Jobs at Domeo Resources International (DRI)

Job Description

• The Commis Chef is responsible for assisting in the preparation, cooking, and presentation of high-quality meals while supporting the efficient operation of the kitchen.
• The role works under the guidance of senior chefs to ensure all food is prepared in accordance with the hotel's superior luxury standards, recipes, food safety regulations, and Standard Operating Procedures (SOPs).
• The ideal candidate must be passionate about culinary arts, eager to learn, disciplined, and committed to delivering exceptional food quality and guest satisfaction.

Responsibilities

Food Preparation:

• Assist in the preparation and cooking of menu items according to established recipes and standards.
• Prepare ingredients by washing, peeling, chopping, marinating, weighing, and measuring as required.
• Support the production of meals for restaurants, room service, banquets, buffets, and special events.
• Ensure food is prepared efficiently while maintaining consistency in quality and presentation.

Kitchen Operations:

• Support the Chef de Partie and Demi Chef de Partie in the daily operation of the assigned kitchen section.
• Ensure workstations are fully prepared before service begins.
• Maintain an organized workflow to support efficient kitchen operations.
• Assist with setting up and closing down kitchen stations.

Food Quality and Presentation:

• Follow standardized recipes and portion sizes.
• Ensure dishes are attractively presented according to luxury hospitality standards.
• Conduct basic quality checks on ingredients before use.
• Report any quality concerns to the supervising chef immediately.

Hygiene, Health and Safety:

• Maintain the highest standards of food hygiene and personal cleanliness.
• Comply with HACCP principles, food safety regulations, and hotel policies.
• Keep workstations, equipment, utensils, and storage areas clean and sanitized.
• Handle food safely and ensure proper storage of ingredients.

Inventory and Stock Control:

• Assist in receiving, checking, and storing food deliveries.
• Ensure proper stock rotation using FIFO and FEFO principles.
• Minimize food wastage through careful handling and portion control.
• Report low stock levels and damaged items promptly.

Equipment Maintenance:

• Use kitchen equipment safely and responsibly.
• Clean kitchen tools and equipment after use.
• Report faulty equipment or maintenance issues immediately.
• Ensure equipment is stored correctly after each shift.

Teamwork and Learning:

• Work collaboratively with all kitchen staff to achieve operational goals.
• Participate in training sessions and continuously develop culinary skills.
• Learn new cooking techniques, recipes, and presentation methods from senior chefs.
• Support colleagues during busy service periods to ensure timely food delivery.

Administrative Responsibilities:

• Follow kitchen schedules and daily production plans.
• Maintain accurate records where required.
• Attend departmental meetings and training sessions.
• Perform any other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.
• Competencies / Skills
• Basic culinary and food preparation skills
• Knowledge of kitchen operations and food safety practices
• Good knife handling and food preparation techniques
• Strong attention to detail
• Ability to follow recipes and instructions accurately
• Good communication and teamwork skills
• Time management and organizational abilities
• Willingness to learn and develop professionally
• Behavioural Qualities / Other Competences
• Passion for cooking and hospitality
• Professional and well-groomed appearance
• Positive attitude and willingness to learn
• High level of discipline and reliability
• Strong work ethic and commitment to quality
• Ability to work under pressure in a fast-paced environment
• Team player with a proactive mindset
• Commitment to maintaining high standards of hygiene and cleanliness

Key Performance Indicators (KPIs)

• Food preparation accuracy and consistency
• Compliance with food safety and hygiene standards
• Timeliness of food preparation
• Quality and presentation of dishes
• Food wastage and portion control
• Cleanliness and organization of assigned workstation
• Teamwork and operational support
• Compliance with Standard Operating Procedures (SOPs)
• Attendance, punctuality, and reliability
• Successful completion of training and skills development

Qualifications

• Diploma, Certificate, OND, or professional qualification in Culinary Arts, Catering, Hospitality Management, or a related discipline is an added advantage.
• Minimum of 1–3 years' experience as a Commis Chef, Kitchen Assistant, or similar role in a hotel, restaurant, or catering establishment.
• Experience in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment is highly desirable.
• Basic knowledge of international and local cuisines is an added advantage.
• HACCP or Food Safety Certification is preferred.

