Total 75 job vacancies by AccorHotel

HEAD BUTLER

As the Head Butler, you will lead and manage a team of butlers to deliver exceptional service and hospitality to guests. Your primary responsibility is to oversee the daily operations of the butler department, ensuring seamless coordination and execution of tasks. You will coach, mentor, and supervise butlers, setting high standards for guest service, etiquette, and professionalism. Additionally, you will liaise with other departments to fulfill guest requests and preferences, maintain inventory of supplies, and ensure the cleanliness and presentation of guest areas. Your leadership and attention to detail will contribute to an unforgettable guest experience.

Primary Responsibilities

General Duties

• Support Front Office Manager to manage and organizes Front Office team whose mission is to ensure service and product quality standards are met and that optimum service is provided to all guests according to Hotel’s and Company’s objectives.   This is accomplished within the scope of a budget and in conformity with well- defined management norms.
• To be the champion of membership program for the resort and sharing through training to other colleagues on information related to membership program
• Responsible for planning, directing, controlling, co-coordinating and participating in the activities of all personnel engaged in guest-related activities in Front Office.
• Responsible for the operation of the Front Office department, overall condition and maintenance of the property, repair and up keeping of the furniture, fixtures and equipment's, installations, systems and buildings of the Hotel. Both in term of assets and respect of equipment’s.
• Monitor Front Office personnel in particular Butler team to ensure guests receive prompt, cordial attention and personal recognition at all-time especially for special attention guest and VIP
• Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue by setting up target and drive the team to achieve up-sell program for villa and in house activities
• Promote internal hotel sales and in-house facilities and monitors Front Office Marketing techniques in line with Resort’s Sales and Marketing Program
• Maintain knowledge of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out
• To know and implement system recovery procedures when needed, interpret reports and share the necessary information to relevant department for improvements
• Monitor and control the VIP amenities, making sure that they are fresh and in high quality
• Conduct comprehensive monthly departmental meetings to include a review of procedures and events which warrants special handling and detailed information
• 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
• Maintain all procedures and adheres to them within the  guidelines; in particular with emphasis on hotel credit policy.
• 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
• Works with Housekeeping and Finance in the preparation and monitoring of the Rooms’ and FO budget and forecast.

General Responsibilities

• Plans, directs, controls and co-ordinates activities of all Front Office personnel on activities related to guest to make sure personalized service is extended at all-time to in house guest to maximize guest satisfaction
• Responsible for the elaboration and implementation of standards related to SOP and LQA standards
• Schedule and regularly conducts routine inspections of areas under his control
• Checks all Front Office equipment including buggy and hotel vehicle, making sure they are in clean and in good working conditions, follow up on equipment that need repair, additional spare parts, replacement or disposal
• Co-operates with  the  Purchasing  department  in  locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money
• Controls   costs   by minimizing/decreasing chances of property damage,   maintaining   adequate inventory of items including stationeries and collaterals

Chef de Partie is responsible for the production of all pastry Items following standard recipes production of the highest quality products, supervising the Colleagues in efficient manner, strive to keep the working hours to the most efficient. Without compromising quality, maintain hygiene and safety standards as per company guidelines. Create a departmental culture of motivation, team spirit and creativity. 

General Duties 

• Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications. 
• Understand the basic philosophy of the company. Implement and energize the  Company philosophy in their daily work. 
• Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum. 
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum. 
• Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience. 

Policies and Procedures 

• Ensure adequate staffing daily to ensure smooth operations.  
• Prepare recipes of new items for costing and verify cost analysis of each dish. 
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission. 
• Liaise with the Stewarding section to maintain cleaning schedule. 
• Maintain H.A.C.C.P program where implemented. 
• Perform any other related duties as and when assigned by the Assistant Pastry Chef. 

Primary Responsibilities

• General Duties

• Direct and supervise the preparation and production of all dishes and ensure that they comply with the prescribed recipes and specifications. Undertake regular checks on the quality of all food items and recommended improvement when necessary.
• Develop a presence in your designated restaurant. Each evening visit the restaurant and meet with guests. Promote Dining destination.
• Determine the required mice-en-place in each section and check the store requisitions. Sign off on prepared requisitions by subordinates.
• Create the menus and produce recipes with Executive Chef. Prepare sample tasting for management when required.
• Review the sale of dishes. Suggest and implement changes to the menu items according to customer’s demand and the availability of seasonal ingredients for supervisor’s approval.
• Monitor the proper handling and storage of all produce to keep spoilage to a minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great guest experience.

