• 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

Secara mandiri menangani saluran dan aktivitas media sosial ujung ke ujung mulai dari pengembangan strategi, perencanaan, pelaksanaan, pemantauan, dan evaluasi Tetapkan, pantau, dan atur metrik utama, KPI, dan sasaran (kuantitatif dan kualitatif) untuk evaluasi kinerja Media Sosial Hasilkan, edit, publikasikan, dan bagikan konten menarik setiap hari (mis. teks asli, foto, video, dan berita) Tulis, rencanakan, dan jadwalkan kalender konten bulanan berdasarkan editorial dan kegiatan / acara pemasaran merek dan pilar konten Mengawasi desain akun media sosial (misalnya sampul timeline Facebook, gambar profil, dan IG) Manajemen platform komunitas, memastikan semua pertanyaan dijawab dalam waktu 24 jam Berkomunikasi dengan pengikut, menanggapi pertanyaan secara tepat waktu dan memantau ulasan pelanggan Merancang dan mengimplementasikan strategi media sosial agar selaras dengan tujuan bisnis

• Build and maintain strong relationships with corporate clients, travel agencies, and MICE (Meetings, Incentives, Conferences, Exhibitions) companies.
• Identify new business opportunities and develop strategies to increase hotel revenue, including room sales, meeting packages, events, and catering services.
• Assist in the creation and implementation of sales plans, ensuring alignment with hotel goals and market trends.
• Meet or exceed individual sales targets as set by the management.
• Maintain accurate records of sales activities, client interactions, and contract negotiations in the CRM system.
• Prepare reports and forecasts as required by 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. Calculate and manage material costs.

2. Update balance sheets for customers monthly.

3. Create monthly purchase orders for materials from Customers and Head Office.

4. Update incoming shipment data from KNSS daily.

5. Adjust FOB values monthly.

6. Update production shift schedules monthly.

7. Input orders for KNSS monthly, prepare quotations for spot orders and trials as needed.

8. Handle USDFS verification and administration occasionally, and calculate claims to KNSS as required.

9. Prepare monthly reports for customers Tollwork and manage scrap handling occasionally.

10. Attend monthly vendor and hearing meetings, follow up on YTB trials daily, and check order entries and incoming plans as needed.

1. Develop and deliver the strategy business development, marketing and communication, appropriate to need and responsive to opportunity.
2. Research into relationships that should be developed and manage effective partnerships with both existing and new key corporate partners.
3. Innovate and offer new ideas and approaches for company developing, building relationships with other prospective business partners and with other networks and members where appropriate.
4. Extensive use of project management approaches including setting project plans, budgets and schedules.

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.

1. Application Design :

1.1. Understand customer’s application  Technical cooperation and negotiations with customer 

1.2. Products knowledge (BEARING)  Technical cooperation and negotiations with customer

1.3. Understand about DRAWING  Technical cooperation and negotiations with customer

2. Responding to prepare mass production :

> Understand PPAP and quality documents (QCPC, CpCpk, etc)  

> Prepare quality documents from each factory 

> Answer to customer and discussion 

> Explain the customer feedback to each factory 

3. Responding to process change :

> Understand process change flow and quality documents (QCPC, CpCpk, etc) 

4. Responding to support customer audit

5. Responding to customer claim 

6. Administration work about engineering 

6.1. Understand the environmentally hazardous substances survey 

6.2. Understand the conflict mineral survey 

6.3. Management of customer specifications (Environment, Technical, Quality) 

6.4. Management of customer claim 

• Mendukung Departemen Sales & Marketing dengan membantu pengaturan administrasi penjualan.
• Melakukan penghitungan NVP, price list, komisi penjualan.
• Membantu Departemen Sales & Marketing dalam proses AJB dan PPJB.
• Memberikan laporan secara berkala kepada Supervisor dan Manager.

• Melakukan penjualan produk properti dengan melakukan prospecting dan presentasi produk kepada para customer, hingga tercapai target penjualan.
• Membina dan menjaga hubungan baik dengan para customer, sampai dengan tahap purna jual.
• Mengelola semua umpan balik dari para customer, terkait dengan kualitas produk dan kualitas pelayanan yang diberikan.
• Memberikan laporan secara periodik kepada Supervisor dan Manager.

• 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

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

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

- Monitor lobby traffic and assign team members as required. 

