Careers

Organize and manage marketing campaigns to raise awareness of and generate demand for products and services. This broad definition can encompass a wide variety of activities including:

• Managing and evaluating marketing campaigns

• Directing social media engagement strategy

• Managing budgets for marketing campaigns

• Collaborating with advertising and creative departments

• Reviewing advertising material for print and digital media

• Preparing advertising contracts

• Performing market research to find new opportunities

• Analyzing market trends and conducting competitor research

• Lead the Receiving, Store, Accounts Payable, Inventory and Fixed Assets Section.
• Lead the month end closing activities for the hotel
• Preparation of Weekly Cash flows Forecast
• Preparation of Monthly Financial Reports
• Prepare and Review Monthly Accounting Schedules
• Preparation of Quarterly GST Reporting
• Preparation of Statistics for Respective Government Agency.
• Coordinate Annual Taxation Computation with the Tax Agent.
• Coordinate Annual External Audit & Internal Audit with the Auditors.

Reporting to the Front Office Manager, the incumbent will be responsible for ensuring operational efficiency and service delivery to the telecommunications department.

Key responsibilities:

• Greet all guests in a friendly and helpful manner, and attempt to learn and use guest's name at every opportunity.
• Register and room all arrivals according to established procedures.
• Proper handling of in- and out-going telephone calls, faxes, rental equipment, and other telecommunication services.
• Establish and maintain effective colleague relations.
• Assist and support Guest Services Executive to ensure that OFH policies and procedures are adhered to.
• Keep abreast of all modifications to accounting policies and procedures.
• Be knowledgeable of all special promotion procedures for programs such as Seasonal Packages, Frequent Flyers Programs, and Loyalty programs.
• Attend to guest's complaints, enquiries and requests in a timely and courteous manner.
• Perform the audit balances and prepare all work for audit in an orderly fashion.
• Maintain comprehensive knowledge of standard reservation procedures.
• Maintain exemplary department standards of behavior, appearance and attitude.
• Conduct shift briefings to communicate hotel activities and operational requirements.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.
• Perform any other tasks as assigned within reasonable means.

To answer and respond effectively to all enquiries on Hotel’s rooms reservation in aknowledgeable, courteous and prompt manner. Ability to seize opportunity on up-selling at point of reservations.

• Respond to enquiries about Hotel products and services by telephone, fax, email etc.
• Determine guest needs and quote the appropriate room and rates as per requirements and up-sell Hotel products and services.
• Understanding and follow the revenue management strategies, to sell levels, directed rates and apply these methods on day to day operations.
• Coordinate and communicate with all other business units to ensure a smooth operation.
• Maintain knowledge of special rates, offers and any other promotions and packages.
• File and organize documents and maintain stationery and office supplies.
• Perform duties and responsibilities in a confidential manner whenever applicable.
• Adhere to the Hotel’s health and safety policies.
• Log security incidents and accidents in accordance with Hotel Requirements.
• Report any equipment’s failures/ problems & reports requests to Engineering.
• Receive training in functions and operation of related departments/ sections to facilitate subsequent transferability between departments/ sections and to provide greater promotional opportunities.
• Assist guests in hotel reservations requests.
• Demonstrate the ability to interact with guests, employees and third parties that reflects highly on the hotel brand experiences.
• Responsible for facilitating reservations operations and procedures within guests, colleagues and public.
• Ensure all reservation information in all correspondences and reservations system is accurate.
• Provide efficient and courteous telephone service to guests and callers.
• Maintain a professional appearance and attitude so as to deliver the highest level of services at all times.
• Be completely familiar with the hotel products and services including operating time and days of the week for all outlets, hotel policies and the computer system.
• Ensure the process for FIT reservations are adhered to.
• Maintain professional business confidentiality.
• Perform related duties and special projects as assigned.

To ensure the smooth conduct of shift through customer-focused service delivery and effective staff supervision. To assist the Management in running the outlet ensuring maximum guest satisfaction and adherence to consistent standards, through proper planning and organization of F&B operation and administration.

