Việc làm cho sinh viên Đại học Thái Bình Dương

Cần tuyển:  Kỹ sư Xây dựng tốt nghiệp Đại học hệ Chính quy, làm việc ở các vị trí: Chỉ huy trưởng công trình, cán bộ kỹ thuật thi công và làm việc tại Văn phòng.
1.- Vị trí Chỉ huy trưởng công trình: có kinh nghiệm chỉ huy trưởng công trình ít nhất 3 năm.
2.- Vị trí cán bộ kỹ thuật và làm việc tại văn phòng: có kinh nghiệm làm việc ít nhất 3 năm.

Công việc cần làm:
- Lập hồ sơ nghiệm thu chất lượng, khối lượng, hồ sơ thanh quyết toán công trình
- Lập hồ sơ đấu thầu. 
- Giám sát kỹ thuật thi công công trình.
- Công việc cụ thể sẽ trao đổi khi phỏng vấn.

TRÁCH NHIỆM CÔNG VIỆC:  

Sẽ được trao đổi khi phỏng vấn

Process all guest check-ins by confirming reservations, assigning room, and issuing and activating room key. Process all payment types such as room charges, cash, checks, debit, or credit. Process all check-outs including resolving any late and disputed charges. Answer, record, and process all guest calls, messages, requests, questions, or concerns. Coordinate with Housekeeping to track readiness of rooms for check-in. Communicate parking procedures to guests/visitors and dispatch bell staff or valet staff as needed. Supply guests with directions and information regarding property and local areas of interest. Run daily reports (number of arrivals, departures), identify any special requests, and check reports for accuracy. Complete designated cashier and closing reports in the computer system. Cash guests' personal checks and traveler's checks. Count bank at the beginning and end of shift. Balance and drop receipts according to Accounting specifications.

Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager. Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs; assist individuals with disabilities; thank guests with genuine appreciation. Speak with others using clear and professional language; answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others. Comply with quality assurance expectations and standards. Stand, sit, or walk for an extended period of time. 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.

• Thực hiện dẫn các tour đảo trong Vịnh Nha Trang, hoặc các tour trong thành phố, ngoài tỉnh

• Các công việc khác do yêu cầu của quản lý giao

- Provide direction to Commis, Cooks, Kitchen Attendants for preparation of Indian cuisine.

- Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist

- Inform Chef of excess food items for use in daily specials.

- Ensure proper portion, arrangement, and food garnish.

- Ensure the quality of the food items.

- Maintain food logs

- Monitor the quality and quantity of food that is prepared.

- Communicate assistance needed during busy periods.

- 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.

- Anticipate and address guests’ service needs.

TRÁCH NHIỆM CÔNG VIỆC: 

Sẽ được trao đổi cụ thể khi phỏng vấn

- Serves as the Manager on Duty and oversees all property operations, ensuring that the highest levels of hospitality and service are provided.

- Represents property management in resolving any guest related situation.

- Manages the flow of questions and directs guests within the lobby, handles the tracking of service issues-

Leading Guest Services Teams

• 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.

• Serves as a role model to demonstrate appropriate behaviors.

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.

• Celebrates successes and publicly recognizes the contributions of team members.

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

Maintaining Guest Services and Front Desk Goals

• Develops specific goals and plans to prioritize, organize, and accomplish the work.

• Handles complaints, settling disputes, and resolving grievances and conflicts, or otherwise negotiating with others.

• Maintains a strong working relationship with all departments to support property operations and goals and to expedite the resolution of any problems that may arise through the general operation of the property.

• Intervenes in any guest/employee situation as needed to insure the integrity of the property is maintained, guest satisfaction is achieved, and employee well being is preserved.

• Ensures that regular on-going communication is happening with employees to create awareness of business objectives and communicate expectations, recognizes performance, and produces desired results.

• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management areas of department.

Ensuring Exceptional Customer Service

• Provides services 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 needed.

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

• Serves as a leader in displaying outstanding hospitality skills.

• Sets a positive example for guest relations.

• Responds to and handles guest problems and complaints.

• Empowers employees to provide excellent customer service.

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

• Strives to improve service performance.

• Provides immediate assistance to guests as requested.

• Ensures employees understand customer service expectations and parameters.

• Participates in the development and implementation of corrective action plans to improve guest satisfaction.

More details will be discussed upon interview

1. Develop, communicate and monitor compliance by all departments with hotel credit policies.

2. Process all applications for credit facilities by clients and make recommendation for amount of credit to be extended by the hotel.

3. Monitor the special billing arrangements for groups and conventions as required to ensure that postings are in line with customer contracts. Reconcile Master accounts for in house conferences daily where appropriate.

4. Review “High Balance” report for inhouse guests on a daily basis and liaise with front office department for any action required.

5. Monitor open PM accounts to ensure all balances are either settled or transferred to city ledger within 3 business days of guest departure.

6. Monitor and pursue collection of overdue accounts to ensure receivable balances remain within hotel credit terms and approved credit limits. Liaise with DOF in relation to any balances of concern.

7. Review city ledger to identify any short payments by clients. Investigate and take necessary follow up action, including timely processing of any rebates required after approval is obtained.

8. Prepare collectability analysis for monthly doubtful debt provision calculation.

9. Submit request to write-off any uncollectable account for approval by Financial Controller and General Manager.

10. Respond to and resolve accounts receivable, credit card and commission queries on a timely basis.

Details will be discussed in the interview.

- Đảm bảo vệ sinh khu vực bếp:

• Dọn rác, lau rửa các loại chén dĩa, ly tách và các dung cụ nhà bếp.
• Lau dọn, vệ sinh sàn nhà và các khu vực bếp.

