Total 27 job vacancies by Tpc Hotel Pte. Ltd.

Job Description:

MAINTENANCE & ENGINEERING

• Plan and carry out preventive maintenance throughout the hotel to ensure standards are maintained for guest comfort.
• Prioritise and carry out maintenance as requested by Departments on a daily basis to ensure the smooth running of all hotel departments.
• Motivate and develop the Engineering team to reach to their fullest potential.
• Ensure guest-centric approach to works, schedules with priority placed on services which impact guest satisfaction.
• Liaise and work closely with the MCST and FCC to ensure smoother operations and consistency in approach.
• Record meter readings and liaise with the Executive Assistant Manager regarding options to improve energy management and conservation.
• As a Fire Safety Manager, be responsible for the testing of fire alarms, emergency lighting etc. on a routine basis as required by local Council and Fire Service.
• Liaise with the Body Corporate with regards to maintenance issues and re-charge labour and materials at agreed rates
• Ensure compliance with all legislation, including Health and Safety and Environmental.
• Liaise with the Executive Assistant Manager regarding use of contractors within the Hotel, controlling expenditure and ensuring work is to the standard required by the Company and manufacture specifications.
• Ensure the cost effective and hygienic removal of rubbish from the hotel areas and monitor to ensure areas are clear and free of offensive odour.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for: full power failure, evacuation fire system re-set and / or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by local Council, Government and Manufacturer specifications.
• Liaise closely with all departments regarding ‘down’ rooms to expedite a quick turn around and return to inventory.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Research, recommend and liaise with the Executive Assistant Manager regarding procedures to improve the overall efficiency of the department and to carry out project work/prepare reports as requested by the Executive Assistant Manager.
• Support the co-ordination of safety and security/risk management programs via third party providers
• Work with the operational Department Heads team to ensure InterREACT tracking and compliance
• Ensure health, safety and welfare of all ambassadors is provided for through implementation of integrated occupational safety and health program.
• Give guidance to the effective operation of the WHS Committee.
• Ensure all ambassadors are competent in the safe and effective use of equipment and chemicals in accordance with the manufacturer’s instructions.
• Attend and actively participate in daily meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Prepare monthly Engineering reports, commenting on key performance indicators and action taken to keep on target.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
• Strive to implement the AccorHotels Vision and demonstrate active use of AccorHotels Values.
• Any other reasonable request within your range of competence as required by Management.

Qualifications:

• 5 years of experience in the relevant field and 3 years of experience in a managerial capacity.
• Passionate, energetic and self‐motivated individual who can deliver exceptional performance.
• Strong interpersonal and communication skills.
• Able to work well with teams and demonstrates excellent leadership.

Job Description:

• Maintain appropriate standards of conduct, dress, hygiene, uniform, appearance and posture throughout the department
• Meet and greet all guests on arrival.
• Welcome guests upon arrival and check-in according to established standard operating procedures.
• Provide information pertaining to the guest’s stay.
• Provide courteous and efficient service and if possible, try to comply with each and every guest request.
• Be familiar with all room types and rates in the hotel as well as their availability status; up-sell whenever possible.
• Know guest room security, emergency and fire procedures.
• Be familiar with hotel facilities and functions as well as major city attractions and events; provide guests with accurate information as requested.
• Assist guests with various requests and inquiries such as restaurant reservations, transportation, obtaining tickets for social events and the prompt and accurate takings of messages and deliveries.
• Develop a professional and courteous working relationship with ambassadors within the Front Office and maintain an effective flow of communication with all hotel ambassadors.
• To be fully familiar with Front Office Policies & Procedures, Job Description and the Employee's handbook.
• Assist Front Office Supervisors in ensuring all guest requests are efficiently delegated to Housekeeping, Front Desk, Concierge, Food & Beverage hotel departments.
• Ensure that all requests are taken care of punctually to a level that meets and exceeds guest’s expectations. Always offers to get items for the guest.
• All requests for service are met within the agreed time frame. If a wait is expected, an estimated time is communicated to the guest. If the wait exceeds the estimate the guest is contacted and Sofitel problem resolution techniques are implemented.