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the restaurant.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

• Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications.
• Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work.
• Check and prepare the required mise-en-place according to orders.
• Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications.
• Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum.
• Monitor the proper handling and storage of all produce to keep spoilage to a   minimum.
• Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge daily to ensure great experience.
• Create new types of pastries and desserts preparing sample tasting

Policies and Procedures

• Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly staff rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate.
• Take ownership and accountability for the profitability of the outlet.
• Prepare recipes of new items for costing and verify cost analysis of each dish.
• Prepare monthly duty roster and manage Public Holiday and Annual Leave.
• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission.
• Liaise with the Stewarding section to arrange schedule of cleaning and pest control.
• Assist Executive Chef in preparing operating budgets.
• Maintain H.A.C.C.P program where implemented.
• Perform any other related duties as and when assigned by the Executive Chef.

Secondary Functions:

• Assist with inventories as scheduled.
• Assist in creation of Banqueting menus, recipes and costs.
• Follow maintenance program and cleaning schedule.
• Perform duties in other areas of kitchen as assigned.
• Work at off-premise functions.
• Attend designated meetings.
• Participate and help organize cooking competitions.

Primary Responsibilities

Operation

• Conduct daily briefings and ensure that all pertinent information is well received by team members

• Supervise and manage daily activities of the department

• Ensure that all team members are properly trained and have the tools and equipment needed to effectively carry out their respective job duties

• Educate/train team members on current safety issues to ensure compliance with all local laws and safety regulations

• Work with Design and Construction team, engineers, and/or outside architects regarding renovations and other such projects; contact contractors for bids and meet with appropriate construction supervisors

• Supervise the maintenance and of repair the interior and exterior of buildings, hotel rooms and contents

• Ensure the execution and achievement of the hotel's preventive maintenance program

• Establish and maintain procedures with regards to the security and replenishment of the hotel’s inventory and assets, such as (not limited to) tools, supplies, equipment, furniture, televisions etc.

• May be responsible for determining the security requirements necessary to ensure that hotel property, employees, guests and patrons are protected against theft, crime, and other hazards, and/or manage the relationship with a third party security firm contracted for such purposes

• Monitor budget and control expenses within all areas of the department

• Participate in the preparation of the annual departmental operating budget and financial

Team Management

• Plan for future staffing needs

• Interview, select and recruit team members

• Identify and develop team members with potential. Mentor and train appropriate employees for upward growth

• 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

• 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

him/

Other Responsibilities

• Be fully conversant with hotel fire & life safety/emergency procedures

• Comply with hotel and department policies and procedures at all times

• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the Management of the Hotel

hi

Main Complexity/Critical issues in the Job

Proficient in all aspects of building operations and facilities management

Primary Responsibilities

Operation

• Carry out planned and unplanned maintenance programs for the various systems such as (not limited to) the following :

Air-conditioning & electrical, refrigeration, FLS equipment, building maintenance including furniture & fixtures, painting, parts renewal & repairs, kitchen and laundry equipment, low voltage (LV), guest rooms, F&B outlets, function/banquet areas, front/back of the house, plumbing & drainage

• Communicate with engineering management and team leader with regards to possible improvements to increase efficiency

• Co-ordinate and inform engineering management and team leader of any disruptions to service of any kind

• Always implement safe work practices, efficient methods, proper preventative maintenance and repair

• Develop skills through training and hands on experience

• Comply with hotel and department policies and procedures at all times

Other Responsibilities

• Be fully conversant with hotel fire & life safety/emergency procedures

• Comply with hotel and department policies and procedures at all times

• Attend all briefings, meetings and trainings as assigned by management

• Report for duty on time wearing clean and complete uniform at all times

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the Management of the Hotel

Revenue Management

• Continuous analysis of changing channel distribution models and the impact on consumer booking trends
• Optimizes hotel and corporate pricing strategies through definition and management of BAR levels, stay restrictions and other tactics, which are congruent with demand factors and which are managed through all distribution channels
• Maintain rates which promote integrity and which protect the relationships with long term customers

• Work with Revenue Management Team to determine effective and engaging rate offers (packages) which are then offered in to the right customer in the right channel

• Monitors transient, group and tour booking pace in order to determine pricing and availability controls for all reservation distribution sources. Discusses and implements changes in distribution plan accordingly

• Completes all rooms and revenue forecasting to accurately project unconstrained demand

• Ensure that appropriate overrides are in place, special events are accurately loaded in the system

• Determine unconstrained demand and maintains the data within the Demand Analysis strategies, both future and historical

• Work with Director of Sales & Marketing and Sales Team members to encourage strategic selection of the right piece of business, in keeping with brand guidelines

