Việc làm cho sinh viên Đại học Nha Trang

• Sẽ trao đổi cụ thể trong buổi phỏng vấn

• Sẽ trao đổi cụ thể trong buổi phỏng vấn

• Will be discussed on the interview date.

The Executive/Manager, Sales is part of the Sales Team that focuses on achieving sales targets

- Drive aggressively to achieve the assigned room nights and the sales target of Food & Beverage including MICE targets, ensuring that all outlets & the meeting room are utilized to its best advantage and to maximize departmental profit.

- Build and acquire new sales leads and business partners (corporate, travel agents, events)

- Engage client relationships for growth opportunities with existing clients

- Identifies & update the market needs and trends.

- Prepare sales materials such as proposals, contracts, brochure, and leaflets

- Prepare and submit monthly sales reports, tracker, and plan as required

- Assist DOSM in developing effective strategy & activities to drive all e-commerce channels (Online business, Online Tour operators & Third party sites).

- Daily management of hotel online presence on various Online Travel Agent websites & communicate with DOSM, reservation teams on these

- Be responsible for driving resorts’ booking conversion through all online channels.

- Monitor the hotel's e-Commerce strategies as they are being implemented;

- Managing rate & inventory changes as well as content management;

- Manage e-Commerce website content updates, coordinating site changes with IT and with Digital Marketing team including product presentation, pricing changes and text and image modifications

- Manage and update the Hotel’s website and e-Commerce functions including latest campaign, events and promotions from the Hotel;

- Drives web traffic/sales, growth of e-Commerce applications via targeted online campaigns and retention strategies, with high level of customer acquisition and conversion;

- Handle customer service for online – phone calls, e-mails, facebook, etc;

- Negotiate and close new business opportunities with new online merchants.

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Công việc sẽ trao đổi cụ thể lúc phỏng vấn

Trao đổi cụ thể lúc phỏng vấn

Trao đổi cụ thể lúc phỏng vấn

Công việc cụ thể sẽ trao đổi khi phỏng vấn

- Phải hiểu rõ tất cả các món có trong thực đơn, bao gồm cả thành phần và quy trình chế biến.

- Hiểu rõ về quy trình phục vụ khách và luôn theo đúng quy trình.

- Dọn dẹp, lau chùi, chuẩn bị lại và duy trì khu vực phục vụ xuyên suốt ca.

- Hỗ trợ các nhân viên khác để phục vụ khách tốt và liên tục.

- Có kiến thức về rượu, bia và rượu mùi. Tư vấn những món ăn thích hợp với từng loại thức uống khác nhau khi thích hợp.

- Nhớ chính xác yêu cầu gọi món của từng khách, đảm bảo phục vụ thức ăn tới đúng người gọi.

- Giới thiệu và khuyến khích khách hàng thử các món ăn, thức uống đặc biệt khi thích hợp.

- Phục vụ đồ ăn thức uống kèm theo đồ trang trí và gia vị phù hợp.

- Có kiến thức về các tiện nghi và dịch vụ trong khách sạn, có khả năng tư vấn cho khách hàng sử dụng thêm các dịch vụ khác của khách sạn.

- Đưa hoá đơn tính tiền cho khách và lấy tiền hoặc chữ ký theo đúng quy cách, quy trình.

- Luôn duy trì vệ sinh an toàn thực phẩm.

- Đảm bảo môi trường làm việc phải sạch sẽ và gọn gàng.

- Khi khách ra về, cảm ơn và mời khách quay lại vào một dịp khác.

- Ngay lập tức xử lý khiếu nại của khách hàng, nhờ người ở cấp quản lý ra mặt nếu cần.

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing in all aspects of the Stewarding Department.

Key Deliverables and Responsibilities

Planning & Organizing:

 Ensuring the effective and efficient operations of the Stewarding Department cleaning processes and maintenance of health, safety and hygiene in all F&B areas

 Taking ownership of all Food & Beverage back of house areas and common usage spaces

 Responsible for the operation of the dishwasher machine designated to clean glassware, china and silverware.

 Properly maintain all equipment and supplies. Ensure all surfaces in the Kitchens, including the floor areas and counters are clean.

 To perform general cleaning duties as assigned by the Stewarding Supervisor according to the standards established in the Department Operations Manual

 To clean and wash dishes according to the established performance standards

 To clean and wash pots, pans and other kitchen utensils according to performance standards

Areas of Responsibility:

 To perform cleaning duties as assigned by the Stewarding Supervisor, Chief Steward or the Restaurant/Bar Manager.

