Jobs in a Hospitality Company via Bradfield Consulting

The Sales Executive will serve as a key point of contact between the company and its clients: answering queries, offering advice and introducing new products. Their work includes: organizing sales visits. Demonstrating/presenting products. establishing new business

RESPONSIBILITIES

• Listening to customer requirements and presenting appropriately to make a sale;
• Maintaining and developing relationships with existing customers in person and via telephone calls and emails;
• Cold calling to arrange meetings with potential customers to prospect for new business;
• Responding to incoming email and phone enquiries;
• Acting as a contact between a company and its existing and potential markets;
• Negotiating the terms of an agreement and closing sales;
• Gathering market and customer information;
• Representing their company at trade exhibitions, events and demonstrations;
• Negotiating on price, costs, delivery and specifications with buyers and managers;
• Challenging any objections with a view to getting the customer to buy;
• Advising on forthcoming product developments and discussing special promotions;
• Creating detailed proposal documents, often as part of a formal bidding process which is largely dictated by the prospective customer;
• Liaising with suppliers to check the progress of existing orders;
• Checking the quantities of goods on display and in stock;
• Recording sales and order information and sending copies to the sales office, or entering figures into a computer system;
• Reviewing your own sales performance, aiming to meet or exceed targets;
• Gaining a clear understanding of customers' businesses and requirements;
• Making accurate, rapid cost calculations and providing customers with quotations;
• Feeding future buying trends back to employers;
• Attending team meetings and sharing best practice with colleagues.

SKILLS AND COMPETENCIES

• The ability and desire to sell
• Excellent communication skills
• A positive, confident and determined approach

EDUCATION AND EXPERIENCE

• Minimum of 5 years working experience and minimum of 3 years sales experience in a similar work environment
• Proven and verifiable track record
• First degree from any reputable tertiary institution
• The skills to work both independently and as part of a team
• The capability to flourish in a competitive environment

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RESPONSIBILITIES

• Conducting Routine preventive maintenance which comprise of changing HVAC filters to lubricating kitchen equipment to regular boiler maintenance.
• responsible for scheduling regular inspections of electrical equipment
• Liaising with Housekeeping to coordinate and prioritize maintenance activities for apartments and public areas.
• Development system and procedure to ensure the health and safety of guests, team members, machinery and property,
• Controlling suppliers, stock levels and operating budget for the department identifying and introduction introducing environment-friendly systems and equipment.
• Monitor the apartments’ consumption of fuels
• Monitor engineering installation
• Supervise the apartment facilities functions
• Carry out engineering and maintenance works as required
• Periodic inspection and verification of tasks assigned to team members.
• Ensure proper sign off of tasks given after careful inspection

SKILLS AND COMPETENCIES

• Managerial experience and strong interpersonal skills.
• Ability to communicate well in both oral and written reports.
• Proficiency in MS Office, Outlook, Word, Excel and building automation systems

EDUCATION AND EXPERIENCE

• Minimum of 6-8 years working experience and minimum of 2 years supervisory experience
• Experience in a similar work environment is a must
• Engineering degree from any reputable university is a must
• Project management experience

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This role is responsible for the overall operations for the kitchen area. This person will, purchase food and stock, and make sure everyone is trained on proper food preparation and kitchen safety techniques.

RESPONSIBILITIES

• Will be required to occasionally to interact with customers at the banquet hall, being friendly and courteous will help keep customers coming back.
• Responsible for correct food and kitchen elements being utilized while ensuring food standards, costs, safety, etc.
• Ensuring proper shift maintenance of kitchen staff, resolving conflicts and getting the job done.
• Ensure cleaning schedules are maintained and the kitchen well organized at all times.
• Dealing with daily stock orders and keeping a record of al consumptions at the kitchen
• Responsible for communicating standards and cooking methods to staff, kitchen etiquette and safety standards
• Provide input into catering menus and develop new menu items
• Prioritize and delegate tasks in kitchen layout and prep. Techniques to insure speed and quality of men

EDUCATION AND EXPERIENCE

• Minimum of 8 years working experience and minimum of 3 years supervisory experience in a similar work environment
• First degree in catering management or similar degree from any reputable tertiary/vocational institution is a MUST.

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The Senior Chef will be responsible for all food production including that used for restaurants, banquet functions and other outlets. Develop menus, food purchase specifications and recipes. Supervise staff.

