8693 Hospitality Jobs - Page 32

A Sous Chef, will work closely with the Executive Chef to manage aspects of the kitchen to deliver an excellent Guest and Member experience. A Sous Chef will also be required to manage food provisions, assist with guest queries, and control costs. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage all aspects of the kitchen including operational, quality and administrative functions Manage the provision of food to Food and Beverage outlets and taking action where necessary to ensure compliance with current legislation Assist in positive outcomes from guest queries in a timely and efficient manner Ensure foods are of good quality and stored correctly Contribute to menu creation by responding and incorporating Guest feedback Ensure the consistent production of high quality food through all hotel food outlets Manage customer relations when necessary, in the absence of the Executive Chef Ensure resources support the business needs through the effective management of working rotations Support brand standards through the training and assessment of the Team Manage the kitchen brigade effectively to ensure a well-organized, motivated Team Control costs without compromising standards, improving gross profit margins and other departmental and financial targets Assist other departments wherever necessary and maintain good working relationships Comply with hotel security, fire regulations and all health and safety and food safety legislation Report maintenance, hygiene and hazard issues Be environmentally aware What are we looking for A Sous Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

Focus on customer service. Resolve issues and effectively communicate with customers and colleagues. Guide Steward Supervisors and Stewards in their jobs. Oversee the cleanliness standards for kitchen areas, banquet rooms, equipment and utensils, controlling and analyzing costs for these areas as well as costs for cleaning supplies, payroll, breakage and loss, ensuring guests and team satisfaction. In-charge of implementing the cleaning program as scheduled and monitoring the results of the program. Be up to date with new cleaning supplies, equipment, trends and systems in stewarding. Assist the Stewards during operations. Responsible for the handling and daily maintenance of all kitchen and cleaning equipment, storing safely all flatware, glassware, hollowware, utensils and related equipment. Maintain stock for cleaning supplies, chemicals and operating equipment, making requisitions when needed. Assign specific tasks to the stewarding team. Maintain and update the Steward Operating Manual, chemical and cleaning charts for the team s reference. Report all accidents and incidents. Conduct and prepare the monthly operating equipment inventory. Monitor operating equipment, reporting any breakage or loss in the Breakage and Loss Report. Coordinate with the Engineering department for preventive maintenance systems for exhaust, drainage, burners, fryers, refrigerator, freezers and other major equipment. Inspect all stewarding supplies and equipment received according to the established specifications. Check that all areas of the kitchen, canteen, and storerooms are of approved sanitation standards. Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standards at all times. Direct and check setups for buffets in the outlet and banquet functions. Provide active supervision during the implementation of cleaning schedules. Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower. Acquire contact from various hotels in the city to secure additional equipment for big functions and events. Knowledgeable of fire safety and security procedures in relation to the stewarding operation. Knowledgeable of all job description in stewarding section, capable of performing tasks as required. Check and maintain the sanitation level of the garbage room (wet and dry). Coordinate with Finance and Security in processing the disposal sale of pig s lop. Actively seek verbal feedback from customers and team members at each service period. Be available to assist on duty in the Restaurant Bars during any busy days or special events. Knowledgeable of departmental standards and able to explain the standards to team members. Assess team members performance against departmental standards. Describe, assign and delegate duties and authority for the operation of the Stewarding Team at all times. Plan ahead and ensure adequate resources are available. Coordinate with the Engineering and Housekeeping departments to ensure maintenance and cleanliness, ensuring that follow-up procedures are maintained. Ensure that the shift is reviewed, and handovers and briefings are carried out. Establish good communication with the Kitchen team. Get members of the team to work cooperatively with others. Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel. Ensure the health, safety and well-being of customers and all team members. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for An Assistant Manager Stewarding serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As Director of Sales, you are responsible for working closely with the Senior Management Team to drive business needs and expand existing business through promotional efforts and sales channels. A Director of Sales will work to develop the sales group and groom a high-performing sales team. Specifically, you will be responsible for performing the following tasks to the highest standards: Manage hotel sales and marketing plans to ensure they accurately interpret and support the objectives of the business and use these plans to focus the sales efforts for all market segments Work closely with the Senior Management Team to identify and drive focused activities on elements of the business that require additional support Prepare company contracts for the hotel in accordance with current business and pricing conditions Monitor offers, options and discounts for repeat bookings for groups, congresses and seminars in close cooperation with the Group Coordinator Develop the group team through leadership and by example to include sales development; participate in the hiring of team members, and their future success Direct and manage the forecasting process in conjunction with the Revenue Department to insure accurate, timely and complete information. Compile and/or direct the preparation of reports pertaining to the operation of the Sales Department to include, but not limited to the annual and monthly Forecast, Lead Management System, and Booking Reports Actively participate and complete the preparation of the annual Sales and Market Plan, quarterly updates, and the complexed hotels annual Budgets. Execute initiatives as outlined; swiftly implement strategies/tactics to offset changes in markets, economy or driven by the competitive set. Organize and/or attend scheduled group and related meetings Contribute to the development of company sales and marketing initiatives by recommending, implementing and monitoring appropriate local activity Organize comprehensive information describing the range of products and services offered by the hotel and deliver this information through relevant sales resources and sales channels to existing and potential Guests Produce accurate and timely reports that meet the needs of the hotel and the management company Prepare and present, on a monthly basis, the contribution, focus and activity of the proactive sales team to the hotel owners and senior management team Cooperate with other departments in the hotel, particularly Reservations and the Banqueting Department, to create an exceptional Guest experience and build strong, comprehensive sales programs Contribute to relevant management meetings to develop and implement sales and marketing initiatives What are we looking for A Director of Sales serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

The Executive Housekeeper oversees all housekeeping and laundry operations, coordinating with other departments for a smooth operation. What will I be doing As the Executive Housekeeper, you will be responsible for performing the following tasks to the highest standards: Institute department SOPs and PP. Direct the activities of housekeeping s daily operation, maintain and improve high cleaning standards of guestrooms and public areas. Extend courteous service to guests. Establish training programs, methods and procedures for team members development. Oversee departmental training programs and revise relevant manuals as necessary. Work our balanced working schedules for team members and maintain close payroll control to meet budget. Evaluate the performance of assigned team members from time to time. Listen to team members problems and assist / help to solve them. Regularly inspect vacant and occupied guestrooms to ensure cleaning standards are kept. Inspect guestroom floors, back of house, offices and public areas to ensure they are cleaned and well maintained. Supervise daily laundry operations, including the handling of guest laundry, uniform, linen and cost control, etc. Hold daily briefings with managers and supervisors, to inform them of daily VIP arrivals, guests complaints and special assignments etc. Conduct regular Housekeeping communication meetings to discuss team members feedback, rectifying errors for improvement, communicating all special instructions and happenings within the hotel, other than the morning briefings. Attend related meetings to exchange ideas for constructive improvement of hotel operation and keep others informed of Management s decisions. Maintain effective communication with the Engineering team on repairing and maintaining guestrooms, ensuring that rooms are in good condition at all times. Consult with the Front Office regarding room blocking for special repairing or deep cleaning and return them for sale at promptly. Prepare, plan and present the annual uniform budget, annual housekeeping FFE and operating equipment budget to the Director of Operation. Make sure all purchased items are inspected for assurance quality and quantity, department expenses are in control and meet hotel s budget. Meet with suppliers or external consultants to be up to date with the newest cleaning materials and equipment. Adhere to the hotel s security and emergency policies and procedures. Perform any duties assigned by the Management team deemed necessary. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Executive Housekeeper serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As Assistant Director- Catering Events, you will be responsible for the successful event planning and overall execution of all Conference Events that take place within the hotel. The Assistant Director- Catering Events will interact frequently with customers and Guests to learn about their needs and develop relationships from which to earn repeat and expanded business. What will I be doing Specifically, you would be responsible for performing the following tasks to the highest standards: Maximize all Meeting Events Sales revenue opportunities through up selling of function items Ensure the highest standards of Event Management are in place including building relationships with new/existing customers in order to secure rollover business Manage the department s day-to-day operations and activities, whereas implementation of the selling strategy yields meetings and events space Ensure the Meeting Events Team Members are developed effectively and generate a culture of high quality standards for relationship building, customer service, selling techniques, and billing and processing contracts Build strong relationships with customers, Guests and Team Members in order to gain full understanding of their needs and work to serve them effectively Accurate administration and control of all Meetings and Events related reservations and blocks Ensure that all Function Sheets are handed over the Food and Beverage Operations Team every week for the following 7- 10 days outline and that all the information is accurate, confirmed and billing details documented and in line with the credit policy To meet greet nominated conference contact or organizer to check on their satisfaction and the set up of the meeting rooms on the day of the event To conduct Show rounds for companies agents in line with the Company policy To support the Food Beverage operations and room reservations team with information as required Ensure all information is relayed to the Chef and Operations Team in a timely manner to ensure they can order and roster effectively Attend Sales events, as required To support in other properties within the Cluster as required, according to the business needs Additional Sales Involvement: Review business plans, identify gaps and ensure proactive efforts to fill capacity and meet set targets Contribute to the selling strategy of the hotel, and manage the departments adherence to achieving that strategy To raise invoices for Events in line with quotations and forward them to the accounts departments on a daily basis with relevant back up documentation to expedite payment Understand the competitive market place and implement approaches to ensure the hotel stays ahead in the local market What are we looking for An Assistant Director- Catering & Events serving Hilton brands is always working on behalf of our Guests and working with other Team Members.

