Fresh Jobs at Atelier Boutique Hotel

GENERAL JOB DESCRIPTION

• The Operations Manager is responsible for ensuring quality standards throughout the various departments and ensuring guests have an excellent experience. This role is responsible for overseeing accommodation, food and beverage, reception, and events. The role bearer will be working collaboratively with multiple units to ensure seamless day-to-day operational running of hotel.

DUTIES & RESPONSIBILITIES

• Ensure that each department delivers a consistently high standard of guest service.
• Carry out regular guest service delivery related inspections of all departments particularly Facility, Kitchen, Food and Beverage, Front Office, Laundry and guest apartments.
• Collaborating with unit supervisors to reduce guest complaints.
• Submission of periodic operations reports capturing daily business operations activities, risks mitigated as well as the execution of operational efficiency plans.
• Maintain effective cost control in all departments and reduce waste across Facility, Kitchen, and Food and Beverage.
• Plan and direct the daily operations and business events, ensuring quality service delivery and guest satisfaction
• Work with all departmental supervisors to ensure the smooth running of day- to-day operations.
• Monitor and ensure employee cleanliness, presentation, grooming and service delivery.
• Reporting apartment and furniture defects to all stakeholders.
• Be responsible for maximizing profit through the consistent delivery of the highest standard of service.
• Ensure consistent implementation and review of SOPs
• Be responsible for seeing to the resolution of all operational day-to-day queries, complaints or problems that arise.
• Ensures banqueting functions are properly supervised and coordinated
• Liaise daily with the receptionist and Team to forecast business on a weekly basis and plan accordingly.
• Maximize financial opportunities and achieve pro-active up-selling environment throughout the Premises.
• Ensuring the maintenance of up-to-date records of all company assets in the rooms
• Promote a positive employee relations culture through effective communication and regular team meetings.
• Other duties as may be assigned to you.

EDUCATION & TRAINING

• A bachelor’s degree in any in any field and/or certification in hospitality.

KNOWLEDGE & EXPERIENCE

• A minimum of 7 years of experience in similar role.

SKILLS & ABILITIES

• Relevant hospitality operations certification required
• Strong knowledge and background in hospitality operations/management
• Strong communication, organizational and interpersonal skills
• Pays attention to details.
• Ability to work well under pressure.
• Excellent problem-solving and supervisory skills
• Proficiency in MS Office Suite, IT and software dexterity
• Conversance with Opera hospitality software is an added advantage
• Excellent knowledge of technical management, information analysis and of computer hardware/software systems
• Technical and analytical skills

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GENERAL JOB DESCRIPTION

• This role is responsible for all areas relating to financial reporting, developing and maintaining accounting principles, practices and procedures to ensure accurate and timely financial statements while the cost control role is in-charge of total cost and assets. Will monitor operations of the food and beverages department, Housekeeping, Facilities and main stores to ensure proper cost control is maintained. In order to help management to maintain a strict adherence to corporate budget while finding ways to increase company profits.

DUTIES & RESPONSIBILITIES

Accounting Responsibilities.

• Manage and oversee the daily operations of the accounting department including month and end-year process, accounts payable/receivables, cash receipts, general ledger, payroll and utilities, treasury, budgeting, cash forecasting, revenue and expenditure variance analysis, trust account statement reconciliations, check runs, fixed asset activity, debt activity
• Monitor and analyze accounting data and produce financial reports or statements
• Establish and enforce proper accounting methods, policies and principles
• Prepare standard operating procedures for the accounts department
• Improve systems and procedures and initiate corrective actions
• Establish and maintain fiscal files and records to document transaction
• Clearly communicate the progress of monthly/quarterly initiatives to internal and external stakeholders
• Obtain and maintain a thorough understanding of the financial reporting and general ledger structure.
• Ensure an accurate and timely monthly, quarterly and year end close
• Ensure the timely reporting of all monthly financial information.
• Liaise with government officials on any matter related to the company.
• Ensure all statutory deductions are remitted as when due.
• Ensure the accurate and timely processing of positive pay transactions.
• Ensure the monthly and quarterly Bank Compliance activities are performed in a timely and accurate manner.
• Supports budget and forecasting activities.
• Supervise the general ledger group to ensure all financial reporting deadlines are met.
• Assist in development and implementation of new procedures and features to enhance the workflow of the department.

