HOTEL JOB OPENINGS


LOBBY AMBASSADOR
Qualifications:

College level education
Knowledge of Hotel facilities and services 
Customer-oriented; pleasing and charming
Good command of the English language; knowledge of another foreign language is an advantage 
21 to 25 years old
Female, at least 5’ 7” in height, 48 to 55 kilograms, excellent body proportion and good posture, no visible scar, tattoo or pigmentation.
Modelling / ushering experience is necessary.
At least 1 year of experience in a guest facing role within front office operations, VIP services, concierge, or equivalent.
Ability to multi-task and work efficiently in a fast paced environment.
Ability to work effectively independently with limited supervision.
Ability to stand/walk for several hours at a time.

FRONT OFFICE AGENT
Qualifications:

Certification holder in Hospitality Management or related disciplines.
Opera background is a must.
Knowledge of Hotel facilities and services.
Initiative, organized and detail-oriented;  excellent communication and interpersonal skills.
Good command of both written and spoken English;  knowledge of another foreign language is an advantage.
21 to 28 years old.
Male, at least 5’ 8” in height;  female, at least 5’ 4” in height.
Responsible for the operational efficiency of the Reception areas during shift and the service delivery of those areas.
Greets and ensures that all guests are assisted at all times in a friendly and helpful manner and attempts to learn and use guest’s name at every opportunity.
Performs check in, check out and room change procedures and ensures all data are entered completely into the Hotel system.

ASSISTANT RESTAURANT MANAGER (F&B)- Korean Speaking
Qualifications:
At least from a 3 - 4 star establishment and 5 star is preferable.
Knowledgeable using Micros system.
3 years’ experience being a supervisor or has a leadership experience (Assistant Manager experience not required) (3 years’ F&B experience being a supervisor or has a leadership experience in F&B (Assistant Manager experience is preferable but not required)
25 years old – 35 years old.
Assist in direct revenue generation by reinforcing the initiatives agreed upon during each and every shift by close monitoring of service and related activities.
Responsible for managing all aspects of the outlet including the selection, development and performance management of colleagues, optimizing profits and increasing sales.
Manages all operational issues ensuring SOP’s are adhered to and value is added to the F&B objectives as detailed in the F&B Department Performance Plan.
Monitor guest satisfaction and respond to its feedback and complaints ensuring standard for complaint handling are followed. 
Provide constant coaching, counselling, and discipline to colleagues to ensure their capability to meet the needs of the customer and the organization.
Ensure the manning and competence level of selected colleagues is sufficient for the department to meet the needs of the organization and customer.
Takes responsibility for the growth and development of the team through one on one coaching as well as engaging the team in relevant training programs.
Manages the recognition program in the outlet and ensures the on-going livelihood of the program on a monthly basis .

ELECTRONICS AND INSTRUMENTATION TECHNICIAN
Qualifications:
Under general supervision, performs testing, evaluation, modification, calibration and simulating analog and digital instruments.
Must have thorough understanding of the workings and tuning of control loops.
Have basic understanding of setting up and fault finding variable frequency drives, analyses and interpret.
Have knowledge and skill in:
 - Instrument fault finding and calibration
 - PID control loop tuning
 - Programmable Logic Control design
 - Variable speed drive setting

BUTLER- Chinese Speaking
Qualifications:
College Graduate.
Preferably with previous Food and Beverage experienced in a five star hotel.
Willing to work any day and any shift.
Excellent professional presentation and grooming.
Meet the attendance guidelines of the job and adhere to the departmental and company policies.
Good in English and Chinese language proficiency is a must.
Actively participate in the preparation of VIP guest arrivals and service in F & B areas.
Actively collect all guest comments and reports them to Head Butler for further actions to be taken.
Follow up and handle guest complaints in an efficient and professional manner, report them to Head Butler for further advice to resolve.
Follow the compliance of health and safety, first aid, fire and emergency procedures according to company’s rules and regulations.

COCKTAIL SERVER/BEVERAGE SERVER
Qualifications:
Good command of both written and spoken English; knowledge of another foreign language is an advantage.
At least 5”2 to 5”4 in height.
At least 21 to 26 years old.
Excellent communication skills and highly engaging, accommodating & friendly.
No Tattoos and other markings.
Good posture and well-proportioned body.
Basic understanding of guest service and hospitality.
Extensive knowledge in beverages particularly in cocktail drinks.
Experienced preferred in operating Micros POS; handle cash and credit cards.
Willing to work on shifting schedule.
Responsible for meeting and exceeding the expectations of the guests.
Requires extensive knowledge in cocktails, food and beverage preparation, service standards, guest relations and etiquette.
Reporting missing Belongings from  guest to supervisor, Manager.
Perform other duties assigned by Supervisor, Assistant Manager and Outlet Manager Liase and coordinates with other Hotel sub departments.

GUEST ROOM ATTENDANT
Qualifications:
At least College level.
Must be able to work with all chemicals.
Must be able to push and pull a 200 pound cart.
Must be able to obtain/maintain any necessary certifications and/or licenses as required by local gaming regulations.
The position is responsible for the daily cleaning of the guest rooms, hallways, staircases, and pantries. Replenishes the mini-bars in assigned floor if need be.
Places that cart hallway in front of the entry door of the room being serviced, at least five inches away from the wall.
Replenishes the mini-bar as per procdures.
At the end of the shift, cleans the vacuum cleaner, the Room Attendant’s cart, spoiled linen, and trash bags-ready for use the next day.
Keeps immediate superior promptly and fully informed of all problems or unsual matters of significance.