Tổng hợp việc làm cho sinh viên Đại học Quang Trung theo ngành nghề. Nơi sinh viên tìm việc phù hợp và định hướng nghề nghiệp.
1. Responsible for supervise the work of the AP Supervisor, Income Auditor and accounting Staffs.
2. Ensure the accuracy and propriety of all charges and credits to the various accounts and that they are properly recorded in the books on a timely basis.
3. Make sure that all balance sheet items are all accounted for and reconciled with their respective subsidiary ledgers and/or schedules and all contract or clearance accounts are cleared at the end of the month.
4. Prepare schedules for expense accounts that may be required from time to time.
5. Ensure the accurate and prompt monthly and year-end closing of the books of accounts.
6. Assist the Director of Finance in the preparation of monthly financial reports and schedules required by Accor, management and owner.
7. Prepare the statistical reports required by Hotel management.
8. Develop the accounting, administrative and legal system to obtain the optimum speed, accuracy and content of management information commensurate with economic costs and other duties.
9. Coordinate with other departments especially F&B Department regarding cost matters
10. Perform any other duties which may be assigned by the management from time to time.
• Assign work and take responsibilities along with Executive Chef, Sous Chef for the operations of the team.
Phân công công việc và chịu trách nhiệm với Bếp trưởng, bếp phó hay trợ lý bếp phó về mọi hoạt động của tổ.
• Take responsibilities for quality, quantity, quantitative of dishes that the group is in charge of.
Chịu trách nhiệm về chất lượng, số lượng, định lượng món ăn của tổ phụ trách.
• Suggest new menu once Chef, Sous Chef requests.
Đưa ra thực đơn mới khi Bếp trưởng, bếp phó hay trợ lý bếp phó yêu cầu.
• Take responsibilities for Fire Safety in the kitchen area.
Chịu trách nhiệm PCCC an toàn khu vực bếp làm việc.
• Coordinate schedules of kitchen staff within the group.
Điều phối lịch làm việc của nhân viên bếp trong tổ phụ trách
• To prepare goods for kitchen every day.
Chuẩn bị hàng hóa đầy đủ cho tổ bếp hàng ngày.
• To directly cook food as personal speciality.
Trực tiếp nấu ăn theo chuyên môn của mình.
• Hierarchical and functional: Executive Chef/ Sous Chef
Theo sự phân cấp và chức vụ: Bếp trưởng/ Bếp phó
• To be responsible to Executive Chef and Sous Chef, for menu, quantitative and quality of the dishes that the team is in charge of (as initially agreed with Executive Chef, Sous Chef).
Chịu trách nhiệm trước Bếp trưởng (bếp phó, trợ lý bếp phó) về thực đơn, định lượng và chất lượng món ăn do tổ mình phụ trách (theo đúng đề xuất ban đầu với Bếp trưởng, bếp phó, trợ lý bếp phó).
• To check the compliance with labor regulations of each staff (punctuality, outfits, labor safety, working capacity…)
Kiểm tra việc thực hiện Nội quy Lao động của từng nhân viên (giờ giấc, trang phục, an toàn lao động, năng suất lao động …)
•.To ensure good hygiene in kitchen area, preserve food exported or used within the day, ensure the compliance of food hygiene safety in the group.
Bảo đảm tốt tình hình vệ sinh trong khu vực bếp, bảo quản hàng hóa đã xuất hoặc sử dụng trong ngày, đảm bảo thực hiện các quy định vệ sinh an toàn thực phẩm trong tổ của mình.
• To report and suggest to Executive Chef and Sous Chef, solutions for cost reduction if necessary.
Báo cáo và đề nghị ngay cho Bếp trưởng (bếp phó, trợ lý bếp phó) biện pháp giảm chi phí sản xuất khi thấy cần thiết.
• To preserve tools carefully, use properties of Kitchen reasonably.
Bảo quản tốt dụng cụ, sử dụng hợp lý tài sản do Tổ bếp phụ trách.
• To plan working schedule reasonably.
Sắp xếp lịch làm việc nhân viên hợp lý.
• To consult Executive Chef ;Sous Chef,with recruiting kitchen staff for the team.
Tham vấn cho Bếp trưởng (bếp phó, trợ lý bếp phó) về vấn đề tuyển nhân viên bếp cho tổ mình phụ trách.
