-Prepares schedules for all employees according to the forecast and within the limits of the manning guide to ensure adequate manpower at all times and under the guidance of the operation manager -Develop Standard Operating Procedure ( F&B SOP & Kitchen SOP) and clearly explain it to service staff. -Ensures proper maintenance and cleanliness of all areas within the assigned restaurant and bar. -Involves with planning of promotions, beverage purchases and pricing under the supervision of operation manager -Ensures sanitary conditions according to health codes and hotel standards -Supervises the daily operation under standards fixed by operation manager -Organize function and set up conference or meeting rooms -Propose training programs and continuously train subordinates to achieve highest level of professionalism -Ensures correct handling of equipment to minimize breakages and losses -Work closely with Chef or Assistant Chef to improve food quality and meet guest preference or expectation. -Perform other tasks as assigned by operation manager.

-Assists his supervisor to run the station efficiently, ensure the cleanliness of the food. -Takes a responsibility for picking up the requisitioned goods from the storeroom and stock in the kitchen. -Takes a responsibility for the cleanliness of the section assigned to him. -Produces kinds of food in hot and cold kitchen either pastry. -Cleans and stocks all kind of product and goods into the refrigerator. -Checks and controls space for a la cart and event function. -Works according to standard recipes. -Establishes and maintain good relationships in his section. -Follows hotel policies at all time. -Performs any other duties as assigned by superiors.

• research about potential clients • attend events to find clients • make contracts with clients • visit potential clients • follow up with clients • Place calls or arrange meetings with potential clients to identify their requirements and needs • Prepare and present sales proposals to prospective clients. • Ensure physical involvement in operation of route when staff shortages arise • Coordinate and implement sales targets set by management and prepare sales plan • Ensure proper implementation of sales campaigns / promotional activities • Conduct regular meetings with sale team for feedback on status of sales • Measure and evaluate the performance of the sales force • Monitor daily activities of salesman and follow up on sales progress & accomplishments

- o Responsible for daily sales activities o Promote the products and after sales services o Prepare the products display, included pricing, packaging and stock o Prepare daily and weekly sales report to sales manager regarding sales problems, and customer complaints o Survey customer’s behaviors and satisfaction to sales team o Follow up customer’s need, deliver product to customers and confirm them on payment o Perform other activities and tasks assigned by the Supervisor or Head department o Strong communication, negotiation and interpersonal skills.

-Cleans and maintains all public areas -Sweeps carpets. -Empties ashtrays and urns. -Polishes furniture and fixtures. -Vacuums and polishes elevators. -Keeps the front of the hotel free from trash. -Training and leading public area attendant

-Develop housekeeping SOP, trains and evaluates housekeeping department’s employees performance. -Directs activities of the housekeeping department in furnishing daily service to guest rooms and public areas. -Assists operation manager in maintenance programs for guest rooms and public areas. -Inspects premises, guest rooms, linen rooms, public areas and other areas to assure that employees maintain the property’s standards of housekeeping. -Schedules special cleaning programs as required; window washing, carpet shampooing, vent cleaning, general cleaning and other programs may be included in the cleaning program directed by operation manager and housekeeping. -Maintains a monthly inventory of guest and housekeeping supplies and linen, submitting requisitions to the operation manager for replacement of supplies and equipment. -Originates work orders for needed repairs to guest rooms or public areas and review with operation manager. -Issues all supplies and equipment for cleaning of guest rooms (and other areas), in accordance with policy and procedures. -Purchases all basic cleaning implements, supplies and equipment as directed and advised by the operation manager. -Prepares personnel forms by submitting up-to-date information as changes in status occur. -Assures that all employee rules and regulations are followed and report any deviations to the operation manager immediately. -Perform other tasks as assigned by operation manager.

-Obtains assigned service station from host/hostess at start of work shift. -Greets guests and presents them with the menu. Informs guest of specials and menu changes, makes suggestions and answers questions regarding food, beverages, and service. -Takes food and beverage orders from guests (either written or memorized) and relays order to kitchen employee and bartender as appropriate. -Processes guests' orders to ensure all items are prepared properly and on a timely basis. Communicates with host/hostess, bus persons, kitchen employee, and bartender and coordinates entire station to ensure guest satisfaction with the food and service. -Serves courses from kitchen and services areas promptly, garnishing items with proper presentation prior to serving. -May carve meats, bone fish and fowl, prepare flaming dishes and desserts at table side and present, open, and pour wine when serving guests. -Observes diners to ensure that guests are satisfied with the food and service, to respond to any additional requests, and to determine when the meal has been completed. -Totals bill and accepts payment or refers guest to cashier or host/hostess as appropriate. -May assist bus person with stocking work stations, removing, and resetting soiled dishes and silverware from table at conclusion of each course and cleaning and resetting vacated tables. -Assist in preparation of work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation. -Perform other tasks as assigned by F&B Supervisor

•Dealing with schedule changes, employee call-ins, and other staffing issues •Filling in for absent employees as needed to ensure smooth operation of the business •Acting as a role model for all employees by continuously exhibiting a high level of service and attention to detail in all tasks •Keeping day-to-day activities organized •Addressing employee problems on the job to ensure everyone is thriving in the workplace and satisfied with their job and work environment •Motivating employees to perform well •Maintaining a safe and clean work environment •Training employees in proper safety procedures and providing training updates as needed •Organizing promotions and spearheading marketing efforts by setting up displays and educating customers and employees on promotions or specials •Managing projects as assigned and organizing teams to assist in these efforts

