We are looking for an Assistant Executive Housekeeper to join our team at AYANA Komodo. In this role, you will assist the Executive Housekeeper in overseeing the daily operations of the housekeeping department, ensuring that guest rooms, public spaces, and employee areas are clean and well-maintained. You will also be responsible for managing a team of housekeeping staff, training and developing them to provide exceptional service to our guests. As an Assistant Executive Housekeeper, you will play a key role in ensuring guest satisfaction and maintaining high standards of cleanliness throughout the property.

• Prior experience as a supervisor or assistant executive housekeeper in a hotel or resort setting
• Strong leadership and management skills
• Excellent communication and interpersonal skills
• Ability to train and develop a team
• Knowledge of housekeeping procedures and best practices
• Flexibility to work in a remote and exotic location

It is included but not limited to:

• Ensure efficient (cost-effective, on-time) execution of sale contracts for specific assigned clients (from marketing/sampling phase to delivery)
• Keep assigned client profiles up-to-date and liaise with Inbound teams effectively on related procedural changes where relevant
• Issue shipping instruction & logistic documents related to assigned sales (invoices, release documents, cover letters, etc) & instruct/ensure upload of related external documents where required
• Work closely with relevant internal teams, brokers and logistic-service providers to ensure customer service, data accuracy & efficient coordination (position check, effective back-up/handover, etc.)
• Work closely with Sales team, Sales SSC, Inbound teams and head office to anticipate execution challenges and advise on potential solutions
• Advise Trading team on logistic costs for specific sale scenarios, and any other logistics aspect of a sales project/potential business
• Monitor assigned clients’ position & receivables
• Check all assigned service invoices to approve the costs
• Check stocks in assigned warehouses on a monthly basis & report accordingly
• Liaise with insurance team on onboarding of warehouse counterparties on CTRM and coverage of insured cases, risk team on execution limits and escalate to trading
• Monitor coffee prices on various commodity markets
• Perform data entry to ensure accurate and up-to-date records across all relevant systems and documents

1. Conducting income tax cuts in accordance with applicable tax regulations.
2. Preparing, reconciling, and routinely reporting tax administration.
3. Supervising the work of staff.
4. Implementing thorough and organized documentation.
5. Ensuring that the organization complies with all relevant tax laws and regulations.

• Minimum Bachelor's degree in Accounting/Taxation from reputable universities.
• In-depth knowledge of tax laws related to transfer pricing, regulations, and compliance requirements, specifically in hospitality and property industry.
• Certified in Brevet A, B, & C is preferable.
• Certified in Tax Consultant (IKPI) is preferable.
• Minimum 5 years of experience in related field, specifically in tax consultant.

• Assists the Executive Housekeeper in managing the overall housekeeping operations.
• Supervises and coordinates the work of housekeeping staff, including assigning tasks, training, and performance evaluations.
• Ensures that all guest rooms and public areas are cleaned and maintained according to established standards.
• Conducts regular inspections of guest rooms and public areas to ensure quality standards are met.
• Manages inventory of housekeeping supplies and equipment, including ordering, receiving, and storing.
• Develops and implements cleaning schedules and procedures.
• Handles guest complaints and requests in a timely and professional manner.
• Ensures compliance with all health and safety regulations.
• Assists with budget preparation and control.
• Provides leadership and motivation to the housekeeping team.
• Performs other duties as assigned.

Office Management 

• Manage the relationship with vendors/ suppliers and external service providers i.e. telco operator, internet provider, cleaning services, etc 

• Work alongside with Finance in maintaining a budget for office expenses. 

• Handle procurement or purchase request from internal/external stakeholders 

• Respond to emergency situations or other urgent issues involving the facility 

• General administration duties including maintaining of copier machine and other office equipment etc repair and maintenance for office equipment 

• Maintain and replenish of pantry and stationeries control 

• Liaison with Travel Agent, Airlines and Hotel Reps. for Corporate rates 

• Assist in arrangement for hotel reservations for events, meetings etc 

• Travel and visa arrangement for Indonesia office; assist and handling of visas for local and region request 

• Postage / mail handling, courier service arrangement 

• Liaison with the landlord on structural issues, problem resolution with the office space, fire safety and security etc 

• Business name card printing arrangement 

• Support HR and IT with onboard preparation i.e. laptop set up, issuance/ update of staff security access pass 

• Provide the front line of visitor hospitality, ensuring guests are cordially received in a prompt manner and directed to the proper meeting place 

• Maintains and updates the Asset Register including asset tagging 

• Acts as the liaison for all visitors coming from other Believe entities worldwide. 

