The best place to find hotel jobs in South East Asia!

Settha Palace Hotel

The luxurious Settha Palace Hotel is a 29-room colonial boutique property built in the 1930s in Vientiane, Laos. The hotel is managed by Belmont International Hotels and caters to high end tourists, bankers, diplomats and businessmen, requiring warm and personalized service.

Job Description - Assistant Hotel Accountant

For our refined F&B Operation that includes an elegant gourmet a la carte restaurant and 150 seat banquet room, we are now welcoming applicants for the position of Assistant Accountant.

Key Responsibilities:

• Assisting the Financial Controller in ensuring that the Accounting Department operates smoothly and efficiently.
• Ensuring that the bookkeeping is done accurately.
• Assist with preparing the monthly Financial Package.
• Handling & monitoring the General Ledger Accounts.
• Daily auditing of all records pertaining to revenue of the hotel.
• Prepares daily income and statistics reports.
• Prepares relevant documents for incorporation in the monthly accounts.
• Perform any other duties as assigned by the hotel's management.

This challenging full time hands-on position is for you if you:

• 4-year bachelor's degree in Finance and Accounting or related major.
• Some qualification in OMA/ ICASL/ AAT or equivalent in the Hospitality industry would be an added advantage.
• 2 years work experience required.
• Good command of English language.
• Hotel accounting experience is a strong advantage.

But the opportunity is NOT for you if:

• You have to bring your family with you.
• You can't adapt easily to foreign cultures.

Position reports to the General Manager.

We welcome all nationalities to apply. You should be available to start the new assignment as soon as possible.

For a single status candidate, we offer economy air ticket, tax free salary, suitable on site accommodation, laundry, and medical insurance in line with the size of our small operation.

The Settha Palace is managed by Belmont International Hotels, which manages deluxe hotels in Malaysia, Indonesia and Laos.

Do not miss out on this rewarding opportunity!

  Apply Now  

ANTARA CORPORATION

---

Job Description

The Assistant Restaurant Manager (ARM) is responsible for providing assistance to the Restaurant Manager (RM) in the achievement of the store business goals which include:

∙ Consistent implementation of Quality and Food, Service, Cleanliness and Condition (FSC) Standards

∙ Sales and Profit Growth

∙ People Management and Development thru effective management of day-to-day operations.

Sheraton Manila Hotel

---

Job Description

Orchard Hotel Singapore

---

Job Description

Orchard Hotel Singapore, a member of Millennium & Copthorne International - a dynamic, global hotel group with properties in major gateway cities and operating more than 160 hotels worldwide, is looking for passionate and service-oriented individuals for the following position: 

Executive Housekeeper / Housekeeping Manager

Reporting to the Executive Assistant Manager, the incumbent will be responsible to:

• Oversee all housekeeping and laundry operations. 
• Establish and implement effective administrative and operational systems for the department to maintain a well-organised team of staff and ensure a clean hotel
• Operate within departmental budgets by effectively planning and controlling capital expenditure, budget, and expenses to maintain the department’s Profit & Loss (P&L).
• Coordinate and supervise outsourced projects and contracts.
• Inspect guest rooms, public areas, garden, landscape and back-of-house areas.
• Regularly inspect all fixtures, fittings, and appliances to ensure compliance with standards and take necessary action to maintain standards.
• Evaluate Guest Satisfactions and monitor trends to drive continuous improvement.
• Supervise staff evaluation exercise.
• Monitor the grooming, standards and performance of all team members.
• Oversee department’s recruitment and training needs.
• Supervise department’s inventory and ordering processes.
• Administer write-offs and handle new purchases.
• Investigate complaints and take corrective action.
• Competent in property management systems.
• Any other duties as assigned.

 

Requirements:

• Diploma In Hotel Management or equivalent
• Minimum 5 years of experience in a similar capacity in a hotel or in a similar managerial role.
• Possess strong training, leadership and people management skills.

