Primary Responsibilities

Purchasing Administration

· Supervise, train and motivate Purchasing department employees

· Ensure that the department works closely with the Executive Chef and the Food & Beverage Director to purchase the highest quality products at the lowest prices

· Ensure that all purchase order requests are properly completed and approved

· Negotiate food prices, place required daily food orders and ensure prompt delivery

· Generate purchase orders on approval requisitions and obtain necessary authorization

· Obtain competitive price quotations and confirm purchase availabilities

· Provide the Director of Finance and Purchasing Manager with a monthly summary of purchasing reports

· Coordinate regular inventories with storeroom personnel and department heads

· Coordinate capital project purchases with corporate purchasing and outside contractors

· Cultivate the sound supplier relationships

· Conduct regular quality control audits to ensure staff are performing their duties according to standard guidelines

· Conduct food supplier premise checks with the Chef before registering the supplier as a vendor to ensure supplier compliance with Hazard Analysis Critical Control Point (HACCP) standards

· Conduct surprise audit of receiving and storage areas from time to time to ensure that Hazard Analysis Critical Control Point (HACCP) standards are adhered to

Team Management

· Constantly monitor team members’ appearance, attitude and degree of professionalism

· Prepare detailed induction programs for new employees

· Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

· Be aware of the 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

him/

Main Complexity/Critical issues in the Job

To negotiate and obtain competitive pricing for specifications as directed

Only shortlisted candidates will be contacted soon.

Primary Responsibilities

Purchasing Administration

· Supervise, train and motivate Purchasing department employees

· Ensure that the department works closely with the Executive Chef and the Food & Beverage Director to purchase the highest quality products at the lowest prices

· Ensure that all purchase order requests are properly completed and approved

· Negotiate food prices, place required daily food orders and ensure prompt delivery

· Generate purchase orders on approval requisitions and obtain necessary authorization

· Obtain competitive price quotations and confirm purchase availabilities

· Provide the Financial Controller with a monthly summary of purchasing reports

· Coordinate regular inventories with storeroom personnel and department heads

· Coordinate capital project purchases with corporate purchasing and outside contractors

· Cultivate the sound supplier relationships

· Conduct regular quality control audits to ensure staff are performing their duties according to standard guidelines

· Conduct food supplier premise checks with the Chef before registering the supplier as a vendor to ensure supplier compliance with Hazard Analysis Critical Control Point (HACCP) standards

· Conduct surprise audit of receiving and storage areas from time to time to ensure that Hazard Analysis Critical Control Point (HACCP) standards are adhered to

Team Management

· Interview, select and recruit direct reports

· Identify and develop team members with potential

· Conduct performance review with the team

· Constantly monitor team members’ appearance, attitude and degree of professionalism

· Prepare detailed induction programs for new employees

· Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

· Be aware of the 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

him/

Main Complexity/Critical issues in the Job

To negotiate and obtain competitive pricing for specifications as directed

Only shortlisted candidates will be contacted soon.

• Assist the Banquet Operations Manager in supervising and overseeing the administration of the Banquet Events
• Evaluate the operations and procedures and suggest improvements to the Banquet Operations Manager.
• Assign responsibilities to subordinates and offer assistance during busy periods.
• TO handle AV Matters in Banquet and outlets in the hotel
• Hold departmental meetings and conduct daily briefings.
• Adhere to all house rules, regulations and Hotel policies.
• Anticipate the volume of business, taking into consideration the occupancy of the Hotel, the holidays, the weather, the activities in the Hotel, and the community in general.
• Attend F&B meetings.
• Assist the Banquet Operations Manager to analyse revenue and cost reports to be used for the preparation of a realistic annual budget.
• Analyse monthly Profit and Loss statements to ascertain that all costs are in line.
• Assist the Banquet Operations Manager to enforce all pre-check and check control procedures.
• Ensure that no reusable beverage is wasted.
• Monitor the quality and quantity of all food and beverage items served.

Only shortlisted candidates will be contacted.

SCOPE

• Reporting to the Banquet Operations Manager, the Banquet Operations & AV Captain is responsible for the maintenance and upkeep of all AV equipment.
• The incumbent is responsible to set-up, operate and troubleshoot the AV equipment, devices and systems and to ensure that the equipment is fully operational as and when needed.
• Required to perform shift duties and other duties as may be arranged by the Banquet Operations Manager.
• The incumbent will also assist and guide guests and customers on the proper usage of the equipment.

OVERALL OBJECTIVES

• Assist in providing technical support and setup of AV equipment to guests and colleagues

• Troubleshoot, maintain, upkeep, set-up, and operate all AV equipment, projection equipment and other devices

• To assist and supervise all AV works carried out by outsourced parties

• To ensure all AV equipment and room are properly maintained

• Positive, friendly, confident and with good interpersonal skills

• Minimum 2 years hotel AV experience preferred

Kindly note that only shortlisted candidates will be contacted.