Chi tiết công việc sẽ được trao đổi trực tiếp trong phỏng vấn.

Kiểm soát chất lượng nguồn nguyên liệu đầu vào, đảm bảo các tiêu chuẩn vệ sinh an toàn thực phẩm; luân chuyển sử dụng thực phẩm hợp lý.

Theo dõi quy trình làm việc của nhân viên, kiểm tra chất lượng bánh, đảm bảo các món bánh phục vụ phải đạt chất lượng tiêu chuẩn của khách sạn.

Phụ trách, hướng dẫn nhân viên trang trí quầy bánh buffet, tiệc của khách sạn sao cho thật đẹp mắt, phù hợp với không gian ẩm thực của khách sạn.

Quan sát tiệc, đảm bảo luôn có đủ lượng bánh cần thiết phục vụ khách.

Phối hợp với các đầu bếp liên quan xây dựng thực đơn các món tráng miệng đáp ứng nhu cầu của khách.

Sáng tạo những loại bánh mới, lên kế hoạch thay đổi các loại bánh trong menu để làm mới thực đơn và phục vụ khách.

Chịu tránh nhiệm quản lý các dụng cụ, trang thiết bị làm việc của bộ phận; kịp thời liên lạc với bộ phận kỹ thuật khi có hư hỏng xảy ra và phối hợp tổ chức bảo trì, bảo dưỡng theo định kỳ.

Phối hợp với nhân viên phụ trách đảm bảo duy trì tiêu chuẩn vệ sinh của bộ phận.

Kiểm soát các đề xuất mua hàng của bộ phận, đảm bảo hợp lý và tiết kiệm chi phí.

Đưa ra những đề xuất cải tiến quy trình làm việc, nâng cao hiệu quả công việc của bộ phận.

Đánh giá kết quả làm việc của nhân viên bếp bánh thuộc thẩm quyền quản lý.

Tham gia các khóa bồi dưỡng nâng cao tay nghề, nghiệp vụ cho tổ trưởng bếp bánh.

Tham gia các cuộc họp định kỳ, đột xuất của bộ phận.

Thực hiện các công việc khác khi được cấp trên yêu cầu.

Với tư cách là Tổ phó Bếp bánh, bạn sẽ hỗ trợ Tổ trưởng/Bếp trưởng Bếp bánh giám sát công việc làm bánh và bảo quản nguyên liệu trong bếp.

Phối hợp lên ý tưởng thực đơn, trang trí món ăn và trình bày quầy phục vụ khách

Đảm bảo các tiêu chuẩn về vệ sinh trong khu vực làm việc và tiêu chuẩn vệ sinh cá nhân

Lưu trữ thực phẩm ở các khu vực được chỉ định

Hỗ trợ kiểm soát chất lượng các mặt hàng

Hỗ trợ làm các loại bánh

Thời gian thực tập: Từ 2 - 4 tháng

Discuss during the interview.

TRÁCH NHIỆM CÔNG VIỆC: 

Sẽ được trao đổi cụ thể khi phỏng vấn

Hỗ trợ các công việc về sổ sách kế toán

Sắp xếp, lưu trữ chứng từ theo yêu cầu

Thời gian thực tập: Từ 2 - 4 tháng

1. Maintain kitchen EHC hygiene and safe food storage and rotation. Follows all records are met in each outlet.

2. Co-ordination of all aspects of the departments operation to ensure that the services of the Department are delivered to guests or internal customers with the aim of exceeding guest expectations and in accordance with Sheraton standards and procedures.

3. Responsible for the day to day management of staff working in the Department.

4. Align management style, working practices and conduct with Sheraton’s Vision, Corporate Values and policies. To comply with Sheraton’s Code of Conduct at all times.

5. Analyze and respond to guest feedback, guest satisfaction and employee satisfaction information; and give a positive commitment to continuous improvement of product and performance.

6. Monitor all Kitchen equipment to ensure safe and functional operation and report faults to Engineering

7. Complete daily Stores Requisitions and market lists.

8. Liaise with other Chefs to streamline operations.

9. Supervise & plan daily food preparation and service requirement using production lists.

10. Liaise with outlet Managers re: business levels, VIP’s, special requirements.

11. Conduct daily briefings and weekly staff meetings, counseling and discipline. Conduct staff appraisals bi-annually (minimum), and analyze training needs for current positions and future promotions.

12. Attend Executive Chef Meetings and represent the Department at other meetings as required.

13. Coordinate service between F.O.H and B.O.H.

14. Provide advice and recommendations on menu development, food availability trends, market prices, food preparation, methods and cuisine.

15. Provide training in food skills and knowledge to F.O.H staff.

16. Responsibility for effective recruitment, training and development, certification, performance evaluation, turnover reduction and optimization of productivity through efficient work practices and staff rostering.

17. Supervise the job tasks and quality of Kitchen Stewards work.

18. Completely understand, implement and ensure adherence to Award provisions, and Sheraton policies.

19. Develop and implement strategies to minimize absenteeism and to manage occupational health & safety issues.

20. Be well versed and knowledgeable of Sheraton Fire and Evacuation procedures as well as health and safety requirements in the Workplace. Ensure associates are aware of their duty of care as determined by legislation and that they maintain complete familiarity.

21. Assist the Chef in the performance of his/her role.

22. Undertake any additional duties related to the hotel as requested by Executive Chef or Hotel Management.

23. Follow food safety program and to achieve the best score that’s set as the goal.