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Các bài viết về nhân viên Quản lý điều hành :
1.Align management style, working practices and conduct with Sheraton Saigon Hotel & Tower’s Vision, Corporate Values and policies. To comply with Sheraton’s Code of Conduct at all times.
2.Anticipate guest’s needs through observation and offer prompt, efficient service either personally or through effective communication with other associates.
3.Uphold the Company’s Cares culture by demonstrating the Star Service Standards at all times to guests and fellow associates.
4.Personally ensure compliance with all relevant Workplace Health & Safety and Occupational Health & Safety legislation, and related Sheraton and Marriott Policies.
5.Undertake additional duties as requested by the General Manager, Director of Food & Beverage and Hotel Management.
6.Provide a professional, advisory and executive support service to the Director of Food & Beverage, General Manager to assist in meeting the strategic goals of the establishment.
7.Develop and implement Food and Beverage promotions, strategies and special events in conjunction with the Director, Culinary; Director of Food & Beverage and the Director of Sales & Marketing.
8.Coordinate the upkeep and cleanliness of all outlets by liaising with Housekeeping and Maintenance.
9.Liaise with the Director, Culinary on menu engineering and portion control, ensuring the highest food standard is achieved whilst selling at the correct prices.
10.Maintain all equipment within the outlets eg. Menus, linen, china, glass, electrical equipment and Point of Sale system.
11.Responsible for the checking of all stock, requisitions and equipment on a regular basis.
12.Drive corporate or Hotel specific programs that affect guest satisfaction and profitability in the outlets (eg. Platinum Privilege, Starwood Preferred Guest etc.)
13.Implement control procedures to minimize errors, fraud and waste.
14.Ensure that the property is seen as being the principle innovator in the market place.
15.Coordinate Hotel wine lists, offering choice and variety as well as price consistency throughout the Outlets.
16.Manage all entertainers in the property, ensuring quality standards are maintained.
17.Handle Food and Beverage complaints in a timely and effective manner.
18.Ensure correct liquor licensing laws are abided by, paying particular attention to intoxicated guests and underage guests.
19.Prepare monthly outlook/forecast reports.
20.Negotiate Food and Beverage contracts within corporate guidelines.
21.Conduct development and performance reviews, identifying key personnel for further development and structured career path.
22.Implement and maintain training systems to ensure that associates have the necessary framework and skills to perform their job efficiently and effectively.
23.Prepare work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation.
24.Participate in the preparation of the Strategic Business and Operating Plans.
25.Attend meetings as required.
26.Implement opportunities for quality Team Building.
27.Ensure that all associates comply with the grooming and uniform standards.
28.Oversee the selection and appointment of new associates within the department.
29.Conduct regular associate meetings to keep all associates informed.
30.Ensure compliance with legislated heath and safety requirements within the workplace.
31.Comply with all Corporate and Hotel Standards and Procedures.
32.Actively promote a work environment, which cares for guests and associates alike.