Total 8 job vacancies in Miri

Primary Responsibilities

Outlet Operation

• Coordinate and assist in opening/closing duties and ensure that all settings are completed according to standards and procedures prior to the start of operation
• Assist management to supervise junior team members and casual labour under his/her leadership/section and to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Take and record restaurant reservations/cancellations in accordance to departmental standards. Reconfirm reservations through phone calls or email on a daily basis
• Take food and beverage orders according to guest’s requirements and preferences
• Deliver food & beverage services in accordance to departmental standards and procedures
• Ensure that all food & beverage are served according to service standard
• Up-sell and promote food and beverage offers at every available opportunity in order to maximize sales revenue. Cross sell other dining venue when outlet is full
• Try to remember individual patron’s names and their preferences to extend a personalized service
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Collect food and beverage supply requisition, ensure that the stock collected is as per requisition
• Handle guests’ complaints and comments tactfully and efficiently. Report any complaints, incidents or other irregularities to management
• Supervise and assist in assigned work station’s activities and oversee the operation of outlet in the absence of management
• Assist other Food & Beverage outlets with their operations during peak times or when required

Other Responsibilities

• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Be well versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the Management of the Hotel

Primary Responsibilities

Business Performance

• Plan for outlet budget and review forecast on revenue and expenditure on monthly basic
• Analyze and submit month-end reports and identify deviation from business plan goals
• Participate in management meetings to review progress towards achievement of business plan goals and develop the annual business plan related for the outlet
• Plan, implement and measure profit enhancement programs by working with the kitchen & Marketing Department. Prepare & submit post-mortem promotion report to F&B Manager upon completion of promotion
• Implement and maintain control measures to ensure that food & beverage costs, productivity, labour costs and operating supply costs for the outlet is in line with budget

Outlet Operation

• Conduct departmental daily briefings to ensure that all pertinent information is well received by team members
• Supervise team members to ensure that all tasks assigned/required in the outlet are carried out on time and according to instruction and departmental standards
• Build a good relationship with guests or regular patrons. Try to remember individual patron’s names and their preferences to extend a personalized service
• Handle guests’ complaints and comments tactfully and efficiently
• Handle all administration work pertaining to cashier/bar operation requirement and company’s policies
• Maintain department communication logbook and updated notice board
• Check the supply of equipment/stock level and ensure that there is no shortage of items which have impact on the operation and guests
• Check the outlet/back of the house cleanliness to ensure that it is in compliant with F&B sanitation and hygiene rules and regulations
• Maintain complete knowledge of all food & beverage services, contents & preparation methods, outlets and hotel services/features
• Ensure that health, safety and security procedures are in place in the outlet
• Attend all briefings, meetings and trainings as assigned by management
• Perform proper handover and communication to the next shift
• Assist other food & beverage outlets with their operations during peak times or when required

Team Management

• Interview, select and recruit outlet employees
• Identify and develop team members with potential
• Conduct performance review with the team
• Constantly monitor team members’ appearance, attitude and degree of professionalism
• Develop, conduct maintain all staff training programs for team members, focusing on their development needs, providing them with new skills to meet the changing needs of the business
• Prepare weekly staff schedules keeping in mind anticipated business, operating budgets and standards of service
• Prepare payroll and gratuity reports
• Conduct monthly departmental meetings to provide information to team members, obtain their feedback, rectify operation issues and provide a regular forum for department communication

Primary Responsibilities

Bar Operation

• Ensure that the bar is set according to standards and procedures
• Greet all guests warmly upon first contact
• Take down food and beverage orders from guests and ensure that the orders are correct
• Prepare and serve drinks and snack orders according to service standard. Ensure that hot snacks and cold drinks are served promptly to the guests once they are ready, such that they arrive at the guests’ table at the correct temperature
• Try to remember individual guest’s names and their preferences to extend a personalized service
• Creation of new beverage/cocktails to suit guests’ needs. Up-sell and promote other food and beverage offers at every available opportunity to maximize sales revenue.
• Obtain guests’ feedback during operations to ensure satisfaction
• Prepare and ensure that the bills are charged properly before presenting them to the patrons for payments
• Thank all patrons for patronizing the outlet upon their departure
• Clear and tidy up bar counter after the departure of the patrons as quickly as possible
• Report any complaints, incidents or other irregularities to management
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)
• Order and collect food and beverage supply requisition. Ensure that the stock is collected as per requisition.
• Prepare garnishes for operation
• Clean and maintain all operational equipment
• Practice appropriate and effective measures to improve control of costs

Other Responsibilities

• Maintain complete knowledge of all F&B services, contents & preparation methods, outlets and hotel services/features
• Be will versed in hotel fire & life safety/emergency procedures
• Attend all briefings, meetings and trainings as assigned by management
• Report for duty on time wearing clean and complete uniform at all times
• Maintain a high standard of personal appearance and hygiene at all times
• Perform other reasonable duties assigned by the assigned by Outlet Manager / Management of the Hotel

KEY RESPONSIBILITIES

Operations

• Supervise and coordinate daily bar operations to ensure smooth and efficient service in line with Accor and brand standards.
• Ensure beverages are prepared and served according to standard recipes, presentation and quality expectations.
• Monitor service flow and support the team during peak periods to maintain excellent guest experience.
• Maintain cleanliness, hygiene and organization of the bar, storage and service areas at all times.
• Ensure compliance with HACCP, food safety, sanitation and responsible alcohol service regulations.
• Conduct daily briefings, assign duties and monitor team performance during shifts.
• Handle guest feedback, concerns and service recovery promptly and professionally.
• Ensure proper opening and closing procedures of the bar are followed.
• Support implementation of promotions, upselling and revenue-driving initiatives.

