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

1. Đảm bảo quy trình làm vệ sinh được thực hiện theo đúng tiêu chuẩn của khách sạn và hoàn thành đúng thời gian quy định.

2. Vệ sinh hàng ngày, dọn dẹp đồ bẩn, thêm hoặc thay thế vật dụng cho khách sử dụng…tại các khu vực công cộng.

3. Đảm bảo vệ sinh sạch sẽ thường xuyên các khu vực khách, khu vực nhân viên, khối văn phòng….như bảng phân công công việc hằng ngày.

4. Làm các công việc được phân chia định kỳ theo kế hoạch của trưởng bộ phận: giặt thảm, đánh bóng sàn đá…

5. Kiểm soát sự mất mát, hư hỏng các vật dụng set up cho khách…báo cáo Giám sát hàng ngày.

6. Đặt biển lưu ý để du khách, nhân viên cẩn thận hơn khi đi qua khu vực vừa được vệ sinh xong, tránh những tai nạn đáng tiếc xảy ra.

7. Tiếp nhận các yêu cầu xử lý những sự cố liên quan đến vấn đề vệ sinh công cộng trong khách sạn.

8. Nhanh chóng thực hiện các yêu cầu, giải quyết các phàn nàn để khách lưu trú hài lòng về chất lượng phục vụ của khách sạn.

9. Báo cáo và nhờ sự can thiệp của cấp trên nếu gặp những tình huống khó giải quyết.

10. Làm vệ sinh sạch sẽ các máy móc, thiết bị, dụng cụ sau khi làm việc xong

11. Sử dụng các loại hóa chất đúng mục đích sử dụng và tiết kiệm.

12. Kịp thời phát hiện những mất mát, hư hỏng và báo ngay lên cấp trên xử lý.

13. Chủ động đề xuất những giải pháp nâng cao hiệu quả công việc và triển khai thực hiện khi được chấp thuận.

14. Đảm bảo việc sử dụng điện, nước, hóa chất hiệu quả, tiết kiệm.

15. Tuân thủ nội quy lao động của khách sạn.

16. Luôn luôn nhã nhặn, lịch sự, sẵn sàng giúp đỡ khách và đồng nghiệp.

17. Xây dựng mối quan hệ tốt đẹp với các nhân viên trong bộ phận và với các bộ phận khác trong khách sạn.

18. Tham gia các cuộc họp định kỳ, đột xuất của Bộ phận Buồng phòng hoặc của Khách sạn. Tham gia các hội nghị, hội thảo, các khóa đào tạo liên quan.

19. Thực hiện các công việc khác khi được Trưởng Bộ phận Buồng phòng/Tổng quản lý/ Ban giám đốc yêu cầu.

-Chịu trách nhiệm về khâu vệ sinh và lau rửa trong bếp và ngòai quầy bar;

-Sắp xếp công dụng cụ vệ sinh như chổi , cây lâu nhà , nước chùi gương.. đúng nơi;

-Kiểm tra nhà vệ sinh của nhà hàng theo bảng checklist;

-Kiểm tra và báo cáo các vấn đề vệ sinh trong nhà hàng cho giám sát hoặc quản lí.

• 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.

• Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate.
• Oversees the preparation and update of individual Departmental Operations Manuals.
• Ensures that all employees deliver the brand promise and provide exceptional guest service at all times.
• Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
• Personally and frequently verifies that guests in the Outlet are receiving the best possible service.
• Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations.
• Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
• Achieves the monthly and annual personal target and the outlet’s revenue.
• Assists in the preparation of the Annual Business Plan for Food and Beverage.
• Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate.
• Manages costs proactively based on key performance indicators, works with the respective Heads of Department as appropriate.
• Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan.
• Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge.
• Works closely with other Outlet Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
• Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
• Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
• Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
• Conducts monthly inventory checks on all operating equipment and supplies.
• Liaises with the Kitchen and Beverage Department on daily operations and quality control.
• Have a thorough knowledge and understanding of all food and beverage items in the menu and the ability to recommend Food and Beverage combinations and upsell alternatives.
• Oversees and assists in the recruitment and selection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees.
• Plans and implements effective training programs for employees in coordination with the Training Manager and Departmental Trainers.
• Oversees the preparation and posting of weekly work schedules, making sure that they reflect business needs and other key performance indicators.
• Encourages employees to be creative and innovative, challenging and recognizing them for their contribution to the success of the operation.
• Ensures that all employees have a complete understanding of and adhere to employee rules and regulations.
• Ensures that employees follow all hotel, company and local rules, policies and regulations relating to fire and hazard safety, and security.
• Provides feedback on the results of the Employee Engagement Survey and ensures relevant changes are implemented.

• Supervise handling of VIP, special attention, longstay and regular guests to ensure efficient check-in/out process in Downtime Retreat and guests’ stay are memorable to encourage future repeat stays.
• Provides constant feedback to hotel management and department heads concerning service issues, including guest desires, complaints and comments.
• Measure current levels of service performance against previously measured, benchmarked performance and constantly strives for improvement.
• Maintains open and excellent communication with all departments heads.
• Maintains up to date status in house group, functions, arrivals and departures. Review VIP, special attention, longstay and regular guests arrivals and makes certain that the guest needs for special requests are met.
• Presents innovative ideas to hotel management.
• Additional duties are necessary and assigned.
• Provide other services are requested by Front Office Manager.

Ensure adequacy of supplies at the cooking stations

Follow the guidance of the executive or sous chef and have input in new ways of presentation or dishes

Help to maintain a climate of smooth and friendly cooperation

Monitor and maintain consistent food standards and quality

Prepare ingredients that should be frequently available (vegetables, spices etc.)

