Total 22 Operations Executive job vacancies in Johor Bahru

1. Implement operating procedures & service standards for front office operations
2. Monitor front office operations to ensure adherence to organisational standards & procedures
3. Review manpower allocation for front office operations
4. Monitor room inventory levels & reconcile discrepancies
5. Manage team's service performance in response to guests' needs & requests to ensure guest satisfaction
6. Interact with guests to gather feedback on service quality
7. Operationalise compliance management on data protection regulations & organisational security procedures for guest registration & credit & cash transactions
8. Manage loss & risk prevention policies and procedures to minimise loss and risk in business operations
9. Review operations reports & statistics to monitor & report departmental performance
10. Manage cost control to keep departmental operating expenses within budget

Requirements

• Minimum 3 years relevant experience
• Possesses exceptional interpersonal & communication skills & is able to interact with culturally diverse guests
• Has strong organisational skills & is able to deliver consistent quality guest service in a fast-paced environment
• Works on shifts, including weekends & public holidays

Reporting to the F&B Director, this role will operational procedures across the different outlets/brands adhered to company and governing regulations.

Key responsibilities

Operations

• Ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and governing policies & procedures.
• Assist in emphasizing the implementation of a flexible employee base, with the proportionate number of full time and part-time staff based on established business levels for the day.
• Delegate responsibilities to the team and ensure completion of tasks
• To represent the F&B department on the hotel's executive committee in the absence of the F&B Director
• Ensure that corrective actions be taken where necessary by Outlet Managers, Banquet Operation Manager and respective Head Chefs upon monitoring the service and food and beverage standards in all outlets and banquets.
• To assist and be available and on duty during peak periods and practice hands on management style.
• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the Food & Beverage operations.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. To ensure that these incidents are logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.
• To personally and frequently verify that guests in the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guest’s needs and requests and service with a smile).

Financial

• To reinforce with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.
• To ensure that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
• To analyze daily revenue and monitor upselling strategies and recommend innovative promotions to achieve profit.
• To assist in preparing an accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.
• To constantly review operating standards and implementation of new and innovative ideas to optimize revenue and profits.

Administration

• To ensure that all departmental operations manual are prepared and updated as assigned.
• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.
• To conduct daily operations briefings with Outlet Managers and Food & Beverage Meeting in the absence of Director of Food & Beverage and Executive Assistant Manager.
• To ensure that all meetings are well planned, efficient and results oriented.
• To ensure that deadlines on all projects are met.
• To counsel and discipline subordinates in matter relating to misconduct, on the part of the subordinates, contrary to the terms and conditions of employment, decide on appropriate disciplinary action including termination of employment.

Requirements

• Diploma/degree /professional certificate in hotel management/F&B management from SHATEC or other recognized institutions
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• 3-4 years’ managerial experience in Food & Beverage/Hotel industry
• Adept at work in a fast paced environment
• Able to communicate fluently to execute upselling techniques

Key responsibilities

• Monitor outlet stocks and plan inventory
• Ensure facilities are in serviceable conditions
• Convey management instructions/messages such as executing in-house and third party outlets’ promotions or corporate initiatives promptly to team members
• Ensure service delivery standards adhere to SOPs and ensure conformance by carrying out SOP audits and follow-up
• Responsible for F&B services and provide relevant correspondence to guest queries
• Perform related duties and project as assigned by F&B Manager
• Comply with all company and local laws for restaurants licensing & renewals
• Plan and manage corrective actions to reduce waste, misuse and breakage

Requirements

• 2-3 years of experience in a similar capacity
• Experience in f&b operations
• Familiar with f&b operations, functionality and other related task
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

The Club Executive is responsible for the day to day operations at the club lounge, maintenance and cleanliness of the club floor, the comfort and well-being of all club guests & hotel VIPs.

Responsibilities

• Meet & greet club guests and other VIPs upon their arrival.
• Provide concierge services to Executive Club guests.
• Ensure a high standard of quality and quantity control for food & beverage in the club.
• Executes housekeeping responsibilities by maintaining a high level of cleanliness in all areas of the Executive Club, including guest rooms, corridors, lounge and pantry.
• Ensure that everything in the club areas including all rooms is up to standard.

