Total 442 sales manager job vacancies in Jl.sunset Road No.108d,kecamatan Kuta, Kabupaten Badung, Bali

Mencari dan mengakuisisi klien baru

Mempertahankan dan mengembangkan hubungan dengan klien yang sudah ada

Mencapai target penjualan yang ditetapkan oleh perusahaan

Menyusun dan mempresentasikan proposal layanan kepada calon klien

Bernegosiasi kontrak dan harga dengan pelanggan

Menangani keluhan pelanggan dan mencari solusi yang memuaskan

Melakukan riset pasar dan menganalisis tren industri logistik

Menyiapkan laporan penjualan dan aktivitas secara berkala

1. Melakukan penjualan produk gospiker
2. Melakukan negosiasi penjualan terhadap customer
3. Melakukan pencarian customer potensial
4. Mengelola data administrasi customer

• 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.

• 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

• 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

1. Selling Food & Beverage ingredients to HORECA & B2B
2. Create and maintain good relationships with the existing customers through regular contacts and/or meetings
3. Deliver weekly and monthly progress sales achievement versus monthly sales target
4. Achieve monthly sales target by creating new projects while maintaining existing business
5. In-depth knowledge of managing a high-performance sales team.
6. Applicable experience in sales performance metrics
7. Customer-oriented with strong negotiation skills
8. Achievement Oriented

• Melakukan penjualan produk bahan baku makanan dan bakery kepada customer segmen HORECA & B2B
• Dapat melakukan presentasi produk dengan baik
• Dapat membuka jaringan penjualan baru di Area yang ditetapkan
• Menjaga hubungan baik terhadap customer
• Dapat mencapai target yang diberikan perusahaan

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.

• Reporting to Director of Sales
• To approach the overall Wholesale market segment for the Anantara Sales Cluster from a strategic perspective:
  • Ensure that the team fully understands the relative importance and priority of its current account base, and prioritizes its efforts accordingly.
  • Ensure that the department is focused on assertively establishing new client contacts and developing detailed information on the potential revenues from these accounts.
  • Continually review the actual production of each account against the potential for that account.  Continually review and upgrade the client base.
  • Assign individual account responsibilities and targets with reference to the above points.  Keep account responsibility under continual review
• To manage the Wholesale team:
  • Set the financial objectives for each member of the team and manage them to ensure these objectives are met.
  • Ensure that all new team members are properly oriented in the strategy and positioning of the Anantara brand, and able to articulate this positioning in the marketplace.
  • Ensure that all members of the team have the appropriate face-to-face selling skills to successfully do their job.
  • Manage the performance of team members, identify gap in skills necessary to perform their duties and recommend programmes to meet the skills requirements of the team.
• General department operations
  • Maintain accurate management status reporting on business results, and associated action planning.
  • Ensure all sales people maintain a personal up-to-date knowledge on all Anantara product and service offerings, including promotions.  In addition, to be familiar with the products, services, rates new developments of our key competitors.
  • Ensure department operational budget is adhered to including effective cost control and procedures for approval of expenditure
  • Participate in client familiarization trips, site inspections, sales trips and roadshows as required to meet the sales targets of the hotel.
  • Create and implement packages and promotions for periods of low occupancy
  • Liaise effectively with all operational colleagues, providing support and information to ensure accurate delivery of our promise
  • Drive opportunities to upsell and cross-sell Anantara products
  • Ensure that all administration work is processed quickly and efficiently.

Join our team and be part of the continued success of Bali’s largest integrated resort.

We offer an exciting career opportunity for an individual with the following details:

Summary of Responsibilities:

Administration

• Support and assist Senior Sales Manager for operational and administrative tasks

Offline sales

• Implement sales strategies

• Reply inquiries with timely manner (include FIT and Group)
• Proactively identify and pursue Sales opportunities in China markets
• Establish a strong presence and achieve significant market share
• Maintain long-term relationships with assigned agencies and segments

Digital sales

• Facilitates social media engagement and creating content in China digital channels (e.g., WeChat, Xiaohongshu, Douyin, etc.)
• Executes promotions campaigns in F&B, weddings, spa, rooms, and conferences through relevant digital and social media channels
• Engages in proactive online reputation management by surfacing relevant guest comments (positive and negative) in social media channels and responds accordingly
• Managing the MCN agencies we utilize and collaborating media partners
• Collaborating with the senior sales manager to develop monthly, quarterly, semi-annual, and annual promotion budgets, formats, and objectives, being accountable for ROI

• Minimum 2 years' experience in the same position or related fields in the hospitality industry
• Proven track of achieving targets, has strong organizational and time management skills
• Strong understanding of social media engagement and creating content in China digital channels (e.g., WeChat, Xiaohongshu, Douyin, etc.)
• Ability to execute promotions campaigns in F&B, weddings, spa, rooms, and conferences through relevant digital and social media channels
• Eloquent in English communication in both written and spoken
• Bachelor's degree in Sales, Marketing, Communications, or other relevant fields

Menjual mobil dan memenuhi target penjualan

Melakukan penjualan mobil dan memenuhi target penjualan dengan mendorong calon pembeli untuk memilih produk yang dijual oleh Perusahaan.

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.

