Total 32 F&B / Tourism / Hospitality job vacancies in ambarawa batu ampar kab kubu raya kalimantan barat indonesia

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

Menjaga kebersihan dan kerapian room section

• 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 

At least minimum 1 year experience in the related field

Fresh Graduate are welcomed candidate max 30 Years Old

⁠Good communication skill of English (spoken and written)

⁠Good personality and attitude

⁠Can work with team and able to work with individual

Candidate are willing to work at night shift

Able to join immediately

Fresh Graduate are welcomed

At least minimum 1 year experience in the related field

Good communication skill of English (Spoken and Written)

Candidate are willing to work at night shift

⁠Good personality and attitude

⁠Can work with team and able to work with individual

Able to join immediately

-Mempromosikan dan menjual produk makanan dan minuman serta produk lainnya kepada pelanggan secara langsung.

-Melakukan demonstrasi produk.

-Memproses pesanan pelanggan dan memastikan seluruh item pesanan sudah disiapkan dan disajikan dan memastikan kebutuhan pelanggan terpenuhi.

-Membersihkan area kerja.

-Melakukan grooming sesuai dengan SOP yang ada.

-Berkoordinasi dengan bagian kitchen untuk pemenuhan order pelanggan.

-Membantu Bakery/Pastry/Hotmelas Chef dalam pembuatan dan persiapan masak/baking.

-Membantu dalam mengelola outlet kitchen untuk memastikan operasional berjalan dengan baik.

-Membantu membuat jadwal kerja staff apabila Bakery/Pastry/Hotmelas Chef tidak ada.

-Memastikan kualitas, kuantitas, dan ketepatan penyajian makanan dan terlihat sesuai standar perusahaan dan Chef.

-Memastikan kuantitas dan kualitas dari barang pesanan yang diterima dan disimpan dengan kondisi baik.

-Bekerja dengan tim, memastikan tim bekerja sesuai SOP dan menghasilkan makanan sesuai dengan standard yang ditentukan.

-Mematuhi ketentuan dari prinsip penanganan makanan, higienitas, dan keamanan.

• Mempromosikan dan menjual produk makanan dan minuman serta produk lainnya kepada pelanggan secara langsung.
• Melakukan demonstrasi produk.
• Memproses pesanan pelanggan dan memastikan seluruh item pesanan sudah disiapkan dan disajikan dan memastikan kebutuhan pelanggan terpenuhi.
• Membersihkan area kerja.
• Melakukan grooming sesuai dengan SOP yang ada.
• Berkoordinasi dengan bagian kitchen untuk pemenuhan order pelanggan.

• Membantu Bakery/Pastry/Hotmelas Chef dalam pembuatan dan persiapan masak/baking.
• Membantu dalam mengelola outlet kitchen untuk memastikan operasional berjalan dengan baik.
• Membantu membuat jadwal kerja staff apabila Bakery/Pastry/Hotmelas Chef tidak ada.
• Memastikan kualitas, kuantitas, dan ketepatan penyajian makanan dan terlihat sesuai standar perusahaan dan Chef.
• Memastikan kuantitas dan kualitas dari barang pesanan yang diterima dan disimpan dengan kondisi baik.
• Bekerja dengan tim, memastikan tim bekerja sesuai SOP dan menghasilkan makanan sesuai dengan standard yang ditentukan.
• Mematuhi ketentuan dari prinsip penanganan makanan, higienitas, dan keamanan.

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.

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).

• Memastikan pesanan pelanggan disajikan tepat waktu
• Menyiapkan bahan makanan, seperti mencuci, memotong,
• Memasak makanan sesuai pesanan
• Menjaga kebersihan area kitchen

• Menunrus dan merekap cuti karyawan
• Payrol
• Employee relationship
• Society Relationship
• CSR
• BPJS Kesehatan & Ketenagakerjaan
• Pengurusan Documen Perijinan
• Staff Actifities

AYANA Hospitality is seeking a highly skilled and experienced Executive Assistant Manager to join our dynamic team. In this role, you will work closely with the General Manager to oversee the daily operations of the hotel, ensuring that all departments are running smoothly and efficiently. You will play a critical role in enhancing guest satisfaction, implementing operational improvements, and managing staff performance. The ideal candidate should possess strong leadership abilities, excellent communication skills, and a proven background in hospitality management.