The General Manager is responsible for managing daily hotel operations and providing overall leadership in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing As the General Manager, you will be responsible for performing the following tasks to the highest standards: Champion Business Excellence Drive the hotel's financial success and guest satisfaction by exceeding key performance indicators. Collaborate with Sales and Marketing to develop revenue-generating strategies for the hotel. Stay ahead of market trends and seize new opportunities. Lead with Vision Inspire a culture of excellence by providing strong leadership to all team members. Monitor and develop team member performance, particularly the executive team and department heads. Foster a workplace where every team member thrives and contributes to the property's collective goals. Elevate Guest Experience Manage operations with a keen eye for detail. Monitor guest feedback and implement improvements as necessary to exceed guest expectations. Deliver exceptional service to ensure every guest leaves with a desire to return. Financial Stewardship Develop and manage the hotel's budget, including revenue forecasting, expense control, and capital expenditures. Regularly evaluate and analyze our financial landscape and adjust course to meet and surpass our financial objectives. Quality Assurance Guarantee the highest standards of hotel upkeep, safety, and guest satisfaction. Conduct regular inspections to ensure compliance with quality and brand standard requirements. Implement improvement initiatives to enhance overall guest experience and hotel reputation. Owner Relations Build strong rapport with hotel owners through proactive and ongoing communication. Serve as a primary liaison between hotel owners and corporate entities. What are we looking for Prior Hotel General Manager experience with strong operations knowledge. Success in driving commercial returns and revenue. Strong leadership and interpersonal skills with the ability to inspire and motivate a diverse team. Outstanding communication and negotiation skills with a customer-first mindset. Solid grasp of financial management principles and experience in budgeting and forecasting. Dynamic, innovative, and solutions-oriented, with the ability to be adaptable to meet the ever-changing demands of the industry.

As the Stewarding Manager, you will be responsible for performing the following tasks to the highest standards: Maintain high customer service focus with customers in mind. Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with customers and colleagues. Responsible for guiding Steward Supervisors and Stewards in their jobs. Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss. Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action. Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding. Assist the stewards during operations. Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment. Ensure all cleaning supplies and equipment are sufficiently stocked. Maintain and update the steward operating manual, chemical charts and cleaning chart for the team s reference. Prepare and monitor the requisition of all chemicals and equipment. Report all accidents and incidents. Conduct and prepare the monthly operating equipment inventory. Report and monitor the breakage and loss report for operating equipment. Prepare purchase requisition for operating equipment and cleaning supplies. Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment. Inspect all stewarding supplies and equipment received, according to the established specification. Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards. Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition. Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times. Gives direction and check set-up of buffet set in the outlet and banquet functions. Provide active supervision during the implementation of cleaning schedules. Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower. Acquire contact from various hotels in the city to secure additional equipment for big functions and events. Knowledgeable on fire safety and security procedures in relation to stewarding operations. Knowledgeable of all job description in stewarding section and capable of performing the tasks as required. Check and maintain the sanitation level of the garbage room, both wet and dry. Coordinate with Finance and Security in processing disposal sales. Actively seek verbal feedback from customers and team members during service period. Assist in the restaurant and bar during busy days or special events. Knowledgeable of departmental standards and able to explain the standards to team members. Assess team members performance against departmental standards. Describe, assign and delegate duties and authority for stewarding operations. Plan ahead and ensure adequate resources are available. Ensure shifts are reviewed, handovers and briefings are carried out. Establish good communication and teamwork within the kitchen team and others. Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel. Ensure the health, safety and well-being of customers and all team members. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Stewarding Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School diploma or equivalent. Minimum of 5 years working experience in a 5-star category hotel. At least 1 year of Assistant Chief Steward experience in an international brand hotel. Possess a valid health certificate. Able to train and motivate team members. Able to set priorities and complete tasks efficiently. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Guide and direct the Stewarding team to perform at their best level in terms of quality, hygiene and profitability. Flexible, responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. Approach all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Proficient in Microsoft Word and Excel. Knowledgeable in HACCP. Good command in English, both verbal and written to meet business needs, preferred. Working experience within Hilton Group, advantageous.

As aDirector of conference and events, you promote the services and facilities of the cluster Hotels to all customers and Guests and cross sell the other products within the Hilton family of brands. TheDirector of conference and eventsoversees all Conference and Events Sales offices to ensure active conversion of customer enquiries. Specifically, you will be responsible for performing the following tasks to the highest standards: Develop future and repeat business contributing to the profitability of the hotel Review the Clusters business plans, identify gaps and ensure proactive efforts to fill capacity and meet set targets Contribute to the selling strategy of the hotel, and manage the departments adherence to achieving that strategy Understand the competitive market place and implement approaches to ensure the Cluster stays ahead in the local market Ensure Sales Team Members are developed effectively and generate a culture of high quality standards for relationship building, customer service, selling techniques, and billing and processing contracts Manage and develop the Cluster Conference and Events Sales Team to ensure career progression and effective succession planning within the hotel and company Build strong relationships with customers, Guests and Team Members in order to gain full understanding of their needs and work to serve them effectively Manage staff performance in compliance with company policies and procedures Recruit, manage, train and develop the Conference and Events Sales Team What are we looking for ADirector of conference and eventsserving Hilton brands is always working on behalf of our Guests and working with other Team Members.

