The Outlet Manager will be responsible for the overall day to day operations ensuring guest satisfaction, maximize profitability, planning, training, and efficiently maintaining quality service standards. 


-Degree / Diploma in Hospitality Management or other related courses. 

-Minimum of at least 2 years working experience in the same capacity in a 5 stars luxury hotel.  

-Great attention to detail, quality service, productivity, and excellence.

-Effective communication and leadership skills.

-Proactive and guest experience oriented. 


Key responsibilities include: 

-Promptly reacts to changes in guest requests and hotel demands.

-Perform outlet-level support functions which are but not limited to service, staff scheduling, day-to-day operations, cashiering, loss prevention, maintenance and back-office support.

-Manages inventories, interacts with guests, and support employees to maximizes revenue generation and enhance the guest experience.

-Maintains high standards of service quality, hygiene, health, and safety in the dining area.

-Oversees training and motivation of staff.

-Staying up to date with industry trends.

-Perform other assigned duties that contribute to the hotel's mission and objectives.

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    The Assistant Pastry Chef, reporting directly to our Executive Pastry Chef who will support with managing the pastry and bakery operations to achieve optimum proift, produce and develop outstanding pastry and bakery items.


    -Degree/Diploma in Hospitality Management or other related courses in Pastry. 

    -Experienced in modern pastry and bakery techniques for a 5 stars hotel.

    -Dynamic, energetic, creative, trained with outstanding technical skills and educated in Europe.

    -With great attention to detail, quality service, productivity and excellence.

    -Able to adopt flexible working schedule and meet deadlines.

    -Excellent organizational and multitasking skills. 

    Key responsibilities include: 

    -Support with the creation of outstanding variety of pastries, wedding cakes, chocolates and bakery items for different functions and occasions.

    -Optimizes the food items during preparation and production whilst ensuring  a high standard of products.

    -Regularly research and remain current with pastry and bakery market trends.

    -Checks all pastry and bakery preparations for standard and quality.

    -Work closely with the Purchasing Department to ensure purchasing of quality products.

    -Ensure that hygiene, health & safety, emergency & fire fighting rules and regulations are adhered to.

    - Perform other assigned duties that contribute to the hotel's mission and objectives.

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    The Training Manager will support the overall training activities of the hotel which include orientation, fundamental, mandatory, management programs and departmental training initiatives.


    -Bachelor's Degree with certification related to training and development courses.

    -Minimum of at least 2 years working experience related to learning and development / training in the hotel industry.

    -Knowledge with quality assurance.

    -Having strong operational mindset.

    -Background with Food & Beverage and Front Office will be an advantage.

    -Excellent communication and leadership skills.

    -Proficiency with MS Office applications.

    -Able to inspire and motivate learning.

    Key responsibilities include:

    -Lead, guide, onboard and evaluate new employees.

    -Track employee success and progress.

    -Prepare training and development plans to address training needs and expectations.

    -Modifies and create course materials and manuals to meet specific training needs.

    -Support in the management of talent pools through development plans, performance appraisals, employee engagement and retention.

    -Identify and assess future and current training needs through, consultations with Directors and Managers.

    -Perform other assigned duties that contribute to the hotel's mission and objectives.

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