Lowongan Restaurant Venue Manager-Meikarta

Restaurant Venue Manager-Meikarta

Cikarang (Jawa Barat) | Ditayangkan: 17-January-2018 | Tutup pada 16-February-2018

Apartemen Meikarta adalah nama daripada sebuah kota “Jakarta Baru” di daerah Cikarang berskala internasional. Sebuah inovasi terbaru daripada LIPPO Group dimana kota MEIKARTA dengan nilai investasi proyek lebih daripada Rp. 278 triliun. Proyek kota baru MEIKARTA adalah proyek LIPPO terbesar yang pernah dikerjakan dalam 67 tahun sejarah berdirinya group LIPPO.
 
Lokasi kota skala masive MEIKARTA terletak di CIKARANG, di jantung koridor Jakarta-Bandung yang dikelilingi oleh 7 kota industri seperti JABABEKA, LIPPO Cikarang, MM2100, Delta MAS, EJIP, Karawang, dll. Ribuan perusahaan raksana nasional dan internasional berada dalam koridor ini dengan ratusan ribu staff dan karyawan dan jutaan pekerja dikawasan ini. Sebut saja mulai dari ASTRA, Honda, Toyota, Suzuki, Panasonic, Toshiba, Samsung, Hankook, dll. MEIKARTA berada dikoridor Jakarta-Bekasi-Cikarang-Bandung yang kedepannya akan menjadi ‘Shenzhen RI’.
Meikarta akan hadir sebagai kota modern terlengkap, terindah dengan infrastruktur terlengkap di Asia Tenggara. Nama MEIKARTA akan mencerminkan kota yang lebih indah daripada JAKARTA. Beragam infrastruktur skala internasional akan hadir di kawasan ini, seperti:
  • Kereta api cepat Jakarta-Bekasi-Cikarang-Bandung dengan investasi Rp 65 trilliun.
  • Pembangunan Patimban Deep Seaport bernilai Rp 40 trilliun.
  • Pembangunan lapangan terbang baru ‘Kertajati International Airport’ bernilai Rp 23 trilliun.
  • Pembangunan APM Monorail menyatukan tujuh kota baru di sekitar Meikarta.
  • Pembangunan Tol Jakarta-Cikampek Elevated Highway bernilai Rp16 trilliun.

Job Summary:
To ensure smooth and efficient operation of the assigned outlet. Operate the outlet as a business unit as per the standards and procedures and practice managerial principles, in order to achieve departmental goals, in terms of Guest Satisfaction, financial targets, and training and high employee morale.
 
Duties & Responsibilities:
To achieve departmental goals, in terms of Guest Satisfaction, financial targets, training and high employee morale.
  1. Follow Hotel Service Standards to provide service to the guests whenever and wherever encounter the guests in the hotel, own the problems and take initiative to follow up accordingly, regardless of positions and levels. For example, when an Engineering associate sees a guest seeking help on the floor, he/she cannot treat it as a task for HSKP associates only. The Engineering associate must understand the guest’s problem or needs positively and find out the solution for the guest, and follow up accordingly.
  2. Always spend efficient time in the lobby to communicate with the guests.
  3. Greet guests and fellow associates in the hotel all the times.
 
  1. Food & Beverage Department
    1. Outlet operation
  • Develop Standards & Procedures, in keeping with the hotel policies and procedures
  • Ensure all the staff carry out the tasks according to the SOP
  • Complies with the hotel specific guidelines and Satisfaction Index. The incumbent will initiate systems and procedures to meet and if possible exceed guest’s expectations
  • Manage outlet service
  • Manage cash handling procedures
  • Oversee the preparation of daily banking and cash flow reports
  • Instruct staff in credit policies and facilities
  • Establish cash security procedures
  • Manage the maintenance of equipment
  • Monitor standards of guest facilities and services
  • Control stock and monitor stock security procedures
  • Take part in menu and wine list creation
 
