To provide excellent customer service while performing massage therapies and body treatment as assigned by spa manager or supervisor. The general responsibilities include monitoring stock, promoting the lines of products to clients, keeping all working areas and equipment clean and organized.
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The Chief Steward’s role within our Hotel plays a significant part in delivering amazing stories to our guests. As Chief Steward you will control the inventory of all equipment, crockery, cutlery, and glassware as well as managing the stewarding team in order to ensure a clean and safe working environment for the F&B team. The stewarding team need to be fully trained on all aspects of chemical handling, operating the dish washing machine, and cleaning of kitchens and all kitchen equipment. Recycling and garbage disposal along with HACCP practices need to be clearly explained and performed daily to ensure compliance with Government standards as well as corporate F&B standards. Motivating the stewarding team on all the above duties is one of the keys to delivering a successful performance as the Chief Steward.
• Suitable amount of experience in Stewarding operations
• Previous experience in Stewarding at a similar level
• Passion for leadership and teamwork
• Computer skills to manage inventory count, loss and breakage report production
• HACCP Certificate Holder
• Knowledge of Hygiene and Safety Procedures
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You will be the Food & Beverage leadership expert, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. Further you will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level – grooming ‘good’ to ‘great’ and achieve the targeted team member satisfaction. Finally you would work closely with the sales & catering, marketing and banquet teams to maximize the business results.
• College degree in Hotel Management or related field
• Previous experience in a Food & Beverage or Kitchen Management role
• Strong commercial/business acumen
• Passion for leadership and teamwork
• Passion for operational excellence
• Good communication skills both verbal and written
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Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F&B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.
• Bachelor’s Degree or any culinary degree
• Must have worked at least one year as a Chef de Partie in Hotels and Restaurants
• Excellent leadership and interpersonal skills
• Strongly committed to teamwork and customer service
• Eye for detail to achieve operational excellence
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As Chef de Cuisine you will be completely responsible for directing, training, supervising, planning and coordinating all areas within the culinary department, including any projects requested by the Executive Chef. You should be comfortable in leading and managing the kitchen team and will provide support and training on an ongoing basis. It will be your responsibility to ensure only the highest quality of food & beverage for our guests through meticulous consistency, taste and presentation of all dishes. Additionally, you will monitor the food inventory on a monthly basis, maintaining proper control of orders and purchases and ensuring that all deliveries are received and handled efficiently and in line with hotel standards. You will review the food cost analysis monthly to ensure that it is in line with the budget, with the goal of securing profit margins while maintaining the Corporate image of the Company at all times. You will also oversee the cleanliness and hygiene of all kitchen spaces and procedures
Creative - Great leadership qualities, business oriented, flexible, understands modern food trends and is a good team player who will manage a great team of chefs. This person will already be working in this position as a chef de cuisine.
• Bachelor’s Degree, or any related Culinary degree.
• Minimum of 2 years of industry and culinary management experience.
• Previous experience with controlling food and labour cost, demonstration cooking, menu development, pricing, and training of culinary team members.
• Eye for detail to achieve operational excellence
• Passion for leadership and teamwork
• Excellent guest service skills
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Your role means relaxation and indulgence to our guests. Aside from providing quality massage therapies and body treatments, your responsibility will include stock monitoring, promoting products to clients, and keeping all areas clean and organized. You will play a big role in creating amazing stories for our guests.
• Certificate in massage preferably Thai & oil massage.
• Previous spa experience
• Able to communicate in English
• Well groomed and high standard of personal hygiene
• Enthusiastic and willing to learn
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serve the needs of the business, our guests and our colleagues by safeguarding the physical well-being of the property, and its employees and guests. It is important that the security supervisor has experience in handling the various emergencies and issues that can arise in relation to Anantara security, and is able to advise management on all security matters.
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To serve the needs of the business, our guests and our colleagues by administering the day-to-day operations of Food & Beverage service in the hotel. You are responsible for ensuring that guests are delighted by the quality, creativity and variety of our Food & Beverage offerings. It will be your responsibility to ensure that the Food & Beverage offerings in the outlet are exceptional, and profitable. You will oversee the management of property and facilities, and conduct regular preventative maintenance inspections. The leadership team will look to you to lead by example through a ‘hands on’ approach to motivate team members to excel. You will be expected to take pride in all facets of service, quality, appearance, and cleanliness of your area of responsibility, and you must ensure that all team members understand and adhere to the Beverage Department Standard Operating Procedures, and Beverage Manual.
• College Diploma in Hotel/Bar Management or related field
• Previous experience in a Food & Beverage/Restaurant operations role
• Passion for teamwork
• Passion for beverages with extensive wine knowledge
• Excellence guest service skills
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As Reservations Officer you will directly support the Reservations Manager in driving the performance of the reservations team on property. You will ensure that all SOP's are being adhered to. You will further assist in maintaining and improving reservations operations to ensure a high degree of accuracy in guest reservations, maximising revenue opportunities and satisfaction of guests and team members. You will ensure monitoring of daily arrivals for all guest requests to be carried out and communicated to. You will be working on inventory management, including allotments, groups blocks and rate codes in all applicable systems. Further you will assist the Reservations Manager for driving up- selling within the property and to ensure optimal use of all distribution channels, e.g. IBE, GDS, Tour Operators, Small Luxury Hotels, Regional and Corporate Sales Offices.
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As Engineering Supervisor, it will be your responsibility to assign the daily work schedule to the Engineering Team, and to further supervise the effective completion of their projects and duties to the highest standards.You will handle all the planned maintenance of the property, as well as coordinate with all other departments of the hotel to maintain their equipment in good working order. It will be your duty to respond to guest requests and emergency situations as they arise, and to deliver outstanding service to ensure guest satisfaction and financial profitability.
Job descriptions
• To maintain all and test equipment in good working order
• Implements energy conservation activities/initiatives for the property as assigned.
• Implements the Fire Life Safety (FLS) program activities of the department, as tasked.
• Assist in establishing employee and department goals
• Maintain proper staffing for efficient execution of department functions.
• Process development and prompt resolution of escalations
• Identify opportunities to create job efficiencies and deliver solution alternatives
• Maintain responsibility for maximizing productivity and efficiencies.
• Other duties may be assigned as determined by Management.
• Monitors operations for adherence to the operating plans and identifies any areas out of compliance for review with the operations management.
• Provide training to management to implement new procedures, processes, services, and technology to maintain operational effectiveness.
• Works with the operations management team to develop action plans and obtain commitments to address all non-compliance exceptions
• Provides short-range staffing forecasts to assist managers and Human Resources in developing hiring plans
• Reviews and updates forecast as required to maintain the validity of forecast projections (i.e., ensure measures are still relevant and conform to accepted IE principles) and adherence to Business Plan goals
• Determines employees’ training needs to produce continuous development plans
• Analyze, plan and implement improvements of existing processes in conjunction with management.
Qualifications
• Engineering diploma in specialty with air conditioning & electrical, a minimum of NVQ 4 equals
• Knowledge of electronic engineering
• Knowledge of VRF rectification & operations
• Firefighting Equipment & fire alarm system
• Experience with kitchen & laundry equipment, PPM, fault-finding rectifications
• Minimum of 3 years’ experience in similar hospitality positions
• Effective communication is essential.
• Leadership skills are essential.
• Problem-solving skills
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