Novotel Phú Quốc tuyển dụng nhiều vị trí (cập nhật)

          Ngày đăng 15/03/2016

Located on the Island of Phu Quoc , only 30 minutes from Phu Quoc International Airport. The Resort (366 keys including villas and Suites) is due to open Quarter 4, 2015. Facilities will include 2 restaurants, 3 bars, 2 swimming pools, 1 fitness center, 1 spa and a children kids' club, tennis court, beach facilities, meeting rooms and ballroom facilities.

Novotel Phu Quoc & Resort Managed By Accor (a Member of CEO Group) cần tuyển các vị trí sau :

1. ASSISTANT DIRECTOR OF SALES
Assist and replace the DOSM in the following:
-Identify business potential through personal visits, phone calls in view of entering into contracts with them, especially with corporate accounts.
-Developing relationships with marketing and distribution partners and platforms and strengthening current relationships.
-Develop strong relationships with corporate decision makers in view of assisting with their event’s needs.
-Providing day to day leadership to sales to accomplish goals and to adhere to quota as set out in the approved budget.
-Closely observes matters pertaining to competition (site, prices, services offered on a regular basis, quarterly or more often as needed)

2. LAUNDRY MANAGER
-Participate in the hotel opening process by : following with the project the laundry opening by following daily the equipment installation, participating in all FF&E selection and process
-Interview, hire and discipline employees and plan and prepare day to day work schedules for all Laundry staff.
-Responsible for the effective training programs for all laundry And dry cleaning staff in accordance with the policies and procedures as set down by the Hotel.
-Ensures that the cleanliness and maintenance of all laundry equipment and working areas is at the highest level possible at all times and follows up maintenance and repairs to any machinery with Engineering.
-Attends to guest complaints, requests and enquiries in an efficient yet friendly manner.
-Co-ordinates with Linen Room Attendant the timely and precise issuing of all staff uniforms.
-Co-ordinates with Food & Beverage Department their requirements in relation to house linen.
-Ensure that the quality of the laundry, dry cleaning and pressing are the highest possible and the Department as a whole is as profitable as possible.

3.ASSISTANT EXECUTIVE HOUSEKEEPER
Assist and replace the HK Manager in the following:
-Oversee and direct all aspects of overall Housekeeping operations which includes guest rooms, public areas, Laundry and other specified back-of-the house areas.
-Ensure the highest standards of cleanliness, order and appearance of the Hotel in accordance with hotel, corporate and health standards.
-Ensure that sanitation standards HACCP are in compliance with inspection guidelines
-Interview, train and supervise, counsel, schedule and evaluate staff.
-Manage all financial aspects of the operation including forecasting, budgeting, and inventory control

4. BAR MANAGER
· Minimum of 2 years in the same position within an international hotel environment
· Strong oral, written communication skills and Fluent English
· Outstanding guest oriented and service minded
· Able built, train , manage and motivate a team in difficult environment
· Previous resort opening experience is a plus and can live in remote area

5. LEISURE OUTLET MANAGER
-Drawing up hotel and outlets activity programs and budget as per market survey and needs
-Participate in all FF&E selection and process
-F-UP realization of hotel animations in collaboration with other related departments.
-Daily management of the Spa and Fitness, Kids club activities and staff as per service, quality and safety hotel standards
-Staff recruitment, training, and daily management
-Customers daily management in terms of feedback, queries and complains

6. TRAINING MANAGER
-Develop and manage opening hotel training plans in all aspects
-Develop and prepare yearly training plan after opening with budget and reports
-Maintain employee, supervisory and management record of training.
-Conduct trainings for employees according to Accor requirements, Brand standards and department needs.
-Monitor present and future trends, practices and systems in the training field and makes recommendations to the team involved
-Counsel employees as needed in areas such as career planning, training and development
-Implements and monitor an effective employee relations and motivation programs
-Develop and implements programs to ensure employee security and safety.
-Coordinate functions and activities with other department heads and department trainers

7. RESTAURANT MANAGER
· Minimum of 2 years in the same position within an international hotel environment
· Strong oral, written communication skills and Fluent English
· Outstanding guest oriented and service minded
· Able built, train , manage and motivate a team in difficult environment
· Previous resort opening experience is a plus and can live in remote area

