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

PT PAN BROTHERS, Tbk ADALAH SALAH SATU PERUSAHAAN GARMEN TERBESAR DI INDONESIA. DIDIRIKAN PADA TAHUN 1980 DAN TERDAFTAR DI BURSA EFEK INDONESIA DENGAN NAMA PBRX SEJAK TANGGAL 16 AGUSTUS 1990.

Memeriksa, mencegah & menginformaksikan biaya-biaya yang tidak sesuai

Kolaborasi dengan Functional team

# Procurement of office supplies (Goods: Papers, Water, Stationary, etc)

# To get the ISO 9001 certificate support

# Internal and external audit for ISO 9001 certificate (communicate with external auditor)

# Die casting customer support (trial support and hearing the defect)

# Internet Home Page creation support (communicate with subcontractor only)

# Update and report to Management related General Affair job.

# Inventory check and office supplies

# Medical checkup announcement to all staff

# Booking the medical checkup date and inform to all staff

# Preparation for application forms as needed 

# Others related General Affair job

Tugas & Tanggung Jawab :

• Menangani pekerjaan yang berhubungan dengan IT (software dan hardware), seperti mengembangkan, troubleshooting, atau mengupdate sistem atau program yang sudah ada atau yang dibutuhkan. Menyelesaikan permasalahan yang terjadi pada perangkat yang digunakan seperti komputer, CCTV, printer, dll.
• Mendukung pekerjaan General Affairs seperti mengurus proses registrasi ID Card, dan pekerjaan lain yang dibutuhkan.

Doka Indonesia is actively seeking a career-driven Business Development Manager (Residential) who will be responsible for focusing on developing opportunities and increasing our sales and market share within the residential construction sector in Indonesia. This role also involves developing and growing the business segment of monolithic projects, as well as mixed developments that require a combination of monolithic and system formworks in Indonesia.

Reporting to the Doka Indonesia Team, this role requires an enthusiastic individual who is passionate about acquiring high quality formwork projects and managing them successfully together with all relevant stakeholders. The position is based in Jakarta, Indonesia.

You will be responsible for:

• Acting as the Key Account Manager for major clients in the building segments
• Developing sales turnover by acquiring new customers and enhancing business opportunities with existing accounts
• Taking ownership of lead generation and appointment setting
• Cultivating new business relationships to generate income and nurturing existing customer relationships for growth
• Presenting company and product solutions to potential clients through various communication channels, including direct meetings, presentations, calls, emails, and online video conferencing
• Leading internal project teams in compiling and submitting commercial offers to clients
• Managing projects, determining project sales strategies (including cost planning, tender pricing, revenue determination, and contract negotiations) across Indonesia
• Ensuring smooth project handover to operations and engineering teams
• Periodically conducting strategic market overviews, including identifying market needs, product requirements, estimating market potential, and analyzing competitors
• Establishing strong and profitable relationships with key personnel within customer organizations
• Maintaining accountability for all credit interactions with customers and ensuring full payments are received
• Conducting periodic reviews to identify product and operational improvements, collaborating with the product management team on further product development
• Providing training to sales team members on residential project-related products, sales processes, and contracts
• Ensuring customer satisfaction and effectively managing the resolution of any negative feedback

The Front Desk Agent acts as an ambassador for the hotel; providing a warm and personal welcome upon arrival, any assistance needed throughout the guests’ stay, and settling accounts accurately upon departure, with the desire to see the guest return.

What you will be doing:

• Ensures each guest receives a warm and welcoming reception, and a fond farewell according to all Sofitel Standards
• Communicates with other departments for general hotel knowledge as well as completing guest requests in a timely manner and ensures follow up is completed
• Ensures that all bills are kept up to date and accurate and process upon departure
• Takes advance reservations, bookings and special requirements
• Enrolls new ALL members and updates ALL profiles as required
• Remains observant and responds to each guest who approaches the Front Desk

THE ROLE

The Butler is at the center of Sofitel Bali Nusa Dua Beach Resort guest service experience. The role encompasses a spectrum of responsibilities from pre-arrival, arrival, in-house, departure and post-stay arrangements. The Butler strives to listen attentively, observe all details, and personalizes any interaction with the aim to anticipate and be intuitive of guests’ needs and wants. The Butler is an ambassador of the hotel, well-rounded in all areas of the hotel and knowledgeable of all areas including Front Office, Housekeeping, Food and Beverage, Housekeeping and Spa & Wellbeing.

