Holiday Inn Dar Es Salaam
Sales & Marketing Manager
F&B Supervisors / Managers
General Requirements:
Minimum 2 Years Experience in Hospitality (particularly in the position applied for)
Fluency in English & Kiswahili (Both Oral & Written)
Computer Literacy (Ms. Office). Knowledge of Hotel PMS packages can be an addedadvantage
We offer Competitive Wage packages/Bonus
Accommodation and return Flights once a year
Email your Detailed C.V to: gm [at] holidayinn.co.tz
Tel. +255 (22) 2139250
Cell. +255 783 004045
O'dumont Consulting Ltd
Duties:
Check on outstanding arrivals in the system. Charge no-shows or release rooms if necessary with proper documented explanationsEnsure departures expected for the following day are completed by the night cashier in readiness for check-out
Physically check rooms shown as unoccupied or OOO/OOS in Opera and confirm status as indicated (on a surprise basis, day and night)
Check housekeeping discrepancy report for the shift (day or night)
Check all bills transferred to PM rooms and query length of stay in system, reason for them being outstanding, mode of transfer/approval to PM
Get reasons for rooms being checked-in while the previous guest has not been checked-out (double room occupancy) if any
Confirm signatures on paid-out receipts, bills paid by credit cards or charged to room of in-house guest (e.g. AI bills) with specimen signature on registration card
Check the day’s credit card transactions against Opera and PDQ postings, ensuring banking has been done for the day on a shift basis
Check mode of settlement/payment of bills and confirm authenticity
Check rate variance report against rates schedules (contracts) and obtain reasons for variances
Check all discounts given to room charges and obtain authentication on approval at the right level as per discount policy
Check for reasons for postings to lost interface and check that they have been re-posted to the correct rooms subsequentlyPrint out and obtain approval documentation for the day’s adjustments/allowances (all revenue reductions) and check authenticity
Check that cashier log-ins to Opera/Micros agrees with the time table and obtain reasons from FOM/Outlet Manager respectively where different (on a test basis)
Check all guests in-house on complimentary for proper written approval
Check day rooms occupied in the day and trace for revenue collection. If no revenue, check for notes and approval in writing by FOM/GM or designate on the guest relations’ diary
Check pre-billings, deposits received and deposits applied reports and ensure correct tagging
Review all posting splits/corrections, transfer postings and cancelled payments
Run the night audit and end-of-day procedure
Compile the night audit pack (Open balances-both PM and guest rooms, credit limit, complimentary rooms, paid-outs/refunds, rooms discrepancy, guests in house, modes of payment, manager report, rate variance adjustments, room moves, transfer postings, routing and cashiers’ user log reports among others) and place in docket/file for review by FOM/GM in the morning
Ensure Opera PMS end of day reports have been circulated timely
Write down anything that needs follow up after each end of day procedure and notify reporting to supervisor.
Handle any other audit work
Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.
Contributes to team effort by accomplishing related results as needed.
Skills/Qualifications:
Finance & auditing background
2 years experience in similar position
Experience in Opera PMS an added advantage
Email CV to recruit [at] odumont.com
Hotel in Kisumu
Chef
Location: Kisumu
Directly Reports to: Catering Manager
Clients Profile: Our client is a leading health service provider in the region
Main Purpose of the Job
To plan, organize and present food and beverage services of the hospital in the right quality and quantity, right time and right temperature thereby meeting client’s expectation, hygiene standards and financial targets.
Main Responsibilities
Planning and preparing menus
Organizing, leading and motivating the catering team
Planning staff shifts and rota
Ensuring health and safety regulations are strictly observed
Budgeting and establishing financial targets and forecasts
Monitoring the quality of the product and service provided
Keeping financial and administrative records
Monitoring spending levels
Maintaining stock levels, bin cards and ordering new supplies as required
Required Qualifications, Skills and Competencies
Prioritizing
Motivation
Understanding of business systems
Ability to transfer Skills \ Training
Work Ethic
Achievement focus
Self Motivation
Energetic and enthusiastic
Team Player
Multitasking Skills
Logical thinking
Technical knowledge
Cost conscious
Proven supervisory or management experience is required
Food and beverage experience is an asset
Customer service and communication skills an asset
Planning and budgeting experience is an asset
Business management skills and time management skills are an asset
Safe food handling techniques
First aid and service training are assets
Higher diploma in food and beverage management from Utalii college- Kenya or similar recognized institution
Bachelor degree in hotel and hospitality management will be an added advantage
Minimum of three years experience at supervisory level in a busy hotel/catering facility
To apply for this position send your CV to mycv [at] myjobseye.com quoting the position in the subject line.
