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

– Thời gian

+ Ca sáng: 7h30-12h30

+ Ca chiều: 12h30 -17 h30

+ Ca tối: 17h30-22h30

=> MỨC LƯƠNG KHỞI ĐIỂM :

+ Phục vụ : 14-17k tùy năng lực

+ Pha chế : 17-20k tùy năng lực

– Thời gian:

+ Ca sáng 1nv Nữ : làm từ 6h45 đến 11h

+ Ca chiều 2nv Nữ : làm từ 16h44 đến 22h30

– Công việc : phục vụ , dọn quán

=>  Lương đến quán trao đổi trực tiếp ạ

– Công việc chính: phục vụ, dọn dẹp vệ sinh và chăm sóc không gian quán.

– Thời gian:

+ Ca 1: từ 6h30 -12h

+ Ca 2: từ 12h – 17h30

+ Ca 3: từ 17h30 – 23h00

=> Lương thử việc 14k/h, tăng lương theo năng lực sau 2 tháng thử việc.

– Thời gian làm việc :

+ Sáng : 10h đến 14h

+ Chiều: 16h đến 22h

=> Mức LƯƠNG : 18n/1h

– Thời gian:

+ Ca sáng : 6h30 – 12h00

+ Ca trưa : 12h00 – 16h30

+ Ca tối : 16h30 – 22h30

1. Pha chế- làm được tết

– Làm được 1 trong 2 ca : 6h-14h/ Ca : 14-22h

=> Lương : 17-19k /h,

2. Phục vụ – làm được tết

– Thời gian : Ca sáng : 6h -12h/ Ca trưa : 12h -17h/ Ca tối ; 17h-22h

=> Lương :15-17k /h

1.Nhân viên kế toán

– Lương thử việc : 6tr / 2tháng

2. Nhân Viên Bán Hàng Ca Tối

– Thời gian: 17h-21h30

– Tổng thu nhập: 2 triệu trở lên ( tùy năng lực bản thân )

– Vị trí:

+ Phụ tá nha khoa

+ Nhân viên telesale

+ Nhân viên kế toán

– Lương trao đổi trực tiếp.

– Công việc:

+ Phụ trách kế toán nội bộ (như gọi công nợ,theo dõi phải thu, phải chi, kiểm tra phiếu nhập, phiếu xuất, viết hóa đơn điện tử…),

+ Bán hàng: chăm sóc khách hỗ trợ kinh doanh.

– Giờ làm việc: Giờ 7h30 đến 11h45 chiều 1h45 đến 5h30 / Làm từ thứ 2 đến thứ 7, chủ nhật nghĩ

– Thu nhập: Trao đổi khi phỏng vấn Công việc lâu dài, ổn định

– Vị trí tuyển dụng:

+ NHÂN VIÊN BÁN HÀNG ( NỮ )

+  QUẢN LÝ BÁN HÀNG

+  KẾ TOÁN BÁN HÀNG

+  NHÂN VIÊN MARKETING ONLINE

– CÔNG VIỆC

+  Bán hàng, tư vấn về phụ kiện điện thoại, đồ công nghệ

+  Chăm sóc, trưng bày, bảo quản hàng hoá

+  Hỗ trợ tư vấn, chăm sóc khách hàng qua điện thoại

+ Hỗ trợ và kiêm việc kế toán

– Lương + thưởng: 4.500.000 đ – 12.000.000 đ (thu nhập không giới hạn tuỳ thuộc vào năng lực của mỗi cá nhân) –

– Địa chỉ làm việc:

+ Cở Sở 1: 114 Hàm Nghi, Đà Nẵng

+ Cở Sở 2: 484 Núi Thành, Đà Nẵng.

+ Cở Sở 3: 444 Trần Cao Vân, Đà Nẵng

+ Cở Sở 4: 270 Trần Nhân Tông, Điện Bàn.

– Vị trí tuyển dụng:

1. Bếp chính (02 người)

2. Phụ Bếp (04 người)

3. Nhân viên Phục vụ Nam (04 người)

4. Nhân viên Phục vụ Nữ (08 người)

5. Nhân viên Lễ tân (06 người)

6. Nhân viên Kế toán (01 người)

7. Nhân viên Thu ngân (02 người)

– Lương thoả thuận theo năng lực. Môi trường làm việc chuyên nghiệp, Nhà hàng cao cấp, nhiều chế độ- ưu đãi.

