Support to prepare beverage revenue budget and financial forecast for all bars with potentials promotions plans to achieve beverage section KPIs. Make sure all bars are performing to maximizing beverage revenue and profit potentials. Minimize beverage costs with in the budget guidelines. Ensure that potential upselling activities and promotions are on place to drive beverage daily revenue. Support Create excellent beverage list with good selections of beverages based on brand guidelines, ensure beverage recipes are manageable, measurable and up to beverage cost metrics. Prepare beverage sections (Bars) staffing plan and organization chart, related outlet business plan and strategies. Operation Manage and develop all bars operation daily and long-term goals with in brands standards and instructions. Conduct daily team briefing to ensure proper management of beverage inventory, stock on hand, FIFO and waste management. Ensure proper daily beverage inventory process, highlight slow moving items to upsell and manage stock of best selling items. Make sure that proper instructions and training provided to all Bartender and Barista to smooth run of the daily bar operation, fulfill guest needs and provide excellent beverage production and services. Work hand to hand and coordinate with restaurant and kitchen team to create healthy and friendly working atmosphere. Keep effective communication with Director of Food & Beverage and restaurant manager on the matters, which requires their attentions. Be present to welcome identified VIPs, take special care of influencers, regular returning guests, difficult guest and special attentions required guests, keep rise a high attention for owners and their guests. Ensure all bars and beverage sections represent the brands and its image to the market and competitors. Be around the bars during daily peak and busy periods, show active interest and attentions in our colleagues. Be around during banquet events and prepare require beverages to support events. Follow appropriate protocol in communication with the owner’s representative and general manager, make sure DOFB is informed of such communications. Ensure Bar standard operating procedures are properly trained to team and follow daily basis. Ensure and keep proper cares on all barware through regular supervision of storage areas, back house areas, side stations and bar operational areas. Maintain bar cleanliness, defect if any, proper layout of internal and external bar areas based on standards, and organize operation-supporting stations, bar counters, beverage pick up areas, clearance areas and glass washing areas. Ensure Banquet beverage store and event supporting barware arrange well, keep regular supervision and cleaning. Work hand to hand with DOFB and project team to set up all bars during preopening periods. Keep proper count and record of all equipment provided to set up and support bar operation. Team Management Manage to perform as a leader to solve operational issues, train, develop, coach, conduct performance evaluations and resolve conflicts. Time to time Conduct wine, mixology and barista skills training to all bartenders and barista. Take part on recruit team members for interviews and recognize potential talents. Ensure all team members understand their job descriptions for each position. Conduct regular team briefing to ensure that all daily activities and happening details are clearly explained to team. Ensure all information’s share to team daily basis regardless working days and hours, training activities, staff related program from HR department. Identify and develop team members with potential skills and contributions. Continuously keep monitor team members performance, attitude and quality of job. Recognize and encourage potential team members via various motivational programs. Act as a role model to inspire team member with professional and caring working atmosphere. Take part on all activities from HRD and other department to provide required support. Build professional cross department relation with kitchen, housekeeping, front office, resolve conflict and align differences, promote communication and group concerns to help each other to run smooth operation and provide exceptional services. Highlight team and operational concerns to DOFB and adding changes if any required. Main Complexity/Critical issues in the Job Make sure all guests and colleagues’ satisfaction, maintain high level of standard provided by brands to perform strictly. Must be available to work during Saturday, Sunday and public holidays if required from hotel operation. Flexible on working hours and shift based on outlet reservations, hotel occupancy and F&B events periods.
