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

• Provide excellent customer services
• Always strive towards best customer satisfaction
• Greet customers and present menus
• Maintains inventory, ensures bar is well-stocked and clean.
• Determines employees’ schedules.
• Tracks customer behavior and sales.
• Maintains budget and monitors costs.
• Maintains drink recipe documentation.
• Adhere to all relevant health department rules/regulations and all customer service guidelines

ĐÀ NẴNG | Wink Hotel Danang Centre | Wink space intern (Thực tập sinh lễ tân)

- Welcome, greet, offer service, give send-off, room-check and ensure everything as prescribed.

- Support FOM, Duty Manager in instructing and supervising the FO operations.

- Ensure good customer service delivered to every individual at Lobby. Working mainly at Privilege Lounge for VIP/ ADV Member to do welcome, check - in, customer service, handling complaint

- Receive compliments with courtesy and keep track of complaints.

- Report all issues related to customer service in the book handed to manager.

- To treat guests as a host, including guests needing special attention, family, women and the disabled.

- To be willing to help guests.

- To prepare fruit baskets and other utilities in rooms upon special requests of guests.

- To save and regularly update profile information of guests, birthdays and anniversaries of guests.

- To ensure all guests are served immediately and politely.

- To guide guests to their room after checking in, introduce the conveniences of the hotel and other special service on the way to their rooms.

- To check with Front Office Supervisor about room status within the day, quickly meet guests’ requirements.

- To check all rooms arranged for VIPs and regular guests within the day when required.

- To provide guests with any information related to meetings, ticket service, general information of flights, buses, ferries and trains, special events in the city and activities of the hotel at the time. To show your regards to guests anywhere, anytime.

- Guest relation department must ensure to have good relationships and coordination with other departments in serving guests.

- To ensure all guests in the hotel, especially regular guests, receive all premium service and enjoy their satisfactory stay in the hotel.

- To meet and welcome regular guests and VIPs at their arrival. To check lists of VIPs, regular guests and all individuals coming within the day to plan for welcoming.

- To collate with confirmation to ensure all guest requirements are met.

- To ensure all complaints of guests during their stay are solved at the best and earliest.

• Conducts shift briefings to ensure hotel activities and operational requirements are known
• Supervise front office operations during assigned shift
• Supervise cashiering activities during shift
• Works with Superior and Human Resources on manpower planning and management needs
• Works with Superior and Director of Finance in the preparation and management of the Department’s budget
• Other tasks assigned by manager

• Be responsible for food quality & hygiene of Kitchen together with Chef de Parties

• Ensure consistency service within the department

• Perform Services behaviours in daily operation basic towards the guests

• Sharing guest feedback to the supervisor

• Handle guest’s requests, or escalate to higher levels and/or relate departments when need it

• Communicates politely and display courtesy to guests and internal customers

• To strive to anticipate the clients’ needs whenever possible to enhance quality service and in turn complement client satisfaction. information likely to be of the interest to guests

• Responsible for the maintenance of the hotel information directory (function board) and ensures that the information shown in current and accurate at all times

• Handle problems associated with guests and liaise with department heads or executive management in the absence of the Assistant Airport Operation Manager/ Airport Operation Manager

• Assist guests with all inquiries, both hotel and non-hotel related

• Produces food of high quality according to standard recipes
• Assists with the preparation, presentation, decoration and storage of the all dishes in the menu
• Communicates politely and display courtesy to guests and internal customer
• Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information
• Establishes and maintains effective employee working relationships
• Attends and participates in daily briefings and other meetings as scheduled
• Attends and participates in training sessions as scheduled
• Prepares in advance food, beverage, material and equipment needed for the service
• Cleans and re-sets his/her working area
• Implements the hotel and department regulations, policies and procedures including but not limited to:

1. House Rules and Regulation
2. Health and Safety
3. Grooming
4. Quality

• Hygiene and CleanlinessBe responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire Life safety.
• Perform any other duties which may be assigned by the management from time to time.
• Reads the hotel's Employee Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.
• Attends training sessions and meetings as and when required.

