Việc làm cho sinh viên Đại học Kinh tế - ĐH Đà Nẵng

• Hoạch định kế hoạch, phân tích và thực hiện hoạt động Digital Marketing, Social Media. Phụ trách phát triển các chương trình PR, quảng cáo trên trên các phương tiện truyền thông online để quảng bá thương hiệu.
  
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• Triển khai quảng bá qua Email Marketing và Mobile Marketing;
• Viết tin, bài quảng bá và chịu trách nhiệm quản lý nội dung website của Công ty;
• Thu thập, phân tích thông tin thị trường, thông tin về sản phẩm, thông tin về các chương trình Digital Marketing, Social Media của đối thủ cạnh tranh;
• Đề xuất và thực hiện các chương trình khuyến mại, truyền thông, quảng bá và xây dựng thương hiệu cho công ty và các sản phẩm của công ty;
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• Tham gia các công việc khác theo yêu cầu của công ty.

I. JOB OVERVIEW

Manage the function of all Food and Beverage employees, facilities, sales and costs, to ensure international service standard and maximum departmental profit is achieved

II. DUTIES AND RESPONSIBILITIES

• Direct and organize the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits. 

• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of operation. 

• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, kitchens, stewards, etc. 

• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

• Participate with the chef, Sales & Marketing Manager in the creation of attractive and merchandising menus designed to attract a predetermined customer market. 

• Implement effective control of food, beverage and labor costs among all sub-departments. 

• Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. 

• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending. 

• Purchasing of purchase requirements of small wares, linens requirements etc. 

• Directly responsible for large groups…overseeing medium and smaller groups. 

• Consistent check of Banquet Food and Beverage quality, Banquet services and presentation. 

• Ensuring that services meet customer specifications. 

• Quality of meeting room set-up. 

• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met. 

Report to: General Manager (expat)

I. JOB OVERVIEW

Assist Food and Beverage Manager in managing the function of all Food and Beverage employees, facilities, sales and costs, to ensure international service standard and maximum departmental profit is achieved

II. DUTIES AND RESPONSIBILITIES

• Assist in organizing the Food & Beverage function within the hotel in order to maintain high standards of food and beverage quality, service, and merchandising to maximize profits.

• Administering Food and Beverage Department to meet the daily needs of operation.

• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub-departments, i.e., room service, restaurants, banquets, etc.

• Develop, implement and monitor schedules for the operation of all restaurants and bars to achieve a profitable result.

• Participate with the chef, Sales & Marketing Manager in the creation of attractive and merchandising menus designed to attract a predetermined customer market.

• Implement effective control of food, beverage and labor costs among all sub-departments.

• Establish and achieve predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion.

• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.

• Purchasing of purchase requirements of small wares, linens requirements etc.

• Directly responsible for large groups…overseeing medium and smaller groups.

• Consistent check of Banquet Food and Beverage quality, Banquet services and presentation.

• Ensuring that services meet customer specifications.

• Quality of meeting room set-up.

• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.

Report to: Food & Beverage Manager

- Sous Chef assists Executive Chef in overseeing the daily operation of the Kitchen an maintaining quality food products and services for the Hotel.

- Provide Training and Supervises kitchen staff in the proper preparation, cooking and presentation of various menu dishes.

- Assist Executive Chef in the creation and planning of menus and implement changes to continue to attract business.

- Assist with the implementation of kitchen plans of Executive chef.

- Assist the Executive Chef to maintain the food cost at the budget.

- Coordinate with the cost controller conducting the kitchen monthly inventory.

- Ensure that the roster of Kitchen staff is done properly and on time for approval.

- Ensure all guests are being treated in an efficient and courteous manner through positive transactions between Kitchen and F&B Service associates.

- Resolve customer complaints as appropriate to maintain a high level of customer satisfaction and quality.

- Ensure all Kitchen quality standards are complied with and that policies and procedures are consistently applied.

