Jobs at Hotel Bon Voyage

Responsibilities:

• Cook all food; African and Continental.
• The cook is expected to take total ownership of the kitchen affairs.
• The Caterer is expected to modify and create new menus as needed so that they remain effective for the company.
• Estimate food consumption and requisition or purchase food; Select and develop recipes; Standardize production recipes to ensure consistent quality.
• Ensure proper equipment operation/maintenance; ensure proper safety and sanitation in kitchen.

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Job Description

• Greet guests and ask if guests have a prior booking
• Manage the registration process
• Ask for identification and ensure that the provided credentials are accurate
• Handle guest check-ins and check-outs appropriately
• Take calls and provide information and transfer calls
• Manage accurate accounting of all rooms
• Provide guests with room keys and call for bellboys
• Take reservations over the telephone, through emails and in person
• Answer queries regarding the hotel’s services, charges, dining facilities, sports facilities and travel directions
• Refer guests to appropriate departments to resolve complaints or provide suggestions
• Compute bills and take payments
• Up selling guest rooms and promoting hotel services
• Maintain a clean and neat front desk area
• Provide guests with directions around the hotel
• Contact housekeeping and maintenance departments when a problem is reported
• Explain appropriate use of keys and ensure that guests are satisfied with the rooms allotted to them
• Balance cash at the end of the shift and generate accounting reports for the benefit of the next shift.
• Build strong relationships and liaise with all other departments for effective and efficient service delivery.
• Check sort and foward mails

Requirement and Experience

• Smart and a computer literate, not more than 26 years
• Good written and verbal communication skills- English

Required Experience:

• 2 - 5 years
• Minimum of B.Sc, Only female should apply.

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Roles and Responsibilities

• To design the food and beverage program for the hotel together with the GM and the Executive Chef.
• To maintain, administrate and supervise entire F & B Service unit operations of the hotel which includes Restaurant services, Room Service, Bar operations and refreshment, etc.
• To ensure the quality and hygiene of Food and Beverage are maintained at all times.
• To provide guests with maximum efficiency of services, comfort and guest satisfaction in relation to Service areas.
• To ensure hotel standards of uniform and grooming are implanted throughout the unit according to set standards.
• To impart training to the unit staff and evaluate work performance of the staff.
• To hold regular unit meetings.
• To keep and maintain accurate records according to set standards and procedures.
• To implement Standard Operating procedures of the unit.
• To prepare the unit annual budget and control the cost as per the budgets.
• To ensure high performance and maximum efficiency are achieved.
• Through the General Manager to facilitate staff development in the F & B unit through skills development training.
• Promote and assist the maintenance of good internal relations and communications with other departments in the hotel.
• Co-ordinates with Executive Chef and supervises and advises on food presentation, especially with breakfast and dinner buffets.
• Ensures the hotel is adequately stocked with service utensils, beverage and wine stocks.
• Ensures high standards of personal hygiene and cleanliness are maintained by staff in F & B Unit.
• Sets goals, targets for restaurants, bars and follows up on progress.
• Controls F & B operating expenses.
• Involves Chef in planning of menus, deciding of pricing which is market-sensitive.
• Develops wine and beverage lists.
• Provides General Manager with information regarding client satisfaction and activities of competition;
• • Prepares monthly F&B report.
• Promote and participate in the maximisation of unit profitability (in areas listed below - see scope of work).

Working knowledge, skills and competencies and attributes

• F&B skills training
• CoS Controls
• Stock management
• Menu and Beverage Costing
• Appreciation of Menu Engineering Processes
• Knowledge on Cutting edge food and beverage concepts, Wine & Spirits, Cocktails etc.
• Budgeting process and the ability to interpret P&L reports.
• Basic decor skills, food and beverage garnishes and generic hotel trends
• Policies and processes development and follow-up for implementation

Qualifications and Experience

• Ordinary Diploma, Higher National Diploma, Degree in Hotel Management
• Overall 5 years of industry experience with minimum 3 years in the same role.
• Certified Restaurant manager

