2-year degree from an accredited university in Business Administration, Hotel and Restaurant Management, or related major; 4 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.
4-year bachelor's degree in Business Administration, Hotel and Restaurant Management, or related major; 2 years experience in the guest services, front desk, housekeeping, sales and marketing, management operations, or related professional area.
Champions the brand’s service vision for product and service delivery.
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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.
Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments.
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High school diploma or GED; 3 years experience in the human resources, management operations, or related professional area.
2-year degree from an accredited university in Human Resources, Business Administration, or related major; 1 year experience in the human resources, management operations, or related professional area.
Assists in the interviewing and hiring of Human Resource employee team members with the appropriate skills, as needed.
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High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
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High school diploma or GED; 2 years experience in the guest services, front desk, or related professional area.
2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration, or related major; no work experience required.
Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
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Authority Mastery: Command and streamline the submission and approval pipeline with DBKK, JPP, Land & Survey, SESB, and JANS.
Statutory Compliance: Manage all project operations in strict, ironclad accordance with the Sabah Housing Development (Control and Licensing) Enactment.
APDL & CCC Acceleration: Relentlessly drive the process for securing Advertising Permits and Developer Licenses (APDL) and engineer a smooth, obstacle-free path to the Certificate of Completion and Compliance (CCC).
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You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Restaurant Manager is responsible to manage the assigned restaurant as a successful independent profit center, in line with the outlet’s operating concept and Hyatt International standards, ensuring maximum guest satisfaction while operating within budget, helping to ensure the financial success of the restaurant.
Ideally with a relevant degree, or diploma in Hospitality or restaurant management. Minimum 2 years work experience as Outlet Manager or Assistant Manager in a hotel or large restaurant with good standards.
You will be responsible for the efficient running of the department in line with Hyatt International's Corporate Strategies and brand standards, whilst meeting employee, guest and owner expectations. The Assistant F&B Manager is responsible to day-to-day operational function for the Food and Beverage Department, to ensure that all the outlets operate successfully, in accordance with the Hyatt brand standard.
Ideally with a university degree or diploma in Hospitality or Tourism management. Minimum 3-4 years' work experience as Outlet Manager or Restaurant Manager in larger operation. Good operational, administrative and interpersonal skills are a must, and banqueting experience an asset.
Strategic Project Planning: Partner directly with architects, engineers, and stakeholders to deploy rock-solid project plans that tightly lock down timelines, budgets, and asset allocation.
Work Programme Development: Architect detailed roadmaps of construction activities, critical milestones, and hard deadlines to ensure seamless cross-phase momentum.
Subcontractor & Supplier Command: Select, manage, and collaborate with premier subcontractors and suppliers, ensuring top-tier craftsmanship while driving tight schedules.
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