Mengawasi dan Mengelola analisis pasar hingga melakukan penjualan kepada Calon Konsumen

Mencakup Strategi Penjualan analisis pasar hingga melakukan penjualan kepada calon konsumen

Melakukan Setting Paramet Mesin Inject, Melakukan Trouble Shooting

Memelihara dan Perbaikan Jika terjadi Troble Pada Sistem Kelistrikan

Mengoperasikan mesin Produksi Blow

mengoperasikan mesin las dan packing

Deskripsi Pekerjaan :

1. Membentuk team sales dibawah kepemimpinan
2. Monitor target dan team supaya bisa memenuhi tanggung jawab
3. Memenuhi target penjualan perhari dan perbulan
4. 1 minggu 6 hari kerja (tidak libur weekend dan tgl merah)

We are seeking a customer-oriented service representative to act as a liaison, provide product/services information, and resolve any emerging problems that our customers might face with accuracy and efficiency. The target is to ensure excellent service standards, respond efficiently to customer inquiries, and maintain high customer satisfaction.

We are looking for a detail-oriented Content Moderator to join our eCommerce team. You will review and approve product listings, ensure content compliance, and maintain quality standards across our platform. The ideal candidate has a strong eye for detail, excellent communication skills, and a passion for maintaining a positive user experience.

HEAD BUTLER

As the Head Butler, you will lead and manage a team of butlers to deliver exceptional service and hospitality to guests. Your primary responsibility is to oversee the daily operations of the butler department, ensuring seamless coordination and execution of tasks. You will coach, mentor, and supervise butlers, setting high standards for guest service, etiquette, and professionalism. Additionally, you will liaise with other departments to fulfill guest requests and preferences, maintain inventory of supplies, and ensure the cleanliness and presentation of guest areas. Your leadership and attention to detail will contribute to an unforgettable guest experience.

Primary Responsibilities

General Duties

• Support Front Office Manager to manage and organizes Front Office team whose mission is to ensure service and product quality standards are met and that optimum service is provided to all guests according to Hotel’s and Company’s objectives.   This is accomplished within the scope of a budget and in conformity with well- defined management norms.
• To be the champion of membership program for the resort and sharing through training to other colleagues on information related to membership program
• Responsible for planning, directing, controlling, co-coordinating and participating in the activities of all personnel engaged in guest-related activities in Front Office.
• Responsible for the operation of the Front Office department, overall condition and maintenance of the property, repair and up keeping of the furniture, fixtures and equipment's, installations, systems and buildings of the Hotel. Both in term of assets and respect of equipment’s.
• Monitor Front Office personnel in particular Butler team to ensure guests receive prompt, cordial attention and personal recognition at all-time especially for special attention guest and VIP
• Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue by setting up target and drive the team to achieve up-sell program for villa and in house activities
• Promote internal hotel sales and in-house facilities and monitors Front Office Marketing techniques in line with Resort’s Sales and Marketing Program
• Maintain knowledge of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
• To know and implement system recovery procedures when needed, interpret reports and share the necessary information to relevant department for improvements
• Monitor and control the VIP amenities, making sure that they are fresh and in high quality
• Conduct comprehensive monthly departmental meetings to include a review of procedures and events which warrants special handling and detailed information
• Communicate to the General Manager of his/her delegate all information likely to be of interest to them such as the expected arrival and departure of VIPs and all other pertinent information
• Maintain all procedures and adheres to them within the  guidelines; in particular with emphasis on hotel credit policy.
• In conjunction with the Emergency Response Team prepare emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outrage, Bomb Threat, Cyclone Warnings, Tsunami, etc
• Works with Housekeeping and Finance in the preparation and monitoring of the Rooms’ and FO budget and forecast.

General Responsibilities

• Plans, directs, controls and co-ordinates activities of all Front Office personnel on activities related to guest to make sure personalized service is extended at all-time to in house guest to maximize guest satisfaction
• Responsible for the elaboration and implementation of standards related to SOP and LQA standards
• Schedule and regularly conducts routine inspections of areas under his control
• Checks all Front Office equipment including buggy and hotel vehicle, making sure they are in clean and in good working conditions, follow up on equipment that need repair, additional spare parts, replacement or disposal
• Co-operates with  the  Purchasing  department  in  locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money
• Controls   costs   by minimizing/decreasing chances of property damage,   maintaining   adequate inventory of items including stationeries and collaterals

Chef de Partie is responsible for the production of all pastry Items following standard recipes production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity. 

