Tổng hợp việc làm cho sinh viên Đại học Kiến trúc Đà Nẵng theo ngành nghề. Nơi sinh viên tìm việc phù hợp và định hướng nghề nghiệp.
- Hỗ trợ nhà hàng chào đón, phục vụ khách, setup vệ sinh khu vực làm việc
- Tham dự training lý thuyết và thực hành taij bộ phận
MEDIA RELATIONS
CONTENT
PROMOTIONS
- Assistance to Executive chef
- Must have good knowledge of different culinary styles
- Control all kitchen operation needs
Ensure that all products are in accordance to the Brand Standards.
- Ensure that food costs are kept in line and that Business Plan objectives are achieved.
- Ensure professional people’s management
Administration
- Conducts and attends regular communications meetings and ensures that departmental briefings and meetings are effective and coordinated as necessary
- Ensures the smooth operations of the Kitchen Departments.
Customer Service
- Ensures that all kitchen employees deliver and provide exceptional guest service at all times.
- Spends time observing employees to guests / employee to employees’ interactions. Ensuring these are always appropriate and coach employees when necessary.
- Handles all guest and internal customer complaints and inquiries in a timely, courteous and efficient manner. Following through to make sure problems are resolved satisfactorily.
- Ensures positive guest and colleague interactions, maintaining professional and positive working relationships.
Financial
- Maximizes employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
- Ensures the lowest possible cost structures whist also delivering the best quality to the guests.
- Assists in the inventory management and ongoing maintenance of outlet operating equipment and other assets.
- Assists with the input and oversight of product QUALIFICATIONs, recipes and other data as required, supporting the smooth operation of Materials Management and Cost Audit functions
Marketing
- Constantly evaluates local, national and international market trends, vendors and other hotel/restaurant operations to make sure that the outlets own operations remain competitive and cutting edge.
- Continuously explores ways to support outlets in creating products that help to maximize revenues and profits.
Operational
- Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.
- Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- Work closely with other management personnel in a supportive and flexible manner, focusing on the overall success of the outlet and the satisfaction of hotel guests.
- Ensures that all employees work in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
- Ensures that all employees are up-to-date with the availability of seasonal and new products on the market.
- Tastes and monitors products served throughout the operation, providing feedback where appropriate.
- Works with the Materials Manager in the procurement of the best product for the best price.
- Works closely with the housekeeping Manager to ensure that hygiene standards are maintained. Supervises employees to make sure that operating equipment is cared for and properly used to maximise its useful life, and to minimise breakage and personal injury
Personnel
- Assists in the recruitment and selection of all kitchen employees.
- Oversees the punctuality and appearance of all kitchen employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene.
- Develops the skills and effectiveness of employees through the appropriate training, coaching and/or mentoring.
- Supporting employees in their professional development goals.
- Plans and implements effective training programmes with the Training Manager.
- Encourages employees to be creative and innovative, challenging and recognising them for their contribution to the success of the operation.
- Monitor weekly kitchen work rosters, making sure that they reflect business needs and other key performance indicators.
- Ensures that employees have a complete understanding of and adhere to employee rules and regulations.
SCOPE OF WORKS
- Prepares and serves foods in accordance with the standards established by the Executive Chef.
- Leads by example and manages the performance of his staff.
DUTIES AND RESPONSIBILITIES
General:
- To adhere to all fire and safety regulations
- To maintain company standards in hygiene and physical appearance
- Represent the restaurant in a positive manner on and off duty
- Adhered to all regulations and procedures as laid down by the company
- To attend training, meetings and briefings as required
- Communicate by following the proper Channel of reporting/ proper manner
- To liaise with other departments on related issues
- To complete all given tasks in a timely manner to adhere to operational hours as needed
- To contribute to the total guest satisfaction of the hotel
Specific
- Contribute to the Guest’s Total Satisfaction and food revenue achievement of the restaurant.
- Responsible for the workstations in the kitchen.
- In charge of the maintenance of all equipments and materials in his work area.
- Control the quality and amount of his or her production.
- Control the hygiene in his work areas, equipment and materials.
- Check the consumption of the ordered goods.
- Control the cost of his production.
- Maintain the food cost mentioned by the Executive Chef.
- Develop positive attitude on his/her workstation as job skills, knowledge and creativity of the staff.
- Provide them the basis of working knowledge in a kitchen in order to increase their qualification and culinary knowledge.
- Respect the needs and individuality of the staff
- Control the daily operation of the workstation.
- Work and communicate closely with the Head and Sous Chef.
- Set an example and ensure that staff adheres to the grooming standards and behavior as well as hygiene standards.
- Must be in line with pre-assigned menu budgeting guidelines and expectations given by the Executive Chef
- Performance Standards: Based on an annual evaluation by the Head Chef and Sous Chef
- Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned.
- Prepares and cook foods in accordance with the standards established by the Executive Chef.
- Contribute to the Guest’s Total Satisfaction and food revenue achievement of the restaurant.
- Responsible for the workstations in the kitchen.
