Total 136 customer experience manager job vacancies in Sawah Lama, Ciputat, Kota Tangerang Selatan, Banten, Indonesia

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. Mencari peluang bisnis untuk hotel, mencapai target anggaran, serta memenuhi tujuan jumlah malam kamar dan pendapatan.
2. Memaksimalkan peluang keuntungan, menganalisis semua sumber bisnis, dan mengembangkan sumber dengan potensi keuntungan tertinggi.
3. Bekerja sama dengan personel lain untuk memastikan kelancaran operasional departemen, serta memastikan setiap anggota staf menjalankan tugasnya dengan baik.
4. Melaporkan kepada Asisten Direktur Penjualan mengenai keluhan, komentar, atau saran yang diterima dari tamu atau publik yang dapat meningkatkan layanan dan produk di Parador Hotels & Resorts.
5. Melakukan survei pasar dan mengumpulkan intelijen pemasaran mengenai pesaing untuk disampaikan kepada Direktur Penjualan agar beliau tetap terinformasi tentang perkembangan pasar.
6. Berpartisipasi dalam pameran dagang dan promosi penjualan yang ditugaskan oleh Direktur Penjualan.
7. Bepergian ke pasar sumber untuk mencari peluang bisnis serta menjalin dan/atau mengembangkan hubungan dengan pelanggan dan akun utama.
8. Memelihara hubungan positif dengan agen perjalanan, akun komersial, dan sumber bisnis lainnya untuk hotel.
9. Mengkoordinasikan fungsi-fungsi di hotel yang berkaitan dengan penjualan, insentif, dan lain-lain.
10. Berkomunikasi setiap hari dengan Departemen Front Office dan Food & Beverage untuk memastikan bahwa pelanggan menerima tingkat layanan yang tinggi.
11. Berpartisipasi dalam kegiatan sosial, klub, dan organisasi yang mempromosikan kepentingan hotel serta meningkatkan keterampilan profesional.
12. Menghadiri rapat sesuai kebutuhan atau arahan dari Direktur dan/atau Asisten Direktur Penjualan.
13. Bertanggung jawab atas promosi dan iklan hotel sesuai arahan dari Direktur dan/atau Asisten Direktur Penjualan.
14. Bernegosiasi dengan agen perjalanan, operator tur, grosir, maskapai penerbangan, dan pelanggan lain sesuai penugasan Direktur dan/atau Asisten Direktur Penjualan.
15. Menentukan layanan "VIP Guest" atau "Special Treatment" yang harus diterapkan oleh hotel.
16. Melaksanakan tugas lain yang diberikan oleh Manajemen.
17. Mewakili Manajemen jika diperlukan.

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.

• Leading engineering department staffs and directs them to achieve department & company objective
• Managing accounting/budgeting and providing various reports as necessary
• Manages technicians in term of: determining workload and delegating assignments, training, monitoring and evaluating performance, and initiating corrective or disciplinary actions
• Becoming the person in charge for audit for safety
• Coordinate or acts as a liaison between vendors/contractors or work unit and local statutory governmental organization
• Interprets and implements policies and procedures; evaluates staff and makes hiring and termination recommendations
• Assumes other duties or responsibilities as assigned by the Residence Manager

• Creating revenue & distribution strategy by region and responsible for department metric indicators​
• Managing the Corporate Cluster & Revenue coordinators​
• Responsible for hotel management revenue in Jakarta area​
• Selecting potential accounts (online & offline) to be maintained & developed alongside Sales team​
• Assessing cost, market & competition research, supply & demand to identify selling prices in Jakarta region​
• Directing and giving advice to the team’s coordinator related to compset regarding necessary action that hotel might need, ​
• Ensuring and validating the data on IVI compared to the data in PMS

• Provide technical advice on architecture & interior design for new and potential projects.​
• Provide product & technical guidelines, specifications, and requirements to property owners and consultants.​
• - Plan, organize and direct project activities, including reviewing, evaluating, and assessing new & potential projects, ensuring compliance to the relevant standards, and highlighting any non-compliance.​
• Review designs submitted by consultants to ensure compliance with brand standards, integrate with other departments, liaise with corporate according to the project progress.​
• Assist in reviewing and arranging milestones validation and approval with other departments for Concept Brief, Block Plan, DAP (AR&ID), Mock-up Room and pre-operational reviews.​
• Review of Architectural, ID drawings and coordinated drawings with mechanical & electrical services. ​
• Ensure goals and objectives of the project are accomplished within the prescribed time frame and budget, and other performance targets. ​
• Work with consultants, furniture dealers, product representatives, and fabricators to meet project objectives

