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.

• Researching and creating weekly two-wheeler market news (OEM, regulation, mobility trends and start up, and potential customers).
• Assisting with research and cultivate information related to two-wheeler.
• Supporting in administrative duties related with two-wheeler division
• Supporting marketing activities
• Supporting market research based on data

Marketing :

• Support management of database for ATM location
• Support customer service activities for company's clients and customers
• Support preparation of survey activities to find potential ATM locations
• Support admin related tasks such as making approval memo and invoice
• Support other divisions tasks if neccessary

Planning :

• Generate company's business strategy and budget
• Review the progress of the business plan
• Optimizing company's organization structure
• Facilitate company's corporate meetings
• Reporting to shareholders
• Analysis financial/operational data to find issues to be improved
• Control company's funding, including funding from other parties
• Coordinating with related division for arranging corporate events (board meeting, sharehokders, etc)
• Finding business partners for company's business development
• Develop company's marketing strategy
• Develop product/service for customers

• Mengenalkan product knowledge kepada customer
• Menilai kondisi pasar dan peluang penjualan.
• Membangun dan menjaga hubungan baik dengan customer.
• Mencapai target bisnis.

• Sales activity (include preparing quotation, receive PO, handling delivery, maintain customers)
• Negotiate with customers and related department.
• Analyze customer complain (problem solving).
• Analyze forecast for arrange stock and check for order quantity.
• Calculate & control stock order against delivery and forecast.
• Conduct internal & external meeting
• Preparing report (stock, sales, meeting)
• Ensure profitable after-sales business to dealers by checking cost of purchasing regularly.

Melakukan penjualan asuransi syariah baik asuransi jiwa kesehatan dan pendidikan

• 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

• 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

1. Bertugas melakukan rekrutmen Bussines Agent (BA) / Mediator yang calon konsumen yang membutuhkan pembiayaan dengan jaminan BPKB Mobil/Motor.
2. Menjaga hubungan kerja yang baik dengan BA guna mendapatkan prospek konsumen yang valid dan berkualitas agar mendukung pencapaian target yang ditetapkan.

As a Sales & Marketing Administrator at Jimbaran Puri, A Belmond Hotel, you will support the sales and marketing team with administrative tasks and coordination and specific functions related to sales and marketing activities. You should embody a high commitment to service, be a strong team player, impeccable verbal and organizational skills, attention to detail, high concentration skills and the willingness to work in a dynamic environment. If you’re ready to enhance your skills and be part of the future of luxury, this is your moment.  

Primary responsible includes:

-          Passion in understanding and embody company values

-          Perform various administrative duties and assisting executive office

-          Time management and organizational

-          Report compilation and organization

-          Ad Hoc project coordination

-          Act with heart in providing warm, personalized service to guests and our talents

-          Make the Moment for our guest journey and talent journey

-          Be remarkable as in passionate in relationship with guests and our talents

What you bring:

-          Relevant qualification or experience in a similar role at a 5* luxury hotel preferred

-          Proficient in Ms. Office, computer and graphic design literacy

-          Strong time management and organizational skills

-          Excellent communication and interpersonal skills

-          Consistency and strong attention in details and organizational skills

-          Possesses customer service skills

-          Having professional appearance and etiquette

-          Willingness to learn, develop and grow

-          Indonesian citizen only

Benefits

What we offer:

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

-          Competitive basic salary and benefits

-          Loyalty and recognition rewards programs

-          Employee assistance and wellness programs

-          Enhanced pension scheme

-          Comprehensive Medical insurance

-          Complimentary and preferred rate experiences at our iconic destinations

-          Friendly and Family environment

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

This is your moment.

Apply today!

About Us

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

Jimbaran Puri means “Royal House in Jimbaran area”

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

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

The Belmond & LVMH Family

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

• Implement a holistic user journey in the country towards end users and retail partners based on regional cross BU strategy, Marketing concepts and specific “P” guidelines in close cooperation with all local Marketing manager.
• Delivers excellence in execution and optimization of react KPIs in the country.
• Lead of local place or channel topics in the country.
• Lead of local user and retail price management in the country across BUs.
• Takes final decisions on cross BUs country price positioning, and implementation.
• Develop channel (place) execution plans, including request to lunch new channel and customer contracts.
• Implement and oversee trade term system adherence.
• Develop profound hunting list to reach distribution targets of marketing concepts.
• Develop retail partners specific growth plans (based on a global strategy) includes collaboration with sales (e.g. BPP).
• Introduce and steers all price steering elements and develop pricing excellence.
• Operative price management cross BUs and price coordinator for the country including the creation and delivery of pricelists within prices.
• Oversee promo share and execute BU promo strategy (price or bundle pack) an integrated it holistically in the user journey.
• Gains and provides user and market insight to the BO, SA, and MK organization to counter competitive price drops etc.

