Novotel Yogyakarta

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.

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