The Haven Resort Hotel Ipoh Jobs Vacancies 2019.
Candidates who search for new hotel / resort job in Malaysia 2019 are welcome to apply below vacant positions.

Jawatan kosong The Haven Resort Hotel Ipoh 2019.
Sesiapa yang sedang mencari pekerjaan, minat dan passion terhadap industri hotel, dipersilakan untuk memohon kekosongan jawatan The Haven Resort Hotel Ipoh terkini.

Greetings from The Haven Resort Hotel Ipoh

We are a resort hospitality and property development company in South East Asia. We value professional management highly and provide meaningful rewards and positive working environment to our staff. We are looking for honest and dedicated candidates who are selfless and motivated by challenges to join our expanding business.

What The Haven needs from you:
Absolute Honesty.
Full Dedication.
Willingness to take the absolute challenge in their career.
Willingness to serve others and to place others before self.

The Haven Resort Hotel Ipoh Vacancies 2019

Below are the list of vacancies available from The Haven Resort Hotel Ipoh this month 2019.

• We believe in promoting and maintaining a happy and motivated workforce which is evidenced by our low employee attrition rate.
• We encourage adaptability to our company’s learning culture to improve and enhance our employees in work & personal life.

The Haven Resort Hotel Ipoh is currently looking to recruit the following positions:

Job Functions:
Directly responsible to the General Manager for the overall supervision and function of all food and beverage employees, operation, facilities, sales and costs and department profit.

Key Roles & Responsibilities:
Analyze food and beverage operation from the stand point of operating costs, increasing sales, efficiency, sanitation and merchandising principles.
Making specific correction and recommendation necessary for optimum performance.
Reports directly to the General Manager for assignment and instruction, coordinating his function and activities with other Department Heads.
Meets periodically with sub-department heads to review operation and discussed methods of improving procedures and ways to meet unusual business demands.
May meet customers of special function and its arrangement. Furnish guidance to sub-department heads on employees training, public relation and sales promotion.
Keeps aware of trends practice and equipment in food and beverage preparation and service in the hotel and restaurant fields through actual visits.
Provide functional assistance and direction to F&B sub-department Head in all matters pertaining to Food and Beverage operation and issue instruction as the needs arises.
Supervise and coordinates all menu making, pricing, food presentation, sanitation, Food and Beverage promotion, ensure qualities of food and service at all times.
Direct weekly food and beverage department meeting covering all necessary subjects pertaining to the proper function of the respective department, including future banquet events and operating problem.
Engaged and release F&B staff through proper coordination with the Human Resources Manager, Sub Department Heads and the General Manager.
Make daily inspection of all F&B outlets including restaurants, kitchen, store rooms, staff cafeteria and other areas under his control.
To submit monthly F&B reports to the General Manager, which show the difference in Sales and cost figures. The report must also include the profit and loss statement as well as describe what is been done to increase sales.

Skills & Experiences:
Candidate must possess at least Bachelor’s Degree/Post Graduate Diploma/Professional Degree in Hospitality/Tourism/Hotel Management or equivalent.
Required language(s): English
At least 5 Year(s) of working experience in managing food and beverage or similar role in hospitality industry.
Customer oriented approach.
Excellent communication, interpersonal and leadership skills.
Critical thinker and problem-solving skills.
Good organizational and time-management skills.
Preferably Senior Manager specialized in Food/Beverage/Restaurant Service or equivalent.

Job Function:
Ensuring that quality culinary dishes are being served in efficient schedule to boost the restaurant’s overall profitability. While maintaining a level head with strong strategic leadership skills, executive chefs are responsible for maximizing the productivity of kitchen staff, including chefs, cooks, culinary assistants, apprentices, sous chefs, and even dishwashers.

Key Roles & Responsibilities:
Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
Should be able to provide direction for all day-to-day operations in the kitchen.
Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
He should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
Determines how food should be presented, and create decorative food displays.
Recognizes superior quality products, presentations and flavor.
Ensures compliance with food handling and sanitation standards.
Follows proper handling and right temperature of all food products.
Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
Coordinates with the purchase department for acquisition of needed goods and services.
Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
Ensure proper grooming and hygiene standards for all kitchen staffs.
Ensures all kitchen employees maintain required food handling and sanitation certifications.
Ensure proper purchasing, receiving and food storage standards in the kitchen.
Interacts with guests to obtain feedback on food quality, presentation and service levels.
Actively responds to and handles guest problems and complaints.
Maintain Quality levels of receiving, storage, production and presentation of food.
Ensure sufficient staffing levels are scheduled to accommodate business demands.
Follows and enforces all applicable safety procedures specified for kitchen and food servers.
Discuss daily food cost reports with key kitchen and F&B team members.
Review weekly and monthly schedules to meet forecast and budget.
Attend the daily morning meetings and other administrative sessions.
Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
Frequently review finished products for quality and presentation before the orders are send to guest.
Able to perform additional duties as requested by the hotel management as and when required.
Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.

Skills & Experiences:
Candidate must possess at least Bachelor’s Degree/Post Graduate Diploma/Professional Degree in Food & Beverage Services Management, Hospitality/Tourism/Hotel Management or equivalent.
Required language(s): English
At least 8 Year(s) of working experience in 8 years in food service.
Ability to spot and resolve problems efficiently.
Customer oriented approach.
Excellent communication, interpersonal and leadership skills.
Critical thinker and problem-solving skills.
Good organizational and time-management skills.
Preferably Senior Manager specialized in Food/Beverage/Restaurant Service or equivalent.

How To Apply The Haven Resort Hotel Ipoh Jobs ?

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

The Haven Resort Hotel Ipoh
Address: Jalan Haven, Persiaran Lembah Perpaduan, 31150 Ipoh, Negeri Perak, Malaysia
Phone: +60 5-540 0000

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


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