- Coordinate activities with other hotel departments in order to facilitate increased levels of communication and guest satisfaction.

- Directing, training and development of associates with an eye toward maximum associates’ satisfaction, productivity and guest satisfaction and assist in new-hire and process on-going training for them.

- Assist in the timely completion of performance appraisals.

- Develop formal training plans and conducts on-the-job training sessions for kitchen employees.

- Develop positive attitude on job skills, knowledge, autonomy and creativity of the staff.

- Provide them the basis of working in a kitchen in order to increase their qualification and culinary knowledge.

- Perform other duties and services as assigned by the Executive Chef.

Ensuring kitchens and dining facilities are clean and properly decorated

Purchasing equipment, ordering supplies or food ingredients and coordinating service details

Maintaining inventory and compliance with food safety regulations and laws

Helping with hiring and training employees

Performing administrative functions and preparing employee work schedules.

- Trao đổi khi phỏng vấn

• Execute all assigned tasks as directed and delegated from his or her Managers.
  
• Assist Executive Chef and Sous Chef with kitchen operations as necessary.
• Help Sous Chef to research and test new food products in conjunction with Company initiatives.
• Perform all duties of kitchen associates as required.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Ensure compliance with all local, state and federal (Health Department) regulations
• Support procedures for Food & Beverage portion and waste controls.
• Follow proper handling and right temperature of all food products.

• Handle all the Residence Club information, room status and make appropriate preparations before guest arrival.
• Greet the VIP guest upon their arrival, check-in and escort to room thus to co-ordinate the welcome amenity.
• Welcome the Club Floor guest, introduce the service and facilities.
• Assist the Manager to communicate and coordinate with every department, ensure the efficient and high quality productions.
• Deal with the complaints and emergencies of Residence Club.
• Assist the Manager to conducts performance appraisals of Club Lounge associates
• To assist and handle Long Stay Guest account settlement and House Use account settlement.
• Communicates situations where guests are dissatisfied or experiencing a problem and offers the resolution to the Assistant Front Office Manager.
• Ensure Guest Service Associates - Residence Club follows up on Traces and ensure complete update and resolve follows up on high balance account daily and alert Manager if account exceeded house limit.
• To checks and replenishes collateral and stationeries as required for daily operations. To handle and maintain all tools and equipment in department with appropriate care.
• Coordinates with Housekeeping on the set up of amenities in the rooms prior to guests’ arrival
• Ensure associates provide a personal, memorable and efficient departure experience to guest reflecting the New World culture; offer the assistance of Service Express to assist with the luggage and offer departure transportation if required.
• Is totally familiar with the Front Desk (Reception/Cashiering) back-up procedures in the event that any Front Office equipment malfunctions.

• Execute all assigned tasks as directed and delegated from his or her Managers.
• Assist Executive Chef and Sous Chef with kitchen operations as necessary.
• Help Sous Chef to research and test new food products in conjunction with Company initiatives.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Ensure compliance with all local, state and federal (Health Department) regulations.
• Support procedures for Food & Beverage portion and waste controls.
• Follow proper handling and right temperature of all food products.
• Developing creative customized cakes and baked goods for café, lounge, banquets and weddings
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Actively participates in and leads recruitment and talent development for the division/department, to meet both current and future needs
• Operate and maintain all department equipment and report malfunctions.
• Be responsible for asset management of all outlet property and facilities.
• Actively involved in training the associates on the fundamentals of techniques and excellent plate presentations.
• Participate in training associate on menu items including ingredients, preparation methods and unique tastes.
• Train associates in Safety Procedures and supervise their abilities to follow loss prevention policies to prevent accidents and control costs.
• Periodically plan outside associates’ activity to promote teamwork.
• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.
• Respond to guest inquires or concerns within 24 hours in what is deemed the appropriate manner
• Maintain F&B concepts and Mission standards concerning preparation & presentation.
• Carry a monthly self-inspection and make sure the Culinary Department is compliant with the
• Promote positive inter-departmental relations through candid communication and cooperation.