• Supervise and oversee the operation/section to maintain service standards.
• Check on colleagues’ discipline, grooming standards and punctuality.
• Check on guests’ satisfaction levels and the proper handle of feedback and follow-up.
• Perform opening and closing duties as assigned.
• Conduct daily shift briefings to update and disseminate relevant information to outlet colleagues.
• Assist in employees’ development, counseling and resolving staff conflict.
• Report any complaints, incidents or any other irregularities to Management.
• Ensure operating equipments are maintained, and service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipments.
• Carry out light cleaning and maintenance of the pantry area.
• Monitor quality of food and beverage products in every order.
• Perform trainer tasks and conduct training for all staff as assigned by Outlet Manager.
• Motivate, coach and project a positive attitude at all times.
• Help manage employees’ performance appraisals and performance logs.
• Account and handle cash effectively, efficiently, with integrity and in compliance with proper Accounting procedures.
• Carry out any other duties as and when assigned by the Outlet Manager.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

Is in charge of the day to day operation of the Bakery Department in the hotel.

• Help to direct, control and coordinate the activities of all chefs and helpers within the Bakery Kitchen, so as to ensure an efficient, profitable and smooth food service, at all times.
• Create Standard recipe cards, with pictures according to the Pastry and Executive Chef’s guidelines.
• Inspect storerooms, refrigerators and freezers daily, to ensure no wastage, and correct storage of all items.
• Control costs by minimizing spoilage, utilizing food surpluses and portion control.
• Check the quality and quantity of food received from the markets and stores.
• Is always looking for cost saving and environmental ideas.
• Maximize employee productivity, in order to minimize payroll costs.
• Monitor all kitchen operating costs and take corrective action when necessary, to reduce expenses.
• Ensure that all food is prepared and served according to the standards set by himself, Pastry and Executive Chef.
• Does and check cooking and presentation of all Bakery items.
• Coordinate with all outlet chefs and banquet chefs for delivery of all Bakery items.
• Make sure standard recipes are used, pastry and bakery items are presented according to the pictures.
• Make sure that all machines, furniture (fridges, benches, etc.), equipment and utensils are clean and in working condition at all times.
• Check all areas assigned to him in regards to sanitation and hygiene, to prevent contamination of an kind.
• Make sure the kitchen is always in a safe condition so as to prevent accidents.
• Participate in the daily Sous Chefs’ meeting.
• Is responsible to make the through flow of information work from him all the way to the helper’slevel.
• Oversee stewarding requirement in the Pastry & Bakery.
• Maintain good relations with all departments to avoid frictions of any kind.
• Identify market needs and trends.

To provide a consistent housekeeping service to guest rooms, balconies, bathrooms, restaurants, public areas and circulatory areas that meets the hotel’s standards for cleanliness and presentation.

• Clean and maintain areas of responsibility according to set standards and procedures.
• Replenish guest supplies.
• Ensure guests’ requests are promptly and courteously met.
• Report damage or malfunction in hotel rooms/areas to Team Leader.
• Maintain equipments in proper state of cleanliness and repair.
• Maintain a section room report as well as a daily productivity report.
• Attend daily briefings with Team Leader and take on daily assigned tasks.
• Report lost and found articles to the housekeeping office immediately.
• Handle guest complaints and report them to Team Leader immediately.
• Report unusual behaviour/activities in guestroom, floors/public areas to Team Leader.
• Record room status in allocated section accurately.
• Comply with hotel’s health, safety and hygiene policy.
• Adhere to personal grooming and hygiene standards.
• Attend meetings and training sessions as required.
• Carry out valet services when required (e.g. delivery of linen, processing laundry orders).
• Ensure full understanding of the difference in guest levels (VIPs) and Room Categories.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.
• Releasing of room from VD to VCI after made up.
• Training of newly joined Housekeeping Steward/Stewardess.

Housekeeping Steward/Stewardess to report to the floor supervisor. His/her duties are:-

• Cleans the rooms
• Change guestroom and bathroom linen.
• Make guest room beds.
• Replenish guest supplies.
• Answer guest requests promptly on the floor.
• Responsible for collecting guest laundry.
• Servicing of rooms in the evening( turndown service) and also provide second service.
• Handover lost and found articles if any found in the room
• Replenish maids cart with supplies for the next shift
• Arrange and stock the pantry with linen and supplies.

