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The Housekeeping Supervisor is responsible for the operational efficiency of all housekeeping areas and the service delivery of those areas within budgeted guidelines.   KEY RESPONSIBILITES - Supervise the implementation of housekeeping standards and procedures in relation to: - Bedroom service - Bathroom service - Valet service - Cleaning service - Linen maintenance Recommended changes to these standards and training needs on an ongoing basis. - Maintain a current and thorough knowledge of all housekeeping systems. - Assign tasks/rooms to the Housekeeping staff and show presence on the ‘floors’. - Ensure maintenance of the equipment used by the employees and ensure that it is cleaned and stored correctly. - Ensure that all vacuuming, polishing, carpet care, general cleaning is done in a professional manner and according to established schedules. - Open and close the shift and ensure effective shift hand over. - Prioritise arrival rooms. - Liaise with Front Office for guest and hotel requirements. - Ensure guest valet is processed and delivered in a timely manner. - Co-ordinate special projects (e.g. site rooms, vermin control, window and carpet cleaning, room inventories) - Manage all special requests made by guests - Ensure consistency within the department - Manage lost property for the hotel

SUMMARY   The primary responsibility of this role is to align to the Front Office Department policies and procedures to deliver “you can Count on Me“service behaviour and create the right environment which our colleagues can experience that will help them to be Responsive, Respectful, Deliver Great Guest Experience & build Customer Service culture.   Joining a dynamic, vibrant and customer focused team you will display a positive ‘can do’ attitude and be responsible for delivering an exceptional customer service experience to all our guests.   As a TRYPster, You will make guests feel amazing, create warmth & strike up conversation.   KEY RESPONSIBILITES   - Responsible for managing the assignment of rooms and supports the front office by serving as the liaison between Sales, Housekeeping and the Front office - Assign, monitor & manage VIP arrivals/ bookings/ arrange amenities - Manage room inventory days out in advance and relay any overbookings or upcoming issues to the appropriate leadership - Responsible for blocking all group and F.I.T guest reservations in the rooms PMS System - Manages available rooms inventory in the rooms PMS system, including special requests, long stay guests, VIP’s - Handle VIP assignments, pending room communication, execute room moves, facilitate guest room amenity deliveries; all while also acting as a front desk agent to cover agents' breaks and answer internal and external calls throughout their shift - Provide quality guest services that include registering and assigning rooms to guests, issuing room keys, transmitting and receiving messages, keeping records of occupied rooms and guests' accounts, making and confirming room reservations, and presenting statements to and collecting payment from departing guests. - Continually check the accuracy of room count & room availability - Ensure all rooms and suites assigned according to guest preference - Completion of all Opera reports that are focused on blocking certain room types for guests - Assist to attend the Group Resume meeting and handle all group arrivals - To have a full working knowledge of the Wyndham Rewards and its benefits by taking every opportunity to enrol new members - Maintain comprehensive knowledge of standard reservation procedures - Communicate to Assistant Front Office Manager and Duty Manager all information likely to be of interest to hotel Management such as the expected arrival and departure of VIPs and all other pertinent information - Be aware of the hotel availability and of every opportunity to maximize room revenue - Gain understanding of the departmental goals and financial targets and support management team in achieving these targets - Ensure all emails are replied to in a professional and timely manner - To work closely with Service team for any Guest Relation request and arrangement - Maintain file system and assist with data entry - Maintain inventory of office supplies & ensure any requests are made according to pre-set budget - Maintain security of information relating to guests and colleagues in the hotel - Demonstrate understanding and awareness of all policies and procedures relating to Health, Hygiene, Security and Fire Life Safety as well as emergency and evacuation procedures. - Communicate closely and regularly with Housekeeping Room Controllers in terms of room assignments - Assume overall responsibility for maintaining standards to ensure furnishings, facilities and equipment are clean, in good repair and well maintained - Perform other clerical tasks as needed - Be familiar with all S.O.P.s and Job Aids relating to the Front Office Operations - Develop and maintain positive productive working relationships with other associates and departments - Support Front Desk staff by participating in training efforts, assisting at the Front Desk during peak arrival periods and break times, and answering telephones - Prepare group/VIP key packets and arrivals - Place rooms in OOO & OOR status and communicate with Housekeeping and Engineering - Work closely with Revenue Management to help control the overbooking process - Co-ordinate with Sales for any group bookings - Ensure all special rates and comp forms are filed - Daily answer all social media platform guest feedback - Produce monthly Reports for the FO team & Management - Other functions not listed deemed necessary by the Assistant Front Desk Manager and Director of Rooms - Recycles whenever and where-ever possible and enforces cost saving measures

