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.

• Setting and achieving sales goals.
• Looking for a new leads from existing and new potential customer according to the Product portfolio
• Plan detailed and provide comprehensive technical presentation to the customer
• Generating high-quality sales leads, following up after initial contact, securing and renewing orders, completing sales and arranging deliveries.
• Researching, developing and modifying products to meet customer’s technical requirements and needs.
• Help customer who have problem with installed product and recommending improved machinery.
• Soliciting and logging client feedback and evaluating the data to create new sales and marketing strategies to target customer.
• Identifying areas for improvement and communicating the issued for possible solution.

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.

*Job Descriptions*

1.Survei pasar dan mencari potensial untuk tempat Booking

2.Menawarkan Produk secara langsung kepada konsumen (Demonstrasi Produk / Demo penjualan )

3.Melakukan Penjualan dengan target yang telah ditentukan

4.Membantu membangun jaringan penjualan yang kuat untuk mencapai target perusahaan

*Job Requirements*

Pendidikan minimal SMU/ SMA/SMK Sederajat

Lebih diutamakan memiliki pengalaman di bidang yang sama

Mampu bekerja di bawah tekanan, berorientasi pada target

Memiliki kemampuan komunikasi yang baik dan kemampuan pemasaran

Memiliki SIM C Dan kendaraan motor R2

Ulet , Niat , dan Percaya Diri.

BENEFIT

• Incentif Bulanan
• Bonus Tahunan
• Klaim Kesehatan
• Mess (tempat tinggal )

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

We are seeking a proactive and experienced Sales and Marketing Indonesian Offline Product Specialist to execute our sales and marketing plan for our Hajj and Umrah Ready-to-Eat (RTE) meals. This role requires a strategic offline marketer with a deep understanding of the Indonesian market and the specific needs of pilgrims. The ideal candidate will excel in offline marketing, sales planning and execution, maintain and approach client and offline advertising to drive growth and brand recognition.

Placement : Makkah, Saudi Arabia

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

Placement : Makkah, Saudi Arabia

Mencari dan mengakuisisi klien baru

Mempertahankan dan mengembangkan hubungan dengan klien yang sudah ada

Mencapai target penjualan yang ditetapkan oleh perusahaan

Menyusun dan mempresentasikan proposal layanan kepada calon klien

Bernegosiasi kontrak dan harga dengan pelanggan

Menangani keluhan pelanggan dan mencari solusi yang memuaskan

Melakukan riset pasar dan menganalisis tren industri logistik

Menyiapkan laporan penjualan dan aktivitas secara berkala

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.

• 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

• 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

• 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

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

Jobdesc :

1. Making Inquiry, Quotation, Purchase order ＆ order confirmation

2. Making weekly sales reports from the system

3. Making Schedule delivery, form delivery sheet, follow process delivery

4. Prepare documents for Invoice (Manual and Portal website Customer)

5. Check Invoice from vendor for send to customer

6. Control stock at warehouse and control stock forecast

7. Other related tasks as assigned

• Menawarkan produk-produk Perusahaan kepada Existing maupun New Costumer.
• Mendapatkan order dari Channel Distribution, melakukan initial data, melakukan verifikasi dan melengkapi dokumen costumer dan aplikasi kredit.
• Memonitor progress aplikasi dan menginformasikan keputusan kredit kepada dealer dan costumer.
• Menginformasikan tanggal jatuh tempo, lokasi pembayaran dan hal-hal lain yang perlu diketahui konsumen.

• Melakukan penjualan produk bahan baku makanan dan bakery kepada customer segmen HORECA & B2B
• Dapat melakukan presentasi produk dengan baik
• Dapat membuka jaringan penjualan baru di Area yang ditetapkan
• Menjaga hubungan baik terhadap customer
• Dapat mencapai target yang diberikan perusahaan

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

•       Manage & oversee services and products offered in an outlet's operations

•       Oversees stock level for products and supplies

•       Handling customers enquiries and complaints

•       Daily ordering & maintain estimate consumtion , forecast requirement & maintain inventory

•       Organized & supervise shift

•       training & evaluate staff

•       control cost & minimize staff

•       implement , innovative strategies to improve productivity and sales

•       Responsible for day-to-day operations, such as : running restaurant services, supervised outlet team, and doing administration things (DSR, Inventory report, attendance report etc)

•       Oversee the execution of the work schedule and procedure as set by the Restaurant Manager

•       Completing overtime sheets for the department

•       Assist in training

•       Performing and managing other duties as assigned 

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.