SAFETY & SECURITY MANAGER

Job Description
  • Responsible for the effective and efficient administration of the Safety and Security Department in ensuring the security of the building and its content, safety of the guests and employees, prevention of accidents and incidents, an liaison with relevant statutory and other relevant bodies.
Job Requirements
  • Certificate/ Diploma holders in any discipline.
  • Certification in Occupational, Safety & Health is an added advantage.
  • Ability to conduct safety & security training.
  • Strong leadership skills & ability to train, lead & supervise a team of security personnel.
  • Good analytical aptitude & interpersonal skills.
  • Possess good rapport & networking with the relevant authorities.
  • Preferably Senior Manager specializing in Security/ Armed Forces/ Protective Services or equivalent.

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MARCOM MANAGER

Job Description
  • Responsible for strategizing, planning and executing of the hotel's brand initiatives, media strategies, partnerships and marketing communications programmes to continually build and enhance the corporate image of the hotel. Under the general guidance and supervision of the General Manager; and within the limits of established hotel policies, funtions as the key marketing contact to maximize advertising expenditure, brand exposure and promote/ maintain goodwill to support the regional plans for the elevation of the hotel brand value.
Job Requirements
  • Possess a Diploma or Degree in Hospitality Management, Mass Communication or equivalent.
  • At least 5 years working experience in related field is required for this position.
  • Pleasant personality and disposition, good inter-personal skills, comfortable and confident in interacting with various level of society.
  • Ability to communicate well in English. Proficiency in Chinese dialect will be an added advantage.
  • Must be computer literate with good presentation skills and strong public relation and leadership.

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ASSISTANT DIRECTOR OF SALES

Job Description
  • Works with the Director of Sales; directs the hotel's sales team and department heads. To lead the organization sales force together with the Director of Sales. Responsible for the hotel's sales result and to drives the hotel's total sales effort. Regularly reports changes to upper management along with a suggested course of action. Meets or exceeds all established goals and commitments in accordance with all policies and procedures laid out in the Sales & Marketing Service Standards.
Job Requirements
  • Diploma in Hospitality Management or related.
  • Extensive knowledge of sales and proven ability to plan and execute sales target effectively with a strong sense of detail.
  • Minimum 8 years experience in hospitality industry with proven sales track record.
  • Capable of creating and implementing sales strategies that will ensure achievement of set goals and target.
  • Able to handle both rooms and catering functions.
  • Possess good inter-personal skills.
  • Possess own transportation.
  • Knowledge of current hospitality industry trends.

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SALES COORDINATOR

Job Description
  • Carries out all duties as directed by the DOS/SM in selling, marketing and promoting the hotel.
  • Direct solicitation – selling of rooms and services.
  • Accounts maintenance.
  • On-going competitors’ analysis.
  • Planning and implementing of strategies.
  • Achievement of goals and commitments as by yearly marketing plan.
  • Maintains an up-to-date good working relationship with all other departments of the hotel.
  • Follow up with all clients before and after big functions, groups to ensure repeat business.
  • Ensure familiarization with the hotel Marketing Plan.
  • Present a monthly sales report with full documentation on activities of past month.
  • Represents hotel on special assignments as called upon by the DOS/SM.
  • Attends special sales promotions or marketing activities which are organized by the Sales Department or the hotel.
  • Entertains clients as directed.
  • Concentrate on opportunities for creative selling as:
    - To offer some promotional packages in order to be included in clients’ newsletter. - Make use of associations’ monthly newsletters to their members with appropriate packages.
  • Promptly qualifies all sales leads. Responds within 24 hours to all inquiries, leads and correspondence from prospects, customers and referral.
  • Effectively plan calls, maintenance of existing accounts while focusing on new accounts to increase the overall customer base.
  • Adequately services all accounts as assigned by the DOS/SM.
  • Increase sales to meet or exceed all established sales goals as outlined in the marketing plan.
  • Follow up and carries out all established office policies and procedures.
  • Properly maintains all files and accounts to established guidelines (follow up system).
  • Maintains a professional appearance in accordance to the guidelines set by the hotel.
  • Reacts promptly to requests by the DOS/SM for reports and other assignments by their given due dates.
  • Maintains up-to-date level of communication with the DOS/SM on a constant basis.
  • To attend business related functions within your area of responsibility.
  • To perform evening duty as assigned.
  • To understand & adhere to the Quality Service Standards (QSS) set by the hotel.
  • To ensure that no press releases or public statements are made without the prior consent of the General Manager.
Job Requirements
  • Minimum of 1 year experience in Hotel Catering, additional experience in the hospitality industry i.e. Sales, is an asset.
  • Extensive room, food & beverage knowledge and proven ability to plan and execute events effectively with a strong sense of detail.
  • Knowledge of organizing event or meeting clients request pertaining to health and safety procedures and terminology of the Empire Tower, Soho & Suites.
  • Extensive knowledge of Opera system, Windows and other industry related software programs.
  • Knowledge of current hospitality industry trends.

