Job Vacancies at Peniel Apartments

PPCM Intern responsibilities include updating our employee records with new hire information, screening resumes and scheduling interviews. If you’re interested in kickstarting your career in HR and getting a closer look of how our company approaches payroll, recruiting and employee development, we’d like to meet you. Ultimately, you will assist in organizing and coordinating our HR policies and procedures.

DUTIES & RESPONSIBILITIES

• Update our internal databases with new employee information, including contact details and employment forms
• Gather payroll data like leaves, working hours and bank accounts
• Screen resumes and application forms
• Schedule and confirm interviews with candidates
• Post, update and remove job ads from job boards, careers pages and social networks
• Prepare HR-related reports as needed (like training budgets by department)
• Address employee queries about benefits (like number of remaining vacation days)
• Review and distribute company policies in digital formats or hard copies
• Participate in organizing company events and careers days.

·         Performs other duties as assigned.

EDUCATION & TRAINING

• B.Sc. in Human Resources Management or similar field

KNOWLEDGE & EXPERIENCE

    About 0-2 years’ work experience in hospitality or related field.

SKILLS & ABILITIES

• Experience as a Staff Assistant or similar junior HR role is a plus
• Familiarity with HRIS, ATS and resume databases
• Experience with MS Office
• Good understanding of full-cycle recruiting
• Basic knowledge of labor legislation
• Organizational skills
• Attention to details.

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DEPARTMENT

AUDIT

REPORTS TO

EXECUTIVE DIRECTOR

GENERAL JOB DESCRIPTION

The role will be focused on maintenance and continuous improvement of System of Accounting and Internal Control.

DUTIES & RESPONSIBILITIES

• Recommend improvements to the Internal Audit manual and accounting manual of the organization in line with the international standards.
• Develop risk-based annual audit plans detailing the scope, nature and timing of audit activities.
• Design Internal Audit procedures and work programs to cover all areas of the company’s operations.
• Conduct internal audits to assess the adequacy, effectiveness and efficiency of the established internal controls and procedures.
• Identify key area of risk within the organization and propose appropriate controls to mitigate the risks.
• Review the accuracy, timeliness and relevance of financial information and other disclosures provided to management.
• Discuss audit reports findings and recommendations with line managers and report significant issues to the Executive Director.
• Prepare audit reports in line with the approved audit plan.
• Monitor the timely implementation of the management actions recommended in the audit reports.
• Provide Executive Director and the Board of Directors with an opinion on the adequacy, effectiveness and efficiency of the internal controls in the organization.
• Conduct quality audit checks of processes, procedures and materials employed in achieving any defined goals and objectives of the company.
• Provide consultative support to units and departments with regard to the adequacy of quality of services and materials in use for service delivery.
• Assist the development of an internal control culture, including training to staff.
• Monitor the trends and developments in the internal audit area.
• Cond Conduct ad-hoc investigations and reviews as requested by the Executive Director or the Board of Directors.
• Participate in the Board of Directors meeting on invitation of the Executive

EDUCATION & TRAINING

• B.Sc. / HND in Accounts, Economics or other related field.
• Professional certification will be an added advantage.

KNOWLEDGE & EXPERIENCE

5-7- years professional experience in the accounting field and managerial roles within the period

SKILLS & ABILITIES

• Attention to detail and accuracy.
• Good at planning and organizing.
• Scheduling and monitoring.
• Should possess good communication skills.
• Problem analysis and problem-solving skills.
• Stress tolerance.
• Should be good at working with a team

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TEAM LEAD, KITCHEN ADMINISTRATOR

DEPARTMENT

 ABUJA

REPORTS TO

 EXECUTIVE DIRECTOR

GENERAL JOB DESCRIPTION

 To ensure that the kitchen runs smoothly and all kitchen and restaurant staff adhere to safety regulations. The role occupier will supervise kitchen and restaurant staff, organize food orders, oversee food preparation, cook and examine food plating and temperatures.

DUTIES & RESPONSIBILITIES

GUEST KITCHEN

• Ensure compliance with the organization’s approved inventory and stock management procedure i.e. inventory list, storage requirements, monthly stock reporting and sign off on requisition forms.
• Conduct regular stock audits and establish controls to minimize food and supply wastage and theft.
• Evaluate food products to be sure quality standards are met.
• Research on local and international dishes for inspiration in menu creation.
• Create / update menus bi-annually, for Management’s approval
• Collaborate with F & B for menu pricing.
• Advise on and standardize menu portions.
• Develop standard recipes and techniques for food preparation and presentation for consistency.
• Streamline the food preparation process by maximizing the use of available kitchen equipment / resources
• To avoid break down in operations, create a checklist for the regular, weekly or monthly servicing of kitchen equipment e.g. ovens, refrigerators, coffee machines, deep fryers, dish washers etc.
• Ensure the kitchen is cleaned and sanitized at least twice weekly
• Ensure the kitchen is sufficiently staffed and all job roles are clearly defined and adequately covered.
• Expose staff to other job roles for skill development and back up purposes.
• Manage staff scheduling, keep track of shifts, especially on special days / occasions and in-house events to ensure the workflow is undisturbed.
• Ensure all key functions are covered in every shift
• Train staff to adhere to all safety, sanitation, food preparation, food storage and beverage control policies
• Have a daily briefing with all staff at start of each shift with detailed check list of what must be observed e.g., food hygiene, safety and assignments
• Ensure staff are spotless in appearance within the kitchen, at meetings and during events
• Monitor staff performance levels and report discrepancies to HR
• Ensure representatives from the kitchen attend all service lineups and meetings.
•  Cook and directly supervise food preparations; ensure they are done in accordance with best practice.
•  Make sure food items are stored in an orderly manner and under the proper conditions to avoid contamination and wastage.
•  The kitchen area and dining space should be pest free, hence, ensure regular pest control methods are undertaken.
•  Ensure the high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
•  Create a checklist around food safety and hygiene requirements and send a weekly achievement report to HR
•  Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action as necessary towards meeting financial goals.

