Jobs at Efezi Southsea Nigeria Limited

Job Description

• Develop maintenance procedures and ensure implementation
• Carry out inspections of the facilities to identify and resolve issues
• Check electrical and hydraulic systems of buildings to ensure functionality
• Plan and oversee all repair and installation activities
• Allocate workload and supervise upkeep staff (custodians, janitors etc.)
• Monitor equipment inventory and place orders when necessary
• Monitor expenses and control the budget for maintenance
• Manage relationships with contractors and service providers
• Keep maintenance logs and report on daily activities
• Ensure health and safety policies are complied with.

Requirements

• Candidates should possess relevant qualifications with 5+ years relevant work experience.

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Job Description

• Greets guests and presents them with the menu.
• Informs guests about the special items for the day and menu changes if any.
• Suggest food and beverages to the guest and also try to upsell.
• Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale ( POS ) system.
• Obtaining revenues, issuing receipts, accepting payments, returning the change.
• Performing basic cleaning tasks as needed or directed by supervisor.
• Filling in for absent staff as needed
• Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc, Without egg etc.
• Communicate to the guest and provide assistance with their queries.
• Co - ordinate with the busperson, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
• Server food and beverage to the guest as per the course of order.
• Observes guests and ensure their satisfaction with the food and service.
• Promptly respond to guest with any additional request.
• Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses.
• Prepare mixed drinks for service to your customers table.
• Properly open and pour wine at the tableside.
• Adhere to grooming and appearance standards consistently.
• Understands and can communicate products and services available at the resort.
• Must have some familiarity with basic cooking skills.
• Assist buspersons with stocking and maintaing the resturant par stock levels and side station.
• Help other areas of the restaurant such as answering telephones and completing financial transactions.
• Print closing report and drop the cash with the front office / accounts department.
• Tally the Credit Card settlements for the day with the batch closing report from EDC machine.
• Close the shift on the POS termial.

Requirements

• Candidates should possess relevant qualifications with 5+ years relevant work experience.

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Job Description

• Answer immediately to request from guests, as well as from other departments.
• Load cart with supplies such as linens and move it to the required area.
• Enter guest rooms by adhering to proper procedures and ensure they are vacant.
• Replace used amenities in guest rooms.
• Provide clean linens and terry for dirty ones.
• Fold terry, make beds, and ensure bathrooms are clean.
• Take away, room service items, dirty linen, and trash.
• Perform check on all room appliances to ensure they are in good working condition.
• Adjust furniture, desk items, and appliances when necessary.
• Dust furnishings and walls and remove marks from them.
• Carry out floor care duties in hallway and guest rooms, and vacuum carpets.
• Adhere tall safety, security, and company procedures and policies.
• Provide an immediate report of any safety hazards, injuries, maintenance problems, or accidents to the supervisor
• Successfully complete training and certification programs in safety.
• Ensure flammable materials are properly stored.
• Keep uniform clean and make sure to appear professional always.
• Keep proprietary information confidential.
• Ensure company standards are followed in welcoming and acknowledging all guests.
• Expect service needs of guests and provide them even before called upon to do so.
• Provide assistance to guests with disabilities.
• Genuinely appreciate and thank guests for their visit.
• Apply professional language in communicating with guests and other people.
• Provide support to team to achieve common goals.
• Maintain quality standards and expectations.

Requirements

• Candidates should possess relevant qualifications with 5+ years relevant work experience.

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Job Description

• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Completion of Customer Follow-up calls on a timely basis.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketing activities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Telemarketing to previous clients to inquire about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Maintenance of Hotel credit policies.
• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
• Evaluation forms must accompany all invoices.
• Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Must have a complete knowledge of Fire Procedures.
• All other duties as directed by the General Manager or Assistant General Manager.
• Participation in Manager on Duty shifts as required.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
• Completion of monthly inventory.
• Assure timely completion of function bills.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Directly responsible for larger groups…overseeing medium and smaller groups:
• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of Food & Beverage services and department phone handling.
• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
• Responsible for staff training and development.
• Ensure all staff have ‘Smart Serve’ certification.
• Personnel selection.
• Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
• Proper termination procedures must be followed.
• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Manager to be notified of meetings in a timely fashion.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.

Requirements

• Candidates should possess relevant qualifications with 10+ years relevant work experience.