TẬP ĐOÀN KIM TÍN 3.0 ★

1. To supervise and control the activities of the outlet.

2. To monitor duty roster of all staff.

3. To co-ordinate with other departments to improve work and solve problems.

4. To attend to operational problems and needs brought to his attention. Attends to guests’ complaints, inquiries and requests.

5. To check on service in the function hours to ensure the highest service standard are being rendered by the staff.

6. 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.

7. 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

8. Work harmoniously and professionally with co-workers and supervisors.

9. To work closely with the Kitchen to achieve a higher standard in good presentation and quality.

10. To co-ordinate closely with Banquet Sales Manager on all functions.

11. To prepare function rooms according to event orders and amendments issued by the Banquet Sales Office.

12. To check with organizer to ensure all details are carried out according to guests’ requirement.

13. To ensure all function rooms are kept clean and tidy and all operating equipment are stored properly.

14. To conduct pre-function checks to ensure the specific requirements are adhered to.

15. To maintain a logbook for all beverage items and to ensure they are always at par level.

16. To assist in updating the inventory log book for all operating equipment OE. TV, VCR, glassware, linens, chinaware, silverware, etc.

17. Process and maintain confidential information and to properly document information for payroll purposes, i.e. new hire, personal information, wage changes, termination, etc.

18. To attend Food & Beverage meetings and daily operation meetings.

19. Possess a high level of professionalism and integrity while maintaining the confidentiality of the office.

20. Respond properly in any hotel emergency or safety situation

21. Willingness to work in an environment where “cross-training”, “inter-departmental exposure” and “multi-skill” is a norm.

22. Perform tasks as assigned by the hotel management and direct supervisor.

23. Ensure general maintenance of sections appointed and follow up on work order forms with Engineering department.

24. Enforce staff motivation and team building.

- Attractive salary

- 13th month salary

- Birthday benefit

- Duty Meals

- Annual Outing trip

- Special room rate as per Melia Hotels International policy

- Shuttle Bus to pick up associates from Vung Tau and Ba Ria to Melia Ho Tram

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

Please contact: 0254 378 9000 Ext: 5203