Total 2,719 procurement executive job vacancies in F&B / Tourism / Hospitality category in Malaysia

Job Description

Grand Park City Hall is a sustainable sanctuary of modern comfort that takes pride and care in what we do and find joy in giving our best to positively impact people and the planet. We believe that true hospitality begins with service delivered with love and passion.

If you share our passion for service, we invite you to join us.

Discover your passion. Discover Love at Grand Park City Hall.

Job Responsibilities

· Co-ordinate the hotel’s food and beverage business activities such as sales, customer services, promotions etc.

· Ensure customer satisfaction are met through high quality and consistent food standards and services.

· Ensure quality relating to presentation, supervision and control of food & beverage service to maximize profit and customer satisfaction.

· Ensure that mise en place/side station is all set up with food items, non-food items such as crockery and chinaware before the shift commences.

· Replenish supplies and linen.

· Meet, greet and lead guests to their seats.

· Take food and beverage orders and serve them.

· Present and process payment bills.

· Perform any other job tasks as assigned.

Job Requirements

· At least 1 year of working experience in any F&B-related field.

· Outgoing, meticulous and service-oriented.

JOB SUMMARY

Exhibits culinary talents by personally performing tasks while assisting in leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Assists in supervising all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing) as applicable.

CORE WORK ACTIVITIES

Assisting in Leading Kitchen Operations for Property

• Provides direction for all day-to-day operations.
• Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensures property policies are administered fairly and consistently.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
• Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
• Supervises and coordinates activities of cooks and workers engaged in food preparation.
• Demonstrate new cooking techniques and equipment to staff.

Setting and Maintaining Goals for Culinary Function and Activities

• Develops and implements guidelines and control procedures for purchasing and receiving areas.
• Establishes goals including performance goals, budget goals, team goals, etc.
• Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Manages department controllable expenses including food cost, supplies, uniforms and equipment.
• Participates in the budgeting process for areas of responsibility.
• Knows and implements the brand's safety standards.

Ensuring Culinary Standards and Responsibilities are Met

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Ensuring Exceptional Customer Service

• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Interacts with guests to obtain feedback on product quality and service levels.
• Responds to and handles guest problems and complaints.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.

Managing and Conducting Human Resource Activities

• Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
• Ensures employees are treated fairly and equitably.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations.
• Administers the performance appraisal process for direct report managers.
• Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
• Observes service behaviors of employees and provides feedback to individuals and or managers.
• Manages employee progressive discipline procedures for areas of responsibility.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process.

Additional Responsibilities

• Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
• Analyzes information and evaluating results to choose the best solution and solve problems.

Job Scope:

• Sales and serving customers
• Inventory management
• Baking cakes and pastries
• Washing / cleaning dishes and premises
• Keeping premises clean
• Making pancakes (min jiang kueh)
• Any other ad hoc duties

Requirements:

• Training is provided for food handling and service

Foo Hui Lin (Coco) Reg No: R24124249

The Supreme HR Advisory Pte Ltd EA No: 14C7279

Job Responsibilities

• Ushering the guests warmly upon arrival and escorting them to their tables with the menus.
• Serve food and beverages to guests according to established fine-dining service standards in a timely-manner.
• Be knowledgeable about the menu, including ingredients and preparation methods.
• Anticipate and fulfil customer needs, such as refilling water glasses or providing additional utensils.
• Present and explain the bill to customers, as well as process payments accurately and efficiently.
• Address customer concerns and complaints in a timely and professional manner.
• Ensure compliance with health and safety regulations to maintain high-quality hygiene standards.
• Carry out any ad-hoc duties as assigned.

Job Requirements

• Best with working experience in a restaurant, hospitality management and/or other related fields.
• Customer-oriented and proactive.
• Familiarity with health and safety regulations and food safety standards.
• Effective verbal and written communication skills in English are essential, as our customers primarily communicate in English.

1. Services (Front of House):

· Responsible for setting-up and handling work station(s) assigned.

· Be attentive to guests’ request efficiently and effectively.

· Serve food & beverages in accordance to Restaurant and regulatory standards.

· Ensure cleanliness and work order in compliance with standards at all times.

· Ensure all used plates and cutleries on the dining tables are being cleared once the guests left the restaurant.

· Possess full knowledge on food, beverages and other products & services served/provided by the Restaurant.

· Attend to guests’ queries, feedback and complaint timely & professionally.

2. Kitchen (Back of House):

• Responsible for preparing, cooking and presenting quality cooked safe products to our guests.

• Prepare food orders accordance to the standard recipes, portion controls and presentation specification as set by the Company.

• Ensure all kitchen equipment are well maintained at all time.