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Main Functions

• The Demi Chef de Partie is responsible for supporting the Chef de Partie in the preparation, cooking, and presentation of high-quality dishes within an assigned kitchen section.
• The role ensures consistency, quality, and efficiency in food production while maintaining the superior luxury standards of the hotel. The Demi Chef de Partie also assists in supervising Commis Chefs and contributes to maintaining a clean, safe, and well-organized kitchen.
• The ideal candidate must be passionate about culinary excellence, possess strong technical cooking skills, and demonstrate the ability to perform effectively in a fast-paced luxury hospitality environment.

Role Responsibilities
Food Preparation and Production:

• Prepare, cook, and present dishes according to approved recipes and hotel standards.
• Support the Chef de Partie in the daily operation of the assigned kitchen section.
• Ensure consistency in food quality, taste, portion sizes, and presentation.
• Assist with the preparation of à la carte, buffet, banquet, room service, and special event menus.

Section Operations:

• Ensure the assigned kitchen section is fully prepared before service.
• Monitor stock levels and communicate replenishment needs to the Chef de Partie.
• Assist in coordinating workflow to ensure timely food preparation and service.
• Take responsibility for the assigned section in the absence of the Chef de Partie when required.

Food Quality Assurance:

• Ensure all dishes leaving the kitchen meet the hotel's superior luxury standards.
• Conduct quality checks on ingredients before preparation.
• Maintain consistency in flavour, texture, temperature, and presentation.
• Promptly report any quality concerns regarding ingredients or finished products.

Hygiene, Health and Safety:

• Maintain the highest standards of food hygiene and kitchen cleanliness.
• Comply with HACCP principles, food safety regulations, and hotel policies.
• Ensure proper storage, handling, and labelling of food products.
• Keep workstations, equipment, and utensils clean and sanitised throughout each shift.

Inventory and Cost Control:

• Assist in monitoring food inventory and stock usage.
• Ensure proper stock rotation using FIFO and FEFO principles.
• Minimise food wastage through effective portion control and careful preparation.
• Report shortages, damaged stock, or expired products promptly.

Teamwork and Staff Development:

• Support and guide Commis Chefs and kitchen assistants during food preparation.
• Assist in training junior staff on recipes, cooking techniques, hygiene, and kitchen procedures.
• Promote teamwork and effective communication within the kitchen.
• Work collaboratively with all kitchen sections to ensure smooth operations.

Equipment Maintenance:

• Ensure proper use and care of kitchen equipment and utensils.
• Report equipment faults or maintenance requirements promptly.
• Maintain a safe and organised working environment.

Administrative Responsibilities:

• Maintain accurate preparation and production records where required.
• Participate in kitchen briefings, training sessions, and operational meetings.
• Perform other duties assigned by the Chef de Partie, Sous Chef, or Executive Chef.

Key Performance Indicators (KPIs)

• Food quality and presentation standards
• Timeliness of food preparation and service
• Compliance with food safety and hygiene standards
• Food waste and portion control
• Guest satisfaction relating to food quality
• Inventory accuracy and stock management
• Teamwork and operational efficiency
• Readiness of assigned kitchen section
• Compliance with Standard Operating Procedures (SOPs)
• Successful support of kitchen operations during peak service periods.

Experience / Qualifications

• Diploma, Certificate, or professional qualification in Culinary Arts, Hospitality Management, or a related discipline.
• 3–5 years experience in a professional kitchen, with at least 1–2 years' experience as a Commis Chef or equivalent role.
• Experience in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment is highly desirable.
• Strong knowledge of food preparation techniques, kitchen operations, and food safety regulations.
• HACCP or Food Safety Certification is an added advantage.

Competencies / Skills:

• Strong culinary and food preparation skills
• Knowledge of international and local cuisines
• Understanding of food safety, hygiene, and HACCP standards
• Good knife handling and cooking techniques
• Excellent attention to detail and food presentation
• Strong organisational and time management skills
• Ability to work effectively under pressure
• Good communication and teamwork skills.

