Movenpick Resort Kamala Beach Phuket

Cost Controller – Qualifications
Mövenpick Resort Phuket Kamala Beach | Pre-Opening Team
For the Cost Controller position, we are looking for a detail-oriented and analytical professional with strong experience in hotel cost control, inventory management, and financial operations.
Qualifications
1. Bachelor's degree in Accounting, Finance, Hospitality Management, or a related field.
2. Minimum 2–3 years of experience in cost control, preferably within a 4-star or 5-star hotel or international resort.
3. Previous hotel pre-opening experience is a strong advantage.
4. Strong knowledge of Food & Beverage cost control, recipe costing, menu engineering, and inventory management.
5. Experience in monitoring food costs, beverage costs, operating supplies, and departmental expenses.
6. Proficiency in Microsoft Excel and hotel systems such as SUN Systems, MC (Materials Control), or similar inventory and accounting software.
7. Ability to conduct stock counts, reconcile inventory discrepancies, and prepare monthly cost reports.
8. Good understanding of purchasing procedures, receiving controls, stock rotation, and internal audit requirements.
9. Strong analytical skills, attention to detail, and ability to identify cost-saving opportunities.
10. Good command of English, both written and spoken.
11. Ability to work collaboratively with Finance, Purchasing, Culinary, and Food & Beverage teams.
12. High integrity, accountability, and commitment to financial accuracy.
13. Additional Pre-Opening Requirements
Candidates should ideally be able to support initial inventory setup, establish cost control procedures, coordinate system implementation, and ensure that all financial controls are ready before hotel opening.

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Bar / Beverage Manager – Qualifications
YOUR SKILLS & EXPERIENCES
- Minimum 3–5 years of experience in Bar / Beverage operations, preferably within an upscale or luxury hotel, resort, or high-volume restaurant environment.
- At least 1–2 years in a supervisory or managerial role.
- Strong knowledge of beverages, spirits, wines, cocktails, mixology, bar operations, and beverage service standards.
- Good understanding of beverage costing, inventory control, stock management, purchasing, and waste control.
- Ability to develop and maintain beverage menus, signature cocktails, promotions, and seasonal beverage concepts.
- Strong leadership skills with the ability to train, coach, motivate, and develop the Bar team.
- Strong focus on guest experience, service quality, upselling, and revenue generation.
- Good knowledge of food safety, hygiene, responsible alcohol service, and applicable hotel operating standards.
- Good communication and interpersonal skills; good command of English. Additional languages are an advantage.
- Familiarity with POS systems, inventory systems, and Microsoft Office is an advantage.
Creative, hands-on, guest-focused, and able to work effectively in a fast-paced resort environment.
- Previous pre-opening experience and international hotel brand experience are an advantage.
- Passionate about creating memorable beverage experiences and delivering service in line with Accor Heartist culture and Mövenpick brand standards.

Bartender – Qualifications
YOUR SKILLS & EXPERIENCES
- Minimum 1–2 years of experience as a Bartender, preferably in a hotel, resort, bar, or restaurant.
- Good knowledge of spirits, wines, beers, cocktails, mocktails, and beverage preparation.
- Basic knowledge of mixology, cocktail recipes, garnishing, and beverage presentation.
- Able to prepare beverages consistently according to standard recipes and service standards.
- Strong guest service and communication skills, with a friendly and professional personality.
- Good selling and upselling skills, with the ability to recommend beverages based on guest preferences.
- Knowledge of bar hygiene, food safety, responsible alcohol service, stock rotation, and proper beverage storage.
- Able to support daily stock control, inventory, requisitions, and waste/breakage control.
- Good command of English; additional languages are an advantage.
Able to work flexible shifts, weekends, and public holidays.
- Creative, energetic, team-oriented, and passionate about creating memorable guest experiences.
- Previous experience with an international hotel brand or resort is an advantage.