Reporting to the Executive Sous Chef, the incumbent will be responsible for ensuring the overall smooth operation of the Stewarding department.

• Maintain adequate supply of chinaware, glassware, silverware, cutleries and other service areas and speciality items by taking monthly inventories to determine their usage and requisition or replacements for these items.
• Be responsible for the inventory of all operating equipments.
• Ensure proper usage, storage, cleanliness and maintenance of operating equipment and coordinate/facilitate their inventory checks by the Finance Department.
• Liaise with Chefs, Outlet Managers and Catering Manager on equipment, chinaware, glassware, silverware, cutleries and other requirements for major events.
• Purchase operating equipment, machinery and detergents for the department.
• Ensure F&B kitchen machinery is in good and working conditions; liaise with Engineering department to maintain a high work rate machinery.
• Ensure that there are minimum breakages and no pilferage of hotel supplies.
• Prepare breakages report, detergent consumption report and initiate sanitation programmes.
• Ensure cleanliness of all hotel kitchens at all times.
• Organise, implement and delegate job tasks to subordinates and supervise work performances of staff within department.
• Develop and conduct training programmes.
• Review and manage expenses constantly according to business volume of F&B Department.
• Approve all bills and invoices that need payment.
• Prepare and submit annual budget report.
• Oversee staff canteen.
• Coordinate and key liaison personnel with 3rd party contractors such as pest controllers and day/night stewarding.
• Maximize subordinates’ productivity and morale whilst be consistent in maintaining discipline, following hotel guidelines and local legislation Perform any other duties as assigned by the superior.
• Any ad-hoc other duties assigned by superior.

He / She is responsible to assist the stewarding manager to enforce the highest possible cleanliness and hygiene standards in all food processing facilities, as well as the operating equipments. Main responsibilities include dish room operations, night cleaning, back area cleaning and equipment's maintenance, banquet plating and food running.

• Supervise the duties of all stewarding department employees, facilities, operation and costs.
• Supervise the sanitation, cleanliness, hygiene as well as the quality level of product and services.
• Ensure Back of House areas are maintained to the highest cleanliness standards and cleaning schedules are followed and completed.
• Direct and assist Stewards in order to make clean up more efficient. 
• Ensure water temperature, and chemical levels are appropriate for cleaning and documented. 
• Assist with Banquet plate-ups and buffet by transporting and ensuring adequate stock.
• Assist Chefs and kitchen staff with various tasks as needed.
• Check more specifically the proper use of chemicals and washing accessories.
• Coordinate with the Stewarding Manager in establishing minimum and maximum operating par stocks and supplies and approve storeroom requisition.
• Co-ordinate with the Assistant Food & Beverage Manager and Outlet Managers to check their requirements for the day and the next day.
• Assist in the location, movement and storage of banquet operational equipment.
• Assist in the stock take of equipment and other items as required.
• Work closely with the Chef, Banquets & Catering Manager to anticipate guest needs.
• Work with all departments to ensure items that are required for service are available when needed.
• Take all necessary actions to reduce the loss of silverware / flatware.
• Take all necessary actions to reduce breakage of China and Glasswares.
• Supervises employees ability to follow loss prevention policies to prevent accidents and control costs.
• Enforces proper cleaning routines for service ware, equipment, floors, etc.
• Enforces proper use and cleaning of all dish room machinery.
• Ensures all food holding and transport equipment is in working order.
• Ensures compliance with food handling and sanitation standards.
• Ensuring Stewarding staffs have supplies, equipment, tools, and uniforms necessary to do their jobs.
• Prepare monthly reports on shortages in china silverware and equipment and requisition replacements as required while following budget guidelines.
• Lead and manage the Stewarding team in all aspects of the department and ensure standards are followed.
• Ability to work well under pressure in a fast paced environment.
• Carry out any other reasonable task set by the Hotel’s Management.

To provide prompt and courteous F&B service to the Hotel’s guests.