• Track and analyze of competitive set pricing and yield strategies, gaining the ability to predict the comp set reaction to changes in the marketplace

• Plays an active role in the Strategic Planning, Marketing Plan and budgeting processes
   
• Chairs and prepares materials for the weekly Revenue Management Meetings
   
• Prepares revenue updates as required
   

Team Management

• Interview, select and recruit direct reports

• 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

Other Responsibilities

• Be aware of the hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

• Be fully conversant with the brand, its standards and its DNA (visual and written communication, product, service, distribution e.g. brand Packages) 

• Manage brand compliance for the hotel to grow the equity of the hotel and outlet brands and the brand equity across all channels 

• Manage all marketing/promotional/sales collateral development/production both on and off line 

• Manage a fully integrated communications calendar for the Hotel around events, food and beverage, public holidays, need periods 

• Liaise with the regional Communications team to maximize communications exposure 

• Ensure all visual and written communication (internal/external, offline/online) is fully aligned with the hotels positioning and brand 

• To identify opportunities to further expose the hotel and maximize revenue opportunities through sponsoring local sport/cultural/art events that are aligned with the hotel positioning and are sound in delivering a strong ROI 

• Drive the marketing and communication (internal and external) of the Hotels CSR commitments 

• Ensure that Accor Loyalty Program is robustly promoted in the hotel and champion a loyalty culture  

• Ensure the hotel Accor Loyalty recognition program is followed and according to the brand promise 

• To identify complimentary Partnership opportunities to grow the hotel equity (always ensuring our own Loyalty and Subscription programs are protected) 

• In conjunction with the Director of Revenue manage country, regional and global partnership opportunities with airlines and financial institutions. 

• Effectively manage the hotel’s content and images through conducting regular website audits 

• Manage the hotels’ website – traffic and revenue generation, promotional content display  

• Manage the hotel email database and e communication activity  

• Manage online advertising for the hotel (display banners, SEM/PPC etc)  

• Manage the online promotion of  buy-outs and food and beverage activity at the hotel  

• Set-up, manage social media accounts and sharing sites as relevant to the hotels markets (Facebook, Twitter, You Tube, Instagram etc) and develop social networks 

• Monitor various media for positive and negative comments and discussions about the Hotel (Trip-advisor, Blogs, Forums). Take part in conversations and answer comments as a mediator 

• Report to appropriate parties negative comments and discussions 

• Identify threats and opportunities in user generated content surrounding our Hotel 

• Recommend new alternatives or ideas to develop the Hotel’s online marketing strategies 

• Be fully aware and up-to-date  with the brands audit criteria 

Job Purpose

To perform sales and marketing duties in supporting the responsibilities of the Director of Sales & Marketing by implementing the Marketing Plan as a tool to achieve the set goals.

Primary Responsibilities ​​​​​​​

• Maintain and develop business with existing and new customers on behalf of Raffles Bali
• Conduct in the most efficient manner daily sales activities to promote the services of the hotel via sales calls, telephone blitz, email blitz and the like to all corporate and government accounts.
• Develop and maintain Raffles Bali database covering corporate, government, travel and media.
• Administrative support for Director of Sales & Marketing.
• Shares and updates management on any trade related developments which directly affects the business of the hotel – including information on the competition.
• Participate on regular sales meeting actively.
• Coordinate with Sales Manager and Sales Coordinator once business deal is closed for their smooth follow ups. 
• To develop and maintain marketing programs and related activities to ensure maximum exposure of the resort to the right market.
• To do sales call to wholesalers, retail agents, airliners and / or corporations either locally or internationally as instructed by Director of Sales & Marketing.
• To produce sales call reports and follow up after each call
• To maintain and update file for each account as per standard.
• To reply all quotations within 12 hours and with the approval from Director of Sales & Marketing.
• To take up and perform in the best of his/her ability other duties assigned by either the Director of Sales & Marketing and / or the General Manager.

Job Purpose

This position is responsible for providing high-level secretarial and administrative support to the General Manager, and carry out tasks and requests as instructed. The Executive Secretary works with minimum supervision and handles confidential matters professionally.

Primary Responsibilities

Administrative and coordination

• Manage the General Manager’s diary to co-ordinate meetings/appointments, and to ensure smooth running of such meetings

• Screen/handle telephone calls, appointments, mails and emails and take action accordingly

• Take minutes at the Executive Committee Meeting

• Coordinate and communicate with various departments and all levels of staff on matters directed by the General Manager

• Prepare and manage correspondences with internal and external parties for General Manager’s signature

• Attend to requests from divisional, corporate or owners offices and facilitate it accordingly

• Attend to residents/patrons’ special requests or complaints that are directed to the General Manager

• Co-ordinate travel arrangements in a highly efficient manner and prepare detailed travel file accordingly

• Ensure approval forms are prepared for the General Manager for signature and approval of the Vice President, Operations, e.g. leave application forms, travel approval forms, expense claims reports, etc.

