Total 84 Manager job vacancies in kuta selatan

• Manage , Drive and Control Planning activities - Demand Planning & PPC 
• Drive for effective logistics cost through any related logistic activity.
• Do improvement for all Planning & Logistics processes.
• Lead & support New product introduction projects which related to Supply Chain
• Lead & support project management, materials management, and logistics management.
• Maintain high service performance for product delivery.
• Responsible for setting the correct parameters for stock levels, related processes and control mechanisms for materials.
• Responsible for global freight forwarding and to provide optimum service at lowest cost.
• Review effectiveness of operating procedures, .
• Ensure compliance with government regulations.   
• Develops and accountable for department/sub function plans and performance and resources management..
• Identifies applications of functional knowledge and existing methodologies to resolve problems to meet long-range goals and objectives.
• Proactively communicate supply chain issues and provide alternatives.
• Partner with commercials to achieve sales goals.
• Train and provide development opportunities for staff.  Monitor and evaluate team members, and adjust training where needed.
• Attract, retain and develop high potential talent.
• Act as a team role model and change-agent.
• Positively lead and influence team members to partner together to achieve individual and business goals.
• Coordinate team efforts, create and manage a regional strategy and team operating plan.
• Local procurement management through sourcing, negotiation, and purchase
• Control inventory turn over & over aging materials.
• Strategic planning for RM & FG inbound & outbound.

•Maintain and control hotel Information Technology such as internet, hotel computer system to ensure that all day to day operational matter is handled on time

•To ensure the departmental budget is adhered to in terms of expenditure by monitoring and controlling cost

•Maintain relationship with other department and 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.

NIQ/GFK’s CMI Sales team is focused on growing revenue, finding new business opportunities and market penetration.

Sales is NIQ GFK’s growth engine which is instrumental for the company’s success.

So where do you fit here?

You will drive the overall new business sales & renewals for CMI business for the accounts in your scope; you will secure a sustainable sales pipeline developing new revenue opportunities while maintaining close customer relationships for existing accounts.

Responsibilities

• Drive sales, renewals and overall growth of business, securing sustainable and long-term pipeline, revenue opportunities, while keeping an accurate forecasting and maintain customer relationships (both senior and mid-level)
• Develop a strategic understanding of customer's industry/ business/ markets/ clusters.
• Partner with Customer Success (Research consultancy and delivery team) and other relevant functions (e.g. Retail Measurement, Retailer + Tech & Durables Account Leaders) to define strategic Account Plans and JBPs and remove roadblocks for smooth sales operations.
• Drive strategic action plan to tackle Voice of the Customer feedback.
• Work together with our sales teams, enhancing your skills and improving your experiences together as a team.
• Seek strategic expansion of customer network and strategic alliances to unlock new budget holders.
• Ensure proactive alignment of NIQ GFK’s CMI value proposition to customers' needs and trends.

You are a high-performing deal maker with a growth mindset of revenue targets. You know how to build and promote strong long-lasting client relationships. You’re energized by accelerating sales, uncovering opportunities, and exceeding individual targets while bringing the best out of your colleagues through collaborative learning and joint pitches when needed. A deep understanding of the market landscape, our CMI products, and our processes is at the forefront of your mind. You know that collaboration amongst teams and active listening of clients is critical to meet goals and grow. You strengthen our relationship with customers and unlock opportunities for growth. Selling, understanding our customers and their contexts, effective negotiation and growth mindset drive your work.

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.

1. Stakeholder - internal:

• Define in agreement with the Country Manager(s) the local HR strategy (long and short term) and policies within overall regional / Global business context, in terms of recruiting, organizational development, training, compensation & benefits, industrial relations.

• Maintain relationships and share experiences with other functions, regional HR to achieve compatibility in organization design and effective interface with other functions.

• Oversee selection of key staff, succession planning and management development of executive as well as non-executives (according to Job code), based on agreed Corporate Values, optimizing on opportunities to continuously upgrade talent, coaching and advising local managers to maximize employees performance and potential.

• Advise, influence and support managers in defining and implementing plans related to talent management.

• Implement and adapt at country level C&B policies, in line with Global/Regional guidelines which are competitive in the market and encourage employee commitment to organization.

• Develop at the local level in an effective and timely way, the organization performance management system.

• Together with the Country Management Team Members and the respective line/staff managers, determine the organization structures, roles, critical success factors and goals for each line/staff functions.

• Together with the Country Manager(s) and the respective line/staff managers, define the organizational development of the company and the skills needed to reach the business targets within the medium term plan, and the relative training plan to cover the gaps discovered (if any).

