You will be responsible to assist with the efficient running of the department in line with the Hotel's Corporate Strategies and brand standards, whilst
Observes and patrols pool and enforces safety regulations.- Assists swimmers from water when in danger.- Provide excellent service consistent with the hotels
1. To ensure that rooms are properly and thoroughly clean as per standards and procedures.2. To ensure that guest requests be met.3. To ensure all guest
Developing growth strategies and plans- Managing and retaining relationships with existing clients- Increasing client base- Having an in-depth knowledge of
Maximisation of room sales and revenue for the hotel- supervise the taking of reservations and operates systems in accordance with minimum company standards.-
a) Supervises and assists with all housekeeping activity in given areas of the Hotel.b) Checks all vacant rooms, reports status of rooms to Housekeeper.c)
Grand Continental Kuala Lumpur Hotel is located right in the heart of Kuala Lumpur and offers 309 rooms. The hotel is close to the Putra World Trade Centre and
As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role
Be consistently familiar with every type of accommodation and service in the Hotel, enhancement programmed on rooms inspection through each of the various
Analyze Revenue managers oversee the process of collecting and organizing analytical data related to an organization's revenue, sales, and other financial
1 TO DO DAILY F&B SALES REPORT 2 TO ASSIST IN SELLING ALL BANQUET FACILITIES 3 MAINTAIN INTER-PERSONAL RELATIONSHIP WITH OTHER DEPARTMENTS 4 TO CHECK WITH ANY
1. Maintain a friendly, neat and pleasant image at all times.2. Coordinate and participate in the proper cleaning, cutting, disjoining, boning, and trimming of
1. The work he/she performs during his/her duty hours or overtime.2. The equipment, utensils, company properties which he/she uses to perform his/her duty
As a Chef De Partie/Demi Chef, the person is responsible in supporting the Head and Sous Chef in a busy Hotel Kitchen delivering consistently high quality food
As a cook (specialized in Malay food), the person is responsible for supporting the Head and Sous Chef in a Kitchen delivering consistently high-quality food
To check with any sales personnel for the actual physical arrangement and program required before the event order is distributed.- Ensure all event orders are
You will be responsible to assist with the efficient running of the department in line with the Hotel's Corporate Strategies and brand standards, whilst
a. STAND-IN FOR C.S. OFFICER WHEN HE IS AWAY ON DUTY OR ON LEAVE.b. RESPONSIBLE TO C.S. OFFICER FOR ALL MATTERS PERTAINING TO SECURITY AND ENSURE THAT ALL
1. Supporting the head chef or executive chef in the general running of the kitchen.2. Managing the kitchen staff, including setting the rota and handling
As a Chef De Partie, the person is responsible in supporting the Head and Sous Chef in a busy Hotel Kitchen delivering consistently high quality food and