• Pendidikan minimal S1 Komunikasi/Marketing/Jurusan relevan
• Memiliki kemampuan analisa data, strategi kreatif, komunikasi, dan presentasi yang baik
• Memiliki jiwa leadership, open minded, good listening, strong adaptability, dan fast learner
• Memiliki pengalaman sebagai Brand Manager atau Assistant Brand Manager di Industri FMCG/Kosmetik/Fashion
• Familiar dengan trend media digital
• Penempatan di Head Office, Jakarta Timur

Production Management

• Responsible for Production results.  Drive execution of site improvement plans, help set production improvement goals, ensure priorities and accountabilities are clear, provide resources and remove obstacles to ensure success.
• Analyze and draw information for long-term strategic change and improvement for multiple teams/shifts.
• Lead significant projects & improvement initiatives, scheduling and planning, budgeting and control on assigned production lines.  
• Design and implement production improvement strategies for safety, cost, quality, training, inventory and services.
• Oversee the practice of all health and safety procedures, ensuring that safety is employees’ top priority and lead a safe operation of the business unit and comply with legal, legislative and corporate safety requirements.
• Ensure that manufacturing team members meet site goals and objectives in the establishment of sites’ annual production plans
• Plans, directs and coordinates the ordering and distribution of products, parts, and accessories. Ensures adequate and timely distribution of these elements to attain maximum sales potential consistent with good inventory control.
• Ensure tracking and use of key performance indicators to promote improved operational and business results.

Employee Development & Management

• Train and provide development opportunities for staff and ensure annual goals are complete and communicated (Global Performance Management System is updated & provides regular feedback). Act as a team role model and change-agent.
• Model and promote the Corporation’s Code of Business Ethics and Values.
• Perform general management duties, exercising usual authority concerning staff, performance appraisals, promotions and terminations. Responsible for estimating personnel needs, assigning work, meeting completion, interpreting and ensuring consistent application of company policies.
• Positively lead and influence team members to partner together to achieve individual and business goals.

Maintenance Focus

• Ensures maximum efficient production of facilities and equipment, as well as the care of all grounds and support equipment, through the direction of a technical support staff made up of supervisors, technicians, custodians, and the purchase of necessary outside technical and non-technical support services. 
• Plans, coordinates, and supervises machine and/or building maintenance schedules and activities.
• Coordinates all ordering of parts and services that will maintain or improve the machine/facility cost effectively.

• Oversee daily warehouse operations, including receiving, warehousing and distribution.
• Ensure all logistics activities comply with regulatory and internal procedural requirements.
• Set up and maintain an efficient warehouse layout for optimal space utilization.
• Stock level monitoring, cycle count, and assist HOD in controlling B Goods and consignment products.
• Assist in developing and implementing logistics strategies to enhance operational efficiency.
• Prepare and present reports on logistics KPI and quality targets to upper management.

• Manage , Drive and Control Planning activities - Demand Planning & PPC 
• Drive for effective logistics cost through any related logistic activity.
• Do improvement for all Planning & Logistics processes.
• Lead & support New product introduction projects which related to Supply Chain
• Lead & support project management, materials management, and logistics management.
• Maintain high service performance for product delivery.
• Responsible for setting the correct parameters for stock levels, related processes and control mechanisms for materials.
• Responsible for global freight forwarding and to provide optimum service at lowest cost.
• Review effectiveness of operating procedures, .
• Ensure compliance with government regulations.   
• Develops and accountable for department/sub function plans and performance and resources management..
• Identifies applications of functional knowledge and existing methodologies to resolve problems to meet long-range goals and objectives.
• Proactively communicate supply chain issues and provide alternatives.
• Partner with commercials to achieve sales goals.
• Train and provide development opportunities for staff.  Monitor and evaluate team members, and adjust training where needed.
• Attract, retain and develop high potential talent.
• Act as a team role model and change-agent.
• Positively lead and influence team members to partner together to achieve individual and business goals.
• Coordinate team efforts, create and manage a regional strategy and team operating plan.
• Local procurement management through sourcing, negotiation, and purchase
• Control inventory turn over & over aging materials.
• Strategic planning for RM & FG inbound & outbound.

• Handle all incoming leads for weddings or social events.
• Develop lead sources through prospecting, referrals, trace files, and cold calls.
• Exceed personal sales goals on a monthly, quarterly, and annual basis through account development and maintenance.
• Conduct site inspections, food tasting, and coordination meetings with prospective and existing clients.
• Develop and implement new sales strategies, tactics, and action plans for the account base.
• Quote and negotiate prices within established parameters with potential and existing clients. Prepare contracts for clients.
• Manage events from start to finish, processing all relevant information pertaining to bookings
• Maintain and update current account information records.