The Assistant Hygiene Manager assists, supervises and manages The HFSMS (Hilton Food Safety Management System) for the entire FB culinary operation and company. This role also directs, coaches and trains team members to enhance the team s skills. He / she will work effectively with the Production, Housekeeping Engineering teams on a daily basis to ensure HACCP HFSMS standards are adhered to and food safety production remains consistent. What will I be doing As the Assistant Hygiene Manager, you will be responsible for performing the following tasks to the highest standards: Assist in the entire HACCP HFSMS program. Responsible for daily FB audit, action plans and reports. Training all culinary and FB team members. Maintain good communication with internal, external guests and team members. Supervise daily and point out malpractices, recording it in a logbook for further action. Knowledgeable of fire control and safety procedures. Check and ensure that garbage room hygiene up to standard and method of garbage classification is approved. Maintain contact with customers, suppliers, government, competitors and the other league members. Motivate all culinary members, building strong teamwork. Organize and assist the Finance team with the monthly inventory. Mentor all Kitchen, Food Beverage team members in ensuring food safety standards. Schedule, conduct and follow up on HACCP HFSMS meetings. Attend designated meetings and deal with a diverse group of important external callers and visitors. Interact and communicate with individuals at all levels of public and private entities. Drive the Continuous Improvement Programme with an established and dedicated team that has assisted in the company achieving HFSMS and are focused on HACCP accreditation. Communicate with the Executive Chef and Executive Sous Chef on all aspects of the HFSMS HACCP, to ensure proper co-ordination of instructions and directives. Streamline all training requirements with HFSMS HACCP team members and ensure it is adhered to. Supervise hygiene procedures, monitor logbooks, hot and cold service holding units to ensure proper food turnover and cleanliness. Implement corrective actions when food does not comply with HACCP standards. Emphasize on the importance of our FIFO (First in, first out) and date labelling systems. Maintain a good working relationship with other departments and employees to ensure full co-operation and commitment from all. Perform other duties related to operations in order to maintain the food safety management system of the hotel. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for An Assistant Hygiene Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: At least 5 years of working experience in the Industrial Hygiene field. Certified Safety Professional (CSP). Good command in English, both verbal and written to meet business needs. Proficient in Microsoft Word and Excel. Good team player. Capable of accomplishing assignments. Able to operate all cleaning equipment.

A Stewarding Supervisor under the general guidance of the Chief Steward or Assistant Chief Steward, oversees and supervises all aspects of stewarding operation during a shift, in adherence to Hilton policies and procedures. This role ensures that the cleanliness, hygiene and sanitation of all kitchen areas, equipment and utensils are maintained in accordance to established quality standards. What will I be doing As the Stewarding Supervisor, you will be responsible for performing the following tasks to the highest standards: Maintain a high customer service focus with customers in mind. Possess a positive attitude, take responsibility and initiative to resolve issues and communicate clearly with customers and colleagues. Responsible for guiding the stewards in their jobs. Assist the Chief Steward to control and analyze on an on-going basis the cleanliness of kitchen areas, banquet rooms (back of the house), equipment and utensils, operating and cleaning supplies, as well as team members payroll, related costs, breakage and loss. Provide sufficient cleaning supplies and equipment which are in accordance with sanitation standards and in good condition to the outlets and kitchen sections, for stewarding operation during a shift. Responsible for the results in implementing the cleaning schedule. Take daily inventory and make requisition of cleaning supplies. Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment. Maintain and update the steward operating manual, chemical charts and cleaning charts for the team s reference. Prepare and monitor the requisitions of all chemicals and equipment. Conduct and prepare the monthly operating equipment inventory. Report and monitor the breakage and loss report for operating equipment. Keep the storeroom in order. Maintain the polishing machine and the deoxidizing bath in perfect order. Operate and maintain the automatic dish-washing machine and other cleaning equipment. Provide the restaurants with sufficient dishes. Clean the floor and the tiles in the kitchen, corridors and stewarding areas. Assist the Chief Steward to check that all areas of the kitchen, canteen, and storerooms are up to sanitation standards. Complete the FSMS checklist in preparation for service. Check reservations for the day, ensure that the team is aware of busy areas in the operation. Perform all duties and responsibilities safely for yourself and others in the workplace. Assist Waiters, Bar Attendants and Kitchen team members where required. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Stewarding Supervisor serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Middle School diploma equivalent or above. At least 3 years working experience in a 5-star category hotel. Minimum of 2 years as a Stewarding Team Leader in an international brand hotel. Possess a valid health certificate. Knowledgeable of opening hours for restaurants and hotel outlets. Capable of training and motivating team members. Able to set priorities to complete tasks in a timely manner. Able to work in a moist, hot and sometimes loud environment. Knowledgeable in HACCP.

What will I be doing As the Front Office Manager / Asst Front Office Manager, you will be responsible for performing the following tasks to the highest standards: Maintain high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your personal performance. Be flexible, responding quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. Actively seek verbal feedback from customers and team members at every opportunity. Agree and implement actions to make improvements to customer service. Positively dealing with and learn from customer complaints and comments with follow-up and feedback to the Director of Operations. Make sure all customer requests and queries are responded to promptly and effectively while assisting on the floor during peak periods each day. Be available to assist on duty in the hotels during any busy days or special events. Maintain a presence in the lobby setting the example for team members for guest service. Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before the guests ask. Have detailed knowledge of Hilton departmental standards, explaining the standards to the team and training each team member individually with specific job skills checklists that relate to their responsibilities. Assess team members performance against standards. Monitor standards through regular standards review checks. Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service. Implement and follow through with improvements identified. Demonstrate positive leadership characteristics which inspire team members to meet and exceed standards. Prepare rosters and job schedules for team members to meet business needs (taking into consideration internal activities, occupancy and external events, promotions etc.). Communicate effectively with Housekeeping, groups and tours about any in-house group holding catering events, ensuring direct liaison with group leaders upon arrival for special requests. Describe, assign and delegate duties and authority for the operation of the department at all times. Understand the situation in other departments and their implications for your own department. Plan ahead and ensure adequate resources are available. Coordinate with the Housekeeping department to ensure cleaning is followed-up, ensuring that follow-up procedures are maintained. Ensure that the shift is reviewed, handovers and briefings are carried out. Maintain in-depth technical knowledge and skills required for the job. Maintain guest histories to assist with returning guests. Establish good communication with the Housekeeping team. Attend and participate in regular operational and hotel meetings. Ensure that supplier liaison with the Purchasing team ensures maximum support with regards to sponsorship, marketing and pricing initiatives. Responsible for the maximization of room revenue and profit through commercial room management, ensuring a consistently high standard of customer service within the department. Make all decisions regarding overbooking the hotel on the same day, ensure all out bookings are carried out by members of the Management and that overbooking levels for future days will be monitored by the Revenue Manager. Understand the goals of the hotel and the department s role in achieving it, communicating goals to the team. Ensure that daily operation is managed by the Guest Service Managers and Supervisors who are totally accountable for the profitability and service standards achieved. Sett and agree to departmental objectives for self and team. Represent the needs of the team to others in the hotel. Get members of the team to work co-operatively with others. Keep the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events, promotions in the restaurants and bars. Be aware of potential highs and lows in the business. Create and implement sales promotions and team members incentives as per discussion with the Director of Operations. Assist the Marcom team with the preparation of event brochures. Assist with the annual marketing plan to establish a list of marketing activities in line with the annual business plan, supported by appropriate advertising and promotion budgets from suppliers with the support of the Revenue Manager and marcom team. Identify, communicate and act on potential sales leads. Participate in the development of the annual budget, developing short and long term financial operating plans. Use key monitors and financial targets to evaluate the department s performance and make future plans. Analyze financial information that is provided via the payroll system and ONQ, to assist decision making. Complete regular financial and operating reports as required or requested by the Director of Operations. Forecast potential costs, review expenses on a monthly basis and implement actions for improvement, following the company s control procedures. Communicate relevant financial information to the team. Analyze and explain any financial variance against plans. Set-up and maintain leave plans for the department. Monitor, control and minimize overtime for the department. Carry out seasonal inventory of operating equipment. Understand the quantity and quality of people needed to operate the department. Carry out selection interviews and make effective recruitment decisions based on skills and attitude. Ensure that new recruits have all relevant information before commencing employment. Plan and ensure that departmental orientation is carried out. Ensure standards trainings and assessments are carried out. Regularly review individual and team performance against objectives and provide feedback. Develop and implement department training plans to meet business needs. Carry out training programs for team members with the Training Manager and departmental trainers. Assist in the training of team members ensuring that they have the necessary skills to perform their duties with maximum efficiency. Review and evaluate all training activities. Carry out annual appraisals with all team members in accordance with legal and hotel guidelines and identify individual training needs. Provide relevant training to new team members. Introduce appropriate product knowledge courses for team members. Understand relevant Health Safety (HS) legislations and their implications on the operation of the department. Communicate to the team their responsibilities within HS. Ensure that safe and healthy working practices are implemented at all times. Participate in community public relations for the hotel. What are we looking for A Front Office Manager / Asst Front Office Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviour, skills, and values that follow: Good communication, organization and coordination skills. Good team player. Responsible and self-motivated. Patient, responsible and proactive in dealing with problems. Able to maintain excellent relations with team members. Able to work under great physical and mental pressures. Familiar with computer systems. Fluent in spoken and written English to meet business needs.

