Job Vacancies at Mulligan Hotel

Job Summary

• Responsible for the supervision and control of the cleaning and servicing of all bedrooms, restaurants, function and public rooms in the hotel.

Job Description

• To ensure that all bedrooms and public rooms are serviced and cleaned daily.
• To ensure that function/conference rooms are cleaned as soon as they have been used to ensure a fast turnaround.
• To ensure that VIP lounge/ suites receive the designated extras.
• To ensure an adequate supply of clean linen in a good state of repair.
• To ensure that rooms are checked regularly for repairs and refurbishing, and that appropriate maintenance is affected.
• To liaise with General Manager and notify of areas needing attention, in respect of decor.
• To ensure that staff are coached and trained to perform their duties effectively.
• To ensure that attendance registers are completed daily and in accordance with statutory regulations.
• To draw up duty rosters and ensure that manning levels are correct, to agreed standards, and are not exceeded without permission.
• To ensure that adequate supplies of cleaning materials are available.
• To ensure regular fire and evacuation drills are held.
• And any other duties as may be assigned.

Qualifications

• Applicants must have a B.Sc or HND in Hotel Management or related field of study.
• A minimum of three (3) years post qualification relevant experience.

Demonstrable Skills:

• High integrity
• Good communication and interpersonal skills
• Computer literate
• Good customer service
• Strong leadership qualities
• Ability to multitask and work across different department.

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Responsibilities

• Manage the kitchen staff and to resolve kitchen issues swiftly.
• Maintains a cooperative relationship with team members, optimizes staff productivity, and serves as a replacement in team members' absence.
• Train staff to use new recipes, cooking techniques and equipment, and oversee cooks performing food preparation.
• Oversee the delivery of food supplies, prepare special dishes, and supervise overall kitchen operations during dinner service.
• Ensure your team delivers high-quality, cost-effective dishes promptly.
• Ensuring promptness, freshness, and quality of dishes.
• Coordinating cooks' tasks.
• Implementing hygiene policies and examining equipment for cleanliness.
• Designing new recipes, planning menus, and selecting plate presentations.
• Reviewing staffing levels to meet service, operational, and financial objectives.
• Hiring and training kitchen staff, such as cooks, food preparation workers, and dishwashers.
• Performing administrative tasks, taking stock of food and equipment supplies, and doing purchase orders.
• Setting and monitoring performance standards for staff.
• Obtaining feedback on food and service quality, and handling customer problems and complaints.

Requirements

• Interested candidates should possess an HND or BSc with 2 - 5 years work experience.
• 2+ years of culinary education.
• 5+ years of experience in a similar position.
• Advanced knowledge of food professional principles and practices.
• Proficient knowledge of human resources management.
• Excellent knowledge of BOH systems, ordering and inventory.
• Excellent communication skills.
• Ability to meet deadlines.
• Available to work on-call, shifts, after hours, over weekends, and on public holidays.