ST REGIS LANGKAWI Jobs Vacancies 2020.
Candidates who search for new hotel / resort job in Malaysia 2020 are welcome to apply below vacant positions.

Jawatan kosong ST REGIS LANGKAWI 2020.
Sesiapa yang sedang mencari pekerjaan, minat dan passion terhadap industri hotel, dipersilakan untuk memohon kekosongan jawatan ST REGIS LANGKAWI terkini.

Greetings from ST REGIS LANGKAWI

The St. Regis Langkawi is an elegant resort located on the mystical island of Langkawi, one of the 99 islands in the archipelago. Situated in a tranquil and idyllic cove, it is the pinnacle of elegance on the Andaman Sea. This intimate place offers experiential and bespoke services, amidst stylish and privileged settings. Settle into the sophisticated comforts and flawless services afforded to each of our 85 suites and three over-water villas. This epitome of luxury featuring two restaurants, an all-day dining restaurant “L’Orangerie” and a specialty fine dining restaurant “KayuPuti” build over water overseeing the sunset of the Andaman Sea. The St. Regis Bar with his Decanter invites wine lovers to enjoy wine and cocktails in a contemporary ambience. Guests can experience extraordinary service and spacious treatment suites in the Iridium Spa to relax and rejuvenate.

ST REGIS LANGKAWI Vacancies 2020

Below are the list of vacancies available from ST REGIS LANGKAWI this month 2020.

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ST REGIS LANGKAWI is currently looking to recruit the following positions:

Executive Butler – St. Regis
As the original house of luxury, St. Regis continues to redefine modern luxury through service. At the core is the Butler program, an icon to our heritage and the heart and soul of new luxury. It is high-touch, personalized, creative and original. It is brought to life by all talent but serving as the primary face to the program is our Butler team, who are the ultimate luxury ambassadors.

The Executive Butler is a department head with responsibility for the successful functioning and delivery of our critical and differentiating butler services to guests. You set the tone for and are primarily accountable to providing a seamless face to the guest pre-arrival, during the guest stay and at departure. Butler services are accomplished by directly managing the Butler team – comprised of Butlers and Butler Valets – and strong coordination with other departments. The Executive Butler leads by working to continually improve guest and associate satisfaction, and maximize the financial performance of the department.

While the St. Regis brand is steeped in history with roots that can be traced back to the early 1900s, every team member is part of a trailblazing future to redefine modern luxury through service. The Executive Butler’s success is rooted in a deep passion for service, uncompromising standards, leadership excellence, the ability to anticipate needs, impeccable interpersonal skills and technology skills to successfully lead the Butler program.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 2 years of experience in butler services, guest relations, or related professional area; completion of a formal butler training program.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; completion of a formal butler training program; no work experience required.
At least 2 Year(s) of working experience in the related field is required for this position.

CORE WORK ACTIVITIES

Managing Butler Services

Manages day-to-day butler services operations verifying that quality and standards exceed the expectations of guests on a daily basis. This includes all pre-arrival activities, Butler Service Desk operations, and Butler staff in order to provide a seamless butler program for guests.
Manages VIP guests. Recognizes repeat and important guests and builds rapport in order to develop personal guest contact, obtains preferences and proactively anticipates guest needs and requirement.
Manages VIP guests’ schedules as appropriate to support potential needs.
Manages the guest experience so that a high level of privacy is afforded and confidentiality is kept on behalf of VIP guests when possible.
Supervises Butler Service Desk and verifies resources provide seamless services during the on-site guest journey.
Conducts daily stand-ups and communicates clear and consistent messages through stand-ups regarding the Butler team updates and goals to produce desired results.
Obtains list of check-ins and VIP guests both to prepare work assignments for the Butler team.
Keeps the Butler team focused on the critical components of operations to drive guest satisfaction and the desired financial results.
Encourages and builds mutual trust, respect, and cooperation among departments such as Front Office and Housekeeping whose touch points intersect with butler services and Butler team members.
Serves as a role model to demonstrate appropriate behaviors and sets the bar for execution of butler services through training and mentorship.
Continuously strives with the team to provide the bespoke and uncompromising services.
Supports and trains other departments who deliver on signature services (e.g., housekeeping, room inspections, delivery).

Supporting Management of Front Desk Team

Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Encourages and building mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees’ absence.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
Supervises all areas of the Front Office in the absence of the Front Office or Assistant Front Office Manager.

Guest Relations

Sets the standard and tone for how Butler team members drive guest relations.
Coaches team members to recognize and build rapport with guests.
Establishes processes to obtain guest preferences and proactively anticipate guest needs and requirements.
Verifies Butler teams manage guests’ schedules to anticipate potential needs.
Verifies Butler teams maintain a high level of privacy, discretion and confidentiality on behalf of guests when possible.
Verifies Butler teams address guests’ service needs in a professional, positive, and timely manner, consistent with company policy.
Fosters positive guest relations by coaching team members to actively listen and respond positively to guest questions, concerns, and requests using brand or property specific process (e.g., LEARN, PLEASED, Guest Response, LEAP) to resolve issues, delight, and build trust.
Assists other employees to verify proper coverage and prompt guest service.

