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.
- Responsible for the preparation of kitchen and cooking, such as preparing stations or food storage rooms according to a predetermined position according to time, and cutting and distributing food materials to specifications.
- Check, receive, store and handle foodstuffs for cleanliness and safety. Keep all kitchen equipment clean and take care to prevent the loss or damage of food materials or tools. Keep work area clean and unobstructed.
- Communicate or determine what is required to manage food requirements or inventory. Perform general kitchen management tasks such as creating a daily list of food or ingredients and managing the maintenance and storage standards for food and other inventory
- Provide or support ideas for daily menu additions or updates, support other cooks or support training
Customer Service
• Ensures the delivery of brand promise and provides exceptional guest service at all times.
• Provides excellent service to internal customers in other departments as appropriate.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Maintains positive guest and colleague interactions with good working relationships.
• Establishes a rapport with guests maintaining good customer relationships.
• Ensures Food and Beverage Division meets the Hotel’s targets in the areas of Guest Satisfaction Survey and Customer Audits.
Operational
• Ensures that minimum brand standards have been implemented.
• Embraces all Touches of New World Hotel and the Food and Beverage Top 20.
• Responds to the results of the Consumer Audit and ensures that the relevant changes are implemented.
• Works closely with other employees in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”.
• Maintains par stocks of all equipment and guest supplies as required.
• Sets up venue as per guest requirement.
• Checks/ tests all audio vision equipment prior to any function.
• Places all signage for functions at proper place/ location.
• Assists to handle any last minute’s guest’s request and consults immediate Team Leader for advice or solution if encounter any difficulties.
• Ensures all linens and equipment are clean before sending to the store.
• Works closely with the Housekeeping Department to ensure cleanliness of the function venue at all times.
• Works closely with the Engineering Department to ensure the serviceability of all equipment throughout the function.
• Works closely with the Art Department in decorating the function venue.
• Have a thorough knowledge and understanding of all food and beverage outlets and cross sell whenever necessary.
• Fully conversant with all aspects of the Micros System.
• Computes bill and accepts payment as required.
• Performs the function of cashier as required.
• Verifies cash received ensuring only genuine money been collected.
• Verifies all credit cards presented by guest before to validity of the card.
• Strictly adheres to all policies and procedures issued by the Finance with regard to cashiering and cash handling.
Personnel
• Supports the implementation of The People Brand, demonstrating and reinforcing New World Values and Culture Characteristics.
- Accurately records and manages the services provided by Bell service staff.
- Identify and tag all baggage correctly; All Bell service personnel are also required to manage the customer's baggage in accordance with the department's procedures.
- Work collaboratively with the front desk, parking service, doors and concierge staff to ensure that the baggage is delivered exactly as you wish.
- When customer checks in, their baggage will be carried to the room. When customer checks out, baggage will be carried safely from the room to the front door.
- Provide customers with flowers, newspapers, balloons and special message delivery services.
- Listen and understand customer requests and inquiries, and speak in a positive and clear voice. If necessary, a guide to each office's opening hours and a guide to the area surrounding the hotel will be provided.
- When directing employees to work, they should always be done in a clear and efficient manner, written or verbally. Assign and direct detailed work to the general staff. Supervise and improve on performance.
- If there is a new employee, one plays a role as a mentor to learn the department's work for new employees.
- Advise the bell service staff if necessary in accordance with hotel regulations and procedures.
- Participate in departmental monthly meetings to discuss the results of the department's operations and share information. Suggest improvements by focusing on improving service to customers and employees.
- If necessary, perform any other related task.
- Keep the outlets clean and optimal
- Keep the banquet hall optimally clean
- Complete preparations before opening such as checking reservations, arranging backsides, arranging items / linen, and sharing customer information.
- Conduct customer service according to SOP, such as customer reception, order, food setting, calculation and farewell
- Improve customer service quality through product knowledge learning and customer information acquisition
- Minimize customer complaints by responding promptly to customer complaints and requests
- Observe all the regulations of the store and inspect / maintain / supplement supplies
- If necessary, support the work of others in the station (cashier, serving, cleaning, etc.)