• Read the daily events log to anticipate any VIP’s arrivals.
• Familiar with all menu items, their garnishes, contents, preparation methods and be able to relay the information to guests in a polite and concise way, if asked.
• Present a la carte menu where appropriate, and describe specialty or alternative cuisine.
• Serve and clear food and beverage items in an unobtrusive and professional manner.
• Utilize the POS system to bring up sales, print checks, close checks and complete the cash-out procedures.
• Carry trays, bus and reset tables with linen and appropriate cutleries, chinawares, glasswares and silverwares.
• Ascertain guests’ satisfaction and handle any problem which may arise, by informing the respective Outlet Manager of the problem and how it was resolved.
• Follow cash and credit card procedures according to the guidelines of the Finance department.
• Maintain a clean, neat and orderly restaurant throughout service.
• Polish silver, refill salt, pepper and sugar, creamers, etc.
• Ensure that work station is stocked with appropriate condiments at all times.
• Report any guest comments regarding food and beverage to Outlet Manager.
• Conscientious handling and maintenance of operating equipments.
• Learn and adhere to safety, sanitation and hygiene policies.
• Maintain good working relationships with colleagues, and all other departments.
• Maintain complete knowledge of all F&B services, outlets and hotel services/features.
• Perform opening/closing side duties as assigned and set all tables according to standards.
• Report to respective Outlet Manager of any kinds of deviation from set standard and procedures.
• Ensure that all service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
• Carry out light cleaning and maintenance of the outlet.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

To provide prompt and courteous F&B service to the Hotel’s guests.

• Read the daily events log to anticipate any VIP’s arrivals.
• Familiar with all menu items, their garnishes, contents, preparation methods and be able to relay the information to guests in a polite and concise way, if asked.
• Present a la carte menu where appropriate, and describe specialty or alternative cuisine.
• Serve and clear food and beverage items in an unobtrusive and professional manner.
• Utilize the POS system to bring up sales, print checks, close checks and complete the cash-out procedures.
• Carry trays, bus and reset tables with linen and appropriate cutleries, chinawares, glasswares and silverwares.
• Ascertain guests’ satisfaction and handle any problem which may arise, by informing the respective Outlet Manager of the problem and how it was resolved.
• Follow cash and credit card procedures according to the guidelines of the Finance department.
• Maintain a clean, neat and orderly restaurant throughout service.
• Polish silver, refill salt, pepper and sugar, creamers, etc.
• Ensure that work station is stocked with appropriate condiments at all times.
• Report any guest comments regarding food and beverage to Outlet Manager.
• Conscientious handling and maintenance of operating equipments.
• Learn and adhere to safety, sanitation and hygiene policies.
• Maintain good working relationships with colleagues, and all other departments.
• Maintain complete knowledge of all F&B services, outlets and hotel services/features.
• Perform opening/closing side duties as assigned and set all tables according to standards.
• Report to respective Outlet Manager of any kinds of deviation from set standard and procedures.
• Ensure that all service and storage areas are kept safe and clean.
• Help minimize waste, neglect, breakages and mishandling of supplies and equipment.
• Carry out light cleaning and maintenance of the outlet.
• Receive training in functions and operations of related departments/sections to facilitate subsequent transferability between departments/sections and to provide greater promotional opportunities.

To ensure a safe environment for the hotel colleague and guests, and protect the assets of the hotel.

• Establish chain of command and responsibility, the Team Leader shall be held directly responsible to the Assistant Security Manager and Security Manager.
• Perform duties according to the Duty Roster prepared by the Assistant Securit Manager.
• Adopt “Service Oriented” approach in discharging of duties in order to function harmoniously with the concept of the Hotel as a place of Hospitality:

1. ­ Be held accountable for the overall performance of the on duty security personnel and all security related matters;
2. ­Exercise flexibility to maintain a balance between effectiveness and unconstructiveness;
3. ­Promote the “gentleman” rather than “officer” image for the security service;
4. ­Act for and on behalf of the Hotelkeeper on security matters;
5. ­Protect the safety of guests, staff, their properties and those belonging to the Hotel;
6. ­Assist other Department in rendering services to the customers to maintain or enhance the services provided other than primary security duties;
7. ­ Act as a host of the hotel by personally welcoming arriving guests and bidding farewell to departing guests;
8. ­ Greet guests and offer assistance;
9. ­ Lead guests whenever possible if they are uncertain of the location within the Hotel premises;
10. ­ Inform and sell other hotel facilities to all visitors of the Hotel.

