Total 91 Manager administration assistant job vacancies in Indonesia

AYANA Hospitality is seeking an Assistant Food & Beverage Manager for AYANA Komodo to support our Food & Beverage Manager in ensuring high-quality service and guest satisfaction. This role will involve assisting in the management of all food and beverage operations, from restaurants to bars, while maintaining exceptional standards of service and quality. The ideal candidate should possess strong leadership skills, as well as a deep understanding of food and beverage trends.

Responsibilities

• Assist in overseeing the daily operations of food and beverage outlets to meet quality and service standards.
• Manage and train team members to ensure efficient and effective service.
• Monitor inventory levels and assist in procurement and budget management.
• Handle guest inquiries and complaints promptly to ensure satisfaction.
• Develop and implement strategies to improve revenues and reduce costs.
• Ensure compliance with health and safety regulations.

• Minimum of 2 years of experience in assistant Manager role within the food and beverage department.
• Strong knowledge of food and beverage trends and best practices.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage multiple tasks in a fast-paced environment.
• Proficiency in restaurant management software and MS Office.
• Fluent in English.

TBA

We are seeking an enthusiastic and detail-oriented Assistant Front Office Manager to support our front office operations. In this role, you will play a crucial part in ensuring the smooth and efficient functioning of the reception area, assisting in managing the front desk team, and providing excellent service to our guests.

Responsibilities:

• Assist the Front Office Manager in overseeing daily front desk operations.
• Ensure that guests receive a warm and friendly welcome upon arrival.
• Handle guest inquiries, complaints, and requests in a professional and timely manner.
• Coordinate and manage reservations, check-ins, and check-outs efficiently.
• Train and mentor front desk staff to maintain high standards of customer service.
• Monitor front desk activities and ensure compliance with company policies.
• Assist in managing the front office budget and inventory of supplies.
• Collaborate with other departments to enhance the guest experience.
• Perform other related duties as assigned by the Front Office Manager.

• Proven work experience as a Front Office Manager minimum for 1 year
• Diploma/ Bachelor’s degree in hospitality management or relevant field
• Proficiency in English (oral and written)
• Solid knowledge of OPERA Hotel System
• Excellent communication and people skills
• Willing to be placed in Karawang

• 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.

• To assist the appointed Project Manager in managing the project inclusive of cost planning, consultant and contractor procurement, design management, construction management until project completion and handover.
• On-site coordination of activities of the appointed project consultants in alignment with the project schedule and budget.
• Engage with project stakeholders (internal to the client) and external (e.g., industrial estates, authorities, and providers) in connection with the project.
• Manage and oversight all project procurement and coordination activities including, but not limited to the procurement of early works and main contractors, critical equipment and other specialist suppliers.
• Aiding appointed Project Manager in administering appointed contracts and undertake all necessary interfacing and reporting with the contractors during the post-contract phase.
• To maintain effective project governance, processes and systems to be utilised throughout project.
• To manage the implementation of the master programme, manpower, materials & plant schedules.
• Responsible for the project planning, including producing the detailed project plan.
• To lead and facilitate the overall cross-functional project team.
• To prepare master programme, formal project progress and other reports.
• Any other work-related tasks or duties deemed required and assigned by the management / line manager.

• Identifies new reservations sales business to achieve personal and property revenue goals.
• Understands the overall market, including competitors’ strengths and weaknesses, economic trends, supply and demand etc. and knows how to sell against them.
• Closes the best opportunities for the property based on market conditions and property needs.
• Monitors same day selling procedures to maximize room revenue and control property occupancy.
• Gains understanding of the property’s primary target customer and service expectations; serves the customer by understanding their business, business issues and concerns, to offer better business solution.
• Responds to incoming reservations sales opportunities for the property
• Uses sales resources and administrative/support staff effectively.
• Assists in monitoring group reservation forecast data.
• Coordinates with sales to process rooming lists and reservation cards.
• Assists with monitoring accuracy of reservation sales orders within tracking systems.
• Tracks no-show reservations and processes charges as needed.
• Checks daily arrivals to ensure all necessary billing instructions are applied to reservations.
• Supports customer loyalty and property’s brand standards by delivering service excellence throughout each customer experience.
• Serves the customer by understanding their needs and recommending the appropriate features and services that best meet their needs and exceed their expectations, while building a relationship and loyalty to the company.