The Assistant Learning & Development Manager coordinates and manages the implementation of hotel trainings in line with brand and hotel policies and procedures. This role develops and maintains training resources, implement systems that promote growth and development, ensuring that all promises to stake holders are delivered. He / she assists the Director of Human Resources in creating an effective and efficient operation for the Training department. What will I be doing As the Assistant Learning & Development Manager, you will be responsible for performing the following tasks to the highest standards: Update the training notice board with all information on the situation in and out of the hotel as well as training information. Assist the Manager of HR to organize reward and certification programs Organize reward and certification programs. Organize in coordination with the Manager of HR and Department Heads, approved cross trainings. Carry out talent programs according to brand standards. Assist to set up and maintain training and talent program policies. Develop plans to conduct needs analyses and in-house training on a regular basis. Regularly keep training records. Develop tools and systems to ensure training and development programs meet hotel objectives. Ensure that training and development are integrated into business plans and budgets, and targeted goals are identified and monitored. Take part in the preparation and planning of the Training department s goals and objectives. Assist to set up the talent program budget. Take part in team member performance reviews and set up development plans. Facilitate multiskilling. Manage the planning and delivery of orientation programs. Offer support and advice on personal development plans to team members under your supervision. Implement appropriate management practices that provide team members with motivation and communication. Provide information as required regarding training records and attendance. Assist all departmental trainers if necessary, with trainings. Deal effectively with guests and workplace colleagues from a variety of cultures. Be aware of duty of care, and adhere to occupational health and safety legislations, policies and procedures. Adhere to the hotel s security and emergency policies and procedures. Be familiar with property safety, current first aid and fire emergency procedures. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Assistant Manager - Learning & Development, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: University graduate. Minimum 3 years of related working experience in the hotel industry. At least 2 years of management experience in a training supervisory or above role, in an international 4/5 star hotel. Excellent command of written and spoken English to meet business needs. Knowledgeable of Learning & Development. Good communication skills. Good presentation and teaching skills. Good project management skills. Excellent coordination and organization ability. Willing to take challenges and work under pressure.

As a Commis Chef, you are responsible for preparing and presenting high quality dishes to deliver an excellent Guest and Member experience. A Commis Chef will also be required to prepare all mis-en-place and contribute to departmental targets. Specifically, you will be responsible for performing the following tasks to the highest standards: Ensure consistent great food production, in line with the high quality standards expected by Hilton Perform tasks within a timely manner Contribute to Kitchen revenue through effective food cost control Provide support to the Kitchen brigade Prepare and present high quality dishes within company guidelines Keep all working areas clean and tidy and ensure no cross contamination Prepare all mis-en-place for all relevant menus Assist other departments wherever necessary and maintain good working relationships Report maintenance, hygiene and hazard issues Comply with hotel security, fire regulations and all health and safety and food safety legislation Awareness departmental targets and strive to achieve them as part of the team Meet all health and hygiene requirements Be environmentally aware What are we looking for A Commis Chef serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: Previous experience as a Commis Chef or Apprentice Chef NVQ Level 1 Positive attitude Good communication skills Ability to work under pressure Proven ability to work with a team and to follow instruction A passion to learn and a drive to succeed in a culinary/hospitality career Proof of completion in a basic food hygiene course A passion for food and the culinary arts Completion of an accredited commercial cookery course or trade apprenticeship Experience multi-tasking and working in an environment with rigorous standards It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: NVQ Level 2

The General Manager is responsible for managing daily hotel operations and providing overall leadership in the hotel's continuing effort to deliver outstanding guest service and financial profitability. What will I be doing As the General Manager, you will be responsible for performing the following tasks to the highest standards: Champion Business Excellence Drive the hotel's financial success and guest satisfaction by exceeding key performance indicators. Collaborate with Sales and Marketing to develop revenue-generating strategies for the hotel. Stay ahead of market trends and seize new opportunities. Lead with Vision Inspire a culture of excellence by providing strong leadership to all team members. Monitor and develop team member performance, particularly the executive team and department heads. Foster a workplace where every team member thrives and contributes to the property's collective goals. Elevate Guest Experience Manage operations with a keen eye for detail. Monitor guest feedback and implement improvements as necessary to exceed guest expectations. Deliver exceptional service to ensure every guest leaves with a desire to return. Financial Stewardship Develop and manage the hotel's budget, including revenue forecasting, expense control, and capital expenditures. Regularly evaluate and analyze our financial landscape and adjust course to meet and surpass our financial objectives. Quality Assurance Guarantee the highest standards of hotel upkeep, safety, and guest satisfaction. Conduct regular inspections to ensure compliance with quality and brand standard requirements. Implement improvement initiatives to enhance overall guest experience and hotel reputation. Owner Relations Build strong rapport with hotel owners through proactive and ongoing communication. Serve as a primary liaison between hotel owners and corporate entities. What are we looking for Prior Hotel General Manager experience with strong operations knowledge. Success in driving commercial returns and revenue. Strong leadership and interpersonal skills with the ability to inspire and motivate a diverse team. Outstanding communication and negotiation skills with a customer-first mindset. Solid grasp of financial management principles and experience in budgeting and forecasting. Dynamic, innovative, and solutions-oriented, with the ability to be adaptable to meet the ever-changing demands of the industry.

