Việc làm cho sinh viên Đại học Thái Bình Dương

chịu khó học hỏi, biết lắng nghe đồng nghiệp và cấp trên, làm việc theo nhóm và cá nhân

• Sells to new, existing and prospective customers considering goals set forth in the sales strategy, negotiating optimum rate for the benefit of the business

• Sell all facets of the hotel

• Sell and promote hotel in all aspects, with emphasis on Banquet Functions for all meeting and Corporate Groups and all Meetings, Incentive, Conference & Exhibition (MICE Business).

• To ensure the handover list from HCMC team is clear, raise question for any unclear

• Issue Event Order’s for daily functions at least 5 working days before function, except for Last Minute functions.

• Arrange and chair pre-operation meeting with the operation team for big groups

• Arrange and chair pre-operation meeting with the group organizers and key person from the operation team (Front Office, Reservation, F&B, kitchen, etc.)

• Work closely with the Banquet Department, the F&B and kitchen to ensure complete follow up a function.

• Prepare daily and monthly Banquet Sales Report (business negotiating, business confirmed, and business lost; always aware of the reason of losing business in order to improve for further business opportunities).

• Develops and maintains contact with business generators, meeting and convention planners, visitors/convention bureau, travel agents, tour operators, airlines, corporate accounts, Government Departments and other producers closely allied to Hotel business

• Monitors competitor’s activities and assists in marketing intelligence

• Builds profile within local marketplace through attendance at various events and local marketplace

• Conduct client site inspections

• Entertain clients

• Plan and conduct familiarization tours and site inspections

• Travel when required to promote the hotel and develop potential business

• Monitors existing business and inputs into sales strategy meetings to maximize business

• Grows existing business and establishes and pursues leads which will develop business

• Interfaces with operations on a timely basis

• Work weekends if require

• Initiates and prepares tenders for business

• Assesses sales and marketing data

• Assists with the preparation of new products and services

• Assists in the evaluation of sales and marketing activities

• Analyses sales mix and likely impact on hotel goals

• Implement direction from SSM

• Coordinates with other departments to ensure exact implementation for MICE & GIT business

• Works with superior on manpower planning and management needs

• Works with superior in the preparation and management of the Department’s budget

• Be responsible in keeping our property safe and secure, to participate in any hotel activity related to Fire

• Life safety.

• Perform any other duties which may be assigned by the management from time to time.

JOB SUMMARY/ TÓM TẮT CÔNG VIỆC:

The Guest Experience Maker (GEM) is responsible to make the guests feel at home and to guarantee their contentment on-call 24/7. The GEM is directly responsible to furnish the guests with above-and-beyond service to ensure a memorable and genuine experience, in accordance with the company standard and guidelines. The ultimate goal would be to sponsor a helpful image by honoring guests’ requests and to achieve high levels of guest satisfaction and engagement while ensuring that guests are well looked after. GEM will be directly reporting to the Front Office Manager.

DUTIES AND RESPONSIBILITIES/ NHIỆM VỤ VÀ TRÁCH NHIỆM

Responsibilities and duties for this position shall include, but not be limited to, the following areas and activities.

GENERIC

• Ensure and provide flawless, upscale, professional, and high-class guest service experiences from the heart.

• Welcome the guest, offer room orientation according to Leading Quality Assurance and Six Senses Ninh Van Bay standards

• Ensure you are following all standards and operating procedures are adhered to.

• Start and end conversations with guests by their name.

• Promote one-stop service.

• Treat every guest in every situation like you like to be treated.

PRE-ARRIVAL

• Check all the correspondence and profiles before guest arrival, create and update guest profiles during guests’ stay

• Attain detailed information on the type of guest – repeat guest, long stay guest, billing instructions, baby sitter request, etc. Allocation of all villas to include, special requests, sofa bedrooms and any other requirements as directed by the management

• Ensure to properly follow up on booking correspondence like guests’ status, character, profile, special requirement/request. Coordinate with the team for proper arrangements. Alert the manager for any inconsistencies

• Search for the guests online and learn about them prior to arrival. Demand guest profiles of Six Senses returnees from other resorts via your supervisor. Receive dressing description from the airport team.

• Conduct a random check of the home the guest will stay in.

