1. Perencanaan

a.Merencanakan fasilitas akomodasi (Mess) untuk staff/pekerja di site, jika client tidak memfasilitasi hal tersebut.

b.Menetapkan langkah dan strategi link untuk memenuhi pekerja (seputaran lokasi proyek) yang dibutuhkan di lokasi sesuai permintaan Client dengan berkoordinasi dengan Disnaker/Kepala Desa/Tokoh adat/dll setempat.

c.Membuat strategi proses yang berkaitan dengan karyawan pekerja proyek menyangkut kesehatan (P3K), tenaga kerja (BPJS), dll.

d. Bersama dengan klien menyusun kebutuhan tenaga kerja serta jadwal kebutuhan tenaga kerja tersebut diperlukan di site.

2. Pelaksanaan

a. Melakukan proses recruitment pekerja di lapangan untuk memenuhi permintaan Client.

b. Melengkapi administrasi seperti absensi pekerja, segala macam perjanjian, surat menyurat terkait kelengkapan di proyek, BPJS dll.

c.Melengkapi kebutuhan safety pekerja (jika tidak disediakan oleh Client) bersama sama dengan Site Coordinator bagi pekerja di lapangan.

d. Membuat rekapitulasi absensi pekerja berdasarkan daily basis pekerja yang menjadi dasar sistem penggajian serta dilaporkan ke kantor pusat.

e.Membuat Database karyawan (dilengkapi dengan alamat/mobile phone) dilengkapi dengan performancenya selama bekerja di proyek (bersama dengan Site Coordinator) tersebut.

1. Able to prepare and review monthly tax report and annual personal income report
2. Able to prepare and review annual corporate income tax
3. Able to meet deadlines
4. Able to do tax audit process
5. Provide management with tax advise on current tax issues and regulation
6. Able to supervise Tax Department

• Bertanggung jawab terhadap timeline proyek manajemen dashboard
• Menjadi talent konten media sosial korporat
• Menganalisa masalah dan fungsi di dalam website korporat
• Bertanggung jawab atas email dan Whatsapp blast

1. melakukan perjalanan dinas, meeting dan tugas" admin
2. Cwo/Cwe Umur 38 kebawah mandarin (dengar, ngomong, baca lancar, rajin, Penampilan bagus)
3. Memiliki pengalaman sebagai penerjemah dalam rapat (diperlukan untuk mengikuti perjalanan dinas bersama pimpinan dan berpartisipasi dalam pertemuan dengan PLN dan pemerintah).
4. Bersedia membantu tugas-tugas administratif di kantor

Melakukan proses analisis dan verifikasi terhadap kelayakan/kualitas calon Customer dari proses screening pertama dan memberikan rekomendasi approval kepada Komite Kredit

1. Develop and deliver the strategy business development, marketing and communication, appropriate to need and responsive to opportunity.
2. Research into relationships that should be developed and manage effective partnerships with both existing and new key corporate partners.
3. Innovate and offer new ideas and approaches for company developing, building relationships with other prospective business partners and with other networks and members where appropriate.
4. Extensive use of project management approaches including setting project plans, budgets and schedules.

Jobdesc :

1. Control & Monitoring import regulation

2. Make custom document BC23/BC27/PIB

3. Manage and End import /Export process

4. Understand import license process BPOM/B3/LS

Jobdesc :

1. Control the implementation of project operations

2. Carry out project operational activities

3. Plan work schedules for foremen

4. Planning and calculating the need and placement of materials and manpower

5. Plan the use of equipment

6. Organizing project operational activities

7. Coordinate with Safety related to K3

8. Coordinate with materials

9. Coordinate with Owner / Consultant related to the implementation of workers

As the HR Coordinator at Jimbaran Puri, A Belmond Hotel, you will play an essential role in supporting the Human Resources department. An HR coordinator is expected to be a conceptual thinker with excellent organizational and time management skills.