Kindly also mention your current/ last salary and benefits.
Only shortlisted candidates will be contacted
Cleaning Company in Kenya
Executive House Keeper
Responsibilities:
Establish and/or implement operating procedures and standards
Plan and coordinate the activities of housekeeping supervisors and their crew
Coordinate inspection or inspect assigned areas to ensure standards are met
Apply human resource management skills, such as hiring, training, scheduling and evaluating performance
Complete financial management tasks, such as setting and adhering to a budget
Handle administrative tasks
Knowledge, Skills and Abilities:
A degree in hotel management or a related field.
Professional attitude
Previous experience working in housekeeping
Previous supervisor or manager experience is required
Good customer service skills
Purchasing and inventory skills is an asset
If you are interested and meet the above requirements, kindly email your application letter and CV to:
Emails: frankmconsult [at] yahoo.com and jobsfmc [at] yahoo.com
Hotel in Thika Town
Chef: At least Diploma Holder, capable of leading a sizable team of Kitchen staff.
Supervisor
Storekeeper(F&B Controller)
Barman
Urgently send your CV and A Cover Letter to :-
HR Manager hr [at] maxpotlinks.com
or P.O.Box 6117 01000 Thika.
Only shortlisted candidates will be contacted.
DO NOT send copies of your certificates at this stage.
Hotel in Nakuru
Hotel Manager
Reporting to the Managing Director, the primary role function will be to maximize the hotels resources achieving optimum standards of service and value to the Hotel Guests within profit objectives and in line with company policies.
In addition responsible for overseeing the day to day hotel operations including Guest Satisfaction, Financial Performance, Cost Control, Staff Satisfaction and Property Management.
Requirements:
University Degree in Hospitality
A minimum of three years working in 4 Star hotel in a similar role.
Ability to perform critical analysis and use ERP systems
Extensive knowledge of hotel operations, food & beverage and front office.
Excellent oral and written communication and presentation skills
Ability to work effectively both independently and as a team.
Application Process
Interested candidates are invited to apply to the address below with a cover letter, C.V and copies of certificates detailing their current remuneration and 3 referees by 31st March 2012.
Only shortlisted candidates to be contacted.
The Managing Director.
P.O Box 3327-20100
Nakuru.
Food & Beverage Supervisor
Reporting to F & B Manager
A qualified Food & Beverage Supervisor.
The successful candidate will be responsible of ensuring that customers receive excellent service by providing the best foods in a clean environment and on a timely basis. Thorough billing of customers and staff supervision among other duties.
Requirements
Diploma in Hotel management from Utalii Training Institute.
Minimum two years experience at the same level.
High levels of patience, tact and diplomacy in resolving conflicts.
Excellent command of the English Language.
Must be conversant with an ERP system e.g. Hotel Plus or Fidelio
Experience working in a high class Bar will be an added advantage.
Application Process
Interested candidates are invited to apply to the address below with a cover letter, C.V and copies of certificates detailing their current remuneration and 3 referees by 31st March 2012.
Only shortlisted candidates to be contacted.
The Managing Director.
P.O Box 3327-20100
Nakuru.
Front Office SupervisorReporting to Sales & Reservation Manager.
A qualified Front Office Supervisor.
The successful candidate will be responsible for all duties through planning, organizing and controlling all aspects of the front desk to promote quality standards and ensure total guest satisfaction.
Requirements
University degree in Hotel Management or Diploma in Hotel management from Utalii Training Institute.
Minimum two years experience at the same level.
High levels of patience, tact and diplomacy in resolving conflicts.
Excellent command of the English Language.
Must be conversant with an ERP system e.g. Hotel Plus or Fidelio
Application Process
Interested candidates are invited to apply to the address below with a cover letter, C.V and copies of certificates detailing their current remuneration and 3 referees by 31st March 2012.