KEY ROLES & RESPONSIBILITIES

• Takes responsibility and ownership in creating personal connections through emotional luxury between Butlers and guests.
• Engages and customizes check-in procedures, suite set-up, and suite orientation.
• Offers welcome drinks, creates bespoke destination itineraries and dining recommendations.
• Intuitively anticipates through observation and interactions guests’ needs and wants and orchestrates special occasions and celebrations.
• Ensures all suites receive prompt and courteous service.
• Ensures that special preferences of all guests are taken into consideration.
• Regular service offerings include unpacking, packing, light laundry handling, shoe-shine service.
• Works closely with in room dining and engages / customizes replenishment of amenities for occupied suites.
• Liaises with in room dining and housekeeping and checks on a regular basis to ensure amenities, guest preferences and other such points are taken care of and carried out flawlessly.
• Responsible of removal and exchange of dirty plates, cutleries, glasses etc. while replenishing amenities.
• Keeps track of all DND rooms and informs the Club Millesime Manager for further follow up.
• Offers assistance for departure arrangements and provides fond farewell.
• Responsible of the cleaning and maintenance of all Butler areas including guest suites, pantries, stores, equipment perishables, stationary, etc.
• Promptly answers any in-house guest calls, instant messages and emails and communicates with respective departments in the resolution of guests’ requests.
• Ensures all communication is carried clearly amongst the team.
• Performs related duties and special projects assigned.
• Ensures service standards and individual performance are aligned with Accor Hotels Values - Guest Passion, Trust, Sustainable Performance, Spirit of Conquest, Innovation and Respect.
• Executes the annual upsell strategy and achieves all goals as set by management and cooperates with the Front Office team in promoting inter-hotel sales and in-house restaurants and facilities.
• Cooperates closely with In-Suite Dining and Housekeeping to ensure a seamless In Room Dining and cleaning experience. Acts as a link for guests with all other areas of the hotel.
• Addresses any security incidents and guest complaints to the Club Millesime Manager and reacts proactively when suitable and appropriate.
• Ensures guests receive the experience as detailed in brand Standard Operation Procedure (SOP), Local Standard Operation Procedure (LSOP) as well as Forbes 5 star / Leading Quality Assurance (LQA) standards and aims to achieve the scores and goals set by management.
• Performs any duties and special projects as requested by management whether in your own department or any other department in the hotel.
• Follows Hotel Evacuation Policy in case of an Emergency.

This position is responsible for assisting the Accounting Department in financial analysis, creating timely and accurate financial statements, reconciliation of accounts and financial reporting projects.

Essential functions

• Process month-end, quarter-end and year-end balancing and journal entries.
• Reconcile general ledger accounts on a monthly basis.
• Prepare monthly, quarterly and year–end financial reports showing operating performance.
• Involvement in eliminations, consolidations and financial analysis of assigned business regions.
• Exhibit friendly, positive and team-like behavior.
• Abide by Company policies and procedures.
• Ensure that personal behaviors and work practices are in line with Company safety standards.
• Responsible for safety of self and others in the vicinity to include, but not limited to, employees, vendors and guests.
• Provide visible leadership engagement, be aware of housekeeping and take additional safety precautions to ensure no one is put at risk.
• Do not take short cuts or unnecessary risks and actively work with others to ensure they take due care and do not put themselves or others at risk.
• Ensure all incidents are reported and appropriately investigated in accordance with Company procedure.
• As needed, seek advice from HSE representative.

As Duty Manager, your key responsibilities include:

• Provide efficient, friendly and professional service to all guests.
• Delivering the best Guest Experience
• Attention to detail in order to ensure a luxurious environment for all guests
• Effective supervision of all guest arrivals and departures ensuring that room allocations and check in/check out processes follow set procedures and are customer focused.
• Ensure the safety and security of Hotel Guests and their property whilst staying at the Hotel
• Cover Duty Manager shifts as required, including weekends and public holidays, as well as the occasional night manager shift.
• Excellent leadership skills, confident to train new team members. effectively in department and hotel operations.
• Lead by example guiding the team through active use of Accor values and code of conduct.
• Deputies in the absence of the Front Office Manager.

Responsibilities:

• Develop and articulate a comprehensive analytics strategy aligned with the company's goals and objectives.
• Identify opportunities to leverage data analytics to improve business processes, customer satisfaction, and competitive advantage.
• Ensure that analytics systems and processes comply with organizational IT policies, security standards, and best practices.
• Oversee the collection, integration, and management of data from multiple sources, including project management systems, network infrastructure, and financial records.
• Establish data governance policies and procedures to ensure data quality, accuracy, and security.
• Define data architecture standards and best practices to support analytics initiatives and enable data-driven decision-making.
• Develop easily interpretable interactive dashboards that allow users to explore data that effectively communicate analytical findings, trends, and patterns to stakeholders.
• Conduct in-depth analysis to identify trends, outliers, and areas for improvement, supporting strategic decision-making or preventive action.
• Implement automated reporting solutions to save time, reduce errors, and ensure that reports are generated consistently and on schedule.