Requirements

• 2-3 years of experience in a similar role
• Workforce Skills Qualifications (WSQ)
• Experience in customer/guest services, with a strong knowledge of LEE; Listening, Engagement, Empathize
• Exceptional interpersonal skills to enhance the service standards throughout the operation
• Excellent communication, guest service and time management skills
• Able to organize, plan ahead and manage workload
• Ability to work effectively in an innovative, fast-paced and multi-tasked environment

1. Develop operations plans for the department
2. Review manpower allocation for work assignments
3. Implement operating procedures & service standards for housekeeping operations
4. Manage service recovery for escalated guests' concerns & feedback
5. Analyse service quality of housekeeping operations for continuous improvement
6. Review systems & processes for workflow & productivity improvement
7. Operationalise compliance management on hygiene & workplace safety & health requirements
8. Manage loss & risk prevention policies & procedures to minimise loss & risk in business operations
9. Review housekeeping reports to monitor & report departmental performance
10. Support budget forecasting processes for the department

The Banquet Executive works closely with the F&B Manager/Director to perform office administrative functions and operation service task for the all F&B Department and ensures that all SOP standards are met.

Key responsibilities

• To monitor restaurants and banquet operations stocks and/or inventory such as menus, tent cards etc and ensure they are in good condition for F&B operations team and guests to use.
• Transmits any orders or decisions taken by the F&B Manager promptly to team members as per instructions such as executing all in-house and third party outlets’ promotions or corporate initiatives.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Take care of F&B services and provide relevant correspondence to guest queries
• Be familiar with Food and Beverage Operation functionality and other related task
• Performs related duties and project as assigned by F&B Manager
• Participate and assist F&B Manager in all meetings relevant to the department
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse and breakage
• Work with procurement for Restaurants and Banquet Operations on all operations related item
• To provide administrative support to all F&B outlets such as but not limited to preparation of banquet items and etc.
• Process all correspondences, minutes of the meeting, reports, memos, action plan, weekly planner, menu, F&B Forecast, gift voucher, and other documents relevant.
• Organizes and files all F&B documents so that they are readily available on request for answering queries or preparing reports.
• Assist Restaurant Manager/F&B Manager/Director in dealing with suppliers
• Ensure service delivery standards in line with SOPs and ensure conformance by carrying out SOP audits and follow-up
• Be familiar with Food and Beverage Operation functionality and Special Task
• Performs related duties and special projects as assigned by F&B Manager
• To comply with all company and local laws for all F &B services including restaurants and catering licensing maintenance, renewals.
• To monitor and take corrective action to reduce waste, misuse, and breakage items
• Work with procurement for Restaurants and Banquet Operations be it wedding favors, gifts, tent cards, etc and ensure it is within budget through the MPS system
• In-charge of hotel and banquet events’ flower arrangement and decoration according to Banquet Operations’ instructions
• And other duties as assigned by the Restaurant Manager/F&B Manager/F&B Management Team to assist on other outlets duty, off day will be based on the overall duty roster.

Ideal requirements

• 1-3 years of experience in F&B Operations
• Working proficiency in Microsoft Office
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other existing and/or new Workforce Skills Qualifications (WSQ)

Reporting to the Director of Digital Marketing SEA, the incumbent champions all matters relating to digital marketing regionally spanning from website management and promotional activities to the optimization of digital assets and marketing leads generation, supporting the overall aim of driving web traffic, raising the profile and brand image of the company and increasing revenue.