  1. Management / strategic planning
    1. Take part in Strategic Planning and Development
  • Take part in the preparation and planning and department/unit/outlet goals and objectives
  • Access sales and marketing data
  • Participate in the preparation of strategic plans and operation plans.
  • Determining a purchasing plan, according to the financial budget of the outlet.
  • Determining optimum staffing, product, stock and equipment levels, in relation to business needs, keeping in mind the various seasonal periods of business
    1.  Assist with the Planning and implementation of sales & Marketing Strategies
  • Assist with the preparation of sales and marketing plans
  • Assist with the development of new products and services
  • Assist with the development of marketing strategies
  • Assist with the evaluation of sales and marketing activities
    1. Consider Economic / Political Social Issues Relevant to the Department
  • Take into account external economic issues when planning and making decisions
  • Anticipate economic business level fluctuations
  • Monitor information and trends in the industry
  • Interpret economic data
    1. Consider Tourism Issues Relevant to the Department
  • Consider political and social influences on business
  • Analyze tourism data
  • Liaise with relevant parties
  • Identify major environmental quality management systems
  1. Finance Management
    1. Captain orders, shift change control of cash
  • Control and check daily operation of all finance systems
  • Ensure that all Cash floats in all systems.
  • Ensure that all Checks are posted accurately to the appropriate codes and departments
  • All canceled dockets are to be summarized on the void and canceled summary and signed
    1. Manage Financial Matters
  • Assist with the management of department finances
  • Prepare and monitor accounts of the unit / outlet
  • Prepare and manage unit/ outlet budgets
  • Monitor, analyze and report variations from the budget
  • Prepare unit/ outlet performance reports
  • Perform and interpret ratio analysis
  • Analyze trend data
  • Make pricing decisions in cooperation with director of F&B
  • Analyze sales mix
  1. Purchasing / Stock
    1. Manage Purchasing & Stock Control
  • In conjunction with the Purchasing Manager / Director develop and monitor the implementation of purchasing procedures
  • Develop purchasing specifications
  • Asses tenders for goods and services
  • Negotiate prices and terms of purchase
  • Prepare budgets for purchases
  • Establish economical order quantities
  • Develop stock control procedures
    1. Supervise Purchasing & Stock control
  • Monitor the implementation of purchasing procedures
  • Monitor the implementation of stock control procedures
  • Prepare and interpret stock reports
  • Purchase stock/ inventory according to purchasing procedures and specifications
  • Handle and store stock according to stock control procedures
  1. Human Resources
    1. Certificates
  • Be certified in Soft Skill and other management skills
    1. Training:
  • Training, development and rostering of staff.
  • Determining and implementing on going training needs for associates at different levels.
    1. Manage Work Operations
  • Coordinate work operations within the department / unit / outlet
  • Develop performance standards for operations in the department / unit / outlet
  • Assess work operations and prepare plans to implement change when required
  • Coordinate between other departments/ units
  • Monitor productivity of the unit
    1. Manage Industrial relations
  • Prevent and resolve grievances
  • Counsel staff and prevent work related problems
  • Resolve disputes
  • Discipline staff
    1. Staff Management
  • Determine and plan for future staffing needs
  • Recruit staff and carry out interviews
  • Prepare staff rosters
  • Facilitate multi-skill ensuring maximum flexibility of staff rotation to busy areas all exercised
  • Maintain up-to-date staff records
  • Customize position profiles for your area of responsibility using the Hotel Human Resources Management System
  • Manage staff training and development using Human Resources Management System
  • Assist with the planning and delivery of orientation programs
  • Implement staff performance appraisals
  • Carry out exit interviews
    1. Supervise Staff
  • Provide ongoing advice and support to staff under your supervision
  • Supervise staff performance
  • Implement appropriate management practices that provide staff motivation and communication
    1. Instruct Staff (One to One)
  • Provide one to one instruction to staff members when required
 
