Novotel Yogyakarta

EXPIRED — This Post Seems To Be Older Than 3 months. It Might Be Outdated.

Hotel’s Name: NOVOTEL YOGYAKARTA
Address: Jalan Sudirman No.89 Yogyakarta
Email: Sorry, this vacancy is closed.

Job Vacancies:

1. Financial Controller / Director of Finance

  • Participation in the development and analysis of statistics
  • Production of a monthly reporting , on a given area, while ensuring on-time deadline and feedback of information: validation of the reliability of information, analysis, and synthesis for the Executive Committee and Board.
  • Supporting subsidiaries in their reporting (training, assistance, issuance of instructions and/or recommendations)
  • Monitoring standards and procedures within the various Group subsidiaries
  • Controlling the central functions
  • Creation of cross-sectional studies if the Finance service ask for it
  • Maintenance and optimization of management tools
  • Creating the annual forecast of
    – Participation in the development of the Annual Budget Group
    – Definition of the financial framework
    – Organization / coordination of the process
    – Analysis and validation of data reported
    – Annual Budget Revisions (Rolling Forecast)
    – Definition and optimization of financial processes

2. Talent & Culture (HR) Coordinator

  • Implement quantitative and qualitative methods (employment management, recruitment, training) necessary to optimise or adapt human resources to the company’s economical situation.
  • You advise and assist the managers in this personnel management.
  • You are responsible for part of Human Resources management and development policy, and
    everyday administration.
  • You may assist the TC (HR) manager with their relations with employee representative
    organisations.
  • Perform and manage projects assigned and all related reports assigned by TC (HR) Manager to meet deadlines.
  • Handle confidential and classified material and ensure the code of confidentiality is kept all times, maintains professional office etiquette and discretion.

3. Executive Housekeeper

  • Ensures that room cleaning services are hygienic and of the highest standard
  • Handles any guest complaints that have not already been settled by team member
  • Guarantees a high standard of cleanliness in hotel rooms at all times, the provision of room services (welcome gifts etc) and security in the premises
  • Ensures that rooms and common areas are constantly kept clean and tidy
  • Supervises hotel room maintenance with the Technical Department
  • Ensures the high standard of any services provided by a third-party (linen hire, cleaning etc)
  • Coordinates room allocation with the front office
  • Guarantees quality of service and the fulfilment of the brand’s quality promise
  • Organises the department for optimum efficiency, ensuring headcount matches the workload
  • Respects the hotel’s commitments to the “”Environment Charter” (saving energy, recycling, sorting waste etc)

4. Assistant Executive Housekeeper

  • Responsible for smooth operation of the floor assigned.
  • Responsible for the performance of floor boys.
  • Supervise Room Attendants
  • Organises and facilitates the room making process.
  • Daily allocation of rooms and deep cleaning tasks to team members.
  • Responsible for the cleanliness of guest rooms, corridors and heart of the house area of the floor.

5. Housekeeping Supervisor

  • Directs the work assignments of the assigned area to room attendants and others non Supervisory personnel.
  • Identify training needs ad ensures departmental training plans are successfully implemented.
  • Provides support to front line personnel, so they can delivery the highest level of outstanding guest service possible.
  • Assist in personnel matters such as evaluating and counseling.
  • To ensure good interdepartmental communication network and teamwork.
  • To act on all decisions, departmental meetings, programs and schedules decided by Executive Housekeeper.
  • Ensures that housekeeping personnel are familiar with in-house facilities for the purpose of assisting guests.
  • To attend daily communication meetings and weekly housekeeping meetings.
  • Submit performance appraisal periodically for each staff under his control.
  • Maintain open channels of communication with the Executive Housekeeper on all matters affecting the housekeeping, Front Office, Engineering and Laundry Department.
  • Conducts regular briefing and debriefing.
  • Inspect all rooms of assigned area on daily basis to ensure that all furnishings, facilities and equipment are clean and in good repairs as per hotel standard.
  • To ensure guest request are met and company policies and standard procedures are implemented and maintained.
  • To co-ordinate the spring-cleaning / extra work schedule / maintenance requisitions of rooms with Executive Housekeeper and ensures such schedules and requests are followed.
  • Maintain appropriate standards and discipline for dress, uniforms, hygiene and appearance, posture and conduct of housekeeping personnel.
  • Monitors and controls Housekeeping tasks, such help maintain the health and security of personnel and guests.
  • Ensures that all necessary tools, supplies and equipment are available and maintained for daily operation.
  • To handle guest complaint diplomatically.
  • Liaise with Housekeeping Order Taker for list of rooms that need to be cleaned for sale
  • To prepare monthly report within the assigned area, planning and assessing improvement in standards, goals and costs.
  • Controls and analyses within the assigned area, on an on-going basis, departmental costs
  • Is prepared to implement assigned tasks during emergencies such as fire, power cuts and bomb threats
  • Handles other duties and projects as assigned
  • Encourages the highest possible standard of environmental management
  • To manage by example

6. Sous Chef

  • Willing to work and obey the existing procedures in the Hygiene and sanitation procedure
  • Make decisions with the Chef on all organisation and management fields in the kitchen; ensure the implementation of these decisions
  • Set up and controls the implementation of all decision concerning the preparation of the dishes, quality and appearance.
  • Ensure all the time a clean working place and a safe one in all areas (Pastry, Garde Manger, Main Kitchen, Chinese Kitchen and Garbage Room)
  • Respects the hotel’s commitments to the “”Environment Charter”” (saving energy, recycling, sorting waste etc)

7. Pastry Chef

  • Assisting the Chef in all areas of pastry and bakery menus.
  • Production of high quality food for the restaurants and the banquet department, concentrating on taste and excellent presentation.
  • Develop and manage bakery shop in hotel.
  • Developing of daily specials
  • Responsible to implement and follow all International Hygiene Standards
  • Consistently checks market for new ideas, cooking techniques and products
  • Have a good personality and positive attitude

