Total 201 F&B / Tourism / Hospitality job vacancies in jl pangeran antasari no 57 cilandak jakarta selatan

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.

The F&B Supervisor plays a crucial role in ensuring the poolside bar facility's smooth operation and exceptional guest experience. The primary purpose of this position is to oversee all aspects of the pool bar, including managing the pool bar team, maintaining high-quality service standards, and creating a welcoming and vibrant atmosphere for guests. The Pool Bar Supervisor supervises the staff, trains and develops team members, and ensures efficient and timely service delivery. They collaborate with the food and beverage department to develop enticing poolside menus and innovative beverage offerings. Additionally, the F&B Supervisor monitors inventory levels, controls costs, and ensures health and safety regulations compliance. By providing attentive service, fostering a positive ambience, and ensuring guest satisfaction, the F&B Supervisor contributes to the overall success of the luxury hotel's pool bar and enhances the guest experience. 

The Learning and Development Coordinator will work closely with the Learning & Development Manager to ensure the learning system and functions are strategically linked to the organization’s vision and mission; and implemented excellently based on the standard, to improve service quality & job efficiency.

Detailed responsibilities may include but are not limited to:

• Content Creation: Develop engaging training materials, including presentations, videos, and interactive modules, leveraging various digital tools and platforms.
• Curriculum Development: Develop and manage comprehensive learning curriculum, ensuring alignment with business objectives and employee development goals.
• Training Delivery and Coordination: Oversee the seamless implementation of training programs, including scheduling, logistics, and participant management.
• Performance Measurement: Track and analyze training effectiveness through key metrics, such as participant feedback, knowledge retention, and behavioral change.
• Talent Management: Contribute to talent development initiatives, such as talent pools and succession planning.
• Strategic Partnership: Collaborate closely with key stakeholders across business units to identify and address learning and development needs.
• Vendor Management: Establish and maintain relationships with external training providers, negotiating contracts and ensuring quality standards.
• Administrative Tasks: Handle administrative duties, including data entry, report generation, and other related.

Background: 

• Passionate in people development and education with bachelor’s degree
• Professional experience as L&D Coordinator or similar role

Skills & Competencies:

• Strong interpersonal and communication skills
• Ability to coordinate & build relationship to work effectively with individuals, groups, and other business units to carry out the goals of a learning & development function
• Proven ability to design, develop, and deliver effective training programs
• Excellent verbal professional communication & written skills with a good command of Bahasa & English 
• Proficiency in learning management systems, authoring tools (e.g. Ispring suite, CreateStudio), and digital learning platforms
• Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint)
• Ability to develop data layouts like tables, charts, graphs would be an advantage 

Working Experiences: Minimum 3 years of professional experience in learning & development

The Assistant Restaurant Manager supports the efficient and effective operations of the food and beverage outlets. As the right-hand to the Restaurant Manager, the Assistant Restaurant Manager plays a crucial role in overseeing the day-to-day activities, ensuring exceptional guest experiences, and driving revenue generation. They assist in managing and coordinating staff, maintaining high service standards, and implementing operational procedures. The Assistant Restaurant Manager also collaborates with various departments to ensure smooth workflow and timely service delivery. With a focus on guest satisfaction, profitability, and maintaining the hotel's brand image, the Assistant Restaurant Manager contributes to the overall success and reputation of the hotel. 

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.

The Executive Sous Chef in serves a crucial role in ensuring exceptional culinary experiences in the hotel's food and beverage outlets. They oversee and manage the culinary operations of the F&B outlets. The Executive Sous Chef works closely with the Executive Chef and collaborates with the F&B team to create innovative menus, maintain high culinary standards, and deliver memorable dining experiences. They are responsible for supervising the kitchen staff, monitoring food quality, managing inventory, and ensuring efficient operations. By providing leadership, creativity, and attention to detail, the Executive Sous Chef contributes to the hotel's reputation for culinary excellence and guest satisfaction in their designated outlet.

