Total 63 F&B / Tourism / Hospitality job vacancies in Setrasari Mall Blok B-4 Kav. 75 Jl. Prof. Drg. Surya Sumantri Bandung

 Berpendidikan min. SMA/Sederajat

 Pengalaman di bidang marketing min. 1 Tahun

 Memiliki kemampuan negosiasi

 Bisa mengoperasikan computer

 Memiliki kemampuan komunikasi

 dan presentasi

 Memiliki kendaraan pribadi

 Mampu bekerja dalam team

• Mengatur pettycash, melakukan rekonsiliasi cash dan bank

• Menginput transaksi ke sistem perusahaan dan monitoring (invoice, cashflow, pembelian, penjualan, AR, AP)

• Verifikasi dokumen pembelian, penjualan, dan pembayaran dari divisi lain serta melakukan pengarsipan dengan baik baik dalam bentuk hardcopy maupun sofcopy

• Bertanggungjawab terhadap laporan finance & accounting

• Melakukan stok opname membantu semua perkerjaan yang berhubungan dengan Divisi Keuangan

• Maksimal usia 35 tahun
• memiliki pengalaman bekerja minimal 1 tahun sebagai Cook / Koki / Juru Masak
• Diutamakan yang memiliki keahlian memasak Jepang

1. Melakukan presentasi atau demo masak menggunakan peralatan elektronik yang disediakan oleh perusahaan
2. Membuat resep masakan yang sesuai dengan di presentasikan
3. Membuat report

1. Memiliki kemampuan memasak
2. Memiliki pengatahuan indonesian dan western food
3. Mampu mengoperasikan komputer

1. Memiliki kemampuan dasar matematika
2. Mampu melakukan transaksi penjualan

• Menangani permintaan pemesanan lapangan bagi player
• Menjual prodak kepada calon tamu yang melakukan pemesanan langsung melalui telepon atau email 
• Menawarkan harga prodak sesuai dengan standar harga yang ditetapkan manajemen 
• Memproses pembatalan pemesanan lapangan
• Melakukan administrasi reservasi, seperti pengkajian, pencatatan, pembukuan, pengagendaan, dan pelaporan data tamu 

1. Menyediakan makanan sesuai dengan menu yang dibuat oleh Catering Supervisor dan telah disetujui Client.
2. Membuat permintaan barang yang akan dimasak kepada storeman atas persetujuan Supervisor.
3. Memeriksa dan mengatur masakan dan kelengkapannya.
4. Bersama-sama Cook lainnya dan Baker, menyediakan pesanan makanan untuk pesta dan acara khusus lainnya.
5. Bisa mengatur waktu sehingga masakan/bungkusan selesai tepat pada waktunya.
6. Mengatur pemakaian bahan-bahan dan peralatan penunjang agar tidak terjadi pemborosan.
7. Membantu tugas-tugas supervisor membuat variasi menu dan mendidik bawahannya kearah kebaikan.
8. Bertanggungjawab kepada Supervisor in charge.
9. Mengimplementasikan sistem keamanan pangan dan mutu (mengisi form-form terkait tugasnya).

1.   Memberikan layanan potong rambut dan perawatan rambut yang profesional kepada tamu.

2.   Menjaga kebersihan dan kerapihan area kerja dan peralatan.

3.   Mendengarkan kebutuhan dan preferensi tamu untuk memberikan hasil yang memuaskan.

4.   Menjaga hubungan baik dengan tamu, memberikan saran mengenai gaya rambut yang sesuai.

5.   Berpartisipasi dalam pelatihan dan pengembangan keterampilan untuk terus memperbaiki layanan.

6.   Memiliki pengalaman sebagai barberman minimal 1 tahun.

7.   Usia maksimal 35 tahun.

Are you a passionate who is not afraid of thinking outside the box ? Then, we have the job for you.  As a Food & Beverage Manager, you will strategically lead the team to take guest satisfaction to the next level.

What is in it for you

• Employee benefit card offering discounted rates in Accor worldwide
• Learning programs through our Academies and the opportunity to earn qualifications while you work
• Opportunity to develop your talent and grow within your property and across the world
• Ability to make a difference in the local community through our Corporate Social Responsibility activities

What you will be doing

• Lead, mentor and train the Food & Beverage Operations team
• Ensure Food & Beverage relevant brand standards are maintained
• Strategize on new products and service offerings
• Create unforgettable experiences for our guests
• Steers and promotes all the F&B points of sale
• Ensures that all information is duly passed on to the applicable departments

