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:

Planning and Organising:

• Draws up regular reports, performs analysis and completes the tasks, which are entrusted to him/her and communicates with the Chief Engineer/ DOE as required
• Inspects regularly the operation of equipment under his/her responsibility to identify and then rectify problems in conjunction with outside contractors and line staff ,in consultation with the Chief Engineer/ DOE as and when necessary.
• Monitors PPM schedules on equipment under his/her responsibility
• Performs as a key member of the committee in charge of the energy conservation and other cost saving initiatives.
• Performs corrective maintenance on MEP systems as required and makes recommendations to management on improvements

Maintenance

• Provide in-house MEP servicing, repair and maintenance using well-trained, presentable personnel carrying out maintenance works in an efficient, discreet and guest friendly manner.
• Carry out continuous inspections to ensure the highest level of guest comfort is maintained and that all services are in proper working condition.
• Ensure that all maintenance requests are prioritised and are dealt with in an efficient manner.
• Provides technical advice as required across all Divisions within the Department
• Will perform other duties as directed from time to time by the management
• Maintains the maintenance request engineering files and ensures constant updating of records together with the coordinator.

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. Junior Sous Chef - Continental is responsible for the oversight of all culinary dishes that are prepared in their section. Because of this, a successful Continental - Junior Sous Chef 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 Continental - Junior Sous Chef must also be able to give orders within their section, as well as reliably carry out orders handed down to them by the Executive Sous Chef and Executive Chef.

You will support the overall Food & Beverage operation of the hotel to maximize guest satisfaction, team member performance and business results. Your key duties and responsibilities are to promote and ensure guest satisfaction by taking reservations (phone and email), greeting guests and accopamy them to thier table and monitor the table rotation. You may be asked to

As Room Attendant you will have a big influence on guest experience. Your attention to detail in the preparation of their room is essential and will appeal to many of their senses - touch, smell, sight and hear. It will be your responsibility to ensure that the room is cleaned and prepared to highest standard to exceed guest expectation and ensure that their experience starts off on the right note.

• Ensure that you fully understand the business strategy and positioning of the Minor Hotels brand, and that you are able to effectively articulate this positioning in the marketplace.  This is a responsibility of ALL sales professionals, regardless of their responsibility level.
• Maintain a personal up-to-date knowledge on all Minor Hotels product and service offerings, and the products, services, rates and new developments of key competitors, and an awareness of general industry trends.
• Understand the relative importance and priority of the current account base, so that personal efforts can be directed accordingly.
• Support the development of new client contacts and the maintenance of detailed information on the potential revenues from these accounts.
• Achieve all personal financial and non-financial objectives, working with department leadership to ensure these objectives are met.
• Take responsibility for your own professional development including strong financial literacy and negotiation skills, and strong face-to-face selling skills needed to become a future Sales Leader for Minor Hotels.
• Maintain accurate management status reporting on business results, and Team Member action planning.
• Practice effective cost control and adhere to internal procedures for approval of expenditure
• Actively participate in client familiarization trips, site inspections, sales trips and roadshows as required to meet the sales targets of the hotel.
• Liaise effectively with all operational colleagues, providing support and information to ensure accurate delivery of our promise.  In particular this includes Front Office, Reservations, and Events colleagues.
• Drive opportunities to upsell and cross-sell Minor Hotels products
• Maintain a full working knowledge of the IT support tools used in the world of sales today, including sales-specific software, property PMS, the Microsoft Office toolset
• Ensure that all paperwork Team Member with the work of the department is processed quickly and efficiently, including letters, emails, contracts and reports.
• Assist in establishing and maintaining client databases, and using those databases in promotions and marketing campaigns
• Provide all assistance to guests and clients in a proactive, professional and friendly manner

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 team members. Within this, the key responsibilities for this position are:

• Directly responsible for outlet Kitchen areas, ensuring a smooth running, profitable operation within the framework of the Hotel.
• Develop and maintain the outlet cuisine concepts and standards for food preparation and presentation.
• Maintain food cost by ensuring that proper preparation, inventory, requisition, food pars and control systems are in place in all food operations areas.
• Maintain food safety & protection. All food in working areas should be in compliance with food handling techniques, to include dating, proper storage, rotation, etc. Maintain the basic food safety and sanitation in accordance with the   company policies.
• Achieve departmental Budget goals by maintaining efficient cost expenditure.
• To accurately forecast business demands on a weekly basis to ensure efficient staffing & food production.
• Responsible for accounting & billing procedures within the culinary operation.
• To ensure the awareness & enforcement of all SOP & Property LSOP.
• To enforce operational Standards that are reviewed periodically and then updated and improved.
• Responsible to maintain the overall welfare of our Team members by providing them with the training and resources to take care of our guests.
• To ensure the efficient scheduling of management and associates.
• To be responsible for the accurate supervision of the team members time control and payroll systems.
• To implement a departmental daily “15 Minute” training program.
• To supervise all aspects of Team members Management including hiring and discipline in conjunction with the Executive Sous Chef.
• To practice “open door” policy to all Team members.
• Periodically plan outside Team Members activity to promote teamwork.
• To be responsible for maintaining outlet safety at all times.
• To be responsible for asset management of all outlet property and facilities.
• Conduct a preventative maintenance inspection on a monthly basis.
• Promote positive inter-departmental relations through candid communication and          cooperation.
• To respond to guest inquiries or concerns within 24 hours in what is deemed the appropriate manner.
• Ensure all Managers and Team Members follow all job safety regulations and all hazards are reported to Loss Prevention and Engineering.
• Above all, to lead by example through a “hands on” approach to motivate our Team Members to excel.
• Perform other duties as assigned by Supervisor

As Learning Manager, you will be a role model for our Team Members. From day one, you will be involved in their journey preparing and monitoring individual development plans, organising training activities, and supporting them through learning and development opportunities.You will also support the Property Leadership Team with advice on how best to improve team member's skills and capabilities in order to ensure customer satisfaction.