• Ensure all stocks and ingredients are restocks/sufficient.

• Adhere to all sanitation requirements including product rotation, temperature maintenance, storage procedures, cooking requirements and handling techniques.

3. People Management:

· Build restaurant staffs commitment by demonstrating and reinforcing the leadership behaviours and work standards.

· Develop and follow through on restaurant staffs’ development plan to increase their loyalty and commitment, and pride with the outlet’s experience.

· Ensure all restaurant staff understand and adhere to all appropriate personnel policies, labour laws, security and safety procedures.

· Recruit, select and retain an optimum number of restaurant staffs, who are enthusiastically dedicated to guest satisfaction.

· Oversee and review performance appraisals based on defined goals and objectives for all restaurant staffs in a timely manner.

· Administer in-restaurant employees’ welfare & benefits packages, as well as payroll procedures.

· Maintain records for safety and appropriately documents contributions and performance in personal file.

4. Sales Building Management:

· Responsible for achieving monthly sales target by deploying the store marketing strategies leveraging on correct and updated data.

· Take necessary measures to ensure promotions are executed effectively to achieve/exceed the expected sales result.

5. Workplace Safety & Security:

· Ensure all security procedures (cash deposits, staggered method of opening, closing, etc.) are executed accordingly.

· Maintain all physical aspects of the restaurant, including landscaping, building, equipment, etc and ensure it is following the documented inspection and testing standards.

· Ensure all workplace safety policies procedures are maintained and adhered to at all times.

· Undertake regular practices of emergency & evacuation procedures and enforce compliance when need arises.

· Undertake risk assessments on all restaurant specific issues, where the absence of such could put employees and guests at risk.

· Undertake full investigations of workplace incidents in the restaurant promptly and act upon any rectifications or work improvements.

6. Others:

· Perform any other additional responsibilities as assigned by Restaurant Manager.

Requirements:

i. Candidate must possess at least a Professional Certificate or Diploma in Food & Beverage, Hospitality, Hotel Management or equivalent.

ii. Can speak English fluently and has ability to read and write English sufficiently.

iii. Meticulous, mathematically incline and possess good people skills.

iv. Analytical, strong in problem identification, problem solving and decision making.

v. Possess exceptional communication and interpersonal skills to maintain good relationship with diverse guests and employees within the restaurant.

vi. Self-discipline and self-motivated with dynamic personality to always strive for better results.

vii. Always maintain high standard of personal hygiene, neatly attired and professionally groomed.

viii. Enjoys interacting with people and serving guests.

ix. Possess enthusiasm in learning and keen to get feedback for improvement.

x. Ability to engage in physical activities which requires long hours of standing during the working shift.

xi. Require to work on rotating shift basis which include weekends and public holidays.

• Responsible for all aspects of operation of the vaious F&B outlets assigned (Outdoor Beer Garden and KTV Lounge; Restaurant) with standards and excellent service
• Active role to contribute to the P&L and financial targets of the F&B Department
• Uplift customer relations and attend to customer complaints/ queries promptly
• Ensure minimum wastage, breakage and spoilage
• Support manpower deployment and rostering
• Upsell to achieve sales and revenue targets
• Oversee cash and stock control consistently according to company policies and SOPs
• Create interesting cocktails and constantly innovate in preparation and presentation
• Understand the crucial aspect of bar and beverage control
• Pair food with drinks and make recommendations accordingly
• Train and motivate the service team
• Any adhoc duties as required

Requirements

• Minimum 1 year experience in related industry
• Commitment to quality service, and food and beverage knowledge
• Able to start within short notice

Others:

Daily 2-way Transport provided at Caldecott/Bishan MRT

Direct to MRT/home for late hours.

Uniform and meals provided

About Vantage Data Centers

Vantage is committed to being a workplace of inclusion, equity, respect and acceptance. We celebrate diversity and intentionally seek out opportunities to learn from one another’s experience.

Vantage Data Centers powers, cools, protects and connects the technology of the world’s well-known hyperscalers, cloud providers and large enterprises. Developing and operating across North America, EMEA and Asia Pacific, Vantage has evolved data center design in innovative ways to deliver dramatic gains in reliability, efficiency and sustainability in flexible environments that can scale as quickly as the market demands.

The role performs more than routine administrative tasks, it enables C-Level Executives & VPs to focus on strategic leadership and high-level functions. This role combines administrative efficiency with office management expertise.

It is a hands-on support that engages with literally every person in the Organization. The ideal candidate will possess outstanding multi-tasking abilities, communication, and teamwork as well as the ability to keep up in a fast-paced working environment. The successful candidate should be able to demonstrate previous successful/positive customer service encounters.

