Job Openings at Hotel Bon Voyage [6 positions]

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.

Job Title:  Front Desk Officer
Location: Lagos

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


• 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


• 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

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.

Job Title:  Freelance Marketers
Location: Lagos

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

Job Title:  Food And Beverage Supervisor
Location: Lagos

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.


• 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).


• 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.

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

Job Title:  Accommodation and Room Division Manager
Location: Lagos

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.


• 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


• 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.


• 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.


• 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

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

Job Title:  Executive Chef
Location: Lagos

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


• 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.


• 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 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


• 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


• 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.


• 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

Job Title: Cook
Location: Lagos

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.

How to Apply
Interested applicants should submit their resume to [email protected]

Application Deadline
Not Specified

Job Openings at Hotel Bon Voyage [6 positions]