مجموعة من الوظائف الشاغرة والمنوعة للعمل لدى فندق فور سيزن – دمشق – سوريا
Sales Manager
Responsibilities
1.The ability to make telephone and personal sales calls on accounts in assigned market areas. Follow up promptly with appropriate action to support telephone and personal sales calls.
2.The ability to travel and solicit business designated by the marketing plan and the Directory of Marketing.
3.The ability to follow-up on all leads and maintain a good relationship with the NSOs and other Four Seasons Hotels.
4.The ability to create permanent files for all groups with strong room night potential.
5.The ability to conduct tours of property with meeting planners.
6.The ability to negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
7.The ability to evaluate, solicit, sell and confirm business as required to meet individual goals and overall budgeted sales and profitability.
8.The ability to quality prospective leads as to profitability.
9.The ability to develop data and recommend programs to meets clients needs as well as recommend alternate proposals.
10.The ability to sell all hotel services.
11.The ability to maintain an effective plan of correspondence.
12.The ability to report on a monthly basis against plan/goal.
13.The ability to keep supervisors promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken where appropriate.
14.The ability to coordinate with other Department Heads to ensure quality of guest/group satisfaction.
15.The ability to contact customers in-house to promote good will and foster additional business, repeat bookings or referrals to other Four Seasons Hotels.
16.The ability to follow-up on progress of booked business.
17.The ability to assist in developing and executing project for assigned market areas to increase sales activity, volume and profit.
18.The ability to maintain assigned files in accordance to guidelines outlined in account coverage programs.
19.The ability to participate in sales meetings and related industry related organizations to represent the hotel and company.
20.The ability to have a complete working knowledge of the local competition.
21.The ability to provide input on the local segment of the marketing plan and budget.
22.The ability to maintain a professional appearance at all times and to conduct personal behavior in a mature professional business manner when representing the hotel or company.
23.The ability to respond properly in any hotel emergency or safety situation.
24.The ability to perform other tasks or projects as assigned by hotel management and staff.
2.The ability to travel and solicit business designated by the marketing plan and the Directory of Marketing.
3.The ability to follow-up on all leads and maintain a good relationship with the NSOs and other Four Seasons Hotels.
4.The ability to create permanent files for all groups with strong room night potential.
5.The ability to conduct tours of property with meeting planners.
6.The ability to negotiate with clients and achieve maximum revenue/profit potential while satisfying client needs.
7.The ability to evaluate, solicit, sell and confirm business as required to meet individual goals and overall budgeted sales and profitability.
8.The ability to quality prospective leads as to profitability.
9.The ability to develop data and recommend programs to meets clients needs as well as recommend alternate proposals.
10.The ability to sell all hotel services.
11.The ability to maintain an effective plan of correspondence.
12.The ability to report on a monthly basis against plan/goal.
13.The ability to keep supervisors promptly and fully informed of all problems or unusual matters of significance coming to his/her attention so prompt corrective action can be taken where appropriate.
14.The ability to coordinate with other Department Heads to ensure quality of guest/group satisfaction.
15.The ability to contact customers in-house to promote good will and foster additional business, repeat bookings or referrals to other Four Seasons Hotels.
16.The ability to follow-up on progress of booked business.
17.The ability to assist in developing and executing project for assigned market areas to increase sales activity, volume and profit.
18.The ability to maintain assigned files in accordance to guidelines outlined in account coverage programs.
19.The ability to participate in sales meetings and related industry related organizations to represent the hotel and company.
20.The ability to have a complete working knowledge of the local competition.
21.The ability to provide input on the local segment of the marketing plan and budget.
22.The ability to maintain a professional appearance at all times and to conduct personal behavior in a mature professional business manner when representing the hotel or company.
23.The ability to respond properly in any hotel emergency or safety situation.
24.The ability to perform other tasks or projects as assigned by hotel management and staff.
لمعرفة كافة التفاصيل تقدم للوظيفة
Assistant IT Manager
Responsibilities
1.The ability to provide twenty-four (24) hour trouble shooting coverage for the Front Office Property Management System, Call Accounting and Food and Beverage point of sale systems.
2.The ability to provide support for back office and personal computer systems.
3.The ability to act as the hotel’s liaison with both hardware and software purveyors, including coordination of maintenance agreement between hotel, purveyors and Home Office.
4.The ability to establish and maintain user procedures and hardware familiarization for all systems.
5.The ability to coordinate any new system implementation (with corporate MIS), upgrade or update with hotel staff and hardware or software suppliers.
6.The ability to assist individual departments in setting up computer training manuals for their individual departmental records.
7.The ability to establish and maintain system security procedures consistent with control requirements.
8.The ability to maintain accurate records of system files; software and hardware problems and service requirements.
