Jobs in the Hospitality Industry Via Gordon Barrett

Job purpose:
To manage all aspects of brand as well as client internal and external events

Responsibilities Include:

• Planning implementation and follow up of all special events
• Ensuring compliance with all special events requirements
• Providing necessary performance and financial reports to monitor and maintain profitability
• Identify sources of funding and sponsorship for events, when needed
• Continually propose new events that relevant to the brand
• Liaise with clients to understand their special event expectations and coordinate with internal department to ensue execution of those requirements to the customers’ satisfaction.
• Facilitate and mediate all meetings with internal departments as well as external contacts to communicate accurate and up-to-date event information
• Oversee and actively participate in set-up and tear-down of events coordination with the facilities department
• Liaise with HR to hire, train, schedule, and manage all employment for events
• Manage all Events Department employees including performance management
• Liaise with Marketing Manager to develop promotional material for events
• Partner with Marketing Department to drive special events attendance
• Liaise with all departments to ensure optimum distribution of all event related material
• Coordinate with relevant departments – including Accounts/Purchasing, Marketing, Facilities – to secure all necessary rentals for events
• Act as main point of contact onsite for all events, including acting and responding appropriately to customer service issues during and after the event
• Ensure all safety and parameters and company policies are adhered to
• In liaison with purchasing department, keep inventory of all event supplies, before during and after the event
• Work with HR to implement special events for staff
• Other relevant duties as may be assigned by management

Requirements/Qualifications:

• 3 or more years event management experience in hospitality sector
• Exceptional communications skills, both written and spoken English
• Exceptional interpersonal skills is a must for this position, with demonstrated ability to supervise effectively
• Good project management skills
• Good organisational skills, with the ability to multitask
• Proficiency in MSOffice applications
• Flexible work schedule
• The Ideal candidate should reside in Abuja or be ready to relocate to Abuja

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Job purpose:
To act as second in command to the Executive Chef, filling in for the Executive Cheff in his absence

Responsibilities Include:

• planning and directing food preparation
• estimating quantities and costs of preparing dishes
• taking orders from FOH and relaying them to the kitchen
• put finishing touches on the dishes
• assist the line cooks when necessary
• taking note and resolving problems in the kitchen
• monitoring sanitation practices
• supervising kitchen staff
• instructing kitchen staff in the preparation and presentation of dishes
• scheduling responsibilities
• kitchen administrative work

Skills/Requirements:

• sensitive palate
• strong communication skills…written and oral
• excellent self and time management skills
• good problem solving and decision making skills
• good people management skills
• good planning skills

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Job purpose:
To manage all activities that help to increase the sale of products, which includes a combination of direct marketing, advertising, branding, public relations and other promotional activities.

Responsibilities Include:

• Developing & implementing marketing and operations material in line with brand standards
• Creating and implementing brand marketing programs
• Developing social media marketing campaigns and ensuring all social media and networking portals are exhaustively utilized to promote product offerings, services, and the brand
• Keeping up-to-date with industry and market trends, as well as the competition
• Creating and managing the company’s publicity strategies in line with brand values
• Creating and managing promotional events and monitoring and reporting on the success of each event
• Ensuring the local website is up to date with news, photos, promotions, menu changes, and other relevant information
• Ensuring that press releases are eloquently written and accurately compiled for media
• Designing and implementing a local loyalty program
• Analysing and reporting on performance of all implemented promotions and programs
• Evaluating advertising and promotional programs to ensure compatibility with the target audience
• Overseeing successful execution of all events, including promotional and sponsorship events
• Other relevant duties as many be needed or assigned

Requirements/Qualifications:

• Degree in marketing
• Exceptional communications skills
• Good organisational skills
• Ability to think out of the box and react quickly

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The purpose of the COO/GM would be to deliver revenues and profits by developing, marketing, financing, and providing appealing restaurant service, and by managing staff.
Other responsibilities include:

• Establishing the restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Meeting restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracting patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.
• Controlling purchases and inventory by meeting with accountant/procurement; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.
• Maintaining operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.
• Accomplishing restaurant and bar human resource objectives by overseeing recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.
• Maintaining safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.
• Maintaining professional and technical knowledge by tracking emerging trends in the industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.
• Accomplishing company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

The Ideal candidate should reside in Abuja, as the place of responsibility is in Abuja.
Skills & Qualifications:
Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus. Qualification: Relevant degree in Social Sciences or Catering and Hotel Management, evidence of 10 – 15 years working experience in hospitality industry, especially 5 star hotels.