Total 34 Manager sales assistant job vacancies in Sukaresmi, Cikarang Selatan, Kab. Bekasi, Jawa Barat, Indonesia

PT Biotek Farmasi Indonesia adalah satu-satunya perusahaan yang memproduksi produk buatan sendiri melalui lebih dari 30 tahun penelitian & pengembangan di Amerika Serikat.

PT Biotek Farmasi Indonesia akan menjadi perusahaan farmasi terkemuka di dunia. Kami mencari individu-individu yang berbakat, berdedikasi, loyal juga kreatif, dengan pola pikir yang baik, inisiatif yang tinggi serta berorientasi pada hasil untuk bergabung bersama kami.

Tugas & Tanggung Jawab :

• Menangani penjualan area Surabaya 
• Menyusun strategi penjualan untuk mencapai target perusahaan.
• Membuat laporan mingguan

Untuk mengelola dan mengatur manajemen Compensation & Benefit (COMBEN), performa karyawan, serta penilaian kompetensi, sekaligus menganalisis dan menjalankan hubungan industrial secara efektif.

• Melakukan briefing dengan team sales distributor.
• Melakukan evaluasi penjualan distributor.
• Melakukan training Call.
• Melakukan sales report.

Requirements

• Usia maksimal 45 tahun.

• Pendidikan min S1 semua jurusan.

• Berpengalaman di bidang Kaca/ Aluminium/ Building Material/ Fasade.

• Mampu menyusun perencanaan strategi dan laporan bulanan maupun tahunan.

• Mampu melaksanakan program promosi dan branding.

• Memiliki kemampuan komunikasi, negosiasi dan persentasi yang baik.

• Memiliki pengetahuan semua proses tentang acara, event produksi, awareness,dll.

• Memahami inbound dan outbound marketing.

Responsibilities

• Mengkoordinasikan semua media, organizer acara dan rekan bisnis untuk keperluan promosi dan meningkatkan penjualan.

• Menjaga efektifitas dari invetory level dengan penjualan.

• Mengevaluasi pencapaian target sales.

• Melakukan strategi pemasaran yang efektif serta berorientasi pada pencapaian dan peningkatan target sales.

• Memberikan pengarahan serta problem solving terhadap masalah yang berkaitan dengan pencapaian sales.

• Membangun serta menjaga hubungan dengan mitra bisnis, klien dan vendor.

• Melakukan pembinaan dan penilaian terhadap perilaku dan prestasi bawahan

• Mengembangan produk atau jasa dari perusahaan.

• Mengkoordinasi dan meningkatkan penjualan melalui chanel online atau offline.

Tasks & responsibilities

• Oversee the management of clients' tax obligations, including VAT, Corporate Income Tax, and Withholding Taxes (Articles 21/23/25), ensuring compliance with applicable regulations.
• Ensure the accurate and timely preparation and submission of clients' tax reports.
• Assist clients in resolving tax-related issues, including tax audits, disputes, or appeals.
• Prepare clients' financial statements in accordance with applicable accounting standards (PSAK or IFRS).
• Perform financial reconciliations to ensure data consistency and accuracy.
• Guide and supervise the performance of junior accounting staff within the team.
• Build and maintain strong relationships with clients, ensuring high-quality service delivery.
• Conduct training sessions for the team on the latest tax regulations and accounting practices.
• Review changes in tax regulations and develop relevant internal policies.

-Secara konsisten memastikan dan mengawasi situasi dan kondisi toko secara menyeluruh sesuai SOP

-Mengelola inventory : stock opname dan movement stock pada produksi bakery, cake, dan kitchen

-Membuat, mereview dan menganalisa terkait strategi yang efektif untuk meningkatkan penjualan di toko dengan berkoordinasi dengan atasan

-Memastikan anggaran toko dipatuhi dengan ketat dan semua biaya dikendalikan termasuk biaya toko, harga pokok, waste (%) & biaya tenaga kerja (Labor hours)

-Memastikan semua staff memahami tentang product knowledge, best seller, informasi promosi & lainnya terkait penjualan makanan & minuman

-Memastikan semua staff menjalankan customer service excellent

-Melakukan review kinerja ke semua staff pada setiap proses di toko

-Memotivasi, membimbing, & melatih staf dalam meingkatkan penjualan dan pemenuhan produksi toko

-Bertanggungjawab atas pemeliharaan asset di toko secara keseluruhan dan melaporkan ke bagian terkait jika ada masalah

-Menyiapkan laporan & analisa penjualan harian, mingguan & bulanan

Sales Manager - Wedding and Social Event:

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

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

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

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

-Secara konsisten memastikan dan mengawasi situasi dan kondisi toko secara menyeluruh sesuai SOP

-Mengelola inventory : stock opname dan movement stock pada produksi bakery, cake, dan kitchen

-Membuat, mereview dan menganalisa terkait strategi yang efektif untuk meningkatkan penjualan di toko dengan berkoordinasi dengan atasan

-Memastikan anggaran toko dipatuhi dengan ketat dan semua biaya dikendalikan termasuk biaya toko, harga pokok, waste (%) & biaya tenaga kerja (Labor hours)

-Memastikan semua staff memahami tentang product knowledge, best seller, informasi promosi & lainnya terkait penjualan makanan & minuman

-Memastikan semua staff menjalankan customer service excellent

-Melakukan review kinerja ke semua staff pada setiap proses di toko

-Memotivasi, membimbing, & melatih staf dalam meingkatkan penjualan dan pemenuhan produksi toko

-Bertanggungjawab atas pemeliharaan asset di toko secara keseluruhan dan melaporkan ke bagian terkait jika ada masalah

-Menyiapkan laporan & analisa penjualan harian, mingguan & bulanan

• Drive business growth within the SEA region by leveraging on the existing customer portfolio and expanding the distribution network.
• Develop and execute sales initiatives, strategies, and programs to capitalize on market opportunities and achieve company`s objectives.
• Identify and pursue new business opportunities to boost market share.
• Cultivate and manage strong client relationships.
• Collaborate with internal departments to ensure timely fulfillment of customers` requirements.
• Provide insights on market trends, competitive dynamics, and opportunities to enhance customer value.
• Generate regular reports on customers performance, plans, and sales strategies.
• Serve as a brand ambassador, consistently embodying company values.
• Adhere to organizational policies and regulations.

