Total 76 quality assurance manager job vacancies in Jakarta Selatan

We are seeking a Talent & Culture Manager to join our team in Kuta Selatan, Indonesia. In this role, you will be responsible for developing and implementing strategies to enhance our organizational culture and manage talent effectively.

Key responsibilities include:

• Develop and implement comprehensive talent management strategies aligned with organizational goals
• Oversee the full recruitment cycle, from sourcing candidates to conducting effective onboarding processes
• Design and implement learning and development programs to enhance employee skills and performance
• Collaborate with leadership to cultivate a positive and productive work culture
• Guide managers through performance management processes and best practices
• Organize and execute employee engagement initiatives to foster a cohesive work environment
• Analyze HR data to provide actionable insights for organizational improvement
• Offer expert HR advice while maintaining strict confidentiality
• Develop and implement diversity, equity, and inclusion initiatives to promote a more inclusive workplace
• Create and manage succession planning strategies to ensure organizational continuity
• Design and oversee employee recognition programs to boost morale and retention
• Conduct regular salary benchmarking and compensation reviews to ensure competitive offerings
• Develop and implement HR policies and procedures in compliance with local labor laws and company standards
• Manage employee relations issues, including conflict resolution and grievance handling
• Collaborate with other departments to align HR initiatives with overall business objectives

This position is to assist Director of Talent & Culture organize handling day to day Talent & Culture operations.

What you will be doing:

• Ensure new Heartist feel welcome and all team members are prepared for the new Heartist arrival
• Ensure that all Managers and Heartist are following the T&C procedures
• Handling payroll and administrative support of T&C daily operations
• Assist in dealing with all Heartist related queries at all levels
• Counsel & advise all Heartist on matters of their employment
• Oversee the operation of Heartist cafeteria and ensure proper menu rotation is in place, as well as hygiene and quality standards are followed

General Purpose: The Event Manager coordinates the overall planning and execution of events that are scheduled in the hotel’s event spaces. Working with the Event Sales Manager and Executive Chef, the Event Manager guides clients in planning all aspects of their events, from menu to décor, and leads the Banquets & Catering team in fulfilling and exceeding the client’s vision and expectations.

Specific Responsibilities:

• Ownership of all events, from planning to execution with guidance and oversight from Director of MICE.
• Work directly with clients to plan all details of their event, including but not limited to: menus, set-ups and floorplans, AV needs, timelines, etc.
• Creates innovative set-ups, menus, and functions for groups.
• Ensures successful events, exceeding client needs and company profitability guidelines.
• Plans and executes all in-house events and assists in off-site events as needed.
• Overall Knowledge of product/services
  • Answers questions from clients confidently
  • Sells items and services that we offer and are able to execute successfully
  • Generates creative and innovative menus while working closely with our Chef
• Coordinates with Director of MICE & Director of Food & Beverage to ensure profitable bookings.
• Evaluates each piece of catering business with Event Sales Manager to ensure business can be properly serviced.
• Assists Event Sales Manager with incoming client inquiries and develop relationships with new clients, including:
  • menu selection
  • audio visual needs
  • event space set up
  • logistics and timelines
  • special requests
• Develops strong communication with Banquet Chef and Food & Beverage team.
• Develops a preferred vendors list and maintains vendor relationships. 
• Other duties as assigned by your supervisor or manager.

• To display a pro-active and leading role in terms of service, culture, development, systems, procedures, and skills development
• To ensure that the Restaurant is managed efficiently according to the established concept statements.
• All operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual.
• To assign responsibilities to subordinates and to check their performance periodically.
• To assist in the operation and be visible during entire meal period.
• To establish and strictly adhere to the par stocks for all operating equipment and supplies, to ensure that the outlet is adequately equipped.
• To liaise with the Kitchen and Beverage department on daily operation and quality.
• To handle all guests requests and enquiries on food, beverage and service.
• To establish a rapport with guests maintaining good customer relationship and assisting to update guest history.

