Latest Jobs at Excel and Grace Consulting

Job Summary

• The General Manager is responsible for the overall operation and profitability of our company.
• This role requires a dynamic and experienced leader with a proven track record in the hospitality industry.
• The General Manager will oversee all aspects of the resort's operations, including sales, marketing, finance, human resources, and guest services.

Responsibilities

• Develop and implement the company's strategic plan, ensuring alignment with the organization's overall goals.
• Monitor market trends and competitive landscape to identify opportunities for growth and improvement.
• Foster a positive and inclusive company culture that promotes employee engagement and satisfaction.
• Oversee the resort's financial performance, including budgeting, forecasting, and cost control.
• Ensure compliance with financial regulations and reporting requirements.
• Maximize revenue and profitability through effective pricing strategies and cost-saving initiatives.
• Manage all operational aspects of the resort, including accommodations, dining, spa, and recreational facilities.
• Ensure the highest standards of guest service and satisfaction.
• Optimize operational efficiency and minimize costs while maintaining quality standards.
• Develop and execute effective sales and marketing strategies to attract and retain guests.
• Manage relationships with travel agents, tour operators, and other distribution channels.
• Monitor market trends and adjust marketing efforts accordingly.
• Recruit, hire, and develop a talented team of employees.
• Provide leadership and mentorship to department heads and staff.
• Ensure compliance with labor laws and regulations.

Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, or a related field.
• Minimum of 3 years of experience in senior management roles within the hospitality industry.
• Proven track record of successfully managing resort operations and achieving financial targets.
• Strong leadership skills and ability to motivate and inspire teams.
• Excellent communication and interpersonal skills.
• Strong analytical and problem-solving abilities.
• Proficient in financial management and budgeting.
• Experience with property management systems and other relevant software.
• Ability to develop and execute long-term plans.
• Understanding of financial statements and budgeting.
• Ability to inspire and motivate teams.
• Commitment to providing exceptional guest experiences.
• Ability to identify and resolve issues effectively.
• Openness to new ideas and continuous improvement.

go to method of application »

Job Description

• As the Assistant General Manager, you will be responsible for supporting the General Manager in overseeing the day-to-day operations of our company.
• This role requires a highly motivated and experienced hospitality professional with a strong understanding of resort management.
• The Assistant General Manager will assist in managing various departments, ensuring efficient operations, and delivering exceptional guest experiences.

Responsibilities

• Assist the General Manager in overseeing the overall operations of the resort, including accommodations, dining, spa, and recreational facilities.
• Provide leadership and guidance to departmental managers, ensuring alignment with the resort's goals and standards.
• Monitor and ensure the highest standards of guest service are maintained throughout the resort.
• Assist in financial planning, budgeting, and reporting.
• Support the General Manager in recruitment, training, and development of staff.
• Oversee and coordinate special projects as assigned by the General Manager.
• Assist in responding to and resolving guest complaints or emergencies.

Qualifications

• Bachelor's degree in hospitality management, business administration, or a related field.
• Minimum of 2 years of experience in supervisory or management roles within the hospitality industry.
• Strong leadership and organizational skills.
• Excellent communication and interpersonal skills.
• Problem-solving and decision-making abilities.
• Financial management and budgeting knowledge.
• Proficiency in property management systems and other relevant software.
• Ability to lead and motivate a team.
• Commitment to providing exceptional guest experiences.
• Ability to identify and resolve issues effectively.
• Ability to prioritize tasks and manage deadlines.
• Flexibility to adapt to changing circumstances.

go to method of application »

Description 

• The Head Chef is responsible for the overall culinary operations of our Company. This role requires a talented and experienced chef with a passion for creating exceptional dining experiences. The Head Chef will oversee all aspects of the kitchen, including menu development, food production, staff management, and quality control.

Responsibilities

• Create innovative and appealing menus that reflect the resort's culinary concept and cater to diverse guest preferences.
• Oversee the preparation and cooking of all food items, ensuring consistency, quality, and adherence to food safety standards.
• Recruit, hire, train, and develop a talented team of culinary staff.
• Manage food inventory, minimize waste, and control costs.
• Conduct regular quality checks to ensure the highest standards of food presentation and taste.
• Maintain a safe and hygienic kitchen environment, complying with all food safety regulations.
• Develop and implement strategies to control food costs while maintaining quality standards.
• Ensure that kitchen equipment is properly maintained and in good working condition.

Qualifications

• Culinary Degree or equivalent professional training.
• Minimum of 3 years of experience as a Head Chef or Executive Chef in a highvolume hospitality environment.
• Strong culinary skills and creativity.
• Excellent leadership and organizational abilities.
• Knowledge of food cost control and inventory management.
• Experience with menu planning and development.
• Ability to manage a team effectively.
• Strong communication and interpersonal skills.
• Deep knowledge and passion for food and cooking.
• Ability to lead and motivate a team of culinary professionals.
• Ability to develop innovative and appealing menu concepts.
• Commitment to delivering the highest quality food and service.
• Ability to manage kitchen operations efficiently and effectively.
• Flexibility to adapt to changing trends and guest preferences

go to method of application »

Job Description

• As our Assistant Head Chef, you will be responsible for supporting the Head Chef in overseeing the daily operations of the kitchen.
• You must be a talented and experienced chef with a strong understanding of culinary techniques and kitchen management.
• You will assist in menu development, food production, staff training, and quality control.

Responsibilities

• Assist the Head Chef in creating innovative and appealing menus.
• Oversee the preparation and cooking of food items, ensuring consistency and quality.
• Train and develop culinary staff, ensuring adherence to standards and procedures.
• Assist in managing food inventory and minimizing waste.
• Conduct regular quality checks to ensure the highest standards of food presentation and taste.
• Maintain a safe and hygienic kitchen environment, complying with all food safety regulations.
• Ensure that kitchen equipment is properly maintained and in good working condition.
• Oversee kitchen operations during assigned shifts.

Qualifications

• Culinary degree or equivalent professional training.
• Minimum of 2 years of experience as a Sous Chef or Chef de Partie in a highvolume hospitality environment.
• Strong culinary skills and knowledge of various cooking techniques.
• Ability to manage and train a team of culinary staff.
• Experience with menu planning and development.
• Strong communication and interpersonal skills.
• Knowledge of food safety and hygiene regulations.
• Deep knowledge and passion for food and cooking.
• Ability to lead and motivate a team of culinary professionals.
• Ability to manage multiple tasks and prioritize effectively.
• Strong communication skills to interact with staff and management.
• Ability to identify and resolve issues in the kitchen.
• Flexibility to adapt to changing menu requirements and kitchen operations.