• Perform end-to-end process for all HR aspects: Recruitment, Compensation & Benefit, Learning & Development, Industrial Relations
• Perform shortlisting qualified candidates, conduct job interview and onboard new employees.
• Provide Headcount reports, attrition reports and other talent management reports.
• Administer compensation and benefits for all employees in a timely and accurate manner.
• Ensure that all works processes, compensation and benefits administration are in compliance with local statutory requirements.
• Review and discuss with insurance companies on facts findings and policies. Ensure and manage all insurance claims.
• Perform yearly manpower planning and budget.
• Handle HRIS and manage to update employee database.
• Provide training and source for staff development courses.
• Perform any other duties as and when delegated.

• 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

• Respond to customer chat according to Customer Service SLA (Service Level Agreement).
• Provide clear, accurate, and helpful information about products, orders, and policies.
• Provide detailed product information, including specifications, availability, and pricing.
• Assist customers in comparing products and making informed purchasing decisions.
• Reach out to customers proactively to provide updates on order status, promotions, and new products.
• Notify customers of any delays or issues with their orders and offer solutions.
• Assist customers with placing orders, including helping them in selecting products and completing transactions.
• Provide updates on order status and estimated delivery times.
• Resolve customer issues related to orders, such as delays, incorrect shipments, damaged products, and lost packages.
• Handle return and refund requests in accordance with marketplace policies.
• Process returns and refunds efficiently and communicate the status to customers.
• Foster positive relationships with customers to enhance their experience and encourage repeat business.
• Show empathy and understanding in all customer interactions to build trust and loyalty.
• Meet or exceed performance metrics such as response time, resolution time, customer satisfaction scores, and other key performance indicators (KPIs).

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.

Doka Indonesia is actively seeking a career-driven Business Development Manager (Residential) who will be responsible for focusing on developing opportunities and increasing our sales and market share within the residential construction sector in Indonesia. This role also involves developing and growing the business segment of monolithic projects, as well as mixed developments that require a combination of monolithic and system formworks in Indonesia.

Reporting to the Doka Indonesia Team, this role requires an enthusiastic individual who is passionate about acquiring high quality formwork projects and managing them successfully together with all relevant stakeholders. The position is based in Jakarta, Indonesia.

You will be responsible for:

• Acting as the Key Account Manager for major clients in the building segments
• Developing sales turnover by acquiring new customers and enhancing business opportunities with existing accounts
• Taking ownership of lead generation and appointment setting
• Cultivating new business relationships to generate income and nurturing existing customer relationships for growth
• Presenting company and product solutions to potential clients through various communication channels, including direct meetings, presentations, calls, emails, and online video conferencing
• Leading internal project teams in compiling and submitting commercial offers to clients
• Managing projects, determining project sales strategies (including cost planning, tender pricing, revenue determination, and contract negotiations) across Indonesia
• Ensuring smooth project handover to operations and engineering teams
• Periodically conducting strategic market overviews, including identifying market needs, product requirements, estimating market potential, and analyzing competitors
• Establishing strong and profitable relationships with key personnel within customer organizations
• Maintaining accountability for all credit interactions with customers and ensuring full payments are received
• Conducting periodic reviews to identify product and operational improvements, collaborating with the product management team on further product development
• Providing training to sales team members on residential project-related products, sales processes, and contracts
• Ensuring customer satisfaction and effectively managing the resolution of any negative feedback

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.

As Duty Manager, your key responsibilities include:

• Provide efficient, friendly and professional service to all guests.
• Delivering the best Guest Experience
• Attention to detail in order to ensure a luxurious environment for all guests
• Effective supervision of all guest arrivals and departures ensuring that room allocations and check in/check out processes follow set procedures and are customer focused.
• Ensure the safety and security of Hotel Guests and their property whilst staying at the Hotel
• Cover Duty Manager shifts as required, including weekends and public holidays, as well as the occasional night manager shift.
• Excellent leadership skills, confident to train new team members. effectively in department and hotel operations.
• Lead by example guiding the team through active use of Accor values and code of conduct.
• Deputies in the absence of the Front Office Manager.