Managing Departmental Costs

Manages areas of operation to budget by reviewing operating statements, budget worksheets and payroll progress reports.
Manages department controllable expenses and cost per occupied room to achieve or exceed budgeted goals.
Supervises and approves the budgeting and ordering of product and supplies in support of butler services.
Manages departmental budget in such a way that the overall property financial goals are met, and supporting staff are educated on relevant details as appropriate.

Conducting Human Resources Activities

Interviews, hires and develops Butler team members with the appropriate skills to meet the business needs of the operation.
Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
Reviews staffing levels and modifies as appropriate so that butler services are delivered at the expected level, balanced with meeting financial and operational objectives. In reviewing staffing levels, creates monthly/weekly schedules, meeting departmental and individuals’ needs. Includes control of attendance by using software used by Human Resources Department.
Establishes and maintains open, collaborative relationships with employees and verifies employees do the same within the team.
Verifies recognition of employees is taking place across areas of responsibility.

MANAGEMENT COMPETENCIES

Leadership

Adaptability – Maintains performance level under pressure or when experiencing changes or challenges in the workplace.
Communication – Conveys information and ideas to others in a convincing and engaging manner through a variety of methods.
Problem Solving and Decision Making – Identifies and understands issues, problems, and opportunities; obtains and compares information from different sources to draw conclusions, develop and evaluate alternatives and solutions, solve problems, and choose a course of action.
Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.
Managing Execution

Building and Contributing to Teams – Actively participates as a member of a team to move the team toward the completion of goals.
Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements to accomplish goals and ensure work is completed.
Building Relationships

Coworker Relationships – Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
Global Mindset – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Organizational Capability – Evaluates and adapts the structure of own assignments and suggests improvements to work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management – Provides support and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen – Understands and utilizes business information to manage everyday operations.
Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct.
Guest Services – Knowledge of procedures for wake-up services, safe deposit boxes, room and property amenities, property-specific programs (e.g., kids’ programs), guest rewards programs, and local attractions.
​Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing – Communicates effectively in writing as appropriate for the needs of the audience.

Chef de Cuisine

Accountable for the quality, consistency and production of the restaurant kitchen. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Coordinates menus, purchasing, staffing and food preparation for the property’s restaurant. Works with team to improve guest and employee satisfaction while maintaining the operating budget. Must ensure sanitation and food standards are achieved. Develops and trains team to improve results.

CANDIDATE PROFILE

Education and Experience

High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.
Preferably Junior Executive specialized in Food/Beverage/Restaurant Service or equivalent.

CORE WORK ACTIVITIES

Ensuring Culinary Standards and Responsibilities are Met for Restaurant

Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions for restaurant.
Supervises restaurant kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
Maintains food preparation handling and correct storage standards.
Recognizes superior quality products, presentations and flavor.
Plans and manages food quantities and plating requirements for the restaurant.
Communications production needs to key personnel.
Assists in developing daily and seasonal menu items for the restaurant.
Ensures compliance with all applicable laws and regulations regulations.
Follows proper handling and right temperature of all food products.
Estimates daily restaurant production needs.
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
Checks the quality of raw and cooked food products to ensure that standards are met.
Determines how food should be presented and creates decorative food displays.

Leading Kitchen Team

Supervises and coordinates activities of cooks and workers engaged in food preparation.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
Leads shift teams while personally preparing food items and executing requests based on required specifications.
Supervises and manages restaurant kitchen employees. Managing all day-to-day operations. Understanding employee positions well enough to perform duties in employees’ absence.
Encourages and builds mutual trust, respect, and cooperation among team members.
Serving as a role model to demonstrate appropriate behaviors.
Ensuring and maintaining the productivity level of employees.
Ensures employees are cross-trained to support successful daily operations.
Ensures employees understand expectations and parameters.
Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.

Establishing and Maintaining Restaurant Kitchen Goals

Sets and supports achievement of kitchen goals including performance goals, budget goals, team goals, etc.
Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations work.
Understands the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
Effectively investigates, reports and follows-up on employee accidents.
Knows and implements company safety standards.

Ensuring Exceptional Customer Service

Provides services that are above and beyond for customer satisfaction and retention.
Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Sets a positive example for guest relations.
Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.
Empowers employees to provide excellent customer service.
Handles guest problems and complaints.
Interacts with guests to obtain feedback on product quality and service levels.

Managing and Conducting Human Resource Activities

Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
Participates in training restaurant staff on menu items including ingredients, preparation methods and unique tastes.
Manages employee progressive discipline procedures.
Participates in the employee performance appraisal process, providing feedback as needed.
Uses all available on the job training tools for employees.
Assists as needed in the interviewing and hiring of employee team members with appropriate skills.

Additional Responsibilities

Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Analyzes information and evaluating results to choose the best solution and solve problems.
Attends and participates in all pertinent meetings.