• Perform general administrative and secretarial duties including corresponding with internal and external stakeholders 

• Contact point for all IT related issues coordinating with Believe Helpdesk/ Security for IT asset management lifecycle to include receiving hardware deliveries, unboxing and secure storage of all hardware and software, printer setup, and remote troubleshooting assistance, etc 

• Supporting other Executive in terms of calendars, claims etc 

Executive Assistant 

• Personal admin support to Indonesia management team 

• Managing and coordination of complex calendars and organising meetings and appointments for managing director 

• Assisting the managers/executives of important tasks and deadlines 

• Organization of meetings including the preparation of reports and follow-up of actions 

• Organization of travel, update of organizational charts 

• Preparation of presentation documents for working committees 

• Organizing events and conferences 

• Monitoring of various transversal projects 

1. Membantu dalam proses seleksi, pelatihan, dan pengembangan staf Front Office untuk memastikan mereka mencapai potensi maksimal mereka.
2. Mendukung upaya pengembangan Sumber Daya Manusia dengan merencanakan, mengorganisir, mengarahkan, dan memotivasi staf Front Office serta membantu dalam pengendalian pengeluaran dan kinerja.
3. Memastikan bahwa layanan yang diberikan oleh staf Front Office memenuhi atau melebihi kebijakan dan prosedur yang telah ditetapkan, serta mencapai tingkat kepuasan dan kenyamanan tamu yang tertinggi.
4. Membantu mengontrol penjualan kamar untuk memaksimalkan pendapatan dengan menerapkan teknik manajemen hasil yang efektif.
5. Memeriksa kamar tamu dan area publik untuk memastikan standar kebersihan dan kerapihan tetap terjaga.
6. Memantau status kamar dan menjaga komunikasi yang jelas dengan Departemen Housekeeping serta semua departemen lain di properti.
7. Menguasai kategori kamar, tarif, fasilitas, dan layanan yang tersedia di properti.
8. Menerapkan semua prosedur pengendalian kunci dan berpartisipasi dalam semua hal yang berkaitan dengan keamanan kamar tamu.
9. Mengetahui semua prosedur darurat dan kebakaran serta memastikan bahwa seluruh staf Front Office mendapatkan pelatihan yang lengkap.
10. Membantu Hotel Manager dan menyelesaikan tugas-tugas administratif serta proyek khusus sebagaimana diminta oleh manajemen.
11. Melaksanakan tugas lain yang ditugaskan oleh Front Office Manager atau Hotel Manager.

Check-In dan Check-Out:

• Melakukan check-in dan check-out tamu dengan cepat dan efisien.
• Memastikan semua dokumen yang diperlukan lengkap dan akurat.
• Menyediakan informasi yang diperlukan kepada tamu mengenai fasilitas hotel, layanan, dan area sekitar.

Pelayanan Tamu:

• Menyambut tamu dengan ramah dan profesional.
• Menangani permintaan dan keluhan tamu dengan efisien, mencari solusi yang memuaskan.
• Menyediakan layanan informasi dan rekomendasi mengenai atraksi lokal, restoran, dan aktivitas lainnya.

Administrasi dan Pemantauan:

• Mengelola reservasi dan memastikan pemesanan diperbarui dengan benar.
• Memproses pembayaran dan menangani transaksi keuangan dengan akurat.
• Mengatur dan memperbarui data tamu dalam sistem manajemen hotel.

Komunikasi dan Koordinasi:

• Berkomunikasi dengan departemen lain untuk memastikan kebutuhan tamu terpenuhi.
• Mengkoordinasikan dengan Housekeeping untuk memantau status kamar dan permintaan khusus.
• Menyampaikan informasi penting kepada tamu dan departemen terkait.

Tugas dan Tanggung Jawab Front Desk Agent

1. Menyambut Tamu.
2. Menyewakan Kamar Tamu.
3. Memberikan Informasi Pelayanan Hotel.
4. Mengoordinasi Pelayanan Tamu.
5. Menyusun Laporan Status Kamar.
6. Pencatatan Pembayaran Tamu.

