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:

recruitment@novotelyogya.com

» NOVOTEL YOGYAKARTA
Jalan Sudirman No.89 Yogyakarta

Novotel Yogyakarta