• 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.

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

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

• 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

•       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 

•       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

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.

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.

As Duty Manager, your key responsibilities include:

• Provide efficient, friendly and professional service to all guests.
• Delivering the best Guest Experience
• Attention to detail in order to ensure a luxurious environment for all guests
• Effective supervision of all guest arrivals and departures ensuring that room allocations and check in/check out processes follow set procedures and are customer focused.
• Ensure the safety and security of Hotel Guests and their property whilst staying at the Hotel
• Cover Duty Manager shifts as required, including weekends and public holidays, as well as the occasional night manager shift.
• Excellent leadership skills, confident to train new team members. effectively in department and hotel operations.
• Lead by example guiding the team through active use of Accor values and code of conduct.
• Deputies in the absence of the Front Office Manager.

o Memiliki dorongan kewirausahaan dan keinginan untuk sukses

o Lancar dan senang berbicara dengan orang lain, membangun hubungan baru, berinteraksi dengan pelanggan, dan rekan kerja

• Menyusun strategi penjualan dengan baik dan tepat.
• Melakukan riset pasar untuk mengetahui kebutuhan masyarakat.
• Melakukan analisis terhadap pesaing bisnis.
• Memenuhi target, baik dalam bentuk mingguan, bulanan, maupun tahunan.
• Mencari mitra kerja untuk meningkatkan penjualan produk.
• Merekap hasil penjualan secara rapi dan terorganisir.
• Mengawasi anggota divisi sales marketing agar pemasaran dan penjualan dapat berjalan dengan baik.

• Menawarkan produk terhadap Customer toko, baik Customer lama maupun baru
• Menguasai product knowledge khususnya tentang musik
• Melakukan canvasing baik didalam kota maupun luar kota
• Penempatan kota Tangerang

BERVIN Indonesia merupakan perusahaan yang bergerak dibidang Distribusi dan Manufaktur Aksesoris, Elektronik dan Perlengkapan Rumah Tangga.

Kami Sedang mencari MITRA SALES REGIONAL yang akan bertanggung jawab atas pengembangan dan pemasaran produk BERVIN di wilayah tertentu.

Tanggung Jawab :

1. Mengidentifikasi peluang penjualan baru dan mengembangkan strategi untuk mencapai target penjualan di wilayah yang ditugaskan.

2. Membangun dan memelihara hubungan yang kuat dengan pelanggan dan mitra bisnis di wilayah tersebut.

3. Melakukan presentasi produk kepada pelanggan potensial dan memberikan dukungan teknis jika diperlukan.

4. Memantau dan melaporkan kinerja penjualan secara berkala kepada manajemen.

5. Mengikuti perkembangan industri dan tren pasar yang relevan untuk memastikan strategi penjualan yang efektif.

6. Memberikan pelatihan dan dukungan kepada mitra penjualan lokal untuk meningkatkan kemampuan penjualan mereka.

7. Menjaga standar layanan pelanggan yang tinggi dan menangani keluhan atau masalah pelanggan dengan efisien.

Kualifikasi :

1. Pengalaman kerja minimal 2 tahun dalam penjualan, preferensi untuk pengalaman di bidang produk teknologi dan Elektronik.

2. Kemampuan komunikasi yang sangat baik dan keterampilan negosiasi yang kuat.

3. Berorientasi pada hasil dan mampu mencapai target penjualan.

4. Memiliki jaringan yang luas dan dapat membangun hubungan bisnis yang baik.

5. Kemampuan untuk bekerja secara mandiri dan dalam tim.

6. Kemampuan analisis yang baik dan dapat memahami kebutuhan pasar.

7. Mobilitas dan ketersediaan untuk bepergian sesuai kebutuhan.

Benefit :

1. Gaji Pokok

2. Bonus

3. Kendaraan Inventaris

Kami nantikan anda agar dapat segera bergabung bersama kami.

