Le Méridien Kuala Lumpur

JOB SUMMARY OBJECTIVE OF THIS POSITION Drive for conversion of Group, local catering and social business and ensuring that business is turned over properly and in a timely fashion for quality service delivery.  The position is responsible for achieving Group & catering revenue goals by actively up-selling each business opportunity to maximize revenue. The incumbent implements the brand’s service strategy and applicable brand initiatives in all aspects of the sales process and drives customer loyalty by delivering service excellence throughout each customer experience.   CORE WORK ACTIVITIES Understanding Market Opportunities & Driving Revenue Targets group/catering accounts, markets, or segments with heavy emphasis on business  conversion Partners with pro-active counterpart to effectively manage the business opportunity.   Works collaboratively with off-property sales channels (e.g. Sales Office, Area Sales, EST) to ensure...

Responsibilities •    To ensure guest satisfaction, anticipate and respond to requests promptly.   •    To ensure all guest needs are dealt with accurately and efficiently. •    To ensure that all internal and external customers are treated with highest priority and respect.   •    Knowing all the Food & Beverage products of the department. •    Knowing how to serve Food & Beverage through the company’s procedure. •    Dynamic and willing to follow orders. •    Cooperate with all other department associates and others upon the request of the supervisor. •    Having the capability to work under pressure and long hours. •    To be friendly and welcoming.

Responsibilities ·         Move, lift, carry, and place objects weighing less than or equal to 25 pounds without assistance and in excess of 25 pounds with assistance. ·         Ability to push and pull a loaded housekeeping cart over sloping and uneven surfaces. ·         Reach overhead and below the knees, including bending, twisting, pulling, and stooping. ·         Stand, sit, kneel, or walk for an extended period across an entire work shift.  Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. ·         Move at a speed that is required to respond to work situations (e.g., run, walk, jog). ·         Visually inspect tools, equipment, or machines (e.g., to identify defects) ·         Identify and report preventative or other maintenance issues in public areas or guest rooms. ·         Select appropriate cleaning chemicals and necessary personal protective equipment for various...

Responsibilities ·         Fully committed to providing a professional level of customer service to both internal and external customer.    ·         The ability to plan and priorities own work in order to achieve deadlines. ·         Effectively operate the machine assigned to its use, follow the machine instructions, know its limitations and minimize breakdowns. ·         To ensure that all items processed in the machine are cleaned and finished products. ·         To ensure a prompt & systematic stacking of linens & terry product. ·         To report any maintenance defects and subs-standard issue to the person in-charge. ·         Be able to work as a team and get along with others. ·         To comply with the hotel’s rules and regulations.

Responsibilities •    Set up his station and ensures there is sufficient mise-en-place, taking into consideration the volume of business expected. •    Has mise en place ready for allocated areas. •    Clears and maintains the equipments and ensures that the working area is clean all time. •    Performs any other duties that may be required by his supervisor.  •    Observes and tests all food being prepare for visual appeal, taste and temperature. •    Ensure that kitchen are left in clean and orderly condition at the end of each service •    Keep a close watch over all materials used by eliminating waste and spoilage. •    Assures that spoiled or servings utensils are not put into use, watching particularly for cracked or chipped china and glassware  •    Make sure that all dishes prepared are uniform and that establish portions and recipes are as per Chef Request. •    Checks maintenance of all equipment located in the area and report to his supervisor if any deterioration...