– Thời gian: Full time

– Mức Lương thử việc : 6tr/ tháng ( Thử việc 2th)

MS𝟎𝟏: 𝐍𝐡𝐚̂𝐧 𝐯𝐢𝐞̂𝐧 𝐭𝐡𝐢̣ 𝐭𝐫𝐮̛𝐨̛̀𝐧𝐠 𝐯𝐢𝐞̂̃𝐧 𝐭𝐡𝐨̂𝐧𝐠 : 𝐒𝐋 𝟎𝟐

– Mô tả công việc :

+  Quản lý và phát triển hệ thống đại lý, cửa hàng trên khu vực phụ trách.

+  Báo cáo hoạt động phát triển theo định kỳ.

+ Hoàn thành doanh số KPI hàng tháng theo kế hoạch công ty đề ra

𝐌𝐒 𝟎𝟐: 𝐍𝐡𝐚̂𝐧 𝐯𝐢𝐞̂𝐧 𝐤𝐢𝐧𝐡 𝐝𝐨𝐚𝐧𝐡 (𝐧𝐠𝐚̀𝐧𝐡 𝐯𝐢𝐞̂̃𝐧 𝐭𝐡𝐨̂𝐧𝐠) : 𝐒𝐋 𝟎𝟐

– Mô tả công việc :

+  Quản lý và phát triển sản phẩm viễn thông và hệ thống đại lý, cửa hàng trên khu vực phụ trách.

+  Báo cáo hoạt động phát triển theo định kỳ.

𝐌𝐒 𝟎𝟑: 𝐍𝐡𝐚̂𝐧 𝐯𝐢𝐞̂𝐧 𝐤𝐞̂́ 𝐭𝐨𝐚́𝐧 ( 𝐧𝐨̣̂𝐢 𝐛𝐨̣̂ ): 𝐒𝐋 𝟎𝟐

– Mô tả công việc :

+ Kế toán chi tiết các hoạt động của công ty :

+ Kế toán tiền mặt, tiền gửi, tiền vay.

+  Kế toán kho ( nhập – xuất – tồn kho ) và công nợ

Thu thập và xử lý các chứng số liệu, chứng từ kế toán thông qua các nghiệp vụ kinh tế.
Hạch toán thu/ chi, các khoản khấu hao, ghi chép thuế GTGT.
Theo dõi và quản lý công nợ.
Thực hiện một số công việc khác theo yêu cầu của quản lý.
Chi tiết công việc sẽ trao đổi cụ thể trong buổi phỏng vấn.

Prepare special meals or substitute items. Regulate temperature of ovens, broilers, grills, and roasters. Pull food from freezer storage to thaw in the refrigerator. Ensure proper portion, arrangement, and food garnish. Maintain food logs. Monitor the quality and quantity of food that is prepared. Communicate assistance needed during busy periods. Inform Chef of excess food items for use in daily specials. Inform Food & Beverage service staff of menu specials and out of stock menu items. Ensure the quality of the food items. Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist. Prepare cold foods.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; serve as a role model. Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Complete appropriate safety training and certifications to perform work tasks.

Policies and Procedures

• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Follow company and department policies and procedures.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Protect the privacy and security of guests and coworkers.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Assist other employees to ensure proper coverage and prompt guest service.
• Address guests' service needs in a professional, positive, and timely manner.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Talk with and listen to other employees to effectively exchange information.
• Provide assistance to coworkers, ensuring they understand their tasks.

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.
• Develop and maintain positive and productive working relationships with other employees and departments.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.

General Kitchen

• Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.
• Follow appropriate personal hygiene procedures to ensure food served to guests is safe for consumption, including disinfecting hands prior to handling food and wearing a hat/hairnet and proper footwear.
• Follow and ensure compliance with food safety and handling policies and procedures, such as product rotation, First In-First Out (FIFO); dating, labeling, cleaning, and organizing coolers/freezers/storage areas; and Cold Chain compliance, across all food-related departments and areas.
• Ensure the quality of the food items and notify manager if a product does not meet specifications.
• Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.
• Communicate any assistance needed during busy periods to the Chef to ensure optimum service to guests.
• Monitor the quantity of food that is prepared and the portions that are served in to control food waste and ensure that good food is not thrown away.
• Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).
• Check and ensure the correctness of the temperature of appliances and food using thermostats and thermometers, including monitoring freezer systems, such as fans, drains, and doors, for proper operation, and report issues or problems to facility management.
• Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).
• Maintain up-to-date knowledge of company Food Safety Programs within assigned area of responsibility, as well as all local, state, and federal regulations.
• Inform Chef of any excess food items that can be used in daily specials or elsewhere.
• Maintain food logs for all food products (e.g., production charts).