• Ensure rooming lists are received 30 days prior to arrival with updated billing instructions.
• Ensure that deposits and cancellation fees, where applicable, are forwarded to the Accounting department.
• Distribute event information to the appropriate departments via memos, emails, banquet event orders, directives, and rooming lists in a professional and timely manner.
• Conduct daily meetings to review event contracts and ensure last-minute changes are communicated accordingly.
• Conduct coordination meetings to ensure key departments are fully aware of relevant details.
• Maintain visibility throughout events and act as the on-site client liaison.
• Follow up post-event to address any issues and solicit return business.
• Establish good business and social relationships within the industry and participate in PR activities to increase sales leads for the hotel.
• Prepare weekly, monthly, quarterly, and annual reports as required.

• SMA/SMK
• Mempunyai integritas yang baik dan jujur
• Kuat secara stamina dan fisik
• Terbiasa dalam mengangkat barang (Bongkar Muat)
• Memahami perhitungan barang dengan cermat dan teliti
• Untuk pemenuhan Project selama 2 Bulan
• Penempatan - Cilegon

• Membuat jadwal pembangunan untuk memastikan proyek pembangunan selesai menurut batasan biaya dan waktu yang telah ditetapkan
• Memastikan kesesuaian kegiatan pembangunan proyek dengan seluruh ketentuan perijinan yang berlaku
• Melakukan kunjungan ke lapangan untuk memeriksa kesesuaian hasil pembangunan untuk mememastikan bahwa sesuai prosedur
• Memberikan masukan / usulan kepada Konsultan / kontraktor untuk mendapatkan hasil yang optimal dari segi sipil / struktur
• Membuat evaluasi atas Surat Penawaran Harga dari Kontraktor/ Supplier (SPH), Mendapatkan evaluasi SPH dari Konsultan, Membuat laporan SPH, Membuat Surat Perjanjian Kerja (SPK) guna mendapatkan persetujuan dari pihak yang berwenang mengesahkan dokumen sesuai dengan Responsibility Authority and Delegation (RAD)
• Memastikan dan Mengkoordinasikan proses mendapatkan penawaran Kontraktor/ Supplier (tender) mulai dari penyiapan dokumen, penyerahan, penjelasan 

• Menguasai bidang QS, administration skill, filing, Management high rise building, material knowledge, drawing understanding
• Memimpin dan mengelola sumber daya Quantity Surveying dalam menyiapkan proses tender sampai penunjukan kontraktor,
• memeriksa perhitungan nilai tagihan, perhitungan nilai VO dan proses administrasi pembayaran tagihan kepada kontraktor dan konsultan dengan merujuk kepada dokumen kontrak (sifat, nilai, batasan kontrak, dan BQ) dan SOP terkait agar supaya pengerjaan proyek sesuai atau tidak melampaui target anggaran yang telah ditetapkan

NIQ/GFK’s CMI Sales team is focused on growing revenue, finding new business opportunities and market penetration.

Sales is NIQ GFK’s growth engine which is instrumental for the company’s success.

So where do you fit here?

You will drive the overall new business sales & renewals for CMI business for the accounts in your scope; you will secure a sustainable sales pipeline developing new revenue opportunities while maintaining close customer relationships for existing accounts.

Responsibilities

• Drive sales, renewals and overall growth of business, securing sustainable and long-term pipeline, revenue opportunities, while keeping an accurate forecasting and maintain customer relationships (both senior and mid-level)
• Develop a strategic understanding of customer's industry/ business/ markets/ clusters.
• Partner with Customer Success (Research consultancy and delivery team) and other relevant functions (e.g. Retail Measurement, Retailer + Tech & Durables Account Leaders) to define strategic Account Plans and JBPs and remove roadblocks for smooth sales operations.
• Drive strategic action plan to tackle Voice of the Customer feedback.
• Work together with our sales teams, enhancing your skills and improving your experiences together as a team.
• Seek strategic expansion of customer network and strategic alliances to unlock new budget holders.
• Ensure proactive alignment of NIQ GFK’s CMI value proposition to customers' needs and trends.

You are a high-performing deal maker with a growth mindset of revenue targets. You know how to build and promote strong long-lasting client relationships. You’re energized by accelerating sales, uncovering opportunities, and exceeding individual targets while bringing the best out of your colleagues through collaborative learning and joint pitches when needed. A deep understanding of the market landscape, our CMI products, and our processes is at the forefront of your mind. You know that collaboration amongst teams and active listening of clients is critical to meet goals and grow. You strengthen our relationship with customers and unlock opportunities for growth. Selling, understanding our customers and their contexts, effective negotiation and growth mindset drive your work.

Sales Manager adalah sebagai pemimpin dalam departemen penjualan yang bertugas untuk mengawasi dan mengatur tim untuk dapat mencapai target, selain itu memberikan bimbingan kepada tim penjualan dalam hal mengoptimalkan kegiatan penjualan yang berorientasi pada hasil.

