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Massive Recruitment by Lavington Hotel, Nairobi, Kenya

Accounts Receivable

Scope
The Accounts Receivable will be responsible for all credit sales made , bill collection, including the consistent application of a credit policy.Also manage and ensure that the hotel achieves optimum performance and achieves the required credit targets.Periodic credit reviews of existing customers, and the assessment of the credit worthiness of potential customers, with the goal of optimizing the mix of company sales and bad debt losses.

Responsibilities
·         Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
·         Ensure accurate and timely billing, processing of credit card inquiries and charge backs, processing of advance deposits and advance deposit refunds.
·         Manage Accounts Receivable and ensure all debtors accounts are reconciled regularly.
·         Daily review of Accounts Receivable ledger and monitor incoming payment.
·         Ensure the timely credit collections of all outstanding payments
·         Ensure compliance on Payment Card Industry (PCI) policy.
·         Scrutinising all accounts to ensure adherence to the credit policy;  includes pursuing and collecting delinquent accounts, providing status reports of un-collectable accounts and reporting delinquent accounts to hotel accountant.
·         Respond and resolve customer queries.
·         Reconcile all unpaid and short paid aged accounts.
·         Collaborating with managers to ensure that all associated accounting requirements are adhered to in accordance with established procedures / time lines.
·         Maintain confidentiality of hotel data.
·         Qualifications
·         University graduate in Finance or Accounting
·         CPA level 2
·         3 years’ experience in a similar role preferably in the Hospitality industry.
·         Well-organized and detail-oriented.
·         Excellent reading, verbal and written English skills.
·         Good working knowledge of various computer software programs (MS Office, Sun Financials, Opera PMS, Fidelio ).
·         Excellent mathematical and analytical skills.
Qualifications
·         University graduate in Finance or Accounting
·         CPA level 1
·         3 years’ experience in a similar role preferably in the Hospitality industry.
·         Well-organized and detail-oriented.
·         Excellent reading, verbal and written English skills.
·         Good working knowledge of various computer software programs (MS Office, Receiving Software).
·         Excellent mathematical and analytical skills.

Cashier

Cashier Jobs, Accounting Jobs, Hotel Jobs, Lavington Hotel Jobs
Scope
Responsible for processing payments from guests in settlement of their bills.
Responsibilities
·         Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation as per the company guidelines.
·         Receive and post all food and beverage checks into the hotel computer system.
·         Process all payment methods in accordance with company accounting procedures and polie.
·         Obtain assigned float and ensure accuracy of contracted monies, obtaining change requiredfor expected business level, and keeping bank secure at all times.
·         Count float at end of shift, complete designated cashier reports, resolve any discrepancies drop off receipts, and secure bank.
·         Understand the food and beverage services being provided, including any promotions.
·         Manage customer or team member inquiries and complaints
·         Adhere to the daily checklists and notify management of any discrepancies.
·         Set up and organize cashier workstation with designated supplies, forms, and resourcematerials and maintain cleanliness of workstation at all times.
·         Perform other reasonable job duties as requested by Hotel Manager.
Qualifications
·         High school graduate or equivalent experience. (Hospitality certification is a plus.)
·         3 years’ experience in a similar role preferable in busy hotel.
·         Excellent English verbal, written and reading skills.
·         Excellent mathematical and analytical skills.
·         Working knowledge of various computer software programs (MS Office,restaurant management software, POS).
·         Customer service oriented with a lively, energetic, and outgoing personality.
·         Well-organized and detail-oriented.

Internal Auditor

Scope
Responsible for carrying out financial and operational audits to ensure compliance.
Responsibilities
·         Perform assigned tasks as per the annual internal audit plan for the hotel
·         Analyze and evaluate adequacy of accounting systems and procedures
·         Monitor transactions to ensure they conform to approved policies and procedures
·         Formulating the design and execution of audit plans for the hotel.
·         Carrying out regular risk assessment and advice the management on the risks exposure and practical strategies to minimize risks and losses
·         Reviewing and appraising the adequacy, effectiveness and proper application of accounting and financial controls
·         Constituting internal audit committee and preparing audit plans
·         Make recommendations to financial management about software and policies
·         Assist in the follow up of recommendations made in both internal and external audit reports
Qualifications
·         Bachelor of Commerce degree (Accounting/Finance)
·         Certified Public Accountant (CPA) and a member of ICPAK
·         CISA certification will be an added advantage
·         5 years of experience in a similar role preferable in hospitality industry
·         Excellent understanding of International Standards on Auditing
·         Keep abreast with the recent trends in audit field both nationally and internationally
·         Results oriented, meet deadlines on assignments, juggle multiple demands
·         Be consistent and fair
·         Analytical and problem-solving skills
·         Decision making skills