8. FB Outlet Manager

  • Coordinate and manage the day-to-day restaurant, room service and bar service function in the hotel while maximising profitability and meeting the customers needs
  • Arrange, Attend and actively participate in Rev Max, HOD & Food and Beverage meetings. respecting the confidentiality of issues, which may be discussed formally or informally.
  • Manage the service of food and beverage within the restaurant / bar and room service and, where required outside catering.
  • Ensure cleaning and maintenance of outlets, work areas, tableware, utensils and other materials and equipment used by restaurant / bar and room service.
  • Regular liaison with Maintenance ensuring maintenance requests are completed quickly focusing on guest needs as a priority.
  • Coordinate between restaurant & bar and other relevant departments to ensure that preparations for restaurant & bar and room service have been made.
  • Assist in the preparation monthly restaurant / bar reports, commenting on key performance indicators and action taken to keep on target;
  • Management and guidance of outlet staff under control, namely Restaurant Supervisors;

9. Banquet Supervisor

  • To run an efficient of banquet operation with a well trained and attentive staff, to provide and ensure high level of guest satisfaction in dinning and beverages consumption.
  • Receives the banquet event orders minimum 48 hours before the event, except last minute order prior approval from Food & Beverage Manager.
  • Reads the event orders carefully, noting staff requirements, familiarizing with the functions and discussing questionable items with the Convention & Banquet Sales Manager or relating to department / division concern.
  • Responsible for the efficient and smooth service of each item served in the outlet.
  • Observes the physical condition of all equipment on a daily basis, writing work orders and following up with the maintenance department on repairs.
  • Responsible for immediate action to guest oral comments, inquiries and informs the F & B Manager of any problems.
  • Define the organization of work within the department including assignments, time schedules and vacations.
  • Staff outlets according to current and expected business level forecast.
  • Pro-active and attentive in identifying guest needs during their function.
  • Ensure that hotel and company policies and standards are implemented and closely monitored.

10. Senior Sales Manager

  • Based in Yogyakarta
  • Previous experience ( 2 years ) in the sales position in a midscale hotel environment
  • Have a good link and database for Corporate, Government, NGO’s especially for group and MICE
  • Suitable qualified in hospitality or business management
  • Fluent in both verbal and written in English
  • Communication additional languages advantageous.
Advertisements

11. Revenue Manager

  • Have experience as Revenue Analyst min 2 years
  • Knowledge of the concepts and evaluation of market analysis processes.
  • A clear understanding of hotel industry is necessary as well as analytical capabilities, experience in study cases, market research and studies with mathematical background;
  • Analyze the contract performance (price, allotments, number of rooms sold, etc) before decisions on renewals are taken.
  • Is responsible for having all the revenue management processes in place in the hotel, he/she implements the GM’s strategy on daily basis, updates planning, quotes groups and alerts GM, when market deviates from strategy.
  • Survey the market, the competitors in terms of pricing and closed dates as a basis for future pricing strategies;
  • Calculate availability and minimum rate for the requests by using group quotation;
  • Providing dynamic forecasts, compared to the strategy of the GM and budget recommendation
  • Analyze on a monthly basis the results in terms of internal and external indicators (RevPAR and market share), in order to react in time;
  • Familiar with CRS (TARS data and resa main screens) and distribution channels.

12. Spa and Recreation Manager

  • Provide excellent customer service and to supervise spa and recreation employees.
  • Responsible for creating advertising and other promotions for the SPA, Recreation and indoor/outdoor leisure activities,
  • Create and Co-ordinating leisure activity schedules and information packs for guests.
  • Create and Coordinate special events, holiday activities, and year-round activities.
  • Develop relationships with members, return guests, group contacts, etc., to provide maximum, personalized guest service
  • Responsible for creating and scheduling fitness and wellness programs for members and guests
  • Inventory and procurement of leisure spa products, treatments and equipment.

13. Spa Therapist

  • Previous experience as a Spa/Massage Therapist  preferred
  • Certification from an accredited school of Massage and Aesthetics (preferred)
  • CPR and First Aid certification preferred
  • Excellent communication and organizational skills
  • Highly responsible & reliable
  • Ability to focus attention on guest needs, remaining calm and courteous at all times

14. Pool Attendant

  • Responsible for the operation of the Swimming Pool and pool equipment
  • Excellent communication and interpersonal skills
  • Flexibility to respond to a range of different work situations
  • Passion for customer service
  • Relevant pool qualifications
  • Required to participate and abide by all Health and Safety rules and regulations.
  • Provide optimal level of services to all guests and ensure compliance to facility policy.
  • Monitor inventory of all pool tools and maintain adequacy in same and manage drop and pick up of towels from laundry.

15. Guest Experience Officer

  • Guest passion and loves AccorHotels Loyalty guest
  • Deliver on the in Hotel experience using systems and tools, but make it feel genuine (prepare the VIP & check rooms)
  • Know how to make guest better by collecting their preferences, contact details and Embrace personalized service delivery and make the customer feel unique.
  • Willing to grow within AccorHotels Group
  • Think of innovative ways to improve business operations and increase revenue (upselling)

16. Landscape and Garden Supervisor

  • Have experience in the field of plantation
  • Have the method and schedule of the implementation of work arrangement of the park in hotel area
  • Prepare a schedule of procurement of materials, manning and equipment in need
  • Maintain plants and prepare daily, weekly, and monthly plantation renewals.
  • Reporting the work every day to Housekeeping Manager
EXPIRED — This Post Seems To Be Older Than 3 months. It Might Be Outdated.
Advertisements