General Duties 

• Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications. 
• Understand the basic philosophy of the company. Implement and energize the  Company philosophy in their daily work. 
• Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum. 
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum. 
• Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience. 

Policies and Procedures 

• Ensure adequate staffing daily to ensure smooth operations.  
• Prepare recipes of new items for costing and verify cost analysis of each dish. 
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission. 
• Liaise with the Stewarding section to maintain cleaning schedule. 
• Maintain H.A.C.C.P program where implemented. 
• Perform any other related duties as and when assigned by the Assistant Pastry Chef. 

1. Use of ServiceNow tool to manage and handle all IT issues, incidents, problems, and requests from users. 

2. Adherence to SLAs and defined KPIs. Follow ITIL framework to manage IT Support services. 

3. Maintain customer interactions. 

4. Collaborate with 3rd party service providers to guarantee operations service quality. 

5. Continuous improvements in the IT operation. 

6. Ensure the incident, change management and problem management are correctly applied, activate third parties when needed. 

7. A key player in the relationship between Infrastructure & OT and Applications teams and usually are part of a regional Service Delivery team. 

8. Transitioning knowledge from build to run. 

9. Participate and deploy local, regional, and global projects. 

10. Alignment and compliance with LDC regional/global standards. 

11. Adhere to LDC cybersecurity framework, policies and procedures to protect the critical infrastructure against cybersecurity threats. 

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

• Participate in all aspects of the dredging operation, including the setup, operation, and maintenance of dredging vessels
• Perform routine maintenance and repairs on dredging vessels equipment.
• Monitor and adjust dredging equipment / operation for effective operations.
• Follow all safety procedures and guidelines to minimize risks and hazards.
• Coordinate with other crew members to ensure smooth workflow and efficient operations.
• Report any equipment malfunctions or issues to the supervisor.
• Assist in the planning and execution of dredging projects.
• Maintain accurate records of dredging activities, including production data and equipment maintenance logs.
• Adhere to environmental regulations and minimize any negative impact on the surrounding environment.

• Previous experience in dredging operations is preferred.
• COC Class 1 or 2
• Senior officer as Master or C?E onboard dredging vessels
• Indonesian national prefer due to working in Indonesia

Chan Chee Meng

07C3069 R1110620

Pramusaji makanan dan minuman pada restaurant hotel

•Pendidikan Min. S1 (Diutamakan S1 Teknik Informatika)

•Menguasai pengetahuan tentang Query SQL Oracle dan Basis Data

•Menguasai bahasa pemrograman Web dengan baik

•Baik dalam pemikiran analitis & pemecahan masalah

Kualifikasi

•Pendidikan Min. S1 (Diutamakan S1 Accounting)

•Memiliki pemahaman yang baik untuk akuntansi di bidang manufaktur

•Dapat menganalisa modul sistem proses bisnis AP & AR

•Pendidikan Min. S1 (Diutamakan Teknik Komputer)

•Memiliki pemahaman yang baik dalam Administrasi server Window

•Memiliki Pemahaman dalam Pemrograman Wonderware Intouch

•Memiliki pengetahuan yang mendalam tentang bahasa C++: logika pemrograman, struktur data array, dan konsep OOP (pemrograman berorientasi objek), pengkodean program C#, intouch

•Administrasi, bahasa server SQL

• Checking figures (numbers) tally between documents for tax audit process.
• Preparing and submitting related documents and data for tax audit process.
• Translating letter/minutes of meeting from tax auditor/documents.
• Cross-checking tax figures of any tax calculation.
• Supporting tax analysis for fairness and accuracy.
• Preparing draft from other division and follow up the process.
• Submitting documents and progress to Tax Office.
• Supporting administrative work and review/analysis work.