RESPONSIBILITIES

• Approves the requisition of products and other necessary food supplies.
• Ensures that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
• Establishes controls to minimize food and supply waste and theft.
• Safeguards all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercises portion control for all items served and assists in establishing menu selling prices.
• Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
• Attends food and beverage staff and management meetings.
• Consults with the Food & Beverage Director about food production aspects of special events being planned.
• Cooks or directly supervises the cooking of items that require skillful preparation.
• Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
• Evaluates food products to assure that quality standards are consistently attained.
• Interacts with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
• In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
• Evaluates products to assure that quality, price and related goods are consistently met.
• Develops policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
• Establishes and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
• Provides training and professional development opportunities for all kitchen staff.
• Ensures that representatives from the kitchen attend service lineups and meetings.
• Periodically visits dining area when it is open to welcome members.
• Support safe work habits and a safe working environment at all times.

SKILLS AND COMPETENCIES

• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times

EDUCATION AND EXPERIENCE

• 8 years experience and/or training; or equivalent combination of education and experience.
• A strong knowledge luxury apartments/hotel standards with evidence of successful implementation of high level service and product standards

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The IT Manager will be responsible and accountable for the smooth running of our computer systems within the limits of requirements, specifications, costs and timelines; supervise the implementation and maintenance of the apartment's computing needs.

RESPONSIBILITIES

• Manage information technology and computer systems
• Plan, organize, control and evaluate IT and electronic data operations
• Evaluating user needs and system functionality and ensuring that ICT facilities meet these needs;
• Planning, developing and implementing the ICT budget and obtaining competitive prices from suppliers to ensure cost effectiveness;
• Scheduling upgrades and security backups of hardware and software systems;
• Researching and installing new systems;
• Guaranteeing the smooth running of all ICT systems, including anti-virus software, print services and email provision;
• Ensuring that users adhere to software licensing laws;
• Providing secure access to the network for remote users;
• Securing data from internal and external attack;
• Offering users appropriate support and advice;
• Managing crisis situations, which may involve complex technical hardware or software problems;
• Mentoring and training new ICT support staff;
• Keeping up to date with the latest technologies.
• Handle annual budget and ensure cost effectiveness
• Oversee the general function of the IT business center.
• Ensure proper safety of all servers and IT equipment.
• Troubleshoot and provide instant solutions to the challenges

SKILLS AND COMPETENCIES

• Ability to manage personnel
• Communication and leadership skills
• Proficiency in MS Office, Outlook, Word, Excel

EDUCATION AND EXPERIENCE

• At least 5 managerial experience and strong interpersonal skills.
• BS in Computer Science, MIS or similar field
• Proven working experience as an IT manager or relevant experience
• Excellent knowledge of technical management, information analysis and of computer hardware/software systems
• Hands-on experience with computer networks, network administration and network installation
• Expertise in internet management and troubleshooting

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The Cost Controller is in charge of the hotel cost and assets. Works with food and beverages department, and hotel stores to ensure cost control.

RESPONSIBILITIES

• The Cost Controller will work alongside the Accounts Supervisor in overseeing the cost control function for the apartments
• Would analyze each department’s ordering and consumption patterns, and closely monitoring them to ensure that these adhere to the agreed budgets, costing and standards
• Will monitor the performance of all departments, particularly food and beverage, through the efficient maintenance of established control procedures and by maintaining the database for receivables , as well as being the champion for the system
• Liaising with the purchasing team, as well as chefs, to ensure accurate costing for food and beverage is a key requirement.
• Organize the asset controlling systems
• Organize the store and receiving systems
• Manage F&B cost functions
• Keep Track record of all cost issues
• Develop cost report for Head of accounts
• Support cost information for all concern department upon request

SKILLS AND COMPETENCIES

• Good personal presentation and professionalism
• Good organisation and prioritisation skills
• Strong administrative skills
• Good verbal and written communication skills

EDUCATION AND EXPERIENCE

• At least 5 years' managerial experience
• Solid experience in a similar position from within a 3 or 4-star hotel/serviced apartments
• Previous experience in Food and Beverage operations from within a similar establishment is preferred
• Familiar with hotel accounting as well as operation
• At least a bachelor's degree in related field
• Good knowledge of and experience with accounting and purchasing software