ផ្នែកលក់ខាងក្នុង និងគិតលុយ (Sales & Cashier)
ទំនួលខុសត្រូវ៖ - ចេះលក់ និងមានភាពរួសរាយរាក់ទាក់ - ស្វាហាប់ និងមានទំនួលខុសត្រូវខ្ពស់ - មានភាពស្មោះត្រង់នឹងការងារ
I. Duties and Responsibilities
•Be an ambassador of the Front Office and of the hotel in and outside the workplace.
•Greeting and farewelling guests all the time with a smile, warm attitude and guests’ names.
•Offering a warm welcome to all guests and to ensure that they enjoy their stay being offered the finest personal service.
•Personally greet, offer welcome amenities, escort the guests and offer orientation.
•Be familiar with all hotel facilities, room rates, categories, availability, promotions, outlet operation hours
•Attending all guests approaching the front desk in the procedure of check-in/check-out, inquiries, key handling, telephone and all related matters, respecting the hotel standards and procedures.
•Keeping the working area and lobby area clean and well maintained all the time.
•Respecting the privacy of the guests and the confidentiality of the information.
•Managing any guest complaint in a professional manner, by resolving it and making sure the guest is satisfied, and recording it.
•Calling the supervisor or manager for advice in serious cases or if an approval is required.
•Be aware of and to report all guest comments or complaints.
•Maintaining an accurate Guest History and registering all recurring guests.
•Checking the arrival lists and to block all the rooms according to guest requests and needs, as advised by the Front Office Supervisor.
•Be aware of all VIPs visiting or staying in the hotel.
•Ensuring that all assigned and blocked rooms requiring special set-ups are accurately displayed in the PMS and available to the Housekeeping and other departments in due time.
•Handling the guest files, folios, immigration, financial and audit procedures are respected and completed.
•Handling cashiers closer and to ensure a complete handover between the shifts.
•Checking the departure lists and to ensure check-out times are respected and reallocated in arrival in PMS.
•Strictly respect the room keys, outlet key and section keys handover procedures.
•Respecting schedules, terms and deadlines as agreed with the Management.
REQUIREMENTS:
•High School GED or above or an associate degree in hospitality or Bachelor's degree in business administration or hospitality is advantageous or 0-2 years’ experience in a similar role.
•Excellent reading, writing and oral proficiency in English language.
•Good computer skills, with knowledge of booking systems, both in-house and online.
•Hands-on experience of taking credit/debit card payments over the phone and in-person.
•Ability to work effectively and contribute to a team.
•Self-motivated and energetic. Must be well-presented and professionally groomed.
ទំនួលខុសត្រូវ៖ - ចេះលក់ និងមានភាពរួសរាយរាក់ទាក់ - ស្វាហាប់ និងមានទំនួលខុសត្រូវខ្ពស់ - មានភាពស្មោះត្រង់នឹងការងារ
Summary of Position Manage shopping mall operations to ensure that all operation teams and departments work together to provide the best services to customers (Tenants & shoppers), focus on asset management with its main objective to improve the value of the shopping mall. Details: • Establishing work parameters (plans, budgets, targets and resource allocations) and manage the skill set of these teams and to ensure that they can perform their job well. • Communicate values, behaviors and practices to the whole team. • Communicate information in a clear and concise manner and encourage transparency • Ensure all policies, procedures and methodologies are adhered to, provide regular update on the status of activities to the Immediate Supervisor – trends, performance, business opportunities. • Provide support and work closely with other team members such as Marketing, IT, & Procurement Team • Work through issues until all matters are resolved. • Seek feedback and / or information on mall performance. • Assist direct reports to resolve tenants’ issues. • Provide direction to Teams to ensure their actions are consistent with the overall direction of Company • Lead by example. Ensure consistency and integrity when managing internal and external relationships. • Coach staff to understand how the business operates and how opportunities may benefit the tenants and the Mall • Encourage teamwork by ensuring sharing of information. • Conduct performance appraisals • Conduct meeting with tenants as deem necessary • Manage tenant relationships when conflict occurs • Seek customer and tenant feedback on the Mall’s performance and use feedback to improve mall performance. • Discuss key issues with immediate line-manager and gain agreement to action. • Negotiate the delivery of individual mall strategy with line-manager. • Resolve misunderstandings and demonstrate willingness to achieve “win-win” solutions – with staff, tenants, and shoppers alike. • Promote Team work spirit, between team member and cross department • Follow up with assigned team members to ensure all matters are resolved. • Comprehensive understanding of policies and key performance measures. • Ensure mall facilities are maintained at the required standards to provide for a safe and comfortable shopping experience. • Comprehensive knowledge of competitors, their activities and their potential impact on the business
