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  • Posted: Sep 26, 2016
    Deadline: Not specified
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    Hotel Bon Voyage is a luxury and affordable boutique hotel located in Victoria Island, Lagos Nigeria that provides to its guests elegant, comfortable and modern rooms, delicious meals and other facilities. Take a video tour of Hotel Bon VoyageOur signature style of hospitality and value is unmatched. No matter where you go, you will be surrounded by our f...
    Read more about this company

    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 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

    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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