The Content Marketing Executive will contribute to the development and implementation of content marketing strategies across various online channels, with a focus on social media management, content creation & online reputation management. Their responsibilities will include assisting with content management across different platforms, including blogs, SEO, social media, websites, and newsletters. The role is designed to enhance the company's organic search results, boost brand awareness, and aid in increasing revenue.   - Social Media Management: - Schedule daily posts on various platforms (Instagram, Facebook, LinkedIn, YouTube). - Develop engaging content and monitor industry trends. - Collaborate on content creation and ensure visual and written alignment. - Generate monthly content calendar and handle community management. - Analyze competitor activity and trends for brand alignment. - Provide urgent copywriting support and track call-to-actions with UTM. - Online Reputation Management: - Manage inquiry responses and monitor online reviews. - Identify and escalate negative reviews for resolution. - Craft professional responses and encourage positive reviews. - Collaborate to address customer issues and improve ratings. - Mitigate fake profiles and provide regular progress reports. - Content Marketing & Management: - Develop content plans for increased traffic and engagement. - Plan digital content across relevant platforms. - Liaise with stakeholders and production teams. - Audit and commission third-party content as needed. - Schedule and publish high-quality content, supporting website optimization and SEO practices. - Email Marketing Support: - Assist in newsletter editorial planning and content selection. - Analyze insights from newsletter campaigns. - Reports & Analysis: - Analyze key metrics and ROI against objectives. - Monitor social media trends and campaign effectiveness. - Utilize Talkwalker insights for positive brand perceptions. - Deliver timely monthly social reports on growth, engagement, and opportunities.

- To report for duty punctually wearing the correct uniform and name badges at all times. - Organize together with Chef de Partie the shift on his/her section with regard to mise-en-place production and its service. - Take orders from his/her Chef de Partie and carry them out in the correct manner. - Collaborate with his/her Chef de Partie to write daily wine, dry store, food requisitions and kitchen transfers on the appropriate forms for the approval of the Executive Chef / Executive Sous Chef in order to achieve the high stock rotation desired in the section. - Maintain good employee relations and motivate colleagues. - Work to the specifications received by the Chef de Partie regarding portion size, quantity and quality as laid down in the recipe index. - Be responsible for completing the daily checklist regarding mise-en-place and food storage. - Attend daily and monthly meetings with the Chef de cuisine and other meetings as requested by the Executive Chef / Executive Sous Chef. - Report any problems regarding failure of machinery and small equipment to the Chef de cuisine and to follow up and ensure the necessary work has been carried out. - Check the main information board to figure out re-change of any Banquets or other information regarding the organization. - Keep the section clean and tidy. - Pass all information to next shift. - Accidents and sickness to be written in log Book and report to the Executive Chef / Executive Sous Chef. - Assist the Chef de cuisine in composing new recipes and menu ideas. - Have a complete understanding of and adhere to the company’s policy relating to fire, hygiene and safety.

  Job Summary:   The Front Office Coordinator is responsible for overall front desk activities including management of the reception area and meeting areas, customer service, phones, mail, and office supplies. This position trains, supervises, and schedules administrative volunteers, coordinates front office coverage, and assists on projects and any additional administrative support necessary for the organization.   Key Responsibilities: - Provide exceptional customer service in person and over the phone to guests, adhering to front door/guest and Security procedures. - Oversee the guest service area to ensure efficient telephone and mail communications, maintaining a professional image both internally and externally. - Manage office supplies by organizing, maintaining, and communicating needs on a weekly basis. - Coordinate the maintenance and alteration of office areas and equipment to ensure a functional and professional environment. - Schedule and coordinate team duty rosters for the front office team. - Organize and schedule front office meetings and briefings to keep the team informed and aligned. - Handle guest inquiries, complaints, and requests professionally and promptly, ensuring customer satisfaction and escalating issues when necessary. - Provide administrative support by assisting with general tasks such as data entry, filing, and photocopying. - Manage correspondence by sorting and distributing incoming mail and packages, as well as preparing outgoing mails. - Respond to guest reviews and update comments in guest profiles to maintain a positive online reputation. - Keep detailed records of guest interactions and requests to improve service and meet guest expectations. - Manage guest reservations and booking systems efficiently. - Maintain guest databases and records accurately. - Diplomatically and efficiently address guest complaints and issues, finding appropriate solutions to ensure guest satisfaction. - Escalate complex issues to higher management when necessary for resolution. - Collaborate effectively with other departments, such as housekeeping, maintenance, and security, to fulfil guest requests and ensure a seamless guest experience. - Ensure all the month-end reports are updated correctly before the deadline. - Maintain records of guest interactions and requests.