• To directly and timely report to Executive Chef ;Sous Chef the unusual issies happening in the working shift such as: broken machinery, spoilt food… to be conducted for solution.
Báo cáo trực tiếp và kịp thời với Bếp trưởng (bếp phó, trợ lý bếp phó) những sự cố bất thường xảy ra trong ca làm việc như: máy móc hư hỏng, thực phẩm hư hỏng … để được chỉ đạo giải quyết.
• To propose purchase of new products to fulfill guests’ demands.
Đề xuất thêm các sản phẩm mới để đáp ứng nhu cầu của khách hàng.
• To comply environmental policies of the hotel (to classify trash, to conserve resources…)
Thực hiện tốt chính sách bảo vệ môi trường của khách sạn (phân loại rác, tiết kiệm tài nguyên …).
• Other tasks requested by Executive Chef and Sous Chef.
Các công việc khác theo yêu cầu của Bếp Trưởng và Bếp phó.
Responsibilities include direction and supervision of the kitchen team while ensuring highest-level of quality and consistency in preparation and presentation of dishes as per the standards.
Ensure that all HACCP procedures are followed and clear records are maintained at all the times.
Supervise the function of the kitchen team, facilities and costs; hence contribute towards maximizing the overall Food & Beverage department’s profit.
To ensure that the preparation and presentation of food complies with the standards.
To re-arrange duties and rosters as necessary to ensure that all tasks are correctly and timely completed.
Ensure that company and statutory hygiene standards are maintained.
Responsible for the production, preparation and presentation of all food items, in the assigned function, to ensure highest quality at all times.
Handle additional responsibilities as and when delegated by the Management.
Control and analyze on an on-going basis the following:
Quality levels of production and presentation,
Guest satisfaction,
Operating food cost,
Cleanliness, Sanitation, and Hygiene.
Responsible for the preparation of menus under the direct supervision of Sous Chef, taking into consideration of the following:
Local requirements,
Competition,
Trends,
Availability of ingredients &
Food cost.
Ensure to maintain appropriate grooming standards, hygiene, and code of conduct of the team.
Provide effective support to the team to enable them to provide a range of effective and efficient services.
Ensure that the team has been trained for all safety provisions.
Motivate and develop the team to ensure smooth functioning of the department and promote teamwork.
Prepare Duty rosters for the team in order to ensure operative effectiveness.
Maintain appropriate staffing levels in order to consistently provide excellent guest service.
Monitor the operations of the department to ensure that the food wastage is minimized.
Ensure to maximize employee productivity in order to minimize payroll costs.
Identify optimal, cost effective use of the resources and educate the team on the same.
The responsibility of the position includes;
- In charge of the bakery department, consistently train, delegate and offer professional and pro-active guidelines to junior chefs.
- Have full knowledge of all bakery items, ensure the consistency in the preparation of bakery items for buffet and a l carte menus according to hotel recipes and standards.
- Promote health and safety at all times, maintenance of all Haccp, cleanliness and maintenance of all work areas, utensils and equipment’s.
- Communicate daily with Pastry Chef and Sous Chef, actively share ideas, opinions and suggesting’s, guide and motivates, attend all daily shifts briefings and all kitchen meetings.
Reporting to the Executive Pastry Chef, responsibilities and essential job functions include but are not limited to the following:
Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
Ensure the consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
Conduct daily shift briefings to pastry kitchen Colleagues in absence of the Pastry Chef
Ensure all pastry kitchen Colleagues are aware of standards and expectations
Liaise with the Outlet Chef to keep open lines of communication regarding guest feedback
Maintain proper rotation of product in all chillers to minimize wastage/spoilage
Have full knowledge of all menu items, daily features and promotions
Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
Follow kitchen policies, procedures and service standards
Follow all safety and sanitation policies when handling food and beverage
Other duties as assigned
As a Duty Manager we are looking for people who have:
• confidence and be able to work on own initiative
• knowledge of OPERA (desirable).
• excellent management, organisational and administration skills, you will ensure that both you and your colleagues provide an efficient and effective service to all guests.
• a good rapport with guests
• the ability to work under pressure and work well in a team environment
• a customer focused attitude and will look after our guests during their conference stay
• a high level of personal cleanliness and presentation
• a good level of spoken English
• previous experience in a similar role
Ensure maximum guest satisfaction through personal recognition and prompt cordial attention from arrival through departure
Ensure all members consistently receive all benefits, and repeat guests and other VIP’s receive special recognition and service
Meet and greet VIP guests personally
Liaise closely with Concierge, Butler and Raffles Inc for Hotel events, restaurant promotions, Limousine requirements and special VIP requests or preparations.