We are seeking an experienced and dynamic professional with a proven track record and experience as an Executive Assistant to C-Level Executives & VPs covering office management. The successful applicant will be driven and results-focused with a "can do attitude."

Essential Job Functions

• Manage the executive’s and VP’s calendar, arrange meetings, appointments, and travel.
• Prioritize, respond to, and organize emails on behalf of the executive/VP.
• Answer and return phone calls, screen calls, and take messages.
• Provide administrative support to executive’s department
• Maintain records, organize files, and handle paperwork.
• Attend meetings, take accurate notes, and prepare meeting summaries.
• Assist in creating meeting agendas and distributes relevant materials.
• Ensure action items from meetings are tracked and completed.
• Act as a point of contact between executives, employees, clients, and external partners.
• Manage information flow within the organization, ensuring timely and accurate communication.
• Arrange travel logistics, including flights, accommodations, and transportation.
• Handle travel receipts and expense reports.
• Be flexible and resourceful in handling unexpected situations.
• Proactively address challenges and anticipate the executive’s requirements.
• Juggle multiple tasks efficiently, prioritizing urgent matters.
• Help the executive manage time effectively.
• Build positive relationships with internal and external stakeholders.
• Work closely with other team members and departments.
• Assist in organizing company events, town hall, lunch & learn, anchor day, or special projects.
• Support company-wide initiatives as needed.
• Support in issuance and returns of office access card, etc.
• Oversee office space, maintenance, and supplies as needed.
• Collaborate with facilities management for repairs and improvements.
• Liaise with vendors (cleaning services, office suppliers, etc.).
• Negotiate contracts and monitor service quality.
• Implement safety protocols (fire drills, evacuation plans).
• Ensure compliance with health regulations.
• Act as a liaison between the executives and internal/external stakeholders.
• Cascade timely communication to ensure seamless coordination across departments, especially for cross-departmental projects or meetings.

Job Requirements

• Bachelor’s degree in administration, similar field, or equivalent experience is preferred
• 5+ years of experience in an administrative, organizational or other detail-oriented function, as an Executive Assistant
• 3+ years as an Office Manager/ Administrator
• Experience in working with diverse and multicultural stakeholders across time zones
• Highly organized, energetic and a fast learner
• Experience maintaining confidential information
• Excellent communication skills written/grammar/spelling, verbal (formal and informal), listening and talking
• Experience with Microsoft tools, including the ability to schedule, track, report and follow-up using these tools
• Experience with Outlook calendaring is required
• Experience with SharePoint is a plus
• Experience with a Global Travel Platform is a plus
• Travel required is expected to be less than 5% and on as as-needed basis, but may increase over time as business needs evolve
• Notary Public preferred, not required
• Proficiency in both English and Chinese languages essential
• Creative, flexible and solutions oriented

We operate with No Ego and No Arrogance. We work to build each other up and support one another, appreciating each other’s strengths and respecting each other’s weaknesses. We find joy in our work and each other, actively seeking opportunities to inject fun into what we do. Our hard and efficient work is rewarded with an above market total compensation package. We offer a comprehensive suite of health and welfare, retirement, and paid leave benefits exceeding local expectations.

Throughout the year, the advantage of being part of the Vantage team is evident with an array of benefits, recognition, training and development, and the knowledge that your contribution adds value to the company and our community.

Don't meet all the requirements? Please still apply if you think you are the right person for the position. We are always keen to speak to people who connect with our mission and values.

Vantage Data Centers is an Equal Opportunity Employer

Vantage Data Centers does not accept unsolicited resumes from search firm agencies. Fees will not be paid in the event a candidate submitted by a recruiter without an agreement in place is hired; such resumes will be deemed the sole property of Vantage Data Centers.

Position: Corporate Sales Manager (Catering)

• 5 days (8.30 am-6pm)
• Salary: $3000 -$6000 (Basic) + Commission + Transport allowance
• Location: Sims Dr (Geylang)

Requirements:

• Proven experience in sales within the Catering sector.
• Strong understanding of the Catering market
• Process Diploma in Business or a related field is a plus.

Job scope:

• Responsible for driving sales of corporate purchase of Mr Bean outlet products (Soy milk cup, beancurd, desserts, rice bowl, porridge) and festive products (CNY cookies, Rice Dumplings, Mooncake)

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

Position: F&B Executive

• Working hour: Mon to Fri (8am to 6pm)
• Working location: MBFC [Downtown / Raffles Place MRT]
• Salary range: $2,400 - $2,800

Experience and requirements:

• At least 2-3 years’ experience in Hospitality, F&B or Customer Experience discipline.
• Food Hygiene Certification preferred.

