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.
- Thực hiện sơ chế, phụ bếp theo yêu cầu
- Chuẩn bị các loại sốt
- Nấu các món cơ bản theo yêu cầu và quy trình tiêu chuẩn của khách sạn
- Đảm bảo vệ sinh sạch sẽ khu vực làm việc, theo tiêu chuẩn HACCP
- Evaluate the performance of subordinates
- Report happenings daily to the FOM
- Check the personnel appearance of the Receptionists regularly
- Review the work methods and procedures in Reception, recommend changes to improve the quality of work if necessary
- Check the instruction given by the FOM are carried out smoothly
- Perform any other duties assigned by the FOM
- Check the daily reports prepared by the receptionists
- Assign room according to guest requirement
- Check daily guest arrival and departure list
- Update room situation. Double check the uncertain room status
- Supervise the subordinates in the daily preparation of various reports and statistics when working in the shift
- Check folios which are modified by Receptionists
- Delegate jobs for Receptionists
- Liaise with S&M, Reservation department on providing lead advice and constant “feedback” concerning both inquiries and firm reservations
- Pay particularly attention to the use of the Guest History facility in the PMS
- Be in charge of all computer input, manual filling procedures
- Ensure that all information relating to a reservation is keyed correctly into PMS
- Ensure that all telephone inquires are provide with concise information concerning the services and facilities provide by the hotel
- Ensure that the pre-printed registration cards are checked against the arrival list to determine that all reserved room have pre-registered cards
- Verify with the Reservation Manager on the current daily reservation against the arrival list to ensure that no reservation is lift out
- Prepare all the necessary materials for check-in for VIPS, pre-registered guests and group before their arrival
- Ensure that all relevant information has been keyed in accordingly by receptionist. Do follow up on guest’s billing instruction
- Aware of all promotions, packages and special rates.
Chịu sự phân công nhiệm vụ trực tiếp của Trưởng/phó phòng và chịu trách nhiệm trước những công việc được giao, cụ thể như sau:
• 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 upselling 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
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Anticipate market changes and review operations when necessary
• Conduct competitor analysis
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Actively pursue cost saving measures
• Recycle wherever possible
• Liaise with Sales Manager during tender process to obtain new accounts; Food and Beverage specific
• Manage wage and beverage cost
• Forecasting
• Stock control
• Analyze food and beverage statistics through point of sale system
• Works with Superior on manpower planning and management needs
• Works with Superior in the preparation and management of the Department’s budget
Position Concept and Mission Statement:
Person who is in charge of planning, organizing, coordinating, staffing, directing, controlling and evaluating all operations which are under his responsibility. The job of an Executive Chef is never the same; each day is different. The work can present constant mental and physical challenges. The Executive Chef must develop long-range plans while resolving daily crises across the entire spectrum of the department. Executive Chef must thoroughly understand the basic principles or each component of the management system for Food and Beverage operation.
Key Objective Areas:
As stipulated in the F&B Business Plan and Marketing Plan, and by paying special attention at:
Reaching the established budget in food cost
Organizing successfully all food promotions
Planning, finalizing ad executing renovation projects for kitchens
Maintaining staff turnover at a reasonable level
Staff training
Functions, Duties and Responsibilities:
A. Areas of responsibility:
a. Food preparation areas (kitchens, meat and vegetable preparation, pastry shop, etc…)
b. All retail Food and Beverage outlets
c. Café and Bakery Division outlets
d. Stewarding Area
B. Major responsibilities and duties:
1. To be directly responsible to the Food and Beverage Manager for the proper supervision and function of all kitchen employees, facilities, operations, sales, cots and department profit,
2. To analyze food operations from the standpoint of operating costs, increasing sales, efficiency, merchandising principles, work simplification and sanitation, making specific corrections and recommendations necessary for optimum performance; maintain payroll control.
3. To develop and conduct training sessions, or workshop for kitchen personnel.
4. To follow up programs and policies to insure compliance with prescribed methods and standards.
5. To report directly to the Food and Beverage Manager for assignments and instructions, coordinating his function and activities with other department heads.
6. To provide functional assistance and direction to Food and Beverage operations and issue instruction as the need arises.
7. To supervise and coordinate all menu making, pricing, food presentation, sanitation, food promoting and employee scheduling.