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Roles and Responsibilities

• To ensure all staff in Housekeeping and Front office departments comply with Hotel Policy regarding uniform and personal hygiene.
• To be aware of the days business both in Room Occupancy, Special Requirements and VIP needs.
• Liaise with Reception regarding Room moves, VIP guests, Special Needs and act on any information given.
• Issue keys, room lists, house assistant check lists and cleaning schedules to housekeeping staff at the beginning of shift and collect and check them at end of shift.
• Check all work given to the Room Assistants, Linen Porters and Maintenance throughout the day to ensure standards are being adhered to.
• Excellent knowledge of how to inspect properties.
• Regularly inspect guest rooms, public areas, and recreational area for cleanliness, appearance and also to make sure these areas are kept as per the hotels standard.
• Ensure all Maintenance work in Bedrooms, Laundry and Public Areas are rectified prior to releasing rooms back to front desk.
• Ensuring that accommodation is clean, well maintained and attractively presented.
• Ensure that company standards for guest services, décor, and housekeeping services are met or exceeded.
• Ensure Guests and Hotel Laundry and Dry Cleaning is dealt to the standard laid down by the hotel management.
• Maintain par stock levels of stationary, linen and amenity requirements in order to ensure consistency in standards.
• Knowledge of local and company hygiene, health and safety regulations
• Developing and utilizing check lists for regular preventative maintenance.
• Developing and utilizing check lists for regular cleaning and upkeep.
• Conduct meetings and training sessions as and when required.
• Participate in the interview, hiring, training, and at times take disciplinary actions on team members.
• To assist in the development and writing of Housekeeping and Front Office departmental standards and improved processes.
• To actively train all staff to the standards laid down in the Training Manual and monitor their work performance.
• Approving Duty rosters for housekeeping, front office and laundry always taking into account the hotel status (Arrival / Departure / Occupancy).
• Monitor staff performance to ensure that guests are happy and that the hotel facility is well run
• Minimise wastage of materials and energy through careful monitoring of staff.
• Coordinating reception services on allocation of accommodation;
• Liaising with other departments within the hotel, e.g. banquet catering or conferences;
• Planning staff rotas and covering duty roster slots;
• Train staff on answering guest enquires about hotel policies and services.
• Working knowledge, skills and competencies and attributes.
• Facility management knowledge and expertise
• Relationship Management
• Good team player
• Excellent customer care and interpersonal skills coupled with a sense of humour and plenty of energy and stamina;
• Should be able to work on own initiative and have the ability to lead and direct a large team
• A hands-on management style and a willingness to undertake practical work when required
• Strong communication skills
• Excellent ability to motivate staff, delegate tasks and work as part of a wider team
• IT skills and familiarity with databases and spread sheets for data analysis
• Financial planning and budget management skills
• Strong ability to remain diplomatic and pleasant, think on your feet and remain calm in a crisis situation
• Ability to develop strong working relationships with other departments
• Good knowledge of relevant policies and procedures relevant to the role, such as contract, housing, health and safety cleanliness practices and waste management
• Flexibility and adaptability with good organisational skills
• Ability to work under pressure and to solve problems
• Supervisory or leadership skills.

Qualifications and Experience:

• A Bachelor’s degree in Hospitality Management and/or diploma in hotel or other related field.
• Proficient in Microsoft Office applications.
• Experience in Hotel/Property Management Software's,
• Excellent Revenue Management Systems experience.
• 7 years managerial experience with a minimum of at least 3 to 4 years work experience as an Executive Housekeeper or Assistant Accommodation Manager within the hotel industry