Prepare compendiums prior guest arrival and check-into system if necessary
Maintain close contact with Airport Concierge for new arrivals and departures
Update and maintain repeat guest history system
Promote Inter-Hotel sales and in-house facilities
Send prepared welcome cards and amenities to room prior to guest arrival
Attend to special requests by guests
Handle guest complaints and refer them as necessary, follow up on corrective action
Review arrival lists for all arrivals and VIPs to check room allocations, amenities, and special requests
Prepare requisitions for amenities on a timely basis
Participate in regular meetings for all Guest Relations team members, Butlers and Raffles Inc staff to facilitate communications and smooth operations
Adhere to OH&S policies and procedures
Performs related duties and special projects assigned
• Give priority to guest relations, while taking care to respect administrative procedures
• Anticipate guests' needs and take them into consideration. Handle guests' requests for information and provides answers; puts them in contact with the appropriate people.
• Handle any customer objections, comments or complaints; provide a response as soon as possible while the guest is still at the hotel.
• Collect and input information on guests, to improve future visits to the hotel.
• Assure the interface between all hotel departments and service-providers if necessary.
• Help train and develop other members in the team.
• Apply a flexible approach and use own initiative whilst working in a proactive manner
• Is responsible for the smooth running of the shift whilst ensuring that service standards are consistently exceeded.
• Ensure that the team comply with the standard of procedures of the hotel and department.
• Motivate and drive the team to exceed departmental targets.
Ensuring the smooth daily operation, while maintaining high levels of guest service
Handling of guest comments and complaints ensuring guests needs are met
Establishing and maintaining a good working relationship between the hotel and affiliated agencies and their representatives
Participating in communication meetings within the department, the hotel, and the company
Adhering to the code of business conduct
Being responsible for a personal cash float
Ensuring inter-departmental communication and cooperation in the interest of better guest satisfaction
Maintaining a safe and hazard free working environment
Working shifts as business levels dictate
Performing general computer maintenance
Training on the latest software and equipment
Oversee training and performance management of 4-8 colleagues
Responsible for seeking feedback from all departments in the hotel
Duty Manager shifts and responsibilities as assigned
Shift work, which requires 24- Hour Guest Service Supervisor coverage.
Practising room yield management, to ensure maximum profitability of overall operations
Monitoring inventory, room types, and categories
Ensure that the operational budget is adhered to and all costs are controlled
Ensuring the safety and well being of our guests and co-workers by having a working knowledge of crisis and emergency procedures
Maintain a safe and hazard free work environment
Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program
Adhere to all environmental policies and programs as required
Other reasonable duties as assigned
• To assist the Managers in the smooth running of the department
• Check identification of customers in order to verify age requirements for purchase of alcohol
• Balance cash receipts
• Attempt to limit problems and ability related to customers’ excessive drinking by talking steps such as persuading customers to stop drinking, or ordering taxis or other
transportation for intoxicated customers
• Clean glasses, utensils and bar equipment
• Take beverage orders from serving staff or directly from customers
• Serve wine and bottled or draft beer
• Clean bars, work areas and tables
• Mix ingredients, such as liquor, soda, water, sugar, and bitters, in order to prepare cocktails and other drinks
• Serve snacks or food items to customers seated at the bar
• Order or requisition liquors and supplies
• Ask customers who become loud and obnoxious to leave or physically remove them
• Slice and pit fruit for garnishing drinks
• Arrange bottles in fridge, bottles and glasses to shelves to make attractive displays
• Create drink recipes
• In-charge of Daily Stok In, Stock Out, Inventory, Spillage and Spoilage
• Ensure security, functionality and proper handling of company property in the department
- Greet the customers.
- Take reservations.
- Produce bills and take payments.
- Set up the daily breakfast.
- May required to clean kitchens and common areas linked to the restaurant.
- Required to take the lead or supervise the daily workings of the hotel or check deliveries.
• Greet all guests warmly upon first contact
• Take down food and beverage orders from guests and ensure that the orders are correct
• Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks are served promptly to the guests once they are ready,
such that they arrive at the guests’ table at the correct temperature
• Try to remember individual guest’s names and their preferences to extend a personalized service
• Creation of new beverage/cocktails to suit guests’ needs. Up-sell and promote other food and beverage offers at every available opportunity to maximize sales revenue.
