Total 12 job vacancies by York Hotel (private) Limited

1.0 Technical and Support Duties

• Assists in the minor changes to business application forms and/or reports wherever possible and permissible in the systems.
• Notifies IS vendors of any malfunctioning of hardware or application under the agreed Service Level Agreement (SLA).
• Reviews reported application or system problems and resolve them on the spot if possible.
• Liaises with IS Manager on any IT audit matters.

2.0 Routine Duties

• Reviews automated backup logs and perform remediation when backup fail.
• Reviews antivirus alert notification and performs quick inspection on the reported user’s computer when needed.
• Reviews network Firewall logs and performs remediation when needed.
• Administrates and support Amadeus Integrated booking suite issues.

Performs any other duties as and when assigned by the IS Manager or Executive Assistant Manager.

1. Assist the Manager and Assistant Manager on the day-to-day operation of all F&B outlets including Banquet

Operations.

2. Supervises staff to ensure courteous and efficient services is provided to all guests.

3. Manages guests satisfaction and build rapport with them.

4. Handles and attends to all complaints and adopts immediate action.

5. Responds actively to guest enquires/reservations via email/phone calls.

6. Ensures proper execution of food and beverage promotions and cuscades information to the team.

1. Provide daily cleaning service to guest rooms.

2. Make up bed according to establish standards.

3. Checks mini-bar consumption of occupied rooms.

4. Replenishes guests supplies and amenities.

5. Conducts room occupancy check and fills room report.

6. Keeps pantry and service area on floors neat and tidy at all times.

7. Able to work rotating shifts.

· Sets tables, places clean cutlery and crockery on the table.

· Places clean cutlery and crockery on the table as per the prescribed standards.

· Ensures that table setting is uniform and tables and chairs are cleaned before they are set.

· Assists the Supervisor/Captain in seating guests.

· Greets guests courteously with a smile.

· Presents guest with the menu and attends to their needs.

· Takes guests’ order.

• Assists the Security Manager to organise the Security Department in such a manner as to fulfil the requirements of security as set forth by the Management and to advises Management on security matters.
• Monitors the performance of the Security Supervisor and Security Officer to ensure that they discharge their duties according to instructions.
• Attends Security and Workplace Safety and Health Committee meeting.
• Keeps surveillance on potential criminals, touts, vice activities and errant staff and takes appropriate remedial action.
• Conducts impartial investigations into complaints/cases affecting guests/staff.
• Performs routine checks and maintains peace and order within the hotel premises.
• Participates in planning, co-ordinating and controlling of security coverage for special functions & events.
• Assists in training of security personnel to impart job knowledge, skills and to update on new security measures.

Requirements:

1. Candidate must possess a valid PLRD license and completed all necessary training.

2. At least 3 years of working experience in the hospitality industry or equivalent.

3. Strong interpersonal and communication skills.

4. Knowledge of fire safety and first aid would be an advantage.

5. Able to work shifts including weekends and public holidays.

1. Assists the Assistant Security Manager to organise the Security Department in such a manner as to fulfil the requirements of security as set forth by the Management and to advise the Management on security matters.

2. Supervise the performance of Security Personnel to ensure that they discharge their duties according to instructions.

3. Assistant the Assistant Security Manager in conducting of on-the-job training for new security entrants and evaluate their performance.

4. Imparting of security job knowledge and skills to security officers.

5. Keeps surveillance on potential criminals and activities and to maintains peace and order within the hotel premises and to take appropriate remedial action if necessary.

6. Conducts investigations and submits reports of incidents affecting guests and employees.

7. Patrolling of hotel premises including its perimeter to detect and deter crimes.

8. Performing of static duties at the hotel lobby and Security Office.

9. Assist in the handling of casual labour.

10. Provides security coverage for special functions & events.

JOB REQUIREMENT

1. Candidate must possess a valid Security License issued by the Police Licensing and Regulatory Department (PLRD).

2. Minimum 1 year of relevant working experience in similar capacity in

the hospitality industry.

