Việc làm cho sinh viên Đại học Thái Bình Dương

• Hỗ trợ Giám đốc vận hành trong công tác quản lý vận hành của Công ty
•  Tổng hợp các báo cáo định kỳ Phân tích, tổng hợp báo cáo số liệu của các bộ phận và lập báo cáo theo yêu cầu. 
• Tiếp nhận và tổng hợp các thông tin chỉ đạo của giám đốc để truyền đạt, đôn đốc, giám sát việc triển khai công việc 
• Tiếp nhận hồ sơ, tài liệu từ các bộ phận; kiểm tra, đề xuất ý kiến trước khi trình Giám đốc vận hành. 
• Ghi chú và báo cáo lại những công việc phát sinh và gửi đến Giám đốc để xin ý kiến chỉ đạo. 
• Thực hiện các nhiệm vụ khác theo sự phân công của Giám Đốc Vận hành
  
  
  
  
   

• Cần tuyển 20 nam công nhân xây dựng, công nhân xây lắp điện, công nhân cơ khí. Tuổi từ 25 - 45. Sức khỏe tốt. Ưu tiên các ứng viên có khả năng trèo cao. 
• Yêu cầu công việc :
• Thi công xây dựng phần móng cột điện
• Thi công lắp, dựng cột điện và lắp đặt các phụ kiện của đường dây 110kV, 220kV, 500kV
  
  
  
  
   

TRÁCH NHIỆM CÔNG VIỆC:

1. Đón tiếp khách đến thuê phòng, làm thủ tục nhận phòng, bố trí phòng ở cho khách
2. Bảo quản gìn giữ giấy tờ tùy thân, tiền bạc, tư trang... khi khách gửi, phải có biên nhận giao nhận rõ ràng. Giữ chìa khóa phòng cho khách khi khách lưu trú đi ra ngoài.
3. Ghi chép đăng ký khách lưu trú đầy đủ, làm các báo cáo doanh thu khi BP Kế toán yêu cầu, thống kê khách hàng ngày.
4. Xuất hóa đơn thanh toán dịch vụ khi khách trả phòng. Nộp doanh thu đầy đủ đúng thời gian theo quy định
5. Nhận các cuộc điện thoại giao dịch. Cung cấp các thông tin về du lịch, các dịch vụ sản phẩm hiện có trong Resort, các thông tin về giá phòng, các gói dịch vụ và chương trình khuyến mãi giảm giá, nơi vui chơi giải trí,.. cho khách lưu trú tại khách sạn.
6. Phản ảnh, giải quyết kịp thời những yêu cầu, khiếu nại, than phiền của khách trong khả năng cho phép. Báo cáo trực tiếp những bất thường xảy ra trong ca làm việc với cấp trên nếu vượt thẩm quyền xử lý để giải quyết kịp thời cho khách.
7. Thực hiện việc giao nhận ca cụ thể, rõ ràng, đầy đủ, chính xác. Có biện pháp giải quyết tốt, kịp thời những vấn đề mà ca trước còn để lại, đảm bảo việc phục vụ khách được liên tục, nhanh chóng và chính xác. Tuân thủ quy định, quy trình làm việc Công ty ban hành.

• Chịu trách nhiệm trực tiếp đối với thiết kế, trải nghiệm khác hàng trong các dự án được giao
• Xây dựng và cải tiến quy trình thiết kế, phân tích trải nghiệm người dùng
• Am hiểu các lĩnh vực sản phẩm của Ngân hàng, phát triển và cải tiến giao diện, trải nghiệm cho khách hàng theo định hướng kinh doanh từng thời kỳ. 
• Xây dựng Design system/Product map/Trải nghiệm khách hàng
• Tham gia xây dựng Design system, components, Mobile app, web app của công ty.
• Tham gia xây dựng mô hình hoạt động phục vụ dự án và khối sản phẩm.
• Chịu trách nhiệm trong việc thiết kế, đánh giá trải nghiệm khách hàng hiện tại và tương lai và đưa ra các phương án cải thiện, nâng cấp.
• Đánh giá, cải tiến quy trình thiết kế/quy định/sản phẩm nhằm nâng cao hiệu quả công việc và chất lượng sản phẩm.
• Đo lường hiệu quả và rà soát chất lượng, tiến độ dự án, đề xuất các hành động thay đổi cần thiết để nâng cao hiệu quả làm việc, chất lượng sản phẩm.