UOL Claymore Investment Pte Ltd

---

Job Description

Be part of an amazing team at PAN PACIFIC ORCHARD SINGAPORE to redefine hospitality and grow your career with us!

 

The Assistant Bar Manager supports the Bar Manager in ensuring profitability and efficient beverage services of the bar.

 

Our Expectations:

• Be aware of the liquor laws.
• Be sales-oriented and maximize yield from sales of all beverages.
• Ensure that all employees are familiar with the service procedures and are informed of house rules and F&B activities and policies.
• Ensure the courtesy, efficiency, cleanliness, appearance, orderliness, proper setup, in accordance with the hotel’s standard.
• Oversee the Service Team Leader’s duties and ensure strict beverage and costs control to prevent fraud or pilferage by the staff.
• Assist with set up of bar duty roster, make necessary arrangements for banquet overtime and assist in other bar areas, including outside caterings, when required.
• Ensure that the team reports in time to carry/replenish stocks, update beverage control book, responsible for in/out stocks. 
• Ensure proper set-up of the bar, correct usage of glassware, maintains drinks standard and keeping bar area clean at all times.
• Ensure that all beverage stocks and garnishing are in good order, properly recorded, maintained at par level and all inventory sheets are updated upon opening and closing of the bar.
• Carry out survey on sales promotions of competitors and be constantly on the alert for ways and means to ensure that the beverage operations in various bars of the hotel could be made profitable. Co-operates with marketing department in monthly highlights and promotions.
• Assist Cost Controller on monthly inventory and forfeited bottles to bring down the beverage costs.
• Source for private company functions and parties by calling, mailing and faxing to the guests. 
• Conduct bi-monthly inventory of all glassware in the beverage outlets and submit report to the controller. 
• Have regular roll calls and meetings with the Associates on their working environment and feedback for improvement on management, staff and guests. 
• Undertake any other duties as per assigned from time to time by the Director of F&B.

 

We are looking for a self-motivated Assistant Bar Manager with excellent communication skills. You should be attentive to the guests and knowledgeable in the hospitality industry best practices with the ability to adapt to ever changing requirements and needs of customers. If you have at least two years of relevant experience, write in to have a chat with us!

Shangri-La Rasa Sayang, Penang

---

Job Description

TINY POD PTE. LTD.

---

Job Description

CleanerResponsibilities:-Maintain cleanliness and hygiene in toilets.-General cleaning includes sweeping, mopping, brushing, sanitizing.-Empty trash cans.-Liaise with in-charge for any ad-hoc duties.Requirements:-Able to speak English.-Demonstrate can do attitude and competence for assigned responsibilities.-Takes initiative and be proactive.

Summary of role requirements:

• Looking for candidates available to work:
  • Monday: Morning, Afternoon, Evening
  • Tuesday: Morning, Afternoon, Evening
  • Wednesday: Morning, Afternoon, Evening
  • Thursday: Morning, Afternoon, Evening
  • Friday: Morning, Afternoon, Evening
  • Saturday: Morning, Afternoon, Evening
• No experience required for this role
• Working rights required for this role
• Expected salary: $1,800 - $2,000 per month

Private Advertiser

---

Job Description

A. Ensures Customer Satisfaction

1. Executes Quality Service and Cleanliness Standards of the Restaurant
2. Ensures an environment of Customer Awareness by supervisors and staff; monitors Customer Feedback; follows up on complaints and takes corrective actions to ensure Customer Satisfaction.

B. Manages Employee Relations and Productivity

1. Coaches employees to ensure their understanding of Company Quality Service and Cleanliness standards.
2. Ensures timely completion of performance appraisals within the restaurant according to guidelines; conducts formal performance appraisals of supervisors and validates the performance of staff members accomplished by the supervisors.
3. Maintains positive employee relations by promoting Teamwork and administering fair feedback and communication systems within the restaurant.