• Bachelor's degree in data science, statistics, computer science, or a related field; Master's degree preferred.

• Minimum 7 years in relevant work with at least two (3) years in a managerial role.
• Strong leadership and strategic planning skills, with a proven track record of driving organizational change and delivering business results through analytics.
• Strong problem-solving abilities and a results-oriented mindset
• Excellent communication, presentation, and interpersonal skills, with the ability to influence and collaborate effectively at all levels of the organization
• Good knowledge for End to end Technical view
• Experience in leading and managing a team of analysts or data scientists.
• Location: Karawaci, Tangerang

• Deskripsi Pekerjaan : Bertanggung jawab sebagai kurir untuk melakukan kegiatan distribusi paket, baik pengambilan (pick up) paket dari pengirim dan juga pengiriman (deliver) paket kepada penerima dalam suatu area tertentu.

Syarat dan Ketentuan:

• Pria/Wanita Warga Negara Indonesia (WNI)

• Pendidikan min. SMA/K sederajat

• Berusia maks. 50 tahun, min 18 tahun

• Memiliki SIM C, STNK, dan pajak motor dalam keadaan aktif

• Memliki motor pribadi, kondisi motor dalam standar pabrik dan tahun produksi di atas tahun 2011 (Diutamakan MATIC/ BEBEK)

• Memiliki smartphone android dengan spesifikasi RAM 3 GB - 4 GB, Sistem Android versi 8 (Oreo) - 14 (Upside Down Cake)

• KHUSUS KURIR MOTOR 

- Jenis Pekerjaan: Kontrak

- Panjang kontrak: 12 bulan

- Lisensi/Sertifikasi: SIM C (Diutamakan)

- Penempatan lokasi akan disesuaikan dengan domisili

• Deskripsi Pekerjaan : Bertanggung jawab sebagai kurir untuk melakukan kegiatan distribusi paket, baik pengambilan (pick up) paket dari pengirim dan juga pengiriman (deliver) paket kepada penerima dalam suatu area tertentu.

Syarat dan Ketentuan:

• Pria/Wanita Warga Negara Indonesia (WNI)

• Pendidikan min. SMA/K sederajat

• Berusia maks. 50 tahun, min 18 tahun

• Memiliki SIM C, STNK, dan pajak motor dalam keadaan aktif

• Memliki motor pribadi, kondisi motor dalam standar pabrik dan tahun produksi di atas tahun 2011 (Diutamakan MATIC/ BEBEK)

• Memiliki smartphone android dengan spesifikasi RAM 3 GB - 4 GB, Sistem Android versi 8 (Oreo) - 14 (Upside Down Cake)

• KHUSUS KURIR MOTOR 

- Jenis Pekerjaan: Kontrak

- Panjang kontrak: 12 bulan

- Lisensi/Sertifikasi: SIM C (Diutamakan)

- Penempatan lokasi akan disesuaikan dengan domisili

• Deskripsi Pekerjaan : Bertanggung jawab sebagai kurir untuk melakukan kegiatan distribusi paket, baik pengambilan (pick up) paket dari pengirim dan juga pengiriman (deliver) paket kepada penerima dalam suatu area tertentu.

Syarat dan Ketentuan:

• Pria/Wanita Warga Negara Indonesia (WNI)

• Pendidikan min. SMA/K sederajat

• Berusia maks. 50 tahun, min 18 tahun

• Memiliki SIM C, STNK, dan pajak motor dalam keadaan aktif

• Memliki motor pribadi, kondisi motor dalam standar pabrik dan tahun produksi di atas tahun 2011 (Diutamakan MATIC/ BEBEK)

• Memiliki smartphone android dengan spesifikasi RAM 3 GB - 4 GB, Sistem Android versi 8 (Oreo) - 14 (Upside Down Cake)

• KHUSUS KURIR MOTOR 

- Jenis Pekerjaan: Kontrak

- Panjang kontrak: 12 bulan

- Lisensi/Sertifikasi: SIM C (Diutamakan)

- Penempatan lokasi akan disesuaikan dengan domisili

Mencari agent yang dapat membantu prospect booking customer yang menginginkan pinjaman dana dengan jaminan BPKB Kendaraan