Only shortlisted candidates to be contacted.
The Managing Director.
P.O Box 3327-20100
Nakuru.
The Hillpark Group of Hotels
Revenue Accountant
Overview
The Revenue Accountant will be responsible for revenue control within the Hotel.
Essential functions
To monitor the accounts and payments made by clients of the hotel
To be in charge of daily reconciliation of revenue from all cost centres
To assist the credit controller in credit control and debt collection
To check on daily basis that all revenue from all cost centres within are captured correctly in the accounting system
To check the guest ledger and city ledger daily and reconcile any deviations
To ensure all controls established in the hotels are implemented in every cost centre.
Job requirements
Experience - Minimum of two (2) years experience carrying out similar responsibilities in a Hotel.Education - A Bachelors degree in Accounting/Financial Management with professional qualification (CPA, ACCA).Skills - Must possess good analytical and communication skills
Have strong interpersonal skills
Must be able to work independently
Must possess good managerial skills required in project management and appraisal
Must have the ability to multi task between various different duties of accountts
Must possess good working knowledge of Micros - Fidelio and Sunsystem
All applications are to be sent to hr [at] hillparkhotel.com and should be accompanied by a detailed CV and copies of the relevant certificates and other testimonials no later than 30th March 2012.
Executive Sous Chef
Overview
The Executive Sous Chef will be responsible for overseeing the daily kitchen operations of the hotel from preparation to execution of all meal periods.
Job requirements
Experience - Minimum of six (6) years as Executive Sous Chef in a four or five Star hotel.
Education - Culinary/Food production Certificate from a recognized institution.
Skills
Must be able to perform the functions with attention to detail, speed and accuracy.
A person of clear thinking who is able to prioritize, organize and follow-up service need with good judgment
Strong time management and organizational skills
Have knowledge of food costs and controls
Have extensive knowledge on kitchen management
Have exceptional employee relations skills with ability to train and direct the kitchen team
Ability to meet deadlines, build a cohesive working team to achieve a seamless culinary experience
All applications are to be sent to hr [at] hillparkhotel.com and should be accompanied by a detailed CV and copies of the relevant certificates and other testimonials no later than 30th March 2012.
Executive Housekeeper
Overview
The Executive Housekeeper will be responsible for providing supervision and direction for all housekeeping activities of the hotel, ensuring the highest level of cleanliness and maintaining guest satisfaction and comfort.
Essential functions
Manage the housekeeping employees to attract, retain and motivate them while providing a safe work environment and quality service to achieve maximum guest satisfaction.
Manage and inspect the daily cleaning of the guest rooms, public areas and back of the house, health/sanitation standards and regulations to achieve high level of cleanliness and great satisfaction.
Monitor and report on expenses to aid in controlling costs while ensuring adequate staff and supplies are on hand to provide top quality services.
Respond to guest requests, concerns and problems to ensure guest satisfaction
Refer and follow up on maintenance issues/problems with engineering to protect hotel assets, ensure a safe, accident free environment for guests and employees
Implement training and procedures to ensure high levels of professionalism at all times.
Job requirements
Experience - Minimum of 5 years as the Executive Housekeeper or Assistant Housekeeper in a four five star hotel
Education - Certificate in Housekeeping and laundry management from a recognized institution.
All applications are to be sent to hr [at] hillparkhotel.com and should be accompanied by a detailed CV and copies of the relevant certificates and other testimonials no later than 30th March 2012.
Avanti Restaurant
Restaurant Manager
Job Description;
Supervises the functioning of all services and kitchen staff, facilities, sales and costs, to ensure maximum restaurant profit is achieved.
Controls and analyses, on an on-going basis, in order to optimize the following:
Quality levels of product and service
Guest satisfaction
Operating costs
Sanitation and cleanliness (hygiene)
Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times.
The Food and Beverage par stocks. Approves all purchases and other food and beverage items in accordance with restaurant quality and quantity standards.
Conducts weekly restaurant meetings relating to, but not limited to, the following:
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
New management policies
Quality improvement
Sales improvement
Productivity improvement
Production time
Implements a daily, weekly and monthly checklist for all restaurant section. Ensures proper follow-up to attain maximum quality and efficiency.