We are looking for a qualified and adept security manager to join our team at Sofitel Bali Nusa Dua Beach Resort.

As a Security Manager, you will develop and implement efficient security strategies to safeguard our organisation’s assets. You will protect our company and maintain a secure work environment. We seek a highly skilled individual with a deep understanding of security strategies and a proven track record in managing security operations in a luxury hotel.

If you have a strong background in security management, excellent leadership skills and a commitment to maintaining a secure work environment, we invite you to apply. We offer competitive compensation, comprehensive benefits and a supportive work environment focused on professional growth.

Objectives of this role

• Developing and implementing robust security strategies and policies to protect the company’s assets, employees and facilities.
• Assessing potential risks and vulnerabilities, investigating security breaches and reinforcing appropriate measures to mitigate them.
• Leading and managing a team of security personnel, including hiring, training and performance management.
• Collaborating with cross-functional teams to ensure integration of security requirements into business processes and projects.
• Conducting regular security assessments, audits and inspections to identify gaps and areas for improvement.
• Maintaining and updating emergency response plans, ensuring all employees know their roles and responsibilities.
• Collaborating with external stakeholders, such as law enforcement agencies and security vendors, to enhance security measures and respond to incidents.
• Fostering a culture of security awareness and training employees on security protocols and procedures.

Sales Manager - Wedding and Social Event:

• Attract and engage clients by promoting the hotel as the ideal venue for weddings and social events.

• Customize event packages and coordinate with internal teams to ensure seamless execution.

• Drive revenue growth by meeting sales targets and staying competitive in the market.

• 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.

The Senior Sales Manager serves a pivotal role in driving revenue and ensuring the hotel's success in the competitive luxury hospitality market. Their primary purpose is to develop and implement strategic sales plans, targeting high-end clientele and maximizing sales opportunities. By building strong relationships with key corporate clients, travel agencies, and other stakeholders, they generate new business leads and maintain existing client connections. They collaborate with various departments to align sales efforts, optimize revenue, and enhance guest experiences.

• Participate in daily operations meetings to liaise and coordinate closely with support departments regarding general administration and operations issues
• Check that all Front Office employees report to work punctually and are well groomed before each of their shift
• Conduct daily briefings and ensure that all pertinent information is well received by team members
• Communicate all log entries by Duty Managers to ensure that all issues and concerns raised are closed with thorough follow up actions
• Ensure the efficient and effective operation of the Front Office and that departmental standards and procedures set out are strictly adhered to
• Liaise with Reservations Department in a high house situation and recommend actions to be taken. Check on closed-out dates to ensure efforts are made to achieve 100% occupancy with the highest yield possible
• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates
• Liaise with Finance Department to ensure that credit procedures are properly carried out
• Analyze market trend, review rooming list and motivate Front Office employees to up-sell rooms with the view of achieving higher yield and increasing revenue
• Coordinate and monitor major group movements for meetings and conferences, and ensure that action plans cover all areas of operations handling
• Makes courtesy calls to VIPS, long stay and corporate guest to obtain feedback and pro-act to handle any lapses in service standards
• Handle all guest correspondences and ensure prompt follow-ups
• Manage daily room inventory and coordinate with Housekeeping to ensure requested rooms are cleaned according to arrival times
• Interview, select and recruit Front Office employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Prepare detailed induction programs for new employees
• 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
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

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. 

The Assistant Security Manager ensures the safety, security, and well-being of residents, guests, and property within the establishment. They play a vital role in implementing and managing security protocols, procedures, and systems. They are responsible for supervising security personnel, monitoring access control, conducting regular security assessments, coordinating emergency response plans, and maintaining strong relationships with local law enforcement agencies. The Assistant Security Manager works diligently to create a secure environment where residents and guests can enjoy their stay with peace of mind, contributing to the overall reputation and success of the residences.