• 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.
• Prompt and courteous delivery of all orders, maintaining a positive image through all each guest contact and through cleanliness of guest areas.
•  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
• During shift, ensure that guests are satisfied by assisting with serving, seating, communication with kitchen, and by striving to speak to all guests.
•  Assist in maintaining a highly motivated and well trained staff
•  Open and close shift in accordance with Manager’s Checklist.
•  Train, maintain and enforce all Anantara Service Standards
•  Properly execute revenue and check control procedures on shift
•  Maintain a safe and sanitary work environment for all Associates and guests
• Gather and implement all proper tools for running shifts (i.e. schedules, floor plans, reservations, checks)
• Find solutions for problems such as call outs, last minute bookings, or any other daily problems that may arise.
•  Be on the floor during entire meal period and ensure adequate coverage
• Ensure that only a quality product is being served
• Maintain proper Associate uniform standards
• Manage an effective repair and maintenance program through the use of work orders, inspections, etc.
•  Exercise station rotation to ensure stations are distributed fairly.  Handle daily Associate relations (i.e. scheduling, time adjustments, etc.)
• Assist any Associate in his/her job performance, when required, to ensure guest satisfaction.  Assist in implementing an effective training program for new and current associates
• Encourage problem solving by Associates through proper training and empowerment, to ensure guest satisfaction.
•  Establish effective communication with Associates to gain their trust and respect through his/her hard work.  Maintain fair and consistent counseling and/or disciplinary procedures in accordance with Anantara’s Guarantee of Fair Treatment Policy
•  Identify and recommend incentive programs, new ideas, and methods of operation
• This is a highly-visible guest service position, requiring above average communication skills, interacting professionally with guests.

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:

Planning and Organizing:

• To participate in preparation and implementation of the hotel’s strategic plan.
• To plan the yearly food revenue and profit target.
• To work with hotel management over all aspects of kitchen reinvestment.

Operations and Product Quality

• Analyse local-market needs and trends, and then lead the definition of the hotel’s overall Food & Beverage offering
• Manage menu preparation and pricing in line with the stated F&B objectives of the hotel and the brand.
• Develop new menus and food items to meet the taste and dining requirements of the guests.  Maintain sensitivity to local cultural traditions and adhere to religious beliefs in preparation and services of all food on premises.
• Manage the preparation and presentation of food products to ensure quality at all times.  Monitor and check guest satisfaction.
• Implement procedures to minimize wastage and over-production.
• Ensure standards of presentation and preparation of food items meet hotel & brand standards
• Fully support and release staff for Task Force Missions required to support the opening of new Anantara and other MINT properties, and other special events catered by Minor International.

Departmental Leadership

• Ensure that that Kitchen professionals are fully aware of hotel F&B strategy, and that their products meet these requirements
• Direct and coordinate the daily activities of all the hotel’s kitchens.
• Coach and guide new members of the team, putting in place proper orientation training and ongoing training and development for team members.  
• Liaise with HR over all employee matters including recruitment and interviewing.
• Control payroll and business expenses of the department.
• Manage relationships and contracts with suppliers.
• Support and facilitate staff participation in local, national and international competitions.  

Health, Hygiene & Safety

• Maintain the highest standards of Food Hygiene, and adherence with all Health and Safety standards.
• Report and take appropriate action to correct any health or safety hazard.
• Liaise with Chief Engineer regarding maintenance and repairs of equipment and fire equipment.
• Check and ensure the proper storage of raw and processed food items including the condition of food in freezers.
• Instruct staff on all emergency measures in case of accident and have a first aid kit available and stocked in the kitchens, in collaboration with hotel’s clinic
• Ensure all work areas in the kitchen are kept tidy and clean.

Marketing & Guest Relations

• Attend guest and official functions as a representative of the executive team.

As a Director of Revenue, you will be entrusted with the responsibility of maximizing revenue and optimizing profitability across all revenue streams. You will play a pivotal role in developing and implementing strategies to ensure the hotel achieves its financial objectives while maintaining its esteemed reputation for excellence in hospitality.

What’s in it for you:

• Employee benefit card offering discounted rates 
• Learning programs through Minor Virtual Campus.
• Opportunity to develop your talent and grow within your property and across the world

What you will be doing:

• Develop and execute comprehensive revenue management strategies to drive revenue growth and achieve financial targets
• Analyze market trends, competitor performance, and economic factors to make informed pricing and inventory decisions.
• Implement dynamic pricing strategies to maximize revenue per available room (RevPAR) and other key performance indicators.
• Oversee distribution channels including direct bookings, online travel agencies (OTAs), global distribution systems (GDS), and other distribution partners.
• Monitor channel performance and adjust distribution strategies to optimize revenue and minimize distribution costs.
• Negotiate contracts and partnerships with distribution partners to enhance the hotel's visibility and reach.
• Develop accurate revenue forecasts based on historical data, market trends, and upcoming events.
• Collaborate with department heads to establish annual budgets and revenue targets.
• Monitor performance against budget and forecast, identifying variances and implementing corrective actions as necessary.
• Utilize data analytics tools to extract insights and identify revenue optimization opportunities.
• Prepare regular reports and presentations for senior management, highlighting key performance metrics, trends, and actionable recommendations.
• Collaborate closely with sales, marketing, and operations teams to align revenue strategies with overall business objectives.
• Provide guidance and support to department heads in implementing revenue optimization initiatives.
• Foster a culture of revenue management excellence throughout the organization.