At JA Resorts & Hotels, our long tradition of hospitality excellence has been built on the hard work and dedication of the whole team. Our most important asset is our employees and we are committed to developing their talent enabling them to grow and enjoy a long and prosperous career within the company. We have a first-class portfolio of exceptional properties around the world offering a variety of positions such as front of house, sales and marketing, housekeeping, food and beverage, finance, HR, engineering, leisure and recreation. Contact us today to find out how you can be part of the JA Resorts & Hotels family.
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Covers the Chill Zone shifts when necessary.
Constantly seek ways to improve operational procedures and implements them.
Maintains the safety rules of the resort in the Cool Zone area and reports immediately to LAM and Director of Engineering any maintenance and safety issues which may arise.
The Experience Host Team Leader is a key position at JA Manafaru for defining guest satisfaction. It is crucial that the Experience Host Team Leader ensures that the Experience Host service in the resort is professional, efficient and timely. This in addition to a friendly, outgoing and helpful demeanour will ensure guest satisfaction.
Responsible and accountable for all functions and activities related to the Experience Host section. The Experience Hosts are the main point of contact for guests at JA Manafaru. Therefore as an in charge of the department, Experience Host Team Leader is responsible for suggesting, carrying out and coordinating all guest related activities in a professional and a friendly manner in order to delight the assigned guests and to provide the assigned guests ‘the best holiday experience’
Duties and Responsibilities:
This position is responsible for day to day cleanliness, maintenance and upkeep of all guest bedrooms, corridors and public spaces, as well as delegating and supervising associates to achieve high standard that is consistent with the SBU’s SOP.
Perform food production and presentation to the customer and associates as directed by the Executive Chef & Executive Sous Chef.
Make sure that the food is produced in a very attractive way with attention to every detail; delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
Responsible for the entire product that directly or indirectly is related to his/her nationality/area of expertise.
Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply to department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customer’s expectations are consistently met at all times.
Responsible for the specific area of expertise which he/she has been hired for
Responsible for the quality, fitness, freshness, presentation and taste of all the food items served within the hotel outlets.
Responsible to coordinate the kitchen departmental communication amongst the outlet chefs, and between these and the other departments (F&B, HR, Engineering, etc.).
Physically visit and supervise on a daily basis the food production operations in accordance with current state and local standards, guidelines and regulations that govern the Property in addition to management and organizational policies, procedures and the Executive Chef’s instructions.
Control expenses for the assigned outlets kitchens/operations by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time.
Build, cost and implement the menus in coordination with the senior kitchen management.
Share the full responsibility for the food cost, Labor Cost, Ordering, Purchasing and Inventory.
Assist the Executive Chef in controlling the departmental expenses as per the approved budget.
Assist the Executive Chef to monitor the food cost of the property is within the set company objective and set goals.
Responsible for attaining all agreed upon goals and objectives within the specified time frame as part of management's overall goals and objectives for the fiscal year.
Always courteous to customers and employees, and consistently follows all policies of the organization.
Prepare the kitchen duty roster and coordinate with Exec. Sous Chef the overall information for a smooth running of the operations.
Coordinate and supervise the building, the costing and the implementation of all the menus in the restaurant in charge by using pragmatic tools (i.e. sales report, guests comment, market trend, etc.)
Manage department controllable expenses including food cost, supplies and equipment.
Training, coaching and tutoring of the junior management and junior associate.
Ensure that performance appraisals are up to date, carried out proficiently and in a timely manner.
Supervise the work of the team to ensure adherence to quality standards, deadlines, and proper procedures are followed, correcting errors or problems.
Contribute to a team-oriented and associate-oriented company culture.
Must remain under control in the stressful situations, while executing the company policies and procedures.
A resort Risk & safety officer should emphasize prevention of incidents.
Actively taking part in fire fighting team and drills.
Registering in/out of all supply dhoani diesel issue to all boats and dhoanis from Main jetty
Risk & safety officer should take outlet measures and will follow all necessary safety procedures.
Patrol guest area responds to noise complaints and as well as any other guest’s requests.
Conduct random checks around the linen rooms (H/K Huts)
Open storeroom in emergencies.
Keep guest room’s information confidential, assisting handicapped guest’s follow company guest room procedures.
Follow company guest facilities procedure before letting guest into their rooms.
Check all the lights, doors of HK huts and the F&B outlets after working hours.
Report any water leakage or blackout situation to engineering and put in the security report.
Regular checking and cleaning of fire extinguisher as per schedule and fire pump testing.
Report any fire hazard or potentially unsafe condition to your superior or the management.
Follow up with key control procedures. Keeping key records up-to date.
As this office is keys for Risk & Safety operation associates should be able keep all information in Finger Tips.
Should be able to perform officer duties. Answer phone calls/radio, dispatch, ID card, maintain log books, and attend to minor employee injures.
Check all the walkie-talkies’ and torches to make sure the working condition.
Proper filling of memos, passes, boat manifest cleaning office.
Plying more attention to Fire Alarm repeater panel.
Acting fast to any type of Fire alarm and dispatching the officer on patrolling.
Skills & Knowledge Required
Able to formulate a comprehensive report.
Able to read and write and speak in English.
Should be able to communicate with Guest in proper manner
Able to read and write and speak in English.
Should be physically fit and able to run carrying a fire extinguisher and have the knowledge about fire and safety.
Must be alert, able to walk long distances, stand for long period of time.
Swimming skills would be an asset.
Primary responsibility is to directly assist the Spa & Recreation Manager in providing leadership, direction and supervision of staff in the daily operations of the spa and lifestyle boutique, and ensure luxury quality services
Duties and Responsibilities:
The Store Supervisor is fully responsible for Store Keeping, Ordering of all items such as food, beverage, General items, Engineering & Maintenance items, Operating equipment – Cutlery, Crockery, Utensils etc., & maintain up to date. Liaise with cost controller and purchasing from time to time on Pending Purchase Orders & ensure minimum & maximum stock levels are maintained as per Resort requirements at all times.
Duties and Responsibilities
At least one year experience in a luxury service environment
Very proficient to actively upsell and drive revenue generation
Good at controlling and monitoring inventory by using Excel and POS systems
Be able to innovatively decorate shopfront windows, with various themes
Under the direction of the Director of Rooms (DOR), the Leisure & Activities Manager (LAM) is responsible for the whole Leisure & Activities operation.This position is also responsible for conducting training for the Recreation team members (Chill Zone & Cool Zone) - in the operation of equipment, first aid, water safety, pool/beach service and in interacting with guests consistent with 5-star standards. Responsible for maintaining a consistently high standard of operation and guest service within the department and ensuring all communications relating to the resort, both external and internal, are actioned speedily and efficiently in accordance with the specified standards.
Previous experience in Maldives will be beneficial
Excellent organizational skills and attention to details
Minimum 2 years’ experience in a similar role