• Working with the groups team on a day to day basis ensuring all enquires are analysed and responded to within brand standard timeframes
• Assist in the preparation of contracts for the leisure segment (FIT, group allocation and series)
• Work closely to set daily pricing and business strategies for all segments to maximise occupancy and ADR.

ABOUT YOUR ROLE:

To drive Retail Brand Owner sales strategy to grow the business profitably while coordinating the local offices, buying agents, commercial teams and local factories in driving the sales strategy.

KEY RESPONSIBILITIES:

1. Develop account strategies & initiatives with sales manager to achieve sales target/increase;

2. Collaborate with Sales Manager, Global Account Sales Leader, Regional Office on account strategy identification, planning and execution;

3. Coach and support new sales executive;

4. Manage monthly business review  with regional office, factory sales team to ensure global strategies and initiatives are aligned and  executed;

5. Manage and drive the “attack plan” regionally, support sales executive to achieve the regional sales target;

6. Drive the sales initiatives and collaborate with factory sales team;

7. Proactively identify potential customers and prospect opportunities  at local office and buying agent;

8. Manage buying office, ensure service and solutions  provided meet customer  needs ;

9. Manage  relationship with agents, buying offices and factories

10. Collect and analyze market and competitive landscape, drive proactive action with operation team and CS team according to customer forecas

1. Penganggaran & Perencanaan

• Membantu Executive Housekeeper dalam menyusun anggaran Housekeeping tahunan dan menyampaikannya untuk disetujui oleh Manajer Hotel.
• Membantu dalam menyusun rekomendasi tahunan untuk kebutuhan FF&E (Furniture, Fixtures, and Equipment) dan menyampaikannya kepada Manajer Hotel untuk persetujuan.
• Membantu dalam mempersiapkan dan memperbarui manual operasional departemen.
• Merencanakan, mengorganisir, dan mengawasi kebersihan, standar layanan, serta pemeliharaan di seluruh hotel, termasuk kamar tamu, area publik, area belakang rumah, linen, dan seragam.
• Memastikan bahwa anggaran operasional departemen dipatuhi secara ketat dan semua biaya dikendalikan dengan baik.

2. Operasional & Administrasi

• Memastikan semua karyawan melapor tepat waktu dan mengenakan seragam serta name badge yang benar setiap saat.
• Mengkoordinasikan dan memantau semua aktivitas Housekeeping untuk memastikan departemen berfungsi dengan lancar dan efisien.
• Mewakili Departemen Housekeeping dalam semua rapat Kepala Departemen.
• Bertanggung jawab atas pengendalian kunci departemen secara menyeluruh sesuai dengan kebijakan hotel.
• Mengimplementasikan dan mengelola semua aspek layanan pelayan dan pembersih kamar, linen, manajemen seragam, laundry, serta kamar tamu dan area publik, taman dan lansekap.
• Meninjau dan mengevaluasi semua peralatan dan perlengkapan Housekeeping secara berkala serta memberikan rekomendasi pembelian.
• Memeriksa kuota kamar setiap hari serta kamar VIP.
• Menyusun laporan yang sesuai untuk departemen terkait.
• Memastikan produktivitas dan efisiensi karyawan maksimum melalui pemantauan dan supervisi yang cermat.
• Memastikan bahwa semua karyawan memberikan layanan yang sopan dan profesional setiap saat.
• Mengawasi karyawan di dalam departemen, memastikan bahwa standar dan metode layanan yang benar dipertahankan.

3. Sumber Daya Manusia

• Membantu dalam pemilihan dan perekrutan staf Housekeeping sesuai dengan standar yang ditetapkan oleh hotel.
• Melakukan evaluasi staf secara berkala dan memberikan bimbingan untuk pengembangan profesional mereka serta persiapan untuk peluang kenaikan jabatan.
• Menetapkan dan mengimplementasikan program pelatihan untuk semua staf Housekeeping.
• Membangun tim karyawan yang efisien dengan mengambil minat aktif pada kesejahteraan, keselamatan, dan perkembangan mereka.
• Memastikan bahwa semua karyawan memahami dan mematuhi Aturan dan Regulasi Karyawan Hotel.
• Memastikan bahwa semua staf diperlakukan secara setara dan adil.