Responsibilities:

• Coordinate and manage assigned Digital marketing campaign activities from initiation to completion.
• Manage campaign performance reporting
• Work with key internal stakeholders to understand the needs of hotels and assist in initiating digital campaigns as required
• Maintain good SEO practices on the site for the assigned regions
• Support managing tasks assigned to Global e-Commerce team
• Update website content for the global pages, hotel pages and promotional pages.
• Manage and maintain website content, appearance to be on-brand and align with visual direction by developing and enforcing content and display standards, and by editing submissions, as necessary.
• Execute the User Testing process to identify possible improvement options. Execute the User
• Testing process post-deployments to test new enhancements.
• Execute the User Acceptance Test process for all deployments.
• Coordination of small-scale digital projects such as selected feature enhancements.
• Coordinate with hotels on the digital platform requirements during the setting up of new hotels.
• Coordinate with hotels on monthly offers and create/update website landing pages
• Conduct user training for content update functions and be the main gatekeeper for systems content structure
• Assist Director to develop, implement and manage our paid social media campaign strategy
• Researching social media trends and informing management of changes that are relevant to the company’s marketing activities
• Generate, edit, publish and share engaging content for ad campaigns (e.g. original text, photos, videos and news)
• Measure important social media KPIs driving every social media campaign to success
• Collaborate with other teams, like marketing, sales and customer service to ensure brand consistency
• Stay up to date with the latest social media best practices and technologies
• Work with graphic designers to ensure artwork is informative and appealing
• Monitor SEO and user engagement and suggest content optimization
• Provide constructive feedback
• Carry out any other duties and responsibilities as assigned.

Requirements

• BSc degree in Marketing or relevant field
• Experience handling CMS for a website; familiarity with Sitecore is a plus
• Two years of relevant experience in a similar capacity; working in a Hotel chain will be a plus
• Experience in using analytics tools such as Google Analytics or Omniture
• Social media content management, reasonable HTML coding and Adobe Photoshop experience are essential
• Experience in working with cross-functional teams.
• Excellent knowledge of Facebook, Twitter, LinkedIn, Pinterest, Instagram, Google+ and other social media best practices and KPIs
• Understanding of SEO and web traffic metrics
• Excellent multitasking skills
• Critical thinker and problem-solving skills
• Team player
• Good time-management skills
• Great interpersonal and communication skills

Reporting to the F&B Director, this role will operational procedures across the different outlets/brands adhered to company and governing regulations.

Key responsibilities

Operations

• Ensure that all the outlets and banquet are managed efficiently according to the established concept statements and adhere to company and governing policies & procedures.
• Assist in emphasizing the implementation of a flexible employee base, with the proportionate number of full time and part-time staff based on established business levels for the day.
• Delegate responsibilities to the team and ensure completion of tasks
• To represent the F&B department on the hotel's executive committee in the absence of the F&B Director
• Ensure that corrective actions be taken where necessary by Outlet Managers, Banquet Operation Manager and respective Head Chefs upon monitoring the service and food and beverage standards in all outlets and banquets.
• To assist and be available and on duty during peak periods and practice hands on management style.
• To conduct frequent and thorough kitchen inspections together with the Executive Chef of the Food & Beverage operations.
• To handle guest and employee inquiries in a courteous and efficient manner and report guest complaints or problems to supervisors if no immediate solution can be found and assure service recovery with guests. To ensure that these incidents are logged in the GIF forms and kept in file.

Guest Service

• To establish good rapport with guests maintaining good customer relationship and handle all guest complaints, requests and enquiries of food, beverage and service.
• To personally and frequently verify that guests in the outlets are receiving the best possible service.
• To spend time in the outlets (during peak periods) to ensure that the outlet is managed well by the respective outlet team and functions to the fullest expectations.
• To be demanding and critical when it comes to service standards.
• To ensure that the outlet team projects a warm, professional and welcome image and that the 3 service basics are performed (warm welcome, anticipation of guest’s needs and requests and service with a smile).

Financial

• To reinforce with all outlet managers a flexible work force using principles of multi-skilling and multi-tasking to ensure maximization of resource allocation.
• To ensure that each Food & Beverage outlet and banquet is managed successfully as an independent profit center.
• To analyze daily revenue and monitor upselling strategies and recommend innovative promotions to achieve profit.
• To assist in preparing an accurate monthly forecasts on covers, average check, revenue and expenses and schedule resources.
• To constantly review operating standards and implementation of new and innovative ideas to optimize revenue and profits.