- In absence of Manager, conducts shift briefings to ensure hotel activities and operational requirements are known

- Prepares, cooks, serves and stores the French Dishes:

- Provides direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards

- Communicates to his/her superior any difficulties, guest or internal customer comment and other relevant information

- Assists the Sous Chef and Chef de Cuisine in ensuring that all culinary standards in that section comply with company and Hotel Policies and Procedures and Minimum Standards.

Monitors food and operating costs and controls these by reducing waste.

- Trains the culinary employees in that section of kitchen in the skills necessary for them to perform their function.

- Works in any sections of kitchen when necessary or as requested by the Sous Chef or Chef de Cuisine.

Duties and responsibilities

Financial returns:

• Be responsible for saving hotel asset/ energy/ water/ chemical and propose the saving ideas to management

• Understanding departments and hotel’s product, and upsell to the guest, or recommend hotel products to the guest.

• Report Lost and Found immediately to Security

• Be responsible in keeping our property safe and secure.

• Preserve ingredients and food in good conditions in order to keep cost in line.

People:

• Perform/ behave as per IHG Winning Ways to other colleagues (within your department and toward other departments)

• Train and help colleagues on the jobs

• Follow up with the assignment from Supervisor.

• Participate all training assigned by supervisor including English training and job skills training

• Provide direction to casual staff and Stewards

• Establish and maintain effective employee working relationships

• Attend to all briefings

Guest experience:

• Perform Services behaviours in daily operation basic towards the guests

• Share guest feedback to the supervisor

• Handle guest’s requests, or escalate to higher levels and/or relate departments when need it, reporting complaints or problems if no immediate solution can be found, whilst providing a prompt follow-up.

• Drive buggy safely after being certified and be responsible for protecting this asset in good conditions

• Communicates politely and display courtesy to guests and internal customers

• Provides a courteous and professional service at all times.

• Maintains positive guest and colleague interactions with good working relationships.

Responsible business:

• Be responsible in keeping our property safe and secure

• Be responsible in protecting the environment such as the trees, the sea, and the special species

• Understand IHG Brand Standard related to your department

• Recommended changes to these standards

• Co-ordinate special projects as required, such as…

• Rotate the roles (cross training) within department when required

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

• Prepare kitchen equipment for use

• Assemble and prepare ingredients for menu items

• Prepare simple food items

• Prepare food for service

• Portion and plate food

• Assist with checking and receiving goods

• Store goods

• Maintain storage areas

• Clean and store equipment

• Clean premises

• Handle waste and linen

• Maintain a hygienic kitchen

• Clean kitchen and equipment

• Maintain high standards of personal hygiene

• Carve various cooked meats.

• Assist in quality control of items.

• Set up buffet presentations.

• Ensure high standards of personal presentation and grooming.

• Respond to changes in the Food and Beverage function as dictated by the industry, company and hotel.

• Read the hotel's Employee Handbook and has an understanding of and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to fire, hygiene, health and safety.

• Attend training sessions and meetings as and when required.

• The Telephone Operator is responsible and accountable for all operations in relation to the switchboard and guest message delivery whilst on duty. You are responsible in a minor, yet very important capacity to aid and assist within reservation. All duties and tasks performed are to be procedurally correct, timely and consistent.
• The Telephone Operator must also ensure that through personal presentation, telephone manner, effective and efficient work practices and guest service standards, that the guests and callers “first” impression of the hotel are lasting ones of genuine warmth and friendliness and of high standards.
• Responsible for ensuring that clear and constant communication lines are kept within all staff area and Hotel departments.
• To ensure that all guests and callers are provided with concise information concerning the services and facilities provided by the hotel.
• Responsible for the ongoing communication of pertinent information using the Telephone logbook provided to other shifts.
• To ensure on a daily basis that you are fully aware of all arrivals to the hotel, and in particular, VIP’s and return guests, and that you are aware of any special requests for appropriated action.
• To ensure that you are completely aware of the complete range of services and facilities that the hotel provides to its guests and visitors.
• To ensure you have a complete and thorough knowledge of the outlets of the hotel, their operating hours and the scope of services that they provide.
• To ensure that all telephone calls are attended to in a helpful and professional, yet warm and friendly manner.
• To ensure that the switchboard is not left unattended at any time whilst on duty.
• Responsible for the prompt and correct input of all guest messages into the system.
• To identify any faults that occur in the switchboard at any time whilst you are on duty, contact the relevant member and report the fault direct to the Manager on Duty.
• Responsible for providing a personal, efficient, friendly and warm wakeup call service for our guests as required.
• To ensure confidentiality is adhered to in relation to all enquiries in reference to guests or staff with no exceptions.
• To maintain and be aware of the importance of guest recognition.
• Responsible for adhering to the rules and regulations of the hotel as set down in the staff handbook.
• To assist and carry out other duties as required and directed.
• To be completely aware of the Fire and Emergency procedures of the hotel and your responsibilities in an emergency.
• To acquire, through training provided, a complete knowledge of all policies and policies as set down by the hotel that relate specifically to the switchboard.
• To ensure at all times that personal presentation is immaculate and your uniform or work clothes are in line with hotel uniform and clothing codes.

