Jobs at Blu Atlantic Hotel

Job Responsibilities
Financial Control Responsibilities:

• Respond to audits to ensure continual improvement is achieved.
• Review and appraise the soundness, effectiveness, and proper application of accounting and financial controls, compliance procedures and controls and timeliness of documentation generation.
• Identify the risks that a business faces and develop preventive strategies.
• Provide training on policy and controls.
• Audits on par stock on all areas to make sure that all required hotel supplies are ordered and stocked in advance of need.
• Reviewing the Fixed assets register from time to time, physical asset count exercise.
• Supervise the physical Stock positions
• Checking of payroll such as overtime, Leave allowance, incentives etc.
• Evaluating accounting processes audit trail.
• Tax and Regulatory Affairs - Ensure all tax and regulatory filings are made promptly.
• Review Vendor creation, Customer Creation (Agreements), Credit setting for customers.
• Credit control (Receivables, staff float outstanding).
• Field force expenses management and control.
• Checking of Consumption vs Bill of materials to detect and eliminate any shortages/pilferages.
• Checking the asset disposal bidding process.
• All other duties as assigned by the Management.

Requirements

• Candidates should possess HND / B.Sc / M.Sc Degrees with 1 - 5 years relevant work experience.

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Responsibilities

• Ownership of the management accounts and daily Profit & Loss, maintaining cost control.
• Responsible for the day to day operation of the food & beverage department especially in relation to supporting the Brand Experience.
• Responsible for the standards of service delivered to the customers in the bars, dinning rooms, buffets and all other food & beverage outlets by F&B employees. Ensuring the quality of services in accordance with the company standards.
• Ensures that all the F&B areas are well organised, and have the tools to execute their duties and maintain their areas and equipment.
• Ensures that the highest level of food hygiene is maintained throughout all food and beverage areas in compliance with HACCPlegislation.
• Oversees the overall operation of the storerooms as per company policies, including but not limited to rotation, preparation, distribution and bookkeeping.
• Responsible for the overall implementation, execution of all F&B polices and procedures pertaining to employees, work manuals, sanitation requirements, costs, quality, menus, groups and others as required.
• Plays a key role in the leadership meetings.
• Leads, motivates and develops their team in line with the Company Values to maximise employee engagement.
• Demonstrate behaviors in line with our diversity and inclusion aim, which is to create and promote a diverse and inclusive culture where ideas, differences and views are respected and where all employees are encouraged to create their own personal legacy
• Ensure all stock controls are strictly adhered to.Candidate profile:
• Passionate about driving consistent, and exceptional service
• Able to manage a team effective, posses strong leadership skills, used to working with senior management team, being able to communicate well with at all levels
• A positive and driven attitude to succeed, and leadership skills to inspire and retain a team.

Examples of Duties (includes but is not limited to the following):

• Ensures point of sale operations and Cash handling practices are following standard operating procedures.
• Understand all programs, procedures, standards, specifications, guidelines and training protocols
• Collaborate with General Manager and Chef de Cuisine to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
• Review the daily business levels, anticipate critical situations and plan effective solutions to best expedite these situations
• Prepare weekly work schedules in accordance with staffing guidelines, labor forecasts, and assign work for efficient use of equipment and personnel
• Responsible to ensure restaurants appearance meeting and exceeding standards as well as maintaining compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations.
• Perform additional duties and projects as assigned.

Position Requirements:

• Ensure all team members have required certifications for food and alcohol handling
• Establish and clearly communicate goals and expectations using strong interpersonal skills
• Professional in all internal and external communications
• Resolve guest and team member issues quickly and efficiently
• Identify opportunities and create action plans to enhance and optimize food and beverage operation
• Monitor financial performance to drive business decisions
• Set and deliver on goals which support company-wide goals in finance, guest satisfaction, and team member engagement
• Lead and support team members in individual growth and career advancement plans to contribute to our internal leadership pipeline
• Create positive work environment that is guest-focused
• Collaborate with other members of camp management and the corporate team
• Prioritize tasks effectively
• Submit high quality work products in a timely manner
• Promote company sustainability initiatives
• Acts as the guest service role model for the restaurant; set a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Assists servers and hosts on the floor during meal periods and high demand times.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
• Schedules dining reservations and arrange parties or special services for diners.
• Ensures corrective action is taken to continuously improve service results.
• Schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication and recommends discipline when appropriate.
• Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
• Edits work schedules and evaluate the work performance of employees.

