• Jobs at Hotel Bon Voyage

  • Posted on: 25 September, 2016 Deadline: Not Specified
  • View Jobs in Hospitality View All Jobs at Hotel Bon Voyage
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  • Hotel Bon Voyage is a luxury brand with the vision to be the best value for money hotel in Lagos, Nigeria. Located in the heart of Victoria Island, a modern up and coming district, the hotel overlooks the Kuramo lagoon perfectly placed to attract business travelers.

    Cook

     

    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.

    go to method of application »

    Front Desk Officer

     

    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.

    go to method of application »

    Food And Beverage Supervisor

     

    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

    go to method of application »

    Accommodation and Room Division Manager

     

    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

    go to method of application »

    Executive Chef

     

    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 out” (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

    go to method of application »

    Freelance Marketers

     

    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

    Method of Application

    Interested applicants should submit their resume to pa@hotelbonvoyageng.com

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