 To comply with company and Stewarding policies and procedures, ensuring that all services provided achieve the established standards

Communication:

 To provide a courteous and professional service at all times

 To maintain a good working relationship with staff in the department and all other departments

Operations:

1. The ability to clean and manage sections, follow rosters, keeping areas clean and organized in order to achieve a smooth, safe and hygienic environment in accordance with the business demands and cost control measures.

2. The ability to work together with all staff harmoniously.

3. To have thorough knowledge of the use of all operating equipment and cleaning process.

4. To be aware of and implement the hotel hygiene and sanitation standards and procedures

5. To be aware of the hotel fire and life safety standards and procedures.

6. Ensure cleanliness and order of all stewarding stores.

7. The ability to follow clean as you go policy and keep work area clean at all times.

8. To wear uniforms according to Mövenpick standards.

9. The ability to be able to work unsupervised.

10. The ability to be able to be flexible to the business demands and working hours.

11. The ability to be able to work in another area when needed and take part in cross training when directed.

12. Practice economy of supplies, consumables, electricity and water whenever possible.

13. Co-operate and work as a team.

14. Support the chefs and front of house staff in any cleaning requests.

15. Prepares adequate and appropriate equipment for projected F&B needs.

16. Ensure that equipment is replaced in the correct areas after usage.

17. To control and record any breakages in accordance with the hotel policy.

18. Kitchen overnight deep cleaning.

19. Ensure that floors, walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas.

20. All Kitchen equipment cleaning.

21. Report any maintenance and faulty equipment.

22. Cleaning of ice machines.

23. Cleaning of shelves and filters.

24. Silver, bronze, copper polishing.

25. Washing of dirty F&B operating equipment.

26. Dish-washing process / maintenance of the equipment.

27. Handling and cleaning of equipment trolleys.

28. Garbage disposal and recycling following the correct procedures.

29. Using the correct procedures according to hotel standards.

30. Using correct cleaning agents and quantities appropriate for the designated uses.

31. Using the correct type of cleaning equipment appropriate for the designated uses.

32. Proper handling & storing of equipment (e.g. appropriate temperature control of machinery)

33. Assist in any other functions & areas as informed by the Sous Chef, Executive Chef or Executive Sous Chef.

34. To ensure he/she is working in accordance to all municipality regulations.

35. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.

36. Follow all kitchen regulations as outlined and directed.

37. Swipe in and out must be done in uniform, not before getting changed.

38. Any violation of the above-mentioned rules will be subject to disciplinary action.

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing in all aspects of the food production.

Key Deliverables and Responsibilities

 To assist the Executive Chef and Executive Sous Chef in overseeing the kitchen and stewarding operations of the Hotel Resort.

 To be entrepreneurial and to think beyond the boundaries is expected and not requested.

 To provide service that is sincere, warm and enthusiastic, ensuring the guests’ satisfaction.

 To take the time to get to know the guests and to be committed to service excellence.

Planning & Organizing:

1. The ability to utilize information on forecasts and reports to enable the planning of a smooth uninterrupted operation and service our guests; i.e. food production, purchasing & manpower planning.

2. The ability to make requisitions of all items needed for the next day.

3. The ability to prioritize, plan and organise your and your teams’ daily tasks in order to ensure on time delivery as required.

4. Coordinating purchasing for the Kitchen and stewarding departments with the finance team as per the hotel procedures.

5. Daily monitoring of the Food Cost to ensure monthly targets are achieved without undermining the agreed product quality.

6. Adhere to and monitor departmental operating expenses as per departmental budget and forecast.

7. Review and monitor departmental work schedules, oversee that departmental payroll is in line with budgets.

8. Assist the Executive Chef and Executive Sous Chef with the preparation and conversion on departmental promotions calendar.

9. Coordinate together with Food & Beverage Operations with changing programmes and promotions according to seasonality.

10. Ensure that staff scheduling is done effectively and in line with business demands and posted seven (7) days in advance.

11. Ensure all menus are accurately costed, have standard recipes and presentation photos.

12. All new menu items to include service staff education and tasting.

13. Full compliance with local municipality HACCP standards and certification.

14. In conjunction with the Executive Chef and Executive Sous Chef look at new potential revenue streams including outside catering opportunities.

Operations:

1. Train and develop the kitchen and stewarding team in the departmental operating standards.

2. The ability to taste and season the food appropriately and to ensure it is well presented and of the standard and quality required before serving it to the guest.