"Make A Milion SMile"

Melakukan penjualan asuransi syariah baik asuransi jiwa kesehatan dan pendidikan

TUGAS & TANGGUNG JAWAB:

• Koordinasi dengan vendor dan konsultan perihal design MEP dari Owner
• Memberikan rekomendasi design MEP
• Mereview design MEP seluruh proyek yang ada
• Koordinasi dengan vendor dan konsultan perihal design MEP
• Memastikan implementasi MEP sesuai dgn design yg sudah di setujui
• Memastikan implementasi MEP sesuai standart keamanan yg sudah ditetapkan
• Bertanggung jawab dengan hal yang berkaitan dengan MEP

• Bertanggung jawab dalam mengelola peluang penjualan dan memastikan kualitas data dari peluang penjualan yang ada
• Bertanggung jawab dalam mengelola proses sales forecast secara menyeluruh, termasuk diantaranya melacak kemajuan, meninjau ulang penerapan, mengidentifikasi penyimpangan dan risisko, serta menganalisis dan mengimplementasikan pengembangan pada proses sales forecast yang berjalan
• Bertanggung jawab mengelola proyek penjualan dan menjalin hubungan dengan customer
• Bertanggung jawab merumuskan dan memantau kebijakan pengelolaan customer
• Bertanggung jawab atas kontrol internal dan manajemen ketaatan sebagai proses PC

• Melakukan kanvasing produk OT
• Memastikan pencapaian target penjualan
• Melakukan pendistribusian produk baru launching di OT

• Menawarkan produk ke toko-toko
• Mencari toko/langganan baru untuk dijadikan langganan tetap
• Membangun hubungan dengan pelanggan dan memahami kebutuhan mereka
• Mencapai target penjualan yang sudah di tentukan
• Melakukan penagihan ke toko yang sudah jatuh tempo

• 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

• Be fully conversant with the brand, its standards and its DNA (visual and written communication, product, service, distribution e.g. brand Packages)
• Manage brand compliance for the hotel to grow the equity of the hotel and outlet brands and the brand equity across all channels
• Manage all marketing/promotional/sales collateral development/production both on and off line
• Manage a fully integrated communications calendar for the Hotel around events, food and beverage, public holidays, need periods
• Liaise with the regional Communications team to maximize communications exposure
• Ensure all visual and written communication (internal/external, offline/online) is fully aligned with the hotels positioning and brand
• To identify opportunities to further expose the hotel and maximize revenue opportunities through sponsoring local sport/cultural/art events that are aligned with the hotel positioning and are sound in delivering a strong ROI
• Drive the marketing and communication (internal and external) of the Hotels CSR commitments
• Ensure that Accor Loyalty Program is robustly promoted in the hotel and champion a loyalty culture
• Ensure the hotel Accor Loyalty recognition program is followed and according to the brand promise
• To identify complimentary Partnership opportunities to grow the hotel equity (always ensuring our own Loyalty and Subscription programs are protected)
• In conjunction with the Director of Revenue manage country, regional and global partnership opportunities with airlines and financial institutions.
• Effectively manage the hotel’s content and images through conducting regular website audits
• Manage the hotels’ website – traffic and revenue generation, promotional content display
• Manage the hotel email database and e communication activity
• Manage online advertising for the hotel (display banners, SEM/PPC etc)
• Manage the online promotion of  buy-outs and food and beverage activity at the hotel
• Set-up, manage social media accounts and sharing sites as relevant to the hotels markets (Facebook, Twitter, You Tube, Instagram etc) and develop social networks
• Monitor various media for positive and negative comments and discussions about the Hotel (Trip-advisor, Blogs, Forums). Take part in conversations and answer comments as a mediator
• Report to appropriate parties negative comments and discussions
• Identify threats and opportunities in user generated content surrounding our Hotel
• Recommend new alternatives or ideas to develop the Hotel’s online marketing strategies
• Ensure that all tools and procedures are in place to engage guests to book via brand.com( Accor Guest Satisfaction Survey)
• Regularly monitor the hotels Guest Book Dash Board and communicate with all the team.
• Be fully aware and up-to-date  with the brands audit criteria
• Ensure a “Parity-Rate” distribution through all channel
• Monitor and generate production report for online distribution channel

Membuat perencanaan , kelola dan evaluasi kinerja pemasaran yg dilakukan atas pencapaian penjualan yg diperoleh, problem solving terhadap kendala yg dihadapi dalam upaya pencapaian sales dari sisi pemasaran serta melaporkan implementasi atas startegi pemasaran yg telah ditentukan dalam rangka mencapai target perusahaan.

You are required to possess excellent analytical skills, full knowledge of accounting systems, statistics and reporting. This role supervises the essential financial activities of the hotel, focusing on profitability and producing accurate financial reporting for strategic decision-making and budgeting purposes. We believe a Finance Manager should have strong business acumen, solid numeracy skills, and an investigative nature to ensure the hotel’s financial success.