Memimpin operasional harian

About The Role

The Finance Hospitality will be focused on managing and overseeing the financial operations of our hospitality properties. Responsible for maintaining accurate bookkeeping, preparing financial reports, and providing in-depth financial analysis of each property. This role also manages outstanding accounts receivable (AR) and accounts payable (AP), as well as maintaining the cash flow of each property.

Job Responsibilities

• Maintaining bookkeeping of all financial transactions for the assigned property
• Prepare and present comprehensive financial reports and analysis
• Manage and monitor Accounts Receivable (AR) and Accounts Payable (AP)
• Ensure proper cash flow management for each property.
• Collaborate with the hospitality management and other departments to ensure financial accuracy and efficiency
• Calculate and report taxes accurately, ensuring compliance with tax regulations
• Prepare financial projections for new property

• Bachelor’s degree in Accounting, Financial Management, Economics, or a related field
• Requires a minimum of 3 years in a similar role, preferably at the assistant manager level or higher in the finance hospitality sector
• Must have a strong understanding of tax regulations, particularly in the hospitality industry
• Strong knowledge of financial reporting, bookkeeping, AR/AP management, and cash flow control
• Excellent analytical and communication skills
• Understanding of accounting principles and taxes
• Proficiency in using basic accounting software such as Microsoft Excel and Jurnal.id
• Excellent communication and interpersonal skills
• Strong organizational and time management skills
• Enthusiastic about learning and growing in the accounting field

AYANA Hospitality is seeking a dedicated and enthusiastic Guest Relation Officer for our AYANA MidPlaza Jakarta property. This role is essential for ensuring our guests have an exceptional experience from check-in to check-out. As a Guest Relation Officer, you will be the face of our hotel, providing personalized service and addressing guest needs promptly and effectively.

Responsibilities

• Warmly welcome guests upon arrival and assist with the check-in process
• Address guest inquiries, requests, and concerns with a positive and proactive attitude
• Collaborate with different departments to meet guest needs and preferences
• Provide guests with knowledgeable information about hotel amenities, local attractions, and events
• Handle guest complaints and feedback professionally and efficiently
• Ensure an exceptional guest experience by anticipating needs and exceeding expectations
• Participate in creating memorable experiences for guests by coordinating special requests and events

• Previous experience in guest relations or a similar role in the hospitality industry
• Excellent communication skills in English; proficiency in additional languages is a plus
• Strong customer service mindset with a passion for hospitality
• Ability to handle challenging situations calmly and diplomatically
• Proficient in hotel management software and Microsoft Office applications
• A degree in hospitality management or a related field is preferred
• Flexibility to work shifts, including weekends and holidays

• Positive Working
• Great Environment
• Supportive Team Work

AYANA Hospitality is currently seeking a talented and highly analytical individual to join our team as a Human Resources Coordinator. As a leading hospitality company, we are committed to providing exceptional service and experiences to our guests. This is an exciting opportunity to be part of a dynamic and fast-paced organization.

The Human Resources Coordinator will play a key role in supporting HR functions, including recruiting, onboarding, and employee relations. This position will collaborate with cross-functional teams to enhance employee engagement, optimize HR processes, and support strategic decision-making involved in talent management.

Key Responsibilities:

A.     Administration:

·       Administer onboarding and offboarding processes for new hires in HRIS.

·       Maintain and update employee records and information.

·       Track employee attendance and absences.

·       Support payroll preparation and related documentation.

·       Assist in the implementation of HR policies and procedures.

·       Organize and maintain HR documentation and files.

·       Coordinate training and development programs for employees.

B.      Talent Acquisition:

·       Assist in sourcing and screening candidates for various positions.

·       Help create and improve onboarding programs for new employees.

·       Schedule and conduct interviews in collaboration with hiring managers.

·       Maintain applicant tracking systems and recruitment databases.

·       Develop and manage job postings across various platforms.

C.        Employee Relations:

·       Assist in addressing employee concerns and queries.

·       Facilitate communication between employees and management.