Administration

• To ensure that all departmental operations manual are prepared and updated as assigned.
• To ensure that all Food & Beverage forms and reports by the Outlet Managers are forwarded in time to the F&B Office.
• To conduct daily operations briefings with Outlet Managers and Food & Beverage Meeting in the absence of Director of Food & Beverage and Executive Assistant Manager.
• To ensure that all meetings are well planned, efficient and results oriented.
• To ensure that deadlines on all projects are met.
• To counsel and discipline subordinates in matter relating to misconduct, on the part of the subordinates, contrary to the terms and conditions of employment, decide on appropriate disciplinary action including termination of employment.

Requirements

• Diploma/degree /professional certificate in hotel management/F&B management from SHATEC or other recognized institutions
• WSQ Follow Food & Beverage Safety and Hygiene Policies and Procedures
• Other existing and/or new Workforce Skills Qualifications (WSQ)
• 3-4 years’ managerial experience in Food & Beverage/Hotel industry
• Adept at work in a fast paced environment
• Able to communicate fluently to execute upselling techniques

Reporting to the Front Office Manager, you will be part of a service oriented team representing Grand Copthorne Hotel, that strives for excellence in customer service.

Key responsibilities

· Attend to guests’ inquiries and provide prompt responses and assistance

· Managing rooms’ inventory, allocation and ensuring guest billing is in order to avoid any glitches

· Develop and maintain professional relationship with house guests and extend service whenever required

· Manage front office operations and optimize solutions to ensure guests satisfaction

· Concierge duties including assisting guests with ground transportation, restaurant or entertainment reservations, and providing other local information

· Provide guests with access to hotel services, forward in-room meal requests, and ensure that mail, faxes and packages are delivered in a timely manner

· Ensure effective communication via daily briefing, weekly update and monthly brainstorming within the department

· Work closely with other departments and co-workers as part of a team

Requirements

· Able to communicate effectively in a fast paced environment

· Customer service oriented to provide quality service standards

· 1-3 years of experience in a similar capacity, hospitality or tourism

· Exceptional interpersonal skills to enhance the service standards throughout the operation

· Ability to work effectively in an innovative, fast-paced and multi-tasked environment

Key responsibilities

• Provide administrative support to the sales managers
• Prepare proposals and contracts on behalf of managers to clients
• Assist in daily pick-up reports, weekly forecast and monthly presentation reports.
• Monitor the input of revenue for all events in system
• Communicate events related information to the other departments
• Attends all pre-conference meetings, as required, and assist in the preparation of post-conference reports

Ideal requirements

• 1-3 years’ of working experience in a similar capacity, preferably within the hospitality industry
• Diploma/Degree in Business, Hotel Management or equivalent.
• Good organizational skills, ability to prioritize workload and handle pressure.
• Strong interpersonal and communication skills.

Key responsibilities

• Supports company strategy in relation to the groups segment.
• Resolves any issues or conflict in a timely and appropriate way
• Responsible for managing group related opportunities proactively and to a high standard.
• Develop relationships and improve market share with own portfolio of accounts via effective telephone contact, updates on new openings, special offers & participation
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their expectations, while building a relationship and loyalty.
• Collaborate with sales teams liaising on rates and availability
• Executes and supports the operational aspects of business booked i.e. accurately enters leads information into CRM and PMS along with full tracking and usage of the system
• Ensure business is turned over properly and in a timely manner for proper service and completes follow-up calls on sales leads to maximize or convert potential bookings
• Creates and maintains relationships with clients, exceeding their expectations
• Communicates information timely with clients, sales teams and colleagues
• Builds and strengthens relationships with existing and new customers to enable future bookings
• Responsible for maintaining updated invoices for individual group passengers and group proposals
• Ensures the finalization process is completed in a timely and efficient manner. The finalization process includes and is not limited to sending the final invoice for the group, assigning earned tour escorts, collecting final payments, and finalizing special requirements the group might have.