Training – 10%:

• Ensures staff understands local, state, and Federal food and liquor laws.
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers Waiters and Waitresses to provide excellent customer service.
• Monitors alcohol beverage service in compliance with local laws.
• Supervises daily shift operations
• Ensures staffare in compliance with appearance standards.
• Inspects dining room serving stations for neatness and cleanliness.

Educational Qualifications

• B.Sc Degree in Hospitality, Restaurant Management or other related field
• At least 3-5 years experience in an upper luxury five star hotel.

Requirements:

• Professional demeanor appropriate for a luxury environment
• Must have working knowledge of point of sale systems
• Strong customer service experience, interpersonal, and communication skills are required
• Strong analytical, decision-making and problem- solving skills
• Ability to multi-task and work in a fast-paced, dynamic environment
• Ability to be flexible, adaptable and responsive to change
• Contribute to the development of the food and beverage menus
• Think critically to respond and react quickly to ever changing situations on property
• Possess confidence in making decisions for health of the operation
• Be growth oriented

Knowledge, Skills, and Abilities:

• Excellent leadership skills
• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
• Ability to remain calm and well organized under pressure while working quickly.
• Ability to prioritize and maintain multiple tasks at a time.
• Keeps emotions under control.
• Excellent time management skills.
• Strong verbal and written skills
• Strong organizational skills with attention to detail.
• Ability to properly operate the telephone and all software used for the POS system.
• Strong math skills.
• Thorough knowledge of Food and Wine, as well as Beer, liquor, and mixed drinks.
• Must demonstrate accuracy and thoroughness.
• Knowledge of elementary financial controls
• Ability to respond promptly to customer needs.
• Ability to communicate effectively with guests and Grand Performers
• Must speak clearly and persuasively in positive or negative situations.
• Proficient in Micros POS system
• Proficient in Open Table reservation system
• Computer savvy (MS Office suite)
• Basic math skills for cash handling; ability to provide change and count bank at end of shift
• Adaptable to a changing work environment.
• Local knowledge of the community (attractions activities, etc.)
• English language and professional communications skills are required.

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Responsibilities

• Prepare intercontinental and local dishes with strict adherence to food safety standard.
• Setting up, cleaning, and organizing work stations.
• Preparing ingredients for the shift; washing vegetables, chopping, seasoning meat, etc.
• Prepare oven, utensils, and grill for shift.
• Taking orders from waiters/Waitress or computerized system.
• Recommending ideas for specials or seasonal dishes.
• Handling multiple food orders concurrently.
• Dressing order for presentation.
• Ensuring each guest order is accurately prepared and served.
• Delivering food order to wait staff in a timely manner.
• Storing all food materials properly.
• Sanitizing and cleaning work stations and utensils.
• Reordering stock and food supplies.
• Monitoring other cooks and team members.
• Assisting other chefs/cooks in preparing food or helping other team members when needed.

Requirements

• Candidates should possess an SSCE, OND, or B.Sc Degree
• Candidate must have minimum of 5 years proven working experience as a Chefreputable organization
• A certificate in confectionery or cookery would be an added advantage
• Hands-on experience with various kitchen equipment
• Knowledge of culinary, baking and pastry techniques
• Leadership skills
• Ability to remain calm under pressure
• Excellent time management abilities
• Up-to-date knowledge of cooking techniques and recipes
• Familiarity with sanitation regulations
• Strive for excellence and be willing to learn
• Ability to prepare appropriate closing stock report/materials usage report.
• Ability to communicate in English fluently is non-negotiable
• The ability to speak at least 2 major Nigerian languages with a basic understanding of the third is an added advantage
• Should reside around Abuja Airport road.