·       Support initiatives that promote a positive workplace culture.

·       Help coordinate employee engagement activities and events.

D.      Additional Tasks: **

·       Assist with HR metrics reporting and analysis.

·       Participate in performance review processes.

·       Support compliance with labor laws and regulations.

·       Contribute to HR projects and initiatives as needed.

·       Maintain confidentiality and discretion regarding sensitive information.

·       A bachelor’s degree is preferred

·       Background in Hospitality or related industries

·       Min. 2 years of experience in the Human Resources Field

·       Strong in administration including expertise in Microsoft Office

·       Eagerness to learn and adapt to different projects and requirements

·       Excellent communication and presentation abilities in English

The Junior Sous Chef - Pastry serves a crucial role in ensuring an exceptional culinary experience for guests. As a Junior Sous Chef - Pastry, the primary purpose is to assist in overseeing and managing the pastry department, including the creation and execution of a wide range of delectable desserts and baked goods. Working under the guidance of the Pastry Chef, the Junior Sous Chef - Pastry contributes to menu planning, recipe development, and maintaining high culinary standards. This position requires a strong foundation in pastry techniques, a keen eye for detail, and the ability to collaborate effectively with the culinary team to deliver exquisite pastries that exceed guests' expectations consistently. The Junior Sous Chef - Pastry plays a vital role in upholding the hotel's reputation for culinary excellence and ensuring guest satisfaction in the realm of pastry and dessert offerings.

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 

The Chef de Partie - Pastry is an expert in creating pastries and desserts that not only tantalize the taste buds but also embody the pinnacle of quality and innovation. Working closely with our dynamic culinary team, you will collaborate to conceptualize, prepare, and present a range of irresistible pastry creations, ensuring they consistently meet the exacting standards that define our hotel's commitment to delivering an unparalleled dining experience. Your keen eye for detail, artistic talents, and unwavering dedication to upholding the operational excellence of our pastry kitchen will be instrumental in reinforcing our hotel's standing as the premier culinary destination for discerning guests from across the globe.

As a Lead Business Analyst at AYANA Hospitality, you will play a pivotal role in guiding our company's financial and strategic direction. As a senior member of the Business Analyst team, you will lead a team of analysts who will support these objectives. In this multifaceted position, your responsibilities will include:

Special Projects: A key component of your role will be engaging in diverse special projects. These projects vary in both duration and scope, from short-term assignments of approximately one month to more extended engagements lasting up to six months. You will need to demonstrate flexibility and the capacity to assume significant operational roles in these projects. Your participation will be crucial for the successful launch and execution of these initiatives, providing you with opportunities to make meaningful contributions and acquire diverse experiences.

Financial Projections and Analysis: You will be responsible for generating financial projections that are essential for financing, business expansion, and assessing new business opportunities. This includes generating detailed analytical reports on industry trends, competitive landscapes, and target market insights.

Team Development and Mentorship: As a senior member of the team, you will play a vital role in mentoring junior analysts and facilitating their professional growth. You will provide guidance, share expertise, and help cultivate a collaborative and supportive team environment. By providing constructive feedback and personalized development plans, you will assist in enhancing the skill set and confidence of your colleagues, ultimately contributing to the strength and success of the entire Business Analyst team. 

• A Bachelor’s or Master’s degree in Business Administration, Finance, Engineering or a related field.
• A minimum of 4-7 years of experience in business analysis, finance, or a related role, with demonstrable experience in leading projects.
• Advanced analytical skills with proven expertise in financial modeling and data interpretation.
• Demonstrated leadership skills with experience in mentoring and developing junior team members, fostering a positive and collaborative team environment.
• Excellent written and verbal communication skills, with the ability to present complex concepts to a variety of audiences clearly and persuasively.
• Eagerness to remain flexible and tackle various project requirements while ensuring successful project execution.