- In charge of the maintenance of all equipments and materials in his work area.
- Control the quality and amount of his or her production.
- Control the hygiene in his work areas, equipment and materials.
- Check the consumption of the ordered goods.
- Control the cost of his production
- Maintain the food cost mentioned by the Executive Chef.
- Develop positive attitude on his/her workstation as job skills, knowledge and creativity
- Work and communicate closely with the Head, Sous Chef and Chef de party.
- Performance Standards: Based on an annual evaluation by the Executive Chef
- Basis for evaluation will consider the ability to perform the job functions and handle special projects as assigned
- Thiết kế hệ thống cấp thoát nước cho các công trình, dự án của Tập đoàn
- Am hiểu các tiêu chuẩn về lĩnh vực thiết kế
- Phối hợp với các đồng nghiệp đưa ra phương án tối ưu cho các công trình;
- Trao đỏi thêm khi phỏng vấn.
- Các công việc cụ thể sẽ trao đổi khi phỏng vấn
- Mức lương hấp dẫn, thỏa thuận theo năng lực, chính sách phúc lợi tốt;
- Được đào tạo về chuyên môn, nghiệp vụ và có cơ hội nâng cao thu nhập;
- Được tham gia BHXH, BHYT, BHTN theo đúng Luật Lao động;
- Được làm việc trong môi trường năng động, chuyên nghiệp và hiệu quả.
NGÀY HỘI TUYỂN DỤNG FLC GRAND HOTEL QUY NHON
Thời gian: Từ 8h00 đến 17h00 ngày 12-13/10/2020
Trung tâm Hội nghị Quốc tế FLC Quy Nhơn, xã Nhơn Lý, thành phố Quy Nhơn, tỉnh Bình Định
Địa điểm đón/tiễn tại Công viên Thiếu nhi thành phố (điểm giữ xe máy: Đại học Quy Nhơn và di chuyển đến Công viên thiếu nhi)
Thời gian đón từ Quy Nhơn sang FLC Quy Nhơn:
+ Buổi sáng: 8h00 và 10h30
+ Buổi chiều: 12:30 và 13h30
- Thời gian đón từ FLC Quy Nhơn đến Quy Nhơn:
+ Buổi sáng: 10h00 và 12h00
+ Buổi chiều: 14:00 và 17h00
FLC Quy Nhơn chào đón các ứng viên tuyển dụng với các vị trí như sau:
1. Nhân viên An ninh
2. Phụ bếp
3. Nhân viên phục vụ nhà hàng
4. Nhân viên lễ tân nhà hàng
5. Nhân viên lễ tân
6. Nhân viên hành lý
7. Nhân viên cắm hoa
8. Nhân viên vệ sinh khu vực công cộng
9. Giám sát buồng
10. Nhân viên buồng phòng
11. Nhân viên cảnh quan
12. Kỹ sư điện
13. Kỹ thuật Phòng cháy chữa cháy
14. Kỹ thuật bể bơi
15. Kỹ thuật cơ điện
16. Nhân viên vệ sinh công cộng khu đô thị
17. Kỹ thuật viên trị liệu cấp cao
18. Nhân viên hỗ trợ Spa
19. Giám sát cứu hộ
Và rất nhiều cơ hội công việc khác ...
The Duty Manager is responsible to oversee the daily operations of the Guest Relations and Security in monitoring and maintaining the daily functions of the hotel operation. Act as the main contact for associates and other hotel departments in the absence of the Head of Management.
Key areas of accountability:
In this position, you are accountable to achieve the outcomes listed below:
Star Selection
• All stars selected meet the essential requirements of the employee specifications for their position
Training & development
• Stars passing probation period have been trained in all essential tasks as per self-leadership assessment form
• Training plans for all stars are prepared, implemented and regularly update
• Star performers and high potentials have access to further professional and personal development training as per training plan
• An active talent spotting programme is in place to support succession planning and career growth for shining stars.
Coaching & performance review
• All employees complete a self-leadership review and attend a formal performance review before the end of their probation
• On job performance is regularly observed and assessed informally. Good performance is acknowledged, poor performance is coached
• All direct reports receive a formal annual performance review prior to contract renewal
Safety & Emergencies
• Guests and staff are coordinated during an emergency and excellent knowledge of first aid and fire procedures are known to practice whenever it’s necessary
• Safety and Security of the resort is observed and any irregularities are reported immediately and action is taken
Guest Experience & Department Support
• All guests experiencing a problem have received an appropriate response, any promised compensation is delivered and all guests receive appropriate follow up in a timely and professional manner
• All guest requests, complaints, incidents, accidents, lost items, broken or damaged items including guests, employees or resort items are reported
• Executive Assistant Manager, Resident Manager and General Manager are assisted if requested
• All departments in times of pressure are assisted, where reasonably possible
Controlling & Reporting
• Daily rooms spot check for arrivals are conducted
• All departments are contacted to ensure communication of the day’s activities, events and operational information
• All company policies are followed by all employees in every department
• Daily inspections of all hotel facilities ensuring all areas are maintained to a high standard of cleanliness
• Smooth and detailed handover for the night duty manager is ensured and controlled
• Any sensitive information concerning employees, guests or the resort are handled confidentially
Other duties are performed as assigned by the Head of Management.