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Roles and Responsibilities

• To design the food and beverage program for the hotel together with the GM and F & B Services Supervisor.
• To maintain cutting edge menus thereby meeting the needs of all the guests (local, international)
• To maintain the budgeted food cost of sales percentage as laid out in the annual budget.
• To conduct regular training with the kitchen brigade and all food handlers in all aspects of food handling, preparation, storage and general kitchen and personal hygiene.
• To be financially aware of cost prices of food items used to produce dishes on menus.
• To instil the importance of controlling food wastage and controlling usage of electricity, gas, water and cleaning materials into the kitchen brigade.
• To ensure that all foods are used prior to their expiry date to prevent the possibility of food poisoning and wastage.
• To ensure stock rotation of all products using the “First in First outâ€Â (FIFO) method.
• To conduct monthly stock takes of food items and equipment for control purposes and production results.
• To liaise with the Restaurant other departments (room service, Pool Side Bar etc) on a daily basis to establish their expected levels of business and food requirements.
• Review menus according to seasonal requirements
• Update all costing and ensure that prices are updated on a regular basis
• To ensure that the food prepared is hygienic and in good quality.
• To provide guests with maximum efficiency of services, comfort and guest satisfaction.
• To ensure company standards of uniform and grooming are implanted throughout the department and the entire property according set standards.
• To impart training to the sectional heads and evaluate work performance of the staff.
• To hold regular departmental meetings.
• To document and implement Standard Operating procedures of the department.
• To prepare the departmental annual budget and control the cost as per the budgets.
• To ensure the services provided by the contractors are monitored for quality.
• To ensure high performance and maximum efficiency are achieved.
• To ensure that all the departmental staff are completely familiar with safety security procedures and follow the rules and regulations of the hotel strictly.
• To ensure to conduct monthly inventory of the stocks
• To be actively involved in the recruitment of suitably qualified kitchen personnel.
• Participate in menu planning, food cost control, training, cleanliness and hygiene of kitchen staff.
• In liaison with GM and sales, develop cutting edge welcome packages for all hotel VIPs and new concepts, sales strategies and win new markets for the brand
• To be actively involved in product improvement projects i.e the opening on new restaurants, development of new concepts.
• To be actively involved with motivation of kitchen staff.
• To promote a disciplined workforce.
• Periodic visits to suppliers to take advantage of specials and seasonal produce and ensure they meet the hotels minimum hygiene standards
• supervise the preparation of the duty roster weekly
• To meet with the Food & Beverage Supervisor to discuss opportunities for improvement and new ideas.
• To supervise mid-monthly and monthly stock take with the Sous Chefs in the kitchen with the F & B Supervisor to ensure accuracy of figures and accountability
• Submit food production reports to the GM and the board where necessary.
• Any other job assigned by the immediate superior as and when required.
• Working knowledge, skills and competencies and attributes
• Food Science and Cooking training skills
• Food & Beverage awareness
• Finance food cost analysis; CoS Controls
• Stock management
• Menu Engineering Processes
• Knowledge on Cutting edge food concepts, Food and Wine pairing, Cocktails etc.
• Budgeting process and the ability to interpret P&L reports.
• Food Hygiene, Food garnishing and Generic food trends with emphasis on Health and other special dietary requirements
• Policies and processes development and follow-up for implementation
• Communication Skills. Ability to communicate well verbally and in writing
• Computer Literacy
• Numerate
• Decisive, able to use own initiative
• Ability to prioritize caseload
• Disseminate knowledge formally and informally.

Qualifications and Experience:

• Ordinary Diploma, Higher National Diploma, Degree in Hotel & Catering Management or equivalent certificate of related formal education in any field
• Overall 5 years of industry experience with minimum 3 years in the same role.
• Certified Chef

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Roles and Responsibilities

• Sourcing & Marketing for new clients (emphasis on Corporates).
• Effective relationship management of all clientele.
• Development of innovative ideas that will assist the marketing drive and positively impact HBVs bottom line.
• Online marketing with effective sales results.
• Collating sales prospect documentation
• Develop sales strategy in alignment with HBV’s business objectives and targets
• Build relationship with target companies/corporate organizations
• Preparation of annual, bi-annual, quarterly and monthly sales budget/plans for HBV
• Development and management of database for all existing and prospective clients
• Develop, implement and monitor winning marketing and branding strategies/concepts for HBVs services
• Oversees the development and the implementation of frameworks for identifying and marketing new business opportunities
• Overall responsibilities for all market research activities aimed at identifying potential opportunities for each target market segments
• Overall responsibility for negotiating with corporate clients and partners in order to minimize risks, maximize profits and provide a good level of stakeholders relationships within the constraints of HBVs corporate and marketing strategies.

Working knowledge, skills and competencies and attributes

• Excellent knowledge of hospitality market terrain
• Good knowledge of records/data administration
• Superior writing, oral, inter-personal skills and presentation skills
• Intelligent and quick thinker
• Determined, organized and highly focused
• Positive and enthusiastic
• Good appearance with confident demeanour
• Friendly and able to network and make acquaintances quickly
• Must be market savvy
• Must be innovative, responsive and result-oriented
• Discernible ability to take charge of sales and marketing campaigns by organizing and managing resources in such a way that those resources deliver all the work required to prosecute such campaigns within defined scope and time, and ensure that the aims of the campaign are achieved.
• Excellent negotiation, people management and problem solving skills - ability to think outside the box

Qualifications and Experience:

• Minimum of 2 years’ experience in sales & marketing in similar position.
• A good University Degree in the Humanities, Sciences or the Social Sciences