• Maintain systematic up-to-date filing and tracing systems

• Maintain and update Executive Committee and Department Heads’ personal files kept in the General Manager’s office

• Maintain and update Executive Committee and Department Heads’ leave record

• Maintain and update ‘Manager-On-Duty’ schedule

• Prepare monthly financial data reports

• Maintain confidentiality of sensitive matters/issues

• Manage and upkeep the functionality and cleanliness of the office

• Ensure adequate stock of office stationery

• Maintain a high level of professionalism and project a positive image of the organization.

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features

• Be fully conversant with hotel fire & life safety/emergency procedures

• Attend all briefings, meetings and trainings as assigned by management

• Maintain a high standard of personal appearance and hygiene at all times

• Perform other reasonable duties assigned by the assigned by the Management

Primary Responsibilities  

• Greet the guest, present menu, help with guest choice, making suggestions, takes order and serves food & beverage according to standard procedures. 
• Set up bar at the start of opening, including liquor, icing, glassware, juices and garnishes. 
• Process drink orders in proper calling order directly from service staff, to check for correct number of drinks and manage billing quickly and efficiently. 
• To make all cocktails in accordance with beverage standard, using full standard measures.  
• Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. 
• The ability to ensure that the bar is stocked and all side opening and closing duties are completed. 
• Clean glasses, utensils, and bar equipment. 
• Assist with cleanup - mopping floors, removal of cans and bottles, general cleaning of rails and counters, removal of melting ice in bins. 
• Checks on guest satisfaction, attends to guest needs and complaints with proper follow up by informing the Management or Senior Team Leader. 
• Presents check, performs cashiering function, bid guest farewell and invite them to come back. 
• Maintains cleanliness of work place by performing clearing functions. 
• Attends all meetings and trainings as conducted. 
• Performs food runner duties as required. 
• Answer phone calls. 
• Carry out light cleaning and maintenance of bar/restaurant. 
• Dispense beverages 
• Take table reservations and effectively control the flow of the guests in the restaurant ensuring  
• Comply with hotel and department policies and procedures at all times. 
• Help implement work simplification and necessary changes 
• Ensure miss-en-place is carried out before each shift 
• Following up in proper billing procedures  

Competencies 

• Ability to ensure that hotel’s standards, policies and procedures within food & beverage operation are applied. 
• Ability to prioritize and organize work assignments, delegate work. 
• Ability to direct performance of food & beverage management and follow up with corrections where and when needed. 
• Ability to motivate food & beverage Colleagues and maintains a cohesive team. 
• Ability to ascertain food and beverage training needs and provide such trainings. 
• Ability to be a clear thinker, analyzes and resolves problems exercising good judgments. 
• Ability to focus and pay attention on details. 
• Ability to suggest sell food and beverage venues, menu items, beverages and wines. 
• Ability to input and access information into MICROS system. 
• Ability to perform physical effort when needed. 
• Ability to endure abundant physical movements in carrying out job duties. 
• Ability to ensure security and confidentiality of guest and hotel information
• Ability to work without directs supervision.
• Knowledge of all product items, preparation method / time, ingredients, sauces, portion sizes, garnishes, presentation and prices.
• Bar layout, table / seat / station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. 

Job Purpose

This position is responsible for the planning and management of the overall sales and marketing of the hotel to achieve optimal occupancy, maximizing revenue, and meeting/exceeding hotel profit objectives.

Primary Responsibilities

Business Performance

• Prepare, implement and compile data for the strategic sales plan, monthly reporting, annual goals, sales and marketing budget, forecasts and other reports as directed/required

• Analyze monthly P&L and month-end reports, identify deviation from business plan goals

• Work with Finance and team in preparation and management of the department’s budget and financial forecasts

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

Sales & Marketing

• Conduct daily briefing with department on current key activities

• Direct and manage all group, transient, and catering/banquet sales activities to maximize revenue for the hotel

• Survey, review and analyze competition, market trends, customer needs and comments in order to be proactive and adapt with business intelligence

• Determine the effectiveness of existing programs and develop new strategies

• Manage/direct all advertising, public relations and promotional activities in conjunction with corporate marketing and public relations departments

