Jobs at Domeo Resources International (DRI)

Main Functions

• The Guest Reservations Manager is responsible for booking and coordinating all guest reservations for the luxury apartment, ensuring a smooth and welcoming experience from initial inquiry through to check-out.
• This role ensures that apartment occupancy is maximised, guest expectations are met or exceeded, and operations run efficiently.

Role Responsibilities
Reservation Coordination:

• Manage and coordinate all guest reservations, ensuring accurate and timely bookings across multiple channels (online platforms, direct bookings, corporate clients, etc.).

Calendar & Occupancy Management:

• Maintain an up-to-date reservations calendar, optimize apartment occupancy, and coordinate housekeeping and maintenance schedules accordingly.

Guest Communication:

• Respond to inquiries, confirm bookings, send check-in/check-out details, and follow up with guests pre- and post-stay. Handle requests for modifications, cancellations, and special arrangements.

Booking Optimization:

• Maximize booking efficiency by minimizing vacancy gaps, avoiding double-bookings, and adjusting availability based on demand and seasonality.

Collaboration with Operations Team:

• Work closely with housekeeping, maintenance, and front desk staff to ensure rooms are ready and guest needs are met on time.

Record Maintenance:

• Keep accurate and confidential records of guest bookings, preferences, payment confirmations, and stay histories.

Issue Resolution:

• Handle reservation conflicts, overbookings, or last-minute changes with professionalism, offering solutions that protect guest satisfaction and operational integrity.

Experience / Qualification

• Bachelor’s Degree in Social Sciences, Hospitality, Business Administration, or a related field.
• Additional training in reservations, property management, or hospitality administration is an advantage.
• Minimum 2 years of experience in a guest-facing, reservations, or administrative role, preferably within a hotel, luxury apartment, or short-let property.
• Experience with property management systems (PMS), booking engines, and CRM tools is highly desirable.

Competencies / Skills:

• Organizational Skills: Excellent at managing bookings, calendars, and operational coordination.
• Communication Skills: Clear and professional communicator, both written and verbal, with strong interpersonal skills.
• Customer Service: Courteous, approachable, and solutions-oriented when interacting with high-value guests.
• Time Management: Able to prioritize competing demands while maintaining attention to detail in a fast-paced environment.

Behavioural Qualities/Other Competences:

• High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure
• Attention to detail: Meticulous in coordinating bookings, avoiding overlaps or delays.
• Problem-solving and decision-making aptitude: Quick thinker who can resolve scheduling conflicts or client cancellations without disruption to the spa’s operations.
• Strong work ethic and reliability.

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Main Function

• The Chef will be responsible for overseeing all kitchen operations, including menu planning, food preparation, quality control, and kitchen staff supervision.
• The role ensures that all meals are prepared to the highest culinary standards, maintaining exceptional quality, hygiene, and presentation.
• The ideal candidate must be creative, detail-oriented, and passionate about delivering outstanding dining experiences that reflect the hotel’s brand and excellence in hospitality

Role Responsibilities
Menu Planning and Development:

• Design and update seasonal menus that align with the hotel’s culinary vision and customer preferences.
• Create innovative dishes that enhance guest satisfaction and promote the hotel’s food and beverage offerings.
• Ensure menu items meet cost control, portioning, and presentation standards.

Food Preparation and Quality Control:

• Supervise all food preparation to maintain consistent quality, taste, and presentation.
• Ensure all dishes meet established recipes, standards, and guest expectations.
• Regularly inspect kitchen operations, storage areas, and supplies to ensure hygiene and freshness.

Operational and Cost Management:

• Manage food purchasing, inventory, and cost control measures to reduce waste and optimize profitability.
• Collaborate with the Finance and Procurement departments to ensure accurate budgeting and supply chain management.
• Monitor equipment maintenance and kitchen resources to ensure smooth operation.

Hygiene, Safety, and Compliance

• Enforce strict adherence to food safety regulations, sanitation procedures, and HACCP standards.
• Conduct regular training sessions on hygiene, workplace safety, and kitchen discipline.
• Maintain cleanliness and orderliness in all kitchen and storage areas at all times.

Team Leadership and Training:

• Lead, train, and motivate kitchen staff to deliver exceptional performance.
• Develop staff schedules, delegate tasks, and monitor performance for continuous improvement.
• Foster teamwork, creativity, and a positive work environment within the kitchen.

Collaboration and Guest Experience:

• Work closely with the Food & Beverage and Events teams to design menus for banquets, conferences, and special occasions.
• Engage with guests when required to personalize dining experiences or gather feedback.
• Contribute to the hotel’s brand reputation through innovative cuisine and consistent culinary excellence.

Qualifications and Requirements
Education and Certifications:

• Diploma or Degree in Culinary Arts, Hospitality Management, or related field.
• Professional certification in Food Safety and Hygiene (e.g., ServSafe, HACCP) is an added advantage.

Experience:

• 3 - 5 years’ experience as a Chef or Senior Sous Chef in a reputable hotel or fine dining establishment.
• Proven expertise in menu planning, kitchen management, and culinary innovation.
• Experience in both local and international cuisine will be an asset.

Skills:
Culinary Expertise and Creativity:

• Strong command of culinary techniques, flavor pairing, and presentation.
• Ability to design visually appealing, cost-effective, and high-quality menus.

Leadership and Team Management:

• Excellent leadership and motivational skills to manage a diverse kitchen team.
• Strong organizational and decision-making abilities under pressure.

Operational and Financial Acumen:

• Good understanding of food costing, portion control, and waste reduction.
• Competence in maintaining operational efficiency and profitability.

Customer Service and Communication:

• Excellent communication and interpersonal skills to interact with guests and colleagues.
• Ability to handle feedback professionally and ensure guest satisfaction.

Health, Safety, and Hygiene:

• Deep knowledge of food safety, storage, and handling procedures.
• Commitment to maintaining top hygiene standards across all kitchen operations.