Job Requirements:

• Passion for high end hospitality with an absolute eye for detail.
• Willingness to build warm relationships and gain trust at all levels.
• Excellent listening and negotiation skills.
• Projects professional image at all times through personal presentation/ interpersonal skills.
• Organises time and work efficiently.
• Excellent verbal and written communication skills.
• Ability to work autonomously and as part of a team.
• Good level of physical fitness

Job Description:

• Assist the Chief Engineer and/or Maintenance Officer to issue Work Orders / HotSOS to Duty Engineers and Technicians.
• To compile all hardcopies of Daily Activities, Meter Readings and Maintenance Report and transfer in engineering e-folder.
• Preparation and submission of Monthly Maintenance and Utilities Report.
• Check the work load and efficiency of various sections.
• To monitor and update Maintenance Schedule for both in-house Engineering Team and outsource Contractors on daily basis.
• Ensure Duty Personnel and Vendors carry out the Room Preventive Maintenance (RPM) and the Periodic Plant Maintenance (PPM) works according to the scheme and schedule.
• Filing of Vendor’s Service Reports, Invoices and other documents.
• To assist Chief Engineer and/or Maintenance Officer on Licensing and Maintenance Contracts expiry and renewal.

Job Requirements:

• ITE & above in Engineering are strongly encouraged to apply
• Working knowledge of computer programs for entering data
• Good recording abilities and organizational skills
• Strong interpersonal skills, confident, approachable, patient with excellent communication skills.

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.

Job Requirements:

• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

Job Description:

MAINTENANCE & ENGINEERING

• Plan and carry out preventive maintenance throughout the hotel to ensure standards are maintained for guest comfort.
• Prioritise and carry out maintenance as requested by Departments on a daily basis to ensure the smooth running of all hotel departments.
• Motivate and develop the Engineering team to reach to their fullest potential.
• Ensure guest-centric approach to works, schedules with priority placed on services which impact guest satisfaction.
• Liaise and work closely with the MCST and FCC to ensure smoother operations and consistency in approach.
• Record meter readings and liaise with the Executive Assistant Manager regarding options to improve energy management and conservation.
• As a Fire Safety Manager, be responsible for the testing of fire alarms, emergency lighting etc. on a routine basis as required by local Council and Fire Service.
• Liaise with the Body Corporate with regards to maintenance issues and re-charge labour and materials at agreed rates
• Ensure compliance with all legislation, including Health and Safety and Environmental.
• Liaise with the Executive Assistant Manager regarding use of contractors within the Hotel, controlling expenditure and ensuring work is to the standard required by the Company and manufacture specifications.
• Ensure the cost effective and hygienic removal of rubbish from the hotel areas and monitor to ensure areas are clear and free of offensive odour.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for: full power failure, evacuation fire system re-set and / or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by local Council, Government and Manufacturer specifications.
• Liaise closely with all departments regarding ‘down’ rooms to expedite a quick turn around and return to inventory.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Research, recommend and liaise with the Executive Assistant Manager regarding procedures to improve the overall efficiency of the department and to carry out project work/prepare reports as requested by the Executive Assistant Manager.
• Support the co-ordination of safety and security/risk management programs via third party providers
• Work with the operational Department Heads team to ensure InterREACT tracking and compliance
• Ensure health, safety and welfare of all ambassadors is provided for through implementation of integrated occupational safety and health program.
• Give guidance to the effective operation of the WHS Committee.
• Ensure all ambassadors are competent in the safe and effective use of equipment and chemicals in accordance with the manufacturer’s instructions.
• Attend and actively participate in daily meetings respecting the confidentiality of issues which may be discussed formally or informally.
• Prepare monthly Engineering reports, commenting on key performance indicators and action taken to keep on target.
• Adherence to Emergency Communication procedures ensuring that enquiries from the media are only responded to by the nominated spokesperson.
• Strive to implement the AccorHotels Vision and demonstrate active use of AccorHotels Values.

SECURITY

• Direct and manage all activities and responsibilities of the Security Department.
• Establish, implementation and ensure compliance of Security Standard Operating Procedures, rules and regulations, to ensure that standards are in accordance with the operations manual.
• Manage all Investigation, incidence reporting and any cases of infringement of the hotel’s rules and regulations.
• Lead, guide and mentor the security team ensuring that they are sufficiently trained with all the security policies and procedures.
• Plan and schedule the day-to-day activities of all security ambassadors, to ensure that all hotel areas are properly and adequately secured at all times.
• Maintain close liaison with governmental authority to ensure compliance.
• Responsible for all resolutions to complaints and emergency situations.
• Develop and recommend to the management safety and security measure to safeguard VIP’s and other guests, special functions in the hotel, hotel property and ambassadors and vehicles in hotel property.
• Ensure that all the security ambassadors are fully conversant with the operation of all fire equipment in the hotel that the Engineering Department.
• Investigate the report of any thefts and use sound judgment in dealing with these matters, seeking the concurrence of the management if a police report is to be made
• Prepare annual security budgets/goals, develops working methods and plans to carry out goals, compares actual accomplishments against goals periodically and take necessary corrective action.
• Any other reasonable request within your range of competence as required by Management.