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OUTLET MANAGER

Job Description
  • To manage and be responsible for the overall supervision and coordination of all activities of personnel engaged in operations of the outlet assigned. Responsible and accountable in achieving outlet budget, forecast and cost. Responsible to generate revenue in every optimistic way and at the same time to monitor and effectively control overall food and beverage cost. To establish and enforce Food and Beverage Department mission and vision.
Job Requirements
  • Candidate must possess at least a Diploma, Advance/ Higher/ Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, Food & Beverage Services Managements or equivalent.
  • At least 5 year(s) of working experience in the related field is required for this position.
  • Applicants must be willing to work in Subang Jaya, Selangor.
  • Preferably Managers specializing in Food/ Beverage/ Restaurant Service or equivalent.

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HOUSEKEEPING ATTENDANT

Job Description
  • To perform routine duties in the cleaning and servicing of corridors, guestrooms, work stations, equipment and baths under supervision of an inspector.
  • Consistently offer professional, friendly and engaging services.
  • Clean all assisgned guestrooms including: dusting, making beds, soiled linen removal form rooms, and retrieval of clean linen from linen closets, vacuuming, bathroom cleaning, inside window cleaning, replenish rooms with supplies.
  • Sign in and out master keys daily.
  • Maintain proper usage of cleaning supplies and equipment.
  • Update and record all cleaned rooms.
  • Return and properly tag all lost and found articles in the Housekeeping Office.
  • Follow departmental policies and procedures and service standards.
  • Report necessary maintenance items.
  • Follow all safety and sanitation policies.
  • Other duties as assigned.
Job Requirements
  • Minimum qualification of SPM or equivalent education level
  • Friendly and energetic personality.
  • Possess good comunication skills.
  • Able to read room numbers, dates and basic instructions.
  • Applicants must be willing to work in Subang Jaya, Selangor.

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FOOD & BEVERAGE CAPTAIN

Job Description
  • Performs any other duties as assigned by your superior in a timely and efficient manner.
  • To train outlet waiters and part timers on knowledge, service standards and operating procedures.
  • Ensure effective communication between Superior and Staff.
  • To plan and execute duty roaster for outlet associates.
  • Ensure all down line associates are well briefed in the policies and procedures set by Hotel.
  • To ensure down line associates follows through the Standard Operating Manual.
  • To be responsible over the maintenance and cleanliness of furniture, fixtures, fittings and operating equipment, initiates maintenance request as necessary.
  • To ensure food and beverage supplies are well stocked and arranged to ensure smooth operation.
  • Participates in daily outlet briefings and monthly communication meetings to discuss various aspects of service and operations challenges.
  • Follows control procedures for inventory and requisition before and after service.
  • To enforce and follow through the house safety regulations and house rules.
  • To monitor daily aspects of the point of sales for outlet.
  • To attend to guest's complaints on food and beverage quality and service, requests or inquiries regarding services and products and immediately takes all required corrective actions and measures.
  • To anticipate guest's needs at all times and to ensure guests dining experience is always met and maintained.
  • To maintain a positive service attitude towards each and every individual that comes in contact.
  • Establishes effective human relations and maintains the highest level of professionalism ethics and attitude towards all hotel guests, suppliers, department heads and employees.
  • Create and maintain a pleasant and healthy working environment and foster teamwork at all times.
  • To take pride over employee’s welfare and filter down objectives to superiors.
Job Requirements
FOOD & BEVERAGE SUPERVISOR