Put effort in optimising the cooking process with attention to speed and quality

To participate in the development and design of seasonal menus

Performs opening and closing procedures established for the department.

Accurately records, pre-checks and picks-up all food and beverage orders.

Check in with guests to ensure satisfaction with each food course and/or beverages.

Responsible for cleaning and removing the trolleys/trays from guest rooms and corridor.

Serves guests their food and beverage in prompt, courteous manner as per the standard sequence of service.

Present physical and accurate check to guest and complete the payment process.

To be able to immediately monitor guest comments and pass on to your Superior, and be pro- active in solving problems whenever possible.

To have a full knowledge of the food & beverage items & their specifications, menu prices, recipes and style of service etc.

To have a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend Food & Beverage combinations and also up sell alternatives.

Check with the guest regarding the satisfaction of the meal.

Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.

Complete closing duties, including restocking items, turning off lights, etc.

Maintain cleanliness of work areas, chinaware, glassware, etc., throughout the day.

Report cleanliness and maintenance issues to the immediate supervisor.

Assist in carrying out scheduled inventories of products and operating equipment.

Ensure that the place of work and surrounding area is kept clean and organized at all times.

Ensure proper appearance and grooming while on duty.

Ensure to have minimum wastage and breakage.

Ensure communication between Kitchen, Order taker and service team members.

Monitor operating supplies, equipment and reduce spoilage and wastage successfully.

Being knowledgeable to operate the hotels point of sales (POS) system, other order taking systems or hand held devices, inventory software etc.

To ensure a very good relationship between the Operations floor, the Kitchen & Front of the House.

Assist in carrying out scheduled inventories of products and operating equipment.

Perform any other assigned reasonable duties and responsibilities as assigned or as requested by Supervisors.

Maintain equipment and sample inventory of products

Keep documentation and maintain clients files

Keep a clean and stocked room

Acknowledge and respond to relevant customer queries, needs and expectations

Suggest and promote retail products or additional services

Uphold hygiene standards and follow health and safety regulations

Cooperate with and report on administration on any arising issues

Apply best practices and be up to date with market trends

• Arranging everything to be enough before start to work

Sắp xếp mọi thứ đầy đủ trước khi bắt đầu công viêc.

• Responsible to do the day clean, turn down service for daily guest villas Có trách nhiệm lau dọn hàng ngày, dịch vụ cuối ngày thực hiện hàng ngày trong phòng khách

• Clean, make up & reset up the check-out villas for the new guest check-in in the standard as to be trained

Dọn dẹp và sắp xếp lại các phòng khách trả để chuẩn bị cho khách mới nhận phòng theo như tiêu chuẩn đã được đào tạo

• Responsible to arrange, clean the vacant villas for the guest check-in ensure that the sanitary standards, set up standard must be well done

Có trách nhiệm sắp xếp, dọn dẹp các phòng trống cho khách nhận phòng và đảm bảo các tiêu chuẩn vệ sinh, bày trí được hoàn tất tốt.

• Clean the vacant villas after finish all Jobs as above if the shift is not finish yet

Dọn dẹp các phòng trống và hoàn tất các công việc như trên nếu trong ca chưa hoàn thành

• Report to supervisors after shift

Báo cáo cho giám sát khi xuống ca

• Cleans and maintains guest rooms, guest bancony, linen rooms and cupboards according to set standards and procedures

Dọn dẹp và bảo trì phòng khách, ban công phòng khách, hàng vải trong phòng, tủ chén theo như quy trình và tiêu chuẩn

• Replenishes guest supplies

Thay, thêm các vật dụng trong phòng khách

• Ensures guest services specified by superiors and guests requests are promptly and courteously met

Đảm bảo khách được phục vụ chi tiết bởi giám sát và các yêu cầu của khách được nhanh chóng giải quyết và nhã nhặn

• Reports damage or malfunction in hotel rooms to superior Room and Turn Down Attendant

Báo cáo các vật mất mát hoặc hỏng hóc trong phạm vi resort cho giám sát

• Maintains equipment in proper state of cleanliness and repair

Đảm bảo các thiết bị được duy trì sạch sẽ và sửa chữa đúng cách

• Maintains a section room report

Thực hiện quy trình báo cáo của khu vực mình xử lý

• Maintains a daily room checklist

Thực hiện danh sách kiểm kê phòng hàng ngày

• Meets with superior and takes on daily assigned tasks

Gặp giám sát và nhận các nhiệm vụ được giao hàng ngày

• Reports and submits lost and found articles to superior immediately

Báo cáo và đệ trình các hàng mất mát cho giám sát ngay lập tức

• Report guest complaints to superior immediately

Báo cáo than phiền của khách cho giám sát ngay tức khắc

• Reports unusual behavior/activities on floors to supervisor

Báo cáo các hành động/ trạng thái bất thường ở khu vực mình làm ngay cho giám sát

• Records room status in allocated section accurately

Lưu lại tình trạng phòng đã được phân bổ chuẩn xác

• Complies with hotel’s health, safety and hygiene policy

Thực hiện các quy định về vệ sinh an toàn theo yêu cầu của khách sạn

• Adheres to personal grooming and hygiene standards

Đảm bảo tác phong theo tiêu chuẩn của khách sạn

• Attends meetings and training sessions as required

Tham gia các khóa huấn luyện và họp như yêu cầu

• Creates and maintains floral arrangements

Bảo vệ cay trồng

• Carry out valet services when required including delivery of linen or processing laundry orders

Thực hiện việc phục vụ tận phòng khi có yêu cầu bao gồm việc giao hàng vải hay nhận các yêu cầu giặt ủi

• Perform any other duties which may be assigned by the management from time to time.

Thực hiện các công việc khác được giao bởi ban quản lý mọi lúc