Sales/Events Coordinator

Summary
Our client is establishing a second hotel in Nairobi, after having opened the first in 2013 outside Nairobi as a mid-range business hotel for intra-Kenyan travelers they are now bringing the brand into the heart of Nairobi. The brand is a melting pot of cultures, environments, tastes, nationalities and adventures.  It has a social, informal, playful core, but does not seek to impose these in a linear manner throughout the hotel.  It’s a hotel that surprises, enchants, intrigues and energises in equal measure.
The brand is defined on four key Organisational characteristics that will need to be evident in all who join the company; one MUST be Incisive, Down- to- earth, Sparkling and Adaptable.
The hotel aims to attract an entirely different kind of customer base and compete against both global and regional competitors already established at the top end of the Nairobi hotel market
Job Scope
To be responsible for operations, scheduling and coordinating functions/events and helping to promote and supervise the use of a events space, conferences and meetings
Responsibilities
·         Responsible for daily management/operations of assigned facility.
·         Coordinating the sales team by managing schedules, filing important documents and communicating relevant information.
·         Responding to complaints from customers and give after-sales support when requested
·         Create and prepare BEO’s for events, conferences and meetings booked.
·         Send contracts to clients.
·         Assist the Sales Executive and Events Manager in showcasing the hotel.
·         Supervise all aspects of functions and events planned within assigned facility.
·         Oversee arrangements and/or scheduling of bookings, exhibitions, conferences, meetings functions to make maximum use of the facility within established guidelines.
·         Prepare and supervise budget and assist in planning fund allocation.
·         Insure quality of facility programming through liaison with relevant departments, outside organizations, booking agents and/or touring companies.
·         Coordinate public relations for facility through meetings with HOD’s and staff/other outside groups, directing publicity for functions and events, and preparing and disseminating promotional materials.
·         Coordinate all maintenance needs of the various facility.
·         Determine potential users of facilities and meet with them to explain facilities and services available, costs and capabilities.
·         Follow up on functions at the facility to encourage repeat business.
·         Provide departments with accurate information concerning their role in forthcoming functions and events.
·         Assure proper management of facility during all functions and events.
·         Upselling more expensive event or conference packages
·         Perform related duties, as assigned.
Qualifications 
·         Bachelor’s degree and at least 1-2 years of relevant/ similar experience
·         Ability to deal effectively with the public and work cooperatively with staff.
·         Ability to maintain accurate records.
·         Supervisory ability.

Cost Controller

Scope
The incumbent will monitor OPEC, the F&B costs and inventory in all F&B outlets in accordance with the hotels policies, procedures, and standards laid out by Management to ensure maximum internal and external customer
satisfaction.
Responsibilities
·         Evaluate & compare suppliers’ products & services, maintaining accurate records of purchases and pricing
·         Regularly inspect & test supplier products
·         Communicate company needs to suppliers & maintain good relationships with them
·         Negotiate contracts with suppliers. Ensure the company has all relevant information regarding all suppliers.
·         Liaise with Marketing & Operations to understand upcoming promotions, accurately forecast upcoming levels of demand & monitor to ensure no stock outs.
·         Ensure purchases are within the working capital budget
·         Maintaining acceptable and accurate inventory levels in the warehouse and ensure we keep accurate utilisation rates
·         Maintain product costs & master data on the products held & required by the company.
·         On a monthly basis, review and analyze inventory and margin / transfer price reports and forward to Finance Manager for further action.
·         Co-ordinate monthly & cycle physical inventory counts for the commissary
·         Investigate physical count variances and resolve issues
·         Ensure all damaged, obsolete & expired inventory held in the warehouse is reported to management in a timely manner.
·         Monitor the duration & usage of inventory, ensuring par levels are always kept.
·         Ensure accurate & timely inventory reports are prepared & shared with the management.
·         Establish and implement inventory policies and procedures
·         Ensure proper documentation maintained for transfer orders to stores
·         Ensure recipes & assemblies are accurately maintained in Accounting system
·         Support and participate in end of year audit
·         Empowered to take decisions regarding upholding quality standards of products.
·         Work with the management team to champion performance improvement via identifying and executing appropriate initiatives and proposals
·         Set the ideal safety stock and re-order levels and sign off Local Purchase Orders
·         Responsible for Management and implementation of store & stock control systems
Qualifications
·         Bachelor’s degree in Business administration, Finance or related fields
·         Professional certification – Procurement, CPA or ACCA.
·         Minimum 2 years’ experience in a similar role
·         Having worked in Hotel, Restaurant or Food industry will be an added advantage
·         Outstanding organizational and coordination abilities
·         Excellent communication and interpersonal skills
·         Decision making &Collaborative skills
·         Should have strong negotiation, managerial and communications skills.