4. Komunikasi

• Bekerja sama dan berkomunikasi secara dekat dengan semua departemen untuk menjaga operasi harian yang profesional.
• Menghadiri atau memimpin briefing harian, rapat, rapat departemen, atau rapat lain yang mungkin diperlukan.
• Menjaga kontak dengan asosiasi perdagangan, organisasi profesional, dan kelompok Housekeeping lainnya.
• Mempertahankan kebijakan komunikasi “pintu terbuka” untuk semua staf Housekeeping.

5. Tanggung Jawab Lain

• Memastikan bahwa semua karyawan sepenuhnya memahami dan mematuhi kebijakan hotel terkait kebakaran, kebersihan, kesehatan, dan keselamatan.
• Menangani tugas dan tanggung jawab lain yang mungkin ditugaskan dari waktu ke waktu secara efisien dan efektif.

MidPlaza Holding is seeking a talented and experienced Human Resources Manager to join our Corporate Office team. As the Human Resources Manager, you will be responsible for overseeing all aspects of the HR function across the organization. You will work closely with the leadership team to develop and implement HR strategies and initiatives that support the company's goals and objectives. The ideal candidate will have a strong background in HR management, excellent leadership skills, and a strategic mindset.

Responsibilities:

• Develop and implement HR policies, procedures, and initiatives to support the company's goals and objectives.
• Manage employee relations and ensure a positive and productive work environment.
• Collaborate with managers to address employee performance and conduct performance evaluations.
• Manage compensation and benefit.
• Ensure compliance with all relevant labor laws and regulations.
• Oversee the HRIS system and maintain accurate employee records.
• Participate in strategic planning and provide HR-related input and recommendations.
• Stay up-to-date with industry trends and best practices in HR management.

• Bachelor's degree in Human Resources or a related field.
• Minimum 10 years of experience in HR roles, with at least 5 years in a managerial position.
• Strong knowledge of HR best practices, policies, and procedures.
• Excellent leadership and interpersonal skills.
• Ability to effectively communicate and collaborate with stakeholders at all levels of the organization.
• Experience in developing and implementing HR strategies and initiatives
• Experience in compensation and benefit.
• Strong understanding of labor laws and regulations.
• Proficiency in HRIS systems and Microsoft Office.
• Excellent problem-solving and decision-making abilities.
• Experience in the hospitality industry is a plus.

Bertanggung jawab menyelesaikan masalah sosial di lingkungan kerja.

Bertanggung jawab menjalin hubungan baik antar karyawan secara profesional maupun personal.

Bertanggung jawab perhitungan gaji.

Menangani semua proses yang berhubungan dengan karyawan.

Menguasai UU Ketenagakerjaan dan peraturan lain yang terkait.

• Provides functional assistance and direction to the F&B Service operation as assigned.
• Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Liaises with stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Develops training plans and conducts on-the-job training sessions for Food & Beverage Service associates.
• Monitoring and controlling the property’s OE inventory.
• Perform any other duties as required and directed by the Residence Manager or Management

Remuneration:

• $7,000 to $10,000 with Variable Bonus
• Work Location: Singapore

Responsibilities:

• Lead and manage a team designers.
• Lead project communication, liaising with design, clients, construction, supplier, and contractors’ teams.
• Oversee design and creativity on projects from concept design and space planning to development and presentation.
• Produce concept work using hand sketches and a variety of digital and traditional media.
• Produce and check drawing packages for schematic and detail design stages.
• Attend client meetings independently or with project leader support, contributing to client presentations.
• Source reference material and conduct research to ensure materials and products are fit for purpose.
• Contribute to business development, pitches, proposal writing, and presentations.
• Participate in pitching sales and presentations to potential clients.
• Participate in site measurement, layout planning, and material selection.
• Ensure successful delivery and completion of projects within agreed timelines and budgets.

• Bachelor’s Degree in Interior Design
• Proficiency in AutoCAD, Adobe Photoshop, SketchUp, and Microsoft Office.
• At least 10 years of experience in Corporate Office Interior Design.
• Demonstrated experience in leading a team.

Interested candidates please apply online or send your latest CV to [email protected]

AlwaysHired Pte Ltd

Reg No: R1549345

EA: 24C2293

•       Responsible for day-to-day operations, such as : running restaurant services, supervised outlet team, and doing administration things (DSR, Inventory report, attendance report etc)

•       Oversee the execution of the work schedule and procedure as set by the Restaurant Manager

•       Completing overtime sheets for the department

•       Assist in training

•       Performing and managing other duties as assigned 

Support Resource Allocation:

• Assist in determining the necessary manpower, equipment, and raw materials needed to meet production and maintenance schedules.
• Help manage resources to maximize productivity and efficiency within the warehouse.