KEY RESPONSIBILITES; - Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. - basic knowledge of hotel ordering system - To be fully aware of all menu item, their recipes, method of production and presentation standards. - Carry out close liaison with all section of the kitchen in order to ensure smooth and efficient service. - Assume duties of Junior Sous Chef in his/her absence. - Demonstrate initiative at all times. - Lead and support the junior members of the team. - Strong desire to improve on skills and knowledge - Ability to produce own work in accordance with a deadline. - Ability to train and develop junior staff. - Seek own solutions to the minor obstacles that occur from time to time. - To project a pleasant and positive professional image to all contacts at all the times. - Daily data collection and reporting of issues as they arise. - Review the daily production sheets with Junior Sous chef or Sous Chef when the first is not present. - Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service - Actively participates in training of culinary skill to junior talent and apprentices - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. - Ensures that station opening and closing procedures are carried out to standard. - Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses - Operate all kitchen equipment and conduct them with safety in mind at all the times. - Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. - Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion. - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program. - Adhere to all environment policies and programs as required. - Other reasonable duties as required. - Make sure to log all information in the kitchen log book. - Briefing with culinary team on new happenings and follow up. - Monitor delivery and delegate to arrange accordingly. - Cleaning schedule to follow. - Always assist in line check. - Run the section with great confident - Sense of urgency - Efficient distribution of task to below level. - Ensure full liaison with other members of the section and the kitchen team. - Strong communication with the Sous Chef and Junior Sous Chef of the section - Key relationship with the Chef de Cuisine, Sous Chef and Junior Sous Chef. - Stock rotation, FIFO with proper date labelling as per local municipality regulations. - Vegetables, dried goods and other food related items to be stored properly - Be aware, embrace and implement HACCP rule and regulation - Ideally PIC Level trained

Job Summary:   The Doorman is responsible for creating a welcoming and safe environment for guests and visitors entering the hotel. They are the first point of contact for guests and are responsible for greeting them with warmth and hospitality. The Doorman also ensures that the hotel entrance and surrounding areas are kept clean and secure.   Key Responsibilities: - Ensure brand standards, policies and procedures are adhered to at all times. - Be familiar with all hotel facilities, hours of operation and current promotions. - Assist the guests with their luggage, when arriving or departing from the hotel. - Assist the guests with loading/offloading form the vehicle. - Be knowledgeable of all traffic regulations and abide by them at all times. - Maintain an alert position in the entrance and welcome guests to the hotel. - Make sure to arrange traffic flow at the entrance of the hotel. - Be familiar with local area services, offices, attractions, restaurants, etc. - Able to provide directions to various destinations within the city. - Manage the valet drivers and make sure that they are properly groomed, well presented and adhering to The First Collection standards. - Be fully aware of all safety and emergency procedures and report any incidents immediately. - Review Front Office logs, Trace File and transport requirements for Guest Shuttle services and Limousine company.