• Melakukan kegiatan pemeliharaan EDC untuk memastikan EDC dapat digunakan dengan baik.
• Melakukan pengisian form maintenance secara lengkap, menyusun bukti tes transaksi, untuk diberikan kepada Admin Support. 
• Melakukan training kepada merchant mengenai produk serta penggunaan EDC agar merchant dapat menggunakan EDC dengan benar.

• Takes Turnover and Profit responsibility for defined sales territory through active development, maintenance & growth of existing and potential direct dealers
• Strong price and T&C realization within the defined corridors and framework, steered by RSM
• Optimization of profit & sales in terms of customer structure & product mix
• Systematic follow-up on visits and planning of next steps for the development of direct dealers
• Identification/acquisition of new dealers and development of existing customer portfolio within defined sales territory
• Communicate and implement cross-BU marketing activities across defined sales territory

Rentokil Initial is an international business services company employing over 35,000 colleagues across 70 countries. We strive to protect people and enhance lives by controlling pests, improving hygiene, and interior spaces with plants and scenting. We are experts in the field we operate in, investing in training, science, innovation, and technology. Listening and acting on feedback is part of our culture to support colleagues and customers. Rentokil Initial regards equality and fairness as fundamental rights of all of its colleagues. We live our values of service, Relationships, and Teamwork which our colleagues across the world identified.

Our family of businesses; Rentokil Pest Control is the world's leading commercial pest control company, operating in 70 countries and ranked in the top 3 in 65 of those countries. Ranking in the top 3 in 38 of the 44 countries we operate in, Initial Hygiene is the market leader that provides quality, diligent and friendly services to all customers. In France, Initial Workwear specialists in the supply and laundering of workwear, garments, and protective uniforms and equipment: focusing on top-quality products and services. Our plant business, Ambitious is seen as the expert in interior and exterior `landscaping"; operating across the US, Europe, Asia & Pacific. Steritech Branch Protection by Rentokil Initial is an industry leader and pioneer, providing innovative solutions that help customers to mitigate risks and drive business growth. We also have specialist businesses such as Medical Services, Specialist Hygiene and Property Care, which lead their respective fields. Across all of our operations globally, we have a positive reputation among our customers for our knowledge and integrity. We have central support functions of Human Resources, IT, Finance, Legal, Marketing & Innovation in the Rentokil Initial Head Office locations and in Country. Working within our function departments, you would be supporting all of our businesses.

Job Description :

• Achieve the sales target
• Looking for and identifying prospective customers and the potential market
• Making daily, weekly, and monthly programs and sales pipeline
• Do presentations and sales about service pest control to customer residential
• Survey new or existing customer residential
• Making proposals for customer
• Negotiation with customer
• Making agreement contracts and service agreements to the customer
• Build a good relationship with the customer

• Candidates must possess at least a Bachelor's Degree or Diploma of Marketing, Communication or equivalent.
• Have 1 year experience in the related field
• Required skill(s): marketing, communication, negotiation.
• Ready to handle customer complaints and Result Oriented
• Having a driving license (A/C) is a MUST
• Placement: Tangerang Selatan

• Gaji Pokok
• Tunjangan
• Insentif
• Bonus

Cook

Do you have an appetite for career progression and are ready to take your culinary skills to a world-class platform? Take your career to a whole new level with us and join our kitchen team.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!.
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Food preparation and cooking, plating, and presentation.
• Kitchen maintenance and cleaning, following food safety requirements.
• Maintaining and ordering stocks and supplies.

Steward Supervisor

Do you have a heart to serve and love being part of a team? As Steward Supervisor you will assist in the execution of memorable Food & Beverage experiences for our guests.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!.
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Enforcing the execution of the hotel’s hygiene and cleaning standards in their respective area and sections at all times.
• Supervising and providing practical assistance in the daily stewarding operation.
• To plan and control the chemical par stock level according to budget set at all times.
• To plan and control the par stock level operation equipment such as chinaware, cutlery buffet equipment, etc efficiently at all times.
• To ensure a smooth back-of-house operation and cater according to banquet event orders.
• To enforce and follow the hotel’s standards of procedures, rules, and regulations.
• Maintaining clear, healthy, and accurate communication with superiors, colleagues, and subordinates at all times.