Mercure Miri City Centre

Primary Responsibilities   Operation   Inspects the rooms daily, including check out, vacant and make up rooms for cleanliness and are free from defects.   Conducts random checks on service area   Maintain and enforce the hotel practice, quality standards, policies and standard   Attend daily briefings and takes on daily assigned tasks   Understand the difference in guest levels (VIPs) and Room Categories   Clean and maintain areas of responsibility according to standards and procedures   Replenish guest supplies and ensure that guests requests are promptly attended to   Report damage or malfunction in hotel rooms/areas to Supervisor   Maintain equipment in a proper state of cleanliness    Maintain a section room report as well as a daily productivity report   Reports lost and found articles to...

Primary Responsibilities    Perform opening/closing side duties as assigned and set all tables according to standards and procedures   Deliver F&B services in accordance to departmental standards and procedures   Check on table setting, cleanliness and side station preparation as per work station assigned prior to the start of operation   Greet all patrons warmly upon arrival at the door and escort them to the table   Ensure that all food & beverage are served according to service standard   Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)    Pick up and serve food and beverage orders. Ensure that food and beverage are served promptly to the guests once they are ready, such that they arrive at the patrons’ table at the correct temperature   Try to remember individual patron’s names and their...

Primary Responsibilities Business Performance Plan for outlet budget and review forecast on revenue and expenditure on monthly basic Analyze and submit month-end reports and identify deviation from business plan goals Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotionImplement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget Outlet Operation Conduct departmental daily briefings to ensure that all pertinent information is well received by team members Supervise team members to ensure that all tasks assigned/required in the outlet are...

Operation : Stock up the assigned kitchen with raw materials and ingredients on a daily basis   Be familiar with the use of all electrical and mechanical equipment in the kitchen and observe safety precautions when handling them   Master all basic cooking methods like cutting of ingredients and preparing daily mis-en-place for the assigned station   Prepare food items as per standard recipe cards whilst maintaining portion control and minimizing wastage   Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)    Clean and maintain all equipment within the food production area   Promptly report any hazards, unsafe working conditions or equipment which requires repair or maintenance to immediate supervisor.     Other Responsibilities : Be well versed in hotel fire & life safety/emergency procedures   Apply...

Operation Check dishwashing machines thoroughly to see if detergents for the machine needs to be replenished Send all soiled towels to the laundry and dry them Assist in polishing silver and copperware Keep work area clean, tidy and dry at all times Wash dishes as requested by the Steward Supervisor when there is a Banquet event Ensure that water in the dishwashing machine is maintained at a constant level/temperature and must be changed once every 2 hours Observe correct procedures in handling machinery. Put on rubber gloves, wear an apron and hair net should when operating machines. Ensure that a decoy system must be set up before all soiled dishes are brought into the kitchen from the outlet. A container of detergent must be prepared in advance for soaking of cutleries Report to Steward Supervisor when any equipment/machinery is damaged, faulty or misused Job Summary:   Supports the Banquet team by performing support...

Operation   Assign in detail, specific duties to all employees under his supervision and instructs them in their work inclusive of external contracted employees   Prepare work schedule with computerized schedule planners and obtain advance approval of overtime and vacation on a weekly basis   Submit weekly payroll and overtime report to the Executive Chef for approval   Ensure personal cleanliness and proper deportment of all employees under his supervision   Hold trainings and meetings with the Training Managers and Chemical Suppliers   Prepare operating equipment provision budget for glass, silver and chinaware in coordination with breakage and theft itemized cades   Bring to attention of any non-usable products to the Executive Chef, record them as breakage and insures that par levels of equipment are kept up to date   Prepare and maintain all...