Job Summary: The Cluster Reservations Agent is responsible for handling reservations, inquiries, cancellations, reconversion and booking extensions in an attentive, courteous and efficient manner. Their responsibility also includes quoting available rates, upselling and cross-selling to maximize room revenue according to our Brand Standards. They are to work with the Sales Department in obtaining and effectively maintaining business.   Responsibilities: - Answer all incoming calls promptly, in an attentive, courteous, efficient manner and maintaining excellent call audit scores. - Answer guest inquiries about hotel services, facilities and hours of operation. - Enter reservations into the computer according to standard operating procedures. - Book room reservations while focusing on maximizing room revenue and average rate using standard rate quoting scenario at all times. Up sell rooms and cross –sell other amenities and facilities when possible. - Reconversion of cancelled reservations. - Communicate and work closely with the Sales Department and Front Office. - Maintain accurate files and reports. - Handle all special reservations, to include V.I.P. reservations, packages and discounts. - Ensure that all e-mail correspondence is answered in a professional manner within the response time frame. - Post no-show revenue daily, if required at property. - Communicate rates and availability to wholesalers. - Ensure proper Billing Instructions are updated on each booking to avoid any rebate or refunds. - Ensure all guest requirements are properly noted on the booking and communicated with the departments involved - Complete tasks on the daily reservations checklist - Be fully aware of the Hotel’s promotions and offers - Assist with processing travel agent commissions as requested.

We constantly strive to attract confident, talented individuals with a winning attitude to join our successful sales department.This highly specialised role will involve the sale of exciting new property investments to our highly qualified database of subscribers.

- Responsible for doing all preparations before and during the service like preparing tables and polish cutlery. - Keeping track of the stock and supplies in the restaurant and communicating where there might be a shortage like linen, glasswork etc. - Have an extensive knowledge of the menus and other F&B outlets. - Serving in either conference rooms or other F&B outlets if required. - Taking orders from the guests, explaining menu and advising the guest on their decision making. - Liaising with management for advice if required. - Communicating with the kitchen about the orders and being very clear about special wishes of guests. - Consistently upselling of food and beverages and making guests aware of the promotions. - To be aware about the items availabilities. - If necessary preparing orders like drinks and preparing snacks and breads. - Serving at parties and reception if required. - Dealing with the payments and doing closure paperwork if required. - Serving the guests with all F&B requirements during their stay in an attentive and efficient way. - Taking reservations, in co-orporation with the supervisor and hostess/host if necessary because of special requests of the guest. - Responsible for cleaning tasks during and after service. - Making sure that all the guest areas look immaculate. - Attending departmental meetings if required. - Taking feedback from the guests and notifying management about it. - Sharing ideas for improvement. - Know the software in the F&B outlets to be able to put in the orders. - Ensuring the guests receive what they ordered, guest satisfaction is key at all times.

- Responsible for sourcing of construction materials. - Compiling of Bill of Quantities. - Communicating with suppliers. - Tender evaluations and recommendations. - Issuing of orders - Follow up on deliveries.