Yêu cầu công việc
• Tốt nghiệp Đại học trở lên các ngành/chuyên ngành có liên quan đến lĩnh vực này.
• Có từ 2 đến 5 năm kinh nghiệm làm thiết kế sản phẩm hệ thống 
• Sử dụng thành thạo các phần mềm thiết kế: Figma, Illustrator, photoshop. Biết sử dụng thêm các phần mềm khác như: Sketch, AE, 3D, Indesign, biết vẽ tay là một lợi thế
• Kỹ năng đọc hiểu và phân tích dữ liệu, khả năng sáng tạo tốt.
• Có kỹ năng xây dựng design system và kiến thức về trải nghiệm người dùng
• Có khả năng nghe, hiểu, giao tiếp bằng tiếng Anh ở mức khá - tốt
• Óc quan sát tốt và cởi mở
• Kỹ năng giao tiếp, khả năng cảm nhận mỹ thuật tốt

 • Chịu trách nhiệm trực tiếp đối với thiết kế, trải nghiệm khác hàng trong các dự án được giao

 • Xây dựng và cải tiến quy trình thiết kế, phân tích trải nghiệm người dùng 

• Am hiểu các lĩnh vực sản phẩm của Ngân hàng, phát triển và cải tiến giao diện, trải nghiệm cho khách hàng theo định hướng kinh doanh từng thời kỳ. 

• Xây dựng Design system/Product map/Trải nghiệm khách hàng 

• Tham gia xây dựng Design system, components, Mobile app, web app của công ty. 

• Tham gia xây dựng mô hình hoạt động phục vụ dự án và khối sản phẩm. 

• Chịu trách nhiệm trong việc thiết kế, đánh giá trải nghiệm khách hàng hiện tại và tương lai và đưa ra các phương án cải thiện, nâng cấp. 

• Đánh giá, cải tiến quy trình thiết kế/quy định/sản phẩm nhằm nâng cao hiệu quả công việc và chất lượng sản phẩm. 

• Đo lường hiệu quả và rà soát chất lượng, tiến độ dự án, đề xuất các hành động thay đổi cần thiết để nâng cao hiệu quả làm việc, chất lượng sản phẩm. 

 

- Functions as the strategic business leader of the property's Hotel Operations. Areas of responsibility may include Front Office, Business Center, Recreation/Health Club, Housekeeping, Food and Beverage/Culinary and Engineering/Maintenance. 

- Works with direct reports (department heads) to develop and implement departmental strategies and ensures implementation of the brand service strategy and brand initiatives. 

- Ensures Hotel Operations meet the brand’s standards, targets customer needs, ensures employee satisfaction, focuses on growing revenues and maximizes the financial performance of the department and developing positive owner relations. 

- Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand’s target customer and employees and provides a return on investment.

- More details will be discussed during interview.

− Thực hiện việc thanh quyết toán hạng mục, công trình đảm bảo đúng quy định của hợp đồng
được ký kết, quy định nội bộ của Công ty, quy định của pháp luật hiện hành;
− Bóc tách khối lượng thiết kế chuẩn bị cho hồ sơ mời thầu;
− Theo dõi hồ sơ thanh quyết toán hàng tháng, hàng quý, năm;
− Lập kế hoạch giải ngân hàng tháng;
− Thực hiện hồ sơ tạm ứng cho nhà thầu;
− Kiểm soát khối lượng, chất lượng hồ sơ, giá trị thanh quyết toán từng lần thanh quyết toán;
− Phân bổ giá trị thanh quyết toán vào từng công trình, hạng mục công trình liên quan đến MEP;
− Kiểm tra giá trị giải ngân phù hợp kế hoạch giải ngân hàng tháng;
− Lập Tờ trình thanh toán, quyết toán;
− Lập báo cáo quyết toán các hạng mục, công trình MEP;
− Lập mã, danh mục hồ sơ tài liệu thanh quyết toán;
− Xây dựng quy trình, biểu mẫu thanh quyết toán;
− Thực hiện các công việc khác theo sự phân công của cấp trên.



 

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.

• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.

• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.

• Encourages and builds mutual trust, respect, and cooperation among team members.

• Serving as a role model to demonstrate appropriate behaviors.

• Ensures property policies are administered fairly and consistently.

• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.

• Supervises and coordinates activities of cooks and workers engaged in food preparation.

• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.

• Establishes goals including performance goals, budget goals, team goals, etc.

• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.

• Manages department controllable expenses including food cost, supplies, uniforms and equipment.

• Participates in the budgeting process for areas of responsibility.

• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.

• Monitors the quality of raw and cooked food products to ensure that standards are met.

• Determines how food should be presented, and create decorative food displays.