As the Executive Floor Agent, you will be responsible for performing the following tasks to the highest standards: Ensure that rooms and services provided by the hotel are correctly accounted for within guests statements. Provide food and beverage services to executive floor guests, assisting the Executive Floor GSA in the daily check in and check out as well as the executive floor lounge operation. Greet customers immediately with a friendly and sincere welcome, using a positive and clear speaking voice, listen to understand requests, respond with appropriate action and provide accurate information such on outlet hours, special VIP programs, events, etc. Promptly answer telephone calls, advise other team members of special guests needs and pass the information accordingly. Ensure that the Executive Lounge equipment and systems are functioning at all times, and that the area is maintained in a clean, tidy and organized way. Receive special requests from guests and respond appropriately or forward requests to appropriate team members for decisions and actions. Record guests complaints, conducting thorough research to develop the most effective solution and negotiate results. Listen and extend assistance in order to resolve problems such as price conflicts, insufficient heating or air conditioning, quality of dishes, etc. Remain calm and alert especially during emergency situations and heavy hotel activity. Plan and implement detailed steps by using experienced judgment and discretion. Take on an active role in the team by being kind, cooperative, and helpful and never forgetting the person behind the guest. Actively take part in training where and when required, attending formal training sessions and on the job trainings to ensure standards and develop skills and abilities. Contribute to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests. Take on an active role in the Executive Floor team, ensuring effective communication and working as a team in order to reach goals and targets. To assist the Executive Floor Guest Service Agents where and when required. Create a warm and welcoming arrival for guests, ensuring that they feel expected and immediately at-home when they arrive. Ensure that VIP guests who are to have their amenities replenished are done so according to convenient times for the guest. Ensure that rooms, hallways and back of house areas are free of dirty plates, cutlery and mess from the amenity items. Handle complaints promptly and efficiently, taking necessary action, and informing the Executive Manager or Guest Service Manager to follow-up where appropriate. Follow-up with all guests to ensure satisfaction with problem resolutions. Ensure that VIP guests are treated personally and recognized as an individual. Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received. Set-up meal period displays, ensuring the correct quality and quantity of food and beverage items, as well as attention to details in order to promote the hotel s daily offerings. Work with a sales attitude, offer refills and accompanying dishes where appropriate, ensuring that opportunities to up-sell food and beverages are maximized and that guests do not feel pressured into a sale. Apply Hilton brand standards in each and every action, acting as a role model and example of how the standards should be carried out in a practical setting. Knowledgeable of the hotel s facilities and services as well as basic knowledge of Hilton International, MEAP and other properties in China. Up to date with information on facilities, attractions, and places of interests, sights and activities in and around the hotel. Effectively communicate, coordinate and cooperate with Housekeeping, FB, Room Service and Engineering. Report problems with hotel systems, hardware or facilities to the appropriate party and follow up to ensure that corrective action has been taken. Collect daily requisitions of food and amenity items from Receiving and Stores, ensuring that only quality items are accepted and then prepared. Manage the inventory of food stock, ensuring that items are not wasted and are handled correctly. Pass on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed, and guest satisfaction is confirmed. Attend daily briefings, shift handovers, meetings and read the logbook on a daily basis. Ensure that the Executive Floor Manager is kept aware and up to date of operational issues. Ensure that the day-to-day functions of the Executive Lounge Butlers are completed, including but not limited to checklists, set-ups for meal periods, daily requisitions, buffet and breakfast services, and replenishments. Handle food and beverages in a safe, hygienic and professional way, ensuring that all caution is taken when handling food and when cleaning in order to prevent sickness and contamination. Adhere to local health and safety regulations. Do up a monthly inventory of food and beverage items, and other service items used in the operation, ensuring that a minimum par level is available and managing requisitions on a day-to-day basis to ensure that the Executive Lounge does not run short. Clean and tidy the Executive Lounge Pantry on a daily basis, ensuring that it is free from rubbish and that it adheres to health and safety standards. Keep up to date and aware of competitor activities in order to be well informed. Adhere to the hotel selling strategy of Demand Based Pricing and maintain rate integrity by offering clear, transparent, and value for money rates to guests. Comply with Health Safety, Emergency Management, the Disaster manual, Fire procedures and regulations, taking part in the fire team when and where directed. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Executive Floor Service Agent serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

The Sous Chef will manage and lead the team to ensure smooth running culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Sous Chef, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the Stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Sous Chef, serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School graduate or above. 5 years as cook in a Chinese / Banquet / Main / Pastry Kitchen in a 5-star category hotel or individual restaurant with high standards. At least 3 years as a Chef de Partie or 1 year equivalent position in an international brand hotel. Possess a valid health certificate. Knowledgeable with cooking techniques such as boiling, frying, stewing, reduction, simmering, steaming, baking, soup making, and dry goods preparation (for Chinese / Banquet Kitchen). Possess a variety of boiling, frying, stewing, reduction, simmering, steaming, baking, boiling, barbeque and dressing techniques (for Main Kitchen). Have a variety of pastry, chocolate and bread making techniques (for Pastry Kitchen). A dynamic and creative individual who brings a vast and varied experience in culinary arts, menu design and food promotions. A hands-on trainer who coaches and leads by example, motivates and impresses upon the team the right attitude and spirit of culinary excellence. Able to work with and consume all products and ingredients. Able to convert recipes and follow them through. Proficient in Microsoft Word and Excel. Able to set priorities and complete tasks in a timely manner. Work well in stress situations, remain calm under pressure and able to solve problems. Excellent leadership skills. Knowledgeable in HACCP. Technical education in hospitality or culinary school preferred. Good command in English, both verbal and written to meet business needs, preferred. Work experience in similar capacity with international chain hotels preferred.

A Pastry Chef performs all Pastry Kitchen and Bakery related work, and assists in the day-to-day operation of the kitchen. This role assumes total responsibility, controls, checks and supervises the Pastry Kitchen and Bakery. He / she will assume the responsibility for the on the job training function. What will I be doing As the Pastry Chef, you will be responsible for performing the following tasks to the highest standards: Assist the Director of Culinary with the planning of dessert menus and food promotions. Control standards of food production and presentation throughout the hotel. Examine goods and quality of received goods. Ensure the Cooks follow standard recipes and methods of preparation. Inform the Director of Culinary immediately of bad products. Assist the Director of Culinary with the planning and designing of new Pastry Kitchen and Bakery improvement schemes. Discuss with the Director of Culinary on the choice of Pastry Kitchen or Bakery equipment. Work closely with the Director of Culinary. Keep up to date with new development techniques and equipment, instructing assigned team members on the correct usage. Assist with costing and pricing of dessert menus and other food services, taking into consideration the profit margins lined out in the hotel budgets. Liaise with banquet department and outlet manager on guests comments and follow up with necessary action. Constantly examine food supplies to ensure that they conform to quality standards stipulated by the company. The Pastry Chef is responsible for food purchases, the Pastry Chef is responsible for food purchases, working with the Purchasing Manager to get the best quality for the best price. Responsible for the quality of food prepared in the kitchen under your supervision, constantly inspecting taste, temperature and visual appeal of the food. Plan, prepare and implement high quality food and beverage products and set-ups in all areas and restaurants. Maintain all HACCP aspects within the hotel operation. Train all staff on the correct usage of all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily Chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on off-site events when tasked. Complete tasks and jobs outside the kitchen areas when requested. Assist with inventory taking. Knowledgeable about hotel s occupancy, events, forecasts and achievements. Work on new dishes for food tastings and photo taking. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Learn and adapt to changes. Be receptive to constructive feedback. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensue ingredients in the refrigerators are checked and replaced appropriately. Check that all equipment is in good working order and if necessary, report to the Executive Sous Chef faults and problems to be solved. Prepare the necessary work orders for the Engineering department. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standards and make necessary adjustments. Select team members who display qualities and attributes that reflect the department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor the overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake the necessary steps to maintain the highest possible standard in this area. Attend communication meetings and ensure all assigned team members receive this communication. Control and monitor optimum food costs to yield maximum amount of outlet profit and maximum guest satisfaction. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned.

