Total 2 customer service manager job vacancies in F&B / Tourism / Hospitality category in sumbawa sumbawa

Some of your duties will include:

·        Coordinate and oversee airport operations to ensure efficiency and compliance with regulations. This includes managing flight schedules, ground services, and coordination between different departments.

·        Direct aircraft movement using hand signals and communication devices.

·        Guide aircraft to and from parking positions, gates, and maintenance areas.

·        Ensure proper alignment of aircraft for safe docking and undocking.

·        Supervise and regulate movement traffic on the apron.

·        Coordinate with air traffic control, pilots, and ground staff to facilitate smooth aircraft movement.

·        Provide accurate instructions and updates regarding aircraft positioning and status.

·        To ensure the safety of the movement of people, equipment and aircraft on the apron.

·        To Analyze all activities on the apron during peak hours and plan aircraft parking arrangements in an emergency case.

·        To ensure that the facilities on the apron are in good condition.

·        To evaluate and coordinate operational activities on the apron and able to communicate with pilots in terms of regulating aircraft movement on the apron, especially for airside movement service personnel on duty in the tower.

·        Assist in the coordination of refueling, servicing, and loading/unloading of aircraft.

·        Support other ground operations tasks as needed, including the management of ground equipment.

Some of your duties will include:

The Manager - Catering & Facilities Hospitality Services, will oversee all hospitality-related services at the mining site, ensuring a high standard of catering, facility management, and accommodation services. This role is crucial for maintaining a conducive work environment for on-site personnel, ensuring their comfort, safety, and well-being. The manager will develop and implement operational standards, lead vendor management, and optimize resources to support the company’s strategic goals in employee satisfaction and operational efficiency.

Catering Operations Management:

·        Oversee all aspects of the catering service, ensuring high-quality meal preparation, food safety, and hygiene standards.

·        Develop and implement menus in collaboration with the culinary team, accommodating dietary restrictions and cultural preferences.

·        Coordinate with suppliers for quality food ingredients, manage inventory, control food-related costs, menu planning, food procurement, preparation, and service delivery;

Facilities Management:

·     Manage all on-site facilities, including accommodations, dining areas, recreational spaces, and office spaces.

·     Ensure regular maintenance of all facilities, addressing any issues promptly to maintain a high standard of comfort and functionality.

·     Oversee housekeeping and janitorial services, ensuring cleanliness and adherence to health and safety standards.

Vendor and Contract Management:

·        Liaise with third-party service providers for catering, housekeeping, and other hospitality services, ensuring contract compliance and performance standards.

·        Negotiate contracts with vendors, monitoring service quality and cost-effectiveness.

·        Health, Safety, and Environmental Compliance:

·        Ensure all hospitality services comply with relevant HSE standards, conducting regular audits and risk assessments.

·        Implement training programs for staff to uphold health and safety practices.

Financial Management:

·        Develop and manage the hospitality budget, ensuring effective cost control and resource allocation.

·        Prepare monthly financial reports, tracking expenditures and identifying areas for cost savings.

Team Leadership:

·        Recruit, train, and manage a team of hospitality and facilities staff, fostering a positive work environment.

·        Conduct performance appraisals, provide feedback, and support career development initiatives within the team.

Customer Service Excellence:

·        Maintain a customer-focused approach, regularly gathering feedback from staff and making adjustments to improve hospitality services.

·        Address and resolve any service-related complaints promptly and professionally.