• Obtain guests’ feedback during operations to ensure satisfaction
• Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up bar counter after the departure of the patrons as quickly as possible
• Report any complaints, incidents or other irregularities to management
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition.
• Prepare garnishes for operation
• Clean and maintain all operational equipment
• Practice appropriate and effective measures to improve control of costs
- Chào đón khách, hỗ trợ mang hành lý giúp khách.
- Hổ trợ dịch vụ khách hàng tại sảnh
- Đảm bảo an toàn, an ninh tại khu vực sảnh.
- Thực hiện các công việc khác theo chỉ đạo của quản lý.
- Kết hợp với Bếp trưởng để lên thực đơn, menu đặt tiệc phục vụ khách đến sử dụng dịch vụ ẩm thực tại nhà hàng, khách sạn.
- Xử lý những tình huống xảy ra trong nhà hàng, quầy Bar, bếp cũng như những thắc mắc, khiếu nại của khách hàng.
- Quản lý và kiểm soát chi phí, doanh thu, lợi nhuận của nhà hàng
- Tham mưu cho Ban Lãnh đạo các kế hoạch, chương trình, chính sách tiếp thị và khuyến mại nhằm nâng cao hiệu quả hoạt động và quảng bá hình ảnh nhà hàng.
- Đào tạo, huấn luyện nghiệp vụ, kỹ năng và phong cách phục vụ chuyên nghiệp cho nhân viên nhà hàng.
• Suggests food and beverages association to be well versed with the menu, method of preparation and accompaniments.
• Cleans and polishes Glassware, China ware, hollowware and flatware.
• Maintains cleanliness and mise-en-place level at working station and service pantry for smooth operation.
• Replenishes supply of linen and other Operating equipment.
• Obtains requested items from the storeroom.
• Keeps general appearance and maintenance of Restaurant working areas.
• Follows correct sequence of service outlined in the Standard Operating Manual.
• Sets up tables in accordance with Restaurant policy.
• Cleans and removes dishes from the table after service is completed.
• Transports soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area.
• Cleans all spillage during mealtime and at closing.
• Maintains excellent grooming standard at all times.
• Báo cáo với Giám sát nếu không biết chất liệu vải của quần áo hoặc bất ký đặc biệt nào;
• Đảm bảo các đồ giặt của khách và nhân viên đạt tiêu chuẩn cao nhất;
• Lên chi phí đồ giặt của khách để đảm bảo tính tiền kịp thời và chính xác;
• Có kiến thức gấp đồ theo tiêu chuẩn của từng loại;
• Thực hiện theo chính sách và thủ tục của bộ phận Buồng;
• Báo cáo cho Giám sát về các vấn đề, gợi ý và đưa ra giải pháp giải quyết.
• Báo cáo mọi hỏng hóc đã được sửa chữa và chưa sửa chữa vào sổ giao ca để ca sau tiếp tục theo dõi;
• Các công việc khác theo yêu cầu của Tổng Quản lý và Trưởng bộ phận.
A) Kế toán Doanh thu :
1. Theo dõi và thực hiện các công việc kế toán thuộc phạm vi kế toán công nợ phải thu khách hàng và phải trả nhà cung cấp.
2. Chịu trách nhiệm quản lý và kiểm tra, đối chiếu dữ liệu công nợ phải thu, phải trả của khách hàng trên chứng từ và hệ thống theo từng khách hàng, từng bộ phận.
3. Làm bảng kê, đối chiếu công nợ với khách hàng.
4. Nhận hợp đồng kinh tế của các bộ phận.
5. Quản lý xuất nhập kho.
6. Định khoản và phân loại chứng từ theo nghiệp vụ kinh tế phát sinh
7. Đối chiếu kiểm tra tồn quỹ cuối ngày với thủ quỹ
8. In báo cáo quỹ và sổ quỹ tiền mặt Kiểm tra các chứng từ trước khi lập thủ tục thu chi theo qui định Nhà nước ban hành.
