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 OVERVIEW
The Hotel Manager (HM) will have a decision-making power to determine the next best thing for the business. The HM will be leading the development phase including stakeholder management, design and operation advice to consultant team and contracting team.
During the pre-opening, the HM will lead the forming of the operation team and preparation for the official launch.
Post-opening, the HM will direct the overall operation of an assigned hotel to maximize performance, profitability and return on investment by creating a positive and productive work environment and ensuring superior guest service and compliance with quality and operational standards.
At Bay Hotels & Resorts we “Putting people first, pursuing excellence, embracing change, and acting with integrity” which means we need you to:
• Be charming by being approachable, having confidence and showing respect.
• Stay in the moment by understanding and anticipating guests’ needs, being attentive and taking ownership of getting things done.
• Make it memorable by being knowledgeable, sharing stories and showing your style to create moments that make people feel special.
• Do the right things at all the time.
DUTIES AND RESPONSIBILITIES
Financial related:
Has a broad knowledge of how the business is run, focuses on the major factors necessary to ensure that the business is successful and profitable
Participate in the preparation of the Hotel/ Resort’s Strategic Plans, budget’s meeting, P&L meeting
Establish and interpret key performance indicators to manage the department, consistently takes
into accounts financial implications of business decisions and recommendations
Educate, train and motivate the teams to achieve department and hotel revenue goals. Ensure
staff has the information, datas, tools and equipment to successfully carry out job duties
Be responsible for the Hotel/ Resort’s P&L
Develops and monitors the performance of financial and operational plans which support the
overall objectives of the Hotel/ Resort and operating division; develops the annual budget and business plan, and makes recommendations for capital improvements to enhance the assets of the Hotel/ Resort and ensure brand loyalty
Oversees the development and execution of marketing plans and yield management efforts to maximize revenue generation, RevPAR and occupancy levels. Maximizes room revenues and profits by anticipating and planning for market shifts. Ensures the development of strategic marketing opportunities and tactical sales plans
Maximizes food and beverage revenues by ensuring optimal use of banquet/outlet space and most
cost-effective management of the hotel's food and beverage outlets
Provides regular and adhoc information and status reports to owner/ regional operating team as requested on the financial and operational performance of the Hotel/ Resort against plan
Measures the effectiveness of broad-based marketing plans and yield management efforts to
maximize the number of market segments reached, and to diversify the sources of revenues
People related:
Become familiar with the Bay Resort Hoi An’s employee handbook and Collective
Labor Agreement (KKB), follow the rules of the agreement.
Manage day-to-day activities, plan and assign work, and establish performance and development
goals for team members. Provide mentoring, coaching and regular feedback to help manage
conflict, improve team member performance, and recognize good performance.
Work with Human Resources on manpower planning, performance management and talent
Management
Lead by example, promote teamwork and quality service through daily communication and
coordination with key department heads.
Works closely with regional operating team in ensures optimum staffing levels relative to volume
and productivity levels in all areas of the hotel.
Maximizes training initiatives and plans to drive efficiencies and enhance operating and service performance of the hotel
Establishes and maintains a proactive human resources function to ensure employee motivation,
training and development, pay and benefit administration, and compliance with policies and
procedures and local labor regulations. Fosters positive employee/labor relations with employees
and local bargaining units (as applies)
Fosters the development of a positive work environment for all employees. Mentors all levels of
employees through formal and informal meetings, discussions, and performance feedback
Works effectively with staff to address cultural and/or work environment issues so as to affect
positive employee and guest experiences
Guest service related:
Providing leadership and strategic planning to all departments in support of the service culture.
Oversees the delivery of superior services to all guests ensuring the utmost quality and care is
delivered including prompt response to requests and the effective resolution of all complaints to
the satisfaction of guests
Ensuring that guests are satisfied with the service and ensuring all guest experience unique and customized experiences
Ability to negotiate with all stakeholders, and to create, maintains and develops excellent customer relationship.
Develop and update department SOPs (Standard Operation Procedure), JD (Job description) and
implement it to enhance the guest experience
Ensures that product quality and service standards are met in all areas of the hotel as pertains to physical appearance, maintenance and cleanliness. Establishes and maintains preventative maintenance programs to protect the physical assets of the hotel
Other Responsibilities:
Develops and maintains rapport with key community contacts to ensure a visible presence in the local community. Ensures the handling of community/media related inquiries in the most effective
manner, while referring sensitive matters to regional and corporate media/communications offices
Oversees the security function to ensure a safe and secure environment for guests, employees,
and hotel assets. Ensures compliance with brand standards
Be responsible in keeping our property safe and secure, to participate in any hotel activity related
to Fire Life safety.