Behavioural Qualities / Other Competences:

• Passion for culinary excellence
• Professional and well-groomed appearance
• Positive attitude and willingness to learn
• High level of discipline and accountability
• Strong work ethic and reliability
• Ability to remain calm during busy service periods
• Commitment to quality and continuous improvement.

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Main Function

• The Fine Dining Restaurant Hostess is responsible for creating a warm, elegant, and memorable first impression by welcoming guests, managing reservations, coordinating seating arrangements, and ensuring a seamless arrival and departure experience. The role serves as the face of the restaurant and plays a vital role in delivering exceptional guest experiences that reflect the superior luxury standards of the hotel.
• The ideal candidate must possess excellent communication skills, a polished appearance, exceptional interpersonal skills, and a passion for delivering world-class hospitality.

Role Responsibilities
Guest Reception and Welcome:

• Welcome guests warmly and professionally upon arrival.
• Escort guests to their tables and ensure they are comfortably seated.
• Provide a courteous farewell and thank guests as they depart.
• Maintain a professional, friendly, and welcoming attitude at all times.

Reservation Management:

• Manage restaurant reservations using the hotel's reservation system.
• Confirm bookings and accommodate special guest requests where possible.
• Monitor reservation schedules to maximize table occupancy and guest satisfaction.
• Coordinate walk-in guests while ensuring efficient table allocation.

Seating Coordination:

• Manage table assignments to optimize restaurant flow and service efficiency.
• Coordinate seating arrangements with the Restaurant Manager and service team.
• Ensure VIP guests, repeat guests, and guests with special requests receive priority attention.
• Maintain accurate waitlists during peak periods and communicate waiting times professionally.

Guest Relations:

• Engage with guests to ensure they are comfortable and satisfied with their dining experience.
• Respond to guest enquiries regarding menus, restaurant services, and hotel facilities.
• Address minor guest concerns promptly and escalate complex issues to the Restaurant Manager.
• Build positive relationships that encourage repeat visits.

Communication and Coordination:

• Liaise closely with servers, captains, kitchen staff, and the Restaurant Manager to ensure smooth service delivery.
• Communicate guest preferences, dietary restrictions, allergies, and special occasions to the service team.
• Support the coordination of private dining events, celebrations, and VIP functions.

Restaurant Presentation:

• Ensure the reception desk and waiting area are clean, organized, and elegantly presented.
• Monitor the appearance of menus, reservation materials, and guest reception areas.
• Ensure the restaurant entrance reflects the hotel's luxury standards.

Guest Feedback and Service Recovery:

• Obtain guest feedback regarding their dining experience.
• Promptly report guest comments and complaints to management.
• Participate in service recovery efforts to enhance guest satisfaction.

Administrative Responsibilities:

• Maintain accurate reservation records and guest profiles.
• Prepare daily reservation reports and seating plans.
• Assist in maintaining records of VIP guests and repeat patrons.
• Perform other administrative duties assigned by management.

Key Performance Indicators (KPIs)

• Guest satisfaction scores
• Reservation accuracy and efficiency
• Table turnover and seating efficiency
• Guest waiting time management
• Number of guest complaints relating to reception or seating
• Repeat guest recognition and satisfaction
• Compliance with luxury hospitality standards
• Professional grooming and appearance compliance
• Accuracy of reservation records
• Team collaboration and communication effectiveness

Experience / Qualification

• Bachelor's Degree, HND, OND, or Diploma in Hospitality Management, Tourism, Business Administration, or a related discipline.
• 2–4 years experience in a hostess, guest relations, front office, or customer service role.
• Experience in a luxury hotel, fine dining restaurant, or premium hospitality establishment is highly desirable.
• Knowledge of restaurant reservation systems and hospitality software is an added advantage.
• Professional training in customer service or hospitality is an added advantage.

Competencies / Skills:

• Excellent customer service and guest relations skills
• Strong communication and interpersonal abilities
• Exceptional telephone etiquette
• Knowledge of fine dining etiquette and luxury hospitality standards
• Strong organizational and multitasking skills
• Ability to manage reservations and guest flow efficiently
• Proficiency in Microsoft Office and restaurant reservation systems
• Attention to detail and professional grooming.