• Conduct daily briefings and ensure that all pertinent information is well received by team members
• Manage and supervise all tasks of his/her staff to ensure that highest quality service is delivered and department standards are met 
• Review, analyze and suggest improvement of work flow and standards at the Front Desk 
• Analyze rate variance report to ensure rooms revenue control, approve discounts and rebates
• Communicate with Front Office Manager on all matters regarding guest services & hotel operations
• Ensure documentation of all guest related issues using the logbook
• Sign media and supervise shift handover procedures
• Coordinate and communicate with other hotel departments as required regarding general administration and operations issues
• Provide management presence at all times by assisting with the handling of guests’ needs and complaints tactfully and efficiently 
• Assist Guest Relations in greeting, rooming, and sending off guests
• Inspect front of house and back of house regularly for cleanliness and orderliness
• Ensure that front line staff complies with marketing techniques and maximizes sales
• Check billing instructions, monitor guest credit and act upon any discrepancies
• Coordinate full house situations and makes all necessary arrangements to handle overbooking and pledge relocates
• Ensure procedures of On-Call Valet Desks and driveways are manned at all times and run efficiently
• Ensures the Safety, Security and Loss Control policies and procedures are compiled with at the lobby and driveway. Handle and manage hotel emergencies.
• Conduct Night Audit Process for hotel 

The Sales Manager involves in developing and implementing effective sales strategies, cultivating strong relationships with clients, and maximizing revenue through negotiated contracts and group bookings. Leveraging expertise in sales and market trends, the Sales Manager identifies new business opportunities, showcases the hotel's unique offerings, and ensures exceptional guest experiences. Effective leadership and collaboration with internal teams contribute to the hotel's financial success and solidify its reputation as a luxurious and highly sought-after destination for discerning travelers. 

What you will be doing:

• Actively lead the Corporate segment’s financial and administrative activities being manage and coordinate with all group required arrangements  
• Defines precisely guest requirements and ensures that the guest services offered corresponds effectively to their requests
• Provides after-sales service and in particular to ensure all guests complaints are taken seriously and discussed with the respective departments if necessary. Ensures that all complaints have initiated follow-up action
• Negotiates prices with the clients
• Sales Manager is familiar with the operation and application of the hotel’s computer/data processing system

• Supervise all front office operations, including check-in/check-out procedures, reservations and guest services
• Develop close relationships with guests throughout their stay with the aim of gaining their loyalty
• Handle guest complaints if they have not been dealt with by team members and provides a rapid solution
• Assist the FOM with the design and implementation of new procedures, when necessary
• Maintain vigilance regarding possible fraud, theft and potential security risks
• Ensure communication procedures are effective and efficient on a day-to-day basis, so that service standards are not compromised
• Carry out Duty Management functions as required.
• Support the management with on-going On Job Training Programs within the department to meet Brand and Service Standards
• Induct new staff into the team, department and Hotel in the first week of their employment following guidelines.
• Collaborate with the Front Office Manager in creating a team that works together with trust and takes responsibility to meet the goals of the department / Hotel
• Ensure the ALL Accor loyalty programme is promoted to guests.

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.

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

This position is to support the Director of Commercial and being responsible for the management of the Brand DNA among its guidelines in the key areas of the hotel, Curated & dedicated events, Outlets Identity, Partnerships, Public Relation support and Loyalty Program culture.

What you will be doing:

• Assist Director of Commercial in developing and producing sales support materials for Outlets (newsletters, brochures, mailers, promotion materials, in-room information, guides, etc.)
• Assist Director of Food and Beverage in the development and production of Scheduled Events, Partnerships, ADD & Bar Sales
• Monitor all Brand Guidelines and its evolution including preparation to Yearly Audits
• Representation as Brand Champion of the Hotel Image in and out the property
• Coordinate and lead all internal hotel special events, Outlets promotions with the aim to maximize ROI, Revenue and Loyalty, from pre-set, during and after activation
• Evaluate potential long term partnerships at the benefit of the Pullman Brand and the Hotel and its Outlets
• Stimulate the Loyalty Culture among all departments with the team and upfront all guests
• In Charge of Pullman Brand Identity respect, Outlet Brands consistency and upselling with Strong Loyalty Program support