Responsibilities

• Assist the General Manager in overseeing hotel operations, including guest services, housekeeping, food and beverage, and maintenance
• Ensure high levels of guest satisfaction through engagement and support of all departments
• Monitor and evaluate staff performance, providing feedback and guidance to enhance productivity
• Develop and implement operational policies and procedures to improve efficiency
• Assist in budget preparation and financial planning, ensuring cost control measures are in place
• Conduct regular inspections of the hotel to ensure adherence to quality standards
• Handle guest inquiries, concerns, and complaints in a professional manner
• Support the General Manager in strategic planning and decision-making processes

• Minimum of 5 years of experience in hotel management or a similar role within the hospitality industry
• Strong leadership and management skills, with a proven ability to motivate and guide teams
• Excellent communication and interpersonal skills
• Proficient in hotel management software and Microsoft Office Suite
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously
• Fluent in English; proficiency in additional languages is a plus
• Bachelor’s degree in Hospitality Management or a related field is preferred
• Strong problem-solving skills and a customer-focused mindset

• Positive Working
• Great Environment
• Supportive Team Work

Some of your duties will include:

·        Responsible to manages Cost Control, Material Control and sub-contractors in the day to day activities associated with planning facility maintenance including all Office Building, Housing and Guest House, Camp Room, and public facilities, and Control Budget Under Facility and services;

·        To prepare budget and material, managing cost and control the material of infrastructure maintenance and all necessary resources required to accomplish for Infrastructure maintenance activities

·        Analyst the man hours use versus the man hours availability to ensure all the cost maintenance job are effective and efficient

·        Prepare and manage an annual budget, quarterly forecasts, manpower planning, and AFE Pipeline in accordance with company standards and policies

·        Reviews and updates departmental procedures and policies, administers discipline, enforces company policy, and ensures compliance with state, federal, or other jurisdictional laws.

·        Manage, monitor and report on the KPI performance of Business Partners.

·        Review and authorize all Departmental transactions in compliance with company policies and authority levels, or delegate such authority to the appropriate subordinate(s).

·        Develop Strategic Business Plans for Life of Mine Activities and provide consistent and regular updates to the cost and material plan in conjunction with and alignment to the operations changing needs.

·        Coordinate pro-actively with planning team to ensure that the day to day operational needs are met while counterbalancing the strict operational and maintenance requirements in line with Indonesian or better standards.

·        Manage the equipment register in relation to registering new material and equipment into the system, and equipment being transferred from one section/department/division to another.

·        Manage the material and component register in relation to material and components being service, so that the life cycle of the individual component can be traced and costs accumulated for budgeting purposes.

·        Manage equipment service schedules are organized to minimize disruption to the Infrastructure, by ensuring each infrastructure building is involved in the equipment service allocation process.

·        Responsible for reporting weekly/monthly yearly equipment preventative maintenance progress

·        Manage work order, in conjunction with the cost of equipment service so that the maintenance supervisor is able to track actual versus budget costs and equipment performance.

·        Prepares detailed critical path plans and job cards, including equipment and materials lists for major jobs.

·        Managing cost containment, planning yearly equipment budgets and cost containment.

·        Manage detailed critical path plans and job cards, including equipment and materials lists for major jobs such as planned Special Projects.

·        Maintain that equipment and material are available when required.

·        Manage that necessary work history and documentation are properly organized and input into the computer history files.

·        Coordinates regularly scheduled meetings with Maintenance, Operations and Planning representatives.

·        Maintain purchase requisitions and warehouse issue tickets.

Responsibilities

• Own and hit/exceed annual sales targets within assigned territory and accounts

• Develop and execute strategic plan to achieve sales targets and expand our customer base

• Build and maintain strong, long-lasting customer relationships

• Partner with customers to understand their business needs and objectives

• Effectively communicate the value proposition through proposals and presentations

• Understand category-specific landscapes and trends

• Reporting on forces that shift tactical budgets and strategic direction of accounts