ARRIVAL

• Ask the guest for their email to contact them when needed (Guest forget their belonging, mistake on bills).

• Offer room orientations that are based on superior emotional hospitality and are tailored to guest needs although be in alignment with basic standards.

• Inform concerned teams about newspapers, dietary requirements, cleaning team requirements, ironing requirements, special requests, and follow up timely.

• Assist with luggage delivery.

IN HOUSE

• Listen to and understand the guest, prepare, arrange, follow through and organize guest experiences every day until departure

• Assist Housekeeping and Food & Beverage to prepare for a guest experience i.e. villa set up, villa cleaning, BBQ set up.

• Participate in guest experiences i.e. hike, cooking class, classes, workshops, kayak, serve food, and beverages.

• Expect and react promptly to guests’ requirements and inquires. Actively listen and resolve guests’ complaints

• Coordinate and communicate with guests to ensure complete service recovery. Share with Guest Service Manager on particulars about the guests

• Promote all amenities, conveniences and programs offered

• Coordinate experiences and guest requests with other teams and departments

• Meet guests daily at breakfast, at the beginning and at the end of every experience and at dinner

• Receive problems, solve problems and find solutions

• Ensure you are using soft skills like body language, etiquettes, etc and other skills like up-selling, Opera, other software usages, etc. participate in trainings and learning opportunities

• Receive appraisals and feedback. Read guest feedback and follow tasks appropriately

• Ensure proper handover in writing from one GEM to another during off time on long stays.

PRE-DEPARTURE

• Organize the departure ahead of time with departure letter and communicate clearly with guest service.

• Ensure that the bill is correct according to guest consumption and billing instruction before the guest receives the draft bill

• Coordinate bill settlement with Front Office Cashier and farewell the guest

• Prepare for early departures such as breakfast boxes, coffee, early wake-up calls, etc.

• Check flights are on schedule and communicate with guest service and guests

DEPARTURE

• Ensure departure is seamless including the final bill.

• Ensure villa keys are returned to GEM office after departure

• Farewell each guest.

OTHERS

• Display a pro-active role in terms of service, culture, learning, development, team image, systems and procedures, natives.

• Report anything considered a health and safety hazard

• Report all incidents of guest dissatisfaction and attempt to satisfy all such guests, within resort policy.

• Complete administrative works i.e. updating guest profiles in detail, ensuring that email addresses are properly checked and transferred to Opera correctly, GEM report prior meetings, GEO, service recovery report, incident report and others.

• Work along any other task given by management and related to guest satisfaction and guest.

Scope:

• Follows up, all guest requests and needs, which are phoned through the Housekeeping Office.

• Organize the Housekeeping store, file, and records of all the office work.

• Responsible for ordering, issuing and controlling. Housekeeping guest amenities and supplies.

Responsibilities and Obligations:

• Make weekly request for the Housekeeping supplies and guest room amenities.

• Follow up supplies from the general store and inform the Housekeeper of the not available items.

• Issues the Guest supplies and amenities to the floors according to the request made, but control that there is no abuse in quantities ordered.

• Received all incoming items from the receiving store.

• Answer guest calls and records all request in the logbook, follow up the request to the concerned supervisor.

• Relieves the Linen room staff whenever necessary.

• Responsible for the issuing of special items such as iron and board, prayer mat, etc… log and must ensure the items returned back.

• Attends Training sessions and advice Housekeeping staff of their training schedule.

• Know the Fire, Safety and Security procedure of the Hotel.

• Performs other duties as required from time to time by the Executive Housekeeper.

DUTIES AND RESPONSIBILITIES

1. Manages the day-to-day operation of the Food Production and Stewarding sections and informs the Executive Chef / Executive Sous Chef of any decision taken which did not require his action and any other relevant information.

2. Assumes the duties and responsibilities of the Executive Chef / Executive Sous Chef in his absence.

3. Assists the Executive Chef / Executive Sous Chef in developing and maintaining up-dated operations manuals for all Food Production and Stewarding sections.

4. Always ensure punctual attendance and act as role model for subordinates.

5. Ensure all subordinates report to work punctually and as scheduled.

6. Checking and reminding subordinates to always wear the correct uniforms with high standard of personal grooming and hygiene to avoid cross-contamination of diseases from the body to food, equipment, and tools.