I. Duties and Responsibilities •Be familiar with all hotel facilities, room rates, categories, availability, promotions, outlet operation hours. •Having knowledge of the entire Reservation Procedure according to the International Hotel manual system. •Assisting, advising, and upselling guests who may be interested in hotels or making reservations. •Making reservations for guests based on their preferences, various requirements, budgetary allowances. •Allocate daily tasks to reservation staff •Handling and providing support to adding, amendment, or cancellation reservations from various sources such as by phone, email, online booking, website, etc. •Answering any questions guests might have about the reservation process or inquiries on the same day or within 24 hours of receipt. •Up-selling when appropriate by informing guests of additional services or special packages. •Following up and previewing all arrival details that are prepared by the Reservation Officer. •Allocating rooms correctly and organizing closely with the front office on any VIP guest. •Update daily reservation situation, room availability and bring attention of FOM on high occupancy date. •Preparing the report related to reservation and report to management. •Previewing and reconfirming the weekly forecast of groups arrival, meal request information and dispatch to required departments. •Monitors and coordinates group reservations activity with the Sales Department and Revenue Manager •Ensuring the rate, room availability and hotel information on hotel websites and online are correct. •Auditing and correcting the monthly invoice from an online agent; and submitting to ECOM and finance. •Sorting out any issues that may arise with bookings or reservations. •Performing any other duties as assigned by the immediate FOM or ECOM. REQUIREMENTS: •High School GED or above or an associate degree in hospitality. •Bachelor's degree in business administration or hospitality is advantageous for three years’ experience as a reservation supervisor or assistant to manager. •Excellent reading, writing and oral proficiency in English language. •Adept at controlling a busy switchboard with excellent telephone and keyboard manners. •Good computer skills, with knowledge of booking systems, both in-house and online. •Hands-on experience of taking credit/debit card payments over the phone and in-person. •Good communication and customer contact skills. •Ability to work effectively and contribute to a team
I. Duties and Responsibilities •Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service: Assigns KITCHEN HELPER and other noncooking employees to such activities as dishwashing and silver cleaning. •Inspects kitchens, workrooms, and equipment for cleanliness and order. •Hires and discharges employees, and posts time and production records 1. REQUIREMENTS: •Supervises kitchen employees not actively engaged in cooking to ensure clean, efficient, and economical food service: Assigns KITCHEN HELPER and other noncooking employees to such activities as dishwashing and silver cleaning.
I. Duties and Responsibilities •To ensure that all guests are served with the necessary drinks in a prompt and professional way. •To ensure that the bar area and all bar equipment is immaculately clean and conform to the hygiene and safety regulations and standards for serving customers. •To re-stock the bar daily according to the par stock indicated by the bar manager. •To ensure all the cocktail standard recipes are well controlled and follow the standard presentation. •To prepare at the end of each day the beverage requisition for the next day according to the sales report of POS •To adhere to and uphold Company standing orders, management standards and instructions and Company cash regulations at all times. •Attend the daily briefing •To have a complete knowledge of the wine & beverage list so as to properly inform the customer whenever required in Khmer and English language. •To execute all tasks within his bar in a prompt, courteous and professional way. •To have a perfect knowledge of all bar equipment and use it accordingly. •Execute all tasks of the service procedure performed by the waiter whenever required
RESPONSIBILITIES: •To ensure that all employees provide a prompt, courteous and professional service at all times. •To ensure that the bar and adjacent areas are immaculately clean and conform with the current health, hygiene and safety regulations and standards for serving customers. ADMINISTRATIVE RESPONSIBILITIES: •Requisition of necessary equipment and participation in the monthly inventory. •Attend the daily briefing given by the outlet manager or his assistant. •To adhere to and uphold Company standing orders, management standards and instructions and Company cash regulations at all times. TECHNICAL RESPONSIBILITIES: •To supervise the employees within the department, ensuring that the correct standards and methods of service are being used as stated in Departmental Operations manual under the guidance of the Restaurant Manager or his assistant. •To ensure and assist in the smooth running of all service procedures within the outlet. (welcoming guests, seating, order taking, serving, settling the bill, leaving) •To ensure that the outlet opens on time and all mise en place is done (laying tables, stocking service stations & pantry, replenishment of all condiments) •To ensure that all captains & waiters have a complete knowledge of the menu, wine & beverage list and able to explain each dish or drink in detail to the customer in Khmer, French and English. COMMERCIAL RESPONSIBILITIES: •He is constantly in contact with his customers, developing a high PR profile. HUMAN RESPONSIBILITIES: •To assist the manager with the smooth and efficient manning of the outlet and replace him/her in absence. •To maintain a perfect appearance at all time so as to set an example for his/ her fellow employee •To ensure employee report for duty punctuality wearing the name correct employee fashion and name badge at all times. •To assist in the building of an efficient team by taking an active interest in their welfare and safety at all times. •To assist in the training of the employees, ensuring that they have the necessary skills to perform their duties with the maximum efficiency. •To ensure that all employees have a complete understanding of and adhere to the hotel's policy relating to fire, hygiene and safety. •To plan and implement effective skills training programs in conjunction with the Beverage Manager and the training Manager. •To assist the Beverage Manager in selecting and recruiting employees for the bar.