Behavioural Qualities / Other Competences:

• Professional, elegant, and well-groomed appearance
• Friendly, courteous, and approachable personality
• High level of emotional intelligence
• Strong attention to detail
• Calm and composed under pressure
• Positive attitude with excellent teamwork skills
• High level of integrity and professionalism
• Strong commitment to guest satisfaction.

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Main Function

• The Pastry Chef is responsible for leading the pastry section and overseeing the preparation, production, and presentation of premium pastries, desserts, breads, cakes, chocolates, confectioneries, and baked goods that reflect the superior luxury standards of the hotel.
• The role ensures creativity, consistency, food safety, operational efficiency, and exceptional guest satisfaction while supporting the hotel's culinary vision.
• The ideal candidate must be highly creative, detail-oriented, and experienced in luxury pastry production, dessert presentation, and bakery operations.

Role Responsibilities
Pastry Production and Culinary Excellence:

• Plan, prepare, and produce a wide variety of pastries, desserts, cakes, breads, chocolates, petit fours, viennoiseries, and confectioneries.
• Ensure all pastry products meet the hotel's standards for taste, texture, quality, and presentation.
• Develop signature desserts and seasonal pastry offerings that enhance the hotel's luxury dining experience.
• Supervise the preparation of desserts for restaurants, room service, banquets, conferences, weddings, and special events.

Menu Development and Innovation:

• Design and update dessert and pastry menus in collaboration with the Executive Chef.
• Introduce innovative recipes and contemporary pastry trends.
• Develop customized desserts for VIP guests, themed events, and special occasions.
• Standardize recipes and ensure consistency across all pastry products.

Quality Assurance:

• Monitor the quality of raw materials and finished products.
• Ensure consistency in recipes, portion sizes, presentation, and taste.
• Conduct regular quality checks before products are served.
• Ensure all products are fresh and meet luxury hospitality standards.

Team Leadership and Staff Development:

• Supervise and mentor Demi Pastry Chefs, Commis Chefs, Bakers, and other pastry staff.
• Allocate daily tasks and monitor productivity.
• Train team members on pastry techniques, food presentation, hygiene, and safety standards.
• Foster teamwork, creativity, and continuous improvement within the pastry section.

Inventory and Cost Control:

• Monitor stock levels of pastry ingredients and baking supplies.
• Prepare ingredient requisitions and verify deliveries.
• Minimize wastage through proper planning, portion control, and stock management.
• Ensure proper storage and stock rotation using FIFO and FEFO principles.
• Support food cost control initiatives while maintaining premium quality.

Hygiene, Health, and Safety:

• Ensure compliance with HACCP principles, food safety regulations, and hotel hygiene standards.
• Maintain a clean, organized, and sanitary pastry kitchen
• Ensure proper handling, storage, and labelling of ingredients and finished products.
• Monitor the cleanliness and maintenance of pastry equipment.

Equipment and Facility Management:

• Ensure pastry equipment is properly used, cleaned, and maintained.
• Report equipment faults and maintenance requirements promptly.
• Ensure workstations remain organized and operational throughout production.

Administrative Responsibilities:

• Maintain production schedules, recipe files, and inventory records.
• Prepare daily production reports and stock reports.
• Participate in menu planning meetings and culinary development sessions.
• Perform other duties assigned by the Executive Chef.

Key Performance Indicators (KPIs)

• Quality and consistency of pastry and dessert products
• Guest satisfaction ratings for desserts and baked goods
• Food cost percentage and wastage control
• Timeliness of pastry production and delivery
• Compliance with food safety and hygiene standards
• Menu innovation and successful introduction of new products
• Inventory accuracy and stock management
• Staff productivity and training completion
• Successful execution of banquet and event dessert production
• Audit and quality assurance compliance scores

Experience / Qualification

• Diploma, HND, Bachelor's degree, or professional certification in Culinary Arts, Pastry Arts, Bakery, Hospitality Management, or a related discipline.
• Professional certifications in Pastry Arts or Baking are highly desirable.
• 5–8 years experience in pastry and bakery operations, with at least 3 years in a supervisory role within a superior luxury hotel, fine dining restaurant, luxury bakery, or upscale hospitality establishment.
• Strong knowledge of international pastries, artisan bread production, chocolates, sugar work, plated desserts, and cake decoration.
• HACCP or Food Safety Certification is an added advantage.