Qualifications:

• 5 years of experience in the relevant field and 3 years of experience in a managerial capacity.
• Passionate, energetic and self‐motivated individual who can deliver exceptional performance.
• Strong interpersonal and communication skills.
• Able to work well with teams and demonstrates excellent leadership.

Job Description:

• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production and presentation.
• Follow the Standard Operating Procedures to complete requisitions, obtains proper signatures, submit, pick up, transport and store all items.
• Follow directions and maintain good working relationships with supervisors and managers.
• Maintain a good working relationship with other ambassadors, always acting in a professional manner.
• Perform other task or projects as assigned by hotel management and ambassadors.
• Work flexible hours as required by the hotel business.
• Inform the Chef de Cuisine of any food shortages before the item runs out.
• Inform the Chef de Cuisine of any excess food items that can be used in daily specials or elsewhere in the hotel kitchens.
• Perform any tasks as assigned by the Management.
• Understand and participate in achieving the kitchen's food cost, avoiding any food wastage.
• Constantly strive to reduce energy consumption through awareness.
• Report for duty in the assigned outlet with correct uniform in a timely manner.
• To delight our guests and provide excellent service by preparing and serving food as dictated by the menu. Helping out wherever necessary to deliver a special requested product that will exceed our guest's expectations.
• Monitor Kitchen maintenance and report any defects of operating equipment to the Chef de Cuisine.
• Set up work station with required mis en place, tools, equipment and supplies according to standards.
• Inspect the cleanliness and working condition of all tools, equipment and supplies. Ensure everything complies with standards.
• Check production schedule and parstocks.
• Establish priority items for the day.

Job Requirements:

• Previous experience in a fine dining and commercial kitchen, preferably luxury environment.
• Has the aptitude and willingness to undertake further development with Sofitel.
• Physically fit and able to stand for the duration of a shift (8 hours)
• Organises time and work efficiently
• Willingness to work evenings, weekends and public holidays as part of the job role.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Appreciates and maintains an effective outlet for stress.
• Effective verbal and written communication skills, English essential.
• Initiates contacts and establishes rapport easily
• Ability to work autonomously and as part of a small team.
• Works under pressure without negative impact.

Job Description:

HELPS TO MAINTAIN ACCORHOTELS CULTURE

• Ensure that the guest is at the center of everything that Talent & Culture does;
• Share the vision and strategy of AccorHotels, the brand and the hotel, to all ambassadors;
• Provide feedback from the guest on the teams’ performance to the team;
• Ensure that all team members feel trusted and valued for their contribution.

EMPLOYER BRANDING

• Implement strategic activities for attracting talent to the hotel;
• Maintain relationships with local schools and colleges;
• Engage in social media to promote the hotel as the best place to work;
• Compile entries for regional HR and Employer recognition awards;
• Compile monthly articles for publication in internal communication network.

TALENT ACQUISITION

• Support the Talent & Culture leader to ensure that the hotel has the right talent in the right role;
• Engage in processes in finding talent inside and outside the organization;
• Monitor staffing to business needs and assist to maintain;
• Coordinate selection and recruitment of Supervisory and Front Line positions to ensure a seamless onboarding experience;
• Implement retention strategies to fulfil business need objectives;
• Implement schemes to reduce / minimize the ambassador turnover rate;
• Identify potentials within existing talent by providing departmental transfer in accordance to their skill set;
• Assist in monitoring present and future trends in the local labor situation and social legislation.

INDUCTION AND ONBOARDING

• Ensure new talent feel welcome and all team members are prepared for the new talent arrival;
• Coordinate and conduct orientation programs and three month training plans;
• Ensure there is a support person for each and every new talent;
• Seek feedback from new talent in their first month of employment;
• Conduct probationary reviews and provide feedback to talent / management.