3. Strong leadership with good analytical, interpersonal, communication and good investigation skills.

4. Knowledge of fire safety and first aid would be an advantage.

5. Able to work rotating shifts including weekends and public holidays.

DUTIES & RESPONSIBILITIES

• Sorts all purchase orders from CPU and respective departments.
• Matches invoices to Purchase Order and Delivery Order to confirm the right payment.
• Checks invoices with the contract payment terms.
• Ensures all contracts are renewed before the expiry and highlights to Executive Assistant Manager (Finance) on any expiring contracts.
• Liaises with suppliers and internal colleagues on any Accounts Payable issues.
• Obtains verification/ approval/ signatories for cheques/payment from Management and respective HODs.
• Ensures correct posting of invoices to accounting system.
• Issues and process payments within deadline for critical accounts (e.g. Credit Card,utilities, etc.).
• Prepares monthly expenses analysis reports.
• Reconciles creditor’s statement against vendor listing.
• Reconciles all inventory balances with Cost Section.
• Checks and reconciles corporate credit card statement for payment.
• Ensures monthly accounts payable closing is on time and works with supervisor on closing of accounts for the month.
• Ensures proper filing of key expenses (takes note of all Penang Hawkers’ Fare expenses,telecommunications and utilities expenses).
• Performs banks reconciliation.
• Prepares monthly Balance Sheet schedules.
• Prepares GST reconciliation and GST F5 return to IRAS within deadline.
• Prepares accrual listing and monthly accrual Journal for GL posting.
• Keeps proper records for fixed assets register.
• Assists with tagging of fixed assets.
• Assists and ensures proper disposal of fixed assets.
• Assists to post approved budget to accounting system in a timely manner.
• Witnesses Chief Cashier’s collection from night safe.
• Prepares Penang Hawkers’ Fare or any purchased vouchers as and when required.
• Performs any other duties as and when assigned by Accountant or Executive Assistant Manager (Finance).

JOB SUMMARY

Assists the Accountant in the function of the General Ledger (GL) and covering the duties of Chief Cashier (CC).

DUTIES & RESPONSIBILITIES

• Ensures all invoices are checked, allocated correctly and matched with the revenue.
• Prepares/checks payroll journals, prepayment journals, accrual and general journals for month end closing in accordance with FRS reporting.
• Ensures accurate posting of month end journals to accounting system.
• Prepares monthly banks reconciliation schedules.
• Prepares monthly Balance Sheet schedules.
• Prepares and sends monthly P&L statements and expenses analyses to department heads.
• Identifies and prepares revenue and expenses variances report against budget for P&L analysis and review.
• Prepares GST reconciliation and GST F5 return to IRAS within deadline.
• Prepares and submit annual statistic survey to Department of Statistic Singapore.
• Prepares and submit annual Statement Hotel Premises to IRAS for property tax assessment.
• Prepares statutory reports and meeting deadline for MSL and Auditors reporting.
• Keeps proper records of fixed assets register & ensures proper tagging of fixed assets.
• Ensures accurate posting of approved budget to accounting system.
• Assumes the duties and responsibilities of the Chief Cashier in the event of absence or leave.
• Assists Accountant in all areas of GL reporting.
• Performs any other duties as and when assigned by the Accountant or Director (Finance).

1. Ensures that all food prepared and served are according to the standards set by the Executive Chef / Executive

Sous Chef.

2. Plans, directs, controls and co-ordinates the activities of all kitchen staff.

3. Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food promotions.

4. Estimates food consumption and prepares requisitions, indicating type and quantity of food items, for approval

by the Executive Chef.

5. Checks the quality and quantity of food received from the market, food store.

6. Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing food supplies.

7. Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s regulations.

8. Ensures that all machines, furniture, equipment and utensils are clean and in working condition at all times.

Job requirement

1. Certificate or Diploma in culinary skills or equivalent with at least 5 years relevant experience.

2. Good time-management skills and able to work under pressure

3. Team player with good leadership and communication skills

4. Able to do shift work, weekends and public holidays

1.0 Ensures that all adopted policies and procedures on costing and cost control are duly complied with.

2.0 Consults the Management, Executive Chef and Executive Assistant Manager (Finance) to set up the maximum, minimum and re-order inventory levels for various items of inventories to enable their automatic ordering based on such pre-determined levels.

3.0 Reviews periodically the maximum, minimum and re-order levels of supplies and updates them accordingly and ensures that they are adhered to by all concerned.

4.0 Maintains accurate and reliable cost records.

5.0 Checks and ensures accuracy of monthly cost reconciliation reports and usage costs report by departments of consumable supplies stocks prepared by Store Staff before approving such reports for Accounts to charge out the costs.

6.0 Submits monthly reports of consumption of high usages of consumable supplies to management and ensures their prudent usages.

7.0 Prepares and interprets timely all monthly and other periodical cost statements and other management reports as required.

8.0 Organizes and supervises the stock counts of all food and beverage stock items and consumable supplies done monthly and operating equipment done half-yearly. Investigates and reports any major and significant discrepancies to Executive Assistant Manager (Finance) immediately.