A Chef de Cuisine will manage and lead the team to ensure smooth culinary operation and maximize the level of standard in the hotel s kitchen. What will I be doing As the Chef de Cuisine, you will be responsible for performing the following tasks to the highest standards: Plan, prepare and implement high quality food and beverage products, and set-ups in all areas in the restaurant. Work seamlessly with recipes, standards and plating guides. Maintain all HACCP aspects within the hotel operation. Use appropriately all equipment, tools and machines. Focus on constant improvement of training manuals and SOPs. Participate actively in quality initiatives such as daily chef briefings and monthly team meetings in order to constantly improve the culinary operation, meet targets and keep communication flowing. Work on offsite events when requested. Complete tasks and jobs outside of the kitchen area. Assist in inventory taking. Knowledgeable of hotel s occupancy, events, forecasts and achievements. Prepare menus as requested, in a timely fashion. Work on new dishes for food tastings and photo taking. Control stations within the kitchen. Work closely with the stewarding department to ensure high levels of cleanliness and low levels of lost and breakages. Effectively respond to guests requests. Learn and adapt to changes. Be receptive to constructive feedback. Purchase for and control production. Maintain at all times a professional and positive attitude towards team members and supervisors. Adhere to established hotel rules and team member handbook, ensuring all team members under your supervision do so as well for the department to operate smoothly. Coordinate, organize and participate in all production pertaining to the kitchen. Check and follow-up on the assembling of ingredients and equipment for the ala carte menu, daily menus and seasonal specials, maintaining the standards of pre-set recipes, portion control and costing at all times. Be disciplined and adhere to proper work practices at all times for yourself and team members assigned to you. Maintain good personal hygiene, clean uniforms, proper sanitation and cleanliness of the workstations and work tools. Be aware of the dangers of contaminated food and ensure ingredients in the refrigerators are checked and replaced appropriately. Report to the Executive Chef on any issues and take appropriate action. Follow-up on changes in new recipes or work methods pertaining to new menus, daily specials, and promotional activities as instructed by the Executive Sous Chef. Work closely with the Executive Sous Chef in determining the quantity of food items and ingredients to be produced, bought or prepared for that day. Exercise maximum control on wastage to achieve optimum profitability. Check all equipment belonging to the department and make sure that all are in good working order, and if necessary, report faults or problems to the Executive Sous Chef. Prepare the necessary work orders for the Engineering department. Ensure that recipes and costings are established and updated. Monitor food quality and quantity to ensure the most economical usage of ingredients. Check that the quality of food prepared by team members meet the required standard and make necessary adjustments. Select team members who display qualities and attributes that reflect department standards. Manage the training function and ensure all team members are certified in their position before taking charge of an area of responsibility. Monitor overall food operation and ensure that food items are being prepared in a timely and correct manner. Oversee the cleanliness, hygiene and maintenance of the kitchen and undertake steps necessary to maintain the highest possible standards in this area. Control, monitor and be responsible for food costs to yield the maximum amount of outlet profit and maximum guest satisfaction. Review all timesheets to ensure that team members work times and meal breaks are accurate. Understand, practice and promote teamwork to achieve missions, goals, and overall departmental standards. Ensure that team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Train team members on the correct usage of all equipment, tools and machines. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Chef de Cuisine serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High school graduate. 8-10 years as Head of Kitchen in a 4 / 5-star category hotel or individual restaurants with high standards. Basic spoken English to meet business needs. Up to date with sanitation classes. Possess a valid health certificate. Proficient in an additional language. Knowledgeable in HACCP. Participated in additional culinary classes or seminars. Work experience in similar capacity with international chain hotels. Technical education in hospitality or culinary school preferred

The Engineering Executive inspects and assists in the regular maintenance of the Engineering department's systems as well as execute maintenance requests from the systems. What will I be doing As the Engineering Executive, you will be responsible for performing the following tasks to the highest standards: Lead, plan and organize. Deal with emergent situations and solve equipment problems. Ensure that all staff receive technical training, supervision and are assessed. Ensure that the department adheres to hotel policies, procedures and guiding principles. Manage and control wastage, make good use of energy and materials, and be environmentally friendly. Effectively lead employees, setting a good example, proactive and good leadership. Organize staff to do routine maintenance work, ensuring that the quality of work meet hotel standards. Report any irregularities / situations to your superior. Assist the manager in employee managing and maintenance planning, motivate staff to achieve the common goal and enhance team spirit. Ensure hotel systems and equipment are maintained, supervise and arrange all procedures. Ensure that all relevant systems and equipment plant are in good condition and high standards. Carry out preventive maintenance, energy conservation and cost control programs. Keep a proper record of relevant hotel systems and equipment. Control and manage properly all equipment, tools and materials. Actively enhance effective communications with the supervisor, staff, and local authorities. Monitor and supervise closely all contractors and construction, ensuring the highest standards. Complete other tasks assigned by your superior What are we looking for An Engineering Executive serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.

As the Stewarding Manager, you will be responsible for performing the following tasks to the highest standards: Maintain high customer service focus with customers in mind. Have a positive attitude, take responsibility and initiative to resolve issues as well as communicate clearly with customers and colleagues. Responsible for guiding Steward Supervisors and Stewards in their jobs. Control and analyze cleanliness standard for kitchen areas, banquet rooms (back of the house), equipment, utensils, guests and team satisfaction, operating supplies, cleaning supplies, payroll, related costs, breakage and loss. Responsible for implementing a detailed cleaning program as scheduled, monitoring the results of each action. Keep up to date with new cleaning supplies, equipment, trends and systems in stewarding. Assist the stewards during operations. Responsible for the proper handling and maintenance of all equipment in the kitchen, storing and safekeeping all flatware, glassware, hollowware, utensils and related equipment. Ensure all cleaning supplies and equipment are sufficiently stocked. Maintain and update the steward operating manual, chemical charts and cleaning chart for the team s reference. Prepare and monitor the requisition of all chemicals and equipment. Report all accidents and incidents. Conduct and prepare the monthly operating equipment inventory. Report and monitor the breakage and loss report for operating equipment. Prepare purchase requisition for operating equipment and cleaning supplies. Coordinate with the Engineering department for the preventive maintenance system for exhaust, drainage, burners, fryers, refrigerators, freezers and other major equipment. Inspect all stewarding supplies and equipment received, according to the established specification. Ensure that the level of sanitation in all areas of the kitchen, canteen, and storerooms are up to sanitation standards. Check daily that all kitchen equipment and cleaning equipment are in safe and good working condition. Update and review cleaning products, purchase specifications and cleaning methods to ensure the highest possible standard at all times. Gives direction and check set-up of buffet set in the outlet and banquet functions. Provide active supervision during the implementation of cleaning schedules. Monitor the daily, weekly and monthly banquet functions, outlet promotions and activities, to plan for provision of equipment and manpower. Acquire contact from various hotels in the city to secure additional equipment for big functions and events. Knowledgeable on fire safety and security procedures in relation to stewarding operations. Knowledgeable of all job description in stewarding section and capable of performing the tasks as required. Check and maintain the sanitation level of the garbage room, both wet and dry. Coordinate with Finance and Security in processing disposal sales. Actively seek verbal feedback from customers and team members during service period. Assist in the restaurant and bar during busy days or special events. Knowledgeable of departmental standards and able to explain the standards to team members. Assess team members performance against departmental standards. Describe, assign and delegate duties and authority for stewarding operations. Plan ahead and ensure adequate resources are available. Ensure shifts are reviewed, handovers and briefings are carried out. Establish good communication and teamwork within the kitchen team and others. Keep the team up to date about departmental, hotel, company activities, special events and restaurant promotions through regular communication meetings and memos. Assist with selecting, training, coaching and developing team members to meet current and future needs of the department and the hotel. Ensure the health, safety and well-being of customers and all team members. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. Carry out any other reasonable duties and responsibilities as assigned. What are we looking for A Stewarding Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: High School diploma or equivalent. Minimum of 5 years working experience in a 5-star category hotel. At least 1 year of Assistant Chief Steward experience in an international brand hotel. Possess a valid health certificate. Able to train and motivate team members. Able to set priorities and complete tasks efficiently. Work well in stressful situations, remain calm under pressure and able to solve problems. Able to work in a moist, hot and sometimes loud environment. Guide and direct the Stewarding team to perform at their best level in terms of quality, hygiene and profitability. Flexible, responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing co-operation and support to colleagues in the pursuit of team goals. Approach all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Proficient in Microsoft Word and Excel. Knowledgeable in HACCP. Good command in English, both verbal and written to meet business needs, preferred. Working experience within Hilton Group, advantageous.