Interacts with individuals outside the hotel including, but not limited to, customers, suppliers, government officials, competitors and other members within his/her locality.
Prepares detailed induction program for new staff
Ensures training needs analysis of staff is carried out and training programs are designed and implemented to meet the staff needs
Conducts probation and formal performance appraisal in line with company guidelines.
Maintains up to date staff attendance records ,duty Rota and approves leave requests etc
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
Manage the Restaurant’s expenses in staff, utilities etc
Participates in preparation of the Restaurant’s strategic plan, marketing plan and goals program
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
Initiate action to correct a hazardous situation and notify supervisors of potential dangers
Requirements
Knowledge of Micros system
Minimum Diploma in Hospitality management
Must have 3-5 years experience in restaurant, 2 years in supervisory or managementposition
Must have excellent people skills.
Integrity, honesty and accountability in all areas
Must be ready to work varied hours/days and s even on weekends.
Team builder
Can work under pressure and meet dead lines
Application, updatedCV with current references and a passport size photograph should be sent by email to: jobs [at] avantigroup.co.ke
Cashier/Waiter/Waitress
Job Description
This position requires excellent consistent customer services for all our customers. This includes
Greeting and welcoming customers entering the restaurant
Collecting orders from the Kitchen and Bars, returns used plates, glass and silver to dishwashing area.
Sets and clears tables ensuring as per restaurant standards
Ensuring that personal hygiene, grooming, appearance and restaurant uniform is to the required standard.
Be polite, courteous and efficient in dealing with guests, restaurant staff and management.
Knows and uses correct terminology and procedure of service
Serves meals/drinks/desserts to guests, presents bills and accepts payments under the supervision of the Cashier.
Ability to interact with customers and knows the customers names and preferences concerning food & beverages.
Performs other duties as may be assigned by immediate supervisor.
Requirements
Ability to communicate fluently in English and Swahili,
Minimum certificate in F&B service from a reputable institution
1-2 years of restaurant service experience.
Ability to use micros system efficiently (after training).
Must have excellent interpersonalskills and sales skills.
Knowledge and have interest in F&B service
Must be honesty and accountable
Must be ready to work varied hours/days and even on weekends/holidays
Application, updatedCV with current references and a passport size photograph should be sent by email to: jobs [at] avantigroup.co.ke
Chefs/Cooks
Job Description
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Cooking and seasoning food according to recipes or personal judgment and experience
Observe and test foods to determine if they have been cooked sufficiently.
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and to look pleasant and presentable.
Regulate temperature of ovens, broilers, grills, and roaster to ensure that utilities are being used efficiency & effective
Estimate expected food consumption; then requisition or purchase supplies, or procure food from central stores.
Ability to maintain a clean working production area.
Consult with chef/group chefs to plan menus, taking into consideration factors such as costs and special event needs
Requirements
Ability to communicate English and Swahili,
Minimum certificate in food production from a reputable institution
1-2 years of restaurant production experience.
Must be able to use varies kitchen tools and equipments
Knowledge and have interest in food and food production
Must be honesty and accountable
Must be ready to work varied hours/days and even on weekends/holidays
Application, updatedCV with current references and a passport size photograph should be sent by email to: jobs [at] avantigroup.co.ke
Aberdare Safari Hotels
Sales Manager
Job Description
In charge of group corporate business for the group.
Ensure that segment targets are met on a monthly basis at all units
Grow conferencing business through new accounts and repeat business at all units.
Participate in annual business plans specifically taking lead on corporate/conference business plans.
Guide management on pricing dynamics for this segment based on market trend and business needs.
Manage discounting to this segment within the set policy
Develop incentive programs to ensure we attract business from our competitive destinations.
Prepare and circulate monthly corporate and conferencing report.
Create corporate database usable for making timely management decisions.
Ensure that you maintain good relations with all key contacts people at the different organizations
Professionally participate and represent company in various relevant meetings or social gatherings
Develop workable growth strategies to ensure continuous growth
Target high yield conference targets so as to maximize on revenue.
Manage direct reports to ensure productivity.
Keep abreast with competition and emerging trends within the country.