Be responsible in protecting the environment such as the trees, the sea, and the special species
Be aware of duty of care and adhere to occupational, health and safety legislation,
policies and procedures.
Be familiar with property, first aid and fire and emergency procedures and operate equipment safely and sensibly.
Initiate action to correct a hazardous situation and notify supervisors of potential dangers.
Log security incidents and accidents in accordance with Hotel/ Resort’s requirement
Follow all other instructions / rules and regulations that issued by the hotel.
Perform any other duties which may be assigned by the management from time to time.
- Khi trở thành Nhân viên Điểm giới thiệu dịch vụ, bạn được sử dụng những kỹ năng giao tiếp khéo léo của mình để tìm hiểu nguyện vọng của Khách hàng. Cùng với những hiểu biết về sản phẩm cho vay trong quá trình được đào tạo tại công ty, bạn sẽ có kiến thức sau đào tạo để tư vấn chính xác những sản phẩm kèm lãi suất phù hợp theo nhu cầu của Khách và đồng thời làm hồ sơ trả góp khi Khách hàng chấp thuận.
- Khi khách hàng đã được duyệt hồ sơ vay, bạn chủ động quản lý danh sách khách hàng, chăm sóc và hỗ trợ họ đầy đủ thông tin đóng phí định kỳ hằng tháng
- Thực hiện các nghiệp vụ bán hàng nhằm nâng cao sự hài lòng của khách hàng, qua đó bạn sẽ được nguồn khách hàng mới qua việc giới thiệu từ khách hàng cũ
- Bạn phải đảm bảo các chỉ tiêu kinh doanh và quản lý các chỉ số rủi ro hợp đồng
- Thực hiện các báo các hằng ngày / tuần / tháng hoặc định kỳ theo quy định
Với phương châm Khách hàng là ưu tiên số một, sự thân thiện, thấu hiểu kèm theo đó là một nụ cười tươi, thân thiện sẽ luôn đồng hành với bạn trong suốt khoảng thời gian làm việc tại HD SAISON.
As a Food and Beverage Manager, you'll manage food and beverage operations to ensure quality service and standards are maintained, delivering a memorable guest experience while always adhering to government regulations concerning health, safety, and other requirements.
YOUR DAY-TO-DAY
People
• Manage everyday activities, plan and assign work, ensuring you always have the right staffing numbers.
• Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues.
• Train colleagues to ensure they deliver with compliance and meet the standards we expect.
• Recommend or initiate any HR-related actions where needed.
Responsible Business
• Manage hotel food and beverage marketing programs and participate in and maintain system-wide food and beverage marketing programs and promotions.
• Keep an eye on competitor activity and industry innovation. Review and approve menu design and concepts with the Executive Chef.
• Ensure food and drinks are secure and stored safely, always keeping stock replenished to minimize waste.
• Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, materials, and equipment.
• Perform other ad-hoc duties during unexpected moments when we need to pull together to complete a task.
Guest Experience
• Ensure all food and beverage equipment is in operational condition and regularly cleaned.
• Ensure all food and beverage facilities, including banquet/convention spaces, are clean and properly stocked for anticipated business volume. Notify engineering immediately of any maintenance and repair needs.
• Establish and achieve quality and guest satisfaction goals. Assist guests with their requests and complaints, ensuring a high level of guest satisfaction.
Financial
• Assist in preparing the hotel's annual budget and setting departmental goals.
• Monitor the budget and control expenses, focusing on food, beverage, and labor costs.
• Work with the catering office to identify additional sales opportunities to enhance revenue.
• Drive promotions that offer great dining experiences for guests at a good value.
• Ensure credit and financial transactions are handled securely.
Accountabilities
This is the top food and beverage job in the hotel, supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or fewer. You may oversee one or more subordinate managers or supervisors.
