Vacancies
Vacancies > Job Vacancy Announcement Detail
Job Vacancy Announcement Detail
| Employer: | Saipan Portopia Hotel Corporation |
| DBA: | Hyatt Regency Saipan |
| Address: | POB 5087 CHRB Saipan, Northern Mariana Islands 96950 United States |
| Phone: | 670-323-5867 |
| Other Number: | 670-233-0182 |
| Contact Saipan Portopia Hotel Corporation via email | |
| Job Vacancy Announcement | JVA |
| JVA Type: | Renewal |
| Island | Saipan |
| FLSA Covered? | Yes, covered |
| DOD related? | No |
| PERM related? * | No |
| VEVRAA related? | No |
| Original Number of Openings: | 4 |
| Number of Openings Currently Available | 4 |
| Specific Worksite location: | Hyatt Regency Saipan |
| Job Classification: | Management Occupations |
| Job Title: | Outlet Manager |
| Announcement Number: | 19-08-77545 |
| Job Classification: | Management Occupations |
| Opening Date: | 8/7/2019 |
| Closing Date: | 8/28/2019 |
| Salary Range: | $17.23 to $18 / Hourly |
| Job Title: | Outlet Manager |
| Job Duties: | Assists to ensure that the Food and Beverage activities are aligned with the respective Corporate Strategy, and that the Hotel Actions have been implemented where appropriate. Oversees the preparation and update of individual Departmental Operations Manuals. Conducts regular divisional communications meetings and ensure that departmental briefings and meetings are effective and conducted as necessary. Ensures that all employees deliver the brand promise and provide exceptional guest service at all times, Touches of Hyatt and the F&B Top 20 are implemented. Ensures that employees also provide excellent service to internal customers in other departments as appropriate. Handles all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily. Maintains positive guest and colleague interactions with good working relationships. Establishes a rapport with guests maintaining good customer relationships. Personally and frequently verifies that guests in the Outlet are receiving the best possible service. Spends time in the Outlet (during peak periods) to ensure that the Outlet is managed well by the respective employees and functions to the fullest expectations. Maximises employee productivity through the use of multi-skilling, multi-tasking and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. Focuses attention on improving productivity levels and the need to prudently manage utility/payroll costs within acceptable guidelines ensuring optimum deployment and energy efficiency of all equipment. Ensures that the outlet is operated in line with maximising profit while delivering on the brand promise. Achieves the monthly and annual personal target and the outlet’s revenue. Assists in the preparation of the Annual Business Plan for Food and Beverage. Assists in the monthly reforecasting, involves the respective Heads of Department as appropriate. Ensures that all hotel, company and local rules, policies and regulations relating to financial record keeping, money handling and licensing are adhered to, including the timely and accurate reporting of financial information. Assists in the inventory management and ongoing maintenance of hotel operating equipment and other assets. Prepares with the Outlet team, a yearly marketing plan which is the basis of the Food and Beverage Annual Marketing Plan. Evaluates local, national and international market trends, vendors and other hotel/restaurant operations constantly to make sure that the hotel’s operations remain competitive and cutting edge. Tastes and monitors the food and beverage products served throughout the operation, provides feedback where appropriate.Monitors service and food and beverage standards in the Outlet. Work with the Assistant Outlet Managers, Executive Sous Chefs and Chef de Cuisines to take corrective actions where necessary.Frequently verifies that only fresh products are used in food and beverage preparation.Assists the Executive Chef/Executive Sous Chefs with creative suggestions and ideas.Conducts monthly inventory checks on all operating equipment and supplies. Oversees and assists in the recruitment andselection of all Food and Beverage employees. Adheres to hotel guidelines when recruiting and uses a competency-based approach to selecting employees. Oversees the punctuality and appearance of all Food and Beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards. Maximises the effectiveness of employees by developing each of their skills and abilities through the appropriate training, coaching, and/or mentoring. Conducts annual Performance Development Discussions with employees and to support them in their professional development goals. Work hours and days are flexible. |
| High School Diploma Required? | Undetermined |
| Qualification Requirements: | Service Orientation, Time Management, Problem Solving, Communication, Management of Personnel Resources, Proactive Planning. Graduation from High School/GED or a relevant certificate, apprenticeship or diploma in Hospitality or restaurant management plus two (2) years work experience in hotel or restaurant operations. |
| Full or Part Time: | Full Time |
| Hours per Week: | 40 |
| Hours per Day: | 8 |
| Payment Frequency: | Bi-weekly |
| Overtime Available: | Yes |
| Overtime Rate: | $25.845 - $27 |
| Rate x 1.5 per hour Exempted: | Yes |
| Specify All Payroll Deductions: | CNMI tax, Federal Tax, Medicare and Social Security |
| Required tools, supplies and Equipment to be provided: | Employer-Provided Items 655.423 (k); Requires Employer provide to the worker, without charge or deposit charge, all tools, supplies and equipment required to perform the duties assigned. |
| Anticipated starting date of employment: | 10/1/2019 |
| Anticipated closing date of employment: | 9/30/2020 |
| Housing Provided: | No |
| Food Provided: | No |
| Transportation required: | No |
| If transportation is required, daily transportation to and from the worksite(s) will be provided to the workers. Daily pick-up place(s) will be at: | N/A |
| Fringe Benefits: | Medical, Dental, Workman Compensation Insurance and 401K offered by employer. Vacation and Sick Leave provided by Employer for Full-time employees only. One duty meal provided free at the employee’s cafeteria. |
| Comments: | Applicants may apply online at www.marianaslabor.net or call Hyatt Regency Saipan Human Resource office at (670)234-1234 Monday thru Friday (except holidays) between the hours of 8:30am to 5:30pm. Or they can send an email to spnrs-human.resources@hyatt.com for inquiry. Application Forms will be available 24/7 at the hotel's Front Desk. Hyatt Regency Saipan is an equal opportunity and affirmative action employer that does not discriminate on the basis of race, national origin, religion, age, color, sex, sexual orientation, gender identity, disability, or veteran status, or any other characteristic protected by local, state, or federal laws, rules, or regulations. Hyatt Regency Saipan’s policy applies to all terms and conditions of employment. To achieve our goal of equal opportunity, Hyatt Regency Saipan maintains an affirmative action plan through which it makes good faith efforts to recruit, hire, and advance in employment qualified minorities, females, individuals with disabilities, and protected veterans. Note(s): Three-fourths 20 CFR 655, Subpart E: "Workers will be offered employment for a total number of work hours equal to at least three fourths of the workdays of the total period that begins with the first workday after the arrival of the worker at the place of employment or the advertised contractual first date of need, whichever is later, and ends on the expiration date specified in the work contract or it its extensions, if any". |