• Macam-macam model tender dan penentuan jenis tender yang sesuai dengan proyek
• Memastikan, Memeriksa dan Memproses Final Account (FA) yang diterima dengan lengkap & benar
• Memastikan, Memeriksa dan Memproses Tagihan Pekerjaan Tambah Kurang (VO)
• Memastikan, Memeriksa dan Memproses Tagihan Progres Pekerjaan yang diterima dengan lengkap & benar sampai dengan Berita Acara Pembayaran (BAP) diterima
• Memeriksa, Mengkoreksi dan Memastikan Dokumen Kontrak sesuai dengan hasil negosiasi

• Memiliki kemampuan Kemampuan komunikasi, negosiasi, dan presentasi serta pengetahuan tentang shopping center management
• Membantu melaksanakan persiapan event dan mendokumentasikan
• Mengawasi loading dan unloading event, memasang perlengkapan dekorasi
• Memastikan media promosi yang diperlukan dalam rangka mendukung event yang ada
• Menjalin kerjasama dengan pihak ketiga, seperti: EO, exhibitor

• Memahami gambar, dokumen, dan material arsitektur proyek
• Melakukan F21 evaluasi hasil pekerjaan kontraktor di lapangan dari segi desain (arsitektur, interior, landscape, grafis, lighting, lalu lintas)

Melaksanakan seluruh program kegiatan pekerjaan pemeliharaan dan perawatan unit mesin-mesin utama serta mesin pendukung pengolahan CPO dan PK yang telah diterapkan serta melakukan pengawasan atau mengendalikan waktu dan biaya seluruh aspek pelaksanaan perawatan dan perbaikan unit mesin pengolahan dengan tetap memperhatikan aspek teknis (keandalan dan life time). Serta mengawasi pengoperasian seluruh mesin pengolahan dengan tetap memperhatikan perlakuan yang baik dan benar agar diperoleh efisiensi mesin yang optimal sesuai dengan standar perlakukan yang telah ditentukan

Reporting to the Head Chef, responsibilities and essential job functions include but are not limited to the following: 

• Ensure the consistency in the preparation of all food items for a la carte according to hotel recipes and standards
• Ensure all kitchen Colleagues are aware of standards and expectations
• Adhere to payroll costs and productivity within budgeted guidelines
• Provide extensive hands on training for all new and transferred colleagues
• Ensure the Cleanliness and maintenance of all work areas, utensils & equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and Sanitation policies when handling food and beverage
• Liaise daily with Head Chef and Restaurant Manager to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Works closely with other team members and Cooks in menu creation and overall guest experience improvement efforts
• Maintain a safe work environment and is responsible to complete the Weekly Preventative Maintenance Checklist
• Train and develop kitchen employees and ensuring that ongoing training opportunities are communicated to the other Culinary Team Members and leadership and addressed with the colleague
• Assume supervisory responsibilities during the absence of the Head Chef
• Other duties as assigned

• 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

Perhitungan PPH 21, 23, 4 ayat 2, PPN

Melakukan pelaporan SPT badan, Masa, dan tahunan dll

1. Created Civil & Infra design conceptual report

2. Create road & bridge design planning drawings

3. Review & check shop drawings & as built drawings for buildings, Civil & Infra

4. Review & check the Consultant's working drawings (DED).

5. Plan a Grading Plan

6. Create an industrial water network design

7. Create a waste water network design

8. Calculate & Create RAB/Budget for Infrastructure & land grading work

9. Survey of the location to be designed

10. Create a report on location survey results

1. Menyusun dan mengontrol perencanaan cash managementsesuai dengan aktivitas perusahaan dalam rangka memastikan alur kas yang tepat dan menjaga akurasi data pengeluaran

2. Mengelola, mengontrol dan mengevaluasi proses pembuatan payment voucher termasuk di dalamnya bank, petty cash, dan advance untuk menunjang operasional perusahaan

3. Mengelola dan mengontrol proses pembuatan forecast payment report setiap minggu serta advance payment report setiap bulan

4. Mengelola dan mengontrol proses pembuatan cash bank balance report dan cash reconcilitation report baik secara harian maupun bulanan

5. Mengawasi dan melakukan evaluasi terhadap data-data pendukung transaksi pengeluaran kas / bank dari departemen terkait dalam rangka memastikan akurasi dan keabsahan data dan fakta yang terdapat pada transaksi keuangan

6. Mengontrol dan mengawasi kegiatan AR mulai dari pencetakan invoice, penerimaan dana, voucher dan pengembalian/pembayaran (deposit/kelebihan pembayaran)

1. Memeriksa pemasukan dan pengeluaran terkait dengan Tol, BBM, parkir & reimburse 2. Melakukan pencatatan asset perusahaan dan tracking asset

3. Memeriksa dan mengawasi Office boy/girl di Subang

4. Memonitoring seluruh kegiatan GA di Subang

• Assists Housekeeping Manager in daily operation, and supervise Room Attendant/Public Area/Linen Attendant.
• Manages schedule and carry out periodical cleaning programs.
• Monitors and check team's work results to ensure no linen or equipments are abused or out of stock.
• Manages guest’s complaints and needs promptly.
• Refers any defects/damage to furniture, fitting, and equipment to Engineering Department promptly.

1. Offering the industrial plot

2. Maintain relationships and expand the network with Business Associations

3. Handling customers starting from the introduction, offer, and negotiation stage, up until a deal occurs

Dapat memimpin sebagai seorang leader dalam 1 line sewing

Mencapai target yang telah ditetapkan

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.

