Jobdesc:

• This staff will visit the local purchasing staff of these potential customers (companies) and develop good business relationships.
• Through the local purchasing staff of customers, this staff will find out what kind of products the customer wants.
• Then he/she will start looking for a supplier (a manufacturer) that can make the products requested by the customer.

Jobdesc:

・Handling products for MI (Music Instrument)

・Pursuing sales target for monthly, quarterly and yearly

・Maintain a good relationship with dealer

・Manage sales activity in authorize dealer

・Manage and support if dealer has a problem and need support from principle

・Handling administration duties related with sales activity

・Reporting to Sales Manager

Jobdesc :

• Handling legal review

・Legal Drafting, contract review, and legal opinion

・Legal permit, extension certification, license

・Labor law and industrial relation

・Expertise in OSS Application

・Responsible directly report to Legal Manager

- Responding promptly to customer inquiries

- Communicating with customer

- Acknowledging and resolving customer complaints

- Ensure customer satisfaction levels are always on target

• Melakukan pembukuan transaksi baik penarikan, pemindahbukuan transfer antar bank baik secara tunai dan non tunai, biaya petty cash, biaya layanan nasabah dan layanan perbankan lainnya, sesuai dengan ketentuan yang berlaku.
• Melakukan cash management terhadap ketersediaan uang tunai di kasi teller, vault dan ATM.
• Memastikan semua perlengkapan Teller berfungsi dengan baik agar tidak ada kendala dalam oekayanan terhadap nasabah.
• Menjaga penmpilan fisik dan area kerja (meja Teller, baju, ID Card) sesuai dengan standar yang berlaku.
• Menghitung, memverifikasi dan mengidentifikasi uang, slip dan tanda tangan sesuai dengan ketentuan yang berlaku agar meminimalisir risiko operasional.

HCBP/HRBP :

Bertanggung jawab atas hal yang terkait dengan Human Capital meliputi proses Recruitment, Payroll, Training dan administrasi kekaryawanan

Melakukan coaching & controlling kepada subordinate (HC Personalia & HC training)

• Melakukan pembukuan transaksi baik penarikan, pemindahbukuan, transfer antar bank baik secara tunai maupun non tunai, biaya petty cash, biaya layanan nasabah dan layanan perbankan lainnya, sesuai dengan ketentuan yang berlaku.
• Melakukan cash management terhadap ketersediaan uang tunai di kas teller, vault dan ATM.
• Memastikan ketersesuaian antara tiket-tiket transaksi dan sistem sudah diproses dengan baik dan benar sesuai dengan ketentuan yang berlaku.
• Memastikan semua perlengkapan Teller berfungsi dengan baik agar tidak ada kendala dalam pelayanan terhadap nasabah.
• Menjaga penampilan fisik dan area kerja (meja Teller, baju, ID Card) sesuai dengan standar yang berlaku.
• Menghitung, memverifikasi dan mengidentifikasi uang, slip, dan tanda tangan sesuai dengan ketentuan yang berlaku agar meminimalisir risiko operasional

• Melakukan Penginputan Semua Transaksi Keuangan Ke Dalam Program
• Berhubungan Dengan Pihak Internal Maupun Eksternal Terkait Dengan Aktivitas Keuangan Perusahaan
• Mengontrol Aktivitas Keuangan / Transaksi Keuangan Perusahaan
• Budgeting Dan Analisis

• Melakukan penanganan keluhan-keluhan dari customer
• Melakukan serah terima unit kepada customer
• Mengelola komunikasi dengan pelanggan
• Memberikan solusi pada masalah pelanggan

• Memberikan Informasi yang dibutuhkan konsumen mengenai produk perusahaan via Telepon sesuai SOP yang berlaku
• Mendengarkan dengan baik setiap keluhan yang disampaikan oleh konsumen via Telepon sesuai SOP yang berlaku
• Memberikan solusi yang terbaik atas masalah yang dihadapi konsumen sesuai SOP yang berlaku
• Melayani konsumen dengan cepat
• Eskalasi ke unit terkait jika ada pertanyaan dan keluhan yang perlu di selesaikan lebih lanjut
• Sopan dan ramah dalam berinteraksi dengan konsumen
• Mengikuti proses dan standar kerja
• Mendokumentasikan interaksi konsumen

