Total 6 human resource assistant job vacancies in Denpasar Selatan

• Reporting to Club Millesime Manager, to oversee the Club Millesime operations including the butler service, ensuring that the hotel standards and procedures are fully known and followed.
• To ensure uncompromising levels of cleanliness and maintenance through each ambassador’s responsibility.
• To ensure appropriate stock level for the smooth run of the Club Millesime operations and to prepare requisitions accordingly.
• To use the proper telephone etiquette as per Sofitel standards.
• To ensure a proper coverage and supervision of the lounge and butler service at all times.
• To personally supervise the breakfast service when the Lounge Supervisor is not on duty.
• To be present in the Club Millesime lounge during breakfast, afternoon tea and evening cocktail and to socialize with guests, playing a Public Relations role.
• To ensure that all Club Millesime guests enjoy their stay and receive the finest personal service.
• To personally greet and escort the guests rather than pointing out directions.
• To ensure that the privacy of the guests and the confidentiality of the information is respected.
• To act as a representative of the Management when dealing with guest complaints or if a member of the Sofitel Club Millésime team is facing difficulties that she/ he cannot solve on her/ his own.
• To manage any guest complaint in a professional manner, by resolving it and making sure the guest is satisfied, and recording it.
• To be fully aware of and to report all guest comments or complaints.
• To collect all profile details of any Club Millesime VIP one week prior to arrival and to ensure a daily update of the guest preferences on the PMS.
• To double check details of all Club Millesime reservations 24 hours prior to arrival and to follow every content.
• To personally supervise the Club Millesime VIP arrival (room block, room inspection, amenities) & welcome kit (international newspaper and welcome letter), as well as coordination with airport representative & Limousine driver.
• To ensure that the Senior Management is aware of all Club Millesime VIP arrivals.

General Duties

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

Primary Responsibilities

General Duties

1. Banquete

1. Assists in managing the rooming list process
2. Co-ordinate the allocation of space for the wedding and or associated events
3. Conduct room familiarisations and site inspections
4. Monitor competitor activities
5. Supervise the functioning of all banqueting department employees, facilities, sales and costs, to ensure maximum departmental profit is achieved
6. Controls and analyses, on an on-going basis, the following, in an effort to ensure optimum performance:
   1. Quality levels of product and service
   2. Guest satisfaction
   3. Merchandising and Marketing
   4. Operating costs
   5. Sanitation, cleanliness and hygiene
7. Assists in the coordination and liaison with the Food and Beverage Manager and the Executive Chef, the pricing and preparation of banquet menus, and beverages and wine lists by taking into consideration such factors as:
   1. Local requirements
   2. Market needs
   3. Competition
   4. Trends
   5. Recipes
   6. Potential costs
   7. Availability of Food and Beverage products
   8. Merchandising and promotion
8. Coordinates with the Purchasing Manager for special for special purchasing relating to the Banqueting Department
9. Establishes and maintains a record system to include the following:
   1. Files on all previous functions
   2. Banquet and reservation book
   3. Customer contact file
   4. Sales solicitation programme
   5. Room utilization
   6. Menu file
   7. Promotion file
   8. Activities file
   9. Union information
   10. File on casuals
   11. Solicits and follows-up on business referrals and potential sales leads
10. Assists the Food and Beverage Manager with the following:
    1. Inspection checklist
    2. Department reports
    3. Other reports as required
11. Works with Human Resources on manpower planning and management needs
12. Works with Manager in the preparation and management of the Department’s budget

1. Restaurant / IVD

1. Maintain complete knowledge of:

a) All liquor brands, beers and non-alcoholic selections available in restaurants.

b) The particular characteristics and description of every wine/champagne by the glass and major wines on the wine and beverage lists.  

c) Designated glassware and garnishes for drinks.

d) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

e) Daily menu specials and items out of stock.

f) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

g) MICROS and manual system procedures.

h) Daily regular / V.I.P.’s reservations.

i) In-house event/group activities, locations and times.