WORK PERFORMED                - Staff Supervision   - Prepares staff roster and organizes shifts to ensure appropriate staffing at all times - Maintains work attendance records for payroll purposes - Recommends hiring and dismissing of stewarding staff, implements Disciplinary procedures in conjunction with Executive Chef & HR. - Imparts training through on-the-job observation and correction - Inspects staff to ensure staff is in proper uniform, clean and well groomed. - Liaises closely with all related department heads in order to guarantee Smooth running of the operation and to guarantee minimum par Stock levels of china/glass/cutlery at all times.     - Cleanliness and Hygiene Standards   - Learns the local health authorities’ sanitation and hygiene requirements - Ensures that local and hotel’s standards of cleanliness, hygiene and Sanitation are maintained. - Ensures refuse is placed in proper containers and is disposed of promptly and hygienically.   - Material Control   - Determines that adequate operating supplies are available and in good Condition - Initiates requisitions for operating and cleaning supplies - Controls breakage of operating supplies and controls usage of cleaning materials - Liaises closely with the Executive Chef regarding requirements of operational supplies - Conducts weekly kitchen inspections   - Administration   - Compiles the log book recording breakage, cleaning material usage and other appropriate details - Initiates repairs and maintenance work orders. - Contains costs of operating the department within the established budgets and places Po’s in liaison with Exec. Chef - Learns the hotel’s fire and safety precautions and how to operate the firefighting equipment. - Attends meetings as and when directed. - Learns the personnel administration requirements - Takes inventories as stipulated at least on quarterly basis. - Follows all internal F&B policy & procedures standards     RESPONSIBILITY AND AUTHORITY - Staff   Responsible for the direction, training and control of stewarding personnel, and close working relationship with the kitchen and other F&B departments.   - Cleanliness   To ensure a high degree of hygiene and cleanliness as required by the hotel and local Regulations.   - Material Control                 Responsible for adequate operational and cleaning supplies, for controlling use and breakage, and for ensuring proper use and maintenance of equipment.   - Administration   Responsible for operating within stipulated costs, for recording data as directed and for Conforming to the hotel’s rules and regulations.   Manager Responsibilities   Human Resources - Responsible for HR leadership of direct reports and their teams (recruitment and selection, performance management (Appraisal/PDP), Staff development and motivation, counselling / disciplinary issues. - Maintain and enhance the open door policy to all Staff providing advice and guidance when needed in regards to their issues or concerns and/or grievances - Ensure that the administration of the 3-month/6-month review process in the operational departments and ensure that follow-up for all issues is done in timely manner and results of both follow-up and the initial reviews are communicated to all relevant parties - Talent Reviews are alive and active and the target audience know why they are so important - Ensure 100% compliance with all mandatory training for departments; as well as the Departmental Trainers positively encouraged - Control the LTO in the operational departments in conjunction with the CDHR to ensure that any areas of concern and monitored and rectified. - Manage the Associate Engagement Survey process for the operational departments ensure that the follow up meetings are done and the staff have timely feedback. - Conduct interviews for all senior chef positions - Review manning and re-recruitment of all positions - Ensure one CSR event takes place every quarter - Ensure that you dine in the restaurant at least three times a week and provide CDHR feedback   Communication - To conduct or chair regular communication meetings with team(s) and actively participate in relevant business meetings to facilitate effective communication. - Conducted weekly documented 121’s with all direct reports - Share all relevant information with Hotel Manager in weekly 121’s - Participate in Monthly HOD Meeting/ Quarterly all Hotel Meeting/ P&L meeting -   Finance - Prepare the expenses budget - Ensure vacation, Public Holidays and lieu days are used to the needs of the business - Ensure that the payroll is submitted to HR on the agreed date   Management - Train and develop the team and provide support when required - Ensure all direct reports have a Personal Development Plan to achieve their goals - Ensure that effective communication flow is maintained at all times - Actively participate in the community involvement projects and initiatives together with the hotel’s management team - Maintaining a business environment based on the Code of Conduct and Company Vision

- Ensure that station opening and closing procedures are carried out to the standard. - Be fully aware of all menu items, their recipes, methods of production and presentation standards. - Adhere to standardized recipes and specifications to maintain consistency and ensure all standards are met. - Knowledgeable and experienced in pizza and dough making process. - Understand and support breakfast/buffet operations and set up. - Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food to reduce food cost expenses. - Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. - Always operate all kitchen equipment with safety in mind. - Report all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely manner. - Run the section with great confidence and with great sense of urgency. - Be aware and apply the principles of HACCP program. - Perform duties of Chef de Partie in his/her absence. - Closely work with Sous Chef and Chef de Party. - Positive attitude during work with team players.

The Primary purpose of this position is to establish and manage agents’ network in given area to generate qualified leads and business opportunities for TFG. This position will focus exclusively on expansion of Agent network, as well increasing the sales revenue of the Agents Programme. Job Description: • Relationship building of current agents for further development and growth. • To establish new agents network. • Explore innovative methods to expand agents’ network, and form effective strategies which include agents’ presentation, on ground – Virtual training, support materials, competitive analysis & bonus and incentive structure. • Maintain regular communications and provide regular feedback to agents. • Identify issues and areas where improvement is required to increase overall performance of the Agents program. • Must always stay Top-of-Mind with assigned clients. • To maintain reports provided by Business Development Manager and provide feedback as established. • Referral generation.  

The First Group, a renowned and rapidly expanding company, is excited to announce a multitude of job opportunities across diverse departments. We are actively seeking talented UAE Nationals to join our team and contribute to our continued success.   At The First Group, we are committed to fostering an environment of excellence and providing our employees with ample opportunities for growth and advancement. As part of our ongoing expansion plans, we are eager to review your profile and consider you for various positions that align with your skills and aspirations.   If you have a strong work ethic, a passion for delivering exceptional results, and a desire to take your career to new heights, we encourage you to apply to your resume. By applying, you will be granted the opportunity to be considered for future roles that match your unique skills and experience.    