9.0 Reviews in conjunction with the operations personnel the monthly stocks, including perishable items, maintained by stores and other departments such as, Maintenance, Housekeeping, Stationery, etc.

a. Prepares a schedule of slow-moving items for management information.

b. Liaises closely with the department heads regarding the possibility of utilising the said items, or the disposal of the said items to the group hotels.

10.0 Minimizes the cost of holding stocks by ensuring that the various items of inventories are not overstocked.

11.0 Checks the condition of all food items to ensure that all food items which are not fit for human consumption are disposed after in consultation with the Management, Executive Chef and Executive Assistant Manager (Finance).

12.0 Ensures that all stock items are properly stored in the appropriate receptacles.

13.0 Conducts surprises stock check on stock maintained by all department, namely

a. General Store

b. Sub-stores (eg. Sundry Store, Cold Room, Wine Cellar, etc).

c. Stores (Public Areas)

d. Stores (Kitchens)

e. Housekeeping Store and Sub-stores

f. Maintenance Store and Sub-stores

g. Stationery Store

Surprise counts on various stock items must be conducted on the test check basis and at least three items a month at an unannounced interval. Investigates any discrepancies and reports such discrepancies to the Executive Assistant Manager (Finance).

14.0 Performs and supervises the control procedures on the following :

a. Receiving practice and procedures

b. Storing and issuing practice and procedures

c. Portion size and portion control

d. Cost control

15.0 Ensures that food preparation is in accordance with laid down specification and accepted standards, by making period spot checks and reporting wastages and irregularities.

16.0 Determines in conjunction with food and beverage personnel, par stock levels for liquors and wines items stocked in the individual bars.

17.0 Assists in food and beverage costing and determination of selling prices.

18.0 Analyses and submits to Executive Assistant Manager (Finance) monthly report on Bar Operation as so the profitability of bar operations and investigates material difference between actual and potential sales.

19.0 Supervises the staff of Store/Cost Section of the Accounts Department.

20.0 Manage Store issuing and receiving.

21.0 Manage Materials Control article creation and supplier creation.

22.0 To ensure that work is always kept current and the necessary cost reports and other management reports are produced timely.

23.0 Updates the Executive Assistant Manager (Finance) of any irregularities or break-downs in laid down systems of control and making recommendations for improvements in control where necessary.

24.0 Performs any other duties as and when assigned by the Executive Assistant Manager (Finance).

DUTIES & RESPONSIBILITIES

1. Linen & Uniforms Operations:

1.1. Receives and issues linen and uniforms.

1.2. Checks condition of linen and uniforms.

1.3. Checks and folds washed linen and towels.

1.4. Sorts and counts soiled F&B linen before sending to contractor for washing.

1.5. Performs minor upholstery repairs in guest rooms and public areas as and when required.

1.6. Assists in darning and sewing of linen.

1.7. Responsible for the upkeep of linen room.

1.8. Assists in the sewing and laundering as and when the need arises.

1.9. Performs any other duties as and when assigned by Laundry/Linen Keeper.

1.10. Attends meetings and training as and when required

2. Laundry Operations:

2.1. Handles staff uniforms, Rooms linen and F&B linen.

2.2. Conducts counting, sorting of staff uniforms and linen for washing.

2.3. Assists in washing of staff uniforms and linen with appropriate laundry detergents and correct washing programme when required.

2.4. Assists in operating of dry-tumbler to dry the washed uniforms and linen when required.

2.5. Assists in ironing of washed uniforms and linen carefully after the drying process when required.

2.6. Maintains the cleanliness of work area and equipment.

2.7. Reports maintenance defects of the laundry equipment to Laundry / Linen Keeper.

3. Performs any other duties as and when assigned by the Laundry/Linen Keeper.

Job description

Ensures that all food prepared and served are according to the standards set by the

Executive Chef / Executive Sous Chef.

Plans, directs, controls and co-ordinates the activities of all kitchen staff.

Assists the Executive Chef / Executive Sous Chef in planning menu, daily specials and food

promotions.

Estimates food consumption and prepares requisitions, indicating type and quantity of

food items, for approval by the Executive Chef.

Checks the quality and quantity of food received from the market, food store.

Controls cost by minimizing spoilage, maintaining adequate inventory of food and utilizing

food supplies.

Ensures that all kitchen staff complies with food safety standards in accordance to SFA’s

regulations.

Ensures that all machines, furniture, equipment and utensils are clean and in working

condition at all times.

Culinary skills in local , Asian or Western cuisine will be preferable in All day dining

concept with banquet operations support .

Well versed in Computer market list ordering and rostering