Assistant F&B Manager

Scope
Assist with ensuring the overall quality and profitability of the Hotel is in accordance with the policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.
Responsibilities
·         Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
·         Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
·         Planning and directing food preparation and culinary activities.
·         Leading, managing, and training of BOH kitchen team.
·         In conjunction with the Executive Chef modify menus or create new ones in keeping with industry and customer trends.
·         Assist estimate food requirements and manage food and labour costs, control overtime, and limit waste.
·         Assist with assessment of current financial trends impacting food & beverage and create cost saving initiatives.
·         Strictly follow recipes, procedures and practices as per the standards.
·         Active and positive participation in rectifying arising problems or complaints related to F&B.
·         Give prepared plates the “final touch”
·         Oversee special events held on or off property.
·         Perform administrative duties as needed.
·         Maintain a positive and professional approach with co-workers and customers.
·         Conduct daily pre-shift meetings and ensure active participation from all team members.
·         Ensure that all F& B service associated are familiar with all menu items from hand provides items for tasting by service associates as per established policy
·         Ensure all Fire, Hygiene, Health, and Safety procedures are being adhered to in your area of responsibility.
·         Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.

·         Perform other reasonable job duties as requested by the Food & Beverage Manager.
Qualifications
·         Diploma/Certificate in Food and Beverage production & Service
·         A minimum of 3 years’ food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
·         Certificates in Fire Safety and First Aid
·         Knowledge of current food trends and best practices.
·         Excellent English verbal and written skills.
·         Customer service oriented with a positive can do attitude.
·         Well-organized and detail-oriented.
·         Team player

Food and Beverage Supervisor

Responsibilities
·         Manage and oversee the efficient operation of shifts in the restaurant and the bar.
·         Ensure that the hotel operates efficiently and profitably while maintaining its reputation and character.
·         Ensure high standard of service and cleanliness in the restaurant, bar, conference rooms and kitchen are maintained
·         Coordinates a variety of activities within the restaurant and bar operations.
·         Takes responsibility for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety.
·         Efficiently administer and action the daily customer report lists, staff rotas and other paper work that is required to ensure accurate reports are accessible.
·         Actively be involved in restaurant staff related issues and handle them in a professional manner.
·         Prepare reports at the end of the shift/week, including staff control, food control and sales control and analysis.
·         Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry.
·         Coordinate the entire operation of the restaurant during scheduled shifts.
·         Manage staff and provide them with feedback.
·         Ensure that all guests are welcomed at the door and seated quickly in a courteous, polite and helpful manner
·         Respond to customer complaints in the absence of the F&B Manager.
·         Meet and greet customers, organize table reservations and advise customers on menu and drinks choice.
·         Understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables and splitting tables.
·         Supervise bar stock levels.
Qualifications
·         Diploma in Hotel Management / F&B Servicefrom a reputable institution.
·         At least 2 -3 years of experience in a busy restaurant with high-end service standards
·         Ability to perform training and coaching of restaurant staff on regular basis
·         Great communication skills – Ability to deal with customer complaints
·         Ability to create a team spirit among his colleagues
·         Computer literacy
·         Good presentation skills
·          Attention to details

Barman/Barista

Responsibilities
·         Perform all pre-opening and closing duties in accordance with the standards and as instructed by the Head Bar Attendant/ Restaurant Manager
·         Prepare requisition lists and collect the items from the stores
·         Perform stock taking duties regularly for use by procurement and accounts as and required to.
·         Prepare and serve orders to customers over the counter or at other sitting areas within the restaurant and particularly the bar.
·         Prepare set ups for dinners in the bar area, take and serve food orders
·         Ensure that the bar is at all times clean and presentable according to our standards
·         Prepare and serve machine coffee/tea orders
·         Roast coffee beans and prepare speciality coffees
·         Upsell new products and promote slow moving products to enhance sales
·         Regularly come up with new cocktails to promote more sales and fun full indulgence for clients
·         Observe and adhere to the timetable rota
·         Organise regular internal and external trainings of other team members
·         Prepare monthly bar inventory for use by accounts and procurement as and when required to
·         Coordinate with restaurant service team members in organising, preparing and providing battler services for conference rooms as and when required to
·         Respond to customer queries with honesty and professionalism
·         Accept payment from clients by all modes of payment acceptable and give back the correct balances when required to.
·         Reconcile shift and day sales in the bar
Personal Attributes
·         Should be professionally personable and easy to relate with, in that he can easily interact with people of different ages and scores of life with ease and professionalism
·         Should be very eloquent and capable of expressing themselves with ease and professionalism
·         Should and must project a very high standard of personal hygiene, self-confidence and should have a pleasant appearance
·         Should project a young, positive and mature energy
·         Should be able to prepare basic classic cocktails and capable of inventing new ones to suit customer needs and requirements
·         Should have successful history in bulk money handling
·         Should be able to work both day and night hours and from time to time more than the basic 8 hours
·         Should be able to abstain from drinking alcohol while at work
·         Should be able to keep a steady inventory on what is being dispensed from the bar at all times while on duty
·         Must possess strong brand and self confidence
Qualifications
·         Must have at least 3 years’ experience in Bar service
·         Knowledge in coffee artwork in an added advantage
·         Experience in mixology is an added advantage
·         Education Background
·         Diploma or equivalent of this in hospitality training
·         Must be good and quick in basic arithmetic
·         Must be eloquent in both English and Swahili languages in writing and in speech