• To contributes to the smooth and efficient running of the Cost Control functions within the Finance Division. TECHNICAL RESPONSIBILITIES COST CONTROL • Provides Heads of Departments with the cost figures necessary for them to operate their individual profit center profitably. • Provides Heads of Departments concern the cost analyze vs revenue to set the right price • Provides Heads of Departments concern the comment about Ratio analysis. • Provides Heads of Departments concern the comment about variation of Price • Send out Top Ten report And other cost report as attach check list. • Ensures accurate data input by operation level personnel. • Fully conversant with operation of the Purchasing Department, i.e. receiving, purchasing, issuing, storing and commissary kitchen. • Ensures that all purchase requests, other than inventory items, are approved by the General Manager and Director of Finance. • To define minimum and maximum stock levels, par stock management systems and to ensure the compliance with the relevant departments. • To ensure all goods received and delivered in and out of the hotel stores are properly documented and accounted for. • Fully familiar with internal control procedures. FOOD AND BEVERAGE: • To verify that officer checks (duty meals), F&B entertainment checks are processed according to the procedure and to prepare a daily entertainment report • To cost all recipes, inter-kitchen transfers and any food and beverage consumed by the hotel employees (staff meals). • To perform daily and monthly Food and Beverage reconciliations, using POS-generated sales analysis reports and ensuring that all discrepancies are explained. • To report the daily and monthly F&B costs with emphasis and detailed analysis on exceptional variances such as trend of cost of sales ratios, slow moving items, breakage & loss, etc… • To perform the physical count of all storeroom stocks and month-end inventory, with final balances to be reconciled with the general ledger month-end balance. • Audits the day-to-day operation of all food and beverage outlets. • Audits back-of-house functions; namely, materials management and the commissary kitchen. FIX ASSET RESPONSIBILITEIS • Always check Fix Asset documents and Fix asset when time of receiving • Fix Asset documents to always complete such as Form-Capex and Quote Comparison Form SOP-FIN-008-010, and write off disposal form. • To do a photo, tag Before move to the asset location • To record fix asset listing and send to Chief Accountant on monthly basic • To arrange the schedule and assign team to count Fix Asset every year • Control Fix Asset every movement such as breakage or sell out • Record into Future log for Fix Asset inventory control • Fully familiar with Fix Asset procedures.
Operation • Conduct daily briefings and ensure that all pertinent information is well received by team members • Supervise and manage daily activities of the department • Ensure that all team members are properly trained and have the tools and equipment needed to effectively carry out their respective job duties • Educate/train team members on current safety issues to ensure compliance with all local laws and safety regulations • Work with Design and Construction team, engineers, and/or outside architects regarding renovations and other such projects; contact contractors for bids and meet with appropriate construction supervisors • Supervise the maintenance and of repair the interior and exterior of buildings, hotel rooms and contents • Ensure the execution and achievement of the hotel's preventive maintenance program • Establish and maintain procedures with regards to the security and replenishment of the hotel’s inventory and assets, such as (not limited to) tools, supplies, equipment, furniture, televisions etc. • May be responsible for determining the security requirements necessary to ensure that hotel property, employees, guests and patrons are protected against theft, crime, and other hazards, and/or manage the relationship with a third party security firm contracted for such purposes • Monitor budget and control expenses within all areas of the department • Participate in the preparation of the annual departmental operating budget and financial Team Management • Plan for future staffing needs • Interview, select and recruit team members • Identify and develop team members with potential. Mentor and train appropriate employees for upward growth • Conduct performance review with the team • Constantly monitor team members’ appearance, attitude and degree of professionalism • Develop, conduct and maintain all training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business • Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service • Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Other Responsibilities • Be fully conversant with hotel fire & life safety/emergency procedures • Comply with hotel and department policies and procedures at all times • Attend all briefings, meetings and trainings as assigned by management • Report for duty on time wearing clean and complete uniform at all times • Maintain a high standard of personal appearance and hygiene at all times • Perform other reasonable duties assigned by the Management of the Hotel • Actively engaged in the Planet 21 hotel committee, leader of the hotel sustainability program, organized meeting and upload the energy consumptions on Gaia
