Latest Job Openings at Whispering Palms Resort

Main Duties

• Make lists of potential clients and conduct surveys to identify guests actively seeking a hotel
• Qualification and solicitation of existing and new accounts through:
• Personal visits
• Telephone calls
• Written correspondence
• Participation in promotional events
• Participation in industry and community events, as well as trade shows
• Travel to industry events and sales calls
• Contact customers via calls or arranged meetings to discover their needs and requirements
• Prepare and present sales proposal to potential clients, highlighting the best features and qualities of the hotel
• Provide customers with a list of available services and their accompanying prices and offer discounts when necessary
• Assist clients in selecting the most appropriate service that best meet their specifications and needs
• Oversee the booking and reservation of space in a hotel to ensure availability and proper arrangement
• Collaborate with other hotel staff to ensure clients have a good time
• Monitor the customer service quality of the hotel to ensure customers are tended to appropriately
• Conduct price negotiations with customers on behalf of the hotel management to reach a favourable bargain for both parties
• Process and facilitate requests for customized services such as room redecoration, equipment, and switch
• Coordinate and organize the details of an event such as catering, lodging, seating, and security
• Resolve and quell misunderstandings within a hotel premises
• Maintain contact with clients to obtain feedback and to discuss opportunities for future business deals
• Set annual budgets and implement strategies effective for achieving set targets
• Conduct assessment of sales performance to make necessary adjustments to increase patronage.

QUALIFICATION:

• Bachelor’s degree in a business related discipline such as accounting, economics, and finance.
• specialization in hospitality management marketing
• strong communication skill
• Ability to coordinate and supervise the activities of some hotel staff to ensure delivery of optimum services
• Organizational Skills in organizing events and coordinating hotel operations to ensure guests needs are met.
• At least three years’ experience in hotel and hospitality industry

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Details

• To ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards.
• To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, and menu costings and cash checks.
• To ensure that restaurants are clean and well maintained that table appointments, including flower arrangements are impeccable.
• To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
• To ensure that bars and restuarant are clean and stocked with the stipulated requirements.
• To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
• To ensure that room service orders are executed promptly and that they comply with the required standards.
• To ensure the efficient running of the banqueting department and that all banqueting rooms are clean and tidy.
• Ensure that 30% COS are maintained in across department
• To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
• To ensure that company and statutory hygiene standards are maintained in all areas.
• To attend timeously to customer complaints.
• To take the necessary steps in the event of theft, burglary or fire.
• To ensure that reports and administration requirements are timeously submitted.
• To be fully conversant with all statutory requirements regarding a food and beverage operation; that all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised.
• To ensure that regular stock takes are conducted.
• To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately.
• To ensure that an effective table reservation system is in operation.
• To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile with customers and staff.
• To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
• To be available to conference organisers at all times during a conference.

QUALIFICATIONS

• Applicant should possess a minimum of BSC/ HND in food and nutrition, food and science technology or related field with at least 5 years’ experience in the hotel / resort.  Professional qualification in an added advantage
• The ability to think clearly and  solve problems
• Numeracy and logistical planning skills;
• The ability to balance customer and business priorities;
• Flexibility  and assertiveness
• Energy and patience;
• Excellent communication and interpersonal skills,

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SCOPE OR GENERAL PURPOSE:
To provide an efficient and cost effective food service.

RESPONSIBLE TO:
Food and Beverage Manager

RESPONSIBLE FOR:
All kitchen staff

LIAISES WITH:
All other heads of department

Main Duties:

• To ensure that all menus are constantly updated, paying special attention to seasonal availability.
• To ensure that all menus are correctly calculated to ensure maximum gross profit.
• To ensure that all staff are constantly trained to effect good portion control and pleasing presentation of dishes.
• To ensure that sufficient stocks of all materials are being kept and stored under the correct conditions.
• To liaise with management daily regarding special requirements, VIP's functions, etc.
• To ensure that all statutory hygiene requirements are diligently followed.
• To ensure that attendance registers are kept daily and that any absenteeism is reported to management without delay.
• To ensure that all documents are passed to management immediately for processing.
• To ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.
• To constantly update your knowledge and skills for the good of the establishment.
• To ensure regular stocktaking is carried out
• To ensure that all stocks are kept under optimum conditions.
• To ensure that all mise-en-place is always freshly prepared and on time.
• To ensure that all dishes are being prepared to the correct recipe and to the correct quantity.
• To ensure that all dishes reach the hot plate or passé correctly garnished, the correct portion and size, presented on the prescribed serving dish in the prescribed manner.
• To ensure that his section is being kept clean and tidy at all times.
• To ensure that junior cooks and trainees receive the right training and optimum guidance.
• To ensure that any anticipated shortages are communicated promptly to the sous chef or head chef.
• To ensure that no horseplay is allowed in his section and that all staff under his control are treated fairly and with courtesy.
• To deputise in the sous chef's absence and take charge of the kitchen when directed to do so.
• To attend training courses and seminars as and when required.
• To strive to study management subjects in preparation for future advancement.
• To ensure that the necessary stocks are on hand at the right quality and quantity.
• To ensure that all maintenance problems are timeously reported and followed up.
• To ensure that all communications between restaurant and kitchen run smoothly.
• To ensure that each cook receives the correct orders for the appropriate tables.
• To ensure that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature.
• To ensure that the dining room/ restaurant personnel are "standing by" when delicate dishes are served.
• To ensure that regular on-the-job training is carried out so that subordinate staff perform their duties correctly.
• To attend seminars and training courses as and when directed.
• To further your own knowledge of management methods and principles to ensure future advancement and further upgrading in management standards for the profession as a whole.
• All employees are expected to go about their duties in an environmentally responsible manner. It is our aim is to ensure all resources are utilised effectively and efficiently. This includes taking measures to minimise wasting energy, water and office consumables.

QUALIFICATIONS

• Applicant should possess a minimum of BSC/ HND in food and nutrition, food and science technology or related field with at least 5 years’ experience in the hotel / resort.  Professional qualification in an added advantage
• The ability to think clearly and  solve problems
• Numeracy and logistical planning skills;
• The ability to balance customer and business priorities;
• Flexibility  and assertiveness
• Energy and patience;
• Excellent communication and interpersonal skills,

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Main Duties:

• To accurately complete the daily, weekly and monthly returns, submitting these timeously on the prescribed format in accordance with company standards.
• To reconcile and balance cash, floats and dockets ensuring that these tally with daily income and expenditure.
• To notify management immediately of any variances in the above.
• To make payments from petty cash against vouchers or invoices.
• To ensure that all documentation for the receipt and issuing of commodities is accurately completed.
• To inform management of any shortages, surpluses or irregularities in connection with the above item and ensure that queries are handled immediately.
• To assist with stocktaking at prescribed intervals.
• To extend and process stocktaking figures accurately and timeously.
• To ensure that cash and relevant vouchers are securely and systematically kept.
• To ensure that control systems are operating effectively within agreed parameters.
• To ensure that all administration is handled efficiently, systematically and filed or sent to the appropriate department without delay.
• To leave all desks and office in a clean and neat manner when going off-duty.
• To ensure that all lockable areas are secure before leaving the premises.
• To bank all monies in accordance with laid-down procedures.
• To ensure that all documentation is kept securely against fire, theft and industrial espionage.
• To carry out on-the-job training at prescribed intervals.
• To attend meetings and training courses as required.
• To take part in fire drills and evacuation drills at required intervals.

QUALIFICATIONS

• Applicant should possess a minimum of BSC/ HND in accounting, banking & finance or  related field with at least 5 years’ experience in the hotel / resort.  Professional qualification in an added advantage
• The ability to think clearly and  solve problems
• Numeracy and logistical planning skills;
• The ability to balance customer and business priorities;
• Flexibility  and assertiveness
• Energy and patience;
• Excellent communication and interpersonal skills,

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Details

• Reminding the manager/executive of important tasks and deadlines
• Typing, compiling and preparing reports, presentations and correspondence
• Managing databases and filing systems
• Preparation of proposal and presentation
• Site inspection and preparation of report
• Implementing and maintaining procedures/administrative systems
• Liaising with staff, suppliers and clients
• Collating and filing expenses
• Miscellaneous tasks to support the manager, which will vary according to the sector and to the manager’s remit
• reading, monitoring and responding to your boss's email,

JOB REQUIREMENT

• Bachelor degree/ msc in horticulture, landscaping/ botany or related field with at leats 3 years progressive work experience in the industry. Professional qualification is an added advantage.
• Interpersonal, relationship-building and networking skills;
• Procurement and negotiation skills;
• Time management skills;
• Project management skills;
• Flexible and adaptive skills
• Research skills and the ability to draw information from various sources, including people;
• Clear and concise writing skills and the ability to handle long and complex
• IT skills;