Ideal requirements

• 1-3 years of experience in a similar capacity
• Comfortable working in a fast paced environment
• Effective communication and interpersonal skills
• Familiar with hospitality packages/products/services
• Customer service oriented

Key responsibilities

• Monitor outlet stocks and plan inventory
• Ensure facilities are in serviceable conditions
• Convey management instructions/messages such as executing in-house and third party outlets’ promotions or corporate initiatives promptly to team members
• Ensure service delivery standards adhere to SOPs and ensure conformance by carrying out SOP audits and follow-up
• Responsible for F&B services and provide relevant correspondence to guest queries
• Perform related duties and project as assigned by F&B Manager
• Comply with all company and local laws for restaurants licensing & renewals
• Plan and manage corrective actions to reduce waste, misuse and breakage

Requirements

• 2-3 years of experience in a similar capacity
• Experience in f&b operations
• Familiar with f&b operations, functionality and other related task
• Excellent communications skills
• Customer service oriented and able to handle challenging situations professionally
• WSQ Follow Food & Beverage Safety and Hygiene Policies or other relevant Workforce Skills Qualifications (WSQ)

Reporting to the Financial Controller, the role will be part of a cohesive team ensuring the financial records of the hotel are processed and updated efficiently.

Key responsibilities

• Prepare and maintain records of invoice received, payments, journal entries and other accounting records of the operations of the companies
• Ensure payments are made within 60 days of invoice receipt, other than those with exceptional reasons.
• Posting of all suppliers’ invoices, ensure all goods stated on the invoice correspond with those stated on the purchase order and they are correctly received, computed and approved
• Prepare monthly bank reconciliations, supplier statement reconciliations and other necessary reconciliations
• Prepare monthly payment via Telegraphic Transfers and cheque
• Prepare supporting schedules for balance sheet items and income and expenses accounts
• Prepare monthly Accounts Payable aging report for review and approval
• Any other duties assigned by supervisor

Ideal requirements

• Degree/Diploma in Accountancy
• 2-4 years of experience in a similar capacity
• Familiar with hotel industry practices and processes
• Working knowledge of SUN accounting or relevant software
• Strong organizational skills with eye for details

Reporting to the Financial Controller, this role will be part of a cohesive team ensuring the hotel’s financial operations

Key responsibilities

• Prepare hotel's financial statement timely and accurately; maintain all ledgers, journals and other accounting records of the hotel;
• Ensure completeness & correctness of account posting in Sun System.
• Assist internal and external auditors on the accounts in accordance to the company policy /procedures & accounting standards;
• Prepare and submit accurate and timely balance sheet schedules and GST reporting;
• Ensure invoices/document are properly supported and approved with prompt input to the accounting system;
• In charge of Miscellaneous Invoice (Interco, Utilities, etc) posting
• Ensure completeness and accuracy of monthly accruals
• Submission of Fixed Asset Reports
• Ensure timely submission of monthly FCCS/Hyperion report
• Follow up on outstanding items with respective departments
• Prepare Monthly, Quarterly and Yearly Report

Ideal requirements

• Diploma/Degree in accounting or equivalent
• 2-3 years of experience in accounting
• Familiar with travel/tourism/hospitality industry
• Adept knowledge of Microsoft Office & hotel systems (Sun/Opera)
• Able to commit to a fast paced environment

Roles & Responsibilities:

1. Daily Operations

• Outlet manager oversees the overarching aspects of the restaurant by cleaning of all areas, including the dining area, kitchen and restrooms
• To ensure the safety instruments are current and that safety procedures are followed
• Train and coach, employees in the restaurant to ensure that established standards are met; daily activities and planning for outlet operation
• Outlet manager trains/provides training for newly hired staff to ensure each new employee understands the restaurant's philosophy and management's expectations
• Oversee all staff in the department to maintain healthy relationships with suppliers
• Understand all beverages offered, which includes the ingredients, methods of preparation and proper service
• Expertise knowledge of bar snack/food offered
• To be visible in the operation, provide recognition and promote good public relations

2. Attend F&B Meeting

• Schedule activities for restaurant staff according to guidelines and ensure proper uniform of staff at all times
• Maintain all restaurant equipment and ensure it compliance to the standards according to hotel policies and procedures
• Manage storage supplies and assign staff in requisition activities and evaluate all daily specials
• Oversees work in shift and restock supplies at the end of shift and perform regular inspections on all equipment and recommend required repairs

3. Guest Service

• Be readily available to customers to allay any concerns or problems that may arise
• Anticipate the needs of guests, respond accordingly to guest inquiries or problems