Competencies / Skills:

• Advanced pastry, bakery, and dessert preparation skills
• Creativity in dessert design and presentation
• Strong knowledge of baking techniques and confectionery production
• Knowledge of HACCP and food safety standards
• Leadership and team management skills
• Inventory management and food cost control
• Excellent organizational and time management abilities
• Strong attention to detail and commitment to quality

Behavioural Qualities / Other Competences:

• Professional, creative, and passionate about pastry arts
• Strong attention to detail and precision
• High level of integrity and accountability
• Calm and composed under pressure
• Innovative and quality-driven mindset
• Excellent teamwork and communication skills
• Commitment to continuous learning and culinary excellence

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Main Function

• The Sous Chef is responsible for supporting the Executive Chef in the day-to-day management of all kitchen operations, ensuring the preparation and presentation of exceptional quality cuisine in line with the superior luxury standards of the hotel.
• The role oversees kitchen operations in the Executive Chef's absence, supervises culinary staff, ensures food quality, maintains hygiene standards, and supports cost control initiatives.
• The ideal candidate must be an experienced culinary professional with strong leadership skills, operational expertise, creativity, and a commitment to delivering world-class dining experiences.

Role Responsibilities
Kitchen Operations Management

• Assist the Executive Chef in planning, organizing, and supervising daily kitchen operations.
• Oversee food preparation and service across all kitchen sections to ensure consistency and efficiency.
• Take charge of kitchen operations in the absence of the Executive Chef.
• Ensure timely preparation and delivery of meals for restaurants, room service, banquets, and special events.

Food Preparation and Quality Assurance

• Ensure all food is prepared according to approved recipes, portion sizes, and presentation standards.
• Conduct regular quality checks to maintain consistency in taste, appearance, and food quality.
• Monitor food preparation to ensure meals are served at the correct temperature and within established timelines.
• Ensure all dishes meet the hotel's superior luxury standards before service.

Team Leadership and Staff Development:

• Supervise Chef de Parties, Commis Chefs, Stewards, and other kitchen staff.
• Allocate daily tasks and monitor staff productivity.
• Train, mentor, and develop junior chefs in culinary techniques, food safety, and kitchen procedures.
• Promote teamwork, discipline, and continuous improvement within the kitchen.

Menu Planning and Culinary Innovation:

• Support the Executive Chef in menu development and seasonal menu planning.
• Contribute creative ideas for new dishes, promotions, and specialty menus.
• Assist in recipe standardization and menu costing.
• Ensure menu items are prepared consistently across all service outlets.

Inventory and Cost Control:

• Monitor food inventory levels and ensure adequate stock availability.
• Assist in ordering food supplies and verifying deliveries.
• Ensure proper storage, stock rotation, and handling of food products using FIFO and FEFO principles.
• Minimize food waste and support food cost control initiatives.

Health, Safety, and Hygiene:

• Ensure strict compliance with HACCP, food safety regulations, and hotel hygiene standards.
• Maintain cleanliness and sanitation of all kitchen areas, equipment, and utensils.
• Ensure proper food storage, temperature control, and safe handling practices.
• Report safety hazards and equipment faults promptly.

Equipment and Kitchen Maintenance:

• Monitor the proper use and maintenance of kitchen equipment.
• Report faulty equipment and coordinate repairs with the Engineering department.
• Ensure workstations remain organized and operational throughout service periods.

Banquet and Special Event Support:

• Assist in planning and executing banquet menus, weddings, conferences, and VIP events.
• Coordinate food preparation for large-scale catering operations.
• Ensure timely execution of event catering while maintaining quality standards.

Administrative Responsibilities:

• Assist in preparing kitchen reports, inventory records, and food cost reports.
• Maintain accurate production records and kitchen documentation.
• Participate in departmental meetings and operational planning sessions.
• Perform other duties assigned by the Executive Chef.