Manage and monitor activities of all employees in the Front Office department making sure they adhere to the standards of excellence and to the guidelines set in the employee handbook, hotel policies and procedures, coaching, training and correcting where needed.
Direct and oversee all hotel operations during the night shift to ensure guest satisfaction and safety.
Conduct Briefing for all staff during Night Shift.
Inform all Overnight staff of nightly activities, group and VIP arrivals as well as special requests and repeat guests.
Check accommodations, making sure any special requests are carried out accordingly, greet guests upon arrival and ensure escort to accommodations if appropriate.
Maintain a professional and high quality service oriented environment at all times.
Act as manager on duty for the hotel in the absence of the Front Office Manager dealing with complaints, problem solving, disturbances, special requests and any other issues that may arise.
Manage the night shift in the department ensuring all employees perform the tasks assigned to them and coordinate Front Office activities with other departments.
Required to welcome our guests to the hotel in a friendly and helpful manner, ensure that the public areas are kept clean and tidy.
Occasionally Assist guests with their luggage, be a point of contact for our guests, valet park guests cars and other responsibilities to ensure all requirements are met during our guests stay.
Must actively participate in the decision making process on guest relocation for nights when over capacity, execute accordingly and ensure a smooth relocation process. This effort must be coordinated with the Front Office Manager and/or Manager on Duty prior to shift start.
Monitor and develop team member performance to include, but not limited to, providing supervision, scheduling, assigning nightly work, conducting training, conducting counselings and evaluations and delivering recognition and also reward.
Ensure the accurate completion of the daily night audit in a timely fashion.
Must be able to perform the full night audit if needed.
Oversee preparation of daily summary reports.
Assist the Front Office Manager in implementing and enforcing financial controls throughout the department, helping with control of operating expenses, scheduling and purchasing.
Should Show Initiative, Problem Solving, Staff Training, Team Leading.
Work closely with the Housekeeping Department to improve guest services and foster cross departmental communication.
Be aware and able to enforce all fire-life-safety procedures.
Remain current in all updates with regards to new procedures and training.
Report any suspicious persons, activities and/or hazardous conditions to the Security department and/or the Front Office Manager.
I. SUMMARY
- Responsible for increasing and maintaining high levels of revenue for the Hotel.
- His / Her selling efforts will be directed to the assigned market and will also include all activities designed to develop maximum room, food & beverage and related sales.
II. DUTIES AND RESPONSIBILITIES
1. Main Responsibilities
- Know the product.
- Discover, analyze and evaluate the market.
- Recommendation for most productive allocation of funds: direct mail, advertising, entertaining, etc.
- Sales forecasting.
- Be thoroughly knowledgeable of all hotel facilities and Food & Beverage outlets and their time of operation. Attempt to sell the advantages to the guest.
- To respond promptly to all inquiries and correspondence from customers, prospects and lead referrals in assigned markets and territories.
- To set up and maintain good working relationships with other areas of the Hotel's operations.
- To strive for the achievement of assigned occupancy and revenue targets.
- To be actively aware of the competition from other hotels by checking the competition regularly.
- Do not leak out confidential information.
- To be well groomed at all times.
- To report to work punctually and professionally.
- To follow up with the client once their hotel stay or function is in progress to strive for and ensure repeat business.
- Recommending and implementing special promotions.
- Set up appropriate filing and tracing systems of existing and potential accounts, keeping them up-to-date and properly categorized.
- Ensure proper handling, use and maintenance of office equipment and supplies, and the cleanliness and maintenance of office area.
- Establish, maintain and use a library of reference materials, periodicals, texts and sales leads; stay abreast of market trends and hotel selling techniques .
- Together with the Director of Sales & Marketing, formulate a sales and marketing program one year in advance and plan week-to-week sales activities with a view to maximizing the use of staff time and promotion money.
- Develop business contacts in the market that lead to business for the Hotel.
- Develop business relationships that ensure repeat business.
- Build long term business relationships between the Hotel and the customers.
- Be a good representative of the Hotel to the outside world.
- Commit and communicate results which meet the customers' needs appropriately and which the Hotel can attain consistently.
- Make recommendations for local advertising campaigns with media selection, timing, copy, etc.; suggest expenditures for direct mail programs, specific promotions; estimate costs of anticipated Sales & Marketing Department activities.
Personnel
- Outgoing and people oriented
- Motivator and self-starter
- Team builder Displays initiative
- Commitment to professional values
- Sense of humour
- Customer oriented
Leadership
- Willing to work long hours
- Flexible and adaptable to different working locations
- Computer knowledgeable
- Finance knowledgeable
Guest Satisfaction
- Special attention to be given to VIP guests
- To attain and follow up on any Guest complaints
- Corrective actions to be taken immediately to prevent future recurrence of any guest complaints.