Business Performance • Set periodical budget & forecast • Analyze monthly P&L and month-end reports, 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 department. Operation • Develop and update departmental SOP Manual, detailing standards of performance, Policies and Procedures and service standards pertinent to the efficient operation of the kitchen in accordance to Hotel’s policies, standards and municipality requirements • Work with Senior Culinary team and is responsible for the team to develop new menus and product development supported by detailed analysis and accurate costing • Supervise Senior Culinary team to run their kitchens at high quality level whilst maintaining acceptable food cost Oversee the planning and implementation of effective food promotions • Work closely with Executive Steward to ensure that kitchen areas are kept clean and orderly. Manage organization and cleanliness of departmental areas by conducting weekly walk through • Ensure that high level of food safety management and precautions with regards to the hotel food safety and hygiene standards (HACCP) are adhered to in the department • Monitor food standards in each Outlet and Banquet • Ensure that all departmental reports, schedules, standard recipes, menus, food presentation photographs and correspondences are completed in an accurate and timely manner Identify market needs and trends in terms of food menus for both hotel guests and the local market • Monitor and analyse menus and products of competitive restaurants and other hotels' Banquet Departments •Interact with management of other departments within areas of responsibility to foster and maintain effective working relations with them • Meet and interact with representatives of the local community and potential guests as required Team Management • Motivate, supervise and discipline team members to ensure their capabilities and degree of professionalism meet the needs of guests and the organization • Interview, select and recruit Senior Culinary team members • Identify and develop team members with potential • Conduct performance review with the team Develop, conduct and maintain records of all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business • Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service • Prepare payroll and gratuity reports • Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication Other Responsibilities • Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features • Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP) • Be well versed in hotel fire & life safety/emergency procedures • Attend all briefings, meetings and trainings as assigned by management • Maintain a high standard of personal appearance and hygiene at all times • Perform other reasonable duties assigned by the assigned by the Management of the Hotel Main Complexity/Critical issues in the Job • Ensure that the Operational budget is in line and costs are strictly controlled to maximize profitability
As the Assistant Front Office Manager, you will play a pivotal role in delivering a seamless guest experience by supporting the Front Office Manager in the efficient operation of the front desk, concierge, guest services, and night audit team. This role ensures that all guests receive outstanding service from arrival to departure while maintaining the hotel’s brand standards, policies, and procedures. You will be responsible for supervising the Front Office team, maintaining high standards of guest satisfaction, and collaborating with other departments to ensure a smooth operation and overall guest satisfaction. You will also act as the department head in the absence of the Front Office Manager, handling guest complaints, managing daily staff duties, assisting in training and development, and contributing to occupancy and revenue strategies. Duties and responsibilities: Assist the Front Office Manager in overseeing the entire Front Office operation to ensure efficiency and high standards of guest service. Lead by example and provide coaching and direction to all front office staff including receptionists, concierge, bellmen, and night auditors. Handle guest concerns and complaints with empathy, efficiency, and professionalism, resolving issues and ensuring guest satisfaction. Ensure smooth check-in and check-out processes while maintaining proper control of room assignments, availability, and special requests. Coordinate with housekeeping, engineering, and other departments to manage guest room readiness and resolve service issues promptly. Supervise the implementation of standard operating procedures and ensure consistent service delivery that aligns with the hotel brand. Monitor and analyze guest feedback through surveys, online reviews, and in-person interactions, using insights to improve service. Support the training and development of front office team members to uphold guest service excellence and personal growth. Prepare daily, weekly, and monthly reports related to occupancy, revenue, guest feedback, and departmental performance. Manage inventory of supplies for the front office and ensure cost-effective operations. Participate in budget planning and cost control measures for the front office department. Assist with staff scheduling, attendance, and shift coverage to ensure appropriate service levels. Maintain proper cash handling and billing procedures, including auditing and reconciliation of transactions. Oversee VIP guest arrivals and departures, ensuring personalized service and attention to detail. Monitor staff grooming, behavior, and adherence to hotel policies and procedures. Act as the point of contact in emergency situations and liaise with security or emergency services as required. Stay informed about hotel promotions, local events, and attractions to assist guests with concierge inquiries. Ensure compliance with safety, health, and hygiene standards within the front office area. Perform other reasonable tasks assigned by manager. General Responsibilities: All employees are responsible for following HACCP guidelines to ensure food safety and quality in all food handling and preparation processes. All employees are encouraged to participate in and contribute to the hotel’s Corporate Social Responsibility initiatives, supporting sustainability and community engagement. All employees are expected to be aware of and follow fire and safety procedures to ensure a safe environment for guests and colleagues. All employees contribute to improving the hotel’s Reputation Performance Score (RPS) by delivering excellent service and maintaining high guest satisfaction. All employees are required to read and familiarize themselves with the Heartists’ Handbook to understand company policies and procedures. All employees are responsible for maintaining and upholding Novotel Brand Standards to ensure a consistent guest experience and brand integrity. All employees are expected to embody and promote Novotel's Pillars in daily work, ensuring alignment with the hotel’s core values and service philosophy. To be fully conversant of Novotel Phnom Penh BKK 1’s grooming standard All employees are responsible for minimizing breakage or loss of hotel property and reporting any incidents promptly to ensure the hotel’s assets are well-maintained.