• Assist with duties at the following Duty Posts:

1. ­ Security Control Room Duty;
2. ­ Lobby Duty;
3. ­ Loading Bay;
4. ­ Patrolling or Observation Duty;
5. ­ Back of House;
6. Or at any position where operations in Security field will benefit

• Ensure that all security systems function smoothly. Initiate immediate corrective action when fault is detected
• Assist Management, employees and guests in every way that is consistent with the protection and prevention objectives
• Coordinate with various departments and government agencies on routine matters and during emergency
• Monitor back of house areas with particular attention to unauthorized entry and exit points
• Maintains records in respective Log Books for future reference
• Keep Manager or Crisis Management Team informed on the latest development of situation in a crisis
• Conduct inventory on keys, passes, walkie-talkies, pagers and all other accountable stock
• Perform other reasonable duties assigned by the assigned by the Management

Only shortlisted candidates will be contacted.

Primary Responsibilities

Business Performance

· Prepare periodical department budget & forecast, manage all operational costs within budgets

· Monitor and control inventories for operating equipment including linen, crockery and glassware where applicable

· Prepare and analyse monthly P&L and month-end reports, identify deviation from business plan goals

· Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department.

Operation

· Compile and update Standard Operating Procedures for all areas of responsibility periodically

· Ensure that all auditing and reporting standards are conveyed to staff and adhered to

· Ensure that guests enjoy impeccable housekeeping product and that services offered by team members are offered in a timely manner

· Conduct quality control inspections of all areas of the hotel and share results with the team

· Work with Chief Engineer to maintain areas of the hotel to the highest standards and assist in scheduling periodic property maintenance followed by spring-cleaning

· Conduct monthly Staff Meetings and daily briefings with Operational Managers

· Manage all outside contractors relating to his/her department ensuring that they follow all hotel policies

· Oversee operations of Laundry and Linen, Flower and Decorations

Team Management

· Interview, select and recruit Housekeeping employees

· Identify and develop team members with potential

· Conduct performance review with the team

· Constantly monitor team members’ appearance, attitude and degree of professionalism

· Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

· Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service

· Prepare payroll and gratuity reports

· Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

· Manage organization and cleanliness of departmental areas by conducting weekly walk through

· Perform other duties assigned by the Management

him/

Main Complexity/Critical issues in the Job

· Maintain highest standards and quality of services in housekeeping operation to meet and exceed guests’ expectation while managing operational costs within budgets.

Profile

Knowledge and Experience

· Secondary / High school education

· Additional certification(s) from a reputable Hospitality Management school will be an advantage

· Minimum 6 years of Housekeeping experience with 3 years at a management level

· Good working knowledge of MS Excel, Word, & PowerPoint

· High degree of professionalism with sound human resources management and business acumen capabilities

Competencies

· Strong leadership, interpersonal and training skills

· Good communication and customer contact skills

· Results and service oriented with an eye for details

· Ability to multi-task, work well in stressful & high-pressure situations

· A team player & builder

· A motivator & self-starter

· Well-presented and professionally groomed at all times

Responsibilities:

• Manage, supervise and coordinate the daily operations of the Hotel
• Ensure that all procedures are performed in accordance with established standards and procedures at all times to reach optimal guest satisfaction.
• Assist the Assistant Front Office Manager in establishing a front desk standard and procedures manual as a guideline for the front desk operations.
• Assist the Assistant Front Office Manager to select, hire, and train employees to the hotel’s standard and procedures.
• Possess Degree/Diploma in Hospitality or relevant qualification;
• Minimum 3- 5 years of related experience preferably in the Hotel industry;
• Mature, energetic, assertive, independent and a team player;
• Strong leadership skills with excellent interpersonal and communications skills.

Only shortlisted candidates will be contacted. Thank you.

Primary Responsibilities

Operation

· Assign in detail, specific duties to all employees under his/her supervision and instructs them in their work

· Ensure personal cleanliness and proper deportment of all team members

· Work closely with the Executive Chef in determining quality and quantity of food materials used with a view of eliminating wastage

· Discuss with the Executive Chef and recommends menu price adjustments

· Check the taste, temperature and visual appeal of food items prepared to ensure that the quality and portion are consistent and as per specifications set out.

