains separate updated alphabetical listings of approved credit account holders and non-approved applications, and to circulate these listings to concerned departments.
• Processes invoices/folios promptly and to render interim and monthly statements and follow up letters on a timely basis.
• Provides supporting documents when sending A/R statements.
• Understand and complies with the credit policy and procedures.
• 
  

+ Vệ sinh trò chơi/mô hình, máy games, thiết bị/công cụ vui chơi trước và trong quá trình phục vụ khách

+ Thực hiện vận hành an toàn các trò chơi/mô hình, khu vực trong phạm vi được phân công theo đúng quy trình/hướng dẫn

+ Phục vụ, hướng dẫn tận tình khách tham gia các trò chơi/mô hình, khu vực trong phạm vi phụ trách đem lại sự hài lòng cho khách hàng

+ Duy trì đầy đủ, đạt thẩm mỹ hệ thống bảng nội quy trò chơi, biển chức năng, cảnh báo, chỉ dẫn, bảng biển thông tin tại khu vực trò chơi/thiết bị phục vụ khách

+ Thực hiện đặt thông báo bảo dưỡng, di chuyển khách và báo ngay CBQL để khắc phục kịp thời khi phát hiện trò chơi/thiết bị bị lỗi hoạt động