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AHLEI Syllabus

- Report to F&B Vice President.- Conduct training for all F&B staff for All 5 hotel up in Genting Hills- First World Hotel, Highlands Hotel, Resort Hotel, Maxims Hotel, Resort Hotel & Theme Park Hotel.- Design training programmed and module that fit according to the hotel needs.- To Conduct short course for new hire employees before sent to the work place.- To plan monthly training for all the staff.- To coordinated with the departmental trainer on their monthly training schedule.- To monitor the effectiveness of the departmental training. - TNA to be conducted if needed.

- Report to Human Resources Manager, General Manager & Cooperated Training Manager- Conduct training for hotel employees.- Design training slide and programmed to fit in the hotel needs.- To meet and negotiate with external training programmed which suitable for the hotel.- To plan monthly training for all the staff.- To coordinated with the departmental trainer on their monthly training schedule.- To monitor the effectiveness of the departmental training.- Review and create TNA for hotel employees.- Checking on the outlet to ensure the training skill / knowledge was implemented.- Conduct orientation for all new staff.- To provide new staff orientation and introduction.- To be a motivator for all.- To ensure team member was having consistency of the service level and commitment at all times.- To communicated with the staff closely on their needs of the training and their own development.- To discuss with concern HOD / management on the their staff performance and their potential development closely.- To control and managing the HRDF of the hotel.

- Report to business development Manager- Conduct training for Company retail employees.- Review and create TNA for shops crew.- Upgrade on the F&B service skills.- Handling Guests Complaint.- Checking on the outlet to ensure of the smooth operations.- Conduct orientation for all new crew member.- To Support the needs of the crew member in term of knowledge, hard and soft skills practice.- To motivate staff member.- To ensure team member was having consistency of the service level and commitment at all times.

Asst Manager - Xin Cuisine- Report to the F&B Manager- Controlling the P&L of the outlet.- Taking care of the daily Operation.- Input and run Idea On the business volume.- To motivate Team Member.- To conduct training and push on the standard Operation manual base on the hotel Standard.- To conduct market survey time to time basis for updating and comparison.- To run weddings event in the restaurant.- To up sale the restaurant as a wedding venue and to follow up on the E.O, guests details update, and handling their event on that day as well.- To assists on the renovation of the restaurant (April-May 2008)- To do Monthly report and promotion Report.Asst Manager - F&B Trainer- Report to F&B Manager- Conduct training for Concorde employees.- Review and create SOP for F&B- Upgrade on the F&B service skills.- Handling Guests Complaint.- Organizing staffing if needed.- Checking on the F&B outlet to ensure of the smooth operations.- Conduct orientation for all new F&B staff.- To assists on the outlet operation when Outlet in charge is not around.- To control on the labor cost of the F&B outlet.- To assist in the Special Project (renovation, Kuala Kangsar operations etc..)

- Report to retail manager.- Take charge of the English department.- Focus on the sales of the department.- Staff training on new product and customer service.- Handling annual stock - take.- Handling Event of books fairs.- Handling cashiering.- Perform on the display set up of the department.- Over look on the department with the absent of the superior.- Handling Guests Complaint.- Planning and assist for out coming gimmicks and LSM promotional event.- To handle shoplifting cases.- Monitor and replenish of the stock.- Handling administrative functions i.e PO, RPO, GR, etc.- Follow-up on outstanding CN.- Monthly presentation and planning for the department.

- Report to Outlet Manager (Bar Dept)- Take Charge of insuring of the Sop was practice.- In Charge of training new staff till being conform.- In Charge of Bar inventory.- Over look on the department with the absent of the superior.- To updated the SOP time to time.- Conduct training for others department staff.- Cost Control of the Beverage.- Handling Guests Complaint.- Handling wine ordering and QC check of the wine.- Perform on the side duties.- Cashiering.