• Deliver Food and Beverage service of high standard and in accordance with departmental standards and procedures
• Communicates to his/ her superior any difficulties, guest comments and other relevant information
• Take appropriate action to resolve guest complaints
• Food and beverage stock is stored in relation to hotel procedures

• The InterContinental Danang Sun Peninsula Resort Villa Host represents the epitome of the highest standards of Butler service in the InterContinental Brand.
• The Villa Host must be knowledgeable about all guest related aspects, stressing on his preferences and itinerary in order to ensure an unforgettable experience. Acting as a combination of ‘Personal Assistant, invaluable friend and local guide’ during guest’s resort stay, the esteemed Club Butlers help Club InterContinental guests to get the most from their stay at Club InterContinental, the resort and the destination itself.
• He/ she is responsible for the quality of service that every guest’s receives during his stay and attends to their needs and wants. He/ she inspects and sets up their rooms prior to arrival and upkeep the quality throughout their stay. The InterContinental Butler sets the stage and creates the memorable experience of each guests’ stay.
• At InterContinental Hotels & Resorts we look for people who are charming, confident, and internationally-minded; people who know what it takes to exceed guest expectations.

- Hỗ trợ việc phục vụ và học hỏi kinh nghiệm trong môi trường làm việc thực thụ và chuyên nghiệp tại các nhà hàng thuộc Khu nghỉ dưỡng InterContinental Danang Sun Peninsula:

* Nhà hàng Citron: Ẩm thực Việt

* Nhà hàng La Maison 1888: Ẩm thực Pháp

* Nhà hàng Barefoot: Ẩm thực Địa Trung Hải, Hải sản

* Pastry: bếp Bánh

- Đăng bài, sử dụng các kênh bán phòng, mạng xã hội, bán dịch vụ để tìm kiếm khách hàng tiềm năng và sale các sản phẩm du lịch (villa/khách sạn)
- Nhận biết, nắm bắt nhu cầu của khách hàng để từ đó giới thiệu dịch vụ đáp ứng nhu cầu của khách hàng với chi phí phù hợp.
- Gọi điện, chat online và gửi email tư vấn, giới thiệu,giải đáp các thắc mắc của khách hàng/đối tác các dịch vụ và thực hiện chốt đơn hàng.
- Thực hiện các công việc được giao khác

- Duy trì và phát triển các OTAs sẵn có Agoda, Booking .com,Airbnb, Expedia,….Phát triển thêm nguồn khách các nền tảng OTAs khác.
- Quản lý kênh OTAs, tối ưu hoá hiệu suất kinh doanh (điều chỉnh hoàn thiện thông tin,hình ảnh,chương trình khuyến mãi,tiếp thị,quảng bá...để tăng độ hiển thị).
- Thực hiện kiểm tra cân chỉnh giá theo mùa vụ,tình trạng phòng,nghiên cứu phân tích thị trường,test bookings, rate shopping hàng ngày trên tất cả các kênh bán hàng và của đối thủ cạnh tranh để kịp thời đưa ra đề xuất điều chỉnh.
- Chủ động đề xuất các ý tưởng,phương án nhằm nâng cao hiệu quả. Điều hành và xử lý tất cả các đặt phòng của khách và chăm sóc khách hàng.