In this role, you’ll be responsible for ensuring the smoothly carrying out of HR processes, including managing employee records, recruitment, onboarding, engagement and administrative tasks. The ability to multitask and adapt in a fast-paced environment is crucial. Your attention to detail, organizational skills, and commitment to fostering a positive work environment will significantly contribute to the success of our team and the exceptional experiences we deliver to our guests.

Primary responsible includes:

-          Act with heart in supporting the HR department in identifying human resource needs.

-          Assist in the recruitment process, including job postings, and organizing interviews sessions.

-          Facilitate the onboarding process for new hires, ensuring all necessary paperwork and training are completed.

-          Maintain accurate, up-to-date employee records, ensuring compliance with company policies and requirements.

-          Be remarkable in acting as a point of contact for employee inquiries and provide support on HR-related matters.

-          Consistently follow HR standard operating procedures (SOP)

-          Manage and maintain HR databases, ensuring data integrity, accuracy and confidentiality.

-          Provide data to support the preparation and processing of payroll and benefits administration.

-          Keep up to date with the latest HR trends and best practices.

What you bring:

-          Bachelor’s degree in Human Resources, Business Administration, or a related field.

-          1 years of experience in an HR role, preferably in a coordinator or administrative position within the hospitality industry.

-          Strong organizational skills and time management skills.

-          Accuracy in handling employee data, documentation and administrative tasks.

-          A proactive attitude towards personal and professional development.

-          Great communication and interpersonal skills with keen attention to detail.

-          Have a high level of curiosity and eagerness to learn in the HR field.

-          Ability to handle confidential information with discretion.

-          Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint).

-          Familiarity with Talenta HRIS system is a plus.

-          Indonesian citizen only

What we offer:

At Jimbaran Puri, we pride ourselves on fostering a culture built on kindness, active listening, and genuine connections with our colleagues and guests. We offer a comprehensive range of compensation and benefits including:

-          Competitive basic salary and benefits

-          Loyalty and recognition rewards programs

-          Employee assistance and wellness programs

-          Enhanced pension scheme

-          Comprehensive Medical insurance

-          Complimentary and preferred rate experiences at our iconic destinations

-          Friendly and Family environment

We strive to create an environment where our employees can thrive both personally and professionally. With a commitment to your ongoing development, you’ll have the opportunity to learn and grow. Join us and be part of creating unforgettable moments for our guests, communities, and each other.

This is your moment.

Apply today!

About Us

Jimbaran Puri, is located in the heart of a small fisherman’s enclave, offering a taste of unspoiled Bali, a slice of paradise barely touched by tourism and regarded as one of the island’s most serene hotels.

Jimbaran Puri means “Royal House in Jimbaran area”

To arrive at Jimbaran Puri is to enter another world. The perfect combination of tradition, culture and nature are the soul and charm of the resort which creates a serene authentic Balinese beach hideaway.

Jimbaran Puri is an ode to Bali’s tranquil atmosphere and authentic Balinese hospitality, offering a peaceful and spiritual setting where time seems to have stood still.

The Belmond & LVMH Family

Jimbaran Puri, A Belmond Hotel, Bali, Indonesia, is proud to be part of LVMH, and the Belmond global collection of iconic hotels, trains and river cruises, all creating exceptional experiences worldwide. When you join one of our properties, you join a global family of history-rich hotels and breathtaking destinations, where our employees are the heart of the Belmond experience.

Jobdesc:

• Reception Desk
• Maintain car reservation
• Maintain invoice (collect and submission), Maintain office supplies
• Maintain reimbursement for claim, Summary drivers and OB's attendance 
• Prepare Niguri Stock Office Supplies
• Prepare Purchase Orders 
• Prepare Parking Sticker Renewal 
• Prepare SPK Asset and Rental Issue Purchase Order to Vendor Prepare payment request
• Hotel Reservation 
• Document Filing

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

Warehouse Staff 

Jobdesc:

1. Make appointment , visit client 

2. Looking for new client 

3. Follow up and maintenance client 

4. Other tasked related this job 

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 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

• 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.

• 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