Production Schedule Support:

• Ensure goods are prepared and available for production and maintenance on time to meet distribution deadlines.
• Support the coordination of production and maintenance activities to maintain a seamless flow.

Process Optimization Assistance:

• Understand and follow production procedures, Maintenance spare part and can suggesting improvements to optimize them.
• Participate in implementing process improvements that reduce waste and enhance efficiency.

Operational Support:

• Help maintain an organized and efficient warehouse that supports the overall profitability of the company.

Quality and Compliance:

• Ensure compliance with industry standards and safety regulations within warehouse operations.
• Maintain high standards of quality control to ensure product integrity and prevent errors.

Team Collaboration and Leadership:

• Lead by example and assist in training less experienced warehouse staff.
• Support team efforts to meet productivity and efficiency targets, providing guidance and feedback when necessary.

Objective: To effectively support and enhance warehouse operations by ensuring timely preparation and availability of goods for production, contributing to the overall efficiency and profitability of the organization.

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

Primary Responsibilities

General Duties

1. Banquete

1. Assists in managing the rooming list process
2. Co-ordinate the allocation of space for the wedding and or associated events
3. Conduct room familiarisations and site inspections
4. Monitor competitor activities
5. Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
6. Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:
   1. Quality levels of product and service
   2. Guest satisfaction
   3. Merchandising and Marketing
   4. Operating costs
   5. Sanitation, cleanliness and hygiene
7. Assists in the coordination and liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
   1. Local requirements
   2. Market needs
   3. Competition
   4. Trends
   5. Recipes
   6. Potential costs
   7. Availability of Food and Beverage products
   8. Merchandising and promotion
8. Coordinates with the Purchasing Manager for special for special purchasing relating to the Banqueting Department
9. Establishes and maintains a record system to include the following:
   1. Files on all previous functions
   2. Banquet and reservation book
   3. Customer contact file
   4. Sales solicitation programme
   5. Room utilization
   6. Menu file
   7. Promotion file
   8. Activities file
   9. Union information
   10. File on casuals
   11. Solicits and follows-up on business referrals and potential sales leads
10. Assists the Food and Beverage Manager with the following:
    1. Inspection checklist
    2. Department reports
    3. Other reports as required
11. Works with Human Resources on manpower planning and management needs
12. Works with Manager in the preparation and management of the Department’s budget

1. Restaurant / IVD

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

• Reporting to Director of Sales
• To approach the overall Wholesale market segment for the Anantara Sales Cluster from a strategic perspective:
  • Ensure that the team fully understands the relative importance and priority of its current account base, and prioritizes its efforts accordingly.
  • Ensure that the department is focused on assertively establishing new client contacts and developing detailed information on the potential revenues from these accounts.
  • Continually review the actual production of each account against the potential for that account.  Continually review and upgrade the client base.
  • Assign individual account responsibilities and targets with reference to the above points.  Keep account responsibility under continual review
• To manage the Wholesale team:
  • Set the financial objectives for each member of the team and manage them to ensure these objectives are met.
  • Ensure that all new team members are properly oriented in the strategy and positioning of the Anantara brand, and able to articulate this positioning in the marketplace.
  • Ensure that all members of the team have the appropriate face-to-face selling skills to successfully do their job.
  • Manage the performance of team members, identify gap in skills necessary to perform their duties and recommend programmes to meet the skills requirements of the team.
• General department operations
  • Maintain accurate management status reporting on business results, and associated action planning.
  • Ensure all sales people maintain a personal up-to-date knowledge on all Anantara product and service offerings, including promotions.  In addition, to be familiar with the products, services, rates new developments of our key competitors.
  • Ensure department operational budget is adhered to including effective cost control and procedures for approval of expenditure
  • Participate in client familiarization trips, site inspections, sales trips and roadshows as required to meet the sales targets of the hotel.
  • Create and implement packages and promotions for periods of low occupancy
  • Liaise effectively with all operational colleagues, providing support and information to ensure accurate delivery of our promise
  • Drive opportunities to upsell and cross-sell Anantara products
  • Ensure that all administration work is processed quickly and efficiently.

