Accounts Receivable
Scope
Cashier
Internal Auditor
Sales/Events Coordinator
Cost Controller
Assistant F&B Manager
Food and Beverage Supervisor
Barman/Barista
Chef De Partie
Commis Chef
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.
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, sauté, 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