• Advise, influence and support managers in the definition of the optimal qualitative and quantitative staffing in the short and long term, in order to contribute to the country's business objectives.

• Promote any initiatives which enhance the company productivity such as for example “continuous improvement” process and “speed & simplicity” culture in every activity of the organization.

• Advise, influence and support the managers in any re-engineering process within the country organization, which contribute to increase productivity and effectiveness.

• Advise country management in all human resources related questions/issues.

• Advise, influence and support managers in the effective use of the country labor laws/contracts and the collective agreements.

• Advise, influence and support the managers in any disciplinary process to be used within their employees in line with the local legal framework.

• Deal with employees' individual issues on an exceptional basis as their direct managers are their primary interface.

• Implement and monitor health & safety plans to prevent employees from injuries and protect health in line with country legal requirements and good practice.

• Ensure the provision of an efficient and timely personnel and payroll administration services, in compliance with the country labor laws/contracts and any collective agreements.

• Advise, influence and support in the effective employee communication activities ensuring the full respect of the local industrial relations and the local legal framework.

• Participate in cross-functional business aspects to ensure that cohesive joint decision-making processes exist at country level.

2. Stakeholder - external

• Encourage and develop the culture behavior and values of organization.

• Promote and implement HR policies that both comply with Corporate HR guidelines, local mandatory regulations and good practice.

• Ensure attraction of outstanding people capable of making significant contributions to organization’s success, taking into account the future needs of the company, in line with Global HR guidelines.

• Maintain regular relationships with authorities and unions.

• Manage local industrial relations activities and enhance effective relations with trade unions and works councils.

• Strictly follow the country's labor laws/contracts and the collective agreements.

• Represent organization in professional associations in the area of responsibility.

• Identify, negotiate, approve and control the quality of relevant consultants (lawyers, head-hunters, training consultants, market data providers, etc. related HR).

3. Process

• Implement and monitor HR policies, standards and processes ensuring HR best practices and alignment to Corporate HR guidelines and the country labor and fiscal laws.

• Prepare and monitor local HR budget; manage all relevant costs and expenses of the local HR Dept. within the allocated budget.

• Control the implementation and maintenance of a global HR information system and metrics on country level, in line with the Global /Regional HR guidelines and deliver all relevant personnel data to line management and Global HR.

• Prepare and monitor on a monthly basis the personnel costs and the relative FTE data evolution, comparing them with the budget and the forecasts, analyzing any gaps discovered and proposing the appropriate solutions to cover the gaps discovered.

• Propose any effective solutions to increase company productivity with particular regard for example to working hours shifts to reduce overtime, use the most effective country employment agreement to hire people, control and manage illness rate, use the vacation days, travel & living expenses, company car, mobile phone, other benefits, etc..

• Provide “internal climate” process defining, implementing and managing specific “Employees Opinion Survey” process (including giving feedback process) and defining specific action plan needed for any areas of improvements discovered.

• Ensure the accuracy of the data of the monthly employees’ wages in line with the employment agreements, the country labor and fiscal laws and the collective agreements.

• Ensure the accuracy and punctuality of the monthly payment to the employees of their salaries, to the national social security systems and the national pension scheme.

• Integrate the country HR functions to focus on joint priorities and exploit scale economies while safeguarding the business performance in relevant organization Business Units.

4. People Development

• Develop and maintain a motivated HR team of competent managers and staff.

• Evaluate the HR staff performances of his/her direct reports and ensure that the same is done for the other members of the HR team.

• Together with the HR Director, South Asia and EMEA determine the HR organizational structure, roles, critical success factors and goals of both the HR strategic agenda and to support the business priorities.

5. Safety and environment:

• Follow safety and environment policy; be aware to raise safety and hygiene standards in your area.

• Completion 5S audit at the place as policy and do “Near Miss” audit as requirements.

• 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

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.

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.
 

• 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.

HEAD BUTLER

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

Primary Responsibilities

General Duties

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

General Responsibilities

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

Revenue Management

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

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

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

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

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

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

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

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

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

Team Management

• Interview, select and recruit direct reports

• Identify and develop team members with potential

• Conduct performance review with the team

• Constantly monitor team members’ appearance, attitude and degree of professionalism

• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business

Other Responsibilities

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

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

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

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

• 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

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

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

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

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

• Liaise with the regional Communications team to maximize communications exposure 

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

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

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

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

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

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

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

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

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

• Manage the hotel email database and e communication activity  

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

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

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

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

• Report to appropriate parties negative comments and discussions 

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

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

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