8. IT OFFICER
Level of Education: Bachelor / License
Areas of study: IT & Telecommunications
Professional experiences: 2 years
Language essential: English

9. ASSISTANT CHIEF ENGINEERING
Assist and replace the Chef Engineering in the following:
-Manages the operations of Engineering Department with continuous focus on preventive maintenance program, energy consumption control and management, budget preparation and manpower control, risk management and environmental charter.
-Effectively communicates with all department members especially in emergency situation.
-Ensures a high level of fire and life safety for both guests and team.
-Ensures all the policies and procedures are implemented according to the standard.
-Develops and maintains a good relationship with guests, contractors, suppliers, owning company and teams
-Able to lead in an emergency situation and to take all necessary steps to prevent the Hotel from any potential threat

10. CHIEF ENGINEERING
-Participate in the hotel opening process by : following with the project all hotel facilities opening by following daily the construction advancement, create and F-UP defect list
-Ensures all plant, equipment, building systems and fire preventive alarm system are in place and in proper function
-Participating in all FF&E selection and process
-Manages the operations of Engineering Department with continuous focus on preventive maintenance program, energy consumption control and management, budget preparation and manpower control, risk management and environmental charter.
-Effectively communicates with all department members especially in emergency situation.
-Ensures a high level of fire and life safety for both guests and team.
-Ensures all the policies and procedures are implemented according to the standard.
-Develops and maintains a good relationship with guests, contractors, suppliers, owning company and teams
-Able to lead in an emergency situation and to take all necessary steps to prevent the Hotel from any potential threat

11. ASSISTANT FRONT OFFICE MANAGER
Assist and replace the Front Office Manager in the following:
-Oversees the operational activities of the front office & guest service teams
-Maintain good interpersonal relationship with Hotel guests and partners
-Anticipate and address guest issues and establish proactive processes to promote guest satisfaction.
-Effective supervision of all guest arrivals and departures ensuring that room allocations and check in/check-out processes follow set procedures and are customer focused.
-Effectively use the results and feedback from guest questionnaires and tripadvisor to improve product and service delivery.
-Actively participate in the selection and recruitment of the team.
-Effectively conduct necessary pre-opening trainings
-Implements guidelines, policies, and procedures for the operating departments.
-Ensures optimal compliance with corporate audit & reporting guidelines.

12. FINANCIAL CONTROLLER
-Participate during the opening process in the system and accounting implementation
-Participate in all FF&E selection and process
-To supervise daily the personnel management in the Accounting department
-Responsible for financial and monthly management of accounts – budgets, forecasts, business plans, insurance, fixed assets and operating equipment.
-Responsible for general management of accenting /costing and IT staff members.
-Daily control of the cash management as well as revenue reporting
-Responsible for the timely financial reporting for the hotel to all stakeholders.
-Responsible for the tax reporting under the uniform system and compliance to government regulations
-Responsible for all budgets and forecasts in accordance to Accor
-Responsible for the cash float management, cost control, stock management, purchasing as well as PMS system.
-Ensure that all financial SOPs are adhered to

13. (TUYỂN GẤP) CHIEF ACCOUNTING
-Participate during the opening process in the system and accounting implementation
-Participate in all FF&E selection and process
-Maintains the hotel records, Draws up the current accounts, balance sheets
-Issues Tax declarations (Revenue Tax, Income Tax, Fees, …
-Controls AR and AP aging, invoicing and suppliers payments
-Posts and updates the Accruals ,provisions, prepaid Accounts every month
-Controls the General Ledger and closes it at the end of every month
-Maintains all contracts : insurances, licenses, computer software licenses
-Review and control the purchasing procedures
-Makes sure that the Chart of Account is used correctly in each accounting position
-Reach your budget and monitor closely the P&L
-Maintains banking relation, issues cash flow and bank reconciliation.

