You will be the Food & Beverage leadership expert, driving the Food & Beverage team in all aspects, from business planning and organizing to operations and administration. You will be responsible for achieving the highest customer satisfaction, brand and quality standards, as well as bringing creativity and variety to our food & beverage offering. Further you will manage the financial aspects of the department to achieve the budgeted revenues, profit and food & beverage costs whilst maintaining food and beverage quality. You will maintain the team member performance and development at the superior level - grooming -good- to -great- and achieve the targeted team member satisfaction. FInally you would work closely with the sales & catering, marketing and banquet teams to maximize the business results.

The primary responsibility of a guest service agent is to provide expertise services in a courteous manner. You are responsible for taking reservations, greeting and registering guests, providing outstanding guest service during their stay, and settling the guest-s account upon completion of their stay. You will handle all guest enquires, requests and comments promptly and efficiently, ensuring their stay in the hotel is to their satisfaction.

The Telemarketings Executive is responsible for inviting guests to invite attend a personal preview of our onsite sales gallery and offer a discounted holiday discovery package.

The Telemarketings Executive will represent Anantara in a courteous, enthusiastic and diligent manner. All guests that are invited on a holiday package preview will be required to attend a 90 minute sales presentation on the benefits of shared ownership with Anantara Vacation Club. It will be the Telesales Executive’s responsibility to ensure that each guest clearly understands the offer and is qualified to attend the presentation.

• Contact potential guests by telephone to sell a discounted holiday package.
• Make outbound dials at a rate of at least 20 dials per hour to contact potential guests and meet all efficiency guidelines set forth.
• Follow a scripted presentation to ensure accurate communication to potential guests and to maximize the number of preview presentations booked.
• Employ an empathetic, listening, problem solving approach to overcoming objections and persuade the guests to attend the preview presentation.
• Support the customer’s decision to purchase and travel on the Holiday Discovery Package by sharing benefits and reinforcing the fun and rewarding aspects of the package.
• Ensure all guests meet the qualifications and details of participation of each offer as set forth by AVC and ensure timely and accurate documentation of such.
• Effectively manage Company assigned leads for maximum conversion to preview presentations.
• Perform clerical or other reasonable duties requested by the Telemarketing Manager/ Supervisor.

#LI-AK1

Are you a driven, highly experienced Revenue Leader hungry for your next challenge? Interested in living and working in Bangkok, one of the most vibrant cities in Asia?  Do you have demonstrated experience driving revenue and profitability for a diverse portfolio of hotels across multiple markets?  If you believe this describes you, please read on. 

The Regional Director of Revenue (RDR) is a highly experienced, passionate, and diplomatic Commercial Leader who is an accelerant in driving performance for the hotels in his/her area. The RDR will partner daily with key stakeholders to maximise revenue, market share and Total Hotel Profitability for hotels in his/her area of responsibility.  This will be achieved through leadership with a bias for action in identifying actionable insights to drive business strategies and tactics through high-performing people, best practices, and leading technology. 

Each day the RDR will espouse and embody Minor’s Core Values:  Customer Focus, Results Oriented, People Development, Innovative, and Partnership.  

Key Responsibilities:

• Lead the Food & Beverage operation of the hotel, ensuring customer satisfaction, adherence to quality standards, and business results.
• Participate in strategic planning, budget preparation, and achieving financial goals for the department.
• Oversee all restaurants, culinary, and catering areas to ensure smooth and profitable operations.
• Maintain high standards of food and beverage quality, creativity, and service to differentiate the hotel in the local market.
• Ensure compliance with ANANTARA Hotel/Resorts Food & Beverage Standards and sanitation guidelines.
• Supervise menu planning, pricing, and liaison with local suppliers.
• Manage employee relations, including hiring, training, and performance management, in collaboration with P&C department.
• Generate and follow up on business referrals and potential sales leads to maximise hotel revenue.
• Lead by example, motivating staff to deliver exceptional service and represent the hotel and country to international guests.
• Develop and implement innovative food and beverage concepts to enhance guest experience and drive revenue growth.
• Conduct regular market research to stay abreast of industry trends and competitor offerings.
• Collaborate with the Marketing team to create compelling promotional campaigns for food and beverage outlets.
• Oversee inventory management and cost control measures to optimise profitability whilst maintaining quality standards.
• Ensure adherence to all relevant health and safety regulations, including food hygiene and allergen management protocols.
• Foster relationships with key stakeholders, including local authorities, suppliers, and industry partners to enhance the hotel's reputation and business opportunities.