JOB SCOPE
PRIMARY RESPONSIBILITIES
Ensures that the Food & Beverage Top 10 are implemented
Đảm bảo Danh sách 10 Sản phẩm Hàng đầu của Bộ phận Ẩm thực được áp dụng
Upkeeps and maintains Restaurant’s dining and working areas
Giữ vệ sinh và mỹ quan ở khu vực phục vụ khách và làm việc của nhà hàng
Prepares mis-en-place according to the requirements and operation needs
Chuẩn bị những thứ cần thiết trước khi phục vụ theo nhu cầu hoạt động
Ensures the assigned station is fully stocked with full and clean condiment containers, guest supplies and tableware at all times
Đảm bảo khu vực phục vụ được chỉ định luôn được trang bị đầy đủ với lọ đựng gia vị, đồ dùng dành cho khách và dụng cụ phục vụ ăn uống ở tình trạng sạch sẽ
Assists Supevisor in presenting menus and answering enquiries and makes suggestions regarding food, beverage, and service to guests in a courteous and effective manner in peak dining periods
Hỗ trợ Giám sát Phục vụ Bàn đưa thực đơn cho khách và trả lời các thắc mắc của khách về thức ăn, thức uống và dịch vụ một cách lịch sự và hiệu quả khi nhà hàng đông khách
Seats, takes orders and serves food and beverages to guests according to the established sequence and procedures
Hướng dẫn khách đến vị trí ngồi, nhận yêu cầu và phục vụ thức ăn, nước uống cho khách theo trình tự được thiết lập
Upsells the menu and induces guests to take slightly higher than medium-priced items and side orders to increase the revenue
Giới thiệu thực đơn và thuyết phục khách đặt những món ăn có giá cao hơn giá bình quân và những món ăn thêm để tăng doanh thu cho nhà hàng
Possesses a good knowledge of the Restaurant menus and wine list
Có kiến thức tốt về thực đơn và danh sách rượu bán tại nhà hàng
Presents bill and collects payment accordingly
Đưa hóa đơn cho khách và thực hiện thanh toán
Performs the function of cashier as required
Thực hiện công tác thu ngân khi được yêu cầu
Verifies cash received ensuring only genuine money be collected
Kiểm tra kỹ tiền mặt nhằm tránh thu nhầm tiền giả
Strictly adheres to all policies and procedures related to cashiering and cash handling
Nghiêm túc tuân thủ tất cả các quy trình và chính sách liên quan vấn đề thu ngân và xử lý tiền mặt
Clears and re-sets tables and/or counter at conclusion of each course
Dọn dẹp và bày trí lại bàn ăn và/hoặc quầy sau khi việc phục vụ món ăn đã hoàn tất
Sorts soiled tableware and sends to stewarding area
Phân loại dụng cụ ăn uống dơ và gửi vào khu vực tạp vụ
Sorts soiled linen and sends to Uniform and Linen Section of Housekeeping Department
Phân loại các đồ dùng bằng vải dơ và gửi đến Tổ Đồng phục của Bộ phận Buồng
Has a good control on the Restaurant’s linen par stock, records the linen exchange into the Linen Logbook at the end of each shift and reports to supervisors in case damaged linen isn’t replaced
Kiểm soát tốt lượng đồ dùng bằng vải của nhà hàng, ghi chú lượng đồ dùng bằng vải được chuyển đổi vào Sổ Theo dõi Đồ dùng bằng Vải vào cuối ca trực và báo cáo với cấp trên trường hợp đồ dung bằng vải bị hư hỏng không được thay thế
Responsible for daily linen exchange with Housekeeping Department
Thực hiện quy trình trao đổi các đồ dùng bằng vải với Bộ phận Buồng
Folds napkins; cleans glassware and utensils; replenishes condiment and toothpick containers
Gấp khăn ăn; lau ly tách và dao, muỗng, nĩa; kiểm tra các hủ đựng muối, tiêu, tăm, xốt và các đồ dung bằng vải
Maintains par stocks of all operating equipment and guest supplies of the Restaurant as required
Duy trì lượng dự trữ trang thiết bị và đồ dùng dành cho khách của nhà hàng khi được yêu cầu
Works closely with other Outlet employees in a supportive and flexible manner, focusing on the overall success of the Resort and the satisfaction of Resort guests
Phối hợp chặt chẽ với nhân viên các nhà hàng khác một cách tích cực và linh hoạt, tập trung vào thành công chung của Resort và sự hài lòng của khách
Works in a supportive and flexible manner with other departments, in a spirit of “We work through Teams”
Đảm bảo mọi nhân viên luôn làm việc với bộ phận khác trên tinh thần tương trợ và linh hoạt, phản ánh triết lý “Làm việc với tinh thần đồng đội”
Ensures the proper handling and control of lost and found items
Đảm bảo đồ vật bị bỏ quên được xử lý đúng quy định
Liaises with Kitchen Department and Bar on daily operations and quality control
Phối hợp với Bộ phận Bếp và quầy bar trong hoạt động phục vụ hàng ngày và việc kiểm tra chất lượng
Policies and Procedures
Follow company and department policies and procedures.