 Managing Beverage Operations

• Developing and creating beverage menu and recipes 
• Leading and Training Beverage team
• Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
• Implements agreed upon beverage policy and procedures throughout the property.
• Manages in compliance with all applicable beverage laws.
• Understands beverage control including days on hand, perpetual inventory, beverage pars, portion control, costs controls, beverage potentials, mix of sales analysis for beverage, issue & returns, food standards, and period end inventory.
• Monitors adherence to all beverage control policies and procedures.
• Attends pre- and post-convention meetings as needed to understand group needs.
• Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
• Participates in the management of department's controllable expenses to achieve or exceed budgeted goals.
• Manages to achieve or exceed budgeted goals.
• Maintains food handling and sanitation standards.
• Manages inventories according to budget and business levels.
• Trains staff on beverage control policies and procedures.
• Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensures employees understand expectations and parameters.
• Communicates critical information to the beverage staff regarding each event.

Ensuring Exceptional Customer Service
• Provides excellent customer service.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds effectively to guest problems and complaints.
• Empowers employees to provide excellent customer service.
• Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
• Provides feedback to individuals in an effort to improve service performance.
• Reviews comment cards and guest satisfaction results with employees.
 

o Memiliki dorongan kewirausahaan dan keinginan untuk sukses

o Lancar dan senang berbicara dengan orang lain, membangun hubungan baru, berinteraksi dengan pelanggan, dan rekan kerja

• Menyusun strategi penjualan dengan baik dan tepat.
• Melakukan riset pasar untuk mengetahui kebutuhan masyarakat.
• Melakukan analisis terhadap pesaing bisnis.
• Memenuhi target, baik dalam bentuk mingguan, bulanan, maupun tahunan.
• Mencari mitra kerja untuk meningkatkan penjualan produk.
• Merekap hasil penjualan secara rapi dan terorganisir.
• Mengawasi anggota divisi sales marketing agar pemasaran dan penjualan dapat berjalan dengan baik.

Seorang Salesma/Saleswoman khususnya Sales Mobil, merupakan orang-orang yang berdiri di garda terdepan pada transaksi jual-beli barang/jasa produksi Perusahaan. Seorang sales akan menawarkan dan menyarankan barang/jasa serta memberikan penjelasan secara detail mengenai produk yang ditawarkan, dan juga menawarkan tes drive kepada konsumen. 

Metode Penjualan yang dilakukan Sales pun beraneka ragam, misalnya melakukan penawaran melalui sosial media, langsung terjun ke lapangan untuk ketemu dengan konsumen dan menawarkan langsung. 

Dalam melakukan tugasnya, salah satu hal penting yang harus diperhatikan Sales adalah hubungan interpersonal dengan konsumen, yaitu cara berkomunikasi dengan konsumen. Apabila produk yang ditawarkan berhasil dibeli oleh konsumen, maka Sales harus menyiapkan segala sesuatunya misalnya berkas-berkas pelengkap dan kemudian bisa menyiapkan unit untuk proses Delivery.

Seorang Sales juga dituntut untuk berjuang lebih keras dan pantang menyerah.

• Membantu dalam pengembangan dan implementasi kebijakan serta prosedur keamanan
• Mengawasi pelaksanaan program keamanan di lapangan
• Menyusun laporan keamanan rutin dan insiden untuk ditinjau oleh manager keamanan
• Menanggapi dan menangani insiden keamanan, termasuk investigasi dan dokumentasi
• Menindaklanjuti masalah keamanan dan melaporkannya kepada manager keamanan

• Menyusun dan mengelola jadwal Bussines Manager
• Menyiapkan dokumen dan presentasi untuk rapat
• Mengatur dan mengoordinasikan pertemuan, konferensi dan acara bisnis lainnya
• Membantu dalam perencanaan dan pelaksanaan proyek-proyek bisnis

• Memimpin tim dalam peningkatan perkembangan lembaga diklat
• Melakukan marketing untuk peningkatan kerja sama dalam rekrut SDM
• Merancang, mengembangkan dan mengimplementasikan program pelatihan dan pengembangan sesuai dengan kebutuhan perusahaan
• Melakukan analisis kebutuhan pelatihan dan menetapkan tujuan serta sasaran program diklat

Tanggung Jawab:

- Mencari pelanggan baru dan mengembangkan pelanggan lama

- Memupuk hubungan baik dan menanggapi keluhan pelanggan

- Menyalurkan informasi pasar kepada pimpinan Perusahaan

- Bekerja sama dengan baik dengan anggota tim lainnya

Persyaratan:

- Motivasi tinggi dan pantang menyerah

- Kemampuan komunikasi dan kerja sama yang baik

- Business Development Executive: Pengalaman kerja di bidang penjualan B2B (Business-to-Business) minimal 1 tahun

- Business Development Manager: Pengalaman kerja di bidang penjualan B2B (Business-

to-Business) minimal 3 tahun, dengan minimal 1 tahun dalam posisi pemimpin

- Pengetahuan dalam teknologi dan materi bahan pengemas (optional)

- Kemampuan dalam berbahasa Inggris (optional)

• Melakukan pengenalan produk kepada calon konsumen
• Memberikan pelayanan yang terbaik dan menjalin relasi dengan calon konsumen
• Melakukan prospek sampai dengan penjualan kendaraan
• Mampu mencapai target penjualan yang ditentukan perusahaan

• Manage all RnD team and the jobs.
• Responsible for design development drawing completely on schedule, monitoring and coordinate with drafter for furniture detail drawing.
• Plans concept by studying information and materials.
• Create design, concepts and sample based on the request.
• Review & revise design from designer & drafter team.
• Illustrates the concept by designing rough layout of art and copy regarding arrangement, size, type size and style, and related aesthetic concepts.
• Create images that identify a product or convey a message.
• Develop graphics and layouts for packaging & product illustration.
• Strong sense of responsibility to ensure designs meet the deadline, this includes managing third parties and proactively communication with other department within the company.
• Incorporate change recommended by the production manager into the final design.
• Communication with clients and customers related to the design.