  1. Menu Knowledge
    1. Menu
  • Good command food product and menu knowledge.
  • Consult with Executive chef, regarding menu planning and delivery of service.
  • Total knowledge & understanding of Food Preparation Standard & Procedure.
  • Continually examine goods for quality and quantity
    1. Drink list
  • Good command of beverage knowledge
  • Good Knowledge of Wines, Spirits and Cocktail Recipes
  • Implement beverage service skill
  1. Guest Service/Sales
    1. Manage Guest Service
  • Ensure that service is carried out in accordance with SOP
  • Responsible for guest and staff satisfaction in the outlet.
  • Continually improving and enhancing service standards, and updating the Standards and Procedures as and when required.
  • Manage the delivery of high quality service to guests
  • Manage the development and implementation of guest service strategies
    1. Manage the Sales and Promotion of Products and Services
  • Continually develop sales and promotional strategies for the Hotel’s products and services
    1. Guest Service / Relations
  • Make appropriate recommendations to guests.
  • Deliver high quality service to guests
  • Ensure guest needs and reasonable requests are met
  • Seek opportunities to continually improve guest service
  • Establish and maintain effective guest relations
  • Demonstrate effective and appropriate interaction with guests whilst maintaining a professional approach and image
  • Communicate with guests in a manner which promotes goodwill, trust and satisfaction
  • Take appropriate action to resolve guest complaints
  • Make sure all questions are well taken care of and personally check guest satisfaction of all questions
    1. Sell and Promote Products and Services
  • Sell the hotel products and services using-selling and suggestive selling techniques
  • Promote the products
  • Maintain a high level of product and service knowledge in order to explain and sell services and facilities to guests
  1. Computer
    1. Maintain Computer Systems
  • In conjunction with Information Systems Manager and Director of F&B:
  • Maintain security of data
  • Resolve systems and equipment problems
    1. Human Resources Computer Programs
  • Access and use the Human Resources Management Systems
    1. Food & Beverage Computer
  • Access and use cashier system
  • Access and use Food & Beverage computer programs
    1. Word Processing
  • Access and use word processing computer packages
  1. Safety / Cleaning / Maintenance
    1. Manage Safety / Cleaning / Maintenance
  • In conjunction with the Safety / Security Manager manage the development and implementation of safety / security policies and procedures for the department / unit / outlet
  • In conjunction with appropriate personnel manage the development and implementation of cleaning / maintenance programs for the department / unit / outlet
    1. Maintain a Safe and Secure Working Environment
  • Be aware of duty of care, and adhere to occupational health and safety legislation, policies and procedures
  • Initiate action to correct a hazardous situation and notify supervisors/ managers of potential danger
  • Adhere to the hotel’s security and emergency policies and procedures
  • Be familiar with property safety, current first aid fire emergency procedures
  • Log security incidents and accidents in accordance with hotel requirements
    1. Cleaning / Maintenance Programs
  • Adhere to hotel cleaning and maintenance programs
  • Ensure a high level of cleaning is maintained in your work area
  1. Communication / General
    1. Meeting
  • Attend and conduct departmental, and Interdepartmental meetings
  • Conduct daily pre meal meeting with Dinning Room associates to keep them informed of updates, new directions, policies and procedures and daily menu items
    1. Develop Communication/ Administration Systems and Procedure
  • Develop, implement and monitor hotel communication systems and procedures
  • Develop appropriate administrative policies and procedures in accordance with hotel goals and guidelines
    1. Manage Working Relationships
  • Prepare and conduct meeting and group presentations to keep staff / management / other parties informed of hotel operations and other relevant issues
  • Plan team systems and structures
  • Set team goals in consultation with team members according to hotel / department goals, policies and practices
  • Manage cross cultural communication
    1. Maintain and Implement Effective Interpersonal Skills
  • Maintain personal presentation to Hotel standards
  • Demonstrate professional attitude and behavior at all times
  • Analyze, evaluate and improve your personal performance on a continual basis
    1. Quality Systems
  • Apply hotel quality assurance principles
    1. Comply with all Hotel and Corporate Guidelines
    2. Communication
  • Interact with department and hotel staff in a professional and positive manner to foster good rapport, promote team spirit and ensure effective two-way communication
  • Deal effectively with guests and workplace colleagues from a variety of cultures
  • Work effectively in a team
    1. Administration Procedures
  • Prepare and maintain files, reports, letters, memorandums and other relevant business documentation
  • Ensure a daily logbook for the outlet is maintained with information as to covers, revenues, special events, quest praise and complaints and other notes happenings. The logbook is left every night for Director F&B’s information & signature
  • Ensure all reporting and servicing deadlines are met on a timely basis
    1. Other Tasks
  • Carry out other tasks as directed by your Superior
 
