Jobs at Ralds & Agate

Job Description

• The Sales and Marketing head is responsible for the daily sales efforts and the overall positioning of the hotel, brand communication and the development of customers for the property including,.
• In addition, they are responsible for rental revenue, yield strategies, implementation, market performance and meeting budget, forecast, and optimal business mix targets.
• Strategies will include pricing, status, direct sales, market mix, marketing, and public relations.
• Candidates must have a dynamic leadership style, possessing excellent communication and decision making skills and an astute business acumen.

Key Responsibilities

• Creates an effective Sales Programs that will increase awareness and positive perception of the Hotel, its activities, culinary services, and personnel.
• Handle alongside the General Manager, the preparation of the marketing, advertising, sales plans, programs and annual budget; manages within approved plans and budgets
• Prepares Sales Reports and annual Sales & Marketing Plan
• Develop rates, group sales deployment strategies through review of competitive data, demand analysis and mix management.
• Develop awareness and reputation of the hotel brand in the local community
• Direct and manage all group, transient, and banquet sales activities to maximize revenue for the hotel.
• Prepare, implement and compile data for the strategic sales plan, monthly reports, annual goals, sales and marketing budget, forecasts and other reports as directed/required.

Minimum Qualifications

• Bachelor's degree in Business, Finance, Marketing, or other related fields
• Advanced knowledge of sales/marketing/hospitality profession
• Minimum of 5 years of sales and marketing experience in the luxury hotel industry
• Proficiency in Microsoft office packages,
• Good command of the English language both written and verbal
• Excellent interpersonal, presentation and negotiation skills
• Strong organizational and client management skills.
• Willingness to travel to establish and maintain client networks.

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Job Summary

• The Head, Accounts & Cost Control is responsible for providing Management with accurate, timely, and relevant financial data. S/he will also develop and ensure strict adherence to financial policies and processes.

Key Responsibilities

• Ensure that guests have the best possible experience by trouble-shooting and resolving all billing-related disputes.
• Manage all phases of Accounts Payable, Receivable and departmental budget.
• Prepare and administer payroll for wage and salary disbursement.
• Submit financial statements, reports and summaries of accounting activities as required by Management.
• Provide direction to the night audit team to ensure proper revenue reporting.
• Ensure timely payment of hotel vendors, suppliers and service providers
• Maintain files of all contracts, insurance policies, tax reports, expenses, payroll, and ensure compliance with stipulated statutory and regulatory provisions.
• Ensure that cash flows are adequate to allow business units to operate effectively.
• Work with executives and business heads to prepare budgets and track profit / loss performance by business unit.
• Provide direction and training to hotel operations team in areas related to finance, financial reports, internal controls, labour management, payroll, etc.

Minimum Qualifications

• Bachelor's Degree in Finance or Graduate in Accounting with relevant professional certification - ICAN, ACCA, etc
• Strong verbal and written communications skills
• Expert accounting software experience.
• Proficiency in MS Office packages with experience in hotel management / accounting software etc.
• 5 years’ experience, preferably in the hospitality or food and beverage environment.

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Job Summary

• To oversee daily food production from start – to – finish; working with kitchen personnel to ensure strict compliance to stipulated recipe and food hygiene standards.

Key Responsibilities

• Supervise and coordinate activities of kitchen, pantry, and storeroom personnel
• Make requisition for food items and kitchen supplies, and ensure proper documentation for reconciliation purposes
• Plan or participate in menu planning, preparation, apportioning foods, and utilizing food surpluses and leftovers.
• Communicate number of servings to be made from any vegetable, meat, beverage, and dessert to control portion costs.
• Supervise non-cooking personnel, such as Kitchen Pantry, to ensure cleanliness of kitchen and equipment.
• Supervise cook, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
• Work with Costing and F& B Manager to determine prices to be charged for food items.
• Meet with professional staff, customers, or client group to resolve menu inconsistencies or to plan menus for special occasions.

Minimum Qualifications

• Bachelor's Degree in Catering and Hotel Management, Hospitality or any related professional qualifications. HACCP certification is mandatory
• 7years experience in hospitality with a minimum of 3 years in a supervisory role.
• Self motivated with good Communication and leadership ability
• Proficient knowledge in computer application like MS Office is also a requirement.

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Job Summary

• To supervise, train and schedule housekeeping staff in their daily activities to ensure delivery of unparalled guest experience by compliance with standard housekeeping practises

Key Responsibilities

• Obtains list of rooms to be cleaned and list of prospective check-outs or discharges to prepare work assignments.
• Conducts orientation and in-service training to explain policies, work procedures, and to demonstrate use and maintenance of equipment to team members.
• Monitors inventory to ensure adequate supplies and prevent stock out of cleaning and maintenance items.
• Evaluates records to forecast department personnel requirements.
• Prepares reports concerning room occupancy, payroll, and department expenses.
• Conduct regular inspection of facility to determine need for repairs or replacement of furniture / equipment, and make recommendations to management.
• Perform day-to-day administrative tasks such as maintaining information files and processing paperwork.
• Investigates complaints regarding housekeeping service and equipment, and takes corrective action.
• Approve supply requisitions for the housekeeping Unit and maintain minimum stock and cost control procedures for all materials.

Minimum Qualifications

• First Degree in Hospitality Management and /or related courses.
• Professional membership of relevant local / international associations.
• Minimum of 5 years’ experience in the hospitality industry with at least 3 years in supervisory role
• Good communication and interpersonal skills