Job Description
  • Ensure proper coordination with Kitchen food preparation, Stewarding, Sales, Front Office and other departments for all necessary arrangements and preparation.
  • Performs any other duties as assigned by your superior in a timely and efficient manner.
  • Maintains proper records of sales, inventories, spoilages, inter-transfer and all concerns pertaining to personnel or equipment in appropriate logbooks for reference.
  • Makes frequent suggestions to the management in reference to improvement of general operation, cost control and profitability.
  • To assist in constantly finding ways to further increase revenue without sacrificing pre-determined standards and quality set by the management.
  • To train outlet waiters and part timers on knowledge, service standards and operating procedures.
  • Propose appropriate staff movements and promotions to the Superiors.
  • Ensure effective communication between Superior and Staff.
  • To plan and execute duty roaster for outlet associates.
  • To plan requisition in accordance to the par level or business forecast.
  • Ensure all down line associates are well briefed in the policies and procedures set by Hotel.
  • To ensure down line associates follows through the Standard Operating Manual.
  • To be responsible over the maintenance and cleanliness of furniture, fixtures, fittings and operating equipment, initiates maintenance request as necessary.
  • To ensure food and beverage supplies are well stocked and arranged to ensure smooth operation.
  • Participates in daily outlet briefings and monthly communication meetings to discuss various aspects of service and operations challenges.
  • Follows control procedures for inventory and requisition before and after service.
  • To enforce and follow through the house safety regulations and house rules.
  • To monitor daily aspects of the point of sales for outlet.
  • To responsible and accountable for the outlet operating budget include Revenue, Expenses, Labor Costs and profitability.
  • To attend to guest's complaints on food and beverage quality and service, requests or inquiries regarding services and products and immediately takes all required corrective actions and measures.
  • To anticipate guests’ needs at all times and to ensure guests dining experience is always met and maintained.
  • To conduct on the job orientation and establishment procedures for all new employees.
  • Establishes effective human relations and maintains the highest level of professionalism ethics and attitude towards all hotel guests, suppliers, department heads and employees.
  • Create and maintain a pleasant and healthy working environment and foster teamwork at all times.
  • To take pride over employee’s welfare and filter down objectives to superiors.
Job Requirements
  • Reading, writing and oral proficiency in the English language.
  • Certificate or higher required or equivalent experience in the form of 2-4 years hotel operations and/or junior management.

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JUNIOR SOUS CHEF - Chinese Restaurant

Job Description
  • Junior Sous Chef, relieves the Chef; or any Chef De Partie on roster day off, annual leave, illness or manages any other duties or projects as directed by the Executive Chinese Chef as and when required. Smooth, effective and first class food preparation must be ensured.
Job Requirements
CHEF DE PARTIE - Chinese Restaurant

Job Description
  • Responsible for all food preparation and presentation in accordance with Standard and Procedure. Controls prepared food, hot & cold for Restaurant. Ensure cleanliness of staff, kitchen and equipment. Keeps in contact with Steward Coordinator for necessary cleaning, supplies of Chinaware etc. Taste and examines food prepared by himself & sub-ordinates, and suggests or makes necessary adjustments in line with Food Preparation Standard & Procedure.
Job Requirements
INCOME AUDITOR