• Takes Turnover and Profit responsibility for defined sales territory through active development, maintenance & growth of existing and potential direct dealers
• Strong price and T&C realization within the defined corridors and framework, steered by RSM
• Optimization of profit & sales in terms of customer structure & product mix
• Systematic follow-up on visits and planning of next steps for the development of direct dealers
• Identification/acquisition of new dealers and development of existing customer portfolio within defined sales territory
• Communicate and implement cross-BU marketing activities across defined sales territory

• Membangun prospek penjualan baru
• Mengidentifikasi dan menjalin hubungan dengan pemilik hotel dan properti potensial
• Melakukan presentasi penjualan
• Mencapai target penjualan yang telah ditetapkan
• Menjaga hubungan yang kuat dengan klien
• Mengetahui perkembangan tren pasar lokal
• Mengidentifikasi dan memanfaatkan peluang penjualan secara proaktif
• Membuat proposal, kontrak, dan materi penjualan lainnya
• Mempersiapkan dan mengirimkan laporan secara teratur
• Berkolaborasi untuk memenuhi kebutuhan bisnis klien

Overview:

We are seeking a dynamic and motivated intern to join our team as the Person in Charge (PIC) for various key events and communication initiatives.

The intern will play a critical role in coordinating cooking events, store openings, and ensuring seamless communication between our brand, agencies, and designers for digital advertising.

Key Responsibilities:

1. Cooking Event Coordination:

• Manage registration processes for cooking events.
• Liaise with participants, vendors, and internal teams to ensure smooth event operations.
• Assist in the preparation and execution of cooking events, including logistics, materials, and on-site support.
• Troubleshoot any issues that arise during the event to ensure a successful experience for all participants.

1. Brand Store Opening/ Launch Event Support:

• Coordinate with various departments to ensure all aspects of store openings/ launch events are well-organized.
• Assist in planning and execution of events, including promotional activities, setup, and on-the-ground support.
• Ensure all materials and supplies are available and in place for the events.

1. Digital Advertising Assistance:

• Act as the communication bridge between the brand, advertising agencies, and designers for operational issues
• Ensure all digital ad campaigns are running smoothly and on schedule.
• Facilitate the approval process for digital ad creatives and content.
• Develop and deliver detailed briefs for key visual designs to ensure alignment with brand guidelines and campaign objectives.
• Collaborate with designers to clarify requirements and ensure the final visuals meet the desired standards, specifications and in line with timelines given.

Overview:

We are seeking a dynamic and motivated intern to join our team as the Person in Charge (PIC) for various key events and communication initiatives.

The intern will play a critical role in coordinating cooking events, store openings, and ensuring seamless communication between our brand, agencies, and designers for digital advertising.

Key Responsibilities:

1. Cooking Event Coordination:

• Manage registration processes for cooking events.
• Liaise with participants, vendors, and internal teams to ensure smooth event operations.
• Assist in the preparation and execution of cooking events, including logistics, materials, and on-site support.
• Troubleshoot any issues that arise during the event to ensure a successful experience for all participants.

1. Brand Store Opening/ Launch Event Support:

• Coordinate with various departments to ensure all aspects of store openings/ launch events are well-organized.
• Assist in planning and execution of events, including promotional activities, setup, and on-the-ground support.
• Ensure all materials and supplies are available and in place for the events.

1. Digital Advertising Assistance:

• Act as the communication bridge between the brand, advertising agencies, and designers for operational issues
• Ensure all digital ad campaigns are running smoothly and on schedule.
• Facilitate the approval process for digital ad creatives and content.
• Develop and deliver detailed briefs for key visual designs to ensure alignment with brand guidelines and campaign objectives.
• Collaborate with designers to clarify requirements and ensure the final visuals meet the desired standards, specifications and in line with timelines given.