D. Manages Financial Resources

1. Monitors Sales, Labor Cost, and other controllable costs by identifying deviations from desired/ planned results.
2. Manages inventory of all supplies issued to his department.
3. Controls restaurant expenses according to plan/ budget; reviews store performance on a weekly basis; conducts business reviews on a periodic basis and makes recommendations accordingly.
4. Develop and execute a corrective action plan on identified cost deviations from any of the above.

E. Performs and Completes Necessary Reports and Administrative Requirements on Time

1. Staff Schedules
2. Operations Sales Report
3. Periodic Reports
4. Other reports required by his/her superior

F. Assumes Command Responsibility for the Disciplines, Attendance, and Job Performance of all Personnel under Him/Her.

G. Trains New Hires (Supervisors/ Staff)

H. Performs Other Related Duties and Functions Assigned by his/her Superior

 

Job Specifications:

• Graduate of any four (4) year course
• With at least three (3) years of working experience in the same position preferably in Casual Dining and/or Fine Dining Restaurant
• Knowledgeable in P&L, Store Marketing, and People Management
• Ability to Interview, Hire, and Train staff
• With Excellent Communication Skills
• Can work long hours
• Available to start ASAP

 

JOIN US!

• Excellent career growth and development opportunities
• Competitive salary and Service Charge
• With Sales Incentives
• 10% discount on all Company Restaurants

SSG Hotels Pte Ltd

---

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (opening end 2022, Marriott).

 

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

 

Job Description

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions. Ensuring that the budgets and customer satisfaction are met, and consistent food standards and services.

 

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

 

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

 

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

 

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

 

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

 

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

 

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

SSG Hotels Pte Ltd

---

Job Description

An exciting opportunity has arrived at The Garcha Group, Singapore’s boutique hotel group currently with the following hotels:

- Maxwell Reserve, Autograph Collection Hotel (Marriott);

- Duxton Reserve, Autograph Collection Hotel (Marriott);

- The Vagabond Club, a Tribute Portfolio Hotel (Marriott);

- The Serangoon Club, a Tribute Portfolio Hotel (opening end 2022, Marriott).

 

Garcha Group Benefits:

- As an associate of a Marriott hotel, you, your parents or parents-in-laws, children, spouse/domestic partner and siblings are eligible for discounts on F&B and room rates in 7,000+ hotels world-wide.

- As an associate of a Marriott hotel, you have access to the “Global Learning + Development” tool which creates for you personalized learning experiences designed to help you thrive in their Marriott career journey.

- 2 nights yearly staycation including all meals and beverage (incl. alcoholic) in any of the 4 Garcha Group hotels in Singapore.

- 20% off Food & Beverage at all Marriott & Garcha Group restaurants and bars.

 

Job Description

Responsible for all the hotel’s food and beverage business activities such as sales, customer services, promotions. Ensuring that the budgets and customer satisfaction are met, and consistent food standards and services.

 

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

 

Primary Responsibilities

· Oversees Daily Operations and Achieving Targets

· Works closely with the manager to forecast sales, covers and payroll costs.

· Supervises the daily operation and ensures sufficient manning coverage for operations.

· Assigns the supervisors with responsibilities and tasks that they are best suited for.

· Ensures that all duties, tasks, and services are carried out according to the required standards as prescribed by the hotel.

· Consistently adheres to timeline of deliverables.

· Maintains consistency in quality of food, beverage, and service above all else.

· In the absent of the manager, attends briefings and meetings held by the department and updates all latest policies as needed.

· Possesses in depth and supervision knowledge of all food and beverage menus and its preparations and presentations.

· This includes in depth and supervision knowledge of bar and wine operations.

· Detailed knowledge and experience in establishing, training, and executing sales techniques and marketing plans.

· Always ensures cleanliness and appearance of the restaurant and related areas and takes immediate action if needed or required. Familiarises self with the hotel’s applicable processes, software and technologies (e.g. Micros, Avero, Material Control, etc.). Is present in the operation during all meal periods.

 

Provides a Leading and Consistent Guest Experience

· Is pro-actively engaged in guest service.

· Promotes sales through direct guests’ contact.