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

1. Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.
2. Requisition linens for business and assign colleagues to transport such to the restaurant.
3. Check stock of wines / champagnes and inform the Restaurant Manager so he can prepare order to avoid shortages. Ensure wines are received, properly stored, and kept secured.          
4. Review sales of previous day; resolve discrepancies with Finance. Track revenue against budget and forecast.
5. Meet with the Chef to review daily specials and out of stock items; update board throughout shift. Ensure that Colleagues are aware of such.
6. Periodically check with the Restaurant hostesses to review updates on reservation levels and arrivals.
7. Prepare weekly short schedules in accordance with staffing guidelines. Adjust schedules throughout the week to meet the business demands.
8. Ensure that Colleagues report to work as scheduled. Document any late or absent Colleagues.
9. Coordinate breaks for colleagues.
10. Assign work and side duties to colleagues in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department’s standards and delegate these tasks.
11. Monitor the preparation of station assignments, ensuring compliance to departmental standards.
12. Conduct line-ups with colleagues and review all information pertinent to the day’s business.
13. Inspect, plan and ensure that all materials, equipment and service carts are in complete readiness for service; rectify deficiencies with respective personnel.
14. Constantly monitor colleagues’ performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective personnel.
15. Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective personnel.
16. Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order. Direct respective personnel to rectify deficiencies.
17. Ensure that the Host (ess) stand is clean, organized and stocked with designated supplies.
18. Review the reservation book, pre-assign designated tables and follow up on all special requests.
19. Ensure that specified amount of menus and wine and beverage lists are available and in good condition for each meal period. Ensure that daily specials are inserted into each menu.
20. Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.
21. Monitor and assist Host (ess) in greeting and escorting guests to their tables according to departmental procedures. Ensure that tables are set to best service the customers.
22. Anticipate heavy business times and organize procedures to handle extended service hours.
23. Anticipate guest’s needs, respond promptly and acknowledge all guests, however busy and whatever time of day. Promote positive guest relations at all times.
24. Be familiar with all departments’ product/services/features and local attractions/activities to respond accurately to any customer inquiry.
25. Monitor and handle guest complaints by following the instant pacification procedures and ensuring guest satisfaction. Ability to solve guests dissatisfaction and answer all guests correspondence by mail, email and telephone or facsimile to ensure guests satisfaction.(within 24 hours at the latest for written document)
26. Monitor guest reactions and confer frequently with service colleagues to ensure guest satisfaction.
27. Check the status of all orders and ensure that they are delivered within designated timelines.
28. Monitor and ensure that all tables are cleared and reset according to department procedures.
29. Monitor and maintain cleanliness and working conditions of departmental equipment, supplies, and work areas.
30. Assist restaurant colleagues with their job functions to ensure optimum service to guest        
31. Answer outlet telephone within 3 rings, using correct salutations and telephone etiquette.
32. Take record and confirm restaurant reservations/cancellations in accordance with departmental standards.
33. Access all functions of the MICROS system in accordance to specifications. Restock journal tape and change ribbons as needed.
34. Handle void checks in accordance with Finance Department procedures.
35. Assist colleagues with expediting problem payments. Ensure all cashiering procedures are processed in compliance with Finance Department standards.
36. Issue manual checks when the system is down and ensure accountability of such.
37. Ensure all closing duties for staff re completed before staff sign out.　
38. Conduct a weekly formal training program on the required job functions with criteria expected and department orientation with new hires. Conduct ongoing training with existing colleagues.
39. Provide feedback to colleagues on their performance.
40. Foster and promote a cooperative working climate, maximizing productivity and employee morale.
41. Respond to all pages by beeper/ phone calls promptly.
42. Complete work orders for maintenance repairs.
43. Document pertinent information in department log book.   
44. Complete all paperwork and closing duties in accordance with departmental standards.
45. Review status of assignments and any follow-up actions with on-coming supervisor.
46. Successful completion of the training/certification process.
47. Report all food intoxication cases to the Executive Chef and Assist F&B Manager as stated in the related S.O.P. 
48. Analyze guest type and market share
49. Conduct by yearly competitor pricing surveys.

This position is responsible to oversee and manage the learning and development process for all talent in the hotel.  This position will ensure that all learning activities support Accor Hotels philosophy of creating an environment where each and every member of the team is recognized as talent and feels valued for their contribution.   

