Novotel Yogyakarta

Novotel Yogyakarta are looking for:

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. Executive Chef/Chef.

• Ready to take a full leadership of the kitchen, including pastry and bakery department, stewarding.
• Focused on food quality during breakfast and other FB fuctions.
• Strong background in Indonesian, Chinese and Mediterranean cuisine.
• Control and develope on daily basis hygiene standards in department.
• Monitor cost on budgeted level.
• Good communication skills with the team, and hotel guests.
• Able to set up promotions calendar, work close with FB Manager to boost the revenue.
• Good interpersonal skills, attitude, dicipline and high motivation.

3. 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)

4. 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

5. Chef De Partie.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure the consistency in the preparation of all food items for a la carte and or buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage

6. Butcher.

• Produces high quality food according to the standard recipes.
• Communicates politely and displays courtesy to guests.
• Communicates to his/ her supervisor for any difficulties, guest comment and other relevant information.
• Establishes and maintains effective employee working relationship.
• Prepare in advance food, material and equipment needed for service.
• Implements Hotel and Department regulations, policies and procedures
• Minimize wastage and spoilage and full implement for the portion control.

7. Food And Beverage Manager.

• Ensures the high standard of services provided for guests and the attainment of the department’s qualitative and quantitative targets
• Conveys the hotel’s image and atmosphere through his/her exemplary attitude, warm and friendly welcome, availability and frequent presence in the field
• Improves the department’s results by increasing sales and the productivity of F&B points of sale
• Enhances guest satisfaction
• Ensures that reference standards are properly applied
• Plans changes in the menu, sets prices and organises the work for the day in coordination with the Head Chef
• Manage and values the differents food and beverage points of sale
• Develops team spirit and motivation by creating a good working atmosphere
• Knows the market and customer expectations
• Keeps close track of what the competition is doing
• Uses sense of creativity and innovation to facilitate commercial operations
• Ensures that all F&B areas are kept clean and that hygiene and food safety standards are respected

7. 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 – Jakarta Sales Office.

• Based in Jakarta
• Focus on MICE and Corporate Market for Novotel 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. 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.

12. 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.

13. 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.

14. 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

15. 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.

16. 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)

17. 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

Contact:

Sorry, this vacancy is closed.

» NOVOTEL YOGYAKARTA
Jalan Sudirman No.89 Yogyakarta