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.
JOB SUMMARY
JOB SPECIFIC TASKS
Guest Relations
Communication
Safety
Working with Others
Policies and Procedures
JOB SUMMARY
CRITICAL TASK
Recreation Communication and Coordination
Recreation Facilities Safety
Recreation Equipment and Supplies
Recreation and Fitness Area Maintenance
Water Safety and Recreation
Guest Relations
Communicate when interview
Communicate when interview
Contributes advanced knowledge and skill in technology and general hospitality business knowledge to support the property and technology Information Resources objectives. Implements and monitors systems and manages compliance to Information Resources requirements. Accountable/Responsible for all property technology planning, decision-making, implementation, maintenance and disposal. Engages with technology partners, owners, Executive Committee and property staff to understand business needs/issues and formulate IR related solutions. May manage property IT Specialist(s). Achieve balanced scorecard and annual goals as set.
Skills
Solid knowledge of :
- Server and Active Directory Architecture and Security implementation.
- Windows 2003/2008 Server Operating System and Active Directory.
- Desktop Operating Systems and Desktop Management (GPO).
- Outlook email and approved mobile devices.
- IR organization and resources available.
- LAN Networks.
- Chăm sóc khách hàng cũ và phát triển hệ thống khách hàng mới, xây dựng chiến lược kinh doanh cụ thể
- Phân tích, tư vấn cho khách hàng về sản phẩm ống nhựa của công ty
- Tìm kiếm, đàm phán, ký kết, thực hiện hợp đồng.
- Liên hệ với các Phòng/Ban liên quan, đảm bảo tiến độ giao hàng đúng thời hạn, theo dõi, kiểm soát công nợ của các khách hàng
* YÊU CẦU
- Tốt nghiệp THPT trở lên
- Có ngoại hình ưa nhìn
- Có kinh nghiệm ít nhất 6 tháng.
* MÔ TẢ CÔNG VIỆC
- Thực hiện check in, check out.
- Khai báo lưu trú.
- Hướng dẫn khách lên phòng và hỗ trợ xách hành lý và các yêu cầu khác của khách hàng.
Mức lương:
• Từ 5 đến 6
• Được hỗ trợ cơm trưa
• Có xe đưa đón
• Chế độ bảo hiểm XH đầy đủ
* Hỗ trợ giặt là mỗi tháng
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. 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. 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. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings...
JOB SUMMARY
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
Leading Food and Beverage Team
Ensuring Exceptional Customer Service
Managing and Conducting Human Resource Activities
Additional Responsibilities
MANAGEMENT COMPETENCIES
JOB SCOPE
PRIMARY RESPONSIBILITIES
TRÁCH NHIỆM CHÍNH
- Ensure all deliveries are routed through Receiving Dock between the normal working hours.
- Make sure goods received match to what was ordered. All delivery notices/invoices must have a purchase order number on them.
- Ensure that all incoming merchandise is undamaged, in quantities as indicated in the accompanying invoice/delivery docket and meets the standards for quality.
- Check market list /food order/beverage order/purchase order for quality and quantity and price. Ensure expiry dates are checked. As a general rule nothing less than 6 months to expiry should accepted.
- Count/weigh all goods received to ensure they match the order placed. (For weighed deliveries, exclude ice and other extraneous materials if supplier includes it in delivery).
- Inspect all deliveries-in the case of food, quality level must meet standard set by chef. For perishables, place the date on the package to indicate date received.
- Write up credit claims as necessary i.e. for goods overcharged/short delivered. Write up Good Received Report for goods received without documentation.
- Where there is a variance in price between the invoice and purchase order approval for the unfavorable variance must be obtained from the Director of Finance or designate.
- Stamp and sign on all invoices or delivery order after receiving the items.
- Prepare Daily Receiving Report for documenting all merchandise delivered and submit to Accounts Office daily.
a. Supplier invoices – must attach Purchase Order or Purchase Request.
b. Good Received Without Invoice –if possible attach Supplier’s delivery order.
c. Credit note – must attach a copy of the invoice or delivery order.
d. Notice of Error Correction – must attach to the invoice or delivery order.
- Post invoice/delivery notice to receiving system after matching to the purchase order, and where possible charge the relevant outlet, or department.
- File all Purchase Orders in alphabetical order for reference.
- Let whoever does food ordering knows what goods have not yet been received so no double ordering occurs.
- When checking contents of deliveries, check inside boxes if likelihood that box does not contain what is on outside of box. E.g. wine/spirit orders.
- Notify departments as direct goods arrive in engineering, personnel etc. and get the Department Head to acknowledge the receipt on the invoice or delivery order.
- Keep apple crates/boxes tidy on dock which are to be returned to suppliers, making sure correct credits are received where appropriate.
- Make note of price increase/changes in size/specification of goods and pass onto Purchasing to be checked as quickly as possible.
- Courier dockets to be filed separately.
- Encourage suppliers to provide invoices on delivery.
- Fully conversant with all standards and procedures as attached.
- Follow up with purchasing manager on any items on the food orders, Purchase Order not received in due time.