Latest Vacancies at Peniel Apartments

REPORTS TO

EXECUTIVE DIRECTOR

GENERAL JOB DESCRIPTION

Responsible for managing all F&B operations and for delivering an excellent guest experience. Food and beverage manager responsibilities include the ability to forecast, plan and manage all F&B orders, staff and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

DUTIES & RESPONSIBILITIES

• Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
• Preserve excellent levels of internal and external customer service
• Design exceptional menus, purchase goods and continuously make necessary improvements
• Identify customers’ needs and respond proactively to all of their concerns
• Establish targets, KPI’s, schedules, policies and procedures
• Comply with all health and safety regulations
• Report on management regarding sales results and productivity
• Oversee all aspects of the daily operation of the Apartment’s Room Service operation.
• Supervise all Room Service personnel.
• Respond to guest complaints in a timely manner.
• Ensure proper set-up, breakdown and maintenance of all banquet functions
• Work with the GM and keep him/her informed of F&B issues as they arise.
• Organize all documentation for shift work on a daily basis including pre-shift reports
• Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems
• Coordinate and monitor all phases of the Room Service operation.
• Ensure effective communications between each shift.
• Supervise the room service area in order to attract, retain, and motivate the employees.
• Ensure optimal level of service, quality, and hospitality are provided to guest.
• Ensure the timeliness and accuracy of the amenity set-up and delivery.
• Monitor and maintain proper running and cleanliness of banquet areas
• Perform any other reasonable duties as required and directed
• Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner

EDUCATION & TRAINING

• Culinary school diploma or degree in Food Service Management, BA, or related field a MUST.

KNOWLEDGE & EXPERIENCE

• About 5-8 years of experience in a similar position from within a 3- or 4-star hotel/serviced apartments.

SKILLS & ABILITIES

• Proven food and beverage management experience
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple tasks
• Communication and leadership skills
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded
• Strong interpersonal skills.

WORKING CONDITIONS

DAYS OF WORK

 7 days with 2 days off in a week.

SALARY BAND

BENEFITS

 NHIS

OTHER

go to method of application »

JOB OVERVIEW

REPORTS TO

TEAM LEAD, AUDIT

GENERAL JOB DESCRIPTION

• The role will be focused on the creation Daily Revenue and Cash ledgers Management

DUTIES & RESPONSIBILITIES

• Daily review of the entire guest cards and file and updates opera records with the front office.
• Review reservations and rate agreement on all in house guests ask questions to know why reservations are cancelled and to know the number of reservations that are converted to sales each day
• Review all the cashiers’ trial balance to re-ascertain the physical cash balance before close of the day. Ensure all receipts are being raised and the various departmental sales have been posted into Opera PMS
• Review the previous day bank deposit to ascertain full bank deposit of all cash sales by the company.
• Updates all night billings into Peachtree Software before close of shift
• Generate actual occupancy each night and make it available to accounts department daily
• Validates all cash receipts into Opera
• Validate guest billing into opera
• Updates of main cash register
• Updates of departmental cash register
• Validates daily sales to opera and Peachtree
• Updates of refund ledger
• Front Office Documents Updates
• Review all guest documents to agreeing occupancy figure
• Review to ascertain all discount and credit approval and authorization

EDUCATION & TRAINING

• Bachelor’s degree in Accounts, Economics or other related field 

KNOWLEDGE & EXPERIENCE

• Minimum of 3-5 years working experience in a similar position.

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

WORKING CONDITIONS

DAYS OF WORK

 7 days with 2 days off in a week.

SALARY BAND

BENEFITS

 NHIS

OTHER

go to method of application »

JOB OVERVIEW

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

• 5-8- 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

WORKING CONDITIONS

DAYS OF WORK

 7 days with 2 days off in a week.

SALARY BAND

BENEFITS

 NHIS

OTHER

go to method of application »

JOB OVERVIEW
REPORTS TO

EXECUTIVE CHEF

GENERAL JOB DESCRIPTION

A Sous Chef is a professional responsible for ensuring that nothing goes wrong in the kitchen. From ordering ingredients to keeping an accurate inventory list and ensuring cleanliness everywhere they go, they provide the Head Chef with everything they need to create dishes for our guests

DUTIES & RESPONSIBILITIES

• Helping in the preparation and design of all food and drinks menus
• Producing high quality plates both design and taste wise
• Ensuring that the kitchen operates in a timely way that meets our quality standards
• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with co-workers and customers

EDUCATION & TRAINING

• BSc degree in culinary science or related certificate would be a plus

KNOWLEDGE & EXPERIENCE

• About 3-5 years of experience in a similar position from within a 3- or 4-star hotel/serviced apartments.

SKILLS & ABILITIES

• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Ability to manage personnel and meet financial targets
• Guest oriented and service minded
• Strong interpersonal skills.

WORKING CONDITIONS

DAYS OF WORK

 7 days with 2 days off in a week.

SALARY BAND

BENEFITS

 NHIS

OTHER