· Constantly obtains guest feedback during operation to ensure satisfaction and builds loyal following/return guest’s database.

· Handles guest complaints and comments competently and swiftly.

· Leads the service team to personalise guest experience and in accordance with Hotel Standards.

· Builds strong relationship with local guests and builds loyal following as foundation for a successful operation.

· Maintains levels of confidentiality and discretion of the guest, colleagues, operator at all times.

 

Management and Leadership of Outlet

· Is a mentor and role model.

· Proactive, innovative with in depth Food & Beverage and market knowledge

· Executes hands-on leadership by actively engaging in colleague support and guest service during all major meal periods.

· Leads and supports the team to be consistent in service standards, executes a collaborative and enabling leadership style.

· Provides regular team meetings for training and arranges examinations for the team members to achieve higher standards and skills.

· Drives the team to achieve common goals and builds strong team work.

· Uses the performance review process to identify and develops talent for growth.

· Manages performance issues by using various coaching styles.

· Displays cultural affinity and shows empathy to all team members.

· Assists the manager to coach and trains team members to prepare them to move to the next level within 14 – 24 months.

· Works closely with the manager to review work performance of all colleagues to make sure that established procedures and policies are being followed.

· Enforces and upholds highest standards in discipline and knowledge of the contents in disciplinary actions. Actively enforces colleague motivation and team building.

· Observes colleague’s individual performance, grooming and punctuality.

· Performs colleague appraisals and executes disciplinary actions if required.

· Provides a level of Safety and Security for guests and colleagues.

· Assists in recruitment, inducts, and trains the team who are competent and confident.

· Ensures grooming and hygiene practices of colleagues are in line with the hotel and National Environmental Agency standards.

· In the absent of the manager, attends daily meetings and all other meetings, which fall under his/her jurisdiction, follow directives given and advises the manager on topics of importance.

· Attends monthly departmental meetings and communicates with the team. Follows up on projects assigned if any.

· Checks daily opening and closing duties.

 

Marketing Plan and Revenue Management

· Comfortably and confidently answers questions and attends to queries or feedback regarding the restaurant.

· Makes recommendations to the manager on other potential sources of revenue e.g. promotions etc.

· Works closely with the manager to implement appropriate and effective measures to improve control of costs, expenses, and labour.

· Submits monthly sales analysis with improvement action plan.

· Uses revenue management tools to generate reports.

· Ensures all reports generated are accurate before submission.

 

Training, Learning and Development of the Team

· Conducts regular on the job trainings for colleagues to develop their skills and knowledge.

· Records and submits monthly On-the-Job Training hours to Food & Beverage Office before the 15th of each month.

· Guides the departmental orientation for new hires.

· Ensures that colleagues are aware of hotel rules and regulations.

· Ensures that colleagues are trained on fire and safety, emergency procedures and hygiene.

 

Other Responsibilities

· Performs any other duties that may be assigned by the manager. Coordinates all functions with Culinary Team, Catering Sales Team and Service Team to ensure maximum efficiency.

· Develops own knowledge and skills to grow as a leader.

· Ensures NEA rules and regulations are met and achieve.

· Performs any other duties and responsibilities that may be assigned.

AVILLION HOTEL CAMERON HIGHLANDS

---

Job Description

Qualifications & experience

• - Minimum 3 years in a supervisory or managerial position. - Excellent communication, leadership, and problem-solving skills. Ability to handle multiple tasks and work under pressure. - High school diploma or equivalent. - Proficiency in hotel management software and Microsoft Office Suite.

Tasks & responsibilities

• - Manage front office staff, provide training, monitor their performance and resolve guest request & complaints. - Supervise Front Office daily operations. - Prepare daily operational reports, inventory and handle communication with other departments. - Respond to and manage emergency situations.

Benefits

• - Competitive salary and benefits package - Opportunities for professional development and career growth - A dynamic and supportive work environment - Employee discounts and perks - Hostel for employees

Momentus Hotel Alexandra

---

Job Description