• Recognizes superior quality products, presentations and flavor.

• Ensures compliance with food handling and sanitation standards.

• Follows proper handling and right temperature of all food products.

• Ensures employees maintain required food handling and sanitation certifications.

• Maintains purchasing, receiving and food storage standards.

• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.

• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when nee

• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.

• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.

• Interacts with guests to obtain feedback on product quality and service levels.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.

• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.

• Ensures employees are treated fairly and equitably.

• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.

• Administers the performance appraisal process for direct report managers.

• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.

• Observes service behaviors of employees and provides feedback to individuals and or managers.

• Manages employee progressive discipline procedures for areas of responsibility.

• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Analyzes information and evaluating results to choose the best solution and solve problems.

JOB SUMMARY

Supervise and coordinate activities of cooks and workers. Determine how food should be presented and create decorative food displays. Ensure proper portion, arrangement, and food garnish to be served. Monitor the quantity of food that is prepared. Inform Food & Beverage service staff of menu specials and out of stock menu items. Prepare special meals or substitute items. Assist cooks and kitchen staff with various tasks. Provide cooks with needed items. Monitor stock of kitchen supplies and food. Maintain kitchen logs for food safety program and food products. Ensure the quality of the food items and notify manager if a product does not meet specifications.

Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching associates. 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. 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 associates. 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.

JOB SPECIFIC TASKS

Safety and Security

 Report work related accidents, or other injuries immediately upon occurrence to manager/supervisor.

 Identify and correct unsafe work procedures or conditions and/or report them to management and security/safety personnel.

 Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure environment.

 Follow policies and procedures for the safe operation and storage of tools, equipment, and machines.

 Use proper equipment, wear appropriate personal protective clothing (PPE), and employ correct lifting procedures, as necessary, to avoid injury.

 Complete appropriate safety training and certifications to perform work tasks.

 Follow property specific procedures for handling emergency situations (e.g., evacuations, medical emergencies, natural disasters).

Policies and Procedures

 Follow company and department policies and procedures.

 Protect company tools, equipment, machines, or other assets in accordance with company 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.

 Maintain confidentiality of proprietary materials and information.

 Perform other reasonable job duties as requested by Supervisors.

Guest Relations

 Assist other associates to ensure proper coverage and prompt guest service.

 Address guests' service needs in a professional, positive, and timely manner.

Communication

 Provide assistance to coworkers, ensuring they understand their tasks.

 Speak to guests and co-workers using clear, appropriate and professional language.

 Talk with and listen to other associates to effectively exchange information.

 Discuss work topics, activities, or problems with coworkers, supervisors, or managers discreetly and quietly, avoiding public areas of the property.

 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.

Assists Management

 Serve as a departmental role model or mentor by working alongside associates to perform technical or functional job duties.

 Assign and ensure work tasks are completed on time and that they meet appropriate quality standards.

 Ensure that hourly associates are trained on company core values, job roles, responsibilities, and technical and service aspects of the job.

 Encourage and motivate associates to perform their best, take responsibility for tasks and assignments, make decisions and provide input on possible improvements.

 Assist management in establishing and communicating goals, performance expectations, timetables and deadlines for shift or departmental operations to hourly associates and ensure that they are understood.

 Ensure associate compliance with company standards and policies and external regulations (e.g., safety, OSHA, department-specific procedures such as food standards).

Working with Others

 Support all co-workers and treat them with dignity and respect.

 Handle sensitive issues with associates and/or guests with tact, respect, diplomacy, and confidentiality.

 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 associates and departments.

 Actively listen to and consider the concerns of other associates, responding appropriately and effectively.

Quality Assurance/Quality Improvement

 Comply with quality assurance expectations and standards.

 Monitor the performance of others to ensure adherence to quality 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

 Ensure the quality of the food items and notify manager if a product does not meet specifications.

 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.

 Prepare all potentially hazardous foods at the correct temperature according to the HACCP guidelines.

 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.

 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.

 Operate ovens, stoves, grills, microwaves, and fryers to prepare foods.

 Maintain kitchen logs for food safety program compliance (e.g., A1, A2, QA).

 Report maintenance issues immediately to appropriate personnel (i.e., management or maintenance).

 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.

Stocking/Receiving

 Monitor stock of kitchen supplies and food to identify needed items and ensure neat and orderly storage, and communicate potential product shortages, or price changes, to supervisor/manager.

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.

Food Preparation

 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.

 Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.

 Prepare ingredients for cooking, including portioning, chopping, and storing food before use.

 Monitor food quality while preparing food and throughout the day utilizing the HACCP forms and production charts.