 
Job Knowledge / Skill:
 
  1. Very good English skills (written & verbal)
  2. Computer operation and familiarity with some software packages, including Spreadsheet programs
 
Education:
College Certificate
Technical course in F&B management, Minimum 3 years full time course
 
Experience:
Working experience in a similar position in a 5 Star Hotel for 2-3 years
 
Additional Skill required:
  • Good leadership skills / good training conducting skills / Strong organization skills
  • Open minded and out going personality
 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

ALAMAT : Meikarta
Easton Commercial Center Jl. Gn.Panderman Kav. 05 Cibatu, Cikarang Selatan – Bekasi

Syarat & Ketentuan lowongan Restaurant Venue Manager-Meikarta

Sebelum Anda melamar lowongan Restaurant Venue Manager-Meikarta atau menekan tombol Lamar Sekarang, Anda harus mengerti dan menjalankan setiap ketentuan dari situs kami (pengelola Rumahmp3.web.id) berikut:

  • Iklan lowongan kerja ini dibuat oleh Meikarta , kami tidak mengubah/menambahkan/memvalidasi lowongan kerja secara langsung.
  • Iklan lowongan kerja ini disediakan gratis, kami tidak akan pernah meminta biaya baik secara langsung maupun perusahaan bersangkutan.
  • Segala transaksi yang terjadi saat Anda melamar dalam iklan Restaurant Venue Manager-Meikarta di luar tanggung jawab kami.
  • Di situs kami ini terdapat link, berupa banner maupun text, ke situs lain. Kami tidak betanggungjawab atas isi dan akibat yang ditimbulkan dari situs-situs tersebut


Apakah lowongan Restaurant Venue Manager-Meikarta jujur (bukan penipuan)?

Untuk mengecek apakah lowongan yang ditawarkan oleh Meikarta adalah asli (bukan palsu) berikut beberapa tipsnya:
  • Pastikan bahwa Meikarta adalah salah satu perusahaan kredibel dan terpercaya. Silakan mengecek di Google apakah perusahaan itu benar-benar ada. Cek juga review yang mungkin pernah tersedia dari karyawan Meikarta .
  • Berhati-hatilah dengan perusahaan yang hanya menggunakan SMS (termasuk aplikasi seperti whatsapp atau telegram) atau alamat email publik/gratisan (seperti @gmail atau @yahoo.com) sebagai media berkomunikasi. Perusahaan yang asli dan jujur biasanya akan menggunakan alamat email domain web perusahaan atau telepon kantor.
  • Jika Anda dimintai uang untuk alasan apapun, sebaiknya Anda tidak menghiraukan lowongan tersebut. Beberapa alasan yang digunakan adalah biaya formulir/surat perjanjian, biaya materai, biaya seragam, dan biaya training (pelatihan).
  • Pastikan bahwa lowongan yang Anda incar sesuai dengan judul dari lowongan ini, yaitu Restaurant Venue Manager-Meikarta . Pastikan Anda tidak menjadi member MLM yang tidak jelas atau bisnis investasi yang mencurigakan.

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