Total 2 account manager job vacancies in Malaysia

Purpose of position

Manage catering services and responsible for the supervision of the catering staff and coordinates all food and beverage services within the catering department.

Scope

Camp Boss responsible for running the catering and hospitality department and managing all patrons request, complaints and queries and ensure that all aspects are communicated to the respective departments (Sales, kitchen, Housekeeping etc.). Also maintain and develop the highest level of guest relations.

Responsibilities

Leadership Duties

• Delegate tasks to the catering staff accordingly.
• Maximize the productivity of the staff.
• Supervise catering personnel and their performance.
• Ensure efficiency of the staff.
• Discuss any last minute changes with catering team.
• Coordinates functions details with catering, kitchen and hospitality staff.
• Resourcefully solve any issues that arise and seize control of any problematic situation.

Technical Duties

• Plan and coordinates all aspects of catering, including meeting with clients, service activities, sanitation, and fiscal responsibilities.
• Performs planning and organization functions for the catering department.
• Review all orders by the client.
• Oversee all aspects of assigned catering function activities, ensuring that food counters are properly set and ready for execution at the appointed time.
• Ability to observe guests to fulfill any additional request, respond quickly and accurately to guest request.
• Display good customer relation skills and take initiative to greet guests in a friendly manner.
• Communicates frequently with hosts in order to ensure that their needs are being met.
• Performs other duties as assigned.

Quality Responsibilities

• Adhering to all company policies and procedures.
• Ensure the cooking process is optimized with attention to speed and quality.
• Ensure that all preset standards for food production, food service and presentation are to be strictly followed at all times in order to maintain consistency.
• Ensure that all food products are handled, stored, prepared and served safely in accordance with company food safety guidelines.
• Maintain high standards of quality control, hygiene, and health and safety.

Administrative Tasks

• Conduct orientation and induction of new hired employees onshore / offshore.
• Work scheduling and staffing of employees.
• Handling guests complains and obtain solutions.
• Conduct employee training and prepares module as part of training tool.
• Submit reports to his/her superior such as employee performance evaluation report or progress report.
• Maintains the highest quality performance standard of customer service.
• Performs initiative corrective measures to any violation made by the employees.
• Reinforce company policies, rules and regulations published by the management.
• Participate in service when necessary such as in the preparation of specialty dishes and in serving VIP’s plus outside caterings.
• Keep records of all employees medical cases and ensure that all of them are medically fit for job at all times.
• Promote and maintain good relations with employees and guests.

Operational Tasks

• Coordinating with Chief Cook / Cook on a Daily basis
• Daily reporting to Senior Admin / CSR for issues or matters that may arise
• Monitor standard of food & beverage service. Check efficient, courteous and hospitable service amongst staffs
• Handle customers complains with tact and diplomacy
• Record any serious complains and refer it to the management
• Preparing for functions and to maintain a good standard of setting
• Attending HSE monthly meeting, Pakat visits, catering meeting, morning meeting

Perks & Benefits

• Regular team activities
• Medical insurance
• Personal leave

職位目的

管理餐飲服務並負責監督餐飲人員並協調餐飲部門內的所有餐飲服務。

範圍

營地老闆負責營運餐飲和接待部門，管理所有顧客的請求、投訴和查詢，並確保所有方面都傳達給各個部門（銷售、廚房、客房部等）。也維持和發展最高水準的賓客關係。

職責

領導職責

• 相應地向餐飲人員委派任務。
• 最大限度地提高員工的生產力。
• 監督餐飲人員及其表現。
• 確保員工工作效率。
• 與餐飲團隊討論最後一刻的任何變化。
• 與餐飲、廚房和接待人員協調職能細節。
• 妥善解決出現的問題，抓住問題局面的控制權。

技術職責

• 規劃和協調餐飲的各個方面，包括與客戶會面、服務活動、衛生和財務責任。
• 履行餐飲部門的計劃和組織職能。
• 審核客戶的所有訂單。
• 監督分配的餐飲功能活動的各個方面，確保食品櫃檯正確設定並準備好在指定時間執行。
• 能夠觀察客人是否滿足任何其他要求，快速且準確地回應客人的要求。
• 表現出良好的客戶關係技巧並主動以友好的方式迎接客人。
• 經常與房東溝通，以確保滿足他們的需求。
• 履行指定的其他職責。

品質責任

• 遵守所有公司政策和程序。
• 確保烹飪過程得到最佳化，並注重速度和品質。
• 確保始終嚴格遵守食品生產、食品服務和展示的所有預設標準，以保持一致性。
• 確保所有食品均按照公司食品安全準則安全地處理、儲存、準備和供應。
• 維持高標準的品質控制、衛生、健康和安全。

行政任務

• 對境內/境外新聘員工進行入職訓練及入職訓練。
• 員工的工作安排和人員配置。
• 處理客人的投訴並尋求解決方案。
• 進行員工培訓並準備模組作為培訓工具的一部分。
• 向上級提交報告，例如員工績效評估報告或進度報告。
• 維持客戶服務的最高品質績效標準。
• 對員工的任何違規行為採取主動糾正措施。
• 強化管理階層發布的公司政策、規章制度。
• 必要時參與服務，例如準備特色菜餚以及為貴賓和外部餐飲提供服務。
• 保留所有員工醫療病例的記錄，並確保所有員工在任何時候都身體健康適合工作。
• 促進並維持與員工和客人的良好關係。

營運任務

• 與首席廚師/廚師進行日常協調
• 每日向高階管理員/企業社會責任報告可能出現的問題或事項
• 監控餐飲服務標準。檢視員工有效率、有禮貌、熱情的服務
• 以機智和外交手段處理客戶投訴
• 記錄任何嚴重投訴並將其提交給管理層
• 為職能做好準備並維持良好的設定標準
• 參加HSE月會、Pakat參觀、餐飲會議、早會

津貼和福利

• 定期團隊活動
• 醫療保險
• 事假