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.
- Phục vụ đồ ăn/ uống cho khách tại các nhà hàng theo đúng thời gian quy đinh và đúng tiêu chuẩn món ăn thức uống được hướng dẫn.
- Sẵn sàng trả lời và giải đáp mọi thắc mắc của khách hàng.
- Giữ gìn vệ sinh khu vực làm việc, đảm bảo các trang thiết bị, CCDC theo đúng tiêu chuẩn.
- Phối hợp linh hoạt với các bộ phận khác như: Thu ngân, Lễ tân, khu vực Bếp… nhằm cung ứng các dịch vụ tốt nhất cho khách hàng.
- Tuân thủ các quy đinh, nội quy của khách sạn, tuân thủ các tiêu chuẩn, tác phong diện mạo, quy trình phục vụ của bộ phận.
- Thực hiện các công việc khác theo sự sắp xếp của quản lý bộ phận
- Làm việc tại sky bar(tầng 18 của khách sạn) : Hoạt động 19:00 - 02:00. chương trình có DJ, Dancer, Raper,, Ban nhạc. - - Môi trường làm việc năng động, chuyên nghiệp. Lương cạnh tranh + tip + service charge.
- Làm việc tại sky bar(tầng 18 của khách sạn) : Hoạt động 19:00 - 02:00. chương trình có DJ, Dancer, Raper,, Ban nhạc. - - Môi trường làm việc năng động, chuyên nghiệp. Lương cạnh tranh + tip + service charge.
- Làm việc tại sky bar(tầng 18 của khách sạn) : Hoạt động 19:00 - 02:00. chương trình có DJ, Dancer, Raper,, Ban nhạc. - - Môi trường làm việc năng động, chuyên nghiệp. Lương cạnh tranh + tip + service charge.
Basic Functions :
- Planning, Organizing, Recruiting and Controlling the function of the Housekeeping Department
- Be Responsible for directing, supervising and coordinating the activities of Housekeeping and ensuring of the smooth operation which includes rooms, Public area, Laundry, Uniform /linen room and pool area.
- Maintain the entire hotel to highest standard of cleanliness, presentation and efficiency while achieving while achieving guest satisfaction.
Primary Duties :
1. To co-ordinate with Personnel Department in the selecting of staffs and submitting to Management the employee requests. Oversees On-The-Job-Training for subordinates ensures their performances and providing recommendations - transfers & promotions.
2. To co-ordinate effectively Inter-Departmental Communication as well as within the department. Keeps all employees informed on significant aspects of the hotel, communicating with all level of staffs.
3. To make rounds of the hotel at any time of the day performing random checks on Housekeeping Department to assure the continuing expected hotel’s set standard.
4. To develop standard procedures for routine tasks to enable employees to develop consistent work habits.
5. To establish inventory records and controls of cleaning supplies, chemicals, guest supplies, bed-linens, F&B linens and etc. in order to control expenses and minimize waste. To carry out monthly inventory on the above items.
6. To involve employee in planning, effective use of manpower and guiding new methods, mechanical aids & products to ease and simplify Housekeeping work.
7. To establish Lost & Found procedure.
8. To have good liaison with Maintenance Department of any repairs needed and to expedite any major repairs of special request for special occasions..
9. To check on all equipment of Housekeeping Department is well maintained so as to reduce cost.
10. To check rooms physical conditions in order to maintain highest room appearance standards. To action whenever necessary.
11. To establish system in the Linen / Uniform Room and Laundry. To ensure laundry
services of high quality for hotel guests as well as laundering for staff uniforms.
12. To be responsible of keeping good morale and enforcing discipline and appearance to employees.
13. To ensure the floral decorations are in order.
14. To ensure high quality of tailoring for uniforms and appropriate quality of material.
15. To follow the hotel rules and regulations and policies.
16. To perform all duties other than above requested by the hotel management / direct Supervisor.
This Job Description is not exhaustive of all the job tasks but a guide and tasks may be added or removed by your immediate Supervisor according to the pressure of wok.
•Compose and prepare routine correspondence and prepare simple interpretation of documents and correspondence if requested
•Prepare, assemble and distribute various reports and documents
•Receive and screen all incoming telephone calls, provide and receive information or refer the matters to the appropriate person to handle
•Keep calendar constantly updated to facilitate appointment and meeting schedules
•Establish and maintain various filing / records / database of business contacts, trace pending items and follow up as appropriate
•Arrange for various meetings and take minutes
•Function as an administrative link to ensure that all parties receive the relevant information respectively
•Organize business travel arrangements and other duties as assigned.
Skills
Checks prep list and begins prep work for the day;
Notifies Cafeteria Supervisor of any product problems;
Ensures that food preparation, food handling procedures, food storage and service are
in accordance with Health Department regulations and guidelines;
Correctly operates all foodservice equipment;
Maintains good personal hygiene, including regular washing of hands;
Communicates with other staff and customers in a courteous and professional manner;
Responds to customer inquiries/refers patrons as appropriate;
Completes weekly inventory control and documentation and daily restocking of
merchandise;
Provides prompt, efficient and gracious service to all guests including preparing food,
beverages and snacks as ordered, giving correct change for cash transactions and/or
processing point of sale purchases;
Follows all specified procedures to correctly and accurately handle all cash and credit
transactions, including counting start up cash and balancing at end of shift;
Turns off and cleans all appliances post shift including wiping down all surfaces, sinks
and refrigeration units;
Empties all kitchen garbage;
Pulls all kitchen floor matting and mops floor;
Immediately reports all suspicious occurrences and hazardous conditions.