Assistant Learning and Development Manager will co-ordinate the actions of the hotel leaders and team in the elements of the Talent Journey including but not limited to, Employer Branding, Recruitment & Selection, Induction & Onboarding, Performance Management & Feedback, Learning & Development, Talent Potential Identification, Career Management, Culture Diversity & Inclusion, Policies & Procedures, Corporate Social Responsibility and Satisfaction & Engagement with the objective of providing business support to all departments through collaboration and coaching.  

Assistant Learning and Development Manager is to ensure that all members of the team are aware of the company mission, live the values and are consistent in their behavior to enable excellence in serving and anticipating guest needs. 

Custodian of the Company Culture 

• Ensure that the guest is at the center of every single strategic initiative, project or process; 

• Share the vision and strategy of Accor Hotels, the brand and the hotel, giving everyone the opportunity to contribute, collaborate and innovate; 

• Provide feedback from the guest on the teams’ performance to the team; 

• Ensure that all team members feel trusted and valued for their accountability and risk taken. 

Employer Branding 

• Establish relationships with local schools and universities; 

• Engage in social media to promote the hotel as best place to work; 

Recruitment and Selection 

• Deliver training on behavioural interviewing and selection to the heads of department and those responsible for recruitment; 

• Identify high potentials through vertical and laterally movements within existing talent by providing recommendations for departmental transfer in accordance to their skill set; 

• Assist in monitoring present and future trends in the local labor situation, social legislation and make appropriate recommendations. 

Induction and Onboarding 

• Establish onboarding procedures which ensure new talent feel welcome and all team members are prepared for the new talent arrival; 

• Co-ordinate and conduct orientation programs and three month training plans; 

• Appoint a support person within the operational team for each and every new talent; 

• Seek feedback from new talent in their first month of employment; 

• Arrange probationary reviews and provide feedback to talent. 

Performance Assessment and Feedback 

• Train leaders in the annual performance appraisal process in line with the Leadership Capability Framework; 

• Work with line managers to analyse performance by identifying area for improvement; 

• Encourage an environment which supports open ongoing feedback and coaching to breach gaps for better performance; 

• Celebrate team and individual success; 

• Train and assist managers in setting objectives and goals for talent which are SMART and inline with the business strategy;

Learning and Development 

• Conduct/review training needs analysis annually and budget accordingly; 

• Plan training for future skill requirements and not just current; 

• Ensure development and implementation of annual training plan training to address and narrow the peformance gap; 

• Maximise the use of Accor Hotels Academie programs to address gaps in performance; 

• Deliver all BrandPremise, Service Promise and quality standards training to all members of the team;  

• Maintain accurate reporting on the the training delivery and learning programs implemented;  

• Evaluate the effectiveness of the training for ROI and ROE; 

• Seek feedback from participants and their managers for effectiveness of learning and development programs; 

• Create a learning environment where each person has a personal development plan; 

• Follow up talent after attending Accor Hotels Academie training programs to support the application of learning on the job; 

• Co-ordinate cross exposure and project based learning for star talent; 

This position is responsible to oversee and manage the learning and development process for all talent in the hotel.  This position will ensure that all learning activities support Accor Hotels philosophy of creating an environment where each and every member of the team is recognized as talent and feels valued for their contribution.   

Assistant Learning and Development Manager will co-ordinate the actions of the hotel leaders and team in the elements of the Talent Journey including but not limited to, Employer Branding, Recruitment & Selection, Induction & Onboarding, Performance Management & Feedback, Learning & Development, Talent Potential Identification, Career Management, Culture Diversity & Inclusion, Policies & Procedures, Corporate Social Responsibility and Satisfaction & Engagement with the objective of providing business support to all departments through collaboration and coaching.  

Assistant Learning and Development Manager is to ensure that all members of the team are aware of the company mission, live the values and are consistent in their behavior to enable excellence in serving and anticipating guest needs. 

Primary Responsibilities  

Custodian of the Company Culture 

• Ensure that the guest is at the center of every single strategic initiative, project or process; 

• Share the vision and strategy of AccorHotels, the brand and the hotel, giving everyone the opportunity to contribute, collaborate and innovate; 

• Provide feedback from the guest on the teams’ performance to the team; 

• Ensure that all team members feel trusted and valued for their accountability and risk taken. 