PERFORMANCE ASSESSMENT AND FEEDBACK

• Organize annual performance appraisal process in line with the Leadership Capability Framework and performance review process;
• Support an environment which supports open ongoing feedback and coaching to bridge gaps for better performance;
• Celebrate team and individual success;
• Assist managers in setting objectives and goals for Front Line talent.

LEARNING AND DEVELOPMENT

• Deliver / support training for future skill requirements and not just current;
• Ensure implementation of annual training plan meets business needs;
• Evaluate the effectiveness of the training by communicating with department Supervisors and Front Line talent;
• Create a learning environment where each person (including front line) has a personal development plan;
• Follow up with talent after attending training programs to support the application of learning on the job;
• Support talent to have access to learning opportunities both on job and off job.

TALENT POTENTIAL IDENTIFICATION

• Assist the Outlet Managers / Supervisors to identify best star talent;
• Assist leaders in the preparation of succession plans;
• Support the use of talent assessment; process to ensure the right person is in the right role and / or identified for future roles.

CAREER MANAGEMENT

• Provide communication on career paths available with AccorHotels;
• Ensure vacancies within AccorHotels are displayed for all to apply;
• Communicate and celebrate the success of others;
• Support fair and equitable processes for internal promotion / transfer

CULTURE DIVERSITY AND INCLUSION

• Demonstrate the AccorHotels values in all behaviors with the hotel team;
• Adhere to the AccorHotels Ethics and CSR Charter, identify any behavior which is not in line with the charter;
• Support diversity in the selection of talent ensuring equality of treatment based on competencies;
• Communicate to talent all corporate diversity programs such as Women At AccorHotels Generation, He or She and support through active participation in any associated activities.

POLICIES AND PROCEDURES

• Follow the Talent & Culture policies & procedures;
• Ensure departmental Keys to Success are communicated and implemented throughout the hotel;
• Communicate on Talent & Culture policies and procedures to all talents;
• Support a safe working environment by ensuring local regulations and AccorHotels safety standards are upheld for workplace health and safety;
• Participate in regular fire drills, evacuations and training on safety and emergency procedures;
• Have a thorough understanding of the AccorHotels crisis procedures and follow these in times of need (APACHE).

REWARD AND RECOGNITION

• Promote Work-Life Balance to achieve a healthy workforce in each department;
• Support the motivation of talent through recognition and rewards program;
• Implement effective talent related activities and motivational programs;
• Coordinate internal talent events to ensure talent engagement and promote a good and efficient working atmosphere;
• Implement programs to recognize key events in the lives of our talent including birthdays, marriages, births and loss of loved ones;

COMPENSATION AND BENEFITS

• Monitor compensation to maintain internal equity and competitiveness;
• Maintain job descriptions and job specifications relevant with current of skill requirements;
• Maintain harmonious labour management relations with unions / inhouse committees.

FLEXIBILITY AND WELFARE

• Support operational departments to implement flexible work practices where possible;
• Ensure adequate ambassador benefits and amenities are implemented and maintained;
• Individualise and recongise that one size does not fit all;
• Provide support to ambassadors who have undergone any crisis situation or trauma;
• Maintain a fair and equitable work environment with a way for talent to report any concerns for welfare in confidence.

CORPORATE SOCIAL RESPONSIBILITY

• Communicate and encourage the participation in strategic CSR activities by all team members;
• Provide education to talent on key areas of corporate concern including Sustainability (formerly Planet21, and WATCH;
• Support talent to share their ideas and to improve and contribute to the community.

SATISFACTION AND ENGAGEMENT

• Conduct regular on one one discussions with talent in Front Line positions;
• Maintain records on productivity, sick leave and turnover as indicators of disengagement;
• Co-ordinate annual EES with department teams to work on follow up action plans;
• Conduct exit interviews with all talent leaving AccorHotels employment.

FAREWELL

• If relocating, identify if a transfer is an option
• Ensure that final pay is accurate and timely
• Complete exit interview or online exit interview
• Be respectful

Job Requirements:

• Previous Administrative/ Human Resources experience, hotel industry essential (hotel operational experience highly preferable)
• Tertiary Qualifications in Human Resources or Hospitality, preferred
• Knowledge of Human Resource and Occupational Safety and Health legislation and practices
• Strong administration skills and time management
• Projects a professional image at all times through personal presentation/ interpersonal skills.
• A natural ability to create and maintain a positive working environment
• Ability to work autonomously
• Excellent listening, communication and negotiating skills
• The ability to assert point of view directly yet tactfully
• The ability to operate with complete professionalism and confidentiality
• Self driven with the ability to multi-task
• The ability to work outside of normal business hours, when required
• Has the attitude and willingness to undertake further development with Sofitel.