Sanitation and Maintenance

• Wash and disinfect kitchen area including tables, tools, knives, and equipment to ensure sanitary conditions and meet the departmental standards, including using sanitizers required by health department.
• Set-up and break down work station with required mise en place, tools, equipment and supplies, ensuring items are to established specs, ensuring adequate fill of containers, storing items appropriately, and cleaning station as appropriate.
• Follow and ensure compliance with sanitation and cleaning procedures and pest control guidelines, reporting pest control issues to appropriate personnel.
• Disassemble and assemble kitchen equipment following safety procedures when cleaning.

Kitchen Tools & Equipment

• Use kitchen tools safely and appropriately, including using appropriate tools to open cartons, boxes, and cans; keeping knives sharpened; using proper knife handling procedures; using correct knives for particular food item or specific task; using dry pads when moving hot material; and engaging all appropriate safety devices prior to operating equipment.
• Use measuring tools (for example, scale, measuring cups, measuring spoons) to precisely measure ingredients and portion sizes.

• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist, establishing priority items.
• Test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Prepare ingredients for cooking, including portioning, chopping, and storing food before use.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.
• Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.
• Prepare special meals or substitute items, where possible, to satisfy guest requests.
• Regulate temperature of ovens, broilers, grills, and roasters.
• Pull food from freezer storage to thaw in the refrigerator, according to freezer pull chart.

Set-up

• Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.
• Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.
• Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

Banquet/Buffet

• Breakdown work station and return and label back-up items according to proper food handling procedures.

Maintenance, Sanitation, and Cleaning Activities

• Ensure food storage areas are clean.

Answer, record, and process all guest requests, questions, or concerns via telephone, email, chat, and mobile communication devices. Operate telephone switchboard, process guest requests for wake-up calls, and connecting and directing calls to the appropriate extension. Receive, record, and relay messages accurately. Log all guest requests or issues into computer, contact appropriate individual or department (e.g., Bellperson, Housekeeping), and follow up with guest to ensure their request has been resolved to their satisfaction. Provide information to guests about room features, property amenities, and local areas of interest. May process room service orders, answer questions on menu selection and record transactions in point-of-sale system. Assist guests with accessing internet and guestroom entertainment.

Follow all company policies and procedures; 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, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, and support team to reach common goals. Comply with quality assurance expectations and standards. Read and visually verify information in a variety of formats; 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 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.
• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Maintain awareness of undesirable persons on property premises.

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Maintain confidentiality of proprietary materials and information.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Comply with quality assurance expectations and standards.

Guest Relations

• Address guests' service needs in a professional, positive, and timely manner.
• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process 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.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
• 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).
• Answer, record, and process all guest calls, requests, questions, or concerns.
• Receive, record, and relay messages accurately, completely, and legibly.
• Contact appropriate individual or department (e.g., Bellperson, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem.
• Process room service orders, answer questions on menu selection; record transactions in point-of-sale system, process payment and run cashier reports at end of shift.
• Accept and record wake-up call requests and deliver to appropriate department.
• Log all guest requests, incidents, and adjustments customer relationship management (CRM) system to allow for proper tracking and documentation of guest problems and solution.
• Respond to special requests from guests/residents with unique needs.
• Follow up with guests to ensure their requests or problems have been met to their satisfaction.
• Supply guests/residents with directions and information regarding property amenities, services, and hours of operation, and local areas of interest and activities.
• Identify and explain hotel features to guests (e.g., use of room key, ice and vending areas, in-room safe, hotel services).

Communication

• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
• Speak to guests and co-workers using clear, appropriate and professional language.
• Exchange business related information with other employees using electronic devices (e.g., mobile communication devices, email, and chat).

• Develop and maintain positive and productive working relationships with other employees and departments.
• 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.
• Assist other employees to ensure proper coverage and prompt guest service.

Physical Tasks

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.
• Enter and locate work-related information using computers and/or point of sale systems.
• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Read and visually verify information in a variety of formats (e.g., small print).