• Merencanakan, mengelola, mengarahkan, dan mengawasi seluruh kegiatan, dan karyawan dilingkup Sales Retail Departement
• Menganalisa dan membuat forecasting untuk produk
• Menganalisis, mengevaluasi, dan membuat laporan untuk program kerja yang dilakukan
• Membangun relasi dengan reseller baru dan lama
• Menghitung target omset yang didapat, dan implementasinya terhadap target barang terjual
• Mengawasi dan mengevaluasi stock opname di semua gudang sales retail
• Menghitung dan menganalisis margin loss dari adanya program kerja sales retail
• Menentukan produk yang akan diberikan kepada sponsor dengan ketentuan tertentu
• Membuat dan memutuskan program kerja baru
• Menginisiasi kerjasama dengan calon klien, dan maintenance klien - klien lama

• Planning: Prepares yearly sales/turnover forecasts in corporation with Sales Offices (SO) and Delegate Offices (DO) for the delegated customers/countries/products. Presents these figures to supervisor for approval. Analyses monthly control reports (turnover and work orders)  and compares actual figures to plan. Initiates corrective measures in accordance with supervisor.
• Strategy Development/Concepts: Collects market data for the markets within his/her area of responsibility, e.g., customer information, data of competitors) and evaluates these data. Evaluates chances for sale, develops in accordance with supervisor, and/or the managers of the SOs/DOs goals and measures to achieve the goals (customer concepts, country concepts), considering the chances and risks of the diverse markets. Prepares suggestions concerning price and product policy. 
• Sales Management:
• Checks possibilities for the realization of requests/wishes from customers. Prepares sales offers for the customers and ensures their correct and  timely execution. Conducts sales negotiations with customers, SO’s/DO's. Advises customers in technical questions, together with competent partners in the technical organization, as required. Checks and fulfills customer requests, prepares sales offers and watches further steps.
• Negotiates on prices within delegated authority.
• Customer Care: Regularly conducts customer visits and discussions, in order to get information or to discuss customers’ wishes, questions, contracts, delivery and sales conditions, etc. for series of products or special orders. Advises customers concerning the utilization of products. Proposes new products to customers. Supports customers in the development and introduction of new products as well as by training measures, presentations, and advice on marketing measures concerning the sales of new products. In case of reclamations/rejects, decides about the correct measures to be taken.

AYANA Hospitality is seeking a highly skilled and experienced Executive Assistant Manager to join our dynamic team. In this role, you will work closely with the General Manager to oversee the daily operations of the hotel, ensuring that all departments are running smoothly and efficiently. You will play a critical role in enhancing guest satisfaction, implementing operational improvements, and managing staff performance. The ideal candidate should possess strong leadership abilities, excellent communication skills, and a proven background in hospitality management.

Responsibilities

• Assist the General Manager in overseeing hotel operations, including guest services, housekeeping, food and beverage, and maintenance
• Ensure high levels of guest satisfaction through engagement and support of all departments
• Monitor and evaluate staff performance, providing feedback and guidance to enhance productivity
• Develop and implement operational policies and procedures to improve efficiency
• Assist in budget preparation and financial planning, ensuring cost control measures are in place
• Conduct regular inspections of the hotel to ensure adherence to quality standards
• Handle guest inquiries, concerns, and complaints in a professional manner
• Support the General Manager in strategic planning and decision-making processes

• Minimum of 5 years of experience in hotel management or a similar role within the hospitality industry
• Strong leadership and management skills, with a proven ability to motivate and guide teams
• Excellent communication and interpersonal skills
• Proficient in hotel management software and Microsoft Office Suite
• Ability to work in a fast-paced environment and manage multiple tasks simultaneously
• Fluent in English; proficiency in additional languages is a plus
• Bachelor’s degree in Hospitality Management or a related field is preferred
• Strong problem-solving skills and a customer-focused mindset

• Positive Working
• Great Environment
• Supportive Team Work

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.
• Willing to be placed in Jimbaran, Bali.

• 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.

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

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

Sales Manager adalah sebagai pemimpin dalam departemen penjualan yang bertugas untuk mengawasi dan mengatur tim untuk dapat mencapai target, selain itu memberikan bimbingan kepada tim penjualan dalam hal mengoptimalkan kegiatan penjualan yang berorientasi pada hasil.

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.

• 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

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.

Responsibilities

1. Coordinate and increase sales through online or offline channels

2. Coordinate all media, event organizers and business partners for promotional purposes and increase sales

3. Maintain the effectiveness of inventory levels with merchandiser

4. Evaluate the achievement of sales targets

5. Carry out an effective marketing strategy that is oriented towards achieving and increasing sales targets

6. Provide direction and problem solving for problems related to sales achievement

7. Build and maintain relationships with business partners, clients and vendors

8. Carry out coaching and assessment of subordinate behavior and achievements

9. Develop the company's products or services