신병 모집

• Establish and edit content for promotional programs running on Google in sync with the website.
• Design simple banners for Google Adwords & Google Display Networks.
• Initiate advertising campaigns with keywords and image banners within a predetermined budget.
• Optimize ad performance on Google platforms, including Google Ads, GDN, and video.
• Evaluate the effectiveness of ads and propose timely and appropriate adjustments.
• Monitor and assess brand performance for hotels on Google & TripAdvisor.
• Periodically report the effectiveness of ads on Google and the performance of the website(s).
• Create, edit, and manage the promotion and promotion code systems for hotels within the group.
• Post pre-prepared content on the group’s websites and test any operational/functional issues.
• Other tasks assigned by the line manager or CEO.

1. Regular tasks before shift:

- Clean eating utensils: cups, plates, spoons, glasses..., ensuring proper hygiene standards according to Bar regulations.

- Fold napkins and tissues.

- Set up dining and banquet tables in a service style with full amenities, necessary tools and decorations.

- Change uniform, ensure personal hygiene and behavior standards according to regulations 15 minutes before operating time.

2. Execute the process serving diners:

- Greet customers and lead them to the appropriate location.

- Present the menu to diners to choose dishes and drinks. Advise guests on food & drink appropriately when required.

- Record order information from customers, confirm with customers the exact name of the dish including types of drink and/or food, quantity, special requests...

- Transfer orders to kitchen and bar.

- Serve food and drinks according to customers' orders.

- Perform wine/spirits pouring - pour wine/spirits, record additional orders...

- Ready to meet diners' legitimate requests and enthusiastically answer politely customers' questions when asked.

- Ready to assist guests in handling problems that arise during the process: guests spill food or drinks, broken food dishes...

- Implement customer payment process according to standards.

- Send guests off - check to see if guests have forgotten belongings.

- Clean up the dining table, set up a new table and prepare to serve the next guest.

3. Control, protect manage tools - tool:

- Timely replenish and ensure an area for tools to serve the use process Guests' meals are complete: plates, cups, spoons, forks, knives, glasses, decanter...

- Carefully store tools and equipment, report to management if any condition is detected.

4. Regular tasks after shift:

- Report to shift supervisor and/or Bar Manager on problems that occur during the shift.

- Perform end-of-shift cleaning.

5. Other tasks:

- Support other Waiters/Waitress to serve customers when crowded, handle arising problems arise during work - report to superiors about incompetence, processing authority.

- Coordinate the implementation of the restaurant's Marketing programs.

- Fully participate in department meetings, report real feedback guest.

- Enthusiastically participate in professional training courses when given the opportunity.

- Perform other tasks when requested by line managers.

Details were discussed in the interview.

1. Ensure the quality of decorative flower arrangements and complete tasks according to requirements.

2. Quickly resolve any issues to enhance the quality of decoration services for all hotels.

3. Coordinate with hotels/departments/related staff:

- Check the quality and quantity of daily flower deliveries.

- Receive schedules for flower decoration requests from hotels.

- Monitor the process of flower delivery to hotels.

4. Regularly report work and any arising issues to the Supervisor/Manager to ensure tasks do not affect related departments.

5. Perform assigned tasks.

6. Daily responsibilities include:

- Prepare tools as required in terms of quantity and style.

- Clean flower vases and work tools.

- Inspect flowers in public areas before events.

- Maintain cleanliness of work areas.

- Properly store flowers and flower room assets.

- Check quantity, quality, and decoration of flowers before transferring to party areas.

- Clean up tools according to procedures.

- Rearrange flowers for the next event.

- Conduct regular inventory checks daily, weekly, monthly.

- Clean work areas and storage rooms before leaving.

- Regenerate Response.

Details were discussed in the interview.

• Manage Front Office Department operations.
• Based on job requirements, assign daily work, take care of time attendant records, and make roster adapting daily needs.
• Represent and coordinate with Head of departments to manage the Hotel operations in the absence of General Manager.
• Ensure all employees provide a courteous and professional service at all times.
• Ensure that all Front Office employees deliver the brand promise and provide exceptional guest service at all times.
• Maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business.
• Maximise rooms’ sales and revenues for the hotel through appropriate yield management, upselling and inventory management initiatives, working closely with the relevant Heads of Department and Front Office employees.
• Handle all guest and internal customer complaints in a courteous and efficient manner to make sure problems are resolved satisfactorily.
• Conduct frequent and thorough inspections of guest rooms, room areas in general and public areas as well. Support the Housekeeping Team to make sure they are clean and up to standard.
• Make and maintain good customer relationships by providing professional and thorough service.
• Works closely with the Housekeeping and Engineering Departments to block rooms as necessary for maintenance.
• Implement, demonstrate and reinforce MAY’s Core Values and Brand Standard.

• Be in charge of all Food and Beverage activities as hotel strategy as well as owner strategy.
• Handle all guest complaints and follow through to make sure problems are resolved satisfactorily.
• Maximise employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests.
• Ensure that each profit outlet (e.g. Outlet, Bar, Event Service) is operated in line with maximizing profit for the hotel.
• Coordinate the preparation of the Annual Business Plan for Food and Beverage department.
• Ensure that all hotel rules, policies and regulations relating to financial record keeping, money handling, including the timely and accurate reporting of financial information (if assigned).
• Manage costs proactively based on key performance indicators.
• Ensure that all hotel rules, policies and regulations relating to financial record keeping, money handling, including the timely and accurate reporting of financial information (if assigned).
• Handle the inventory management and ongoing maintenance of hotel operating equipment and other assets related to Food & Beverage department.
• Oversee and implement initiatives and ideas, looking for new and innovative ways to provide heart-touching service.
• Update local and international market trends, vendors and other hotel/restaurant operations constantly to ensure the hotel’s operations are the most efficient.
• Ensure that all company service standards have been implemented.
• Consult and work with General Manager to make adjustments where necessary relating to Food and Beverage.
• Ensure that all employees are up to date with the availability of seasonal and new products on the market.
• Manage and develop the food and beverage products served to guests.