Job Responsibilities

• Ensure that all Housekeeping duties are carried out to the highest standard in order to provide guests with maximum efficiency of service and comfort.
• Ensure that Room Attendants’ cleaning quota, linen count and missing items are accurate and recorded.
• Monitor Housekeeping ambassadors’ performance to ensure that guests receive prompt and courteous service.
• Supervise the ambassadors within the department, and ensure that the correct standards and methods of service are maintained as stated in the Department's Operations Manual.
• Inspect guest rooms in all Housekeeping areas on a regular basis to ensure that the furnishing, facilities and equipment are clean and in good repair, well maintained and replaced or refurbished as required.
• Plan and organize regular departmental training for all ambassadors, especially new ambassadors, paying particular attention to courtesy, efficiency, service standards, grooming, diplomacy and actual job knowledge.
• Assist in the preparation of the hotel strategic plan, goals program, and the Housekeeping Departmental Budget.
• Ensure that the Department's Operational Budget is strictly adhered to and that all costs are strictly controlled.
• Assist the Assistant Housekeeper in the daily checking of rooms and public/Heart of House areas to specified performance standards.
• Ensure VIP rooms are prioritised, checked by a minimum of two people.
• Monitor the productivity of your team. Motivate and support them, leading by example and helping them to reach targets in place.
• Create rosters and process timesheets to meet deadlines, ensuring accuracy.
• Complete daily room allocations for the Housekeeping team, ensuring productivity targets are in line with budget.
• Openly communicate with ambassadors ensuring regular briefings occur and all relevant information is passed on. Ensure you give the team feedback.

Position Requirements:

• Previous Housekeeping Supervisor or leadership experience is essential.
• Demonstrated experience in ordering stock, performance management, and development and training of a team.
• Manual Handling and Chemical Safety Training.
• Sound knowledge of Opera, preferred.
• Well groomed & articulate in communication.
• Excellent time management, organisational skills and ability to work autonomously.

Job Description:

• Ensure accurate menu costing and pricing of all new menu, evaluate standard recipes and determine its potential cost.
• Cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel ambassadors (Ambassador Restaurant).
• Work with F&B in menu costing, pricing, testing, planning.
• Establish par stock for F&B outlets and beverage store, ensure compliance by the relevant departments.
• Perform physical count of beverage stocks at F&B outlets and beverage store.
• Ensure accurate month end inventory are recorded and reconciled with general ledger.
• Account for inventory movements with proper documentation.
• Ensure proper cost management to reduce F&B wastages and ensure no pilferages.
• Prepare weekly and monthly cost report, provide advice to management of F&B revenue and cost control.
• Oversee Receiving and Store Officer to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.
• Auditing detailed food and beverage sales information.
• Perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• Make suggestions for possible improvement in cost control procedures.
• Key member in procurement system conversion .
• Perform duty as and when required by Director of Finance.

Job Requirements:

• Minimum of 2 years’ experience in finance, 5 star luxury environments preferred.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
• Has the ability and willingness to undertake further development.
• Exceptional people and communication skills
• The highest level of attention to detail
• Exceptional organisational and time management skills
• Microsoft Office expertise to Intermediate or Advanced level
• Creativity and imagination
• Experience in preparing, writing and proofing advertising copy
• An affinity with technology in relation to Press Release distribution

SOFITEL SINGAPORE CITY CENTRE

Sofitel Singapore City Centre, is an iconic hotel opened in October 2017 forming part of Tanjong Pagar Centre, a multi-billion dollar development, slated to be Singapore’s tallest building at 290 meters set around landscaped parkland and direct MRT station access.

The 223-room Hotel offers chic designed rooms, 4 Food and Beverage options, ballrooms and meeting rooms/spaces, with modern fitness and pool facilities.

We are a young vibrant team, looking to hire and groom like-minded talents into future leaders for succession and to drive personal, brand excellence and business growth. We recognise that a career in hospitality is not a linear process but rather, a matrix with opportunities across functions and job families. We have hence, customised a structured and holistic learning and career journey for this talent.