RESTAURANT

• In conjunction with F&B management team, maintain a high level of service principles in accordance with established standards.
• Manage service in all food and beverage assigned areas and events
• Ensure dining rooms are well prepared and tables and chairs set, linens, glassware, etc. are properly positioned.
• Develop and implement routine checklist for waiters to ensure food presentation standards are followed i.e. temperature, food care etc.
• Develop and implement routine checklist for waiters, room service staff and events to ensure food presentation standards are followed i.e. temperature, food care etc.
•  Ensure that all service staff are dressed in accordance with to the organization’s appearance standards
• Acquire feedback from guests in order to ensure satisfaction and/or implement service improvement ideas
• Identify customers’ needs and respond proactively to all of their concerns
• Ensure a pleasant dining experience by the creation of menus and menu pricing as requested
• •Create, maintain and distribute weekly schedules for staff and communicate changes as appropriate to all
• Conduct pre-shift, pre-meal and/or pre-event meetings with all staff, as may be required

EDUCATION & TRAINING

• Culinary school diploma or degree in Food service management, BA, or related field a MUST
• 8 years’ experience and/or training; or equivalent combination of education and experience 5 years of which must be in a managerial role in a similar position in a 3- or 4-star hotel/serviced apartment
• Proven food and beverage management experience
• Up to date with food and beverages trends and best practices

KNOWLEDGE & EXPERIENCE

• Culinary expertise
• Conversant with the health and safety requirements of a kitchen.
• A deep understanding of ingredients.
• Knowledge and experience in menu planning and portion control.

SKILLS & ABILITIES

• Ability to multitask.
• Attention to details
• Creativity
• Problem solving skills
• Communication skills (verbal and written)
• Leadership skills
• Guest oriented and service minded
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

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DEPARTMENT

FRONT OFFICE

REPORTS TO

 EXECUTIVE DIRECTOR

GENERAL JOB DESCRIPTION

The occupant of this role will supervise the day-to-day operations of the front office and business development activities within the organization. He/she will be responsible for guest management, training and staff management as well as be partly responsible for revenues at the hotel.

DUTIES & RESPONSIBILITIES

• Work to implement required Standard operating procedures at the front office as approved by management
• Supervise staff and all front office activities including reservations, booking and check-in while ensuring the effectiveness of the process
• Train, cross-train, and re-train all front office personnel.
• Participate in the selection of front office personnel.
• Monitor work Schedules and shift roasters for the front office staff.
• Supervise workload during shifts.
• Evaluate the job performance of each front office employee.
• Conduct regularly scheduled meetings of front office personnel.
• Prepare performance reports related to front office.
• Review daily front office work and activity reports generated by Night Audit.
• Review and complete credit limit report after gaining approvals from management.
• Verify that accurate room status information is maintained and properly communicated.
• Resolve guest problems quickly, efficiently, and courteously.
• Routinely solicit for feedback from guests via the guest feedback process.
• Submit weekly guest contact list regardless of whether or not sales were made.
• Standardize existing promos and document them.
• Provide guests information about the offers and special deals
• Send promo sales information to potential guests
• Submit monthly reports on the number of enquiries that were successfully converted to sales at the front office
• Utilize the database of guest accounts for telesales, email marketing and promo sales purposes
• Ensure the updated with a minimum addition of 30-50 guests on a monthly basis
• Submit a report on the updated database on a monthly basis stating details of new additions and utilization.
• Work within the allocated budget for the front office.
• Uphold the apartment’s commitment to hospitality.
• Maximize room revenue and occupancy by reviewing status daily. Analyze rate variance, monitor credit report and maintain close observation of daily house count. Monitor selling status of house daily. I.e. flash report, allowance etc.
• Prepare revenue and occupancy forecasting.
• Monitor high balance guest and take appropriate action.
• Via the use of database analytics and review of feedback form, generate monthly reports on occupancy showing the number of first-time guests, return visits and revived customer relationships.
• Prepare and submit quarterly reports on guest segmentation, feedback and observation and proffer suggestions for process improvements.
• Carry out periodic self-audits on the department to determine the implementation status of all approved improvement processes.
• Ensure implementation of all apartments policies and house rules.
• Operate all aspects of Front Office computer system, including software maintenance, report generation and analysis, and simple configuration changes.
• Ensure accurate input of data on opera to maximize its reporting value.
• Maintain working relationship and communicate with all departments.
• Document the procedures for checking if guests’ accounts are funded and the steps to follow if the accounts are not funded.
• Maintain schedules showing the status of each guest’s account and update as required.
• Check cashiers in and out and verify banks and deposits at the end of each shift.
• Enforce all cash-handling, check-cashing, and credit policies.

EDUCATION & TRAINING

·         A bachelor’s degree in hospitality or similar certification

KNOWLEDGE & EXPERIENCE

• A minimum of 5-7 years’ experience in the hospitality industry, at least m
• Good understanding of procedures and practices in the hospitality industry.

SKILLS & ABILITIES

• Proficiency in the use of Opera PMS software is a MUST
• Outstanding customer service skills
• Complaint handling and conflict resolution skills
• Good personal presentation and professionalism
• Excellent written and verbal communication skills.
• Strong organizational and time management skills.
• Good leadership and training abilities.