1. Selalu mematuhi instruksi keamanan yang ditetapkan oleh Head Chef, CDP, atau Demi Chef.
2. Membantu dan berpartisipasi dalam aktivitas dan fungsi harian semua fasilitas dapur.
3. Menghormati dan mengikuti instruksi penghematan energi di dapur.
4. Selalu ingat bahwa kepuasan tamu sangat bergantung pada kualitas dan efisiensi pekerjaannya.
5. Menghindari pemborosan bahan makanan dengan menjalankan pekerjaan secara benar dan efektif.
6. Memastikan bahwa standar kinerja diterapkan dan dipertahankan.
7. Menggunakan dan menjaga peralatan dapur sesuai dengan fungsinya serta mengikuti langkah-langkah pencegahan yang telah ditetapkan.
8. Melaporkan setiap kerusakan peralatan kepada Head Chef, CDP, atau Demi Chef.
9. Melakukan semua pekerjaan mise en place dengan tepat, lengkap, dan efisien, serta memastikan bahwa semua peralatan dapur dan area tanggung jawabnya tetap bersih, rapi, dan tersanitasi.
10. Melaksanakan tugas di bawah pengawasan Demi-Chef dan Head Chef dalam menyiapkan dan memasak makanan sesuai dengan standar resep.
11. Menyimpan setiap bahan makanan dengan benar di dalam lemari pendingin untuk memastikan kualitas penyimpanan yang lebih baik.
12. Mematuhi kebijakan hotel terkait:

• Kesehatan, Keselamatan, dan Kebersihan
• Aturan Rumah dan Regulasi
• Penampilan dan Standar Kerapihan
• Memastikan kehadiran yang tepat waktu dan mematuhi jadwal tugas yang diarahkan oleh Head Chef dan CDP atau Demi Chef.

13.Rutin memeriksa dan mengidentifikasi area yang memerlukan perawatan, serta menyampaikan informasi ini kepada Head Chef dan CDP atau Demi Chef.

14.Melaksanakan tugas terkait lainnya dan proyek khusus yang ditugaskan oleh Manajemen.

Sesuai dengan Job Deskripsi Pekerjaan

Responsibilities include:

• Greet and escort customers to their tables.
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies).
• Multi-tasking various front-of-the-house duties and collecting the bill.
• Ensure guests have an excellent dining experience by providing stellar customer service.
• Take meal orders.
• Be a team player and be able to effectively communicate with our Kitchen
• Staff to make sure orders are accurate and delivered promptly.
• Prepare tables by setting up linens, silverware and glasses.
• Inform customers about the day’s specials.
• Offer menu recommendations upon request.
• Up-sell additional products when appropriate.
• Take accurate food and drinks orders, using a POS ordering software,order slips or by memorization.
• Check customers’ IDs to ensure they meet minimum age requirements for consumption of alcoholic beverages.
• Check dishes and kitchenware for cleanliness and presentation and report any problems.
• Arrange table settings and maintain a tidy dining area.
• Deliver checks and collect bill payments.
• Carry dirty plates, glasses and silverware to kitchen for cleaning.
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties).
• Follow all relevant health department regulations.
• Provide excellent customer service to guests.

Responsibilities include:

• Manage all activities in the kitchen, including food preparation and production, and management and training of kitchen staff
• Ensure efficient, cost-effective operation and profitability of food production
• Supervise and inspect all preparation and cooking equipment on a regular basis to ensure that they are kept clean, sanitary, and in perfect operating order
• Ensure that food products, presentation, and plating are of the highest quality, and are prepared to serve in a timely manner
• Prepare ingredients that should be frequently available (vegetables, spices etc.)
• Follow the guidance of the executive chef and have input in new ways of presentation or dishes.
• Put effort in optimizing the cooking process with attention to speed and quality.
• Enforce strict health and hygiene standards.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Help to maintain a climate of smooth and friendly cooperation. 
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times
• Make a work schedule for all kitchen staff
• Make COGS reports and calculations

Pramusaji makanan dan minuman pada restaurant hotel

• Bertanggung jawab atas manajemen keuangan dan akuntansi perusahaan, termasuk penyusunan anggaran, pengendalian biaya, dan analisis keuangan.
• Mengawasi penyusunan dan penerbitan laporan keuangan, memastikan kepatuhan dengan standar akuntansi dan peraturan hukum.
• Berpartisipasi dalam penyusunan dan pelaksanaan strategi keuangan perusahaan, mengoptimalkan proses dan sistem keuangan.
• Membantu tim manajemen dalam perencanaan keuangan dan manajemen risiko.

Chef de Partie

• Waitress dan Waiter,