• Actively participates in sales presentations, property tours and customer meetings

• Evaluate changes in guest needs, the guest mix and competitive set, to recommend appropriate product/service and operational changes as necessary

• Participate in community and professional organizations to maintain high visibility and promote a positive image

Team Management

• Interview, select and recruit direct reports

• Identify and develop team members with potential

• Conduct performance review and manages performance issues that arise within the management team

• Constantly monitor team members performance, attitude and degree of professionalism

• Work with Talent & Culture function to ensure appropriate hiring, training, motivating, coaching, counseling and development of team members according to the changing needs of the business
• conduct monthly departmental meetings

Job Purpose

This position is responsible for the supervision of the smooth and efficient daily operation of the Front Desk and ensures that all hotel guests and visitors receive an optimum level of service and care at all times.

Primary Responsibilities

Front Office Operation

• 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

Team Management

• Provide department orientation and training of the hotel service standards, procedures and programs
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Motivates and provides a work environment which brings out the best in team members

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, outlets and hotel services/features
• Be fully conversant with hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Main Complexity/Critical issues in the Job

Maintain highest standards and quality of services in Front Office operation to meet and exceed budgeted revenue targets and guests’ expectation/VOG target.

Reporting to the Director od Sales & Marketing, the Digital Marketing Executive is responsible for the following tasks:

• MARKETING CAMPAIGNS
  • According to the marketing and communication plan and in tight relationships with the program team and the social media manager, conceive, plan, and execute marketing campaigns through the available channels and with relevant content.
  • Performance monitoring: evaluate each campaign, and recommend optimization according to defined KPIs (opening rate, click rate, engagement rate…)
  • Develop a marketing content strategy to generate lead, influence, and engagement on our platforms.
  • Implement a regular strategic monitoring on content marketing to develop innovative content.
  • Coordinate the emailing campaigns and streaming of major events on Marcel (Publicis Intranet) with the dedicated Marcel team.

• WEBSITES OPTIMIZATION
  • Animate and optimize both the institutional Women’s Forum website and the Events websites (SEO and up to date content)
  • Animation of the Women’s Forum page on Publicis Intranet “Marcel” and follow up on the KPI

• ACTIVATION AND ANIMATION OF THE WOMEN’S FORUM COMMUNITY
  • Identify the different Women’s Forum communities and design bespoke animation plans to guarantee their engagement.
    • Briefing call, speakers’ management, logistics, communication elements)
    • Organize happenings both on and offline such as webinars, live talks, breakfast, after works…
• Daily management of the database and the CRM tools (Hubspot)

Sales Manager
Mit Ihrer Leidenschaft und Motivation verkaufen Sie unvergessliche Erlebnisse an Gäste, die in Ihrem Hotel wohnen. Sie sind professionell und kennen sich ausgezeichnet aus was Ihr Hotel anbelangt. Sie bauen starke Beziehungen auf und schaffen eine Bindung zu Ihren Gästen.
Was wir bieten:
In 3-4 Punkten Aufführung der Vorteile und Benefits der Tätigkeit im Hotel
Mitarbeiterkarte für vergünstigte Tarife in Accor weltweit
Sie erhalten Zugang zu unserem Trainingsangebot über unsere Accor Akademien
Möglichkeit, Ihr Talent zu entwickeln und sowohl innerhalb Ihres Hotels, als auf der ganzen Welt
Möglichkeit, im Rahmen unserer Corporate Social Responsibility Aktivitäten, wie Planet 21 einen Beitrag zu leisten
Was Sie erwartet:
Sie generieren Gruppen- und/oder Bankettgeschäfte etc. und erreichen die Verkaufsziele
Sie legen Kennzahlen fest, erstellen Angebote, verhandeln Preise und schliessen Verträge ab
Sie nehmen an Messen, Kongressen und Werbeveranstaltungen teil
Sie pflegen wichtige Kontakte, Adressdateien und Geschäftsdaten

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; 

General Duties 

• Produce pastries, cakes, desserts, chocolates, petit fours and ice cream and ensure that they are in compliance with the prescribed recipes and specifications. 

• Understand the basic philosophy of the company. Implement and energize the Company philosophy in their daily work. 

• Assist in keeping record on stock level and store all semi-finished and finished bakery Products properly to keep spoilage to a minimum. 

• Monitor the proper handling and storage of all produce to keep spoilage to a minimum. 

• Participate to Daily Taste Panel to ensure FB team, Culinary and Pastry knowledge is challenge daily to ensure great guest experience. 

Helps to maintain Company Culture 

• Understand the basic philosophy of the company. Implement and energize the company philosophy in all colleagues’ daily work. 