1.  Audits daily Rooms and Food and Beverage revenue summaries and their supporting transaction reports of the Night Audit Process.
2. Audits revenue from telephone, telex, and facsimile unless these are automatically linked to the computer for billing.
3.  Audits revenue from other Operated Departments such as Garage, Pro shops, Laundry and Business Centre for completeness.
4.  Ensures that all the day’s Banquet revenue has been recorded.
5.  Checks the daily General Cashier’s report against recorded cash movement.
6.  Monitors cashier shortages/overages and investigates any substantial amount and bring to the attention of the Director of Finance’s office.
7. Verifies that the computerised Daily Report reflects completely all of the day’s transactions.
8. Reviews paid-outs and allowance vouchers for reasonableness, proper approval, and supporting documentation.
9.  Verifies supports for complimentary and house use rooms and for rooms charged at rates varying from the rack potential.
10.  Spot checks the accuracy of regular and contractual room rates in the system.
11.  Reviews all house use and entertainment checks for propriety and ensure that they are signed and authorised.
12.  Audits all Food and Beverage outlets checks on the List of Negative Check Lines for explanation and approval by Outlet captain’s/automatic kitchen orders.
13.  Audits the List of Voided Restaurant Checks for proper approvals and explanations.
14. Checks the sequential use of Food and Beverage checks, foreign exchange vouchers, official receipts and to investigate any missing or irregular forms.
15.  Reviews the guest ledger balances daily and research questionable movements.
16. Investigates late charges and skippers. All details should be forwarded to the Credit manager for further action.
17. Ensures that all employees’ City Ledger Accounts are closed at month end.
18. Carries out surprise checks of rooms, fitness centre attendance and car park collections, etc.
19. Carries out surprise cash counts of cashier’s floats.
20.  Carries out surprise foreign currency counts.
21. Monitors the organised execution of the night audit program by Front Office personnel.

Memimpin operasional harian

Menyambut dan Menerima Tamu, memastikan bahwa kebutuhan tamu bisa terakomodasi dengan maksimal.

Handling proses check in maupun check out tamu,  transaksi pemesanan, permintaan extra bed, stay over, dll 

• Lulusan SMP,SMA/SMK Sederajat
• Wanita, Usia maksimal 25 tahun
• Minimal Pengalaman 1 Tahun di F&B Sebagai Waitress
• Jujur, Teliti, dan Rapi
• Non Hijab
• Dapat Berkomunikasi dan kerja tim yang baik
• Penempatan di Resto Yuzhidao Puri Anjasmoro, Semarang

•  Completes the following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
•  Before every workshift, finds out about dish composition and any shortages
•  Organises his/her work to suit fluctuations in numbers, events and guests
•  Ensures the equipment used remains in good condition  
•  Communicates and works in close and constant cooperation with the kitchen to ensure an excellent standard of service                                                                                                        •  Maintains excellent grooming standard at all times

• Assist and oversee the day-to-day operations of the Food & Beverage team in Restaruant and Banquet
• Supervise and monitor team members with true leadership ability that motivates the entire team
• Ensure all levels of service run smoothly 
• Manage financial outcomes 
• Understand all licensing and operating legislation affecting the department, including the Liquor Act.
• Maintain stock levels 
• Develop and Coach team members 
• Attend all scheduled F&B and other relevant meetings when required. 
• Handle customer complaints 

Sebagai Supervisor di Kitchen Yang dapat mensupervisi HOD

dapat Memasak dan membuat Daily Market List

Dapat bekerja sama team

Mengerti tentang Cost Product

Loyalitas

Dapat berkomunikasi yang baik dengan sesama departement lainnya

Punya pengalaman di bidang masak memasak level Demi chef

•  Completes the following tasks: prepares the point of sale and preparation areas, welcomes guests and provides waiter service, cleans and tidies the dining room and preparation areas after closing
•  Before every workshift, finds out about dish composition and any shortages
•  Organises his/her work to suit fluctuations in numbers, events and guests
•  Ensures the equipment used remains in good condition  
•  Communicates and works in close and constant cooperation with the kitchen to ensure an excellent standard of service                                                                                                        •  Maintains excellent grooming standard at all times

Resepsionis Hotel dalam program Specified Skilled Worker (SSW).

Job desc :

Resepsionis dan room service.

Executive Chef

• Have comprehensive and up to date knowledge of all the outlets unique selling points, features, amenities, services and policies and those of the competition.
• Work closely with the Sales & Revenue Department as the point of contact for all F&B related bookings and enquiries, in close coordination with the Outlet Managers to promote special events and occasions.
• Achieve all individual Hotel Food & Beverage sales targets in your area by maintaining and creating a close relationship with customers.

• 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

• Handling FB Product operation
• Maintain Cleanliness of Kitchen Area
• Prepare Food Production for All day Dining Restaurant
• Give Excellent Service to the Guest

1.   Bertanggung jawab penuh membantu kinerja cook di kitchen Pastry

2.   Menjaga kebersihan bahan-bahan dan peralatan dan area kitchen

3.   Menyiapkan semua bahan-bahan yang akan diolah/dimasak oleh cook Pastry

4.   Menyiapkan peralatan masak untuk cook Pastry

5.   Menyiapkan Garnish untuk plater/hiasan di piring

- Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. 

-Work seamlessly with recipes, standards and plating guides. 

- Maintain all HACCP aspects within the hotel operation.  

- Use appropriately all equipment, tools and machines. 

- Focus on constant improvement of training manuals and SOPs.