Chef De Partie

Responsibilities
·         Plan and direct food preparation and culinary activities
·         Prepare and cook foods of all types
·         Modify menus or create new ones that meet quality standards
·         Estimate food requirements and food costs
·         Supervise kitchen staff’s activities
·         Rectify arising problems or complaints
·         Comply with nutrition and sanitation regulations and safety standards
·         Maintain a positive and professional approach with coworkers and customers
·         Determine how food should be presented and create decorative food displays
·         Determine production schedules and staff requirements necessary to ensure timely delivery of services
·         Estimate amounts and costs of required supplies, such as food and ingredients.
·         Demonstrate new cooking techniques and equipment to staff
·         Supervise and coordinate activities of cooks and workers engaged in food preparation
·         Check the quality of raw and cooked food products to ensure that standards are met.
·         Exploring opportunities to add value to job accomplishments
·         Perform Other duties as and when assigned by the hotel management
Qualifications
·         A Diploma/Certificate in Food and Beverage production
·         Minimum 4 years working experience in a similar position
·         Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
·         Demonstrate real passion for menu planning and leadership
·         Good knowledge HACCP and other procedures in Food Production.

Commis Chef

Scope
Responsible for preparing food products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to food and health guidelines and in accordance with the policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.
Responsibilities
·         Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
·         Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
·         Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
·         Set up and stock stations with all necessary supplies
·         Prepare and cook food according to the recipes, quality standards, presentation standards, and food preparation checklist.
·         Prepare cold foods according to the recipes, quality standards, presentation standards, and food preparation checklist.
·         Operate ovens, stoves, grills, microwaves, and fryers.
·         Cook menu items in cooperation with the rest of the kitchen staff
·         Answer, report and follow the Head Chef’s/Sous Chef’s instructions.
·         Clean up station and take care of leftover food.
·         Wash and disinfect kitchen area, tables, tools, knives, and equipment.
·         Stock inventory appropriately.
·         Ensure that food comes out simultaneously, in high quality and in a timely fashion
·         Follow all company and safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to manager; complete safety training and certifications.
·         Maintain confidentiality of proprietary information and protect company assets
·         Maintain a positive and professional approach with team members and customers
·         Acquire a working knowledge of hotel, in-house facilities and local information to respond to guest questions in these areas as required.
·         Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications.
·         To read and understand the hotel’s Employee Handbook and adhere to the hotel’s rules and regulations and in particular, the policies and procedures relating to Fire, Hygiene, Health and Safety.
·         Adhere to hotel grooming, personal hygiene and uniform standard as per the guidelines.
·         Adhere to the daily checklists and notify management of any discrepancies.
·         Adhere to scheduled work times by reporting promptly as scheduled.
·         Attend meetings and training sessions as and when required.
·         Perform other reasonable job duties as requested by the Head Chef/Food & Beverage Manager.
 Ancillary duties
·         Represent the department or group in various committees, e.g. Staff committees, Green Theme (environmental), or Sport committees.
·         Be trained as a Fire Marshal and/ First Aider and an on the job trainer
·         Skills and Other Competencies
·         Able to read, write, and speak in English
·         Basic computation skills.
·         Customer service oriented with a positive can do attitude.
·         Accuracy and speed in executing assigned tasks
·         Excellent personal hygiene and grooming.
·         Well-organized and detail-oriented.
·         Have a high degree of emotional intelligence and a high level of self-confidence.
·         Be able to remain rational and calm under pressure.
·         Be able to work under variable temperature conditions (or extreme heat or cold), under variable noise levels, outdoors/indoors, around fumes and/or odor hazards, around pest hazards, around chemicals, and with bio-hazardous materials.
·         Be able to stand or walk for an extended period.
·         Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 kilograms without assistance.
·         Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Education Qualification
·         High school graduate or equivalent experience.
·         Culinary Arts Diploma/Certification
Work Experience
·         Knowledge of current food trends and best practices is a plus.
·         Minimum one year experience preparing food in the following methods is required: roast, broil, braise, saut√©, fry and grill (including breakfast items.
·         Minimum one year experience working in a food production and/or line capacity is required.
·         Minimum one year experience in a high volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
·         Minimum one year experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
·         Minimum one year experience in using/operating basic culinary equipment

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