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

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

Jobdesc:

• This staff will visit the local purchasing staff of these potential customers (companies) and develop good business relationships.
• Through the local purchasing staff of customers, this staff will find out what kind of products the customer wants.
• Then he/she will start looking for a supplier (a manufacturer) that can make the products requested by the customer.

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

Oversees daily hotel operations, ensuring guest satisfaction and smooth functioning of all departments. This role involves managing staff, addressing guest issues, handling emergencies, and coordinating between departments to maintain high service standards. The Duty Manager also supervises check-ins and check-outs, enforces hotel policies, and resolves any operational challenges. Strong leadership, problem-solving skills, and the ability to work effectively under pressure are essential. Previous experience in hotel management or a similar role is preferred.

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

Primary Responsibilities

General Duties

1. Banquete

1. Assists in managing the rooming list process
2. Co-ordinate the allocation of space for the wedding and or associated events
3. Conduct room familiarisations and site inspections
4. Monitor competitor activities
5. Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
6. Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:
   1. Quality levels of product and service
   2. Guest satisfaction
   3. Merchandising and Marketing
   4. Operating costs
   5. Sanitation, cleanliness and hygiene
7. Assists in the coordination and liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
   1. Local requirements
   2. Market needs
   3. Competition
   4. Trends
   5. Recipes
   6. Potential costs
   7. Availability of Food and Beverage products
   8. Merchandising and promotion
8. Coordinates with the Purchasing Manager for special for special purchasing relating to the Banqueting Department
9. Establishes and maintains a record system to include the following:
   1. Files on all previous functions
   2. Banquet and reservation book
   3. Customer contact file
   4. Sales solicitation programme
   5. Room utilization
   6. Menu file
   7. Promotion file
   8. Activities file
   9. Union information
   10. File on casuals
   11. Solicits and follows-up on business referrals and potential sales leads
10. Assists the Food and Beverage Manager with the following:
    1. Inspection checklist
    2. Department reports
    3. Other reports as required
11. Works with Human Resources on manpower planning and management needs
12. Works with Manager in the preparation and management of the Department’s budget

1. Restaurant / IVD

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

• 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.

Menjual mobil dan memenuhi target penjualan

Melakukan penjualan mobil dan memenuhi target penjualan dengan mendorong calon pembeli untuk memilih produk yang dijual oleh Perusahaan.

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.

• Establish and maintain relationship with new / existing customers
• Actively seek out new sales opportunities through networking
• Understand customer needs, and create drafts & product specifications according to customer needs
• Provide excellent after-sales service, handling customer complaints and concerns in a clear, courteous and friendly manner
• Collaborate with team to achieve better results
• Daily, monthly, annual reports related to sales achievement

• Memahami produk perusahaan, pesaing, dan posisi bisnis perusahaan di pasar.
• Melakukan riset untuk mengidentifikasi pelanggan baru dan pasar potensial.
• Menghubungi klien potensial untuk menjalin hubungan dan mengatur pertemuan.
• Menghubungi klien tentang perkembangan baru dalam produk perusahaan.
• Mengembangkan rencana aksi penjualan dan periklanan di lapangan untuk mencapai tujuan pemasaran dan penjualan.
• Mengidentifikasi kebutuhan pelanggan yang berbeda untuk mengidentifikasi peluang pemasaran dengan benar.
• Meneliti dan memanfaatkan berbagai peluang pemasaran.
• Membuat laporan penjualan mingguan, bulanan, dan tahunan.
• Membuat rencana penjualan triwulanan.
• Kontrol inventaris, perencanaan kontrol produksi, dan kontrol pengiriman.
• Menguasai RMP (Material Requirement Planning).
• Menentukan safety stock, ROP (Re Order Point) untuk pengadaan bahan baku.
• Memberikan order kepada bagian marketing dan menyiapkan rencana produksi sesuai dengan marketing order.
• Melakukan monitoring mulai dari proses produksi, pengiriman, hingga barang diterima oleh konsumen.
• Membuat jadwal proses produksi yang tepat dan efisien yang disesuaikan dengan permintaan/jumlah produksi dan waktu. Sehingga barang terkirim tepat waktu.
• Menyiapkan jasa transportasi untuk kebutuhan pengiriman sesuai dengan order pelanggan 7x24 jam.
• Menghitung kebutuhan bahan baku untuk proses produksi.

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