Key Performance Indicators (KPIs)

• Food quality and presentation scores
• Guest satisfaction ratings for food services
• Food cost percentage and waste reduction
• Kitchen productivity and operational efficiency
• Compliance with food safety and hygiene standards
• Timeliness of food preparation and service
• Staff performance and training completion
• Inventory accuracy and stock control
• Successful execution of banquets and special events
• Audit and quality assurance compliance scores

Experience / Qualification

• Bachelor's Degree, HND, Diploma, or professional certification in Culinary Arts, Hospitality Management, or a related discipline.
• Professional culinary certifications are an added advantage.
• Must have 5–8 years experience in professional kitchen operations, with at least 2–3 years' experience as a Sous Chef or Senior Chef de Partie in a superior luxury hotel, fine dining restaurant, or upscale hospitality establishment.
• Strong knowledge of kitchen management, menu planning, food costing, and international culinary standards.
• HACCP or Food Safety Certification is highly desirable.

Competencies / Skills:

• Strong culinary and food preparation skills
• Excellent leadership and team management abilities
• Knowledge of international and local cuisines
• Food presentation and plating expertise
• Knowledge of HACCP and food safety standards
• Inventory management and food cost control
• Excellent organizational and time management skills
• Strong communication and interpersonal skills

Behavioural Qualities / Other Competences:

• Professional and well-groomed appearance
• Passion for culinary excellence
• Strong attention to detail
• Calm and composed under pressure
• High level of integrity and accountability
• Creative and innovative mindset
• Positive attitude and collaborative approach
• Commitment to continuous learning and improvement

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Reports To: Managing Director
Direct Reports: Cashiers, Marketing Executive

Main Function

• The Salon and Spa Manager will be responsible for all aspects of the operations to ensure seamless and exceptional guest experience. This includes supporting administrative tasks, supervising staff, maintaining high service standards, and contributing to financial and marketing goals.
• The ideal candidate is a proactive, detail-oriented individual with strong interpersonal and organizational skills, capable of delivering results while upholding the spa's luxury standards.

Role Responsibilities
In this role, the Salon and Spa Manager shall manage the operations of the business, including but not limited to:

• Manages all aspects of guest service and acts as the first point of contact for all concierge and guest issues, including but not limited to follow-up, feedback and concerns.
• Resolves and processes discrepancies daily, as necessary, to include but not limited to cash gratuity
• distribution, cash till drops, till reconciliation.
• Oversee and ensure the smooth day-to-day running of the Salon and Spa.
• Assists the General Manager with administrative duties.
• Conduct monthly physical retail and linen inventory to track health club cost of sales and ensure company assets are accurately accounted for.
• Assist with researching, analyzing and making determinations regarding new equipment and amenities to ensure purchases are within budget, safety and service objectives.
• Monitor inventory items to ensure proper control, the ability to facilitate guest needs and maintenance of health club standards.
• Conduct training when required.
• Builds and maintains guest rapport throughout service.
• Support Management in upholding exceptional guest experiences, consistent with the Spa's standards of care and service.
• Assist in managing Salon and Spa’s Profit & Loss statements, and assisting in developing annual budgets, and preparing weekly forecasts. Contribute to marketing and public relations initiatives aimed at increasing visibility, client engagement, and overall revenue.
• While on shift oversee the daily treatment schedule to ensure adequate and proper balancing of schedules while also identifying potential sales opportunities.
• Build strong client relationships by creating and managing comprehensive guest profiles.
• Work closely with internal teams to ensure guest satisfaction is consistently achieved.
• Partner with the Spa Reception to maintain and implement the Salon and Spa standards and improve the guest experience.

Experience/Qualification

• Bachelor’s Degree in Business Administration, Marketing,  Sales, Hospitality Management, or a related field (Master's degree is an advantage).
• Proven experience in spa or hospitality management, with a strong focus on guest services and operations.
• Excellent interpersonal and communication skills, with the ability to lead and motivate staff.
• Strong organizational and multitasking abilities.
• Basic financial knowledge, including budgeting, expense tracking, and revenue forecasting.
• Familiarity with spa treatments, techniques, and industry trends.
• Proficiency in Microsoft Office Suite, spa management systems, and social media platforms.