Sales Manager (Government Segment)

Through your passion and motivation, you sell memorable experiences to guests who stay on your property. You are professional and knowledgeable about your property, and you build strong relationships and create bonds with your guests.

What’s in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!.
• Ability to make a difference through our Corporate Social Responsibility activities.

What you will be doing:

• Consistently offer professional, friendly, and engaging service.
• Responsible for the achievement of targeted food and beverage revenues.
• Knows well with the government segment.
• Respond to and contract inquiries for all inquiries professionally and promptly. 
• Initiate billing procedures to ensure hotels deal with creditable clientele, as well as ensure deposits and/or credit applications are received with adequate information.
• Organise and distribute all information to departments for events through banquet event orders, directives, resumes, and rooming lists.
• Coordinate with outside vendors - entertainment, electrical, audio-visual, display, floral, etc. to accommodate the client's requirements.
• Create menus to satisfy client’s needs while maintaining hotel food and labor costs.
• Ability to plan and organize events effectively with an acute sense of detail.
• Ensure delivery of expected guest service through follow-up and coordination with other hotel departments
• Work independently within given parameters and maintain a positive attitude within a very busy environment.
• Able to handle many tasks at once with strong organizational and supervisory skills. 
• Maintain high quality of service standards required by the hotel and company.
• Weekly participation in the inquiry schedule and support of the other “Inquiry Managers” in coverage during absences, vacations, and other high-demand periods.
• Attends customer events, local trade & Bridal shows, and sales missions to maintain, build, and/or develop relationships with current and future clients. 
• Prompt response (within one business day) to all forms of inquiries to capture additional market share.
• Perform regular audits and site of the comp set regularly.
• Negotiate prices, prepare accurate quotes, and confirm by written contracts. 
• Site inspections.
• Active participation in Departmental meetings, team building efforts, and other like activities.
• Prepare weekly, monthly, quarterly, and annual reports as required.
• Assist with the compilation of competitive intelligence information.
• Actively participate in appropriate Conference Services/Catering training.
• Ensure Health & Safety standards are complied with at all times.
• Adherence to Company Green Initiatives.
• Primary market segmentation and market deployment may be altered as well as the defined “work week” at the discretion of the Director of Sales.
• All other reasonable requests are made by the leadership of the Department and Hotel.
• Solicit group, transient, and/or banquet business, and reach the consistent achievement of sales objectives.
• Establish parameters, quotes and negotiate prices, and seal contracts.
• Participate in tradeshows, conventions, and promotional events.
• Maintain accounts, contact, activity, and business details.

Sesuai dengan Job Deskripsi Pekerjaan

• 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
• Ensure that all tools and procedures are in place to engage guests to book via brand.com( Accor Guest Satisfaction Survey)
• Regularly monitor the hotels Guest Book Dash Board and communicate with all the team.
• Be fully aware and up-to-date  with the brands audit criteria
• Ensure a “Parity-Rate” distribution through all channel
• Monitor and generate production report for online distribution channel

• Implement a holistic user journey in the country towards end users and retail partners based on regional cross BU strategy, Marketing concepts and specific “P” guidelines in close cooperation with all local Marketing manager.
• Delivers excellence in execution and optimization of react KPIs in the country.
• Lead of local place or channel topics in the country.
• Lead of local user and retail price management in the country across BUs.
• Takes final decisions on cross BUs country price positioning, and implementation.
• Develop channel (place) execution plans, including request to lunch new channel and customer contracts.
• Implement and oversee trade term system adherence.
• Develop profound hunting list to reach distribution targets of marketing concepts.
• Develop retail partners specific growth plans (based on a global strategy) includes collaboration with sales (e.g. BPP).
• Introduce and steers all price steering elements and develop pricing excellence.
• Operative price management cross BUs and price coordinator for the country including the creation and delivery of pricelists within prices.
• Oversee promo share and execute BU promo strategy (price or bundle pack) an integrated it holistically in the user journey.
• Gains and provides user and market insight to the BO, SA, and MK organization to counter competitive price drops etc.

We are seeking a customer-oriented service representative to act as a liaison, provide product/services information, and resolve any emerging problems that our customers might face with accuracy and efficiency. The target is to ensure excellent service standards, respond efficiently to customer inquiries, and maintain high customer satisfaction.

We are looking for a detail-oriented Content Moderator to join our eCommerce team. You will review and approve product listings, ensure content compliance, and maintain quality standards across our platform. The ideal candidate has a strong eye for detail, excellent communication skills, and a passion for maintaining a positive user experience.