7. Assist Executive Chef / Executive Sous Chef to prepare employee work roster.

8. Overseeing and supervising all kitchen staff to ensure maximum performance and productivity.

9. Conduct regular inspections on the cleanliness and hygiene of all food service areas.

10. Prepare daily market purchase list to adjust the stock level appropriately.

11. Prepare task list for handover of a section to ensure efficient use of time and clear communication of preparation work.

- Balancing guest ledger daily before transferring unsettled guest balances to City Ledger, posting, editing and updating to accounts receivable system.

- Balancing / posting daily payments and reconciling short payments

- Research and respond to guest queries either by phone or correspondence.

- Ensure timely billing of invoices and statements per credit policy.

- Prepare and input journals for transfers between debtors accounts.

- Liaison with reservations, sales and front office staff daily on rates etc, to reduce potential invoice errors. In addition discuss disputed accounts and reason for same.

- Preparing and distributing invoices of associate City Ledger accounts promptly.

- Reconcile Advance Deposits for Banquets and Accommodation.

- Processing of travel Agent commissions daily for preparation of travel agents cheque listings to be forwarded to the Citibank for -processing.

- Investigate and respond to travel agents commission queries for Credit Meeting.

- Raise monthly rebates for clearing accounts.

- Raise monthly charges for rental accounts if any and ensure timely payment.

- Write off overdue after departure (greater than 60 days), guaranteed no show accounts and provide for travel agents commission and associate discounts in each month end.

- Reconciliation of total City Ledger accounts to the General Ledger each month.

- Regularly arrange storage of City Ledger documentation and appropriate Accounts receivable computer reports.

- Record no-show billings and review on a monthly basis.

- Treatment of guaranteed no-shows to be discussed with Assistant financial Controller / director of Finance who will decide if they are to be billed based on guest history, company, occupancy, etc.

An Assistant Bar Manager is acting as a head of bar team members, hence responsible for all assigned area’s functions, level of guest satisfaction, team members’ performances and ensure compliance with standards of service and operating procedure, as well as adhere to local regulations concerning health, safety, or other compliance requirements.

Assists DOFB in beverage related projects, may include creating beverage listings, beverage promotional activities and more.

Analyze, understand and develop plans to achieve the set financial goals (reflected in revenues, operating costs and expenses) and non-financial goals (reflected in team performance, guest satisfaction, compliance rate with resort/brand standards, other community activities) in assigned team/area, without compromising guest or employee satisfaction.

Be part of an effective communicating network within the team between outlets and with other departments.

Support other operations outside of assigned responsibilities when required to ensure the overall success of F&B department and of the resort.

Đóng vai trò là người đứng đầu các thành viên của quầy Bar, chịu trách nhiệm về tất cả các chức năng, công việc của khu vực được phân công, đảm bảo về mức độ hài lòng của khách, hiệu suất của các thành viên trong nhóm và đảm bảo tuân thủ các tiêu chuẩn của dịch vụ và quy trình vận hành, cũng như tuân thủ các quy định của địa phương liên quan sức khỏe, an toàn vệ sinh thực phẩm hoặc các yêu cầu tuân thủ khác.

Hỗ trợ DOFB trong các dự án liên quan đến đồ uống, bao gồm cả việc thiết lập danh sách đồ uống, các hoạt động quảng cáo, khuyến mãi đồ uống và nhiều hơn nữa.

Phân tích, hiểu và phát triển các kế hoạch để đạt được các mục tiêu tài chính đã đề ra (được phản ánh trong doanh thu, chi phí hoạt động và chi phí) và các mục tiêu phi tài chính (phản ánh trong hiệu suất của nhóm, sự hài lòng của khách, tỷ lệ tuân thủ tiêu chuẩn của khu nghỉ mát / thương hiệu, các hoạt động cộng đồng khác) phân chia nhóm / khu vực, mà không làm ảnh hưởng đến sự hài lòng của khách hoặc nhân viên.

Hãy là một phần của một mạng lưới giao tiếp hiệu quả trong nhóm giữa các outlet và với các bộ phận khác.

Hỗ trợ các hoạt động khác ngoài trách nhiệm được giao khi được yêu cầu để đảm bảo thành công chung của bộ phận F&B và của khu nghỉ mát.