8. To coordinate with purchasing agent to insure that all related purchases confirm to the Food and Beverage department specification and quality. Approve and sign all Food requisition forms.
9. To maintain an up-to-date standard recipe file showing a complete cost breakdown and preparation for all items on the menus, as well as specialty items which would be considered for future use. Original of this standard recipe file should be kept by the Food and Beverage Cost Controller, and a copy of it is to be kept by the Food and Beverage Manager.
10. To develop or approve job descriptions for all positions in the department in order to orientate new employees properly.
11. To make daily inspection of kitchen including all restaurants, storerooms employees cafeteria, and other areas under his control.
12. To develop new ideas in conjunction with department heads which will increase sales, reduce costs or increase the productivity of the kitchen operation
13. May be called upon at times to perform other related tasks not included in this description.
C. Function and Management Methods:
The primary functions of an Executive Chef are: planning, organizing, coordinating, staffing, directing, controlling and evaluating. All these functions are vital to the success of the entire kitchen department operation. In order to insure an operation’s success a certain number of management method needs to applied, such as:
1. Establishing Goals
The first step in running a successful Food operation is to establish departmental goals. A budget indicates the sales volume and cost ratios necessary for achieving the desired profits, and a policy sets the quality and service standard plus the “Image” of the operation.
2. Achieving Profits
The amount of profit aimed at is based on a fair return on investment and a fair value to the customer. The object, therefore, is not to “bleed” an operation to achieve maximum profits. Equipments and facilities must be maintained, standards upheld and proper balance sustained between the sales and costs if an operation is to enjoy prosperity in the long run.
3. Planning
The department goals in mind, a plan will now be made as to how these goals will be achieved. In other words, the development of sales will be planned through advertising, promotion, menu–making, merchandising as well as insuring excellence in quality of products. Expenses will be kept in line through planning, scheduling and effective receiving, storage and issuing procedures, controlled preparations, effective costs, spoilage and loss.
4. Drawing and Organizational Chart
Once the plan as to how the departmental goals are achieved is drawn up, the work must be arranged and distributed among the personnel who are necessary to accomplish the job. An organizational chart has to be draw up, clearly showing the lines of responsibility and supervision. Employees who work in an organization need a supervisor to direct their activity and they need to know where their line of responsibility fits in the whole.
5. Coordinating and Controlling All Activities
The last link in this chain of managerial methods in to coordinate and control all activities of the Food department. Job descriptions should be written for each position, listing and defining all responsibilities of each job holder, and the department heads should guide each individual in the performance of his duties, so that he may effectively carry them out. To control a Food department means to keep results and operational performances within the limits deemed necessary for the achievement of the pre-determined goals, taking all required corrective steps of these limits are not adhered to.
- Kiểm soát đối chiếu hóa đơn GTGT, xuất hóa đơn.
- Kiểm tra, đối chiếu, tập hợp các hóa đơn, chứng từ phát sinh để theo dõi và hạch toán
- Lập báo cáo định kỳ thuế GTGT, báo cáo tổng hợp thuế TNDN , TNCN, các loại thuế theo đặc thù hoạt động kinh doanh
- Hạch toán các nghiệp vụ kế toán lên phần mềm kế toán.
- Lập báo cáo tài chính hàng năm.
- Làm hồ sơ cho du học sinh Quốc tế
- Liên hệ, làm việc với du học sinh về thủ tục đăng ký, nhập học, hướng dẫn trước khi bay và các dịch vụ hỗ trợ sinh viên khác.
- Hướng dẫn du học sinh hoàn thiện mọi giấy tờ cá nhân khác liên quan tới hồ sơ đăng ký và nhập học
- Hướng dẫn khách hàng chuẩn bị hồ sơ cần thiết trước khi du học
- Tìm hiểu, cập nhật thông tin, chính sách Visa, quy trình xét visa du học các nước.
- Xử lý hồ sơ xin visa du học, tìm hiểu, cập nhật thông tin, quy trình xét visa du học
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Follow all company policies and procedures; report accidents, injuries, and unsafe work conditions to manager; 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; support team to reach common goals. Comply with quality assurance expectations and standards. Stand, sit, or walk for an extended period of time. Enter and locate information using computers and/or POS systems. 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.
Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.