Continuously develop retention/incentives strategies to ensure we retain and grow repeat business.
Ideal Candidate should possess following qualifications and attributes:
At least 5 years sales experience within the hotel or service industry in a similar position.
Proficient in basic computer office packages
Degree in sales/marketing or equivalent
Ability to work under minimum supervision
Highly networked individual
Ability to attend social meetings and professionally tap into business potential
Confident individual with ability to make public power point presentations with ease.
Good communication skills both written and verbal
Strong in leadership and problem solving.
Drive to achieve results.
Interested candidates should send their applications to HR [at] aberdaresafarihotels.com to reach us by 30th March 2012.
Front Office Manager
The Front Office Manager is responsible for the overall Guests’ Reception and Billing.
The position reports to the General Manager.
Key roles and responsibilities include;
Ensuring delivery of quality services by standardization, deployment, monitoring and enforcement of existing and new operating systems and procedures.
Definition of supplies & products specifications including quantity, quality & cost to meet guest expectations and desired business performance objectives.
Ensuring high cleanliness and maintenance standards of physical facilities, Furniture, Fixtures and equipment within the departmental areas.
Conducting audits and inspections and identifying opportunities to improve individual, departmental staff and overall business performance.
Preparation of annual business plans including departmental objectives, Goals, strategies, measures, action program and budgets in line with set corporate objectives.
Leading departmental revenue enhancement reviews including promotional activities, selling techniques, targets and incentives deployment to staff.
Developing organization capacity through staff recruitment, training, career advancement, motivation and high professional standards, discipline and work ethics.
Ensuring compliance to Health, safety and environmental standards for both industrial and regulatory requirements and other business legal requirements affecting the department.
Leading departmental cost optimization reviews including expenses consumption tracking in relation to business volumes and delivering cost saving initiatives.
Maintaining, developing and deploying departmental management information systems/templates with reports submission as per set timelines.
Ideal Candidate should possess following qualifications and attributes:
Young Individual (<30 Years +/-)
Diploma in Hotel Management ideally from Kenya Utalii College or a Degree in Hotel Management or equivalent
1 year exposure in a similar position in a 4 star hotel/lodge
Excellent Communication as well as Customer Care Skills
Salesmanship and Analytical Skills
Works well independently as well as with a team
Knowledge of a foreign language an added advantage
Interested candidates should send their applications to HR [at] aberdaresafarihotels.com to reach us by 30th March 2012.
Restaurant Manager
The Restaurant Manager is responsible for the Bar, Wine, Food and Room service for Customers in the Restaurant and Guest Rooms.
This position reports to the Food & Beverage Manager.
Key roles and responsibilities include;
Overseeing the Food and Beverage service and sales in the restaurant to ensure maximum guest satisfaction.
Enforcing set F&B Service procedures and participating in development & deployment of new Standard Operating Procedures
Maintaining continuous guest contact in the restaurant in order to understand and meet their needs.
Determining restaurant equipment specifications, pars and ensuring their proper care and control.
In charge of restaurant ambience & facilities including hygiene, lighting, maintenance and entertainment.
Participating in setting the annual budget for the restaurant.
Enhancing F&B sales through sales techniques, merchandising, targets and incentive to Restaurant staff.
Controlling F&B Sales in the restaurant through Captain Orders /Bar Chits and settlement of guest Bills.
Controlling costs through monthly reviews of guest supplies, equipment, cleaning supplies & other expenses.
Planning staff schedules, covers forecasts and operating equipment levels needed to deliver quality services.
Resolving guest requests and complaints effectively and efficiently
Compiling and submitting periodic restaurant reports as required.
Undertaking staff induction, training and appraisals to ensure high performance and productivity.
Ideal Candidate should possess following qualifications and attributes:
Young Individual (<30 Years +/-)
Diploma in Hotel Management ideally from Kenya Utalii College with credit in Food & Beverage Production and Service.
Minimum 6 months exposure in a 4 star hotel/lodge
Excellent Communication as well as Customer Care Skills
Good Interpersonal Skills
IT proficiency
Training skills
Knowledge of a foreign language, Events management and Accounting an added advantage
Interested candidates should send their applications to HR [at] aberdaresafarihotels.com to reach us by 30th March 2012
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