14. EXECUTIVE HOUSKEEPER
-Participate in the hotel opening process by : following with the project the laundry & room division opening and participating in all FF&E selection and process
-Oversee and direct all aspects of overall Housekeeping operations which includes guest rooms, public areas, Laundry and other specified back-of-the house areas.
-Ensure the highest standards of cleanliness, order and appearance of the Hotel in accordance with hotel, corporate and health standards.
-Ensure that sanitation standards HACCP are in compliance with inspection guidelines
-Interview, train and supervise, counsel, schedule and evaluate staff.
-Manage all financial aspects of the operation including forecasting, budgeting, and inventory control

15. (TUYỂN GẤP) PURCHASING MANAGER
We are looking for a motivated professional to take on the position of Purchasing Manager:
-To review purchase requisitions considering issues such as lead times, standardization, quantity discounts, and purchasing budgets.
-To assist any Department in the hotel for formulating their material requirements and to use competitive bidding or other approved procedures to obtain the best price.
-To engage in value analysis of currently purchased materials in an effort to achieve cost savings without sacrificing quality.
-To check and manage the current supplier’s list by identifying potential suppliers and conducting vendor visits.
-To manage all supplier’s relation for maximum mutual benefits
-To review all supplier’s contract and deal with them on behalf of hotel, then monitor them in proper manner

16. EXECUTIVE SOUS CHEF
Assist and replace the Ex Chef in the following:
-Develop culinary experience on monthly basis and special events in order to stimulate sales and profit while controlling operating expenses
-Ensure all food related items are of the highest standard and in accordance to Novotel expectations
-Ensure that sanitation standards HACCP are in compliance with inspection guidelines
-Establish effective employee relations and maintains the highest level of professionalism, ethic and attitude towards all hotel guests, clients, heads of department and employees.
-Supervise the function of all kitchen employees, facilities and costs to contribute to maximize the overall F&B department profit, and ensure cleanliness, sanitation and hygiene of all kitchens.
-Control and analyze on an on-going basis all quality levels of production and presentation.
-Assist in the preparation of menus, provide up to date restaurant and banqueting recipe files for all food items and monitor the items served comply to standards set by the Chef

17. (TUYỂN GẤP) HUMAN RESOURCES MANAGER
-Analyze the hotel manpower requirements in order to recommend on selection and development activities to meet requirements. For pre-opening period, in charge of sourcing, selecting and recruiting employees.
-Be responsible for the formulation, recommendation and implementation of hotel policies and procedures.
-Guarantee constantly the application of hotel policies and procedures as well as local and government regulations, regarding all Human Resources , general affairs and labor issues.
-Be responsible for planning, managing, controlling, coordinating and participating in Human Resources activities. Internally and externally
-Motivate staff, optimize their performance and their level of productivity
-Ensure that all training activities are in accordance to the needs of the hotel and all training programs have been smoothly executed and recommend any improvement to the management.
-Work in close relation with the region Accor office on different corporate projects and ensure that they are implemented

18. ASSISTANT FOOD AND BEVERAGE MANAGER
Assist and replace the F&B Manager in the following:
-Ensure hotel policies, department procedure are properly implemented in line with brand standards and government regulations.
-Steer and promote all Food and Beverage points of sale to generate department revenue.
-Coordinate with Sales team in the implementation of business plan objectives.
-Participe in all F&B concepts , menus creations and costing
-Set department budget, as well as manages and controls expenses.
-Provide guest satisfaction. Handle guest requests and complaints.
-Actively participate in the selection and recruitment of the team.
-Effectively conduct necessary pre-opening trainings
-Implements guidelines, policies, and procedures for the operating departments. Ensures optimal compliance with corporate audit & reporting guidelines.
-Ensure that sanitation standards HACCP are in compliance with inspection guidelines

19. ASSISTANT HUMAN RESORCES MANAGER
Assist and replace the Human Resources Manager in the following
-Analyze the hotel manpower requirements in order to recommend on selection and development activities to meet requirements.
-For pre-opening period, in charge of sourcing, selecting and recruiting employees.
-Be responsible for the formulation, recommendation and implementation of hotel policies and procedures.
-Guarantee constantly the application of hotel policies and procedures as well as local and government regulations, regarding all Human Resources, general affairs and labor issues.
-Be responsible for planning, managing, controlling, coordinating and participating in Human Resources activities. Internally and externally
-Motivate staff, optimize their performance and their level of productivity

20. PASTRY/ BAKERY CHEF
Under the responsibility of the Executive Chef you are responsible for the production of:
-Pastries and desserts and related
-In line with the technical guidelines and the brand's know-how, and deadlines.
-Prepare recipes and costing for desert menus in cooperation with Executive Chef
-Propose and set-up all buffets and decoration according to the concept

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