MANAGEMENT COMPETENCIES

Leadership

Adaptability – Determines how change impacts self and others; displays flexibility in adjusting priorities; and communicates both the reasons for change and how it impacts the workplace.
Communication – Customizes approach to conveying complex information and ideas to others in a convincing and engaging manner; appropriately interprets verbal and non-verbal behavior; and models active listening to ensure understanding..
Problem Solving and Decision Making – Models and coaches others on breaking complex issues into manageable parts, identifying and evaluating alternatives and their implications before making decisions, and involving and gaining agreement from others when making key decisions.
Professional Demeanor – Exhibits behavioral styles that convey confidence and command respect from others; makes a good first impression and represents the company in alignment with its values.

Managing Execution

Building and Contributing to Teams – Leads and participates as a member of a team to move the team toward the completion of common goals while fostering cohesion and collaboration among team members.
Driving for Results – Sets high standards of performance for self and/or others; assumes responsibility for work objectives; initiates, focuses, and monitors the efforts of self and/or others toward the accomplishment goals; proactively takes action and goes beyond what is required.
Planning and Organizing – Gathers information and resources required to set a plan of action for self and/or others; prioritizes and arranges work requirements for self and/or others to accomplish goals and ensure work is completed.

Building Relationships

Coworker Relationships – Interacts with others in a way that builds openness, trust, and confidence in the pursuit of organizational goals and lasting relationships.
Customer Relationships – Develops and sustains relationships based on an understanding of customer needs and actions consistent with the company’s service standards.
Global Mindset – Supports employees and business partners with diverse styles, abilities, motivations, and/or cultural perspectives; utilizes differences to drive innovation, engagement and enhance business results; and ensures employees are given the opportunity to contribute to their full potential.

Generating Talent and Organizational Capability

Organizational Capability – Evaluates and adapts the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
Talent Management – Provides guidance and feedback to help individuals develop and strengthen skills and abilities needed to accomplish work objectives.

Learning and Applying Professional Expertise

Applied Learning – Seeks and makes the most of learning opportunities to improve performance of self and/or others.
Business Acumen – Understands and utilizes business information to manage everyday operations and generate innovative solutions to approach team, business, and administrative challenges.
Technical Acumen – Understands and utilizes professional skills and knowledge in a specific functional area to conduct and manage everyday business operations and generate innovative solutions to approach function-specific work challenge
Basic Cookery – Knowledge of procedures and techniques for mixing, thawing, baking, and cooking, measurement tools, recipe execution (expanding and condensing as necessary), and methods for innovative preparation and presentation.
Food Production and Presentation – Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
Cooking – Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes).
Food Storage and Rotation – Knowledge of procedures and temperatures for storing and rotating food stock in coolers, refrigerators, freezers, dry storage, etc. to maintain freshness (“First In, First Out”). This includes preparing, labeling, dating, rotating, and pulling perishable foods and drinks in accordance with storage guidelines; identifying food products that do not meet company or compliance standards; and knowledge of policies and procedures for discarding food items or products
Food and Beverage Sanitation – Knowledge of procedures and techniques for kitchen maintenance, cleaning, and use of sanitation systems; use of grease trap; trash (compactor(s), Baler operation, dish machines, and other equipment. Knowledge of techniques for care and cleaning of silver, stainless steel, and dish machines.
Food Handling – Knowledge of basic food handling policies and procedures, as well as the procedures for assisting cooks in serving or preparing food.
Kitchen Maintenance – Knowledge of general maintenance procedures and standards of cleanliness for the food storage and preparation areas.
Kitchen Tools and Equipment – The ability to use and store kitchen tools (e.g., cutting tools, knives, tongs, slicers, spatulas) and ability to use kitchen equipment (e.g., grills, ovens, steam tables, deep fryers, kettles) properly and safely.
Cleaning the Kitchen – The ability to properly and safely clean and maintain kitchen floors, walls, and ceilings, including meal wall guards, overhead fans and hoods, and floor drains. This includes correctly choosing and applying appropriate chemicals and/or products. This includes knowing the right equipment to use for each job.
Purchasing and Materials Management – Knowledge of practices and procedures needed to maintain material, equipment and supplies; including vendor identification and contract negotiation, supply requisition and purchasing, and inventory control.
Basic Competencies – Fundamental competencies required for accomplishing basic work activities.
Basic Computer Skills – Uses basic computer hardware and software (e.g., personal computers, word processing software, Internet browsers, etc.).
Mathematical Reasoning – Demonstrates ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
Oral Comprehension – Demonstrates ability to listen to and understand information and ideas presented through spoken words and sentences.
Reading Comprehension – Demonstrates understanding of written sentences and paragraphs in work-related documents.
Writing – Communicates effectively in writing as appropriate for the needs of the audience.

How To Apply ST REGIS LANGKAWI Jobs ?

All qualified candidates who interest on above jobs, are welcome to apply. Please forward your latest resume using below procedures.

ST REGIS LANGKAWI
Address: Jalan Pantai Beringin, 07000 Langkawi, Kedah, Malaysia
Phone: +60 4-960 6666

Note: Only suitable candidates will be contacted for next interview and hiring process.

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