9.The ability to develop, maintain, in cooperation with the Purchasing Department, a supplier and product list for all stock data processing supplies.
10.The ability to establish and maintain backup procedures for all systems to ensure protection from loss of data and ensure backups are carried out in accordance with corporate and local policies.
11.The ability to respond properly in any hotel emergency or safety situation.
12.The ability to perform other tasks or projects as assigned by hotel management and staff.
2.The ability to provide support for back office and personal computer systems.
3.The ability to act as the hotel’s liaison with both hardware and software purveyors, including coordination of maintenance agreement between hotel, purveyors and Home Office.
4.The ability to establish and maintain user procedures and hardware familiarization for all systems.
5.The ability to coordinate any new system implementation (with corporate MIS), upgrade or update with hotel staff and hardware or software suppliers.
6.The ability to assist individual departments in setting up computer training manuals for their individual departmental records.
7.The ability to establish and maintain system security procedures consistent with control requirements.
8.The ability to maintain accurate records of system files; software and hardware problems and service requirements.
9.The ability to develop, maintain, in cooperation with the Purchasing Department, a supplier and product list for all stock data processing supplies.
10.The ability to establish and maintain backup procedures for all systems to ensure protection from loss of data and ensure backups are carried out in accordance with corporate and local policies.
11.The ability to respond properly in any hotel emergency or safety situation.
12.The ability to perform other tasks or projects as assigned by hotel management and staff.
تقدم للوظيفة لمعرفة كافة التفاصيل
Banquet Chef – Male
Responsibilities
1.The ability to prepare food for banquets following the specified standards indicated on individual function sheets.
2.The ability to check and coordinate details of each function.
3.The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Four Seasons.
4.The ability to organize and delegate the preparation of all banquet function food.
5.The ability to communicate effectively with the banquet department, stewarding, pastry shop and the food storeroom.
6.The ability to communicate with the Executive Chef and Sous Chef’s in all facets of the job.
7.The ability to coordinate the storage or distribution of left-over banquet food.
8.The ability to requisition all items needed for the next day with the assistance of the Sous Chef.
9.The ability to make stocks and sauces for the hotel.
10.The ability to handle all demands and inquires in a professional and positive manner.
11.The ability to perform other tasks or projects as assigned by hotel management and staff.
12.The ability to execute Alternative Cuisine.
13.The ability to be certified in food service sanitation.
2.The ability to check and coordinate details of each function.
3.The ability to cook all food in a timely manner and in accordance with methods established by the Executive Chef and Four Seasons.
4.The ability to organize and delegate the preparation of all banquet function food.
5.The ability to communicate effectively with the banquet department, stewarding, pastry shop and the food storeroom.
6.The ability to communicate with the Executive Chef and Sous Chef’s in all facets of the job.
7.The ability to coordinate the storage or distribution of left-over banquet food.
8.The ability to requisition all items needed for the next day with the assistance of the Sous Chef.
9.The ability to make stocks and sauces for the hotel.
10.The ability to handle all demands and inquires in a professional and positive manner.
11.The ability to perform other tasks or projects as assigned by hotel management and staff.
12.The ability to execute Alternative Cuisine.
13.The ability to be certified in food service sanitation.
تقدم للوظيفة
Room Service Manager – Male
Responsibilities
1.Select, train, evaluate, lead, motivate, coach, and discipline all employees in the Hotel s Room Service Department to ensure that established cultural and core standards are met: long-range strategic planning for outlet operation.
2.The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
3.Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.
4.The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
5.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
6.Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
7.Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in Em-pact.
8.Work harmoniously and professionally with co-workers and supervisors.
2.The ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts.
3.Describe and ensure quality of all food items, ingredients, and preparation methods, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience for 24-hour a day in-room dining and in-room private bar services.
4.The ability to work closely with the Assistant Director of Food & Beverage, Director of Food & Beverage, Executive Chef and Sous Chefs to design effective menu and amenity options while ensuring excellent product quality at a fair price and attend regular operational meetings to ensure effective coordination and cooperation between departments.
5.Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory and cash control.
6.Observe physical condition of facilities and equipment in the outlet and make recommendations for corrections and improvements as needed.
7.Comply with Four Seasons Category One and Category Two Work Rules and Standards of Conduct as set forth in Em-pact.
8.Work harmoniously and professionally with co-workers and supervisors.
The post مجموعة من الوظائف الشاغرة والمنوعة للعمل لدى فندق فور سيزن – دمشق – سوريا appeared first on وظائف عربية.
from مجموعة من الوظائف الشاغرة والمنوعة للعمل لدى فندق فور سيزن – دمشق – سوريا
مجموعة من الوظائف الشاغرة والمنوعة للعمل لدى فندق فور سيزن – دمشق – سوريا
ليست هناك تعليقات