9. Công tác kế toán nội bộ.
10. Hàng tuần, hàng tháng lập Bảng tổng hợp công nợ của toàn bộ các khách hàng.
11. Theo dõi , lập báo cáo tình hình số dư công nợ của nội bộ theo từng đối tượng đột xuất hoặc định kỳ (tháng quý năm ) theo yêu cầu BGĐ ,KTT , TP TV (có đối chiếu với KTCS số dư công nợ).
12. Tập hợp thông tin, lập kế hoạch sử dụng hóa đơn, giao hóa đơn cho Phòng Quản lý cước và nhận/đối chiếu/kiểm tra báo cáo sử dụng hóa đơn hàng tháng.
13. Kiểm tra hồ sơ thanh toán hoa hồng khách hàng liên quan đến doanh thu.
14. Đôn đốc và trực tiếp tham gia thu hồi nợ với các khoản công nợ khó đòi, nợ lâu, và các khoản công nợ trả trước cho nhà cung cấp đã quá thời hạn nhập hàng hoặc nhận dịch vụ.
15. Lập phương án xử lý các trường hợp công nợ khó đòi bằng các nghiệp vụ chuyên môn.
16. Phối hợp thực hiện các công việc khác theo yêu cầu của Kế toán trưởng.
• To efficiently coordinate and administer the activities of the Sales & Marketing Department in accordance with the policies and procedures of the Hotel
• To be responsible for sales administration
• To maintain accounts filing system of the Sales & Marketing Department
• To prepare sales kits and collaterals.
• To upkeep supplies and replenish sales promotional and materials and forms.
• To be responsible for preparing correspondence welcome note/letter, corporate rate agreements/contracts for sales and marketing.
• To perform coordination of group bookings and activities in the hotel.
• To oversee and maintain accurate and efficient sales systems in order to record and trace all sales activities
• To answer all telephone calls and inquiries on behalf of the sales department and action in a timely and professional manner.
• To ensure that the hotel’s database is continually updated for the purpose of undertaking regular and effective mailings in accordance with agreed action plan
• To maintain an efficient and up to date trace system covering all matters which require future, follow through.
• To maintain continual traffic flow of all documents for perusal, action and signature by all sales personnel and ensure all urgent correspondence and telephone inquiries are followed up as a priority.
• To prepare contracts and maintain up to date electric records of all rate negotiations, contracted rates and any other relevant rate information. To ensure Reservations, Front Office and Accor network have up to date information on all rate matters.
• To follow up and work closely with Sales Managers on all leads.
• To ensure effective follow up and coordination of such bookings and provide immediate feedbacks if necessary.
• To handle valuable Corporate Groups and Travel Agents’ enquiries to ensure all reservations with proposal and contract letters
• To follow up with Corporate Group and Travel Agents’ enquiries to ensure reservations with proposal and contract letters
• To plan and coordinate Corporate Group and Travel Agents’ functions with Food & Beverage Department to ensure smooth operation of such functions.
• To prepare and issue related Event Function Orders for all departments concerned to make the necessary arrangement for such functions
• To check that all departments concerned received such Event Function Orders and fully understand the requirements so ensure smooth operation and clients’ satisfaction
• To set up appointments for travel agents especially FAM trips and to work closely with Front Office to ensure efficiently organized hotel inspections.
• To follow up with Travel Agents on completion of FAM trips to ensure future group bookings
• To produce a critical path in relation to each marketing activity and ensure that each action point is completed by due date
• To visit valuable Corporate Group and Travel Agents, if necessary follows up with discussions and arrangement for their functions
• To keep in touch with valuable Corporate Group and Travel Agents by making festive greeting cards, as well as visiting them at their offices
• In cooperation with Marketing & Communication Manager to maintain accurate records detailing quantities of sales collateral and promotion gifts and giveaways and re-order when necessary to ensure continual supply
• To maintain the highest standards of professionalism, ethics and attitude towards all hotel guests, clients, staff and employees
• To maintain a professional business confidentially
• To have a complete understanding of the Hotel Employee Handbook and to adhere to the regulations contained there
• To have complete understanding of the Hotel’s policies relating to fire, safety and health
• To see to cleanliness and maintenance of own work, area and equipment
• To attend activities and meetings as well as accept any responsibilities of projects as directed by Sales Manager/ Assistant Director of Sales or Director of Sales.
• To be flexible and willing when asked to fill in any areas where needed to help in an emergency or difficult circumstances as assigned or required by Hotel Management
• To be ready and responsible to perform any other duties as designated or required by Hotel Management from time to time.