• Oversee daily warehouse operations, including receiving, warehousing and distribution.
• Ensure all logistics activities comply with regulatory and internal procedural requirements.
• Set up and maintain an efficient warehouse layout for optimal space utilization.
• Stock level monitoring, cycle count, and assist HOD in controlling B Goods and consignment products.
• Assist in developing and implementing logistics strategies to enhance operational efficiency.
• Prepare and present reports on logistics KPI and quality targets to upper management.

AYANA Hospitality is seeking a dynamic and motivated Assistant Learning & Development Manager to join our team at AYANA Komodo, located in the stunning Komodo Island. In this role, you will support the Learning & Development Manager in designing, implementing, and evaluating training programs that enhance employee performance and contribute to the overall success of the resort. You will collaborate with various department heads and trainers to identify training needs, develop training materials, and deliver engaging and effective training sessions. The ideal candidate possesses a passion for developing others, strong communication skills, and a proactive approach to learning and development.

Responsibilities

• Assist in developing and implementing the resort's learning and development strategy
• Collaborate with department heads to assess training needs and develop training plans
• Support the design and delivery of training programs, workshops, and seminars
• Coordinate training logistics, including scheduling, resources, and venue arrangements
• Monitor and evaluate the effectiveness of training programs and provide recommendations for improvement
• Maintain training records and ensure compliance with training requirements
• Support the implementation of employee onboarding and orientation programs
• Stay up-to-date with industry trends and best practices in learning and development

• Minimum of 3 years of experience in a learning and development role, preferably in the hospitality industry
• Bachelor's degree in Human Resources, Training, or a related field
• Strong knowledge of learning and development principles and practices
• Excellent presentation and facilitation skills
• Ability to collaborate and work effectively with diverse teams
• Good organizational and project management skills
• Proficiency in Microsoft Office and learning management systems
• Strong problem-solving and analytical skills

1. Conducting income tax cuts in accordance with applicable tax regulations.
2. Preparing, reconciling, and routinely reporting tax administration.
3. Supervising the work of staff.
4. Implementing thorough and organized documentation.
5. Ensuring that the organization complies with all relevant tax laws and regulations.

• Minimum Bachelor's degree in Accounting/Taxation from reputable universities.
• In-depth knowledge of tax laws related to transfer pricing, regulations, and compliance requirements, specifically in hospitality and property industry.
• Certified in Brevet A, B, & C is preferable.
• Certified in Tax Consultant (IKPI) is preferable.
• Minimum 5 years of experience in related field, specifically in tax consultant.

• Working with the groups team on a day to day basis ensuring all enquires are analysed and responded to within brand standard timeframes
• Assist in the preparation of contracts for the leisure segment (FIT, group allocation and series)
• Work closely to set daily pricing and business strategies for all segments to maximise occupancy and ADR.

ABOUT YOUR ROLE:

To drive Retail Brand Owner sales strategy to grow the business profitably while coordinating the local offices, buying agents, commercial teams and local factories in driving the sales strategy.

KEY RESPONSIBILITIES:

1. Develop account strategies & initiatives with sales manager to achieve sales target/increase;

2. Collaborate with Sales Manager, Global Account Sales Leader, Regional Office on account strategy identification, planning and execution;

3. Coach and support new sales executive;

4. Manage monthly business review  with regional office, factory sales team to ensure global strategies and initiatives are aligned and  executed;

5. Manage and drive the “attack plan” regionally, support sales executive to achieve the regional sales target;

6. Drive the sales initiatives and collaborate with factory sales team;

7. Proactively identify potential customers and prospect opportunities  at local office and buying agent;

8. Manage buying office, ensure service and solutions  provided meet customer  needs ;

9. Manage  relationship with agents, buying offices and factories

10. Collect and analyze market and competitive landscape, drive proactive action with operation team and CS team according to customer forecas

1. Membantu dalam proses seleksi, pelatihan, dan pengembangan staf Front Office untuk memastikan mereka mencapai potensi maksimal mereka.
2. Mendukung upaya pengembangan Sumber Daya Manusia dengan merencanakan, mengorganisir, mengarahkan, dan memotivasi staf Front Office serta membantu dalam pengendalian pengeluaran dan kinerja.
3. Memastikan bahwa layanan yang diberikan oleh staf Front Office memenuhi atau melebihi kebijakan dan prosedur yang telah ditetapkan, serta mencapai tingkat kepuasan dan kenyamanan tamu yang tertinggi.
4. Membantu mengontrol penjualan kamar untuk memaksimalkan pendapatan dengan menerapkan teknik manajemen hasil yang efektif.
5. Memeriksa kamar tamu dan area publik untuk memastikan standar kebersihan dan kerapihan tetap terjaga.
6. Memantau status kamar dan menjaga komunikasi yang jelas dengan Departemen Housekeeping serta semua departemen lain di properti.
7. Menguasai kategori kamar, tarif, fasilitas, dan layanan yang tersedia di properti.
8. Menerapkan semua prosedur pengendalian kunci dan berpartisipasi dalam semua hal yang berkaitan dengan keamanan kamar tamu.
9. Mengetahui semua prosedur darurat dan kebakaran serta memastikan bahwa seluruh staf Front Office mendapatkan pelatihan yang lengkap.
10. Membantu Hotel Manager dan menyelesaikan tugas-tugas administratif serta proyek khusus sebagaimana diminta oleh manajemen.
11. Melaksanakan tugas lain yang ditugaskan oleh Front Office Manager atau Hotel Manager.