Employer Branding 

• Establish relationships with local schools and universities; 

• Engage in social media to promote the hotel as best place to work; 

Recruitment and Selection 

• Deliver training on behavioural interviewing and selection to the heads of department and those responsible for recruitment; 

• Identify high potentials through vertical and laterally movements within existing talent by providing recommendations for departmental transfer in accordance to their skill set; 

• Assist in monitoring present and future trends in the local labor situation, social legislation and make appropriate recommendations. 

Induction and Onboarding

• Establish onboarding procedures which ensure new talent feel welcome and all team members are prepared for the new talent arrival; 

• Co-ordinate and conduct orientation programs and three month training plans; 

• Appoint a support person within the operational team for each and every new talent; 

• Seek feedback from new talent in their first month of employment; 

• Arrange probationary reviews and provide feedback to talent. 

• Establish onboarding procedures which ensure new talent feel welcome and all team members are prepared for the new talent arrival; 

• Co-ordinate and conduct orientation programs and three month training plans; 

• Appoint a support person within the operational team for each and every new talent; 

• Seek feedback from new talent in their first month of employment; 

• Arrange probationary reviews and provide feedback to talent. 

Learning and Development 

• Conduct/review training needs analysis annually and budget accordingly; 

• Plan training for future skill requirements and not just current; 

• Ensure development and implementation of annual training plan training to address and narrow the peformance gap; 

• Maximise the use of AccorHotels Academie programs to address gaps in performance; 

• Deliver all BrandPremise, Service Promise and quality standards training to all members of the team;  

• Maintain accurate reporting on the the training delivery and learning programs implemented;  

• Evaluate the effectiveness of the training for ROI and ROE; 

• Seek feedback from participants and their managers for effectiveness of learning and development programs; 

• Create a learning environment where each person has a personal development plan; 

• Follow up talent after attending AccorHotels Academie training programs to support the application of learning on the job; 

• Co-ordinate cross exposure and project based learning for star talent; 

1. Monitor front office personnel to ensure guests receive prompt, cordial attention and personal recognition
2. Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue
3. Monitor Front Office, and particularly Butler personnel, to ensure LCAH members are known, as well as repeat guests and other VIPs receive special attention and recognition
4. Promote internal Hotel sales and in-house facilities and monitors Front Office Marketing techniques in line with FIT marketing program
5. To set up the target and drive the team to achieve upsell program on Villa, Transportation, SPA and F&B
6. Maintain inter-departmental relationships to ensure seamless customer service
7. Assume overall responsibility for maintaining standards to ensure furnishings facilities and equipment are clean, in good repair and well maintained
8. Schedule and regularly conducts routine inspections of areas under his/her control
9. Maintain knowledge of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
10. Know system recovery procedures
11. Interpret computer reports
12. Compile statistics for front office and provide reports relating to that area on the operation of Suite and Villas
13. Continually check the accuracy of guest in house account
14. Approve upgrades and special amenities
15. Maintain appropriate standards of conduct, dress, hygiene, uniforms, appearance and posture of departmental employees
16. Conduct comprehensive monthly departmental meetings to include a review of procedures and events which warrants special handling and detailed information
17. Communicate to the General Manager of his/her delegate all information likely to be of interest to them such as the expected arrival and departure of VIPs and all other pertinent information
18. Maintain all procedures and adheres to them within the company guidelines; in particular with emphasis on hotel credit policy.
19. In conjunction with the Emergency Response Team prepare emergency procedures upon advice from relevant authority that cover such emergencies as Fire, Power Outrage, Bomb Threat, Cyclone Warnings, Tsunami, etc.
20. Prepares efficient work schedule for Front Office Staff, arranging holidays and vacation, taking into consideration project occupancy and forecasts and any large group movements, especially those with early or late arrivals or departures.
21. Works with Talent and Culture on manpower planning and management needs.
22. Works with Housekeeping and Finance in the preparation and monitoring of the Rooms’ and FO budget and forecast.
23. Maintain good relation with vendor and local community.