Beyond skills and knowledge, we are looking for potential, personality and the right service attitude.

• Fresh graduates in hospitality degree or other disciplines with experience in the hospitality sector
• Excellent communications and interpersonal skills
• Strong self-starter, self-discipline, highly result-driven
• Possess traits and dynamics for effective team

Management Trainee

He/She will embark on a rigorous 18-month learning programme in key divisions (Front Office, Food & Beverage, Housekeeping) around the Hotel operations. With direct hands-on experience from entry to supervisory level, the programme will prepare and propel him/her to a junior managerial role upon completion.

Responsibilities

• Own the programme
• Complete all prescribed core/generic skills training according to agreed duration.
• Complete and present mutually assigned projects
• Attend and follow-through all regulated reviews with appointed mentors.

Do you have what it takes? If you do, we look forward to receive your good profile.

Job Responsibilities:

• Plan and carry out preventive maintenance throughout the hotel to ensure that standards are maintained for guest comfort.
• Ensure the smooth daily operation in the department through supervision, delegation of duties and coordinate all engineering activities within the Hotel.
• Ensure the preventive/ corrective maintenance for all the hotel’s facilities are done promptly.
• Conduct routine checks and log data of all facilities, following up on faults and repair works if required.
• Perform property/ room preventive maintenance inspection and update.
• Perform incident investigation and prepares report.
• Assist in fire safety procedures within the Hotel
• Monitor the service and maintenance of all equipment and controls.
• Schedule preventive and corrective maintenance.
• Maintain the tidiness of the store, workshop and check on the tool inventory.
• Ensure that all spare parts are available for use whenever required and proper storage of supplies & materials.
• Maintain fire-fighting facilities and equipment in compliance to the Fire Safety regulation.
• Perform regular energy/ defect analysis and be involved in energy management.
• Keep up to date on safety-related administrative documents.
• Ensure his/her own safety and the safety of others during interventions and those of the external service providers.
• Be available to carry out emergency maintenance work outside of normal working hours, as required for: full power failure, evacuation fire system re-set and / or failure of mechanical systems.
• Maintain records of repair work and daily checks as required by the local Council, Government and Manufacturer specifications.
• Ensure the external areas of the hotel are neat and tidy and maintained in line with Company brand standards.
• Strive to honour the Accor Vision and demonstrate active use of Accor Values.
• Any other reasonable request within your range of competence as required by Management.

Job Requirements:

• Engineering Diploma and/or with significant experience in similar role.
• Computer literate.
• Good command in English language.

Job Responsibilities:

• Responsible to support Purchasing Manager and Cost Control in the smooth and efficient operation of the Purchasing, cost control, and receiving functions.
• Consider first the interest of the company in all transactions and to carry out and believe in the company’s established policies.
• Buy without prejudice, seeking to obtain the maximum ultimate value of each dollar of expenditure.
• Subscribe to and work for honesty and truth in buying, and to denounce all forms of manifestation of commercial bribery.
• Have a complete understanding of the Hotel's policy relating to Fire, Safety and Health.
• Ensure adherence to all ACCOR’s control procedures pertaining to Purchasing, Cost Control and Receiving
• Assist Purchasing Manager and user departments in sourcing and negotiating prices for supplies, operating equipment and food and beverage products.
• Negotiate with selected suppliers and obtain competitive quotations.
• Ensure that the purchase policy and procedures are strictly adhered to.
• Ensure cost effective purchases while maintaining quality and service, for all supplies and services.
• Ensure most economical purchase of goods and services for the hotel, ensuring that purchasing is committed on most competitive terms.
• Choose the best price not at the expense of maintaining our quality and standard.
• Process Purchase Requisition, ensuring quotations are attached and explanations are sufficient to support the purchase.
• Support Purchasing Manager in purchasing decisions by comparing quotations.
• Prepare the required reports assigned by Purchasing Manager.
• Keep close contact with the suppliers for obtaining updated and relevant market information and report to Purchasing Manager.
• Keep records of a purchasing development such as Purchase record, Vendor Record, Blueprint and specification record, print forms record
• Bids received must be based on a specified quality and quantity. All purchase requests must state vendors names in the appropriate spaces and bids received from each vendor on the appropriate lines.
• Order placed with suppliers must ensure the following considerations :
• · That bids are for the specified merchandise. If yields differ, the lowest price may not be the best to buy.
• Promptness of service and past experiences with vendors should be
• · considered in selecting the vendors. However, care should be taken to avoid reliance on a limited number of suppliers.
• · In obtaining quotations, ensure that it includes freight and delivery to the Hotel.
• · Frequently, in the course of ordering, the suppliers will offer "Bargains" for larger quantity purchases.
• In general, large quantity buying should be avoided. These "Bargains" must be brought to the General Manager's and Director of Finance’s attention for approval.
• Assist Cost Control Executive in cost control and receiving functions
• Assist to ensure Store, Receiving and all their related areas are strictly complied with the standards at all time.
• Support Cost Control Executive in conducting monthly inventory of beverage store and supervising stock-taking in stores, kitchens and bars.
• Support Cost Control Executive in checking recipe costings, inter-kitchen transfers, wastages at outlets, beverage variances and any other cost control related matters.
• Assist to check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Perform duty as and when required by Director of Finance.

