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7 Job in Aung Myay Thar Zan

by Hotel by the Red Canal, Mandalay on 22 June, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

Job Description

• Hygiene, Costing ပိုင္းမ်ားကိုကၽြမ္းက်င္ပိုင္နိုင္ရမည္ ။
• ရိုးသားႀကိဳးစားသူျဖစ္ရမည္။
• က်န္းမာေရးေကာင္းမြန္သူ ျဖစ္ရမည္။
• ကၽြမ္းက်င္မႈေပၚမူတည္ၿပီး လစာင္င္စားခြင့္ရွိသည္။


Desired Skills and Expertise

• မိမိလုပ္ေဆာင္ရမည့္လုပ္ငန္းပိုင္းအား တာဝန္ယူနိုင္ရမည္။
• Team ကို ဦးေဆာင္နိုင္ရမည္။
• ေခါင္းေဆာင္မႈအရည္အေသြးရွိရမည္။
• စားဖိုမႈးလုပ္သက္ အနည္းဆုံး (2) ႏွစ္ရွိရမည္။
• အသက္ (50) ႏွစ္ေအာက္ျဖစ္ရမည္။
• ဥေရာပအစားအစာမ်ားခ်က္ျပဳတ္နိုင္ရမည္။


We offer

• Male/Female.
• Salary is negotiable.
• Service Bonus + Hostel Allowance + Meal arrangement + Competitive salary depending on
experience


Work location

No(417) Corner of 63 & 22 streets,Aung Myae Thar Zan Township.,Mandalay.

by Hotel By The Red Canal on 20 March, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

GUEST SERVICE ASSOCIATE DUTIES AND RESPONSIBILITIES:

 

  • Register guests and assigns rooms. Accommodates special requests whenever possible.
  • Assists in preregistration and blocking of rooms for reservations.
  • Thoroughly understand and adheres to proper credit, check- cashing, and cash handling policies and procedures.
  • Understands room status and room status tracking.
  • Knows room locations, types of rooms available, and room rates.
  • Must be sales-minded. Presents options and alternatives to guests and offers assistance in making choices.
  • Uses suggestive selling techniques to sell rooms and to promote other services of the hotel.
  • Knows the location and types of available rooms as well as the activities and services of the property.
  • Coordinates room status updates with the housekeeping department by notification housekeeping of all check outs, late checkouts, early check-ins, special requests, and day use rooms.
  • Possesses a working knowledge of the reservations department. Takes same day reservations and future reservations when necessary. Knows cancellation procedures.
  • Maintains guest room key storage, and maintains and supervises access to safe deposit boxes.
  • File room keys
  • Knows how to use front office equipment.
  • Process guest check-outs.
  • Performing cashier related functions like posting charges to guest accounts, raising paid out's, currency exchange,
  • Follows procedures for issuing and closing safe deposit boxes used by guests.
  • Works closely with the housekeeping department in the keeping room status reports up to date and coordinates requests for maintenance and repair work.
  • Uses proper telephone etiquette.
  • Performs cashiering tasks like bill / invoice settlement, posting charges to the guest, paid out's , Foreign currency exchange etc.
  • Uses proper mail, package, and message handling procedures.
  • Reads and initials the pass-on log and bulletin board daily. Is aware of daily activities.
  • Attends department meetings.
  • Reports any unusual occurrences or requests to the manager or assistant manager.
  • Knows all safety and emergency procedures, Is aware of accident prevention policies.
  • Maintains the cleanliness and neatness of the front desk area.
  • Understand that business demands sometimes make it necessary to move employees from their accustomed shift to other shifts.

 

PREREQUISITES:

Education: High school graduate or equivalent. Must speak, read. Write, and understand the primary language used in the workplace. Must be able to speak and understand the English language used by the guests who visits the hotel.

Experience: Previous hotel-related experience desired.

Physical: Requires fingering, grasping, writing, standing, sitting, walking, repetitive motions, hearing, visual acuity.

 

by Hotel By The Red Canal on 03 February, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

POSITION SUMMARY:

  • Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. 
  • Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

DUTIES AND RESPONSIBILITIES:

 

  • Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
  • Creates a positive team atmosphere among Team Members.
  • Maintains records of staff periodic manner and operating costs.
  • Provides feedback and coaching to the Team regularly.
  • Understands building capability through Cross training
  • Treats all Team Members fairly, with respect.
  • Sets high standards for appropriate team behaviour on shift.
  • Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
  • Handle guest complaints in restaurants.
  • Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  • Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
  • Check the quality of deliveries of fresh food and baked goods.
  • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
  • Arrange for maintenance and repair of equipment and other services.
  • Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
  • Ensures new products are executed properly the following roll-out.
  • Is capable of handling irate customers with a friendly/calm attitude.
  • Ensures product quality and great service.
  • Shows enthusiasm about guest within the restaurant.
  • Is flexible in dealing with changes/problems (e.g., being short staffed).
  • Has effectively forecasted restaurant needs.
  • Shifts priorities and goals as work demands change.
  • Priorities tasks effectively to ensure most important tasks are completed on time.
  • Delegates and follow-up effectively.
  • Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
  • Seeks, listens and responds to Guest feedback.
  • Coaches team on how to exceed Guest expectations.
  • Does not blame others; takes accountability for problems.
  • Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
  • Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
  • Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
  • Assist in planning regular and special event Menu.

