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.
To generally promote and ensure good inter-departmental relations.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
To take time and get to know the guests, and to be committed to service excellence.
To provide service that is sincere, warm and enthusiastic, ensuring the guests satisfaction.
Works in close cooperation with all other staff assigned to the outlet, as well as Kitchen, Stewarding and Cashiers.
Ensures that orders are only issued against written / printed receipts.
Welcome arriving guest and ensures prompt service.
Maintains cleanliness and best possible maintenance of the bar counter and all related areas.
Handles guest complaints directly or refers them to the assistant Manager or the Bar Manager.
Knows the bar menu and price structure by heart and can recommend when a guest asks for assistance.
Aware of basic cashier work and handles payments promptly and efficiently.
Familiar with the company’s internal policies and safety procedures.
Operation
• Attend daily briefings and takes on daily assigned tasks
• Understand the difference in guest levels (VIPs) and Room Categories
• Clean and maintain areas of responsibility according to standards and procedures
• Replenish guest supplies and ensure that guests requests are promptly attended to
• Report damage or malfunction in hotel rooms/areas to Supervisor
• Maintain equipment in a proper state of cleanliness
• Maintain a section room report as well as a daily productivity report
• Reports lost and found articles to the housekeeping office immediately
• Handle guest complaints tactfully, and report incidents or any other irregularities to Supervisor in a timely manner
• Report unusual behavior/activities in guestroom, floors/ public areas to Supervisor
• Record room status in allocated section accurately
• Carry out valet services when required (e.g. delivery of linen, processing laundry orders)
Other Responsibilities
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by the Management
• Establish and maintain effective employee working relationships
Main Complexity/Critical issues in the Job
• Respond professionally, politely, and efficiently to extraordinary requests and complaints from guests.
Competencies
• Service oriented with an eye for details
• Ability to work effectively and contribute in a team
• Self-motivated and energetic
• Must be well-presented and professionally groomed at all times
Coordinate with Housekeeping and In Room Dining to ensure room preferences are honored so that Arrival, Stay and Departure experience is a seamless experience
Greet guests immediately with a friendly and sincere welcome. Use a positive and clear speaking voice, address the guest by name, and listen carefully to understand requests, respond with appropriate action and provide accurate information such as outlet operating hours, hotel’s lay-out, activities taking place and local attractions.
Responsible in consolidating guest interview statistics and general comments.
Conduct guest relations courtesy calls.
Meet and escort arriving guests ensuring that their needs are satisfied and that they are checked-in in a courteous and efficient manner.
Contact/Meet Guests during their stay and assist with any needs that arise
All duties and tasks performed are to be procedurally correct, timely and consistently, effective and efficient work practices and guest service standards, that the guests’ first and last impressions of the hotel are lasting ones of genuine warmth and friendliness and of high standards.
Liaise with different departments for smooth and coordinated work.
Ensure to interact with the guests & enable the team to understand guest requirements.
To ensure that all guests of the hotel are checked in and checked out in an efficient, yet warm and friendly manner.
To ensure that all guests are provided with concise information concerning the services and facilities provided by the hotel.
Điều hành công việc hàng ngày của bộ phận chế biến thức ăn/ Giúp việc Bếp trưởng/ Thay thế Bếp trưởng khi người này không có mặt.
• To assist Executive Chef in operating kitchen work smoothly as prescribed. To directly operate all kitchen activities when Executive Chef is not present.
Giúp Bếp trưởng điều hành các công việc của bếp cho được trôi chảy, đúng quy định. Trực tiếp điều hành mọi hoạt động của Bếp khi Bếp trưởng vắng mặt.
• To coordinate with Executive Chef to set up new menu and recipes.
Phối hợp với Bếp trưởng làm thực đơn và công thức món ăn mới.
• To train employees as assigned by Executive Chef.
Tiến hành huấn luyện nhân viên theo sự phân công của Bếp trưởng.
• To directly check properties of Kitchen and report to Executive Chef. To directly check the outlook, appearance criteria, attitude and professional spirit of Kitchen staff.
Trực tiếp kiểm tra định kỳ tài sản vật chất của Bếp để báo cáo lại Bếp trưởng. Trực tiếp kiểm tra vẻ bề ngoài, tiêu chí ngoại hình, thái độ và tinh thần nghiệp vụ của nhân viên Bếp.
• To directly manage, monitor Kitchen and canteen sanitary staff in terms of material facilities, service quality and serving manner. To plan working schedule for all kitchen staff and submit to Executive Chef.
Trực tiếp quản lý, điều hành Nhân viên Vệ sinh bếp và canteen về mặt cơ sở vật chất, chất lượng sản phẩm và cung cách phục vụ. Xây dựng lịch làm việc cho toàn thể nhân viên bếp trình cho Bếp trưởng.