 Wash and peel (if required) fresh fruits and vegetables to prepare them for cooking or consumption.

 Assist cooks and kitchen staff with various tasks as needed and provide cooks with needed items.

 Prepare special meals or substitute items, where possible, to satisfy guest requests.

 Supervise and coordinate activities of cooks and workers engaged in food preparation.

 Determine how food should be presented and create decorative food displays.

Set-up

 Ensure proper portion, arrangement, and food garnish to be served to waiters or patrons, according to standards.

 Inform Food & Beverage service staff of menu specials and out of stock menu items throughout the meal period.

 Serve food (for example, soup, desserts, sides, entrees) in proper portions onto dishes, plates, mugs, and bowls, ensuring proper plate appearance.

Maintenance, Sanitation, and Cleaning Activities

 Ensure food storage areas are clean.

- Chi tiết công việc sẽ trao đổi cụ thể trong quá trình phỏng vấn.

- Run sold room reports, verify room status, determine discrepant rooms, prioritize room cleaning, and update status of departing guest rooms. 

- Assist Housekeeping management in managing daily activities.

-  Act as a liaison to coordinate the efforts of Housekeeping, Engineering, Front Office, and Laundry. 

- Document and resolve issues with discrepant rooms with the Front Desk. 

- Prepare and distribute room assignments to Housekeeping staff. 

- Record, monitor, and update list of ‘Do Not Disturb' rooms. 

- Ensure that vacant dirty rooms are cleaned by the necessary time and assign rush rooms and rooms previously on the ‘Do Not Disturb' list. 

- Complete required Housekeeping paperwork.

- More details will be discussed at the interview.

Provides direction and guidance in Accounting and Cost Control which includes the preparation of financial reports, maintenance of financial records, implementation of internal control and smooth operations of the departments.

Core Competencies:

1. Financial and Management Reports

2. Financial Records

3. Authorizing Signature

4. Internal Control System

5. Productivity

6. Budget

7. Meetings

8. Tax Reporting and Planning

9. Internal and External Audits

10. Loan Administration and Treasury Management

11. Environmental Management System and Food Safety Management System Roles, Responsibilities & Accountabilities.

12. Other Duties

- Thực hiện công việc vệ sinh, dọn dẹp khu vực được phân công tại các trung tâm thương mại, siêu thị, tòa nhà thuộc hệ thống Vincom

- Giữ gìn công cụ dụng cụ làm việc gọn gàng, sạch sẽ, đúng nơi quy định.

- Tự quản lý dụng cụ vật tư, hóa chất, tài sản được phân công.

- Công việc chi tiết trao đổi thêm khi tham gia phỏng vấn.

- Địa điểm làm việc tại các trung tâm thương mại Vincom của Vincom.

- Thực hiện công việc vệ sinh, dọn dẹp khu vực được phân công tại các trung tâm thương mại, siêu thị, tòa nhà thuộc hệ thống Vincom

- Giữ gìn công cụ dụng cụ làm việc gọn gàng, sạch sẽ, đúng nơi quy định.

- Tự quản lý dụng cụ vật tư, hóa chất, tài sản được phân công.

- Công việc chi tiết trao đổi thêm khi tham gia phỏng vấn.

- Địa điểm làm việc tại các trung tâm thương mại Vincom của Vincom.

• Welcome the guests as soon as they land from their flights with the signboard

• Provide information to the guests on requested services at the airport (mobile sim cards, money exchange, lost and found information, transportation, etc.)

• Assist and direct the guests to our car transfer service

• Coordinate with the team for information about the airport service (flight delays, special events on public holidays, military patrol, etc.)

• Set up and check the amenities on our cars (water, cold towels, music, wifi, etc.) accordingly

• Assure the good condition of the airport counter (cleaning, organizing, and decorating)

• Report to the transportation team and leaders all guest related issues during the transfer

• Support to find and bring back the lost and found luggage for the guests

• Support the GRO team at the resort when there is no demand at the airport

Shifts: 3 main shifts are decided by the frequency and the landing time of the flights. Additionally, based on the daily memo, the extra shifts may need to be arranged accordingly.

• Night shift: 9:00 pm – 6:30 am

• Morning shift: 6:30 am – 4:00 pm

• Afternoon shift: 1:00 pm – 10:30 pm

Transfer to the airport: GROs are supposed to be at the mainland to clock in their shift before following with a Marriott car to the airport based on the transportation team’s arrangement. When ending the shift, GROs are obligated to be back to the mainland to clock out before leaving work.