 

PREREQUISITES:

Education:

  • Degree, High schooling or one year's Diploma in Hotel Management or equivalent.

Experience: 

  • Has effectively managed Team Members for 12+ months.
  • Previous experience in similar Job role.
  • Coached and improved performance of at least one poorly performing Team member/Manager
by Red Canal on 17 March, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

POSITION SUMMARY:

  • Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. 
  • Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

DUTIES AND RESPONSIBILITIES:

 

  • Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
  • Creates a positive team atmosphere among Team Members.
  • Maintains records of staff periodic manner and operating costs.
  • Provides feedback and coaching to the Team regularly.
  • Understands building capability through Cross training
  • Treats all Team Members fairly, with respect.
  • Sets high standards for appropriate team behaviour on shift.
  • Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
  • Handle guest complaints in restaurants.
  • Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  • Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
  • Check the quality of deliveries of fresh food and baked goods.
  • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
  • Arrange for maintenance and repair of equipment and other services.
  • Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
  • Ensures new products are executed properly the following roll-out.
  • Is capable of handling irate customers with a friendly/calm attitude.
  • Ensures product quality and great service.
  • Shows enthusiasm about guest within the restaurant.
  • Is flexible in dealing with changes/problems (e.g., being short staffed).
  • Has effectively forecasted restaurant needs.
  • Shifts priorities and goals as work demands change.
  • Priorities tasks effectively to ensure most important tasks are completed on time.
  • Delegates and follow-up effectively.
  • Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
  • Seeks, listens and responds to Guest feedback.
  • Coaches team on how to exceed Guest expectations.
  • Does not blame others; takes accountability for problems.
  • Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
  • Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
  • Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
  • Assist in planning regular and special event Menu.

 

PREREQUISITES:

Education:

  • Degree, High schooling or one year's Diploma in Hotel Management or equivalent.

Experience: 

  • Has effectively managed Team Members for 12+ months.
  • Previous experience in similar Job role.
  • Coached and improved performance of at least one poorly performing Team member/Manager
by Hotel By The Red Canal on 04 February, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

Skills

  • Able to prepare and handle all aspects of food,
    especially North and South Indian, and Tandoori Dishes.
  • Able to create new dishes and promote menus for
    people of multiple cultures.
  • Able to maintain food safety and hygiene
    standards according to HACCP.
  • Able to make breakfast, lunch and dinner for 100
    people daily.

Qualifications

  • At least 3 to 5 years of experience working at
    an Indian cuisine restaurant.
  • Speaks Hindi and/or English.
  • Must be between ages of 27 to 40.
  • Must be passionate about food, compliant with
    hygiene standards, and must be able to work in high pressure environment.
  • A positive attitude with enthusiasm for customer
    satisfaction.
by Hotel By The Red Canal on 30 March, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

Skills

  • Able to prepare and handle all aspects of food,
    especially North and South Indian, and Tandoori Dishes.
  • Able to create new dishes and promote menus for
    people of multiple cultures.
  • Able to maintain food safety and hygiene
    standards according to HACCP.
  • Able to make breakfast, lunch and dinner for 100
    people daily.

Qualifications

  • At least 3 to 5 years of experience working at
    an Indian cuisine restaurant.
  • Speaks Hindi and/or English.
  • Must be between ages of 27 to 40.
  • Must be passionate about food, compliant with
    hygiene standards, and must be able to work in high pressure environment.
  • A positive attitude with enthusiasm for customer
    satisfaction.
by Hotel By The Red Canal on 30 March, 2020

Aung Myay Thar Zan, Mandalay , Myanmar

POSITION SUMMARY:

  • Manages daily restaurant operations and assists with menu planning maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. 
  • Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.

DUTIES AND RESPONSIBILITIES:

 

  • Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
  • Creates a positive team atmosphere among Team Members.
  • Maintains records of staff periodic manner and operating costs.
  • Provides feedback and coaching to the Team regularly.
  • Understands building capability through Cross training
  • Treats all Team Members fairly, with respect.
  • Sets high standards for appropriate team behaviour on shift.
  • Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
  • Handle guest complaints in restaurants.
  • Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
  • Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
  • Check the quality of deliveries of fresh food and baked goods.
  • Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
  • Arrange for maintenance and repair of equipment and other services.
  • Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
  • Ensures new products are executed properly the following roll-out.
  • Is capable of handling irate customers with a friendly/calm attitude.
  • Ensures product quality and great service.
  • Shows enthusiasm about guest within the restaurant.
  • Is flexible in dealing with changes/problems (e.g., being short staffed).
  • Has effectively forecasted restaurant needs.
  • Shifts priorities and goals as work demands change.
  • Priorities tasks effectively to ensure most important tasks are completed on time.
  • Delegates and follow-up effectively.
  • Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
  • Seeks, listens and responds to Guest feedback.
  • Coaches team on how to exceed Guest expectations.
  • Does not blame others; takes accountability for problems.
  • Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same.
  • Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
  • Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
  • Assist in planning regular and special event Menu.

 

PREREQUISITES:

Education:

  • Degree, High schooling or one year's Diploma in Hotel Management or equivalent.

Experience: 

  • Has effectively managed Team Members for 12+ months.
  • Previous experience in similar Job role.
  • Coached and improved performance of at least one poorly performing Team member/Manager
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