• Provides functional assistance and direction to the F&B Service operation as assigned.
• Directs and controls all subordinate to ensure that all day to day operational matters are handled on time and guest expectations are met.
• Liaises with stewarding, housekeeping and engineering to ensure that the operation runs smoothly in areas of joint responsibility.
• Develops training plans and conducts on-the-job training sessions for Food & Beverage Service associates.
• Monitoring and controlling the property’s OE inventory.
• Perform any other duties as required and directed by the Residence Manager or Management

•       Responsible for day-to-day operations, such as : running restaurant services, supervised outlet team, and doing administration things (DSR, Inventory report, attendance report etc)

•       Oversee the execution of the work schedule and procedure as set by the Restaurant Manager

•       Completing overtime sheets for the department

•       Assist in training

•       Performing and managing other duties as assigned 

General Duties

1. Maintain complete knowledge of:

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

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

c) Designated glassware and garnishes for drinks.

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

e) Daily menu specials and items out of stock.

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

g) MICROS and manual system procedures.

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

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

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

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

Primary Responsibilities

General Duties

1. Banquete

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

1. Restaurant / IVD

1. Maintain complete knowledge of:

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

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

c) Designated glassware and garnishes for drinks.

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

e) Daily menu specials and items out of stock.

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

g) MICROS and manual system procedures.

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

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

j) Correct maintenance and use of equipment.  

k) All department policies / service procedures.

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

This position is responsible for assisting the Accounting Department in financial analysis, creating timely and accurate financial statements, reconciliation of accounts and financial reporting projects.

Essential functions

• Process month-end, quarter-end and year-end balancing and journal entries.
• Reconcile general ledger accounts on a monthly basis.
• Prepare monthly, quarterly and year–end financial reports showing operating performance.
• Involvement in eliminations, consolidations and financial analysis of assigned business regions.
• Exhibit friendly, positive and team-like behavior.
• Abide by Company policies and procedures.
• Ensure that personal behaviors and work practices are in line with Company safety standards.
• Responsible for safety of self and others in the vicinity to include, but not limited to, employees, vendors and guests.
• Provide visible leadership engagement, be aware of housekeeping and take additional safety precautions to ensure no one is put at risk.
• Do not take short cuts or unnecessary risks and actively work with others to ensure they take due care and do not put themselves or others at risk.
• Ensure all incidents are reported and appropriately investigated in accordance with Company procedure.
• As needed, seek advice from HSE representative.

Reporting to the Executive Assistant Manager you will be responsible for assisting with the planning and managing of the overall operations of the hotel to achieve customer (guests, employees, corporate and owners) satisfaction and quality service while meeting/exceeding financial goals. Reporting directly to the General Manager, the EAM will oversee various departments and collaborate closely with department heads to drive operational excellence, achieve financial goals, and maintain the highest standards of service quality.   

The EAM will plan, organize, direct and coordinate management activities of the operations in conjunction with the General Manager. He/she is responsible for delivering results that contribute to the mission and overall success of the hotel and will take on responsibility for the hotel in the absence of the General Manager.

 What you will be doing:

• Oversee the day-to-day operations of multiple departments, including but not limited to Front Office, Housekeeping, Food and Beverage, Sales and Marketing, and Finance
• Collaborate with the General Manager and other senior leaders to develop and implement strategic plans and initiatives aimed at achieving organizational goals and enhancing the overall guest experience
• Ensure that all operations departments are maximizing revenue and profit potentials while minimizing costs and staying within budget guidelines
• Analyze monthly P&L and month-end reports, identify deviation from business plan goals
• Ensures optimal compliance with corporate focus audit, local health and safety, and other statutory regulations
• Help to ensure all Marketing and PR Communications materials are in compliance with the Brand Marketing guidelines
• Champion service excellence and guest satisfaction, promptly addressing any concerns or issues to ensure resolution and enhance guest loyalty

• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guest.

* Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room service, all the kitchens, stewarding etc.

* Exercises administration and supervises through Kitchen Leader and Restaurant Leader.

* Confers with management on reports, forecasts, budget policy and future planning.

* Responsible for the overall operation and co-ordination of various Food & Beverage departments such as coffee shop, Room service, all the kitchens, stewarding etc.
* Exercises administration and supervises through Kitchen Leader and Restaurant Leader.
* Confers with management on reports, forecasts, budget policy and future planning.

Responsibilities include :

• Assist in overseeing & is accountability for the operations of the entire property.
• Supervise and coordinate the teams of housekeeping, maintenance & assist in supervising & coordinating front desk on a day to day basis.
• Works with Experince & Community team to set up functions/events & assist in ensuring a strong community is present.
• Assist in working with Accounting ensures all expenses & revenue is properly documented. 
• Helping in the procurement of operating supplies and equipment, and contracting with third-party vendors for essential equipment and services.
• Handles guest complaints and ensuring best guest experience.
• Ensures property & assets are kept up to standard & are maintended.
• Develop, implement and review operational standards, policies and procedures.
• Ensure full compliance to SOPs, policies, procedures and service standards.
• Assist HR with recruiting, hiring and payroll when necessary.
• Help promote a company culture that encourages top performance and high morale.
• Assists the GM with budgeting, reporting, planning, and auditing.
• Ensure all legal and regulatory documents are filed and monitor compliance with laws and regulations.
• High attention to detail and accuracy.
• Solution-oriented, highly resourceful, with exceptional follow-through.
• Able to deal effectively with conflict and manage difficult employee relations situations.
• To fill in for basic duties of Operations Manager on their leave.

Business Performance

• Plan for outlet 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 outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

Outlet Operation

• 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
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Rentokil Initial is an international business services company employing over 35,000 colleagues across 70 countries. We strive to protect people and enhance lives,for example by controlling pests,improving hygiene and improving interior spaces with plants and scenting. We are experts in the field we operate in, investing in training, science, innovation, and technology. Listening and acting on feedback is part of our culture to support colleagues and our customers. Rentokil Initial regards equality and fairness as a fundamental right of all of its colleagues. We live our values of service, Relationships and Teamwork which were identified by our colleagues across the world.

Our family of businesses

Rentokil Pest Control is the world's leading commercial pest control company, operating in 70 countries and ranked in the top 3 in 65 of those countries. Rangking in the top 3 in 38 of the 44 countries we operate in, Initial Hygiene is the market leader who provides quality, diligent and friendly services to all customers. In France, Initial Workwear specialists in the supply and laundering of workwear, garments and protective uniforms and equipment: focusing on top quality products and services. Our plant business, Ambisius is seen as the expert in interior and exterior `landscaping"; operating across the US, Europe, Asia & Pacisifc. Steritech Branch Protection by Rentokil Initial is an industry leader and pioneer, providing innovative solutions that help customers to mitigate risks and drive business growth. We also have specialist businesses such as Medical Services, Specialist Hygiene and Property Care, which lead their respective fields. Across all of our operations globally, we have a positive reputation among our customers for our knowledge and integrity. We have central support functions of Human Resource, IT, Finance, Legal and Marketing & Innovation in the Rentokil Initial Head Office locations and in Country. Working within our function departments, you would be supporting all of our businesses.

• Min. Bachelor Degree
• Minimum 3 years of working experience in the related field is required for this position
• Proficiency in English
• Strong leadership and motivation
• Full-Time position(s) available
• Willing traveling to all branchs

Job Description :

• Assist line managers ensuring to implementation of the Health Management System K3L in the company
• Develop HSE programs to prevent incidents/accidents at works
• Review a risk assessment of all positions in the company
• Establish communication related to K3L with all divisions (internal) and external

• Base Salary
• Allowance
• Training & Development

Epice-Restaurant Assistant Manager is an entry level management position and will be responsible in assisting with the day-to-day management of the restaurant.

The Assistant Restaurant Manager is integral part of the hotel’s overall Food and Beverage team. Responsibilities to supporting and managing Epice while working closely with the FB leaders as well as the Director of Food and Beverage.

- Translate documents from Chinese to Indonesian or vice versa

- Assist in communication between Managers and local employees and during meetings

- Help do the work of filling and administration division

- Assist and report directly to the Area Manager

- Helping the Manager's communication with the Customer