Ensures that all policies and procedures are being followed. Counts cash on hand, inspects notes receivable and payable, negotiable.
Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment.
Ensures new technology and equipment are embraced, improving productivity whilst taking work out of the system.
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Compiles statistical reports as required by Assistant Materials Manager.
Maintains item records and forms as required by the corporate management and policies.
Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to ensure problems are resolved satisfactorily.
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Maintains positive guest and colleague interactions with good working relationships.
Assists the Housekeeping Manager to maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
Assists Housekeeping Manager to ensure that Housekeeping operates with the lowest possible cost structure while also delivering on the brand promise to the guest, proactively managing costs based on key performance indicators.
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Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Maintains positive guest and colleague interactions with good working relationships.
Personally and frequently verifies that guests are receiving the best possible service during check-in and check-out.
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Serves as primary contact for all Gold Passport guests and assist Gold Passport members on all their enquiries and requests.
Handles all guests and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.
Ensure employees who receive the complaints are empowered to provide alternatives to overcome problem situations.
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Prepares, utilises and updates an Annual Marketing Plan, broken down as necessary by department.
Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s own operations remain competitive and cutting edge.
Encourages respective Managers to look for Marketing and Public Relations opportunities to increase awareness and ultimately business.
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Works closely with other Concierge personnel in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.
Supports and embraces the spirit of “We work through Teams”.
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Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.
Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.
Conducts frequent and thorough inspections together with the Executive Sous Chef, of the Food and Beverage Operation.
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Plans or participates in planning menus and utilisation of food surpluses and leftovers, taking into account probable number of guests, market conditions, popularity of various dishes and frequency of menu.
Spends time in culinary areas observing associate-guest/associate-internal customer interaction, working through Heads of Department to coach associates as necessary.
Reviews menus, analyses recipes, determines food, labour, overhead costs and assigns prices to menu items.
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Salesfloor Engagement: Spend 90% of time on the sales floor engaging with customers and coaching employees.
Store Operations (backup store manager responsibilities upon request and/or at manager's absence): Supervise store performance and daily operations. Participate in new store openings/closings; travel may be required. Attend Store Manager Meetings and offsite training as required. Process POS transactions (sales, exchanges, discounts and refunds) accurately; Ensure POS access right are up-to-date and comply with Retail P&Ps. Identify, interpret, diagnose the performance of the store as based on controllable operational KPI’s (including but not limited to CR, UPT, ATV) and lead the team accordingly.
Payroll and Scheduling: Manage payroll and create schedules to ensure profitability and service quality.
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Requirements:- Minimum SPM / Diploma (Hospitality students encouraged).- Fresh graduates welcome to apply.- Good personality & grooming, with strong communication skills.- Comfortable engaging with guests in Bahasa Malaysia & basic English.- Willing to work multi-role and flexible shifts, including night shifts.- Basic knowledge of social media (Facebook, Instagram, TikTok) is a plus.- Positive attitude, hardworking and a team player.
If you have a good personality, love meeting people, and want to grow in hotel operations while learning different skills, we want you in our team!
Work address:No. 38, Tingkat Bawah, Jalan Chengal 2, Taman Chengal, 28000 Temerloh, Pahang Darul Makmur.
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