Job Description
  • Prepare (DRR) Daily Revenue Report daily and distribute to GM and all Head of Departments prior to the daily morning briefing.
  • Verify the total sum of all sales from PMS report (Property Management System) agrees with the Daily Revenue Report.
  • Verify the receipts of sales, rooms folio, F&B guest check and other miscellaneous sales tally with individual cashers shift closing report.
  • Scrutinizes all rebates vouchers from Front office and ensure signatures from guest and authorization from Duty Managers are in place.
  • All rebates must be according to Finance Policy with proper supporting documents. A summary is to be prepared weekly for Financial Controller and GM to review.
  • Control the sequential numbering for all pre-printed revenue vouches e.g. Miscellaneous, Business Centre etc. to eliminate fraudulent act from guest contacted staffs. Ensure cancelled or loss voucher are accounted for accordingly.
  • Verify the opening balance of guest ledger and ensure it agrees with previous day closing balances. Also verify that the total sum of guest ledger balances with guest room account report.
  • Verify and check on rooms discrepancy report to ensure the Night Manager has signed and check on the report after running the auto room posting.
  • Calculate and batch accordingly the settlement modes for both folios and guest checks to ensure they tie with the PMS and POS report. The end batching of credit cards and city ledger (folios and guest checks) are to be passed over to Accounts receivable section in order for them to perform their AR duties.
  • To investigate voiding reports daily form POS and ensure that all voiding is signed by the outlet manger or the assistant.
  • Verify that the Officer Checks are performed according to stipulated procedures.
  • To adjust Banquet Food and Beverage breakdown according to the Banquet Event Order (BEO) to ensure revenue are allocated correctly.
  • Perform spot check on Outlet and Front Office Cashier’s float at least once a month.
  • Ensure that programs involving coupons, certificates and vouchers are adequately control and safeguards in place.
  • Audit daily collection of the General Cashiers Summary Report(GCR) against the bank in slip.
  • To enter cash sales clearance from PMS report daily into GCR against the actual cash collected from the General Cashier. To work closely with General cashier on any discrepancies arises on cash shortage or overage.
  • Ensure daily revenues are correct and error are properly adjusted with before transferring daily revenue to the General Ledger (GL) via system interfacing.
  • Prepare service charge report monthly before the for-payroll cut-off for the Accountant to review and the Financial Controller approval before submitting to the Paymaster.
  • Prepare statutory Government Tax Report monthly and ensure bi-monthly submission deadline of 28th of the payment month is adhered to strictly.
  • Verify that Front Office Cashiers, Food & Beverage Cashiers and Duty/Night Manager are performing their duties according with the stipulated procedures.
  • To ensure cash sales clearance in the GL are zero rise every month end.
  • Other duties required by superior.
Job Requirements
  • SPM or equivalent, diploma is an advantage.
  • Minimum 1 year in the position preferably in the hotel industry or minimum one year as an assistant or equivalent.
  • Assertive personality with good interactive skill with all levels.
  • Must possess basic computational ability through knowledge of computer processing system.

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CHIEF STEWARD / ASSISTANT CHIEF STEWARD

Job Description
  • To obtain maximum efficiency and safety in all work areas and create a good morale within the department, and cooperate with other departments.
  • To ensure all departments of Health laws are adhered to. To ensure Sheraton health standards are met.
  • To ensure all accidents and incidents are reported correctly and promptly.
  • To be present and contribute at required meetings then to communicate relative information to staff as required.
  • To be responsible fro all administrative work within the Steward Department.
  • To set-up and maintain a training schedule for each Steward and to ensure standards are met and maintained.
  • To organize and supervise the smooth running of the department.
  • To encourage teamwork and create high morale within the Department.
  • To develop interested staff for promotion.
  • To counsel and discipline employees required ensuring compliance with Hotel rules and regulations.
  • To set a good example to staff.
  • Ensure staff conduct and practices are carried out at all times.
  • Ensure safe conduct and practices are carried out a safe environment.
  • To establish and maintain a par stock numbers for all outlets.
    i.e: glasses, china, silverware, flatware, cutlery and plastic ware;
  • To requisite for the different outlets as par stocks are needed.
  • To record breakages on regular basis and calculate the losses monthly.
  • To conduct an inventory of all chinaware, glassware, stainless steel, silverware, flatware, cutlery and plastic ware at quarterly intervals as required.
  • To requisite all cleaning chemicals as needed.
  • To ensure all clearing stations are set -up for Banquet functions with the help of banquet staff.
  • To ensure all equipment is ready and prepared for banquet functions and buffets.
  • To liaise regularly with Executive Chef, Banquet Manager and Outlet Managers regarding future functions.
  • To ensure the standard of hygiene in the Kitchen and other food and beverage areas, equipment, tools and utensils area maintained.
Job Requirements
  • Reading, writing and oral proficiency in the English language. (Preferably local dialect).
  • Minimum SPM required or equivalent experience in the form of 5 to 8 years in stewarding kitchen operation.

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