Job in Advertising and Food & Restaurant in Tarmwe and Mingalar Taung Nyunt

• မည်သည့်ဘွဲ့ရ မဆိုလျှောက်ထားနိုင်ပါသည်။
• အသက်(၂၆) မှ (၃၅) နှစ် အတွင်းရှိရမည်။
• လုပ်ငန်းအတွေ့အကြုံအနည်းဆုံး(၅) နှစ်ရှိရမည်။စားသောက်ဆိုင်နှင့် ပတ်သက်သည့် သင်တန်းတက်ရောက်ထားသူဖြစ်ရမည်။
•  ဆိုင်၏ရောင်းအားပမာဏပြည့်မှီအောင်ဆောင်ရွက်နိုင်ရမည်။
•  QCS အောင်မြင်ရန်အထူးဂရုစိုက်နိုင်ရမည်။

Responsibilities

±  Conceiving and developing efficient and intuitive marketing strategies

±  Organizing and oversea advertising/communication campaigns (social media, ATL, BTL, etc.), exhibitions and promotional events

±  Conducting market research and analysis to evaluate trends, brand awareness and competition ventures

±  Collaborate with managers in preparing budgets and monitoring expenses

Requirements

±  Bachelor of Science or Bachelor of Administration in marketing, business administration or relevant discipline

±  Excellency in English and Burmese (all 4 skills)

±  Proficient in MS Office and familiarity with social media and web analytics (e.g. Web trends)

±  Excellent communication and people skills

±  Strong organizational and time-management abilities

±  Creativity and commercial awareness and thorough knowledge of strategic planning principles and marketing best practices

±  Keen to learn and strong self-development personality

Job Description

-          Managing Market Research & retail data analysis

-          Product strategy and product concept development

-          Brand name creation & Package design development

-          Trade Mark, Design Mark and FDA registration support

Requirement

-          Bachelor’s Degree / Diploma in Marketing.

-          Interested in Marketing

-          Proficient in Microsoft Office (Word, Excel, Power Point, Outlook).

-          Good command of English language (Advance level).

-          Interested in cooking

•Manage and oversee the entire restaurant operation

•Deliver superior guest services

•Ensuring guest satisfaction

•Respond efficiently to customer questions and complaints

•Organize and supervise shifts

•Manage and lead staff

•Training and evaluate staff performance

•Estimate consumption, forecast requirements and maintain inventory

•Manage restaurant supplies

•Control costs and minimize waste

•Nurture a positive working environment

•Monitor operations and initiate corrective actions