Ongoing Recruitment at Genesis Group

Key Responsibilities:

• Receiving and Inspecting: Check incoming shipments against delivery notes or purchase orders to verify quantity, quality, and condition.
• Inventory Control: Maintain accurate digital or manual records of stock movement, receipts, and issuances.
• Stock Monitoring: Track minimum and maximum stock thresholds, expiration dates, and reorder points to prevent shortages.
• Issuing Supplies: Distribute materials or goods to authorized departments or personnel based on approved requisition forms.
• Housekeeping and Safety: Keep the storage facility clean, organized, and secure to prevent damage, loss, or workplace hazards.
• Auditing: Conduct regular physical stock counts and reconcile them with ledger balances. 

go to method of application »

Core Responsibilities

• Operations: Manage restaurants, bars, room service, and banquets.
• Staff: Hire, train, schedule, and supervise kitchen and front-of-house teams.
• Finances: Create budgets, track food and labor costs, and control inventory.
• Quality: Work with chefs on menus and enforce strict health and safety rules.
• Service: Resolve guest complaints and maintain high hospitality standards.
• Leadership: Ability to lead large teams in fast-paced settings.
• Financial Acumen: Knowledge of budgeting, profit margins, and POS software.
• Communication: Clear verbal skills to talk with vendors, staff, and guests.
• Education: High school diploma plus hospitality experience, or a degree in hospitality management or culinary arts

go to method of application »

Position Summary

The Executive Chef is the strategic and creative leader of the kitchen. This role oversees food preparation, safety standards, inventory control, and kitchen staff development to deliver an exceptional dining experience. 

Key Responsibilities

• Menu Development: Design creative, seasonal, and cost-effective menus while standardizing recipes.
• Staff Leadership: Hire, train, mentor, and schedule line cooks, sous chefs, and kitchen assistants.
• Quality Control: Inspect food prep, plating, and taste consistency during service hours.
• Financial Management: Monitor food and labor costs, control waste, and manage the kitchen budget.
• Safety & Sanitation: Enforce health, hygiene, and OSHA or HACCP safety regulations across all storage and prep areas.
• Vendor Relations: Source ingredients and coordinate orders with food suppliers

go to method of application »

An experienced hotel manager oversees daily lodging operations, financial performance, and guest satisfaction across all departments. 

Core Responsibilities

• Operations Oversight: Manage front desk, housekeeping, food and beverage, and maintenance workflows to ensure seamless day-to-day functioning.
• Staff Leadership: Hire, train, schedule, and evaluate department heads and staff to maintain high service standards.
• Financial Management: Monitor budgets, manage revenues, set room rates, and handle expense forecasting.
• Guest Relations: Resolve escalated complaints and enforce service recovery protocols to protect brand reputation.
• Compliance & Safety: Ensure facility adherence to local health, safety, and hospitality regulations

Required Qualifications and Skill

• Experience: 3 to 5+ years of proven leadership experience in hospitality management.
• Education: Degree in Hotel Management, Business Administration, or a related field.
• Technical Proficiency: Hands-on knowledge of Property Management Systems (PMS) and budget software.
• Soft Skills: Exceptional communication, critical thinking, and conflict-resolution abilities