· Ensure that all equipment and perishable items are stored in its designated place and is done in the most hygienic manner

· Prevent the use of contaminated products in any phase of food preparation and prevent colleagues who are ill or suffering from an infection from taking part in the preparation or handling of food

· Suggest new recipe/products which may improve quality of food or lower food cost

· Check the maintenance of all kitchen equipment

· Ensure that all safety, health, security and loss control policies and procedures and Government legislation are adhered to

Team Management

· Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization

· Interview, select and recruit team members

· Identify and develop team members with potential

· Conduct performance review with the team

· Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

· Be well versed in hotel fire & life safety/emergency procedures

· Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

· 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

YOUR ROLE:

As a Revenue Manager/ Analyst, you'll play a pivotal role in steering our revenue ship to success. Working closely with our Director of Revenue, you'll lead the charge in analyzing our performance across various revenue streams and crafting strategies to maximize our earnings.

WHAT YOU WILL DO:

Navigate the Numbers: Your day kicks off with diving deep into daily reports on revenue pace, pick-up, and forecasts. Armed with this data, you'll uncover insights that will guide our revenue strategy decisions.

Craft Revenue Strategies: Using historical reservation data and market intel, you'll be the architect behind our revenue strategies. Whether it's adjusting rates or managing inventory, your expertise will be instrumental in keeping us ahead of the competition.

Keep Us on Course: You'll be the guardian of our revenue management operations, ensuring everything runs like a well-oiled machine. From daily checklists to monthly audits, you'll keep us sailing smoothly.

Stay Ahead of the Curve: You won't just be crunching numbers—you'll also be keeping a keen eye on the competition. By staying abreast of market trends and best practices, you'll help us maintain our competitive edge.

Skills and Experience:

• Opera, TARS and IDeaS G3, and Excel is your playground.
• Previous experience in Revenue Management (Rooms or Food & Beverage) is a plus, but if you're a fresh graduate with a passion for numbers and hospitality, we want to hear from you too!
• Digital tools and analytics? You're all over it.

Who You Are:

• You're a communicator extraordinaire, with a knack for keeping everyone on the same page.
• Diversity and analytical thinking is your bread and butter—you thrive in multicultural environments and you can spot trends and insights like nobody's business.
• Self-motivated? Check. Energetic? Double-check.
• Got an idea? Bring it on! You're all about taking initiative and thinking outside the box.

Kindly note that only shortlisted candidates will be contacted.

Job Responsibilites

• The Coordinator performs his/ her duties within the framework defined by hotel norms and by internal regulations as supervised by the Head of Department
• Ensure smooth running operation of the Division’s administrative functions.
• Co-operate with all departments for smooth running operation.

Administration

• Assists the Head of Department in organizing the filing system of the Division.
• Ensures that the stock of stationery items is accounted for and well maintained.
• Organises the recording system for all in-coming and out going correspondences.
• Handles all typing work required.
• Assists in the dispatch and collection of correspondence in hotel.
• Takes minutes of meetings.
• Ensures the cleanliness of the office.
• Handles all incoming telephone calls and take messages and follow up.
• Prepares & check all incoming communication message such as facsimile and email messages.
• Assists in the packing of materials when required, eg. Hotel brochures, sales kits etc.
• Issuing on a monthly basis for a further details and status of residential meeting groups to sales persons, so that if confirmed correct information to be re-entered, if cancelled such space can be released.
• Updates production reports monthly, quarterly and yearly.
• Ensures that all complaints are reviewed and investigated by Director of Sales & Marketing and follow-up action is initiated by Sales persons.
• Closely co-ordinate and submit all require correspondent.

Technicial Reponsibilities

• Be familiar with the operation and application of the hotel’s computer/data processing system and make sure client’s database is updated.
• To keep all activities as a record such as Incentive Program, Party or sales blitz.

Commercial Responsibilies

• Keeps himself/herself well informed about the operations especially in key departments (Front Office, Housekeeping, F&B, Banqueting etc.)
• Sets, in conjunction with the Head of Department, currents rates as charged by the hotel.
• Closely observes matters pertaining to competition (sites, prices, services offered on a regular basis – quarterly or more often if need to be).
• Promotes the hotel as often as possible through entertaining, conduction, site inspections, presentation etc., of the hotel.
• Be updated with hotel promotion, information related.

Coordinator Responsibilities

• To pay visits to potential accounts in view of entering contracts with them, especially commercial accounts.
• Defines precisely guest requirements and ensures that the guest services offered corresponds effectively to their requests.
• Provides after-sales service and in particular to ensure all guests complaints are taken seriously and discussed with the respective departments if necessary.
• Receives in the hotel any important guests whom he has approached.
• To issue and confirm proposals in writing as a record.