Duties and Responsibilities

• Provide a “best in class” service to all clients.
• Always maintain and inspect all conference rooms and pantries in good and clean condition.
• Ensure all amenities in the conference rooms are well stocked and organized at all times.
• Ensure equipment’s, amenities and conference room facilities with defects are raised as work orders to relevant departments.
• Escorts clients and visitors to the meeting rooms.
• Facilitate the ordering process and service for beverages required during meetings and corporate occasions.
• Ensure pantry is well stocked with consistently ensure provisions are refilled accordingly.
• Ensure conference room readiness, catering order preparations are in order, arrange beverage for functions and events as instructed.
• Washing up and clean pantries before closing procedures or whenever necessary
• Acknowledge all guests’ concerns, comments & complaints with discretion & the utmost urgency.
• Report to supervisor or manager for any user or client feedback
• Liaise with vendors to carry out equipment maintenance, catering orders and pantry orders.
• Promptly respond to telephone calls in a friendly & professional manner.
• Prepare stock inventory report and servicing report for management’s review.
• Complete all duties during the shift & ensure a concise hand over is conducted.

Workplace Etiquette:

• Championing flexible working and provide support to clients and guests on processes & tools - e.g. Meeting Rooms, Desks, onsite AV Equipment, pantries etc.
• Ensure the building and relevant equipment / technology is in perfect working order. Spatial awareness: support the Workspace Experience Lead with collecting and analyzing workspace data (subjective, objective and ethnographically) to improve the workspace experience for colleagues.

Key Performance Measures

• Compliance with service standards and delivery as detailed in the contract.
• Compliance with the Environmental, Health and Safety responsibilities.
• High Customer Satisfaction rating as measured in regular surveys.
• Adherence to and maintain food handling standards and food safety plan.
• Compliance with Best Practice documentation.

Chin Wai Loon Reg No: R24121618

The Supreme Hr Advisory Pte Ltd EA No: 14C7279

• Subway restaurants ( Locally owned and operated): Looking for F&B Executives, R&R:
• Opening and Closing duties
• Sandwich building and Cashiering
• Food Preparation
• Cleaning all areas including toilet
• Ensure all equipment cleanliness and functionality.
• Provide excellent service with a friendly attitude with good Teamwork
• Stock taking, WISR reporting, and ordering.
• Adhere strictly to food handling and safety rules.
• Learn all operational responsibilities to ensure smooth operations.
• Exhibit excellent communication skills with customers and team members.
• Be a team player and a respectful leader.
• Understand and execute Subway policies and procedures thoroughly.
• Follow all checklists and management instructions diligently.

Job Summary:

The Executive Chef is responsible for overseeing all culinary operations, ensure high standards in food preparation, presentation, and quality. This role includes menu development, team leadership, cost management, and maintaining a safe and efficient kitchen environment. The Executive Chef will create innovative and seasonal dishes that align with the restaurant's concept, manage inventory and supplier relationships, and uphold strict quality and hygiene standards. They will lead, train, and inspire the kitchen team to deliver a memorable dining experience, ensuring both customer satisfaction and operational efficiency.

Key Responsibilities:

1. Menu Planning and Development: Design menus that reflect the restaurant's concept, emphasizing creativity, seasonal ingredients, and quality

2. Kitchen Operations Management: Oversee daily kitchen activities, ensuring efficient workflow, consistency, and adherence to recipes and presentation standards.

3. Team Leadership and Development: Lead, mentor, and train the kitchen team, fostering a positive work environment and conducting regular performance reviews.

4. Cost and Inventory Control: Manage food costs, portion sizes, and inventory to meet budget goals, while minimizing waste and maximizing profitability.

5. Quality and Safety Standards: Ensure compliance with health and safety regulations, maintaining high standards for cleanliness, food safety, and kitchen organization.

6. Supplier and Vendor Relations: Source and negotiate with suppliers to secure quality ingredients at competitive prices, managing stock levels effectively.

7. Customer Satisfaction and Feedback: Engage with guests when necessary to gather feedback on the dining experience and resolve any food-related issues promptly.

8. Innovation and Special Offerings: Develop seasonal specials and new menu items that enhance the dining experience and keep the menu fresh and appealing.

Qualifications:

Education: Basic culinary training or equivalent experience.

Experience: 3-5 years in restaurant kitchens, ideally with some leadership experience. Team Management: Ability to supervise and motivate kitchen staff.

Menu Skills: Knowledgeable in cost-effective menu creation, focusing on quality and creativity. Cost Control: Some experience in budgeting and inventory management.