Spends time in public areas observing associate-guest interaction and talking with guests, works through Heads of Department to coach associates in guest service skills as necessary.

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.

Ensures that each cost center (e.g. Stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest.

Assists in the preparation of the Annual Business Plan.

Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.

Assists in the inventory management and ongoing maintenance of operating equipment and other assets.

Monitors all operations, especially during peak business periods, working through the respective Head of Department to make adjustments where necessary.

Works closely with other Leadership Committee members in a supportive and flexible manner, focusing on the overall success of the Dining and the satisfaction.

Ensures that all associates are up to date with the availability of seasonal and new products on the market.

Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.

• Conduct proactive media calls to bring to the media the latest information related to hotel promotions and other activities.
• Conduct the media calls in a systematic manner by planning in advance according to the set guidelines and business need.
• All media call activities are to be properly documented for future reference and submitted to Director of Communications for review.
• Ensure all enquires are handled promptly and efficiently.
• Be proactive in pursuing opportunities for hotel promotions
• Responsible for planning and organizing media events.
• Press Release
• Compile and update the Press Release distribution list.
• Prepare press release on any hotel promotions and special events or activities and forward to respective media.
• Coordinate with New World Hotel Management Ltd. Corporate Office to provide information on property promotions and events for featuring in both internal and external publications.
• Brochures and Promotional Materials
• Responsible for the design and production of all hotel promotional materials.
• In charge of any photo shooting for promotional purposes.
• Ensure that all designs of brochures, flyers, posters and advertising are done accordingly to New World Hotel corporate brand guidelines and standards.
• Walk through the Hotel at least once daily to make certain that all display of the hotel promotional materials are placed properly and are accordingly to New World Hotel Management Ltd. Guidelines.
• In charge of distribution of all promotional materials and constantly review the current distribution channels and come up with new ideas for enhancement.
• Be responsible for controlling cost for all design and production of promotional materials and advertising, avoiding any over-spending.
• Monthly update on the actual expenses for record purposes and put together justification for any variance.
• Assist the Hotel management in maintaining a positive image of the Hotel.
• Act as the key contact person of the Hotel for all media.
• Be responsible for the controlling of any use of the hotel premises for any professional filming or photo shooting arranged by outsiders.
• Ensure all information related to the Hotel is updated in both external and internal publications and websites.
• Train and develop other sales associates
• Coach and counsel associates to ensure timely rectification of performance.
• Derive own SMART development plan fortify strengths and overcome weaknesses. (SMART = Specific, Measurable, Achievable, Realistic and Timely)
• Assist in arranging training for other associates and be active in sharing experiences with others.
• Assist in reviewing the operation procedures regularly and make recommendations on changes to LSOPs.
• Fully utilize all New World Petaling Jaya Hotel Resources
• Closely work with sister properties in creating cluster promotions and awareness.
• Maintain close communication with related Departments in New World Hotel Management Ltd. Corporate on all Hotel Promotions and Events.
• Prepare periodic reports
• Prepare Monthly Report and other reports according to business needs.
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• Supervise pastry preparation shift operations and ensures compliance with all Food & Beverage Standards, Policies and Procedures.
• Assist Executive Chef, Executive Sous Chef, Chef De Cuisine and Sous Chef with kitchen operations as necessary.
• Recognize superior quality products, presentations and flavor.
• Maintain food preparation handling and correct storage standards.
• Maintain purchasing, receiving and food storage standards.
• Support procedures for Food & Beverage portion controls and waste
• Follow proper handling and right temperature of all food products.
• Develops and updates policies and manuals, as related to the division/department, for implementation in the field, while ensuring compliance to the same for consistency across the group.
• Know and implement Hotels Hygiene and Safety Standards.
• Train, coach, and counsel associates in order to reach a satisfactory level of productivity.