AYANA Hospitality is looking for a motivated and detail-oriented F&B Supervisor to join our dynamic team. In this role, you will be a key player in managing our food and beverage operations, ensuring that every guest enjoys exceptional service and a memorable dining experience. Collaborating with the F&B Manager and team, you will help uphold our commitment to high standards and operational excellence.

Key Responsibilities:

• Supervise daily operations of all food and beverage outlets
• Train and develop staff to deliver top-notch service and maintain high-quality standards
• Ensure compliance with health and safety regulations
• Manage inventory and assist with ordering supplies as needed
• Handle guest inquiries and resolve complaints efficiently
• Assist in planning and implementing events and promotions

If you are passionate about food and beverage service and enjoy leading a team towards excellence, we encourage you to apply and be a part of our vibrant AYANA family.

• Proven experience as an F&B Supervisor or similar position
• Strong understanding of food and beverage management
• Exceptional leadership and team-building skills
• Comprehensive knowledge of service standards and guest relations
• Excellent communication and organizational abilities
• Ability to thrive in a fast-paced environment
• Proficiency in restaurant management software is an advantage

Sous Chef - Garde Manger

We are seeking a talented and dedicated Sous Chef specializing in Garde Manger to join our prestigious culinary team. The ideal candidate will bring creativity and a passion for cold cuisine, overseeing the preparation of exquisite salads, charcuterie, and other cold dishes that align with our five-star standards.

Employment will be under local contract. Open for Indonesian citizens only.

What's in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Lead the Garde Manger station, preparing and presenting high-quality cold dishes and appetizers.
• Develop innovative and seasonal menus that reflect culinary trends and guest preferences.
• Ensure all dishes are executed with precision, attention to detail, and in line with our luxury standards.
• Assist the Executive Chef in managing kitchen staff, providing training and mentorship on Garde Manger techniques and best practices.
• Collaborate with other kitchen stations to ensure cohesive service and timely execution of orders.
• Maintain the highest standards of food quality, presentation, and hygiene.
• Conduct regular quality checks on all Garde Manger preparations, ensuring consistency and excellence.
• Oversee inventory for the Garde Manger station, ensuring proper stock levels and minimizing waste.
• Assist in budgeting and cost control measures to optimize profitability while maintaining quality.
• Stay updated on current food trends, techniques, and presentations to continuously enhance the Garde Manger offerings.
• Contribute creative ideas for special events, banquets, and seasonal menus.

We are seeking a dynamic and experienced Restaurant Manager to oversee our all-day dining operations. The ideal candidate will be passionate about providing exceptional guest experiences and leading a team in a fast-paced environment.

• Oversee daily restaurant operations, ensuring smooth service and a high-quality guest experience.
• Manage inventory, ordering, and food preparation to maintain quality standards and minimize waste.
• Implement and uphold health and safety regulations.
• Recruit, train, and mentor staff to create a cohesive team environment.
• Schedule and supervise front-of-house and back-of-house staff.
• Foster a positive workplace culture that encourages staff engagement and development.
• Build and maintain strong relationships with guests to encourage repeat business.
• Handle guest feedback and resolve any issues promptly and professionally.
• Monitor dining experience to ensure high standards of service.
• Prepare and manage budgets, forecasts, and financial reports.
• Analyze sales trends and adjust strategies to meet financial goals.
• Oversee cash handling and ensure accurate financial procedures.
• Collaborate with the marketing team to develop and implement promotional activities and events.
• Monitor competitors and industry trends to keep the restaurant competitive.

The Junior Sous Chef oversees the culinary operations of the Raffles Cub. This role plays a crucial part in ensuring the smooth functioning of the kitchen, maintaining culinary excellence, and delivering exceptional dining experiences to guests. The Junior Sous Chef is responsible for supervising and coordinating the kitchen staff, assisting in menu planning and development, ensuring quality control, and upholding food safety and sanitation standards. By working closely with the senior culinary team, the Junior Sous Chef contributes to the overall success of the Raffles Club, upholds the hotel's culinary standards, and assists in creating memorable dining experiences for guests.

Plan for F&B department budget and review forecast on revenue and expenditure on monthly basic.