Communications

• Operate telephone switchboard station in order to answer telephone calls.
• Process guest requests for wake-up calls, screening calls, do not disturb, call forwarding, conference calls, TDD relay calls, and non-registered guest calls.
• Instruct guests on how to access the internet and guest room entertainment features (e.g., streaming video).
• Monitor busy or unanswered lines, check back with callers on hold to update status, and offer to take a message.
• Test communications equipment and ensure it is working properly.

POSITION SUMMARY

Respond to guest requests for special arrangements or services (e.g., transportation, reservations, dry cleaning) by making arrangements or identifying appropriate providers. Respond to special requests from guests with unique needs and follow up to ensure satisfaction. Gather, summarize, and provide information to guests about the property and the surrounding area amenities, including special events and activities. Answer, record, and process all guest calls, messages, requests, questions, or concerns. Contact appropriate individual or department (e.g., Bellperson, Housekeeping) as necessary to resolve guest call, request, or problem. Review shift logs/daily memo books and document pertinent information in logbooks. Monitor club lounge for seating availability, service, safety, and well-being of guests.

Report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Follow all company policies and procedures, 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, prepare and review written documents accurately and completely, and answer telephones using appropriate etiquette. 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. Comply with quality assurance expectations and standards. 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 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

CRITICAL TASKS

Safety and Security

• Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.
• Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.
• Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).
• Maintain awareness of undesirable persons on property premises.

Policies and Procedures

• Protect the privacy and security of guests and coworkers.
• Ensure uniform, nametags, and personal appearance are clean, hygienic, professional and in compliance with company policies and procedures.
• Maintain confidentiality of proprietary materials and information.
• Follow company and department policies and procedures.
• Protect company tools, equipment, machines, or other assets in accordance with company policies and procedures.
• Perform other reasonable job duties as requested by Supervisors.

Guest Relations

• Thank guests with genuine appreciation and provide a fond farewell.
• Engage guests in conversation regarding their stay, property services, and area attractions/offerings.
• Welcome and acknowledge each and every guest with a smile, eye contact, and a friendly verbal greeting, using the guest's name when possible.
• 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.
• Address guests' service needs in a professional, positive, and timely manner.
• Actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP, MYSTIQUE) to resolve issues, delight, and build trust.
• 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).
• Assist other employees to ensure proper coverage and prompt guest service.

Communication

• Speak to guests and co-workers using clear, appropriate and professional language.
• Answer telephones using appropriate etiquette including answering the phone within 3 rings, answering with a smile in one's voice, using the callers' name, transferring calls to appropriate person/department, requesting permission before placing the caller on hold, taking and relaying messages, and allowing the caller to end the call.
• Talk with and listen to other employees to effectively exchange information.
• Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.
• Exchange information with other employees using electronic devices (e.g., cell/mobile phones, earpieces, pagers and two-way radios, email).

Working with Others

• Support all co-workers and treat them with dignity and respect.
• Develop and maintain positive and productive working relationships with other employees and departments.
• Handle sensitive issues with employees and/or guests with tact, respect, diplomacy, and confidentiality.
• Partner with and assist others to promote an environment of teamwork and achieve common goals.

Quality Assurance/Quality Improvement

• Comply with quality assurance expectations and standards.

Physical Tasks

• Stand, sit, or walk for an extended period of time or for an entire work shift.
• Enter and locate work-related information using computers and/or point of sale systems.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance.

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.

• Contact appropriate individual or department (e.g., Bellperson, Front Desk, Housekeeping, Engineering, Security/Loss Prevention) as necessary to resolve guest call, request, or problem.
• Arrange transportation (e.g., taxi cab, shuttle bus) for guests/residents/visitors, and record advance transportation request as needed.

VIP/Concierge Services

• Respond to guest/resident requests for special arrangements or services (e.g., spa services, transportation, religious services, babysitting, financial services, business center services, interpretation services, reservations, dry cleaning, entertainment/sporting events, shopping) by making arrangements or identifying appropriate providers.
• Respond to special requests from guests/residents with unique needs.
• Gather, summarize, and utilize information about the property and the surrounding area amenities, including special events and activities.

General Concierge - Club Level

• Monitor club lounge for seating availability, service, safety, and well-being of guests.
• Complete opening duties, including setting up necessary supplies and tools, and ensuring work area is clean and everything is in working order.
• Clean and reset tables after guests depart.
• Bus and wipe down tables in club lounge.
• Check in with guests to ensure satisfaction with food or beverages.