Other Responsibilities

• Monitor inventory levels, stock rotation, requisitions and minimize wastage.
• Assist with stock takes, cost control and beverage inventory reporting.
• Maintain bar equipment and ensure proper usage and regular maintenance.
• Train, coach and motivate team members to uphold service and brand standards.
• Ensure team grooming and uniform standards are consistently maintained.
• Work closely with other departments to ensure smooth and seamless service delivery.
• Assist in scheduling, shift planning and administrative reporting as required.
• Perform other reasonable duties assigned by the assigned by the Management.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• Assisting in the food preparation process.
• Preparing meals by washing, peeling, and chopping fruits and vegetables and seasoning different kinds of meat.
• Preparing basic salads and sauces for meals, as directed by the chef de partie.
• Cooking and preparing elements of high-quality dishes.
• Receiving deliveries and verifying that all ordered items are received and are good quality.
• Taking inventory of restaurant supplies and notifying the supervisor when stock is low.
• Disposing of the expired and spoiled food items stored in stock rooms, refrigerators, and freezers.
• Cleaning and ensuring that all the work stations are organized and properly sanitized.
• Preparing all the meal items to be presentable as instructed by the chef de parti.e
• Assisting other Chefs.
• Assisting with stock rotation.
• Contributing to maintaining kitchen and food safety standards.
• Ability to work under supervision of a limited range.
• Good level of numeracy Enthusiasm to develop your own skills and knowledge plus those around you.
• Adaptability to change and willingness to embrace new ideas and processes.
• Ability to work unsupervised and deliver quality work.
• Positive and approachable manner.
• Team player qualities.

KEY RESPONSIBILITIES

Job Summary – (Role Summary)

• As a Chef De Partie (CDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistently high-quality food, handle purchase orders and ensure that items arriving without authorization are not received.
• Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duites and Responsabilités :

• Takes care of daily food preparation and duties assigned by the superiors to meet the standard and the quality set by the Restaurant. 
• Follows the instructions and recommendations from the immediate superiors to complete the daily tasks. 
• Co-ordinates daily tasks with the Sous Chef. 
• Responsible to supervise junior chefs or commis.
• Ensure that all commis are following Halal requirement & standards procedure.
• Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
• Ensure that the production, preparation and presentation of food are of the highest quality at all times.
• Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
• Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
• Full awareness of all menu items, their recipes, methods of production and presentation standards.
• Operate and maintain all department equipment and reporting of malfunctioning.
• Ensure effective communication between staff by maintaining a secure and friendly working environment.
• Personally responsible for hygiene, safety and correct use of equipment and utensils.
• Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
• Checks periodically expiry dates and proper storage of food items in the section.
• Consults daily with Sous Chef and Jr. Sous Chef on the daily requirements, functions and also about any last-minute events.
• Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
• Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
• Daily feedback collection and reporting of issues as they arise.
• Assess quality control and adhere to hotels service standards.

Key Responsibilities

Operation

• Assumes the responsibilities of the Chef de Partie in his absence
• Checks on taste, consistently and quantity of all prepared food items, ensure there is no over production
• Assists the Chef de Partie in the production, preparation and presentation of all food Items to ensure highest food quality at all times.
• Studies and creates new dishes
• Controls movement of unauthorized person in the kitchen
• Ensures proper storage of all raw materials and food items and makes sure no spoilt materials are kept.
• Checks and taste all buffet, displays and banqueting set-ups in accordance with the Executive Chef’s specification and takes action if he sees discrepancies immediately
• Put an emphasis on creativity and passion, for yourself and your surrounding colleagues in the kitchen
• Be diligent and adhere to local regulations concerning health, safety, or other compliance requirements & will have an understanding of HACCP management
• Ensure all food orders and menu items are completed accurately, consistently and in an efficient manner
• Undertaking of all kitchen duties, from cleaning dishes to preparing creative culinary delights
• Have a collaborative approach between front of house and the kitchen brigade
• Maintain precise stock control and rotation

Other Responsibilities

• Be well versed in hotel fire & life safety/emergency procedures.
• Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP).
• Attend all briefings, meetings and trainings as assigned by management.
• Maintain a high standard of personal appearance and hygiene at all times.
• Perform other reasonable duties assigned by the assigned by the Management.

We are looking for a creative and detail-oriented Graphic Designer to join our team. This position will be responsible for creating visual content that enhances the hotel’s brand image, promotes our services, and ensures a cohesive aesthetic across all guest touchpoints.

• Create high-quality designs for print and digital collateral, including brochures, flyers, menus, room directories, banners, and advertisements.
• Design engaging visuals for social media platforms (Instagram, Facebook, LinkedIn), the hotel website, and email newsletters.
•  Ensure all designs adhere to the hotel’s brand guidelines (logo usage, color palette, typography) to maintain a consistent identity.
• Retouch and edit photos of rooms, food, events, and amenities for marketing use.
•  Assist different departments (e.g., Sales, Events, and F&B) with design needs for internal communications, signage, and promotional materials.
• Organize and maintain the hotel’s digital asset library (photos, logos, fonts).