Responsible for general accounting and financial reporting and taxation of the company.
Responsible for all financial reports and related schedules, ensuring all are prepared in accordance with the prevailing accounting standards, group policies and authorities, legal and tax compliances.
To produce the high-quality report and meet periodic, monthly, quarterly, and year-end financial reporting deadlines.
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Manage assortment portfolio & life cycle within the season incorporating financial expectations.
Collaborate with SEA Demand Planning, Market Finance and Commercial teams to reconcile bottom-up revenue plans and top-down sales targets for Market level.
Manage & coordinate market store segmentation, buy budget and OTB management with key stakeholders in the local market.
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Demonstrated experience in business development, revenue, sales, account management, or partnerships, preferably in media, advertising, or digital services.
Strong skills in client relationship building, negotiation, presentation, and consultative selling.
Ability to conduct market research, analyze data, and translate insights into actionable business strategies.
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Runs the entire restaurant, focusing on profitability, people and operations by handling daily shifts, managing staff (hiring, training, scheduling), controlling inventory, ensuring food safety & cleanliness (QSC), driving sales, managing budgets and delivering excellent customer service, often overseeing key systems like Training or Inventory.
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1) Manage small team by prioritizing tasks, assigning crew stations (for example: front counter, cashier) and monitoring work quality to ensure the STANDARDS OPERATING PROCEDURES (SOP) are met.
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Actively interacts with clients including, but not limited to: Professional Councils, Clubs and Associations both local and international, local institutions, major corporate accounts, government offices and diplomatic missions.
To effectively utilize the standard forms and letters to ensures that such forms and letters are presented in a most professional manner.
Traces on accounts and bookings are logged into Opera Sales and Catering daily and ensures that traces are acted upon timely and thoroughly.
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Provide consistent quality of food and service to Internal and External customers, by adhering to and enforcing all Le Meridien Hotels Standards of excellence.
Recognize superior quality products, presentations and flavor.
Maintain food preparation handling and correct storage standards.
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At least 2 years experience as Shift Supervisor in F&B sector, preferably Coffee Outlet. Training will be provided with Certification at our Kenangan Academy.
Prior experience in handling crew scheduling, inventory management; as well as understanding of sales and financial report.
Available to work flexible hours that may include early mornings, evenings, weekends, nights and/or public holidays.
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