Maintenance, Cleanliness and Sanitation  

• Inspect and ensure that all operating equipment it is maintained in good working conditions and raise repair and maintenance request when necessary. 

•  Ensure that the workstations are clean and sanitized and the proper safety procedures are observed by cooks at all times. 

Induction and Onboarding 

• Coordinate pre-arrival experience for all new colleagues 

• Ensure new colleague feel welcome  

• Coordinate orientation programs and three month training plans; 

Culture Diversity and Inclusion 

• Demonstrate the AccorHotels values in all behaviors with the hotel team; 

• Support diversity in the selection of colleague ensuring equality of treatment based on competencies; 

Policies and Procedures 

• Ensure adequate staffing daily to ensure smooth operations.  

• Prepare recipes of new items for costing and verify cost analysis of each dish. 

• Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by Assistant Pastry Chef before submission. 

• Liaise with the Stewarding section to maintain cleaning schedule. 

• Maintain H.A.C.C.P program where implemented. 

• Perform any other related duties as and when assigned by the Assistant Pastry Chef. 

Secondary Functions: 

• Assist with inventories as scheduled. 

• Assist in creation of Banqueting menus, recipes and costs. 

• Follow maintenance program and cleaning schedule. 

• Perform duties in other areas of kitchen as assigned. 

• Work at off-premise functions. 

• Attend designated meetings. 

General Duties 

1. Manages and organizes a maintenance team whose mission is to ensure proper maintenance and repair  of the  landscape area.  This  is accomplished within  the scope of a budget and in conformity with well- defined management norms. 
2. Responsible for planning, scheduling, controlling, co-coordinating and participating in the activities of all personnel engaged in maintenance activities. 
3. Responsible for the operation of the landscape department, overall condition and maintenance of landscape, repair and up keeping. 
4. Responsible for the security and safety norms  

General Responsibilities 

1. Plans, controls and co-ordinates activities of all landscape maintenance personnel engaged in maintenance and repair of landscape. 
2. Responsible for the elaboration and implementation of maintenance standards. 
3. Inspect regularly the entire Hotel landscape area and perform repairs and maintenance jobs are done according to hotel standards and practices. 
4. Check regularly the state of cleanliness and hygiene and sanitation of hotel landscape area.  
5. Co-operates with the Purchasing department in locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money. 
6. Controls costs by minimizing/decreasing chances of property damage, maintaining adequate inventory of tools. (Maintenance store control). 
7. Prepares the schedules of all maintenance colleagues, controls this schedule making sure all areas are covered properly. 

Preventive Maintenance 

1. Ensure to set up a preventive maintenance program covering all areas of the hotel. (Set up of a data base system). 
2. Set up a schedule for preventive maintenance and ensure its realization in a timely manner. 
3. Ensure that the plants are full listing is available and fully updated for a proper schedule of preventive maintenance. 
4. Liaise with project team on preventive maintenance whenever is necessary. 

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  

• Prepare and implement strategic activities for attracting talent to the hotel; 

• Establish relationships with local schools and colleges; 

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

• Submit entries in regional HR and Employer recognition awards; 

• Provide monthly articles for publication in internal communication network; 

• Assist the General Manager to establish owner understanding of the financial impact of non-compliance in providing support for the talent journey activities. 

Recruitment and Selection  

• Lead activities which ensure that the hotel has the right talent in the right role; 

• Engage in processes which assist in spotting talent inside and outside the organisation; 

• Prepare budget of talent needs based on business strategies; 

• Monitor and align staffing to business needs;  

• Handle selection and recruitment of managerial and above positions and ensure a smooth onboarding experience; 

• Establish/ implement retention strategies to fulfill succession planning and business objectives; 

• Establish processes to reduce/ minimise the turnover rate; 

• Identify high potentials through vertical and laterally movements within existing talent by providing 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; 

• Conduct probationary reviews and provide feedback to talent. 