Job Specifications:

• Minimum of 2 years experience in purchasing and/or cost control, 5 star luxury environment preferred.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
• Has the ability and willingness to undertake further development.
• Formal qualifications in purchasing or material management to at least Diploma level preferred
• Exceptional people and communication skills
• The highest level of attention to detail
• Exceptional organisational and time management skills
• Microsoft Office expertise to Intermediate or Advanced level
• Creativity and imagination
• Experience in preparing, writing and proofing purchase specification
• An affinity with technology in relation to order processing

Job Responsibilities:

• Evaluate standard recipes and determine its potential cost.
• Advise the F&B Department and Kitchen of food and beverage costs.
• Check Store and Receiving to ensure that the control policies and procedures are followed. Ensure proper record keeping of inventories.
• Check Market List, Receiving Record, Costing List to ensure the effectiveness of the control system.
• Supervise stock-taking in stores, kitchens and bars.
• Pre-cost all function menus for the purpose of determining proper selling price.
• Assist in establishing par stock for all the bars and restaurants.
• Assist in costing and pricing of all new menu.
• Conduct comparison on price’s fluctuation, report and follow up on explanation.
• Make suggestions for possible improvement in cost control procedures.
• Review periodically F&B Sales against F&B produce report to make sure there is no irregularity, and that the pricing of Guest Checks is in accordance with current menu while on food is leaving the kitchen without being checked and priced.
• Prepare Daily and Monthly Costing’s Report and distribute Costing allocation Journal.
• Auditing detailed food and beverage sales information.
• Cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel ambassadors (Ambassador Restaurant).
• Define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments.
• Perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained.
• Perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance.
• Perform duty as and when required by Senior Accountant and Director of Finance

Job Specifications:

• Minimum of 2 years’ experience in finance, 5 star luxury environments preferred.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
• Has the ability and willingness to undertake further development.
• Exceptional people and communication skills
• The highest level of attention to detail
• Exceptional organisational and time management skills
• Microsoft Office expertise to Intermediate or Advanced level
• Creativity and imagination
• Experience in preparing, writing and proofing advertising copy
• An affinity with technology in relation to Press Release distribution

Job Description:

• Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte.
• Distribute work equally to ambassadors.
• Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste.
• Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed.
• Fill store requisition & daily ordering for his/her area of the kitchen.
• Assume the responsibility for cleanliness, sanitation and neatness of the kitchen.
• Ensure proper product storage, food rotation, labeling & following FIFO system.
• Able to handle mise en place & hand over shifts.
• Respond properly in any hotel emergency or safety situation.
• Perform other tasks or projects assigned by hotel management and ambassadors.
• Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations.
• Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book.
• Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required.
• Disinfect and sanitize cutting boards and worktables constantly during the shift.
• Know and apply ability to operate kitchen equipment safely and properly in the kitchen.
• Report and handle any accident immediately, no matter how minor.
• Respond properly in any hotel emergency or safety situation.
• Provide a courteous and professional service at all times.
• Organise each food service so that it runs efficiently and productively.
• Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel.
• Coordinate food production and kitchen team to meet food preparation and service requirements.
• Ensure all food produced is in line with kitchen recipes and standards.
• Check all food is stored and handled as per current food health and hygiene regulations.
• Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations
• Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance.
• Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes.
• Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems.
• Do not divulge any Hotel or guest information either during or after employment with the company.
• To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards.
• To ensure that all ambassadors provide a friendly, courteous and professional service at all times.
• To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way.
• To attend training sessions and meeting as and when required.
• To conduct and/or contribute to regular Hotel and Department Meetings.
• To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required.
• Any other reasonable request as required by Hotel Management.