ABOUT YOUR ROLE:

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

KEY RESPONSIBILITIES:

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

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

3. Coach and support new sales executive;

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

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

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

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

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

9. Manage  relationship with agents, buying offices and factories

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

We are seeking a proactive and experienced Sales and Marketing Indonesian Product Manager to lead our sales and marketing efforts for our Hajj and Umrah Ready-to-Eat (RTE) meals. This role requires a strategic marketer with a deep understanding of the Indonesian market and the specific needs of pilgrims. The ideal candidate will excel in direct sales, digital marketing, social media, e-commerce, SEO, and advertising to drive growth and brand recognition.

Placement : Makkah, Saudi Arabia

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

• Provide technical advice on architecture & interior design for new and potential projects.​
• Provide product & technical guidelines, specifications, and requirements to property owners and consultants.​
• - Plan, organize and direct project activities, including reviewing, evaluating, and assessing new & potential projects, ensuring compliance to the relevant standards, and highlighting any non-compliance.​
• Review designs submitted by consultants to ensure compliance with brand standards, integrate with other departments, liaise with corporate according to the project progress.​
• Assist in reviewing and arranging milestones validation and approval with other departments for Concept Brief, Block Plan, DAP (AR&ID), Mock-up Room and pre-operational reviews.​
• Review of Architectural, ID drawings and coordinated drawings with mechanical & electrical services. ​
• Ensure goals and objectives of the project are accomplished within the prescribed time frame and budget, and other performance targets. ​
• Work with consultants, furniture dealers, product representatives, and fabricators to meet project objectives

1. Complete the handling of cases that occur based on claims from external parties or internal conflicts.

2. Resolving cases at the police, prosecutor's office and court levels, both criminal and civil cases.

3. Present as a representative of the company in invitations or summons for both litigation and non-litigation related to the handling of cases that occur

4. Carry out asset monitoring activities and coordinate and provide support with relevant departments to anticipate potential or handle legal problems that occur within the company.

5. Analyze and provide legal opinions on cases/problems that occur in the Company

6. Carrying out administrative duties in the Litigation Department.

• Leading engineering department staffs and directs them to achieve department & company objective
• Managing accounting/budgeting and providing various reports as necessary
• Manages technicians in term of: determining workload and delegating assignments, training, monitoring and evaluating performance, and initiating corrective or disciplinary actions
• Becoming the person in charge for audit for safety
• Coordinate or acts as a liaison between vendors/contractors or work unit and local statutory governmental organization
• Interprets and implements policies and procedures; evaluates staff and makes hiring and termination recommendations
• Assumes other duties or responsibilities as assigned by the Residence Manager

• Creating revenue & distribution strategy by region and responsible for department metric indicators​
• Managing the Corporate Cluster & Revenue coordinators​
• Responsible for hotel management revenue in Jakarta area​
• Selecting potential accounts (online & offline) to be maintained & developed alongside Sales team​
• Assessing cost, market & competition research, supply & demand to identify selling prices in Jakarta region​
• Directing and giving advice to the team’s coordinator related to compset regarding necessary action that hotel might need, ​
• Ensuring and validating the data on IVI compared to the data in PMS

• Perform end-to-end process for all HR aspects: Recruitment, Compensation & Benefit, Learning & Development, Industrial Relations
• Perform shortlisting qualified candidates, conduct job interview and onboard new employees.
• Provide Headcount reports, attrition reports and other talent management reports.
• Administer compensation and benefits for all employees in a timely and accurate manner.
• Ensure that all works processes, compensation and benefits administration are in compliance with local statutory requirements.
• Review and discuss with insurance companies on facts findings and policies. Ensure and manage all insurance claims.
• Perform yearly manpower planning and budget.
• Handle HRIS and manage to update employee database.
• Provide training and source for staff development courses.
• Perform any other duties as and when delegated.

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

'- Communicate effectively both verbally and in writing to provide clear direction to team members, observing performance and encouraging improvement.  

-Interview, select, train, supervise, evaluate, counsel, and administer disciplinary procedures for Front Office team members.  

- Monitor lobby traffic and assign team members as required. 

- Review VIP reservations and ensure the proper handling of VIPs and groups, administering amenity orders, and managing incoming guests.  

- Update the system by inputting inventory and non-inventory groups, monitoring special reservation handling requests and oversee rate changes for in-house guests. 

1. Selling Food & Beverage ingredients to HORECA & B2B
2. Create and maintain good relationships with the existing customers through regular contacts and/or meetings
3. Deliver weekly and monthly progress sales achievement versus monthly sales target
4. Achieve monthly sales target by creating new projects while maintaining existing business
5. In-depth knowledge of managing a high-performance sales team.
6. Applicable experience in sales performance metrics
7. Customer-oriented with strong negotiation skills
8. Achievement Oriented

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.

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.

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.