The Assistant Revenue Manager will support the Revenue Manager in maximizing revenue and profitability for the hotel by implementing effective pricing, distribution, and forecasting strategies. The role involves analysis of market trends, competitor performance, and booking patterns to optimize room occupancy and average daily rate (ADR). This individual will play a key role in implementing revenue management practices, ensuring that the hotel's pricing strategy aligns with the market demand, and contributing to the hotel’s overall financial goals. Assist in managing and implementing the hotel's revenue strategy to maximize RevPAR (Revenue per Available Room). Analyze booking trends, historical data, and market performance to help forecast demand and set appropriate pricing strategies. Monitor and adjust room rates and availability based on market conditions and competitors. Coordinate with the Front Office and Sales teams to ensure optimal pricing and distribution strategies. Prepare regular reports on revenue performance, including occupancy, ADR, and market segment performance. Support the Revenue Manager in daily revenue meetings, contributing insights and recommendations based on analysis. Help maintain and update the hotel's property management system (PMS) to ensure accurate pricing and availability. Ensure that all revenue management systems and channels are up-to-date and functioning effectively. Assist in preparing monthly, quarterly, and annual revenue forecasts, ensuring accuracy and timeliness. Track and analyze competitor rates, market trends, and local events to recommend adjustments to pricing and promotions. Provide support in managing online distribution channels (OTAs) and managing the hotel’s rate parity across various platforms. Assist in developing and implementing special promotions, packages, and offers to drive demand. Participate in regular meetings with the sales and marketing teams to discuss strategies and updates on the revenue outlook. Perform other reasonable duties assigned by manager.
Job Summary: The Assistant Bar Manager will plan daily operational activities for venue, prepare staffs roasters, coordinate with kitchen team to run smooth operation. Plan, organize and direct team to provide exceptional service quality, maintain restaurant & bar hygiene as per brand instructions. He/she is responsible for delivering results that contribute to the mission and overall success of the outlet. The Assistant Bar Manager is part of Food & Beverage leadership member and could take on additional responsibilities for the department in short absence of the Bar Manager to do so by a specific memorandum on such occasion. Duties and responsibilities: Support Bar Manager to prepare outlet budget and financial forecast for outlet inclusive food revenue, beverage revenue and other potential revenues. Make sure the bar restaurant is performing to maximizing revenue and profit potentials. Minimize outlet costs within the budget guidelines. Ensure that potential upselling activities and promotions are on place to drive outlet daily revenue. Closely evaluate monthly P&L of outlet and actions on the highlighted points by superiors minimize restaurant & bar costs and maximize outlet profits. Prepare bar manning plan and organization chart, related outlet business plan and strategies. Manage and develop outlet operation daily and long-term goals within brands standards and instructions. Conduct daily team briefing to highlight current key activities and operational plans. Make sure that proper instructions and trainings are provide to all team member to smooth run of the daily outlet operation, fulfill guest needs and provide exceptional services. Keep effective communication with Bar Manager and chef on the matters which requires their attentions. Be present to welcome identified VIPs, take special care of influencers, regular returning guests, difficult guest and special attentions required guests, keep rise a high attention for owners and their guests. Ensure bar represent the brands and its image to the market and competitors. Ensure suitable activities to known as one of the best Bar in town. Ensure Bar & Restaurant standard operating procedures are properly trained to team and follow daily basis. Ensure and keep proper cares on all outlet assets through regular supervision of storage areas, back house areas, side stations and operational areas. Maintain restaurant & bar cleanliness, defect if any, proper layout of dining areas based on standards, organize operation supporting stations, beverage pick up counters, food serving areas, clearance areas and stewarding areas. Keep proper count and record of all equipment provided to set up and support Bar operation. Manage to perform as a leader to solve operational issues, train, develop, coach, conduct performance evaluations and resolve conflicts. Take part on recruit team members for interviews and recognize potential talents in the case of Bar Manager out of office for any task force. Ensure all team members understand their job descriptions for each position. Ensure all information’s share to team daily basis regardless working days and hours, training activities, staff related program from Talent and Culture department. Continuously keep monitor team members performance, attitude, and quality of services. Recognize and encourage potential team members via various motivational programs. Perform other reasonable duties assigned by manager. General responsibilities: All employees are responsible for following HACCP guidelines to ensure food safety and quality in all food handling and preparation processes. All employees are encouraged to participate in and contribute to the hotel’s Corporate Social Responsibility initiatives, supporting sustainability and community engagement. All employees are expected to be aware of and follow fire and safety procedures to ensure a safe environment for guests and colleagues. All employees contribute to improving the hotel’s Reputation Performance Score (RPS) by delivering excellent service and maintaining high guest satisfaction. All employees are required to read and familiarize themselves with the Heartists’ Handbook to understand company policies and procedures. All employees are responsible for maintaining and upholding Novotel Brand Standards to ensure a consistent guest experience and brand integrity. All employees are expected to embody and promote Novotel's Pillars in daily work, ensuring alignment with the hotel’s core values and service philosophy. To be fully conversant of Novotel Phnom Penh BKK 1’s grooming standard. All employees are responsible for minimizing breakage or loss of hotel property and reporting any incidents promptly to ensure the hotel’s assets are well-maintained.