KEY DUTIES AND RESPONSIBILITIES

Please note that this is not an exhaustive list of everything that needs to be done.  Anantara employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Co-ordinating with Operating Managers on requirements to maintain par stock level for efficient running of departments. 
• Reviewing inventory par levels and ensuring stocks are kept at appropriate level.
• Supervising monthly stock takes.
• Overseeing the Receiving, Store function and perform stock audits.
• Preparing regular Food Beverage cost reports.
• Perform food over reporting, checking regularly and discuss with Chef.
• Controlling Officer checks allowance
• Handling on control the Consignment stock and movement.
• Performing related duties and special projects as assigned.
•  To verify that the computerized (Opera, Micros etc.) Daily Report reflects completely all day’s transactions.
• To review paid-outs and allowance vouchers for reasonableness, proper approval and supporting documentation.
• To verify support for complimentary and house use rooms and for rooms charged at rates varying from the rack potential.
• To audit the ‘List of Voided Restaurant Checks for proper approvals and explanations.
• To review guest ledger balances daily and research questionable movements.
• To carry out surprise cash counts of cashier’s floats.
• To reconcile the revenue, Municipality Fee, VAT, SVC on daily basis and timely submission of the statutory fees and taxes.
• To prepare all discrepancy and Management Information reports with regards to the findings during daily Audit Procedures

#LI-MH1

You will support the overall Food & Beverage operation of the resort to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction, maintain a safe and sanitary work environment and ensure only the highest quality products are being served, achieved through developing and maintaining a strong team environment, delivery of prompt, courteous service in accordance with brand and Food & Beverage standards. Further you handle daily team member relations, and encourage problem solving by team members through proper training and empowerment.

Members of the Kitchen Department are responsible for ensuring that all visitors to the hotel are delighted by the quality, creativity, and variety of our food and beverage offerings in every area of the hotel, and that F& B is regarded as a strong point of differentiation for the hotel in its local market. A Chef de Partie is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Chef de Partie must be very knowledgeable about their specialty, as well as culinary functions in general. A person in this role must also be very organized and comfortable working in a high-pressure environment. A Chef de Partie must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Sous Chef and Head Chef.

Please note that this is not an exhaustive list of everything that needs to be done. NH Maldives Kuda Rah employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Perform all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 
• Support the development of Restaurant concepts and standards.  Be familiar with local market & suppliers.  Recommend menu changes according to seasonal product availability.
• Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules
• Maintain food safety and protection, to include dating, proper storage and rotation, etc.
• Assist in maintaining clean and sanitized food preparation areas.

Please note that this is not an exhaustive list of everything that needs to be done. NH Maldives Kuda Rah employees always find new ways to look after the business, their guests, and their colleagues. Within this, the key responsibilities for this position are:

• Perform all activities within a Restaurant Kitchen area, ensuring a safe, smooth running and profitable operation within the framework of the Hotel. 
• Support the development of Restaurant concepts and standards.  Be familiar with local market & suppliers.  Recommend menu changes according to seasonal product availability.
• Adhere to food preparation and presentation guidelines to ensure consistent quality culinary offerings to our guests.  Continually look to recommend improvements and additions to the Minor Hotels presentation guidelines.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, including dating, proper storage, rotation, etc. Maintain basic food safety and sanitation practices.
• Maintain outlet safety at all times.
• Take responsibility for asset management of all outlet property and facilities.
• Participate in departmental training to improve departmental skills and hotel service levels, providing Team Members the training and resources to take care of our guests.
• Promote positive inter-departmental relations through candid communication and cooperation.
• Maintain and oversee adherence to departmental checklists and cleaning schedules
• Maintain food safety and protection, to include dating, proper storage and rotation, etc.
• Assist in maintaining clean and sanitized food preparation areas.