Cost Controller Responsibilities

• The Cost Controller will work alongside relevant units in overseeing the cost control function for Atelier.
• Would analyze each department’s ordering and consumption patterns, and closely monitoring them to ensure that they adhere to the agreed budgets, costing and standards.
• Will monitor the performance of all departments, particularly food and beverage and housekeeping operations efficiently.
• Liaising with the purchasing team, as well as chefs, Food and Beverage Executive and Rooms division manager to ensure accurate costing for all operations.
• Should be actively involved in inventories and stock takings.
• Manage F&B, Housekeeping, store and Facilities department cost functions.
• Keep Track record of all cost issues in all departments.
• Develop cost report for CEO and relevant departments concerned.
• Support cost information for all concern departments upon request.
• Ensures requisition from every unit posted from store is classified into the right GLCOS in Sage accounting sage.
• conducting regular audits of F&B inventory books to identify variances and discrepancies.
• collaborating with the F&B team to implement cost-saving measures and optimize menu pricing.
• complementary meal analysis and revenue report.
• Preparing monthly financial performance review reports and cost analysis for management review.
• Preparing and forecasting yearly F&B sales budget-
• Preparing Full year report-
• Performs other duties as assigned.

EDUCATION & TRAINING

• At least a bachelor's degree in Accounting, Economics, Statistics or another related field.

KNOWLEDGE & EXPERIENCE

• At least 5 - 7 years managerial experience in similar role

SKILLS & ABILITIES

• Solid experience in star class hospitality environment/service apartments.
• Previous experience in Food and Beverage and other operational departments from a similar establishment is preferred.
• Familiar with hospitality accounting as well as operations.
• Ability to work flexible hours.
• Strong and confident personality coupled with the ability to work as part of a team.
• Good Knowledge of and experience with accounting and purchasing software.
• Good interpersonal skills
• Ability to communicate clearly and concisely.
• Analytical and driven to initiate new ideas or plans.
• Must possess an organized and methodical approach.
• A high level of accuracy and attention to detail.
• Good time management for meeting strict deadlines
• Ability to communicate well in both oral and written reports
• Proficiency in MS Office, Outlook, Word, Excel.
• Excellent knowledge in Opera and Peachtree.

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DUTIES & RESPONSIBILITIES

• Clean apartments, public areas, rooms and other work areas so that health standards are met.
• Clean rugs, carpets and upholstered furniture, using vacuum cleaners and /or shampooers.
• Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to disposal designated areas.
• Carry linens, towels, toilet items and cleaning supplies, to the laundry.
• Sweep, scrub, wax and /or polish floors, using brooms, mops and /or powered scrubbing and waxing machines (if necessary)
• Dust and polish furniture and equipment
• Replenish supplies such as drinking glasses, linens, complimentary items and bathroom items.
• Report to FACILITY for major repairs in apartments
• Daily inspect, report the conditions of items cleaned in apartment
• Follow up observation with request for repairs or replacement to ensure the apartments are in sellable condition.
• Check Television pictures.
• Check intercom condition
• Check Air-condition performance
• Run water for 2 minutes for every vacant apartment to ascertain the water pressure and its color.
• Always ensure the placement of laundry bag and tariff in every closet.
• Forward every lost and found items found in the apartment to housekeeping office for proper documentation

EDUCATION & TRAINING

• Minimum of a SSCE certificate.

KNOWLEDGE & EXPERIENCE

• A minimum of 3- 5 years of experience in similar role.

SKILLS & ABILITIES

• Excellent customer service skills.
• Ability to work with a minimum of supervision.
• Ability to use initiative to work alone with a team.
• Ability to read, speak and write English

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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
• 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 5 -7 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.