Competencies/Skills:

• Strategic Thinking: Ability to design and execute plans that drive revenue and growth.
• Sales and Negotiation: Strong skills in closing deals, building partnerships, and increasing client acquisition.
• Market Knowledge: Familiarity with trends and client needs in the wellness and aesthetic markets.
• Communication: Excellent verbal and written communication skills for engaging with clients, partners, and team members.
• Analytical Skills: Proficiency in analyzing sales data, market trends, and KPIs to make informed decisions.
• Adaptability: Comfortable working in a fast-paced, evolving environment with shifting priorities.

Behavioural Qualities/Other Competences:

• High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure
• Problem-solving and decision-making aptitude
• Strong work ethics and reliability.

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Reports to: Principal / Executive Director
Main Function

• The Client Relations Intern will lead the company’s efforts to build, nurture, and manage strategic relationships with clients, institutional investors, and business partners.
• This role is responsible for ensuring the highest level of client satisfaction, supporting business growth, and aligning client engagement strategies with the company’s vision and mission.

Role Responsibilities

• Develop and implement comprehensive client relations strategies that reinforce the Company’s value proposition and business objectives.
• Cultivate and maintain long-term relationships with middle-market companies, institutional lenders, and strategic partners.
• Act as the main point of contact for key clients, ensuring prompt resolution of inquiries and proactive identification of their capital needs.
• Collaborate with internal teams across all business segments to deliver tailored financing solutions and drive client satisfaction.
• Represent the Company at industry events, conferences, and client meetings, promoting the company’s innovative financing capabilities and blended capital approaches.
• Monitor market trends and client feedback to identify opportunities for product or service enhancements.
• Prepare and present regular reports on client engagement metrics and business development outcomes to senior leadership.

Qualifications and Requirements
Education and Certifications:

• Bachelor’s Degree in Finance, Business Administration, Economics, or a related field; MBA or relevant advanced degree preferred.

Language Requirements:

• Fluently bilingual in French and English (spoken and written) is required.
• Ability to effectively communicate, negotiate, and build relationships with clients in both languages.
• Comfortable preparing professional correspondence, presentations, and reports in French and English.

Experience:

• Minimum of 8 years of experience in client relations, business development, or institutional sales within finance or investment sectors. or a First Class degree in a related field.
• Proven track record in managing and growing client portfolios, particularly in middle-market or specialty finance environments.
• Exceptional interpersonal, negotiation, and communication skills.
• Strong analytical and problem-solving abilities with a client-focused mindset.
• Global perspective and experience working with diverse teams and clients, especially in emerging markets such as Africa.

Core Competencies:

• Strategic Relationship Building.
• Executive Communication.
• Customer-Centric Leadership.
• Performance & KPI Management.
• Cross-Functional Collaboration.
• Problem Solving & Decision Making.

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Main Function

• We are looking for a creative, result-driven, and proactive Marketing Executive to join our team and drive business growth for our Salon, Spa, and Café.
• This position is ideal for a strategic thinker who thrives in a fast-paced environment and is passionate about building strong brand visibility, attracting high-value clients, and establishing corporate partnerships.

Role Responsibilities

• Develop and implement comprehensive marketing strategies that align with organizational goals and drive business growth
• Establish positioning, identify target audiences, and create marketing plans with specific objectives across different channels and segments
• Increase brand awareness, market share, and customer acquisition while retaining existing customers
• Optimize marketing effectiveness by identifying short-term and long-range issues that must be addressed
• Build and maintain a strong and consistent brand through a wide range of online and offline marketing channels
• Generate qualified leads and drive traffic to support sales and revenue targets
• Maximize profitability and return on investment across all marketing activities
• Foster strategic relationships and partnerships with key industry players, agencies, and vendors
• Develop and oversee overall performance marketing strategy, including digital, content, email, paid media, social media, and SEO
• Conduct market research to identify target audiences, consumer trends, and competitive opportunities
• Create and maintain client relationships and represent the company at trade shows, conferences, and major industry events
• Coordinate with agencies and vendors to develop and execute advertising and promotional campaigns
• Identify, engage, and build relationships with key corporate clients, agencies, and high-value organisations to increase revenue through bulk bookings, retainerships, and service contracts, ensuring steady business inflow through strategic partnerships and long-term agreements.