- Develop and implement effective transient & group pricing and selling strategies by following brand standards. Work with sales department to develop annual sales budget by segments, monitor and revise the budget on monthly base to maximize revenue towards the end of the year.

- Facilitate communication among all revenue team members to ensure all perspectives are considered and strategies understood. Ensure all relevant hotel departments and members of the sales team are adhering to all standard workflow processes in order to optimize revenue performance and tracking (this includes group coordinators, reservations, front office, sales, etc.).

- Monitor and determine demand periods of rooms through an analysis of historical data and current bookings. Responsible for tracking and analyzing of booking pace, group wash, cut off enforcement for groups as well as denied and regretted business.

- Manage all channels (CRO, GDS, Internet direct and indirect) including but not limited to room types and sell strategy. Responsible for ensuring compliance with the Best Available Rate Guarantee and managing third party distributors in compliance with WYNDHAM standards and rules.

- Contribute to and support all strategic business planning and related hotel concerns. Anticipate the need for, and utilize, promotions during “need” periods.

- Utilize all tools available to assist with optimizing the hotel’s yield such as subscription-based marketing intelligence reports. Utilize all tools to evaluate the hotel’s position with respect to competition in terms of pricing, market mix strategy, understands the dynamic of the local market and the demand generators, and recommends appropriate actions in relation to the hotel’s pricing and market mix strategy.

- Consistently evaluate revenue management tools and processes for accuracy and appropriate parameters in the following areas: inventory, rates, transient demand, group forecast, and group potential.

- Understand the composition of hotel profitability, and uses this to evaluate business from local accounts and groups so as to provide input to future rate setting and negotiation.

- Supervise reservation department and e-Commerce, maximize revenue through reservation sales agents and e-Commerce venues, control single image room inventory in all systems to maximize potential for each room type.

- Approve and/or implement sell strategies for all group proposals above 9 rooms on any one night, and collaborates with the Director of Sales or Director of Catering on setting group and conference rates.

- Manage use of revenue systems* on a daily basis (if applicable). This includes the responsibility for any manipulation of the yield hurdle points and daily inventory balancing where appropriate. Where a yield management system is not installed this includes responsibility for opening or closing Wyndham CRS/PMS.

- Provide monthly reporting on historical activity, as well as future data to be used for strategic decisions.

- Conduct weekly rate/sell strategy (yield) meetings with General Manager, Director of Sales & Marketing, Reservations Manager, Front Office Manager and Catering Manager. (ensure conversation revolves around maximizing all revenues) .

- Participate in company’s revenue conference calls/meetings. Facilitate the Revenue Room Meeting (which the GM chairs) and generates reports and analyses needed for these meetings, displaying key facts/trends etc., on the revenue room walls.

- Conduct regular communication with Corporate Director of Revenue Management, and conduct annual revenue management audit (including rate audit, system audit, content audit, OTA audit, etc).

- Provide technical support to Reservations and Front Office on up-selling and negotiating techniques.

- Educate all staff members on revenue management philosophy.

- Work with Human Resources on manpower planning and management needs.

- Work with Director of Finance in the preparation and management of the Department’s budget.

- Complete other tasks which assigned by the leader.

As a Marcom Executive you will implement marketing activities to produce collaterals and marketing and advertising products, regulate their distribution, and operate within the Wyndham grand Cam Ranh brand standards. Observe and report on social, economic and political that might affect employers. This role will report to Marcom/Public Relations Manager.

You will responsibilities to deliver business objective for strategic segment and departments. Develops a public relations program for the hotel based on its marketing goals. Develop and maintain Marketing Intelligence Platform, consolidating external/internal data, research, tracking studies and other information sources to direct sales & marketing activity as appropriate. Identify area of opportunity places, times, segments and creatively & proactively put forward ways to realize the opportunities.

chịu khó học hỏi, biết lắng nghe đồng nghiệp và cấp trên, làm việc theo nhóm và cá nhân

chịu khó học hỏi, biết lắng nghe đồng nghiệp và cấp trên, làm việc theo nhóm và cá nhân

chịu khó học hỏi, biết lắng nghe đồng nghiệp và cấp trên, làm việc theo nhóm và cá nhân