• Will discuss during the interview - Sẽ trao đổi cụ thể trong quá trình phỏng vấn

̂ ̂ // ̂́ ̣̂ & . ~ _Địa điểm làm việc : Remote (Hà Nội, HCM, ĐN)
Bên mình có tiền lễ cho người giới thiệu ứng viên thành công 
Nội dung công việc : 
Giai đoạn đầu sẽ được Học chuyên môn về ERP/SAP. Bắt đầu tham gia vào các dự án triển khai, nâng cao hoặc hỗ trợ ERP hàng ngày. Bao gồm hiểu biết về quy trình kinh doanh, thực tiễn ngành, sản phẩm ERP và giải pháp doanh nghiệp...
ERP/SAP Consultant sẽ tích lũy được những giá trị và kinh nghiệm quý báu khi trực tiếp làm việc với chủ doanh nghiệp, các công ty lớn với những dự án sản phẩm quy mô triệu người dùng trên thế giới
Hành trình thú vị này đang chờ đón bạn ở phía trước cùng cơ hội phát triển sự nghiệp dài hạn 
Yêu cầu : 
- Nữ 9x. Tốt nghiệp Đại học/Thạc Sĩ
- Tiếng Nhật N1+ tiếng Anh cơ bản (Hoặc Upper N2 + tiếng Anh tốt)
- 2-3 năm kinh nghiệm làm việc trong lĩnh vực IT (IT com, BrSE, QA, PM,..) /kế toán/Thu mua/bán hàng/logistics tại công ty/tập đoàn Nhật Bản
- Có kỹ năng giao tiếp, làm việc nhóm và kỹ năng tổ chức, quản lý thời gian 
- Được đào tạo chuyên môn và nghiệp vụ 
* Ưu tiên（không bắt buộc) :
- Có kinh nghiệm tư vấn phần mềm ERP/SAP tại doanh nghiệp Nhật Bản.
- Tốt nghiệp đại học tại Nhật
- Có kinh nghiệm làm việc trong ngành sản xuất tại Nhật Bản.
- Có kinh nghiệm logistic tại nhà máy.
- Có kinh nghiệm kế toán tại doanh nghiệp Nhật Bản.
- Có kinh nghiệm làm việc tại các tập đoàn lớn

Quyền lợi : 
- Phụ cấp trông trẻ: 7.000.000 VND/tháng cho gia đình có con nhỏ đến 6 tuổi
- Sau 1 năm làm việc lương review lên đến 70 mil 
- Phí Internet tại nhà, cung cấp PC, bàn, ghế và màn hình PC cần thiết cho công việc.
- 12 ngày phép năm + nghỉ lễ 
- Được làm việc Remote/Hybrid từ Viet Nam 
- Cơ hội được làm việc tại khu vực ĐNA 
- Được làm việc trong môi trường trẻ, chuyên nghiệp và phát triển 
- Luôn đề cao đóng góp và sự phát triển của từng nhân viên. Những đóng góp đã tạo nên sự phát triển bền vững, và thành công của doanh nghiệp.
- Các gói lương thưởng cạnh tranh và ưu tiên cân bằng giữa công việc và cuộc sống, giúp bạn có được môi trường làm việc chuyên nghiệp và thuận lợi trong thế giới tư vấn SAP.
- Còn chế độ khác đang chờ đón bạn 


 

The Resort’s Experience Coordinator is an integral part of the guest experience, conducting nature tours, developing nature-related guest programs and educating on the importance of conservation. They will also work on environmental and sustainability projects as assigned.

The position is also responsible to develop and deliver other types of guest experiences such as design tours and tours to Hoi An. They will support the marketing department in providing site inspections

Duties

• To organise tours and enrichment programmes for guests (including children) to build understanding of environmental stewardship, wildlife conservation, and anti-poaching, as well as tours focused on other topics such as design and destination experiences

• To understand the scope of Resort operations and lead or contribute to environmental or sustainability initiatives

• To support educational programmes for front-line staff, management, and vendors to safeguard the Resort's biodiversity

• To assist in building the Resort's reputation as a steward of the Son Tra Peninsula