Primary Responsibilities Operation Income Auditor Complete thorough audits of all daily revenue and postings, making the necessary adjustments to ensure accuracy of reporting. Collate paperwork for departures, including credit card and company charges to be forwarded to Accounts department. Ensure that reservations details for in-house guests are recorded correctly, ie. room rates, dates of stay, authority to charge. Complete relevant computer tasks in relation to Night Audit functions, including posting room charges and daily room revenues. Complete 'back up' procedures to save all data. Prepare and distribute relevant reports. Maintain hotel weekly and monthly statistics. Ensure the safety and security of the property and the smooth and efficient running of the Hotel's overnight operation. Provide supervision and support to the Front Office team and other departments when required. Ensure that suitable levels are maintained at all times for the front office team. Ensure department policies and procedures are understood by all employees and observed in tasks performed. Ensure effective communication of new and updated information regarding policies, rates and general hotel information. Ensure strict procedures are followed for all cash/credit, cheque transactions, accounting and banking procedures, issue of keys and guest confidentiality. Be proficient in the use of all front and back office equipment. Ensure preventative maintenance programs are in place. Implement training programs for all employees, conduct induction and skills training. Carry out reception duties as required. Lead by example when attending to guest requests. Show efficiency in constantly striving to provide Guest Satisfaction. Ensure the safety and security of the property and the smooth and efficient running of the Hotel's overnight operation. Finance Responsibilities FRONT OFFICE AUDIT Posting all charges of the day to the guest ledger including room charge. Handling all front office cashiers’ transactions during the late night and the early morning shift. Auditing all guest ledger charges from all department and balancing to control sheets Auditing all folios and charge vouchers transferred to city ledger and the reconciliation of the total city ledger machine reading with the total of documents on hand same audit to be performed for credit cards clearances Verification of the guest ledger balances determined at the close of the day with the total of all guest ledger folios Reading of the FRONT OFFICE posting machine and changing of the date Completion of daily check record of OPERA Review Open folios and its open balance Running Night Audit Review on Night Audit report Sending daily revenue report FOOD AND BEVERAGE REVENUE AUDIT Auditing the restaurant cashiers reports and the accompanying checks for verifying city ledger, guest ledger, cash sales, credit cards, employee’s meal and entertainment total report. Verification of the sales breakdown (food, beverage, other, service, vat) for outlets. Auditing of food covers reported Test-checking prices of items sold and addition of bills. Verify with the Front office audit that the restaurant guest ledger clearance account is in balance Verification of all correction of void recapitulates by cashier and/ or barmen with the actual bills. Make sure Cashier user are all closed. ADDITIONAL: As attach checklist for Night Auditor to do daily basic drop to Income Auditor Other Responsibilities Ensures a smooth working relationship with other departments of the hotel. To be ready and responsible to perform any other duties as designated or required by Management from time to time.
Business Performance Keep upselling food and beverage to achieve restaurant financial target. Practice related cost control activities briefed and trained by superior. Know outlet promotional activities. Operation Take part on daily team briefing with restaurant manager to be clear about current key activities and operational plans. Perform as per instructions and trainings provided to manage smooth run of the shift operation fulfill guest needs and provide exceptional services. Work hand to hand and coordinate with outlet kitchen team to create healthy and friendly working atmosphere. Keep effective communication with outlet chef, restaurant manager and beverage manager on the matters, which requires their attentions.. Be attentive at restaurant to greet all guests, make sure every guest are serving well with proper professional manner. Practice well grooming hygiene policy. Make sure captain order, pens and waiter cloths are available before shift start Ensure restaurant standard operating procedures are properly follow daily basis. Follow shift and task assigned by supervisor or restaurant manager. Maintain restaurant cleanliness, proper layout of dining areas based on standard, make sure information are shares to Supervisor if any defect in restaurant. Organize operation-supporting stations, breakfast counters, food pick up areas, clearance areas and stewarding areas. Main Complexity/Critical issues in the Job Make sure all guests and colleagues’ satisfaction perform high level of standard provided by brands. There will be assignment to support Banquet events and night shift based on requirement of events, so that must available to work different shift and flexible to support banquet operations.