Rentokil Initial is an international business services company employing over 35,000 colleagues across 70 countries. We strive to protect people and enhance lives by controlling pests, improving hygiene, and 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 customers. Rentokil Initial regards equality and fairness as fundamental rights of all of its colleagues. We live our values of service, Relationships, and Teamwork which our colleagues across the world identified.

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. Ranking in the top 3 in 38 of the 44 countries we operate in, Initial Hygiene is the market leader that 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, Ambitious is seen as the expert in interior and exterior `landscaping"; operating across the US, Europe, Asia & Pacific. 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 Resources, IT, Finance, Legal, 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.

Job Description :

• Achieve the sales target
• Looking for and identifying prospective customers and the potential market
• Making daily, weekly, and monthly programs and sales pipeline
• Do presentations and sales about service pest control to customer residential
• Survey new or existing customer residential
• Making proposals for customer
• Negotiation with customer
• Making agreement contracts and service agreements to the customer
• Build a good relationship with the customer

• Candidates must possess at least a Bachelor's Degree or Diploma of Marketing, Communication or equivalent.
• Have 1 year experience in the related field
• Required skill(s): marketing, communication, negotiation.
• Ready to handle customer complaints and Result Oriented
• Having a driving license (A/C) is a MUST
• Placement: Tangerang Selatan

• Gaji Pokok
• Tunjangan
• Insentif
• Bonus

Wajib memiliki:

-   Surat Keahlian Kerja (SKA) Madya HVAC/Electrical, atau;

-   Sertifikat Keahlian Ahli Teknik SIstem Tata Udara dan Refrigerasi Madya atau;

-   Surat Tanda Registrasi Insiyur (STRI) Insiyur Level Insiyur Profesional Madya

• Plan and organize all process activities in the Engineering Department, including Boiler, Intake and Water Treatment.
• Focus on management of engineering process.
• Improve TPM (total preventive maintenance)
• Manage research, feasibility studies, and cost breakdown related with engineering departement.
• Direct the daily activities of the engineering staff
• Continually examine all new materials, processes, procedures, and technology in the engineering field.
• Budget and effectively control expenses of Engineering Department.

• Membangun prospek penjualan baru
• Mengidentifikasi dan menjalin hubungan dengan pemilik hotel dan properti potensial
• Melakukan presentasi penjualan
• Mencapai target penjualan yang telah ditetapkan
• Menjaga hubungan yang kuat dengan klien
• Mengetahui perkembangan tren pasar lokal
• Mengidentifikasi dan memanfaatkan peluang penjualan secara proaktif
• Membuat proposal, kontrak, dan materi penjualan lainnya
• Mempersiapkan dan mengirimkan laporan secara teratur
• Berkolaborasi untuk memenuhi kebutuhan bisnis klien

• Responsible for all aspects of the development and implementation of assigned projects.

• Work with management teams to translate strategic objectives into executable projects, and to develop plans for achieving stated objectives.  Provide executives with project risk assessments and summary level project status reports.

• Develop budget for project(s) and keep within budget.

• Develops detailed work plans, schedules, project estimates, resource plans, raise AFE & status reports. 

• Leading the rapid & flawless execution of high-profile cross-functional projects.  

• Create detailed project plans that explicitly align the efforts of multiple functional specialties (e.g. Sales, Marketing, R&D, Supply Chain, Finance, IT, other).

• Leverage Design for Lean Sigma methods & tools to: accelerate project timelines, encourage cross-functional collaboration, and build quality into projects from the outset.

• Ensure teams meet or exceed anticipated project benefits on-time, within budget, and with the desired level of quality.

• Work effectively with internal and external clients, third party vendors, and senior management in accomplishing project objectives.

• Partner with site leaders to train and deploy Enterprise Lean Sigma practices.

• Own ELS assessment and improvement initiatives.

• Support the select core implementation team members and introduce them to: value stream management process, 5S, visual controls, VSM, Kanban, Daily MDI, etc.

• Develop ELS training plans, site’s trainers and track progress.

• Monitor the team’s progress in applying the Enterprise Lean Sigma techniques

• Review current and future state value stream maps and kaizen proposals.

• Apply Enterprise Lean Sigma assessment throughout the site and participate on ELS site assessments.

• Lead site’s layout and flow process improvement efforts.