The Assistant Manager Recreation assists in the overall operation and control of the spa and wellbeing activities. This role is responsible for the entire operation of the Spa Fitness facilities including consultations, reservations, treatments, retailing, spa cuisine, fitness exercise programs and the exercise studio. What will I be doing As the Assistant Manager Recreation, you will be responsible for performing the following tasks to the highest standards: Meet and exceed guests expectations through monitoring and making improvements. Assist the Recreation Manager in completing all tasks. Responsible for the membership sales of the fitness centre, making and completing the membership sales plan. Develop good relationships with hotel guests and Fitness Centre members. Select Fitness Instructors for Fitness Centre members and make course plans. Responsible for the efficiency and profitability of the Fitness Centre and Spa operations. Identify problems and report to the Director of Operations for improvement and resolution, providing relevant information to the Management. Interview, train and evaluate Fitness Centre and Spa staff. Encourage and motivate employees to improve work efficiency. Participate and make equipment maintenance plans as well as sign maintenance contracts with equipment suppliers when necessary. Control and manage the consumption of guest supplies, effectively control costs. Take inventory of operating equipment regularly and take appropriate actions. Ensure good behaviour of staff at all times in the Spa, Fitness Room and all areas of the hotel and that they act in compliance with Hilton s brand standards. Ensure that all items are ordered, stored and claimed according to set standards, recording all Items within the warranty period in the accounts. Keep abreast of industry trends and competitors while coming up with new ideas for business improvement. Work closely with the market development team to explore current and future business development strategies. Provide monthly reports to the COO and CFO. Adhere to hotel safety policies, emergency rules and procedures. Ensure that team members fully understand and follow the contents of the team members handbook. Perform other reasonable duties as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Assistant Manager Recreation serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 5 years related experience including 3 years of experience in Spa operations or equivalent combination of education and experience. Relevant knowledge of health clubs and spas. Fluent in written and spoken English to meet business needs. Strong knowledge of all spa treatments and services, fitness services as well as retail products available in the Spa & Fitness department. Able to train, lead, provide guidance and develop team members. Able to interact well with guests, employees and third parties. Possess strong problem solving and organizational skills. Good interpersonal skills to provide overall guest satisfaction. Able to work under pressure and deal with stressful situations during busy periods.

The Banquet Manager is concerned with the strategic management of the Banquet Department, in line with prescribed Hilton Worldwide and hotel policies and procedures. What will I be doing As the Banquets Manager, you will be responsible for performing the following tasks to the highest standards: Maintain a high customer service focus by approaching your job with the customers always in mind. Have a positive impact, taking personal responsibility and initiative to resolve issues, always clearly communicating with both customers and colleagues. Contribute ideas and suggestions to enhance operational / environmental procedures in the hotel. Actively promote the services and facilities of Hilton hotels to guests and suppliers of the hotel. Perform all duties and responsibilities in a manner that ensures your safety and that of others in your workplace. Actively seeking verbal feedback from customers and staff at every opportunity. Agree on and implement actions to make improvements to customer service. Positively deal with and learn from customer complaints and comments with follow-up and feedback to the Catering Manager / Food Beverage Manager. Be proactive towards guests, assisting them with any reasonable requests, and training all team members to see these things before guests ask. Knowledgeable of Hilton departmental standards. Able to explain the standards to the team and Managers, assessing team members against these standards. Monitor standards through regular standards review checks. Develop action plans to address shortfalls in standards and identify shortfalls before they affect customer service, implementing and following through with improvements identified. Assist with preparing rosters and job schedules for team members to meet business needs (taking into consideration internal activities and occupancy and external events, promotions, etc.). Assist with communication to the Front Office and Groups Tours teams about functions that concern them. Describe, assign and delegate duties and authority for the operation of the Catering department at all times. Plan ahead and ensure adequate resources are available. Coordinate with Engineering and Housekeeping departments to ensure that cleaning is followed-up with and procedures are maintained. Maintain in-depth technical knowledge and skills required for the job. Establish good communication with the Kitchen team. Provide and communicate clear directions to the team. Maintain event and function histories to assist with returning events. Attend and participate in regular FB operational and roster meetings. Understand the goals of the hotel and the department s role in achieving it, communicating goals to the team during trainings and communications meeting, and getting members of the team to work cooperatively with others. Ensure that all managers are communicating effectively through daily briefings. Assist with keeping the team up to date on departmental, hotel and company activities through regular communication meetings and memos, including special events and promotions in the restaurant. Provide and communicate clear directions to the team. Complete regular financial and operating reports, as required or requested by the Food Beverage Manager. Set-up and maintain leave plans for the department. Understand the quantity and quality of people needed to operate the department. Carry out selection interviews and make effective recruitment decisions. Ensure that new recruits have all relevant information before commencing employment. Plan and ensure that departmental orientation is carried out. Ensure that standards trainings and assessments are carried out. Regularly review individual and team performance against objectives, providing feedback. Develop and implement department training plans to meet business needs. Review and evaluate all training activities. Participate in trainer programmes, providing structured training to those starting careers in the Hospitality industry. Understand relevant OHS legislations and their implications on the operation of the department. Communicate to the team their responsibilities within OHS. Ensure that safe and healthy working practices are implemented at all times. Ensure that hygiene training is conducted at least once a year. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for A Banquets Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 2-4 years in a managerial position in a 4 / 5-star category hotel. Good English skills, both written and verbal to meet business needs. Familiar with computer systems. Motivated and committed, approaching all tasks with enthusiasm and seize opportunities to learn new skills or knowledge in order to improve personal performance. Flexible and responds quickly and positively to changing requirements including the performance of any tasks requested of you. Maintain high team focus by showing cooperation and support to colleagues in the pursuit of team goals. Strong leadership, people management and training skills. Guest oriented and able to confidently build and exceed service standards. Thorough knowledge of service, cost control in F&B, labour controls, beverage menu writing, maintenance, merchandising, computer and accountings. Strong interpersonal skills and attention to details. Key strengths (under the 9 competencies) in people management communication and planning. Able to work under pressure and deal with stressful situations during busy periods. Outgoing personality and willing to work for long hours.

What will you be doing As the Front Desk Manager , you will be responsible for the strategic management of the Front Office department, ensuring all operations are in line with Hilton brand standards, policies, and procedures. Your key responsibilities will include: Guest Registration : Manage the guest registration process, including inputting and retrieving information, confirming guest details such as number of guests and room rates, and ensuring the correct room selection. Promotions & Programs : Promote Hilton marketing programs, including Hilton Honors, ensuring that guests are informed about special programs and benefits. Billing and Payments : Ensure accurate billing, process guest payments, and handle any issues related to charges or payments, including foreign currency exchange. Guest Interaction : Greet guests with a friendly welcome, listen to their requests, respond appropriately, and provide accurate information on hotel services and amenities. Complaint Resolution : Handle guest complaints promptly and efficiently, escalating to the Duty Manager or Guest Relations Manager when necessary, and following up to ensure satisfaction. Team Collaboration : Actively contribute to a cooperative, helpful, and kind work environment, participating in training sessions and sharing ideas to improve customer service. Executive Floor & VIP Services : Manage VIP guest arrangements, including room preferences, amenity setups, and the VIP gift amenity menu. Operational Communication : Work closely with various departments (Housekeeping, Food & Beverage, Engineering, IT) to ensure smooth operations and guest satisfaction. Front Desk Systems & Policies : Ensure efficient use of hotel front desk systems (e.g., Fidelio), maintaining rate integrity, following cash handling procedures, and adhering to all health and safety protocols. Sales Opportunities : Maximize revenue through sales opportunities, maintaining ethical standards while offering value for money to guests. Security & Emergency Protocols : Adhere to hotel security, emergency policies, and safety procedures. What are we looking for A Front Desk Manager serving Hilton brands should demonstrate the following skills and behaviors: Positive Attitude : Maintain a welcoming and positive demeanor toward guests and team members. Customer Service Focus : Commitment to delivering outstanding customer service and addressing guests needs effectively. Teamwork & Communication : Ability to work cooperatively within a team and communicate effectively across departments. Problem-Solving Skills : Ability to handle complaints and resolve issues promptly while maintaining a calm and professional demeanor. Attention to Detail : Ensure accuracy in all aspects of guest service, from registrations to billing and room assignments. Operational Efficiency : Knowledge of front desk operations, financial systems, and compliance with Hilton's brand standards. Key Attributes : Previous experience in front desk management or hospitality is preferred. Strong leadership and organizational skills. Ability to stay calm under pressure and in emergency situations. Knowledge of hotel systems (e.g., Fidelio, OnQ). Flexibility and adaptability in a fast-paced environment. This role is ideal for someone who thrives in a dynamic, customer-focused environment and is committed to providing excellent service while adhering to Hilton's brand standards.