Job Requirement:

• Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment
• Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors
• Has the ability to work autonomously
• Has the ability and willingness to undertake further development
• Appreciates and maintains an effective outlet for stress
• An understanding of luxury guest expectations.

Job Description:

• Responsible for the smooth and efficient operation of the Purchasing, receiving and beverage store.
• Consider first the interest of the company in all transactions and to carry out and believe in the company’s established policies.
• Buy without prejudice, seeking to obtain the maximum ultimate value of each dollar of expenditure.
• Subscribe to and work for honesty and truth in buying, and to denounce all forms of manifestation of commercial bribery.
• Have a complete understanding of the Hotel's policy relating to Fire, Safety and Health.
• Ensure that all ACCOR’s control procedures pertaining to Purchasing,
• Review and approve quotations and tenders in the system on a timely basis.
• Negotiate cost effective purchases, while maintaining quality and service, for all supplies and services.
• Preparation, review and processing of requisitions and purchase orders for supplies, operating equipment and food and beverage products.
• Train and enforce purchasing/ issuing procedures and planning to Hotel users.
• Store, Receiving and all their related areas are strictly complied with the standards at all time.
• Ensure that the purchase policy and procedures are strictly adhered to under supervision.
• Choose the best price not at the expense of maintaining our quality and standard.
• Compare the quotation of purchasing decisions and report to Director of Finance.
• Negotiate with selected suppliers and obtain competitive quotations.
• Process the Purchase Request and ultimately the Purchase Order.
• Prepare the required reports assigned by the Director of Finance.
• Ensure most economical purchase of goods and services for the hotel, ensuring that purchasing is committed on most competitive terms.
• Keep close contact with the suppliers for obtaining updated and relevant market information and report to Director of Finance.
• Develop and enforce purchasing standards, policies and procedures.
• Conduct monthly inventory of beverage store
• Identify and implement waste management programme.
• Co-operate with all organizations and persons engaged in activities designed to enhance the development and standing of purchasing.
• Keep records of a purchasing development such as Purchase record, Vendor Record, Blueprint and specification record, print forms record
• Consider and set-up the Economic Ordering Quantity (EOQ).
• Provide the General Manager and other key executives with a monthly, "Purchasing Report" based on market research/surveys, price fluctuations, comparative analysis of prices, etc.
• Conduct regular checks and audit of vendors for compliance to HACCP standards.
• Cultivate the sound supplier relationship.
• Review and authorize necessary vouchers (e.g. payment voucher, journal vouchers etc.)
• Prepare and analyze financial planning for both short-term and long-term.
• Prepare annual budget and compare actual results with the projected. In addition, also investigate discrepancies.
• Prepare cash and fund flow, including planning for cash management.
• Bids received must be based on a specified quality and quantity. All purchase requests must state vendors names in the appropriate spaces and bids received from each vendor on the appropriate lines.
• Order placed with suppliers must ensure the following considerations :

· That bids are for the specified merchandise. If yields differ, the lowest price may not be the best to buy.

· Promptness of service and past experiences with vendors should be considered in selecting the vendors. However, care should be taken to avoid reliance on a limited number of suppliers.

· In obtaining quotations, ensure that it includes freight and delivery to the Hotel.

· Frequently, in the course of ordering, the suppliers will offer "Bargains" for larger quantity purchases.

• In general, large quantity buying should be avoided. These "Bargains" must be brought to the General Manager's and Director of Finance’s attention for approval.

Job Requirements:

• Minimum of 3 years experience in purchasing, 5 star luxury environment preferred.
• Projects professional image at all times through personal presentation / interpersonal skills.
• Initiates contact and establishes rapport easily.
• Appreciates and maintains an effective outlet for stress.
• Has the ability and willingness to undertake further development.
• Formal qualifications in purchasing or material management to at least Diploma level
• Exceptional people and communication skills
• The highest level of attention to detail
• Exceptional organisational and time management skills
• Microsoft Office expertise to Intermediate or Advanced level
• Creativity and imagination
• Experience in preparing, writing and proofing purchase specification
• An affinity with technology in relation to order processing