Monday, September 26, 2016

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]

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