Protect the privacy and security of guests and coworkers.
Maintain confidentiality of proprietary materials and information.
Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
Perform other reasonable job duties as requested by Supervisors.
Communication
Provide assistance to coworkers, ensuring they understand their tasks
Talk with and listen to other employees to effectively exchange information.
Working with Others
Support all co-workers and treat them with dignity and respect.
General Finance and Accounting
Organize, secure, and maintain all files and records in accordance with document retention and confidentiality policies and procedures.
Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes.
Record, store, and/or analyze information using property software.
Complete period-end closing procedures and reports as specified.
Control and secure cash and cash equivalents for property according to cash handling policy and procedures.
Assisting in Managing Work, Projects, Policies, and Standards for Purchasing Across Departments
• Assists with generating and providing accurate and timely results in the form of reports, presentations, etc.
• Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.
• Assures sanitation compliance.
• Assists Executive Chef in all aspects of purchasing (e.g., Food, Beverage and Controllable) to ensure quality and profitability.
• Orders all food and beverage based on business needs.
• Assists Executive Chef in maintaining/lower budgeted food/controllable costs.
• Assists in enforcing first in/first out inventory rotation for all storeroom products.
• Maintains sanitation and safety standards as specified in the brand guidelines.
• Ensures that proper safeguards are in effect for the security of the food and beverage storeroom assets.
• Enforces item use-up with storeroom personnel and kitchen management to keep inventory at lowest level possible levels.
• Communicates with kitchen, restaurant management and vendors to ensure timing of deliveries satisfies advanced food production needs.
• Checks invoice on goods received against shipment to ensure quantity, quality, weights and purchase specifications are as ordered.
• Uses existing computer programs to perform daily and period end food and beverage costs.
• Maintains inventory controls for proper levels, dating, rotation, requisitions, etc.
• Completes administrative tasks on a timely basis (e.g., C-7s, menu costing, general office duties).
• Completes period end inventory according to Food and Beverage and Accounting standard operation procedures.
• Calculates figures for food and beverage inventory.
• Ensures that price and product availability issues are communicated as needed to the F & B Director and Executive Chef.
• Assists in receiving and inspecting all deliveries.
• Maintains an accurate controllable log and beverage perpetual.
• Ensures accurate administration of all invoices, and adherence to proper bookkeeping procedures.
Demonstrating and Applying Accounting Knowledge to Purchasing Operations
• Demonstrates knowledge of job-relevant issues, products, systems, and processes.
• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.
• Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.
• Keeps up-to-date technically and applying new knowledge to your job.
Maintain basic Spa knowledge of the following: Spa operating hours, spa menu location, pricing, fees and charges for all spa services that the massage therapist performs, and check-in and check-out procedures.
Maintain knowledge of retail brands, services and special promotions available in the Spa.
Maintain working knowledge of Spa equipment and facilities that the massage therapists typically uses throughout their work shift.
Promote and sell spa/salon services including retail offerings related to the Spa.
Maintain Spa/Salon Environment
Set up workstation and/or treatment room with necessary products, equipment, and supplies.
Clean, maintain, and sterilize tools (e.g. nail implements, hot stones) and equipment (e.g., wax pots, steamers).
Maintain cleanliness of workstation and/or treatment room throughout shift.
Secure supplies and equipment at the end of each shift.
Dispose of trash and dirty linens in the proper area.
Evaluate equipment to assess proper functioning and report deficiencies.
Guest Relations
Address guests' service needs in a professional, positive, and timely manner.
Thank guests with genuine appreciation and provide a fond farewell.
Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.
Anticipate guests' service needs, including asking questions of guests to better understand their needs and watching/listening to guest preferences and acting on them whenever possible.
Communication
Speak to guests and co-workers using clear, appropriate and professional language.
Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Provide assistance to coworkers, ensuring they understand their tasks.
Escort all guests to changing rooms, relaxation, or next appointment.
Safety and Security
Follow company and department safety and security policies and procedures to promote a clean, safe, and secure environment.
Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
Practice universal health care protocol while dealing with guests and co-workers.
Policies and Procedures
Protect the privacy and security of guests and coworkers.
Maintain confidentiality of proprietary materials and information.
Follow company and department policies and procedures.
Make sure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
Perform other reasonable job duties as requested by Supervisors.
Provide assistance to individuals with disabilities, including assisting visually, hearing, or physically-impaired individuals within guidelines (e.g., escorting them when requested, using words to explain actions, writing directions on paper, moving objects out of the way, or offering access to Braille or TDD phones).
Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
Communication
Talk with and listen to other employees to effectively exchange information.
Provide assistance to coworkers, ensuring they understand their tasks.
Speak to guests and co-workers using clear, appropriate and professional language.
Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
Assists Management
Serve as a departmental role model or mentor by working alongside employees to perform technical or functional job duties.
Encourage and motivate employees to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.
Working with Others
Develop and maintain positive and productive working relationships with other employees and departments.
Partner with and assist others to promote an environment of teamwork and achieve common goals.
Support all co-workers and treat them with dignity and respect.
Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
Actively listen to and consider the concerns of other employees, responding appropriately and effectively.
Quality Assurance/Quality Improvement
Comply with quality assurance expectations and standards.
Physical Tasks
Read and visually verify information in a variety of formats (e.g., small print).
Move at a speed required to respond to work situations (e.g., run, walk, jog).
Stand, sit, or walk for an extended period of time or for an entire work shift.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance and objects weighing in excess of 75 pounds with assistance.
Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination.
Move over sloping, uneven, or slippery surfaces.
Move up and down stairs and/or service ramps.
Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Greet/Escort Guests
Supply guests/residents with directions and information regarding property amenities, services, and hours of operation, and local areas of interest and activities.
Open doors and assist guests/residents/visitors entering and leaving property.
Assist with group luggage requirements (e.g., luggage pull, storage, drops).
Communicate when interview
Manages the daily kitchen utility operations and staff. Areas of responsibilities include dish room operations, night cleaning, back dock cleaning and maintenance, banquet plating and food running. Supervises kitchen employees not actively engaged in cooking (e.g., dishwashers, kitchen helpers, etc.). Strives to continually improve guest and employee satisfaction while maintaining the operating budget.
CORE WORK ACTIVITIES
Managing Day-to-Day Operations
Leading Kitchen Team
Ensuring Exceptional Customer Service
Managing and Conducting Human Resource Activities
MANAGEMENT COMPETENCIES
Assists the Sous Chef in ensuring the quality, consistency and production of areas of responsibility in kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met
Leading Kitchen Team
Establishing and Maintaining Kitchen Goals
Ensuring Exceptional Customer Service
Managing and Conducting Human Resource Activities
Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property's restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.
CORE WORK ACTIVITIES
Ensuring Culinary Standards and Responsibilities are Met for Restaurant
Leading Kitchen Team
Establishing and Maintaining Restaurant Kitchen Goals
Ensuring Exceptional Customer Service
Managing and Conducting Human Resource Activities
Additional Responsibilities
MANAGEMENT COMPETENCIES
- Theo dõi quy trình bán hàng của VPBFC để tư vấn các sản phẩm của VPBFC đến khách hàng
- Xây dựng mối quan hệ tốt và duy trì mức độ hài lòng với các Đại lý
- Hoàn thành mục tiêu bán hàng & làm báo cáo hàng ngày.
- Thiết lập các tiến độ thanh toán cho khách hàng để giảm Chi phí tổng thể bằng cách thanh lý các khoản vay, hợp đồng lãi suất cao, ngắn hạn trước.
- Đánh giá & kiểm tra hồ sơ khách hàng để giảm thiểu sai lầm cho mỗi ứng dụng cũng như loại bỏ khách hàng lừa đảo
- Triển khai chiến dịch khuyến mãi mới để giúp Bộ phận bán hàng đạt được mục tiêu
- Kiểm soát POSM, xây dựng hình ảnh hiệu quả trong POS.
- Thực hiện các nhiệm vụ khác được giao bởi quản lý trực tiếp
- Nhân sự bếp bánh
- Trao đổi thêm khi phỏng vấn
JOB SUMMARY
Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.
CORE WORK ACTIVITIES
Leading Kitchen Operations
Ensuring Exceptional Customer Service
Maintaining Culinary Goals
Managing and Conducting Human Resource Activities
Additional Responsibilities