YOUR SKILLS & EXPERIENCES
• Diploma or Bachelor’s Degree in Hospitality Management, Hotel Management, Food & Beverage Management, or a related field.
• Minimum 3–5 years of progressive Food & Beverage service experience, with at least 1–2 years in an Outlet Manager, Assistant Outlet Manager, or similar leadership role within an international hotel or upscale resort.
• Previous experience in All Day Dining operations, including breakfast buffet and high-volume restaurant service, is highly desirable.
• Pre-opening experience is an advantage.
• Strong knowledge of restaurant operations, service standards, guest relations, food and beverage products, and outlet administration.
• Good understanding of revenue generation, upselling, budgeting, cost control, inventory management, labor productivity, and outlet performance.
• Strong knowledge of food safety, HACCP, hygiene, and workplace safety requirements.
• Strong leadership, coaching, communication, problem-solving, and guest-handling skills.
• Good command of English; additional languages are an advantage.
• Familiarity with POS systems, Microsoft Office, and hotel/restaurant operating systems.
• Hands-on, service-oriented, well-groomed, and able to lead by example in a fast-paced resort environment.
• Passionate about hospitality, developing people, and creating memorable dining experiences in line with Accor Heartist culture.

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- Minimum 3–5 years of experience in an Executive Sous Chef, Sous Chef, or Chef de Cuisine position, preferably in a hotel or high-end restaurant.
- Strong knowledge and proven experience in Peranakan cuisine, with a good understanding of its traditional flavors, ingredients, spices, and cooking techniques.
- Ability to develop and create authentic and innovative Peranakan dishes while maintaining traditional taste and quality.
- Strong leadership and team management skills, with the ability to coach, train, and motivate the kitchen team.
- Good knowledge of food cost control, menu costing, inventory management, and purchasing.
Knowledge of food safety, hygiene, HACCP, and kitchen safety standards.
- Ability to maintain consistent food quality, taste, presentation, and hygiene in accordance with hotel standards.
- Creative, organized, detail-oriented, and able to work effectively under pressure.
- Good communication and interpersonal skills with the ability to work closely with other departments.
- Strong planning and organizational skills, particularly in managing kitchen operations during high-volume periods.
- Good command of English, both written and spoken.
- Flexible to work shifts, weekends, and public holidays as required.
- Passionate about culinary excellence, hospitality, and delivering a high-quality guest dining experience.
- Experience in an Upscale or Luxury Hotel and/or professional experience specializing in Peranakan cuisine will be an advantage.

Qualifications
Bachelor’s degree in Hospitality Management, Tourism, Business Administration, or a related field.
Minimum 2–3 years of experience in Reservations, Front Office, or Revenue-related operations, preferably in an upscale or international hotel.
At least 1 year in a supervisory/team-leader role is preferred.
Strong knowledge of reservation procedures, room inventory, rate structures, packages, promotions, cancellation/no-show policies, and group bookings.
Good understanding of revenue management principles, including occupancy, ADR, RevPAR, forecasting, and upselling.
Experience with hotel systems such as PMS, CRS, channel manager, and OTA platforms; experience with Accor systems is an advantage.
Strong communication skills in English and Thai, both written and spoken; additional languages are an advantage.
Strong attention to detail and ability to maintain accurate reservations, guest profiles, billing instructions, and special requests.
Able to supervise, coach, and support the
Reservations team and ensure service standards and response times are maintained.
Strong coordination skills with Front Office, Sales,
Revenue, Finance, and other operational departments.
Good problem-solving and complaint-handling skills, with a guest-focused and commercial mindset.
Proficient in Microsoft Office, particularly Excel and Outlook.
Able to work under pressure, prioritize multiple
tasks, and support operations during high-demand periods.
Positive attitude, professional presentation, and strong teamwork and leadership skills.

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Sales & Event Coordinator – Qualifications
- Bachelor’s degree in Hospitality, Tourism, Business Administration, Marketing, or a related field.
- 1–2 years of experience in hotel Sales, Events, or a related role is preferred.
- Good command of English and Thai, both written and spoken.
- Good communication, coordination, and interpersonal skills.
- Proficient in Microsoft Office; experience with hotel systems is an advantage.
- Well-organized, detail-oriented, and able to manage multiple tasks and deadlines.
- Service-minded with a positive attitude and a good team-player mindset.
- Able to coordinate effectively with clients and internal hotel departments.
- Fresh graduates with strong potential are welcome to apply.