To work closely with the Kitchen to achieve a higher standard in good presentation and quality.
To attend to operational problems and needs brought to his attention. Attends to guests’ complaints, inquiries and requests.
To supervise and control the activities of the outlet.
To monitor duty roster of all staff.
To co- ordinate closely with Banquet Sales Manager on all functions.
Perform tasks as assigned by the hotel management and direct supervisor.
Possess a high level of professionalism and integrity while maintaining the confidentiality of the office.
To maintain a logbook for all beverage items and to ensure they are always at par level.
To ensure all function rooms are kept clean and tidy and all operating equipment are stored properly.
To prepare function rooms according to event orders and amendments issued by the Banquet Sales Office.
To promote and maintain good public relations with hotel clientele. Converses with guests to ensure a ‘personal touch’ of service and also obtains from guests their comments about the service.
Work harmoniously and professionally with co- workers and supervisors.
Ensure general maintenance of sections appointed and follow up on work order forms with Engineering department.
To record any unusual events and problems/complaints encountered during the operational hours in the Daily or Function Report which will be handed to the F&B Direct
To assist in updating the inventory log book for all operating equipment OE. TV, VCR, glassware, linens, chinaware, silverware, etc.
To check on service in the function hours to ensure the highest service standard are being rendered by the staff.
To co- ordinate with other departments to improve work and solve problems.
Process and maintain confidential information and to properly document information for payroll purposes, i.e. new hire, personal information, wage changes, termination, etc.
Respond properly in any hotel emergency or safety situation
To conduct pre- function checks to ensure the specific requirements are adhered to.
To check with organizer to ensure all details are carried out according to guests’ requirement.
Willingness to work in an environment where “cross- training”, “inter- departmental exposure” and “multi- skill” is a norm.
Enforce staff motivation and team building.
To attend Food & Beverage meetings and daily operation meetings.

Hotel Management Professional
Administrative Specialized courses
English- Good level, written & spoken
Letter Writing Skills
Computer Skills
Vietnamese- Excellent level, written & spoken
College degree or above
2 years in the same position in hotels of similar category and services.
At least 5 years experience in international hotel at the same position

- Shuttle Bus to pick up associates from Vung Tau and Ba Ria to Melia Ho Tram
- Annual Outing trip
- Special room rate as per Melia Hotels International policy
- Birthday benefit
- Duty Meals
- International working environment- Annual Leaves
- Attractive salary
- 13th month salary

Cập nhật gần nhất lúc: 2024-08-30 21:30:02