Ensure the highest quality of food produced in line with Company Standards • Source and develop new products applicable to local market, regional specialties and Japanese culture • Create and implement new products, dishes, menus • Maintain/monitor labor & food costs in line with the Hotel’s requirements • Coordinate operation and achieve consistency in quality of food, production, presentation • Control cost on food by standard recipes, update cost, purchasing spec, menu costing, menu engineering, • Undertake daily food ordering following guidelines and procedures establish by purchasing manager and executive chef • Organize daily kitchen team meeting to maintain standards and operations • Train and develop the kitchen team • Follow Hotel’s Food Hygiene standards,

-Installs and configures computer hardware operating systems and applications. -Monitors and maintains computer systems and networks. -Talks employee / clients through a series of actions, either face to face or over the telephone. -Troubleshoots system and network problems and diagnosing and solving hardware/software faults. -Maintenance computer parts, check for broken part, replace it if necessary. -Follows diagrams and written instructions to repair a fault or set up a system. -Sets up new users’ accounts and profiles and dealing with password issues. -Responds within agreed time limits to call-outs. -Works continuously on a task until completion (or referral to third parties, if appropriate). -Prioritizes and managing many open cases at one time. -Rapidly establishes a good working relationship with customers and other professionals (e.g., software developers). -Tests and evaluates new technology, set up and monitor CCTV. -Conducts electrical safety checks on computer equipment. -Work closely with IT team and follow instruction or SOP set by IT Manager. -Perform other duties as assigned by IT Manager

ពិពណ៌នា • រៀបចំដឹកជញ្ជូនផលិតផលរបស់ក្រុមហ៊ុនតាមគោលដៅ • បង្កើនទំនាក់ទំនងជាមួយអតិថិជនក្នុងការលក់ផលិតផលរបស់ក្រុមហ៊ុន • រាប់ផលិតផលរបស់ក្រុមហ៊ុនអោយបានត្រឹមត្រូវមុននឹងដឹកទៅគោលដៅ • មានភាពវៃឆ្លាតក្នុងការលក់ និងមានទំនាក់ទំនងល្អជាមួយអតិថិជន • ប្តេជ្ញាសម្រេចគោលដៅលក់ ដែលផ្តល់ដោយក្រុមហ៊ុន • ប្រមូលលុយពីការលក់អោយបានច្បាស់លាស់ • ជួយដល់ភារកិច្ចផ្សេងៗដែលត្រូវបានស្នើរដោយថ្នាក់ដឹកនាំ។

-Obtains assigned service station from host/hostess at start of work shift. -Greets guests and presents them with the menu. Informs guest of specials and menu changes, makes suggestions and answers questions regarding food, beverages, and service. -Takes food and beverage orders from guests (either written or memorized) and relays order to kitchen employee and bartender as appropriate. -Processes guests' orders to ensure all items are prepared properly and on a timely basis. Communicates with host/hostess, bus persons, kitchen employee, and bartender and coordinates entire station to ensure guest satisfaction with the food and service. -Serves courses from kitchen and services areas promptly, garnishing items with proper presentation prior to serving. -May carve meats, bone fish and fowl, prepare flaming dishes and desserts at table side and present, open, and pour wine when serving guests. -Observes diners to ensure that guests are satisfied with the food and service, to respond to any additional requests, and to determine when the meal has been completed. -Totals bill and accepts payment or refers guest to cashier or host/hostess as appropriate. -May assist bus person with stocking work stations, removing, and resetting soiled dishes and silverware from table at conclusion of each course and cleaning and resetting vacated tables. -Assist in preparation of work schedules and annual leave schedules within budget, business expectations and guidelines of the appropriate industrial legislation. -Perform other tasks as assigned by F&B Supervisor

• Promoting and sale loan products • Collecting and investigate documents for loan assessment • Analyzing borrowers’ business plans and financial status • Making field visit, appraise collateral and writ loan analysis report • Monitoring and following up the whole loan process in order to ensure satisfactory of clients and prompt repayment • Building and maintaining good relationship with clients and authority officers • Maintaining the highest level of confidentiality with all information obtained • Ensuring policy and guideline compliance • Negotiating and decision making over setting conditions

-Ensures that the hotel’s computer system both hardware and software are fully accounted for, properly maintained and reliable -Draws procedures to ensure that any problems encountered in software and hardware are addressed immediately -Ensures the physical and logical security of IT system and keeps updated written incident management policies and procedures where action to be taken, persons to be contacted in case of incident are clearly mentioned. -Attends to any problems encountered in software and hardware by all departments in the most diligent manner and keeps track of such incidents and the way they have been solved. -Strictly performs daily/monthly back up procedures, ensures the successful completion of the process and the safeguard of the backup tapes. -Assists any departments of the hotel in formulating their IT material requirements and provide adequate solutions to their needs -Provides regular training on IT security and ensure that all PMS access passwords are regularly updated, automatic standby mode on servers and PMS activated and IT procedures strictly followed by all employees. -Performs regular computer audits in the search of un-authorized programs, improper setup or loophole in the security setup. -Develops sound relationships with IT and maintenance providers -Works closely with any departments of the hotel. -Develop IT Management SOP to make sure IT department’s work implementation have is effective and efficient. -Set up CCTV system and maintenance to make sure it working all the time -Develop computer network ( Server-Client) -Training and leading other IT officers in IT department. -Monitor other IT officer’s implementation and offer support when necessary -Control IT equipment and make IT inventory report monthly to general manager. -To be ready and responsible when assigned to perform any other duties as designated by General Manager.

-Supervisor (Sihanoukville) Duties and Responsibilities Supervise Front Desk Operations -----Manage Hotel Staff -----Assist General Manager -----Interact with Guests -----Inspect Rooms Please send your email in if you are interested. Interested please sent CV to: LK88@outlook.com or call 015-371-181 (call 11am to 8pm