Job Description :

• Process all incoming and outgoing calls accurately and courteously ;
• Records and controls accurately wake up calls;
• Liaise with callers in co-operation with concerned departments;
• Assists guests with international calls and directory queries;
• Attends to all guest queries and requests promptly, calls guests by name whenever possible;
• Handles guests needs or requests and reports complaints to the Manager on Duty ;
• Aware of local telephone listings and frequently dialed numbers ;
• Strictly abides by standards policies and procedures governing cases of emergency such as fire, and other critical situations in the hotel;
• Assist with Reservation queries.

Requirements 

• Possess at least a GCE ‘N’ / ‘O’ Level or equivalent; 
• At least 1 year of experience in related field; 
• Excellent in communication and interpersonal skills;
• Proficient in Microsoft Office, Opera and/Opera Cloud;
• Able to work independently and as a team member; 
• Willing to take on a three (3) rotating shifts jobs in weekends and Public Holidays;
• Able to commence employment within short notice period. 

• Assist the Banquet Operations Manager in supervising and overseeing the administration of the Banquet Events
• Evaluate the operations and procedures and suggest improvements to the Banquet Operations Manager.
• Assign responsibilities to subordinates and offer assistance during busy periods.
• Hold departmental meetings and conduct daily briefings.
• Adhere to all house rules, regulations and Hotel policies.
• Anticipate the volume of business, taking into consideration the occupancy of the Hotel, the holidays, the weather, the activities in the Hotel, and the community in general.
• Attend F&B meetings.
• Assist the Banquet Operations Manager to analyse revenue and cost reports to be used for the preparation of a realistic annual budget.
• Analyse monthly Profit and Loss statements to ascertain that all costs are in line.
• Assist the Banquet Operations Manager to enforce all pre-check and check control procedures.
• Ensure that no reusable beverage is wasted.
• Monitor the quality and quantity of all food and beverage items served.

Only shortlisted candidates will be contacted.

• Responsible for the smooth running of banquet operations.
• Ensure set-up is in accordance to the guests' requirements.
• Provide excellent customer service to guests.
• Check and ensure that all operating supplies are well-stocked and sufficient to run operations.
• Attend pre-function meetigns with the event organisers, disseminate information and changes to colleagues and relevant departments.
• Provide training to team members and casual labour on banquet operations.
• Enforce and uphold high standards of hygiene.
• Reporting to Banquet Operations Manager

Only shortlisted candidates will be contacted.

GENERAL DUTIES:

• Is responsible for the daily smooth operation of the department and to take over in the absence of the Superiors. To ensure that food quality is of high standards and consistent. To ensure that there is always sufficient supply of all food items. To give training and guidance to junior staffs.

DUTIES AND RESPONSIBILITIES:

• Provides functional assistance and direction to the daily kitchen daily operations.
• Produce high levels of food quality to satisfy the needs of guests.
• Instruct and delegate duties fairly and in an appropriate manner to the subordinates.
• Control the food cost and food quality in the kitchen.
• Supervise all subordinates independently and in a professional manner.
• Check that all kitchens are ready before the beginning of a meal period.
• Taste all the food items before the beginning of a meal period.
• Be responsible for the overall food cost, kitchen supplies, energy cost and utensils in the section.
• Assist in the preparation and control of the daily/ weekly market list with the section.
• Control the food quality and presentation in the kitchen.
• Ensure food cost budget are met every month.
• Maintain safety by adhering to safety policies, and be responsible to report accidents immediately.
• Proceed with caution when walking on slippery floors.
• Ensure proper safety instructions are given before operating any equipment.
• Responsible for planning of the work schedule.
• Ensure that all standard recipes are followed in the preparation process.
• Adhere to the NEA food hygiene standards.
• To be ready and responsible to perform any other duties as designated or required by Management and/ or Executive Chef from time to time.

Only shortlisted candidates will be notified.

• Consistently offer professional, friendly and engaging service
• Is present in the lobby and at the reception in order to meet guests on a daily basis, enhance guest satisfaction
• Handles guest feedback, ensures follow up
• Develop close relationships with guests to encourage loyalty
• Ensure guests receive a warm and friendly welcome
• Develop close relationships with guests throughout their stay with the aim of gaining their loyalty
• Ensures that guests receive a warm and personal welcome from the team
• Identify and develop existing policies and procedures to improve the guest experience
• Review all arrival and VIP reports to ensure all special requirements are met or exceeded
• Liaise with Front Office and Housekeeping team to ensure smooth arrival/departure of VIPs
• Establishing a strong working relationship with the Executive Chef and kitchen team
• Generating monthly reports, ordering beverages and completing stocktake
• Minimum 3- 5 years of related experience preferably in the Hotel industry
• Mature, energetic, assertive, independent and a team player
• Strong leadership skills with excellent interpersonal and communications skills
• Perform other reasonable duties assigned by the Management.

Only shortlisted candidates will be contacted.