Food Safety: Basic food safety certification.

Adaptability: Flexible and responsive to a dynamic environment.

If you are a motivated leader with a passion for delivering excellent service, we'd love to have you on our team!

We are looking for a candidate that is able to plan, execute and coordinate events that we are organising with important stakeholders and clients.

• Manage the Career Resources Station (CRS) manpower allocation island-wide
• Oversee the set up of the event space and manage external vendors to ensure booths are set up according to floor plan.
• Able to carry banner and portable booth to event location when necessary.
• Assist in planning the Part-Timer manpower to man the CRS booth
• Train the part-timers in engaging job seekers
• Engage with job seekers to understand their employment needs & share the opening vacancies
• Manage event helpers as the Overall In-charge of the event.
• Assist in client management whenever necessary.

In office:

• Plan and set budget, as well as explore various locations for the events.
• Liaise with vendors to ensure proper space planning.
• Collate the CRS reports for submission to the various partners
• Collate the job seekers details to be digitalised for reports sent to each stakeholder.
• Work closely with recruiters on referring potential candidates for placement orders
• Constant follow-up with CRS job seekers for other job opportunities
• Any other duties as assigned

Skills Requirements

• Minimum Nitec in any discipline.
• Prior experience in HR or Operations is an added advantage
• Able to work independently to show initiatives that ensures smooth event execution
• Good interpersonal, communication & organizational skills
• Proficient in Microsoft Office (Excel & PowerPoint)
• Willing to travel & work on weekends when required

Roles & Responsibilities

You will plan and create new menus, set culinary directions in collaboration with the management, train and give directions to all kitchen staff, maintain food quality, manage inventory and food costs within budget. Manage and execute private/corporate events.

Responsibilities:

• Plan and create new recipes and design overall menus
• Supervise the kitchen team to run the kitchen at a high quality whilst maintaining acceptable food cost
• Track, record, and maintain inventory stock including foods and kitchen supplies
• Schedule and coordinate the kitchen team members to ensure manpower cost are within budget
• Establish controls to minimise food waste
• Ensure high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times
• Provide training to all the kitchen staff to improve their knowledge regarding all aspects of the kitchen, included junior staff members
• Work closely with the management, attend management meetings for event planning, menu and costing reviews etc.
• Perform other duties as assigned by the Management

Requirements:

• Minimum 8 years of relevant experience in managing kitchen in a F&B restaurant
• Diploma in Food Preparation and Culinary Arts
• Must have strong knowledge and experience in preparing Spanish, Greek, French, Italian, Seafood cuisines
• Must have expertise in grilling
• Experience in events a plus
• Familiar with Food & Beverage trends, meticulous with a flair for menu creation
• Strong leadership skills and a team player with good interpersonal skills
• Proficient in Microsoft Office
• Possess a valid food hygiene cert
• Possess a Statement of Attainment / Certificate of FSMS
• Able to multitask and work efficiently under pressure

The Senior Executive, Brand & Marketing plays a key role within the Brand & Marketing Team, supporting and executing marketing strategies at the Singapore Cluster level. He or she will report directly to the Manager, Brand & Marketing and will be responsible for maintaining the overall branding, optimising marketing efforts and driving customer loyalty.

Job Responsibilities

Branding:

1. Ensure brand consistency and relevance across all touchpoints, including the brand website, in-language sites, advertising, customer communications and product packaging

2. Lead brand-level activations aligned with brand signatures, and reinforcing the brand's positioning and value propositions

3. Monitor market trends, consumer insights and competitor activities to assess and refine brand strategy

4. Oversee the development of marketing materials, advertisements and promotional contents to ensure they align with brand guidelines

Marketing:

1. Assist in the conceptualisation, management and optimisation of the marketing calendar and integrated campaigns across digital, traditional and experiential channels

2. Plan and execute campaigns that drive brand awareness, generate direct bookings and contribute to revenue growth

3. Support the management of the marketing budget and ensure efficient resource allocation to maximise ROI and optimise as necessary

4. Analyse and report on the performance of marketing campaigns using data analytics and making data-driven adjustments to optimise results

Loyalty Programmes:

1. Lead the execution of loyalty programs for guests and corporate bookers, and ensure they align with brand objectives

2. Assist in the conceptualisation and implementation of loyalty marketing campaigns designed to increase member acquisitions, revenues and retention

Administrative Support:

1. Provide administrative assistance to the Sales & Marketing Team

2. Coordinate the creation of branded marketing gifts and products with internal and external teams, and ensure adherence to brand guidelines

3. Perform other ad-hoc duties as assigned