•  Train new LPOs to impart job knowledge and skills.
• Update functions on the function board.
• Inspect and brief his/her charges before the deployment to ensure that they are neat and tidy in appearance.
• Discipline:

1. ­ Enforce discipline and report, warn or counsel on incidents of indiscipline observedas appropriately;
2. ­ Be physically and mentally fit i.e. any officer who is found to be incapable by reason of sickness or intoxication through the influence of liquor or drugs or not in the right frame of mind, shall be referred to the Company appointed Clinic for an examination and struck off the Duty Roster.
3. Understand clearly and fully the instruction and information delivered at the briefing.

• Conduct regular checks on all “field” officers to assure that they are alert and discharging their duties efficiently and effectively. For this purpose, he shall, unless otherwise actively engaged, perform at least two (2) patrols of the whole building during his tour of duty.
• Conduct investigations and put up the accompanying investigation papers and reports into cases which occur within the Hotel involving:

1. Criminal acts, losses or accidents caused to lives and properties;
2. Staff misconduct; and
3. Cases affecting guests or staff that may be of interest to the Management.

• Protect and preserve the integrity of the Department by:

1. Keeping tag on officers under his charge to ensure that they conform to correct work attitudes and accepted norms of conduct as expected from LPOs
2. Intelligence gathering, from within and without the Department, to assess their integrity and potentials; and
3. Taking appropriate action to report, encourage or counsel, if found necessary, depending on the merits of demerits of the case.

• Conduct surveillance of hotel staff by:
• Ensuring that they abide by the House Rules; and
• Keeping tag on movements of staff who are classified as suspects under investigations.
• Cultivate informers with the intention of obtaining information of security interest that may be of immediate for future use to the Department for prevention and detection purposes.
• Keep peace and order within the premises of the Hotel in dealing with criminals, trespassers or difficult characters.
• Participate in special functions or operations conducted or organized by the Hotel for VVIPS, shows, etc., private organization or individual having official business connected with the Hotel as well as the Department directed against criminal and undesirable elements.
• Keep the Security Manager constantly posted on all matters of security interest affecting the Hotel and the Department.
• Take charge and inspect all equipments to ensure that they are in working order and that all cameras are correctly focused.
• Conduct regular and periodical checks and take immediate follow-up action to rectify faults, damage, etc., detailed in the following:

1. “Perimeter defense” i.e., all fire exit doors, link doors, etc., leading INTO or OUT of the Hotel and which are fitted with locking devices or alarm systems to ensure that they are in good working condition as an effective measure against trespassers and pilferage;
2. Fire fighting equipments;
3. Walkie Talkies;
4. CCTV equipments; and
5. Office operating forms.

• Conduct routine day-to-day checks of the following items to ensure that they are properly maintained, issued and accounted for: ­

1. Security Desk Occurrence Book;
2. Gate Passes and Security Passes; ­ Keys and Key Registers; and
3. Post allocation for External Security.

• Prepare meal/deployment roster for individual shift.
• Reflect all activities involving the Department in the Daily Security Occurrence Book.
• Attend the briefing session that shall take place thirty (15) minutes before the commencement of each shift.
• Attend approval courses conducted by the Hotel Training Department.
• Attend meeting and in-service training conducted by the Department. Attendance shall be compulsory except those on official duty.