• To be involved in day-to-day audit work on operation and to advice the Hotel Manager for any uncharacteristic happenings.
• To provide a courteous, professional, efficient and flexible service at all times, following ACCOR/FRS Standards of Performance.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
• To be entirely flexible and adapt to rotate within the different sub departments of the Admin & General Division or any other Department of the hotel as assigned.
• To perform all duties and tasks when rotated or assigned to another Department as per established standards for that Department.
• To be fully conversant with all services and facilities offered by the hotel.
• To assist authorized users in relation to operation of the hotel’s IT system hardware, various modules and supporting personal computers.
• To ensure that preventive maintenance required by any IT equipment in the hotel is carried out appropriately.
• To coordinate the timely repair and return to service of any faulty systems or items of equipment.
• To establish and implement procedures to ensure the backup of data in any IT system.
• To rebuild data corrupted by either hardware or software faults.
• To coordinate the investigation and timely handling of any software fault reports or enhancement requests.
• To set up emergency procedures to continue the operation of the hotel in the event of system failure.
• To provide manuals on the use of any IT systems and incorporate those manuals into the relevant operating procedures of the hotel.
• To arrange the distribution of Night Audit and other regularly system-produced reports.
• To establish necessary security measures to prevent unauthorized access to the IT systems.
• To provide technical assistance to internal or external Audit staff.
• To work with the Sales & Marketing Department and Operational Departments to set up and maintain clean relevant databases for management purpose.
• To ensure the continuous availability of a hierarchy to deal with an emergency in any essential IT system.
• To ensure the availability of any stationery or consumables required by any IT systems.
• To keep the software in the Property Management System up to the current release as instructed by the Regional IT.
• To advise the management of the hotel on additional facilities that could be provided by existing or further IT systems and technological advances.
• To ensure that all licenses and annual maintenance contracts are complete and up to date
• To prepare weekly work schedules in accordance with workload and priorities for the approval by the Hotel Manager
• To project at all times a positive and motivated attitude and exercise self control.
• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.

Primary Responsibilities  

1. Supervise and carry out the production of pastries, Bread, Bakery, cakes, desserts, chocolates, petit fours, ice cream and ensure that they comply with prescribed recipes and specifications. 
2. Understand the basic philosophy of the company. Implement and energize the company philosophy in his/her daily work. 
3. Check and prepare the required mise-en-place according to orders. 
4. Prepare store requisitions for supervisor’s approval and check that the received goods meet the predetermined quality and purchasing specifications. 
5. Ensure the proper handling of all semi-finished and finished products to keep spoilage to a minimum. 
6. Monitor the proper handling and storage of all produce to keep spoilage to a   minimum. 
7. Drive Daily Taste Panel to ensure FB team and Culinary knowledge is challenge   
8.          daily to ensure great guest experience. 
9. Create new types of pastries and desserts preparing sample tasting 

Helps to maintain Company Culture 

1. Understand the basic philosophy of the company. Implement and energize the company philosophy in all colleagues’ daily work. 

Maintenance, Cleanliness and Sanitation  

1. Inspect and ensure that all operating equipment it is maintained in good working conditions and raise repair and maintenance request when necessary. 
2.  Ensure that the workstations are clean and sanitized and the proper safety procedures are observed by cooks at all times. 

Recruitment and Selection 

1. Engage in processes in finding talent insider and outside the organization 

2. Coordinate selection and recruitment of talents to ensure a smooth onboarding experience 

3. Support schemes to reduce/minimize the turnover rate; 

Induction and Onboarding 

1. Coordinate pre-arrival experience for all new culinary and stewarding colleagues 

2. Ensure new culinary and stewarding colleague feel welcome and all documentation as well as team members are prepared for the new colleague arrival; 

3. Coordinate orientation programs and three month training plans; 

4. Seek feedback from new colleague in their first month of employment; 

Culture Diversity and Inclusion 

1. Demonstrate the Accor Hotels values in all behaviors with the hotel team; 

2. Support diversity in the selection of colleague ensuring equality of treatment based on competencies; 

Policies and Procedures 

1. Ensure adequate staffing daily to ensure smooth operations. Create and submit weekly colleagues’ rosters for Executive Chef Approval and advise Executive Chef on recruitment and promotion of subordinates when appropriate. 
2. Take ownership and accountability for the profitability of the outlet. 
3. Prepare recipes of new items for costing and verify cost analysis of each dish. 
4. Prepare monthly duty roster and manage Public Holiday and Annual Leave. 
5. Prepare daily market list after reviewing the par stock and prepare the requisition orders to be approved by executive chef before submission. 
6. Liaise with the Stewarding section to arrange schedule of cleaning and pest control. 
7. Assist Executive Chef in preparing operating budgets. 
8. Maintain H.A.C.C.P program where implemented. 
9. Perform any other related duties as and when assigned by the Executive Chef. 

