Total 62 F&B / Tourism / Hospitality job vacancies in sampoerna strategic square north tower lt lg no5 jl jend sudirman kav45 46 karet semanggi

 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

• Perform opening/closing side duties as assigned and set all tables according to standards and procedures
• Deliver F&B services in accordance to departmental standards and procedures
• Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation
• Greet all patrons warmly upon arrival at the door and escort them to the table
• Ensure that all food & beverage are served according to service standard
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons' table at the correct temperature
• Try to remember individual patron's names and their preferences to extend a personalized service
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up tables after the departure of the patrons as quickly as possible to the stewarding area
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Report any complaints, incidents or other irregularities to management
• Assist other Food & Beverage outlets with their operations during peak times or when required

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 

• Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements.
• Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing
• Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost
• Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly.  Manage organization and cleanliness of departmental areas by conducting weekly walk through
• Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department
• Monitor food standards in each Outlet and Banquet
• Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner
• Identify market needs and trends in terms of food menus for both hotel guests and the local market
• Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments
• Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them
• Meet and interact with representatives of the local community and potential guests as required
• Attend all briefings, meetings and trainings in absence of Executive Chef.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management of the Hotel in absence of Executive Chef.

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.

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 

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

• 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.

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

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. 

•       To do mis-en-place

•       To maintain cleanliness and hygiene

•       To pick up stores, arrange food and ingredients in the Standart procedure

•       To Cook and present as per the standard recipes

•       Effective utilization of raw materials

•       Control wastage

1. Menangani dan memastikan kitchen production disemua aspek operasional sesuai dengan tujuan kitchen lewat pengimplementasian yang efektif dari standar resep
2. Mencuci dan membersihkan perkakas, chinaware, glassware, cutlery, peralatan pada semua kitchen area disemua aspek operasional disesuaikan dengan tujuan kitchen lewat pengimplementasian standar kebersihan
3. Memastikan pencapaian tujuan hot kitchen departemen yaitu : kerja sama yang erat, food taste, food quality, food presentation, food variety, time delivery, outlet revenue, effective cost and expenses
4. Selalu menjaga sikap yang positif, moral, penampilan yang baik & kepribadian untuk hot kitchen staff dan semua staff secara keseluruhan
5. Mampu mengembangkan dan menambah keahlian, pengetahuan, kemampuan dan efficiency di hot kitchen production
6. Menjaga lingkungan kerja yang harmonis dengan departemen lain lewat alur komunikasi yang efektif dan efisien

• Provides, directs and oversees training for all levels of Pastry Team Members under the general guidance of the culinary department in coordination with the Executive Chef and within the limits of the hotel Standards.
• The incumbent is responsible for providing departmental induction program, welcome and initial trainings of new Pastry Team Members. Organizes and provides mostly on-the-job training and supports further development of all level of Pastry Team Members in the culinary department.
• Oversee the day to day operation of the culinary department, ensuring best practice and adhering to the hotel Standards, policies and procedures.
• Develop and implement dessert menus, trends, training and quality initiatives to ensure that the hotel’s business goals are achieved, all in line with company brand standards.
• Manage the preparation, production and presentation of pastry kitchen and related areas in a safe, sanitary and cost-effective manner. 
• Control the maintenance/sanitation of pastry kitchen, equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and property standards and regulations. This includes working with the senior food buyer to ensure the stewarding staff is assisting in our cleanliness and organization. 
• Train and develop the staff in proper execution of Culinary Standards and Position Critical Standards. 
• Schedule staff efficiently to meet guest and business demands. 
• Hiring, counseling, and coaching of staff to maintain hotel standards. 
• Guarantee compliance with all administrative procedures including but not limited to human resources and accounting. 
• Ensure performance evaluations for all staff and supervisors under his/her control are completed in a timely manner. 
• Actively promotes a safe and hazard free work environment and ensures administrative compliance regarding incident reports. 
• Any other duties or tasks as relevant to the job as described. 
• Participates in demonstrations, special projects and public relations duties as necessary.
• Supervise the activities of the Bakers, Chef de Partie, and Pastry Cooks.