Jobs at Brickspoint Hotel

Job Summary

• The Housekeeping Assistant Manager supports the Housekeeping Manager in supervising the daily operations of the housekeeping department to ensure cleanliness, orderliness, and high hygiene standards throughout the hotel.
• The role involves coordinating housekeeping staff, inspecting guest rooms and public areas, managing linen and cleaning supplies, and ensuring excellent service standards.
• The Assistant Manager also assists in staff scheduling, training, and maintaining compliance with health, safety, and hotel operational standards to enhance guest satisfaction.

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Job Summary

• The Technician is responsible for inspecting, maintaining, and repairing equipment and technical systems within the organization to ensure smooth operations.
• The role involves troubleshooting faults, performing routine maintenance, supporting installation of equipment, and ensuring that all systems and tools function efficiently and safely.
• The Technician also responds promptly to technical issues to minimize downtime and support operational continuity.

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Job Description

• The Food and Beverage Assistant Manager supports the Food and Beverage Manager in overseeing the daily operations of the restaurant, bar, banquet, and other food service outlets.
• The role ensures high standards of service, food quality, hygiene, and customer satisfaction.
• The Assistant Manager supervises staff, coordinates service operations, monitors inventory, and ensures compliance with company policies and hospitality standards to achieve operational efficiency and revenue targets.

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Summary

• Responsible for preparing high-quality pastries, desserts, and baked goods while ensuring consistency, creativity, and compliance with hygiene standards.

Key Responsibilities

• Prepare and present pastries, cakes, and desserts
• Maintain quality, taste, and presentation standards
• Manage pastry section operations and inventory
• Ensure cleanliness and food safety compliance
• Assist in menu development and new dessert ideas
• Supervise and guide junior staff.

Requirements

• Interested candidates should possess a Bachelor`s Degree
• Proven experience as a Pastry Chef
• Strong baking and decoration skills
• Creativity and attention to detail
• Ability to work in a fast-paced environment.

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Job Summary

• The Food & Beverage Manager oversees all restaurant, Cafe, and kitchen operations, ensuring high-quality service, customer satisfaction, and efficient management of staff, inventory, and costs.

Key Responsibilities

• Manage daily operations of all food and beverage outlets
• Ensure high standards of food quality, service, and hygiene
• Supervise, train, and schedule F&B staff
• Monitor inventory, control costs, and manage budgets
• Handle customer complaints and ensure satisfaction
• Collaborate with chefs on menu planning and pricing
• Ensure compliance with health and safety regulations.

Requirements

• Interested candidates should possess a Bachelor`s / Master`s Degree
• Proven experience in food and beverage management
• Strong leadership and communication skills
• Good financial and cost control knowledge
• Ability to work under pressure in a fast-paced environment.

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Job Details

• The Waiter is responsible for providing excellent food and beverage service to guests by taking orders, serving meals and drinks, and ensuring a pleasant dining experience.
• The role involves maintaining cleanliness of the dining area, responding to guest requests promptly, and ensuring that service standards and hospitality practices are upheld to enhance customer satisfaction.

Qualifications

• Interested candidates should possess relevant qualifications.

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Job Summary

• The Sous Chef supports the Head Chef in managing kitchen operations, ensuring high-quality food preparation, maintaining hygiene standards, and supervising kitchen staff.

Key Responsibilities

• Assist the Head Chef in daily kitchen operations
• Supervise and coordinate kitchen staff
• Ensure food quality, consistency, and presentation standards
• Maintain hygiene and food safety regulations
• Monitor inventory, control food costs, and reduce waste
• Assist in menu planning and recipe development
• Step in for the Head Chef when required.

Requirements

• Proven experience as a Sous Chef or senior cook
• Strong leadership and organizational skills
• Good knowledge of food safety and kitchen operations
• Ability to work under pressure in a fast-paced environment.