• Identify and evaluate potential business opportunities, assessing market trends, competitor analysis, and customer needs
• Develop and implement comprehensive business development plans, including strategies for market entry, product positioning, and sales growth
• Manage project lifecycles from initiation to completion, ensuring timely delivery, budget adherence, and quality standards
• Collaborate with internal teams, including sales, marketing, engineering, and operations, to ensure alignment and support for business development initiatives
• Build and maintain strong relationships with key stakeholders, including potential customers, partners, and investors
• Plan and execute events, conferences, and roadshows to showcase company offerings and expand market reach
• Contribute to the development and execution of overall business development strategies
• Conduct market research and analysis to identify new business opportunities
• Prepare presentations and proposals to potential customers and partners
• Track and analyze business development performance metrics to measure success
• Stay up-to-date on the latest industry trends and best practices

• Supporting a follow-up on account receivable listing.
• Supporting internal control process within the division.
• Providing data organization.
• Conducting other administrative and accounting related tasks for Building Technology Department.

• Supervise and coordinate the daily activities of the accounting department.
• Ensure accurate and timely recording of transactions in the general ledger.
• Review and reconcile general ledger accounts.
• Prepare and review financial statements and management reports.
• Ensure compliance with accounting principles and company policies.
• Assist in the implementation of financial systems and process improvements.
• Provide guidance and training to accounting staff.

• Bachelor's degree in Accounting/Finance
• Minimum 3 years of experience in accounting, with at least 1 year in a supervisory role.
• Preferably having experienced in accounting firm.
• Strong knowledge of accounting principles and practices.
• Proficiency in accounting software and MS Office.
• Excellent analytical and problem-solving skills.
• High attention to detail and accuracy.
• Strong organizational and time management abilities.
• Excellent communication and interpersonal skills.
• Ability to work independently and collaboratively in a team environment.

• Prepare invoice calculations and ensure accuracy.
• Compile supporting documents for monthly closing (General Ledger, Balance Sheet, Profit/Loss, etc.).
• Process and pay the company's financial obligations on time.
• Provide accurate and timely financial information to manage cash flow.

1. Bachelor Degree in Accounting or Finance with 1-year experience in Finance

2. Good knowledge of accounting principles

3. Good computer skills especially Microsoft Excel

4. Disciplined, self-motivated, fast learner and cooperative, with attention to details

5. Good communication and interpersonal skills

6. Ability to work independently and collaboratively in a team environment

• Private Health Insurance
• Training & Development

We’re looking for an Office Assistant to assist with general affairs, manage office petty cash, and prepare documents. The ideal candidate should have a degree in business administration or other relevant background. Experience in the jewelry industry or affinity with sustainability is a big plus, but not a necessity. 

If this sounds like you, we’d love to hear from you! 

This is a full-time position for 40 hours a week. You’ll be working from our studio in Bali. 

Expected start date: immediately.

What we expect you’ll be doing: 

• Assist in daily petty cash operations and prepare payments for office expenses
• Manage maintenance of the office facilities and assist in logistics for company events 
• Prepare required documents for operational legalities, work permits and visa 

NOW LET'S TALK ABOUT YOU

1. You hold at least a Bachelor’s degree in business administration, management or related field, and have experience in office management and basic accounting.
2. You’re meticulous, ensuring no detail, however small, escapes your keen eye.
3. You're comfortable with high responsibility and are able to handle multiple tasks and projects at the same time.
4. You have a knack for identifying errors and improvement opportunities, helping to make our processes smoother and more efficient. You're always one step ahead, identifying potential issues before they become problems.
5. You're a self-starter, ready to take on any task and see it through to completion, all while communicating and collaborating with your team and external partners.
6. Feel comfortable communicating in English, or are excited to become more used to speaking English in a work environment. 

THIS POSITION IS NOT FOR YOU, IF YOU

1. Have trouble communicating clearly and directly with different teams and partners
2. Can't take constructive feedback and use it to improve your work and processes
3. Don't have the ability to work independently without constant direction
4. Aren’t looking for a long-term position
5. Aren’t based in Bali
6. Are looking for a fully remote position

Expected salary: Rp3,300,000-Rp4,000,000

This is what makes Gardens of the Sun your dream place to work - and why no one ever wants to leave our team:

• Flexible working hours
• You’ll be working from our lush and green Bali studio in a collaborative, young and fun-loving team
• Employee discounts
• No dress code
• 20 days of annual leave, on top of national holidays
• An equal opportunity environment that encourages you to learn and grow