- Ensure that the quality levels of kitchen production and presentation is always maintained at its highest level. - Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. - Basic knowledge of hotel ordering system. - To be fully aware of all menu items, their recipes, method of production and presentation standards. - To present oneself in a way that enhances the overall guest experience, by adding life and energy into each outlet. - To demonstrate excellent product knowledge of all food and special functions held at the property. - To establish and maintain smooth personal and work relationships within the kitchens. - Assume duties of Sous Chef in his/her absence. - Demonstrate initiative at all times. - Lead and support the junior members of the team. - Strong desire to improve on skills and knowledge. - Ability to produce own work in accordance with a deadline. - Ability to train and develop junior staff. - Seek own solutions to the minor obstacles that occur from time to time. - To perform any additional or special duties, as directed by a superior. - To maintain the highest levels of personal hygiene and always grooming, as per standard. - To practice proper telephone etiquette with colleagues and resort’s guests. - To ensure that all tasks assigned by superior are completed, in a timely fashion. - To ensure excellent communication and working relationships with colleagues are maintained and contribute to the team spirit. - To remain updated on all property happenings, including guests in-house, arrivals and departures, as well as daily events. - To exhibit an outstanding knowledge of the TFG Food & Beverage operations. - To understand and apply the Hotels Policies & Procedures, including during emergency situations. - To attend all training carried out by the Training Department. - To ensure maintenance work is completed, in a timely and professional manner. - To ensure all staff attend training as per scheduled by the department. - To ensure all fixed assets are well maintained. - Review the daily production sheets with Sous Chef when the first is not present. - Prepares, and when required, delegates the production of the necessary food items in accordance with standards in a timely & efficient fashion to ensure that there is no interruption to guests service. - Actively participates in training of culinary skill to junior talent and apprentices. - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. - Keeps work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops. - Ensures that station opening and closing procedures are carried out to standard. - Keep over-production and food waste to a minimum, ensures proper rotation, labelling and storing of food in order to reduce food cost expenses. - Operate all kitchen equipment and conduct them with safety in mind at all the times. - Ensures that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines. - Report any and all deficiencies in kitchen equipment functionality and quality of food products to the sous chef or chef de cuisine in a timely fashion. - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program.

Job Summary: As a bartender, you will be responsible for providing excellent customer service while preparing and serving beverages to guests in the food and beverage industry. You will work closely with other team members to ensure that all guests have an enjoyable experience and all drinks are prepared to the highest standard.   Key Responsibilities: - Greet guests and take their drink orders - Prepare and serve alcoholic and non-alcoholic beverages - Ensure that all drinks are made to the correct specification and presented beautifully - Keep the bar area clean and well-stocked at all times - Maintain a good knowledge of all beverages and be able to make recommendations to guests - Handle cash and credit card transactions accurately - Follow all safety and health regulations - Ensure that the bar area is kept clean and presentable at all times - Maintain inventory of supplies and restock as necessary    

This role includes the necessity for a vast range of experience relating to the General Ledger function to ensure candidate can lead to the overall improvement, efficiency, and achievement of the team.   Responsibilities: - Overseeing the functions taken up in the division in relation to the main business. - Preparing bank reconciliation in a timely fashion - Reviewing Bank and petty cash transactions posting. - Reviewing fixed assets depreciation and disposals. - Preparing fixed assets schedule on a weekly/monthly basis. - Reconciliation of G/L accounts to identify inconsistencies - Collaborating with key divisions, other accountants, and Head of Departments to guarantee control. - Utilizing the full potential of the new AX Dynamics ERP system & CRM to assist with system related controls, processes, and reporting. - Preparing VAT returns and posting VAT entries. - Ad Hoc projects - Reconciliation of bank loans and calculation of bank loan accruals. -  

Responsibilities - Project management and coordination to ensure Performance Marketing requests are delivered on time - Learn and manage performance marketing on Metasearches (Trivago, TripAdvisor, etc…), Google, Facebook, Yandex, Yahoo and more - Manage paid media payments with the account’s teams - Create content for campaigns by working with copywriter and designer - Manage Marketing project trackers to ensure all tasks are tracked and updated - Assist Digital Marketing team with new initiatives This is a 6 months internship