Requirements
Experience / Qualification:

• Bachelor's Degree in marketing, business administration communications, or related field.
• Minimum 5 years of experience in marketing, with demonstrated campaign ownership and results.
• Proven experience in developing and executing marketing strategies and campaigns.
• Strong understanding of traditional and emerging marketing channels, including digital marketing, SEO / SEM, email, social media and content marketing.
• Excellent verbal and written communication skills.
• Analytical skills to evaluate data, forecast trends, and make data-driven decisions.
• Ability to think creatively and develop innovative marketing.

Competencies / Skills:

• Strategic Thinking: Ability to design and execute plans that drive revenue and growth.
• Sales and Negotiation: Strong skills in closing deals, building partnerships, and increasing client acquisition.
• Market Knowledge: Familiarity with trends and client needs in the wellness and aesthetic markets.
• Communication: Excellent verbal and written communication skills for engaging with clients, partners, and team members.
• Analytical Skills: Proficiency in analyzing sales data, market trends, and KPIs to make informed decisions.
• Adaptability: Comfortable working in a fast-paced, evolving environment with shifting priorities.

Behavioural Qualities / Other Competences:

• High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure.
• Problem-solving and decision-making aptitude.
• Strong work ethics and reliability.

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Future Posting: Monrovia, Liberia
Reports to: Principal / Executive Director
Direct Reports: None

Main Functions

• We are seeking a highly intelligent, discreet, and dynamic Chief of Staff / Executive Personal Assistant to provide strategic, operational, and administrative support to the Principal.
• This role goes beyond traditional executive assistance.
• The successful candidate will serve as a trusted thought partner, operations coordinator, and relationship manager — ensuring alignment between vision, strategy, and execution.
• The role will begin in Nigeria and transition to Liberia, supporting regional expansion and cross-border operations.

Role Responsibilities
Strategic & Executive Support:

• Serve as a right hand to the Principal, supporting strategy execution and follow-through.
• Prepare briefing notes, speeches, talking points, and presentations.
• Conduct research and synthesize information into actionable insights.
• Track key initiatives, deadlines, and performance indicators.
• Coordinate high-level meetings and ensure decisions are documented and implemented.

Operational Oversight:

• Support cross-functional coordination between departments and partners.
• Monitor implementation of projects and escalate risks as necessary.
• Develop systems to improve efficiency, communication, and accountability.
• Represent the Principal in internal and external engagements when required.

Communication & Representation:

• Draft correspondence, policy briefs, reports, and stakeholder updates.
• Demonstrate effective public speaking and oratory skills when representing leadership.
• Manage relationships with partners, government officials, donors, and stakeholders.
• Ensure brand consistency and professionalism in all communications.

Administrative Excellence:

• Manage complex calendars, travel arrangements, and logistics.
• Organize confidential documents and executive records.
• Ensure seamless coordination across Nigeria and Liberia offices.
• Handle sensitive matters with utmost discretion.

Qualifications and Requirements
Education and Certifications:

• Bachelor’s Degree required; Master’s degree preferred.
• Bilingual proficiency in English required; French strongly preferred.

Experience:

• 5–8 years experience in executive support, operations management, consulting, public policy, or senior administrative roles.
• Experience supporting C-level executives or founders strongly preferred.
• Experience in multi-country or regional operations is an advantage.

Core Competencies:

• Strategic Thinking: Ability to see the big picture while managing details.
• Tech Savvy: Proficient in Microsoft 365, Google Workspace, project management tools (e.g., Asana, Trello, Notion), CRM systems, and virtual collaboration platforms.
• Exceptional Communication: Strong writing, editing, and public speaking skills.
• People Skills: High emotional intelligence, diplomacy, and stakeholder management ability.
• Discretion & Integrity: Ability to manage highly confidential information.
• Adaptability: Willingness to relocate to Liberia and travel as needed.
• Execution Excellence: Strong follow-through and problem-solving mindset.

Behavioral Qualities/Competencies:

• Highly organized and detail-oriented.
• Calm under pressure.
• Solution-driven and proactive.
• Loyal, trustworthy, and professional.
• Culturally intelligent and adaptable.
• Female candidates are encouraged to apply.