NagaWorld Limited is a subsidiary of NagaCorp Limited, a Publicly Listed gaming and entertainment company on the Hong Kong Stock Exchange. It is the first and best integrated hotel entertainment complex in the fast developing Mekong region.

With the existing NagaWorld complex reaching full capacity on a regular basis, NagaCorp is constructing Naga2 a stone throw away from the current premises. Naga2 will house an additional 800 hotel rooms, 100 luxury suites and a 2500 seat theatre. 

Naga City Walk, an exclusive duty free retail mall will connect the two complexes. Naga City Walk is expected to be launched later this year with Naga2 expected to be in operation by June 2017. 

•  High School graduate or equivalent education required
•  Able to communicate in English and Mandarin language is preferable
•  Computer literate
•  At least 5-8 years working experiences related to the job
•  Able to work extended hours, rotating shifts, weekends or public holidays

•  Manage the Staff
•  Ensures appropriate staffing consistent with needs and within the constraints of the organization’s physical and financial resources;
•  Recruits, selects, orients and develops staff to meet standard performance;
•  Plans, organizes, directs, coordinates the Food & Beverage-Kitchen Operation’s work plan; assigns projects and programmatic responsibilities; reviews and evaluates work methods and procedures; meets with staff to identify and resolve problems.
• Develop, Plan and Deliver Programs and Services
•  Supervises and participates in kitchen and dining area cleaning activities;
•  Resolves staff complaints regarding food service;
•  Trains workers in food preparation, and in service, sanitation, and safety procedures;
•  Observes and evaluates workers and works procedures to ensure quality standards and service, and completes disciplinary write-ups;
•  Assigns duties, responsibilities, and work stations to employees in accordance with work requirements;
•  Inspects supplies, equipment, and work areas to ensure efficient service and conformance to​ standards;
•  Controls inventories of food, equipment, small-ware, and liquor, and report shortages to designated personnel;
•  Recommends measures for improving work procedures and worker performance to increase service quality and enhance job safety;
•  Performs personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets;
•  Analyzes operational problems, such as theft and wastage, and establish procedures to alleviate these problems;
•  Records production, operational, and personnel data on specified forms;
•  Develops equipment maintenance schedules and arrange for repairs;
•  Performs various financial activities, such as cash handling, deposit preparation, and payroll;
•  Purchases or requisition supplies and equipment needed to ensure quality and timely delivery of services;
•  Specify food portions and courses, production and time sequences, and workstation and equipment arrangements;
•  Estimates ingredients and supplies required to prepare a recipe;
•  Forecasts staff, equipment, and supply requirements, based on a master menu;
•  Evaluates new products for usefulness and suitability;
•  Performs food preparation and serving duties, such as carving meat, preparing flambé dishes, or serving wine and liquor;
•  Conducts meetings and collaborate with other personnel for menu planning, serving arrangements, and related details;
•  Develops departmental objectives, budgets, policies, procedures, and strategies;
•  Schedules parties and take reservations;
•  Assists in other areas of the operation when required.

Interested candidates should submit their CV & Cover Letter through below address and state the position applying as the subject. Only shortlisted candidates will be notified.