Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors.
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Supports the Director of Recreation in all aspects of the pool and beach areas, including overall maintenance, daily upkeep, cleanliness and the operation of cabana units. Provides and models service behavior to guests and employees. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Position works with direct reports to carry out departmental strategies.
Property Operations: Managing day-to-day operations of properties, including resident relations, collection of maintenance and sinking fund, property maintenance, landscape, cleaning service, pest control and security. To ensure that properties are well-maintained, operational, and comply with local regulations. Ensure the management and maintenance of buildings and common property is strictly in accordance to SMA 2013 (Act 757).
Resident Management: Managing resident relations and addressing resident inquiries, concerns, and complaints in a prompt and professional manner. This includes addressing maintenance requests, and resolving any resident-related issues.
Collection and Financial Management: Managing collection of maintenance and sinking fund processes. To work closely with the accounting department to maintain financial records, track income and expenses, and prepare financial reports.
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Direct and assist Stewards in order to make clean up more efficient. Ensure water temperature, and chemical levels are appropriate for cleaning and documented. Assist with Banquet plate-ups. Assist cooks and kitchen staff with various tasks as needed. Provide cooks with needed items. Support banquet and buffet by transporting and ensuring adequate stock. Return cleaned items to proper locations. Operate and maintain cleaning equipment and tools, including the dish washing machine, hand wash stations pot-scrubbing station, and trash compactor.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications. Ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets. Welcome and acknowledge all guests according to company standards; anticipate and address guests’ service needs. Speak with others using clear and professional language. Develop and maintain positive working relationships with others; support team to reach common goals. Ensure adherence to quality expectations and standards. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Stand, sit, or walk for an extended period of time. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Move over sloping, uneven, or slippery surfaces. Perform other reasonable job duties as requested by Supervisors.
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Provide formal supervision to employees. Monitor the training and development of staff. Conduct performance evaluations and coaching. Oversee the recruiting and hiring of new employees.
Coordinate and manage the team's daily activities. Establish work schedules, assign tasks, and cross-train staff. Set and track staff and department deadlines. Mentor and coach as needed.
Assist with the development of company-wide policies and procedures, playbooks, and other organizational materials.
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Respond to client inquiries and concerns and ensure timely and quality service delivery and follow-up to ensure satisfaction.
Understand the scope of the contract and make sure that all work is carried out accordingly.
Be a financial and operational systems champion. Suggest efforts to put in place cost-saving opportunities to maximize customer and financial savings targets.
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Mempelajari kemahiran dan pengalaman baru dalam memberikan perkhidmatan.Menghasilkan produk berkualiti dan layanan yang pantas dan mesra.Memastikan keadaan McCafe bersih dan kemas.Berpesonaliti menarik, bertenaga dan berkelakuan positif.
Strategic Sourcing & Vendor Strategy: Formulate procurement SOPs. Source, negotiate, and manage high-performing suppliers across fresh/live seafood, premium meats, dry goods, frozen items, equipment, and services.
Cost Optimization & Budgeting: Lead pricing, contract, and rebate negotiations. Track market commodity trends to protect profit margins and manage the overall procurement budget.
Operations & Inventory: Oversee the complete purchase order lifecycle. Partner with Central Kitchen and Outlet Chefs to forecast demand, optimize stock rotation (FIFO), and reduce waste.
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Assist the Department Manager in achieving monthly and yearly sales targets.
Monitor daily sales performance and motivate the team to upsell and cross-sell effectively. Ensure accurate pricing, promotions, and product displays are implemented according to company standards.
Analyze sales trends and customer feedback to improve product mix and sales strategies. Prepare comprehensive sales and performance reports for management review.
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