3. Ensure all kitchen team members are aware of the a la carte Housekeeping & Handyman services available to guests and are skilled in up selling them as a preferred supplier.

4. Maintain a consistent focus on improving the overall flow of the kitchen operations, seeking ways to maximize and improve the operation through productivity management and energy savings programs.

5. To lead and support employees in the achievement of financial, operational and service delivery targets via effective organizational policy and procedural development and appropriate employee training activities.

6. Foster a winning, solution-oriented work environment, motivating and engaging employees to continuously deliver the best possible service and to provide feedback and suggestions.

7. To lead daily departmental briefings and monthly employee meetings.

8. To have a complete understanding of and to adhere to Mövenpick Hotels & Resorts policy relating to Fire, Hygiene, Health and Safety.

9. To drive the performance of the kitchen and stewarding team members, including completion of performance appraisals, coaching counselling and performance management in conjunction with Human Resources.

10. Ensure the team work within the department with a sales focused attitude and team are aware of sales opportunities within the hotel which will assist with the maximization of revenue.

11. Ensure all team members are aware of all F&B revenue targets as well as food cost targets, and are kept informed of performance results.

12. Ensure guests are communicated with and assisted in an efficient, warm and professional manner by all team members.

13. Ensure you have a presence in our outlets and interact with guests during service and ensure this is practiced by the Junior Chefs in your absence.

14. To ensure a consistently high standard of grooming is followed and by self and team.

15. Actively review guest comments and feedback, communicate this with the team members and implement procedures to enhance guest satisfaction.

16. Have full knowledge of all products and services provided by the property and in the local area.

17. Actively participate in guest events when requested.

18. Ensure daily shift handovers are conducted in a professional and constructive manner.

19. Regularly spot check duty shift checklists to ensure tasks are completed.

20. Be committed to the company culture of natural enjoyment and be a role model for delighting our guests.

21. Ensure at all times that workstations, fridges, freezers and preparation areas are well organised, equipped and properly maintained.

22. Monitor kitchen equipment and ensure the team reports any defects to engineering immediately.

23. The ability to maintain a cooperative working relationship with fellow employees.

24. The ability to perform other tasks or projects as assigned by hotel management and staff.

25. The ability to accommodate all food servers’ requests imaginatively when possible regarding guest's dietary requirements, personal preference and requests.

26. The ability to handle and rotate food according to established procedures.

27. The ability to maintain the work area and equipment in a safe and sanitary manner.

28. The ability to maintain a positive attitude and a professional disposition.

29. The ability to prepare and plate items (food orders) received from F&B staff regardless of hand-written or computer printed media in a timely and accurate manner.

30. The ability to be able to be flexible to the business demands and working hours.

31. The ability to turn off all equipment ensuring no safety hazard has been left behind.

32. The ability to be able to work in another area when needed and take part in cross training when directed.

33. The ability to proactively manage complaints and notify the Executive Chef and Executive Sous chef of any problems or complaints as when they arise.

Administration:

1. To review the employee schedule and annual leave plan to ensure the correct allocation of resources in order to improve guest satisfaction levels as well as employee productivity and satisfaction.

2. To plan the weekly roster in accordance with the business demands.

3. To ensure kitchen productivity and proactively manage the kitchens working hours.

4. To assist the Executive Chef and Executive Sous Chef in overseeing the implementation of training plan for the department.

5. Monitor and keep updated training records and schedules to ensure planning and completion is carried out as per hotel standard.

6. Keep up to date and accurate HACCP records and documentation ensuring all chefs are adequately trained and practicing best HACCP procedures.

7. Implement checks and controls for each and every food delivery for quality and proper storage.

8. Ensure all purchases are in line with the Hotels purchasing policy.

9. To plan, cost and create standardized recipes taking into account seasonal produce and innovative menu engineering.

10. The ability to verify that all scheduled staff are present and signed-in.

11. The ability to perform administrative duties (paper work) i.e. food transfers, human resource forms, scheduling and recipes.

12. The ability to communicate with the Executive Chef, Executive Sous Chef on the performance of all employees and of the work performed.

13. To be able to adequately manage the entire kitchen department operation in the absence of the Executive Chef and Executive Sous Chef.

14. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.

15. To be able to correctly investigate and follow the correct procedure when dealing with food poisoning allegations.

16. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.

17. Any violation of the above mentioned rules will be subject to disciplinary action.

The Role

Under the general guidance and supervision of the Executive Chef, and within the limits of established Mövenpick policies, assists in the overseeing and directing in all aspects of the Stewarding Department.