General Duties 

1. Manages and organizes a maintenance team whose mission is to ensure proper maintenance and repair  of the  landscape area.  This  is accomplished within  the scope of a budget and in conformity with well- defined management norms. 
2. Responsible for planning, scheduling, controlling, co-coordinating and participating in the activities of all personnel engaged in maintenance activities. 
3. Responsible for the operation of the landscape department, overall condition and maintenance of landscape, repair and up keeping. 
4. Responsible for the security and safety norms  

General Responsibilities 

1. Plans, controls and co-ordinates activities of all landscape maintenance personnel engaged in maintenance and repair of landscape. 
2. Responsible for the elaboration and implementation of maintenance standards. 
3. Inspect regularly the entire Hotel landscape area and perform repairs and maintenance jobs are done according to hotel standards and practices. 
4. Check regularly the state of cleanliness and hygiene and sanitation of hotel landscape area.  
5. Co-operates with the Purchasing department in locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money. 
6. Controls costs by minimizing/decreasing chances of property damage, maintaining adequate inventory of tools. (Maintenance store control). 
7. Prepares the schedules of all maintenance colleagues, controls this schedule making sure all areas are covered properly. 

Preventive Maintenance 

1. Ensure to set up a preventive maintenance program covering all areas of the hotel. (Set up of a data base system). 
2. Set up a schedule for preventive maintenance and ensure its realization in a timely manner. 
3. Ensure that the plants are full listing is available and fully updated for a proper schedule of preventive maintenance. 
4. Liaise with project team on preventive maintenance whenever is necessary. 

Hotel safety and security 

1. In accordance with Indonesia laws and regulations, ensure safe usage of the fire, gas and electrical equipment and related items. 
2. Ensure regular fire drills are running in co-operation with the security department. 

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.

General Duties 

1. Support Front Office Manager to manage and organizes Front Office team whose mission is to ensure service and product quality standards are met and that optimum service is provided to all guests according to Hotel’s and Company’s objectives.   This is accomplished within the scope of a budget and in conformity with well- defined management norms. 
2. To be the champion of membership program for the resort and sharing through training to other colleagues on information related to membership program 
3. Responsible for planning, directing, controlling, co-coordinating and participating in the activities of all personnel engaged in guest-related activities in Front Office. 
4. Responsible for the operation of the Front Office department, overall condition and maintenance of the property, repair and up keeping of the furniture, fixtures and equipment's, installations, systems and buildings of the Hotel. Both in term of assets and respect of equipment’s. 
5. Monitor Front Office personnel in particular Butler team to ensure guests receive prompt, cordial attention and personal recognition at all-time especially for special attention guest and VIP 
6. Supervise the Front Office team to ensure optimum occupancy and average room rate for the purpose of maximizing revenue by setting up target and drive the team to achieve up-sell program for villa and in house activities 
7. Promote internal hotel sales and in-house facilities and monitors Front Office Marketing techniques in line with Resort’s Sales and Marketing Program 
8. Maintain knowledge of credit policies and procedures and liaise closely with Finance Department to ensure that credit procedures are properly carried out 
9. To know and implement system recovery procedures when needed, interpret reports and share the necessary information to relevant department for improvements 
10. Monitor and control the VIP amenities, making sure that they are fresh and in high quality  
11. Conduct comprehensive monthly departmental meetings to include a review of procedures and events which warrants special handling and detailed information 
12. 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 
13. Maintain all procedures and adheres to them within the  guidelines; in particular with emphasis on hotel credit policy. 
14. 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 
15. Works with Housekeeping and Finance in the preparation and monitoring of the Rooms’ and FO budget and forecast.  

Management Responsibilities 

1. 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 
2. Works with Front Office Manager on manpower planning and management needs 
3. Responsible for ensuring implementation of the hotel vision in the Front Office department and implementation of the regular business action plans. 
4. Ensure that all policies, procedures and rules set by the management are adhered to by the staff in the Front Office department 
5. Maintain inter-departmental relationships to ensure seamless customer service 
6. Maintain appropriate standards of conduct, dress, hygiene, uniforms, appearance and posture of departmental colleagues 

General Responsibilities 

1. Plans, directs, controls and co-ordinates activities of all Front Office personnel on activities related to guest to make sure personalized service is extended at all-time to in house guest to maximize guest satisfaction 
2. Responsible for the elaboration and implementation of standards related to SOP and LQA standards 
3. Schedule and regularly conducts routine inspections of areas under his control 
4. Checks all Front Office equipment including buggy and hotel vehicle, making sure they are in clean and in good working conditions, follow up on equipment that need repair, additional spare parts, replacement or disposal 
5. Co-operates with  the  Purchasing  department  in  locating  sources  for needed items, substitutes locally available for imported ones and ensure best quality and value for money 
6. Controls   costs   by minimizing/decreasing chances of property damage,   maintaining   adequate inventory of items including stationeries and collaterals