JOB CRITERIA

• To prospect leads with potential revenue for all areas in Hotel ie rooms (Transient & Groups), catering FnB outlets, retail etc
• To meet/exceed sales target
• To generate a YOY increase (stipulated %) for the RFP accounts
• To maximize yield

DUTIES AND RESPONSIBILITIES

• To exceed individual assigned sales goal and shared responsbility for team members to the achievement of total sales revenue budget. Derive creative upsell initiatives.
• To instill positive example and attitude among the team and be a role model through leadership by example.
• To conduct 5 sales calls daily and 2 sales activities ie Entertainment & Site Inspection per week.
• To identify ways of increasing business need months through organizing activities ie War Room, Sales Blitz, Coffeebreak sessions, telemarketing exercise etc.
• To submit tasks and sales call report on time.
• To develop new potential accounts (at least to see 2 new accounts per week)
• To constantly identify New RFP Accounts and develop Action Plan through leads from newspapers, Hotelligence report and from any prior knowledge of Competitor’s account, etc.
• To constantly identify New RFP Accounts and develop Action Plan through leads from newspapers, Hotelligence report and from any prior knowledge of Competitor’s account, etc.
• To increase group conversions by providing information to close groups/catering.
• Ensure all leads are keyed into IDB.
• To keep abreast on competitors’ development in terms of pricing, staff movement, change of leadership, product changes, promotions and site inspection etc.
• To attend trade shows/workshops/seminars and any sales mission as designated by Director of Sales & Marketing.
• To ensure clean data of all accounts in IDB system including his/her team members
• Sales administration. To be actively involved in ensuring promt attention and follow up on incoming phone calls, site inspections, proposal / inquiries. Accuracy in booking, commitments to customer on all sales/operational documents and adhering to standards set by the department in execution and filing of all the said documents to maintain daily activity and call reports.
• To be a team player motivating peers and subordinates in support of department goals, in sales and operations. Interdepartmental relations to be professional but not compromising customer satisfaction, revenue, profitability or associate morale of department / Hotel. To initiate team activities.
• To adhere personal behavioural norms of intergrity such as grooming, ownership, contactability, accountability, responsibility, visibility and punctuality.
• Perform any duties assigned by immediate supervisor or deparment head according to changing business, economic, customer needs or restructure within Sales & Marketing department.

JOB CRITERIA

• To prospect leads with potential revenue for all areas in Hotel ie rooms (Transient & Groups), catering FnB outlets, retail etc
• To meet/exceed sales target
• To generate a YOY increase (stipulated %) for the RFP accounts
• To maximize yield
• To contribute positively to Engagement Survey department result by being proactive in all aspects of department and interdepartmental issues.

DUTIES AND RESPONSIBILITIES

• To exceed individual assigned sales goal and shared responsbility for team members for achievement of total department sales budget. Derive creative upsell initiatives.
• To conduct 5 sales calls daily and 2 sales activities ie Entertainment & Site Inspection per week.
• To submit tasks and sales call report on time.
• To identify develop new potential accounts (at least to see 2 new accounts per week)
• Understands or is familiar with the fundamentals of assigned accounts.
• Develops a sales plan to generate business from identified markets/accounts.
• Determines the account’s needs, OFH’s objectives and marketing activities of each assigned market/account.
• Continuously communicates the benefits of the hotel to the customer.
• Drives/manages account transient, group and catering production through improved customer loyalty by excellent account management.
• Negotiates transient rates for assigned accounts.
• Prospects new business through phone solicitation, outside sales calls, customer visits to the hotel, trade shows, sales blitzes, direct mail, newspaper/journal research and other customer interaction or research.
• Develops marketing intelligence: new product ideas, competition activities, new customer trends and performance.
• Sales administration. To be actively involved in ensuring prompt attention and follow-up on incoming phone calls, site inspections, proposal / inquiries. Accuracy in booking, commitments to customer on all sales/operational documents and adhering to the standards set by the department in execution and filing of all the said documents. To maintain daily activity and call reports.
• To be a team player motivating peers and subordinates in support of department goals in sales and operations. Interdepartmental relations to be professional but not compromising customer satisfaction, revenue, profitability or associate morale of
• department / Hotel. To initiate team building activities.
• To share responsibility for development and training of direct reports.
• 17. To adhere to personal behavioural norms of intergrity such as grooming, owership, contactability, accountability, responsibility, visibility and punctuality.
• Peform any other duties assigned by immediate supervisor or deparment head according to changing business, economic, customer needs or restructure within Sales & Marketing Department.