• To work as a team with colleagues, to ensure timely service and a smooth running operation.
• To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming.
• To maintain professional telephone etiquette and a perfect understanding of reservation’s policies and procedures.
• To be completely familiar with the services offered in the restaurant and throughout the hotel.
• To greet and seat guests in the restaurant in a warm and friendly manner, and set the tone of welcoming hospitality that will continue during the entire guest experience.
•  To ensure that the front or the restaurant is always covered, and that the entrance to the restaurant is as welcoming and attractive as possible.
•  To check with guests to get feedback on the quality of their experience.  Share any problems that arise with outlet managers, but try to take care of the problem at once.
• Pitch in and help in service whenever the need arises
• Work in a Cashier function and closing tables.

• To promote and ensure guest satisfaction, achieved through his/her ability to develop and maintain a strong team environment, placing emphasis on Associate satisfaction and delivery of prompt, courteous service.
•  The F&B Supervisor is accountable for sales and profit in his/her area, and brings into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.
• Prompt and courteous delivery of all orders, maintain positive image through all areas of guest contact and through cleanliness of guest areas.
• Bring into effect the superior product and service expected for our guests in accordance with policies and procedures adopted by the Hotel.
• To assist the Assistant and Outlet Manager in the day-to-day operations of Restaurants and Room Service. Assure total guest satisfaction in the service of food and beverage through the supervision of prompt and courteous delivery of all Restaurants and Room Service orders in accordance with policies and procedures adopted by the Hotel.
• Directly responsible for the supervision of Server in physically setting up function space based upon the Banquet Event Order (BEO). The position involves determining specifics from the BEO for equipment needs, linen requirements, design of the room, paper supplies, etc. Including responsibilities of daily and weekly scheduling. This is a front of the houseguest service position, requiring above average communication skills, interacting professionally with guests, employees and managers.

As Rooms Division Manager you will manage the effectiveness of the day-to-day Rooms operation. The priority of your role will be working closely with the Rooms Division department leaders and other department leaders to ensure the highest level of service delivery to meet guest satisfaction and exceed their expectations. Your main responsibilities will include implementation of all Rooms Division brand standards and best practices, providing training and development opportunities for all team members, and effective management of the Rooms Division expenditures and budgets.

 Oversee the smooth running of the Sports & Recreations department on a day to day basis to achieve the highest possible levels of guest satisfaction.

Create new, unique and interesting recreation activities that draw upon the best cultural, sporting or other offerings of the area in which the hotel is located.  To continually be positioning the sports and leisure offering as a differentiator and a point of competitive advantage for the hotel. Ensure outsourced service provides are of good quality.

To have a complete knowledge of the products and services offered by the hotel.

To lead the implementation of all health and safety codes in the sports and leisure activities of the hotel, and in particular to take full and complete care of children.

Take the lead on the Avani Sepang Goldcoast Resort Children programme/ AvaniKids.

Ensure that all activities are performed in a safe environment using proper safety techniques.

Train and assist in the evaluation of attendants who work with fitness programs.  Supervise instructors and all other associates helping with any activities or functions arranged via the Sports & Recreations.

Use qualified attendants in all areas where relevant qualifications are required, i.e. Fitness leader, Aerobic Instructors, Lifeguard.

Monitor the success of the activities programs through the number of participants per scheduled event and through guests’ feedback.  Make necessary adjustments to maintain top quality, fun filled and original programs for hotel guests.

Prepare and circulate clear information to guests of the events offered by the hotel in conjunction with the Avani Sepang Goldcoast Resort Concierge.

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 woul work closely with the sales & catering, marketing and banquet teams to maximize the business results.

With a quality background in Food and Beverage, Rooms and Resort Operations, you will be looking for your final step before reaching your mile-stone position of General Manager. You will drive and support the implementation of all resort and corporate programmes and initiatives. You will effectively lead and manage the day-to-day operations. You would ideally enjoy working with others to achieve and exceed key business goals. You would be responsible for managing the performance of the department heads that report to you and provide the necessary support to maximise their effectiveness and efficiency while actively supporting their development and growth. You will be committed to meeting and exceeding all key performance standards and measures. Your ability to balance operational needs, implement strategy and display a passion for business excellence will ensure your success in this role.

You are a bar professional which is in an artistic and creative role, and as such the management team will look to you to develop original and exciting beverages using the best of local ingredients and traditions. You are responsible for ensuring that guests are delighted by the quality, creativity and variety of our beverage offerings. Your key duties and responsibilities are to serve the guests in accordance with our standards and quality in a gracious and courteous manner, to make sure that the bar is professionally set up at all times, and to process drink orders quickly and efficiently. You will be expected to take pride in all facets of service, quality, appearance, and cleanliness of yourself and your area of responsibility, and you must understand and adhere to the Beverage Department Standard Operating Procedures, and Beverage Manual.

You will oversee the day-to-day operations of the Front Office, maintaining Front Office and brand standards and maximizing the quality level of products and services to achieve the highest guest satisfaction. This will include managing the performance of the team members: designing, implementing and monitoring the impact of training (including IT systems and guest service procedures) for all Front Office team members, capturing and implementing best current practice SOPs relating to Front Office operation. Manage the functioning of all departmental team members, facilities, sales and costs, to ensure maximum departmental profit. Drive the implementation of all sales and promotional programmes of the property, taking personal responsibility for driving upselling and ensuring the team has the most up to date knowledge of the property.

      1. Observe a high standard of personal hygiene and follow laid down procedures

      2. Attend pre-shift and departmental meetings as scheduled

      3. Set up tables to the required standard

      4. Provide efficient service to allocated area and ensure excellent guest relations

      5. Handle all guest complaints in a courteous and professional manner

      6. Be familiar with the staff handbook, house rules and emergency procedures

      7. Present product information to clients on a proactive basis

      8. Actively interact with customers to identify their requirements

      9. Act correctly on instructions showing a clear understanding of the requirements

To work as a team with colleagues, to ensure timely service and a smooth running operation.

·         To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming.

·         To perform every guest interaction in a friendly and welcoming manner

·         To maintain professional telephone etiquette and a perfect understanding of reservation’s policies and procedures.

·         To be completely familiar with the services offered in the restaurant and throughout the hotel.

·         To greet and seat guests in the restaurant in a warm and friendly manner, and set the tone of welcoming hospitality that will continue during the entire guest experience.

·         To ensure that the front or the restaurant is always covered, and that the entrance to the restaurant is as welcoming and attractive as possible.

·         To check each table to ensure that it is clean and fully set up before any guests are seated at the table.

·         To check with guests to get feedback on the quality of their experience.  Share any problems that arise with outlet managers, but try to take care of the problem at once.

·         Pitch in and help in service whenever the need arises

·         Work in a Cashier function and closing tables.