Perdana Kuala Lumpur City Centre

Responsible for planning, organizing, and developing of the overall operation of the housekeeping department in accordance with local standards and guidelines along with assuring the highest degree of quality guest care is always maintained all the times. Responsible for staffing, scheduling, training and developing hourly staff.

To assist all invoicing and billing process. To send invoices and letters to clients around Klang Valley. To transport hotel guests around Klang Valley as per designated areas only. To handle mailing system of Perdana Kuala Lumpur City Centre. Licenses required : GDL, PSV & B2

To be properly dress in the complete uniform that has been issued, at all times while on duty. To ensure a neat and tidy appearance at all time. To ensure punctuality and attendance in accordance with the duty roaster. Not to abandon post at any time without the knowledge and prior permission of the supervisor. To receive and return security equipment in good condition and to register the transaction in the record book provided. To use the security equipment issued, only for the effective and efficient performance of their given assignment. Not to misuse the equipment in anyway. To prevent trespass into the area of control. To issue passes to vendors, contractors and visitors. To inspect and highlight and breach or inadequate in the security and safety systems. To immediate react to any emergency to save lives, properly and to prevent or minimize damage. To cooperate with maintenance department by noticing and reporting any faults. To...

ROOM Review room assignment sheet before beginning the daily cleaning. Note any special cleaning duties. Set priorities for cleaning assigned rooms. Take walk through of your assigned section. Equips trolley with adequate supplies and keeps trolley neat and tidy. Pantry is to be kept clean and secured. Check the guest supplies and linen. Solid linen is to be dumped regularly Report maintenance defects and safety hazard. Reports and hands over lost and found items promptly. Performs any related duties which may be assigned by superiors from time to time. PUBLIC AREA   Ensure day to day operational efficiency of the section. Well-groomed and uniform is neat and clean at all times Observe house rules and policies. Be polite and courtesy at all times. Get the assignment and instructions from Assistant Executive Housekeeper or Housekeeping Supervisor. Ensure trolley is well kept with cleaning tools eg. Toilet brush, squeeze,...

Assist the Director of Sales to monitor sales team’s activities and performance and to ensure monthly sales budget are met. 1) To prepare annual operating sales budget together with the Director of Sales, 2) To prepare monthly sales report with the Director of Sales, 3) To develop the market mix to ensure a fair mix of business, 4) To develop business strategies together with the Director of Sales that will strengthen the hotel’s position in the marketplace, 5) To constantly review on the hotel’s sales plans to ensure on its effectiveness and competitiveness, 6) To attend daily sales briefing, 7) To ensure sales team’s daily sales reports are submitted and reported, 8) To ensure limits as to extend of negotiation ranges on rates for sales team, 9) To participate in appropriate trade shows or exhibitions to create awareness and to establish the hotel’s position in the market.

Responsible for supervising, directing and coordinating the activities of room attendants. To ensure the apartments/rooms and surroundings are orderly cleaned and well maintained.

To prepare high quality meals and to practise portion control, quality control, waste control and product preparation techniques. To ensure the cleanliness of the kitchen is in line with food hygiene standards. Prepare food for cooking such as meat, poultry, seafood, fruits and vegetables. Clean food preparation areas and equipment. Receive and store supplies. Ensure kitchen is hygienic and functional. To ensure quality of food for all guests.

To prepare high quality meals and to practise portion control, quality control, waste control and product preparation techniques. To ensure the cleanliness of the kitchen is in line with food hygiene standards. Prepare food for cooking such as meat, poultry, seafood, fruits and vegetables. Clean food preparation areas and equipment. Receive and store supplies. Ensure kitchen is hygienic and functional.

To check the staff hygiene and to ensure the staff is properly in uniform before starting work. To ensure the working area are clean and properly arranged. To check the event order of the days and to ensure the mise-en-place are prepared according to the event order. To check the mise-en-place prepared by the staff are in good condition and the quantity is sufficient for the days use. Responsible to work with all concerned in the daily preparation of mise-en-place and to ensure minimal turnaround time for replenishment of food items of the buffet spread. Assist the Executive Sous Chef in the supervision and coordination of all Activities of Kitchen. Assist in the checking of the daily menus and function sheets to determine the type and quantity of food items to prepare. Cooperate with the Executive Sous Chef in maintaining the food cost of the kitchen. Performs duties common to a team leader and any other duties as and when assigned....

To assist outlet captain, supervisor and manager in carrying out duties at the coffee house / restaurant. Punctual, efficient and courteous towards guest and to other employees. Responsible for the proper set-up of each table. Familiar with all instructions according to the Food & Beverage Service Procedures. Completes all side work prior to opening and closing of Restaurant. Ensures all Food & Beverages are served in their correct dishes and glasses.

The Guest Services Officer is responsible for the efficient handling of check-ins, check-outs and other guest services offered at the Reception and Cashier Counter. To handle all guests requests promptly by documenting down the request using the Guest Request Form and immediately notify the specific department for resolving the issue/requests.  To follow up within 10 minutes with the necessary department to ensure completion of tasks. To ensure the preparations for all Expected Arrivals for the Day is complete at the beginning of a shift. To ensure that cashiering is follow SOP. All reservations taken are to be keyed in and confirmed through email or fax within the same day. To assist guest in arranging for taxis, travel and tour arrangement and other Concierge related service.

The Telephone Operator is responsible for the efficient handling of In-Coming External & Internal Calls and transferring the Calls to Guests or Internal Departments. Request for wake-up/complaints must properly record and monitored. Consistently strive in ensuring that all guests received the highest standard or personalized services at all times. All telephone calls must be promptly and professionally answered within 3 rings at all times using the hotel’s approved telephone greeting standard. To ensure all calls received are handled professionally at all times. Be courteous and warm with genuine intention to assist all guests must be practiced and embraced consistently throughout the entire employment with the Hotel. To record down wakeup call requests at the record book and keyed it into the telephone Wake-up call system.