Jobs at Bolton White Hotels and Apartments

Responsibilities and Duties

• Maintain high confidentiality in regards to Hotel Management privacy.
• Identify loopholes and recommend risk aversion measures and cost savings.
• Receiving of all items bought and brought into Hotel and as well take a record of any item moving out of Hotel.
• Notify the financial controller regarding loopholes, errors and misconduct identified.
• As custodian of prices, clearing petty cash requests/budget and retirement. Also, embark on a market survey.
• Have sound independent judgment.
• Stocktaking of items in the stores, that is, checking bin cards with the physical stock in the store.
• Checking the hotel’s revenue on a daily basis that is, comparing dockets with the printed copies, verification of cash, POS, cheque and hard currencies if any. Also, extraction of complementary sales both for guests and management staff.
• Issuance of printed materials under our custody such as captain order, misc. booklets, laundry tariff/coupon, fuel/diesel coupon, etc. And tracking records through serial numbers.
• Obtain, analyze and evaluate accounting documentation & reports.
• Vetting of hotel’s payroll, Payee, and Pension, and ensuring remittance to appropriate authorities.
• Maintain open communication with management and the audit team.
• Vouching and clearing of business maintenance/refunds to clients.
• Application of hotel regulations, and adhering to existing laws and regulations.
• Advisory role to the management.
• Verification of acknowledged bills sent to clients.

Requirements

• Interested candidates should possess a Bachelor's Degree with 2 - 5 years of work experience.

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Position Summary

• As a Pastry Chef, you are responsible for operating the pastry section of the kitchen while working closely with the Executive Chef.
• A Pastry Chef will also be required to plan production and develop seasonal offerings.
• Responsible to create high quality pastry dishes with the standard recipes and presentations in order to maintain quality standards and consistency of product.
• Also assist in production and maintenance of par stocks of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.

Duties and Responsibilities

• Manages all day-to-day operations of the pastry and bakery section of the kitchen.
• Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes.
• Able to produce all baked goods including but not limited to artisan breads and rolls, muffins, laminated Danish, laminated croissants and doughnuts etc.
• Able to develop, designs, or creates new ideas and items for Pastry Kitchen.
• Create new and exciting desserts to renew hotels menus and engage the interest of customers
• Ensure excellent quality throughout the dessert offerings.
• Follows proper handling and right temperature of all food products.
• Decorate pastries and desserts using different types of icings, toppings etc. and ensure the food presentation will be beautiful and exciting.
• Assists in determining how food should be presented and creates decorative food displays.
• Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget.
• Check quality of material and condition of equipment and devices used for cooking.
• Report all equipment problems and maintenance issues, known safety hazards, or unsafe practices and procedures to supervisor immediately.
• Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively
• Able to recognize superior quality products, presentations and flavors.
• Ensures compliance with all applicable laws and regulations.
• Operates and maintains all department equipment and reports malfunctions.
• Maintains cleanliness and organization in all work areas.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Ensure compliance with food hygiene and Health and Safety standards.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.

Requirements
Education:

• Minimum of SSCE, OND in any field.

Experience:

• Minimum of 2 years of experience in pastry cooking or Pastry Chef Experience with high volume food production.

Prerequisites:

• Good knowledge of different types of pastry, dessert, cake decorating.
• Possess professional disposition with good communication and interpersonal skills.
• Ability to work a variety of shifts including weekends, days, afternoons and evenings.
• Positive attitude and Good communication skills.

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Duties and Responsibilities

• Ensure that the guests have the best possible experience by trouble-shooting and resolving all billing-related disputes.
• Represents the Accounts department on the daily department heads meeting with the general manager.
• Manage all phases ofAccounts Payable, Receivable and departmentbudget.
• Calculate and distribute wages and salaries.
• Prepare regular reports and summaries of accounting activities.
• Preparefinancial statementsand debtors' listings.
• Verify recordedtransactionsand report irregularities to management.
• Providing direction to thenight auditteam so as to ensure proper revenue reporting.
• Reviewing allledgerdetails guest ledger,city ledgerand deposit ledgers to validate proper payment and revenueposting.
• Review the postings, payments, revenue and guestbalancereports on a daily basis.
• Follows up on any accounts within 3 days to ensure customer has received the invoice and does not have any questions.
• Review theAccounts Receivable(A/R)Ageingreports on a daily basis.
• Enters invoices intoaccounts payablesystem weekly after verifying apurchase orderwas received from ordering department head and obtaining General Manager's approval.
• Forecastingcash payments and anticipating challenges arising from limited cash flow.
• Ensuring that cash flows are adequate to allow business units to operate effectively.
• Maintain banking relationships and merchant services for the hotel
• Maintains files of all contracts, insurance policies, tax reports,expenses,payroll, etc.
• Maintaining and transferring money between bank accounts as required.
• Performing numericalanalysisof data and formulating conclusions and/or solutions.
• Preparing financial reports and submissions to relevant government entities.
• Ensures all new hire paperwork, benefits, performance appraisals, disciplinary action forms and other pertinent personnel documents are filed appropriately and maintained in accordance with the company HR practices.
• Working with executives and business heads to prepare budgets and track profit/lossperformance by business unit.
• Providing direction and training to hotel operational team in areas related to finance, financial reports,internal controls, labour management, payroll, etc.
• Effectively manage the accounting team through respectful communication, clear expectations, relevant training, productivecoaching, regular meetings, and appropriate performance management.
• Recommend and maintain a system of policies and procedures that impose an adequate level of control over Account Department activities.

Education

• Bachelor's Degree in Accounting.
• Additional qualifications will be added advantages.

Experience:

• 2 to 5 years of demonstrated accounting experience, preferably in ahospitalityor food and beverage environment, and quality with a background that includes forecasting and budgeting.

Prerequisites:

• Strong verbal and written communications skills with strong accounting software experience.
• Proficiency with MS Office (Excel / Word) and experience with PMS like Opera.