High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan.
Assist in the annual budgeting process, regularly perform variance analyses between actual results and forecasts/budgets to identify inefficiencies and recommend corrective actions.
Analyze market trends to support and initiate strategic management decisions.
Develop long-range financial plans and scenario models (including what-if and sensitivity analyses) to evaluate potential business outcomes.
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Diploma or Bachelor’s Degree in mechanical, telecommunications or electrical engineering, ICT, computer science; or equivalent combination of education and work experiences.
5 years and above proven experience as assistant project engineer or project management in construction, telecommunication, utilities or relevant industry.
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Process Director’s correspondence, ensuring that incoming correspondence is dealt with by the Director/or on behalf of the Director, or other staff as appropriate.
Maintain Director’s office systems, including data management and filing.
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Assist in essential administrative matters including making logistic arrangements, for longboat/4WD/accommodation in town/homestay, informing communities and district office through official letters prior to every field trip, arranging meals and ration on the ground and travel to the sites.
Liaise with project partner, local communities and vendors for field work arrangements.
Liaise with relevant stakeholders, government and private agencies as well as other NGOs, district offices, service providers and suppliers and others.
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