Assists with special catering functions as required.
Cơ hội thực tập tại môi trường khu nghỉ dưỡng 5 sao quốc tế Shilla Monogram Quangnam Danang
Sau thời gian mong đợi, chúng tôi bắt đầu chiêu mộ nhân tài cho các vị trí thực tập sinh tiếng Hàn tại các bộ phận
- Bộ phận Nhà hàng: Thực tập sinh lễ tân/ nhân viên Nhà Hàng
- Thực hiện các công việc theo hướng dẫn của Trainner.
• Huấn luyện nghiệp vụ nhân viên bảo vệ, hướng dẫn kỹ năng làm việc và kỹ năng giao tiếp cho nhân viên mục tiêu, đào tạo nhân viên mới.
• Quản lý điều hành các mục tiêu bảo vệ hiện đang có, đảm bảo nội bộ đoàn kết, giữ vững kỷ luật Lao động. Duy trì và phát triển tinh thần đồng đội, ý thức trong công việc.
• Tiến hành thuyên chuyển nhân viên giữa các mục tiêu khi có yêu cầu
• Tham mưu, tư vấn cho Giám đốc công ty trong việc quản lý điều hành ,triển khai bố trí nhân viên bảo vệ tại các mục tiêu. Đảm bảo cho các mục tiêu luôn đủ quân số theo yêu cầu.
Duties may include but not limited to:
Troubleshoot and resolve complex 2nd level network related problems, coordinate resources where necessary and serve as escalation point to 1st level operational teams
Respond to and resolve network issues within the timeframe of severity level agreements
Support all aspects of the network management process assuring requests, implementation, and problems are delivered as required with no impact to the production environment
Take initiative to proactively discover potential network impacts
Deploy and document changes in accordance with problem and change management process
Communicate to both technical and non-technical audiences, resolution and root cause resulting from the outage or service interruption
Perform most effective approach to restore, recover, or alter configurations, logical or physical, to maintain service integrity
Perform on-going management of network installation and upgrade projects and maintain deployment schedules
Continually review the network and practices looking for opportunities to enhance network functionality, performance and reliability
Prepare network equipment for deployment by loading appropriate software and configuration setting according to pre-engineered design templates
Assemble required equipment, cables, adapters, etc. and arrange delivery to site for installation
Contribute to the development of network documentation, including diagrams, standards, specifications and operating procedures
Provide ongoing troubleshooting, support, and maintenance of network and systems, including 24/7 on call coverage as required
Duties may include but not limited to:
Eliciting, understanding, and designing against both business and technical requirements, including trade-offs between different requirements, cost/benefit analyses, and affordability of target allocations
Deploying, integrating and testing software products
Initiating, performing and reviewing systems engineering activities, including analysis, design, development, verification and configuration management
Identifying risks and opportunities and developing mitigation plans to minimize system impacts
Engaging effectively with IS&T team to ensure best practices are followed for high system availability
Performing in-depth technical support and diagnosis of system issues and incidents
Working with the Team to design and deliver solutions that best meet customer need & specifications. Being responsible for managing end-to-end system implementations
Supervising the System Integrator’s (SI) operational performance — monitoring performance against Service Level Agreements and work with the SI to address any performance issues
System programming, debugging, and testing
Engineering and implementing real-time automation controls and information solutions
Providing ongoing troubleshooting, support, and maintenance of network and systems, including 24/7 on call coverage as required.
Duties may include but not limited to:
Assess user needs to provide support and proactive service, including analysis of opportunities in order to take advantage of available tools
Act as a focal point for communicating related system problems within the department and collaborate with other teams and vendors on changes, fixes, and updates
Analyze and document business requirements and business processes and translate them into specifications and design
Coordinate activities between process owners, users, software developers, system administrators and managers
Assist with the release process for applications which includes effective department wide and end user communication
Manage delivery and SLAs by guiding incident resolution, problem management, maintenance, and enhancement tickets raised by the end users for assigned applications
Develop processes to continuously monitor the quality and integrity of data;
Ensure department adheres to policies and procedures that are compliant with industry and regulatory policies
Keep abreast of new developments and forecasts future trends in the area of application integration in the healthcare industry
Maintain a strong understanding of technology and its application to achieve business objectives
Prepare analysis and or proposals for other enterprise departments when necessary
Develop training content and provide training to users
Provide ongoing troubleshooting, support, and maintenance of applications, including 24/7 on call coverage as required.
• Check and re-stock all mis-en-place after each service period, and ensure this is also done by all chefs on all sections
• Prepare and handles all food production in compliance with safe food handling, hygiene, standard recipes and internal procedures.
• Check upcoming events, organises staffing and mis en place, and informs Executive Chef and Service about any foodservice issues or dishes/ingredients unavailable
• Communicate with kitchen, purchasing, sales and service to ensure smooth and timely delivery of all food production
• Passes on information as necessary to other colleagues and departments (service, front office, chefs, stewards, sales, purchasing etc) and to other members of the department
• Follows all standard recipes and asks for training or clarification on any areas that are not understood.
• Ensure that food is only prepared or served for bona-fide customer orders with computer-printed dockets or approved BEOs or requisitions, or required daily productioin
• Control the wastage, misuse, spoilage and unauthorised use of all food and ingredients, reduce leftovers, and minimise production for slow service periods