The Assistant Manager Housekeeping assists the Floor Manager in the operation of the guest floor section and stands in as the Floor Manager in his / her absence. What will I be doing As the Assistant Manager Housekeeping, you will be responsible for performing the following tasks to the highest standards: Work closely with the Front Desk team to ensure correct room status at all times. Keep good communication with other departments. Ensure the work of the guest floor areas are according to department s procedures. Ensure that the guest floor area is well cleaned and maintained. Deliver high quality service to guests. Personally inspect VIP rooms. Offer personalized service and assistance for regular and long stay guests. Ensure guests needs and reasonable requests are met. Seek opportunities to improve guest service and remain consistent with guests comments. Take appropriate actions to resolve guests complaints promptly. Ensure proper handling of lost and found items. Responsible for key controls of guest floor areas and the master key control. Supervise and control all guest floor operations. Support and supervise Supervisors and Captains in their work, providing assistance if required. Handle and record guest supplies including guest on loan items, conducting monthly inventories and reports. Manage the minibar in guestrooms and ensure that food and beverages are safe to consume, keeping revenue optimized. Record and supervise the daily attendance of team members, including outsourced staff. Submit the monthly room cleaning credits report for the guest floors. Train, motivate and evaluate team members. Adhere to the hotel s policies and procedures, Hilton code of business conduct and the hotel s team member handbook. Adhere to the hotel s security and emergency policies and procedures. Perform duties assigned by the Management when necessary. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Assistant Manager Housekeeping serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow: 2 years in supervisory positions in the housekeeping department. Good written and verbal skills. Strong training, leadership and people management skills. Guest oriented and able to confidently build and exceed service standards. Strong interpersonal skills and possess an attention to details. Quality improvement skills. Good knowledge of housekeeping areas such as guest floor area and public area operation basics. Actively listen to and build on good ideas. Effectively understand and utilize resources.

The Assistant Front Desk Manager is concerned with the strategic management of the Front Office department following Hilton brand standards, policies and procedures. This role is responsible for the operation of all Front Desk operations, the Transportation team, Concierge, and telephone service centre. What will I be doing As the Assistant Front Desk Manager, you will be responsible for performing the following tasks to the highest standards: Complete the registration process by inputting and retrieving information from a computer system, confirming pertinent information including number of guests and room rates. Make appropriate selection of rooms based on guests needs, code electronic keys, confirms the room number and rates with a written confirmation. Promote and administer Hilton marketing programs such as Hilton Honors for arriving guests, ensuring guests know the location of rooms containing room keys, tokens of our appreciation, gifts, etc., to guests. Ensure rooms and services are correctly accounted for within guests statements, properly stating services provided by the hotel. Assist guests with check-out payments or charges, accepting and recording vouchers, credits, traveller s checks and other forms of payment, converting foreign currency at current posted rates. Greet customers immediately with a friendly and sincere welcome with a positive and clear speaking voice, listen and understand requests, respond with appropriate actions and provide accurate information such on outlet hours, special VIP programs, events, etc. Receive special requests from guests and respond appropriately or forward requests to appropriate team members for their decisions and actions. Take an active role in the team by being kind, cooperative, and helpful, never forgetting the person behind the guest. Actively take part in training where and when required, attending formal training sessions and on the job training to ensure standards and develop skills and abilities. Contribute to the hotel and team by sharing new ideas and suggestions for improvements, being innovative and creative to provide quality service and customer care to team members and guests. Take on an active role in the Executive Floor team, ensuring effective communication and work as a team in order to reach goals and targets. Create a warm and welcoming arrival for guests, ensuring that they feel expected and immediately at-home when they arrive. Check-in guests in accordance with their reservation details, ensuring that the registration cards are completed, reservation information confirmed, Hilton Honors and Frequent Flyer numbers enquired, and method of payment is secured. Handle complaints promptly and efficiently, taking the necessary action, and informing the Duty Manager or Guest Relations Manager to follow-up where appropriate. Follow-up with all guests to ensure satisfaction with problem resolution. Maintain awareness of guests profiles and specific preferences, ensuring that they are acted upon for each reservation. Ensure that VIP guests are treated personally and recognized as an individual. Assist the Guest Service Manager by blocking rooms according to guests preferences. Coordinate with Amenity Butlers to arrange in-room amenity set-ups according to VIP level and for special occasions e.g. Birthdays and Honeymoon. Facilitate the operation of the VIP gift amenity menu, by offering it to guests, and ensuring that VIPs receive their chosen amenity items. Liaise with Sales, Reservations and the Business Development team to handle corporate guests. Promote Hilton Honors and its associated benefits to guests who are not already enrolled in the program, ensuring that existing Hilton Honors members receive personal and professional service that recognizes them as important guests and that their benefits are received. Ensure a prompt and efficient departure by settling guest s accounts as per billing and reservation instructions, ensuring that all guests folios are correct. Input information into Fidelio regarding guests, ensuring accuracy and that all details are completed, and information can be clearly understood by other team members. Apply Hilton s brand standards in each and every action, acting as a role model and example of how the standards should be carried out in a practical setting. Knowledgeable of the hotel s facilities and services as well as basic knowledge of Hilton International, MEAP and other properties in China. Up to date with information on facilities, attractions, places of interest, sights and activities in and around the hotel. Effectively communicate, coordinate and cooperate with Housekeeping, FB, Engineering and IT. Report problems with hotel systems, hardware or facilities to the appropriate parties and follow-up to ensure that corrective actions have been taken. Pass on information effectively, ensuring that all necessary details are communicated to the intended person and that any pending action is completed, and guest satisfaction is confirmed. Attend daily briefings, shift handovers, meetings and read the logbook on a daily basis. Check registration cards, meeting and function information, billing instructions, and reservation backup to ensure that all information received is acted upon. Ensure that the Front Desk stock is managed and not wasted, maintaining costs where possible. Keep up to date and aware of competitors activities in order to be informed. Adhere to the hotel s selling strategy of demand-based pricing and maintain rate integrity by offering clear, transparent, and value for money rates to guests. Comply with Health Safety, Emergency Management, Disaster manuals, Fire procedures and regulations. Be a part of the Fire team when and where directed. Adhere strictly to standard cash handling procedures, be sure to balance float and drop the required amount, managing cash, credit card transactions, city ledgers, vouchers and all other forms of payment correctly. Follow-up on outstanding accounts to ensure no loss of revenue and secure method of payment for upcoming reservations. Maintain the efficiency of departure by checking all guest s folios to ensure accuracy of charges. Maintain awareness of sales opportunities within the hotel, maximizing revenue in an ethical and responsible manner, ensuring that guests receive value for money and adhering to Hilton s brand standards. Attempt to communicate with guests in guests native language, if applicable. Remain calm and alert, especially during emergency and heavy hotel activity, resolving complications such as location changes or credit issues. Adhere to the hotel s security and emergency policies and procedures. Ensure that all team members have a complete understanding of and adhere to the hotel s team member rules and regulations. Carry out any other reasonable duties and responsibilities as assigned. The Management reserves the right to make changes to this job description at its sole discretion and without advance notice. What are we looking for An Assistant Front Desk Manager serving Hilton Brands is always working on behalf of our Guests and working with other Team Members.