• Bertanggung jawab atas trial formulasi dan keberhasilan trial
• Bertanggung jawab atas hasil pengembangan produk
• Bertanggung jawab terhadap analisis dan pengujian produk trial, produk verifikasi
• Bertanggung jawab terhadap stabilitas dan kompatibilitas produk trial dan verifikasi
• Bertanggung jawab atas laporan kegiatan RND

Detail Posisi:

Kami mencari seorang Teknisi yang akan bertanggung jawab pada aplikasi rubber lining, finishing rubber, dan aplikasi bejana tekan untuk proses steam dalam lingkup pekerjaan rubber line.

Kewajiban:



1. Melakukan aplikasi rubber lining sesuai dengan standar yang ditetapkan.
2. Melakukan proses finishing rubber dengan teliti dan akurat.
3. Bertanggung jawab dalam melakukan aplikasi bejana tekan untuk proses steam.

Oversees daily hotel operations, ensuring guest satisfaction and smooth functioning of all departments. This role involves managing staff, addressing guest issues, handling emergencies, and coordinating between departments to maintain high service standards. The Duty Manager also supervises check-ins and check-outs, enforces hotel policies, and resolves any operational challenges. Strong leadership, problem-solving skills, and the ability to work effectively under pressure are essential. Previous experience in hotel management or a similar role is preferred.

Responsible for providing exceptional customer service to guests by handling inquiries, requests, and reservations over the phone and through other communication channels. This role involves addressing guest concerns, offering information about hotel amenities and services, and ensuring a positive guest experience from check-in to check-out. The Associate will manage booking systems, process transactions, and coordinate with other departments to fulfill guest requests. Strong communication skills, problem-solving abilities, and a commitment to delivering excellent service are essential. Experience in a hospitality or customer service role is preferred.

• Respond to customer chat according to Customer Service SLA (Service Level Agreement).
• Provide clear, accurate, and helpful information about products, orders, and policies.
• Provide detailed product information, including specifications, availability, and pricing.
• Assist customers in comparing products and making informed purchasing decisions.
• Reach out to customers proactively to provide updates on order status, promotions, and new products.
• Notify customers of any delays or issues with their orders and offer solutions.
• Assist customers with placing orders, including helping them in selecting products and completing transactions.
• Provide updates on order status and estimated delivery times.
• Resolve customer issues related to orders, such as delays, incorrect shipments, damaged products, and lost packages.
• Handle return and refund requests in accordance with marketplace policies.
• Process returns and refunds efficiently and communicate the status to customers.
• Foster positive relationships with customers to enhance their experience and encourage repeat business.
• Show empathy and understanding in all customer interactions to build trust and loyalty.
• Meet or exceed performance metrics such as response time, resolution time, customer satisfaction scores, and other key performance indicators (KPIs).

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.

Tugas dan Tanggung Jawab :

• Melakukan pengiriman ke toko/pasar bersama Deliveryman
• Melakukan bongkar barang dari mobil
• Melakukan pengecekan kendaraan sebelum dan sesudah pengantaran, agar kendaraan selalu dalam kondisi baik
• Bertanggungjawab terhadap keamanan dan keutuhan barang yang diantarkan
• Penempatan area JABODETABEK

• 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

Deskripsi Pekerjaan:

- Melakukan survei/wawancara secara langsung (tatap muka)

- Mengukur kesadaran dan pemahaman masyarakat dalam berinteraksi dengan pasar.

Kualifikasi yang Dibutuhkan:

1. Laki-laki/Perempuan, usia maks. 45 tahun

2. Pendidikan min SMA/sederajat

3. Komunikatif dan responsif

4. Tidak gaptek dengan internet

5. Penempatan kerja: Bali

KOKEK Consuting tidak pernah memungut biaya apapun dalam proses Rekrutmen.