• Merancang dan melaksanakan jadwal kerja untuk staf kelistrikan.
• Memberikan motivasi dan bantuan bila diperlukan.
• Memeriksa dan menilai pekerjaan yang dilakukan oleh staf listrik.
• Membaca dan menafsirkan skema desain untuk memastikan pemasangan sistem kelistrikan yang benar.
• Memperbaiki dan memelihara peralatan listrik.
• Mengawasi pembelian dan pemeliharaan peralatan listrik di lokasi.
• Memastikan pekerjaan selesai sesuai jadwal 

• Mengelola semua transaksi akuntansi.
• Merekonsiliasi semua saldo akun, termasuk hutang, piutang, prabayar, penyusutan, amortisasi.
• Menangani penutupan bulanan, triwulanan dan tahunan. Laporan keuangan tepat waktu dan benar, mengelola neraca dan laporan laba rugi.
• Merekonsiliasi dan mengidentifikasi ketidaksesuaian data keuangan.
• Menjaga proses dan kepatuhan pajak, termasuk pelaporan pajak bulanan dan proposal pembayaran (Pemotongan Pajak, PPN).
• Menyiapkan dokumen keuangan audit dan permintaan.
• Berkolaborasi dengan konsultan pajak untuk menyusun dokumentasi pelaporan harga transfer.
• Menangani perhitungan kontrak layanan.
• Mengatur dan memelihara pinjaman dengan lembaga perbankan.
• Menyiapkan perangkat lunak keuangan, memastikan fungsi perangkat lunak berfungsi dengan baik.
• Berkoordinasi dengan setiap departemen terkait penyusunan laporan keuangan.
• Perhitungan inventaris (bahan baku, barang jadi, dan inventaris lainnya).
• Membangun tim, meningkatkan koagulabilitas tim Akun, kemampuan profesional, kemampuan memecahkan masalah.
• Pertanyaan dari pemberi kerja

• Memahami produk perusahaan, pesaing, dan posisi bisnis perusahaan di pasar.
• Melakukan riset untuk mengidentifikasi pelanggan baru dan pasar potensial.
• Menghubungi klien potensial untuk menjalin hubungan dan mengatur pertemuan.
• Menghubungi klien tentang perkembangan baru dalam produk perusahaan.
• Mengembangkan rencana aksi penjualan dan periklanan di lapangan untuk mencapai tujuan pemasaran dan penjualan.
• Mengidentifikasi kebutuhan pelanggan yang berbeda untuk mengidentifikasi peluang pemasaran dengan benar.
• Meneliti dan memanfaatkan berbagai peluang pemasaran.
• Membuat laporan penjualan mingguan, bulanan, dan tahunan.
• Membuat rencana penjualan triwulanan.
• Kontrol inventaris, perencanaan kontrol produksi, dan kontrol pengiriman.
• Menguasai RMP (Material Requirement Planning).
• Menentukan safety stock, ROP (Re Order Point) untuk pengadaan bahan baku.
• Memberikan order kepada bagian marketing dan menyiapkan rencana produksi sesuai dengan marketing order.
• Melakukan monitoring mulai dari proses produksi, pengiriman, hingga barang diterima oleh konsumen.
• Membuat jadwal proses produksi yang tepat dan efisien yang disesuaikan dengan permintaan/jumlah produksi dan waktu. Sehingga barang terkirim tepat waktu.
• Menyiapkan jasa transportasi untuk kebutuhan pengiriman sesuai dengan order pelanggan 7x24 jam.
• Menghitung kebutuhan bahan baku untuk proses produksi.

• Memastikan peraturan keselamatan dan kesehatan kerja diimplementasikan oleh seluruh karyawan.
• Menyusun materi pelatihan dan memberikan edukasi mengenai peraturan keselamatan dan kesehatan kerja kepada seluruh karyawan.
• Melaksanakan dan membantu menyusun program keselamatan dan kesehatan kerja.
• Melaksanakan patroli keselamatan di seluruh area kerja.
• Membuat laporan temuan pelanggaran, kegiatan keselamatan, dll.
• Melaporkan pekerjaan kepada Safety Team Leader.
• Melaksanakan pekerjaan lain yang terkait dengan keselamatan dan kesehatan kerja.

• Mengelola, mengendalikan, dan melakukan perbaikan alat berat.
• Bertanggung jawab dalam mengelola dan mengendalikan tim.
• Membuat laporan (harian, mingguan, bulanan, tahunan) kegiatan perbaikan alat berat di tim Bengkel.
• Berkomunikasi dan berkoordinasi dengan Manajer dan rekan kerja eksternal.
• Mendukung ujian praktik calon Pengemudi/Operator Alat Berat.

• Bertanggung jawab dalam perbaikan mesin fasilitas.
• Melakukan pengelasan pada kerusakan fasilitas.
• Pekerjaan lain yang berhubungan dengan perawatan mesin fasilitas.