Key Deliverables and Responsibilities

Operations:

1. The ability to supervise and manage sections, plan rosters, shifts and teams of stewards in order to achieve a smooth, safe and hygienic environment in accordance with the business demands and cost control measures.

2. The ability to work together with all staff harmoniously.

3. To have thorough knowledge of the use of all operating equipment and cleaning process.

4. To be aware of and implement the hotel hygiene and sanitation standards and procedures

5. To be aware of the hotel fire and life safety standards and procedures.

6. Ensure cleanliness and order of all stewarding stores.

7. The ability to follow clean as you go policy and keep work area clean at all times.

8. To wear uniforms according to Mövenpick standards.

9. The ability to be able to work unsupervised.

10. The ability to be able to be flexible to the business demands and working hours.

11. The ability to be able to work in another area when needed and take part in cross training when directed.

12. To ensure all stewards follow safe working practices, especially when working with chemicals.

13. Practice economy of supplies, consumables, electricity and water whenever possible.

14. Co-operate and work as a team.

15. Support the chefs and front of house staff in any cleaning requests.

16. Prepares adequate and appropriate equipment for projected F&B needs.

17. Ensure that equipment is replaced in the correct areas after usage.

18. To control and record any breakages in accordance with the hotel policy.

19. Kitchen overnight deep cleaning.

20. Ensure that floors, walls and all surfaces are to be maintained and kept clean in the kitchen and back of house areas.

21. All Kitchen equipment cleaning.

22. Report any maintenance and faulty equipment.

23. Cleaning of ice machines.

24. Cleaning of shelves and filters.

25. Silver, bronze, copper polishing.

26. Washing of dirty F&B operating equipment.

27. Dish-washing process / maintenance of the equipment.

28. Handling and cleaning of equipment trolleys.

29. Garbage disposal and recycling following the correct procedures.

30. Using the correct procedures according to hotel standards.

31. Using correct cleaning agents and quantities appropriate for the designated uses.

32. Using the correct type of cleaning equipment appropriate for the designated uses.

33. Proper handling & storing of equipment (e.g. appropriate temperature control of machinery)

34. Assist in any other functions & areas as informed by the Executive Chef, Executive Sous Chef and

35. Sous Chef.

36. To train and develop the stewards so they adhere to the correct working practices.

37. To ensure all stewards are working in accordance to all municipality regulations.

38. To manage, record and monitor pest control procedures.

39. Breaks and meals, as laid down in the LSOP. 2 x 15 min. and 1 x 30 min. for lunch and dinner, depending on hours of work.

40. Follow all kitchen regulations as outlined and directed.

41. Swipe in and out must be done in uniform, not before getting changed.

42. Any violation of the above-mentioned rules will be subject to disciplinary action.

Administration:

1. Maintain all records in a timely and accurate manner.

2. To ensure all HACCP and records are in order and up to date.

3. The ability to display an interest in all kitchen and hotel activities and help colleagues when and where ever possible.

4. The ability to respond properly in any hotel emergency or safety situation.

5. The ability to be able to come to any and all kitchen meetings whilst on duty or otherwise.

6. The ability to sign acceptance for tools, knives, uniforms etc. and will pay back to the company for any loss or damage of said equipment.

7. Fill out the appropriate log sheets according our standard on a daily base.

8. Be aware of accident prevention and help enforce safe work habits – Zero accidents is our goal.

9. No employee to be on the property after working hours without signed authorisation from a Manager except for meals in the staff cafeteria.

10. Overtime will be approved on business demands by the Executive Sous Chef or Executive Chef.

11. Aiding engineering and the Executive Chef in maintenance and engineering contracts.

12. To keep an updated and complete inventory of all related equipment’s and consumables.

13. Any violation of the above mentioned rules will be subject to disciplinary action.

- Tiếp nhận và xử lý các cuộc gọi đến từ khách hàng

- Tư vấn, giải đáp tất cả các thắc mắc của khách hàng liên quan đến dịch vụ của khách sạn.

- Chuyển cuộc gọi đến bộ phận liên quan khi có yêu cầu đặc biệt của đối tác, khách hàng.

- Phối hợp với các bộ phận trong khách sạn xử lý kịp thời các yêu cầu, khiếu nại, phàn nàn của khách hàng

- Đảm bảo các yêu cầu của khách hàng, đối tác phải được xử lý nhanh chóng, hiệu quả.

- Chi tiết công việc trao đổi tại buổi phỏng vấn