Analyze and submit month-end reports and identify deviation from business plan goals

Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the department

Conduct departmental daily briefings to ensure that all pertinent information is well received by team members

Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards

Identify and develop team members with potential

Conduct performance review with the team

Constantly monitor team members’ appearance, attitude and degree of professionalism

Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

• Able to effectively control Food and beverage Costs.
• Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency.
• Prepare variance analysis for food & beverage and communicate with relevant parties.
• Check and verify all Package meals..
• Check and verify for any lost postings.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.

• 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

What you will be doing:

• Coordinate all group arrangements
• Work with group contacts to facilitate program planning and requirements
•  Communicate group needs and specifications to all relevant departments
• Follow up with Post-Conference reports and review group billings
• Input all group bookings and update booking activities in the system on a weekly basis
• Prepare reports, maintain proper records and filing system in accordance to F&B sales administration process
• Ensures guest satisfaction, quality and high standards of service for customers
• Helps the point of sale attain profitable results
• Ensure strict application of in focus SOPs and is responsible for minimum score achievement as per regular target

• Incharge as Food & Beverage Cost Controller in the supervision of Receiving Clerk, handling of Food and Beverage requisitions, preparation of Sales Analysis and Standard Recipe Costing, preparation of Cost Reports, monitoring and control purchases against budget, pre-cost of all restaurant and banquet menu, inventory of Food and Beverage and other items and management of minimum and maximum par level of all store items.
• To ensure the smooth and efficient operation of Cost Control, Store rooms and Receiving and to assist Management in keeping the cost of food, beverage and other supplies to the minimum. 
• Establish and maintain seamless co-ordination & co-operation with all departments to ensure maximum cooperation, productivity, and guest service.
• Spot Checks.
• Submit all Food and Beverage cost related details to the Accounts Department.
• Submit to the Food and Beverage Department, all necessary information related to Food and Beverage sales and cost control.
• Ensure that proper records have been kept of inventory receipts, issues and returns by use of storeroom stock cards and signed documents.
• Conduct monthly inventory of food, beverages and other storeroom items.

The Director of Food and Beverage is responsible for overseeing all aspects of the food and beverage operations. This role is crucial in maintaining the highest standards of quality, consistency, and service across all dining venues. The Director will engage in strategic planning, management, and innovation to drive revenue, elevate guest satisfaction, and uphold the hotel's esteemed reputation for culinary excellence. Staying informed on global food and beverage trends, the Director will lead and inspire a diverse team while collaborating with various departments to create a world-class dining experience that aligns with the brand's values and standards.

• Manage daily operations meet company standards and SOP, including guest services, housekeeping, maintenance, and staff management

• Ensure a superior guest experience by maintaining high standards of service, cleanliness, and comfort
• Lead, train, and develop a team of employees, including housekeeping, maintenance, and front desk staff
• Monitor and manage the operational budget, controlling costs while ensuring high service levels
• Implement and maintain quality control processes to ensure that all cabins and facilities meet company standards and SOP
• Ensure that all operations comply with local health and safety regulations
• Oversee inventory levels for all supplies, ensuring timely replenishment
• Provide regular reports on operational performance, including guest feedback, occupancy rates, and financial metrics
• Address and resolve any operational issues or guest complaints promptly and effectively
• Work closely with other departments, including marketing, sales, and finance, to ensure alignment of business goals

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

• Minimum of 4 years of experience in hospitality management, preferably in a similar setting (e.g., small luxury hotels, resorts, or cabin retreats).
• Proven leadership and team management skills for at least 1 years’ experience as a team leader
• Strong customer service orientation with a focus on guest satisfaction.
• Experience in managing budgets and financial performance.
• Excellent verbal and written communication skills in both English and Indonesian.
• Strong problem-solving abilities and the capacity to make decisions under pressure.
• Familiarity with local health, safety, and environmental regulations.
• Comfortable with hospitality management software and basic office applications.
• Willingness to work in the site on daily basis