• To continuously enhance professional skills and qualifications, to fully participate in training courses held by the Hotel.
Không ngừng tự nâng cao tay nghề và trình độ chuyên môn, tham gia đầy đủ các lớp đào tạo do Khách sạn tổ chức.
• To directly clock staff in and out, plan and keep track of working schedule, leave application of Kitchen staff. To look after Kitchen staff in term of administration.
Trực tiếp thực hiện chấm công, thiết lập và theo dõi lịch công tác, các chế độ nghỉ của nhân viên Bếp. Chăm lo các mặt về hành chánh cho nhân viên Bếp.
• To guide and directly train new employees. To be responsible for fire prevention and environment in Kitchen area.
Hướng dẫn và trực tiếp huấn luyện nhân viên mới. Trách nhiệm về công tác PCCC và môi trường ở khu vực Bếp.
• To initiatively solve difficulties arising every day in small-scale, ask Executive Chef for advice in case the problem is beyond authority.
Chủ động giải quyết kịp thời những vướng mắc, khó khăn nảy sinh hàng ngày ở quy mô nhỏ, xin ý kiến Bếp trưởng đối với các trường hợp ngoài quyền hạn.
• To coordinate with Executive Chef to raise yearly budget for Kitchen and submit to Board of Management.
Phối hợp cùng Bếp trưởng xây dựng ngân sách năm cho Bếp để Bếp trưởng đệ trình lên Ban lãnh đạo.
• To assist Executive Chef in monitoring, controlling the use of budget reasonably and sparingly, avoid losses.
Giúp Bếp trưởng điều hành, kiểm tra việc sử dụng ngân sách một cách hợp lý, theo tinh thần tiết kiệm, tránh thất thoát.
• To propose the plan of using casual labour staff and take responsibilities for the reasonability and capacity of this case.
Đệ trình kế hoạch sử dụng nhân viên thời vụ và chiụ trách nhiệm trực tiếp về việc này về mặt hợp lý cũng như năng suất.
• To examine menu, analyze the strength of market opponents, to contribute ideas to Executive Chef for better initiatives aiming at maintaining the advantages of the Restaurant and Kitchen of the Hotel.
Nghiên cứu các thực đơn, phân tích các mặt mạnh của các đối thủ trên thị trường, góp ý với Bếp trưởng để đề xuất được các sáng kiến nhằm duy trì lợi thế của Nhà hàng và Bếp của Khách sạn.
• To interpret the market, analyze the new trend and demand to propose new menu that meets guests’ requirements.
Tìm hiểu thị trường, phân tích cách khuynh hướng và yêu cầu mới nảy sinh để đề xuất các thực đơn món mới phù hợp yêu cầu của khách.
• To coordinate with Executive Chef to regard guests often when they come to the Restaurant in order to build good relationships.
Phối hợp với Bếp trưởng chào hỏi khách hàng thường xuyên khi họ đến sử dụng ẩm thực tại Nhà hàng nhằm xây dựng mối quan hệ tốt.
• To be authorized to sign on proposal of goods purchase when Executive Chef is not present.
Được quyền ký phiếu xin mua hàng khi không có Bếp trưởng.
• To be authorized to sign as approval on attendance sheet of temporary staff for their remuneration.
Được quyền ký duyệt phiếu hiện diện của nhân viên thời vụ để họ lãnh thù lao.
• To be authorized to sign as allowing canteen to add more rations in urgent cases.
Được quyền ký cho phép canteen nấu thêm khẩu phần trong trường hợp đột xuất.
• Other tasks required by General Manager and Executive Chef.
Các công việc khác theo yêu cầu của Tổng Quản lý và Bếp Trưởng.
• Supply enough mise-en-place and ensure smooth operation.
• Assist Chef de Partie to run his section efficiently.
• Delegate work to his subordinates and ensure that his orders are carried out to hotel standards.
• Check fridges and area thoroughly to avoid spoilage.
• Prepare food requisition storeroom when Chef de Partie is absent.
• Check punctuality of all staff assigned to him.
• Perform any other duties as assigned by supervisor.
• Operate all utensils and machinery in his assigned section.
• Train subordinates continuously in order to upgrade quality and production in a professional way.
• Make sure all section is clean before leaving his/her shift.
• Responsible for the wastage and try to minimize the spoilage to the best of there ability.
• Check refrigerators temperature records are done twice daily.
• Check food sample recordings are done.
• Delegates work to his subordinates in order to run uninterrupted.
• Checks preparation and work done to ensure quality.