• Takes Turnover and Profit responsibility for defined sales territory through active development, maintenance & growth of existing and potential direct dealers
• Strong price and T&C realization within the defined corridors and framework, steered by RSM
• Optimization of profit & sales in terms of customer structure & product mix
• Systematic follow-up on visits and planning of next steps for the development of direct dealers
• Identification/acquisition of new dealers and development of existing customer portfolio within defined sales territory
• Communicate and implement cross-BU marketing activities across defined sales territory

1. Be involved in all phases of social media activity, from observing trends and preferences, brainstorming, planning, to execution Business International
2. Create Social Media Plan Monthly & Weekly and reporting the social media insight.
3. Communicating with social media followers, including responding to queries in a timely manner.
4. Coordination with Agencies and vendor
5. Mine analytics data and develop strategies for content creation, optimizing social channels and initiatives, increasing engagement and ROI, and building brand awareness 
6. Must have good communication and negotiation skills to approach and maintain relationship with KOL, Buzzer or Product Reviewer.
7. Responsible to plan, and develop creative branding strategy for Fb Ads & Instagram Ads for increasing awareness/achieve marketing goals
8. Create and compile reports on marketing and sales activities on a regular basis to the Marketing Manager.
9. Able to work well with sales, production and other divisions in order to achieve targets.

• Responsible for all aspects of the development and implementation of assigned projects.

• Work with management teams to translate strategic objectives into executable projects, and to develop plans for achieving stated objectives.  Provide executives with project risk assessments and summary level project status reports.

• Develop budget for project(s) and keep within budget.

• Develops detailed work plans, schedules, project estimates, resource plans, raise AFE & status reports. 

• Leading the rapid & flawless execution of high-profile cross-functional projects.  

• Create detailed project plans that explicitly align the efforts of multiple functional specialties (e.g. Sales, Marketing, R&D, Supply Chain, Finance, IT, other).

• Leverage Design for Lean Sigma methods & tools to: accelerate project timelines, encourage cross-functional collaboration, and build quality into projects from the outset.

• Ensure teams meet or exceed anticipated project benefits on-time, within budget, and with the desired level of quality.

• Work effectively with internal and external clients, third party vendors, and senior management in accomplishing project objectives.

• Partner with site leaders to train and deploy Enterprise Lean Sigma practices.

• Own ELS assessment and improvement initiatives.

• Support the select core implementation team members and introduce them to: value stream management process, 5S, visual controls, VSM, Kanban, Daily MDI, etc.

• Develop ELS training plans, site’s trainers and track progress.

• Monitor the team’s progress in applying the Enterprise Lean Sigma techniques

• Review current and future state value stream maps and kaizen proposals.

• Apply Enterprise Lean Sigma assessment throughout the site and participate on ELS site assessments.

• Lead site’s layout and flow process improvement efforts.

• Full responsibility for tools, measuring tools and accessories sales for key professional users in respective area
• Takes turnover and profit responsibility for defined large key professional users
• Identification and acquisition of new key professional users and development of existing customer portfolio
• Managing collaboration with internal stakeholders and allocation of resources to process key professional users e.g. visits of user sales manager at key professional subsidiaries
• Implementing central user-marketing strategies and customer specific measures to increase Bosch PT share
• Ensuring Correct Mix of products and services for key professional users
• Being interface and support divisions responsible for the cross-selling concept
• Acquisition and handling of key projects / tenders
• Managing users contact data, direct relation, frame contracts and internal coordination where applicable
• Entrepreneurial negotiation of frame contracts with key professional users
• Customer portfolio analysis in relation to project sizes to understand decision making process at Key Users and respective projects
• Follow up management with key professional users
• Auditing the fulfilment of added value service (eg. Logistics, 1st level tech support, financial after sales) and systemic analysis and reporting of users’ pain points
• Provide structured users and market feedback internally on users demand and applications

Memiliki pengalaman kerja sebagai Sales Executive di Hotel Bintang 4 selama minimal 1 tahun

• Takes Turnover and Profit responsibility for defined sales territory through active development, maintenance & growth of existing and potential direct dealers
• Strong price and T&C realization within the defined corridors and framework, steered by RSM
• Optimization of profit & sales in terms of customer structure & product mix
• Systematic follow-up on visits and planning of next steps for the development of direct dealers
• Identification/acquisition of new dealers and development of existing customer portfolio within defined sales territory
• Communicate and implement cross-BU marketing activities across defined sales territory