Mensupervisi team quality control

Memeriksa, meverifikasi dan memutuskan pengeluaran produk.

Melakukan survei penyebab komplain customer dan mengusulkan saran perbaikan tahap awal

Memastikan sesuai dengan peraturan buku panduan pemeriksaan dan verifikasi melakukan pemeriksaan dan verifikasi produk dengan seksama

Memastikan pengeluaran barang setiap jenis produk sudah dilengkapi dengan produk cadangan.

Memeriksa format penulisan label produk sudah baku, lengkap, menjamin isi label produk dalam kotak pengemasan dengan produk nyatanya sesuai dan persyaratan perlindungan lingkungan dari customer.

Pencatatan pemeriksaan dan verifikasi yang relevan dengan akurat, menjamin keakuratan dari hasil pemeriksaan dan verifikasi, dan menyimpan serta mengelola secara keseluruhan.

• Mengawasi kinerja harian tim keuangan, termasuk akuntan dan staff pembukuan
• Memberikan bimbingan, pelatihan dan pengembangan kepada anggota tim
• Memastikan bahwa tugas-tugas diselesaikan tepat waktu dan sesuai standar perusahaan
• Memastikan keakuratan dan kelengkapan laporan keuangan
• Membantu dalam penyusunan dan pengelolaan anggaran tahunan

• Mencapai target penjualan dengan berhasil mengelola tim penjualan
• Merancang dan menerapkan rencana bisnis strategis agar dapat memperluas pelanggan
• Membangun hubungan dengan pelanggan dan memahami kebutuhan mereka
• Menyajikan laporan penjualan, pendapatan dan pengeluaran serta prakiraan realistis kepada tim manajemen
• Mengindentifikasi pasar dan pergeseran pasar yang sedang berkembang sambil menyadari produk dan status persaingan baru

• Merencanakan Sistem Produksi
• Menyelesaikan persoalan dan permasalahan yang timbul pada Sistem Produksi
• Mengevaluasi Ssitem Produksi

• Merencanakan, mengkoordinasikan dan memastikan pengembangan terhadap proses dan produk berjalan secara optimal.
• Bertanggung jawab atas spesifikasi bahan baku dan bahan kemas, catatan formula produk, laporan hasil pengembangan dan pengujian produk serta dokumen lain yang terkait dengan produk.

• Memastikan Pencapaian Target Penjualan
• Menjalankan Oprasional Cabang Sesuai Standard
• Memastikan Program Kerja Penjualan Berjalan Baik
• Membina SDM di Kantor Cabang
• Menjalin Komunikasi dan Hubungan Kerja dengan Mitra Kerja/ Toko
• Melaksanakan Tugas Tambahan yang di Berikan Atasan

Epice-Restaurant Assistant Manager is an entry level management position and will be responsible in assisting with the day-to-day management of the restaurant.

The Assistant Restaurant Manager is integral part of the hotel’s overall Food and Beverage team. Responsibilities to supporting and managing Epice while working closely with the FB leaders as well as the Director of Food and Beverage.

Deskripsi Pekerjaan :

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

• Diutamakan Pendidikan minimal D3 Teknik Kimia/Teknik Perminyakan.
• Memiliki pengalaman kerja minimal 4 tahun di bidang yang sama.
• Memiliki pengetahuan yang kuat tentang teknologi pengolahan minyak kelapa sawit, termasuk proses refining, deodorizing, dan bleaching.
• Mampu mengelola dan mengawasi seluruh proses pengolahan minyak kelapa sawit secara efektif dan efisien.
• Mampu menerapkan dan memastikan penerapan standar keselamatan kerja serta menjaga kualitas dan produksi pada tingkat yang optimal.

• Diutamakan pendidikan minimal D3.
• Memiliki pengalaman kerja minimal 4 tahun di bidang yang sama.
• Memiliki pengalaman dalam mengoperasikan instalasi biogas jenis tangki (anaerobic digester tank).
• Memahami proses pengelolaan air limbah di pabrik kelapa sawit.

Requirements :

• ~Minimal D3 (semua jurusan) diutamakan pengalaman bekerja di bidang Housekeeping.
• ~Pengalaman kerja minimal 3 tahun di Shopping Mall atau Property Management dan diutamakan di posisi yang sama.
• ~Mampu mengoperasikan komputer dan sistem Microsoft Office.
• ~Mengetahui standar pelayanan Housekeeping dan Pest Control.

Responsibilities :

• ~Menyusun rencana kerja, perawatan, dan pengawasan area seluruh pekerjaan dan peralatan Departemen Housekeeping yang berkaitan dengan: Cleaning Services, Pest Control, Sanitation & Hygiene
• ~Memeriksa secara berkala jadwal program kerja dan rekapitulasi laporan vendor Housekeeping yang telah dibuat mencakup: Rencana Kerja Harian, Rencana Kerja Mingguan, Rencana Kerja Dua Mingguan, Rencana Kerja Bulanan Dan Rencana Kerja Tahunan.
• ~Melakukan inspeksi harian dan memastikan bahwa setiap tugas yang diberikan kepada vendor dapat berjalan dengan baik, tepat dan sesuai dengan harapan.
• ~Memberikan arahan metode atau tata cara pelaksanaan tugas yang dijalankan kepada vendor untuk mencapai hasil maksimal dan standar yang diharapkan.