• Handle all incoming leads for weddings or social events.
• Develop lead sources through prospecting, referrals, trace files, and cold calls.
• Exceed personal sales goals on a monthly, quarterly, and annual basis through account development and maintenance.
• Conduct site inspections, food tasting, and coordination meetings with prospective and existing clients.
• Develop and implement new sales strategies, tactics, and action plans for the account base.
• Quote and negotiate prices within established parameters with potential and existing clients. Prepare contracts for clients.
• Manage events from start to finish, processing all relevant information pertaining to bookings
• Maintain and update current account information records.

• Ensure rooming lists are received 30 days prior to arrival with updated billing instructions.
• Ensure that deposits and cancellation fees, where applicable, are forwarded to the Accounting department.
• Distribute event information to the appropriate departments via memos, emails, banquet event orders, directives, and rooming lists in a professional and timely manner.
• Conduct daily meetings to review event contracts and ensure last-minute changes are communicated accordingly.
• Conduct coordination meetings to ensure key departments are fully aware of relevant details.
• Maintain visibility throughout events and act as the on-site client liaison.
• Follow up post-event to address any issues and solicit return business.
• Establish good business and social relationships within the industry and participate in PR activities to increase sales leads for the hotel.
• Prepare weekly, monthly, quarterly, and annual reports as required.

• Achieve daily targeted number of sales calls with effectiveness
• Develop business leads for the Hotel on a weekly basis
• Prepare monthly list of accounts to penetrate for the following month
• Plan a minimum of 2 site inspections/entertainment meetings per week to qualified potential accounts or new accounts
• Prepare monthly action plan for main market segment
• Perform monthly review account profile on room nights production and average rate
• Monitor competitors’ rate strategy, account penetration and marketing activities to maintain a competitive edge
• Fully responsible of accounts under his/her management , including contracting, updating profile and renewing contracts
• Update management on VIP arrivals, meet and greet accordingly
• Up-sell, cross-sell and promote Hotel facilities & services at every available opportunity in order to maximize sales revenue
• Conduct negotiations to achieve the best profit and rates for the Hotel
• Attend hotel clients and local community business events to network and maintain high visibility

Update Director of Sales & Marketing on market trends and business leads

1. •Supervising Front Office, Housekeeping and Maintenance
2. •Manage hotel operations to maximize profitability and to ensure superior guest experience
3. Manage room inventory and pricing strategies in coordination with the revenue management team to optimize occupancy rates and revenue.
4. Coordinate with the maintenance department to ensure all guest rooms and public areas are in excellent condition and any issues are promptly addressed.
5. Handle guest complaints and feedback, taking immediate corrective action when necessary to resolve conflicts and prevent recurrence.
6. Prepare and manage the budget for the rooms division, including forecasting and controlling expenses to meet financial objectives.
7. Train, mentor, and evaluate the performance of rooms division staff, promoting a culture of high performance and continuous improvement.
8. Liaise with the sales and marketing department to support promotional activities and accommodation packages that enhance guest experience and hotel revenue

1. Food & Beverage Manager to organize and direct a team essentially oriented towards customer service & satisfaction in the restaurant, bar, room service, banquet and executive lounge.
2. Ensure the delivery of all orders while maintaining a high quality of service, creates constantly and consistently maximum guest satisfaction in all Food & Beverage outlets
3. Insure that all expenses: food cost, beverage cost, labour cost and other expenses are within budgetary limits

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.

•Achieve daily targeted number of sales calls with effectiveness and Develop business leads for the Hotel on a weekly basis

•Prepare monthly list of accounts to penetrate for the following month and prepare monthly action plan for main market segment

•Fully responsible Corporate and MICE, including contracting, updating profile and renewing contracts