Massive Hotel Jobs in Nairobi, Kenya – Ole Sereni

F & B Cost Controller

Job Summary
Responsible for auditing and controlling food & beverage accounts and control documents. Among other functions, he/she ensures that the summary and discrepancy reports prepared and produced are correct. Will do stock take, prepare consumption reports and cost menus in conformity with requirements.
Qualifications

·          The ability to work in a team as well as individually
·          Sound decision making
·          Excellent written and verbal communication skills
·          Good attention to detail
·          The ability to work under pressure and to deadlines
·          Good IT skills
·          Level 2 Diploma in Credit Management
·          CPA Qualification
·          Double entry book keeping
·          Basic costing principles
·          Purchase, sales and general ledgers
Responsibilities
·          Achievement of systems and controls that flow easily without disrupting the operation of the food and beverage facility
·          Accurate and timely reporting of finances
·          Food and beverage stock control in all bars and stores.
·          Computer operations control in points of sales systems.
·          Analysis of consumption data.
·          In conjunction with the Executive Chef & F&B manager, provides analysis of F&B stores consumption to handle the ordering of Food and Beverage as exact as possible.
·          Input in the computer all bar stock received.
·          Maintain the food inventory updated on a daily in cooperation with the Executive Chef.
·          Carry out spot-checks on the hotel stores rotating stock-takes.
·          Carry out checks on storing operations and receivables.
·          Input in the computer all the requesitions.
·          Control and ensure that not one item goes out from the stores without requisition.
·          Accounts for any stock transfer between onboard locations.
·          Inputs physical bar stock counts into the computer system and analyze results highlighting the discrepancies for additional counts or reviews.
·          Hold minimum each second day a spot check on physical inventories held in the bars, food and beverage stores, stores and day stores.
·          Monitors – controls tips and bonuses to bar staff.
·          Compiles a physical inventory routine for each food & beverage locations.
·          Prepares a report in the end of each week to be signed by the F&B Manager and copy to the Chief Accountant.
·          Day to day supervision and management of the responsibilities detailed above.
·          Spreading random audits and reconciliation´s over the voyage and moving forward with new computer installations and controls procedures, whilst tackling systems and financial control problems, as these occur.
·          Run end of the day on all bar point of sales workstations; distribute daily sales analysis reports as required.
·          Feed figures into spreadsheets format to carry out the control functions described above.
·          Review “undefined” accounts.
·          Performs any other duty as requested by his/her superiors.
·          Participate in the hotel’s social responsibility programme
·          To adhere to strict grooming and hygiene standards

Club Lounge Agent

Job Summary
The incumbent in this position is responsible for checking-in and checking-out our guests on the Club Lounge/ Apartment Floor in a friendly and caring manner. At all time, he/she displays a professional and positive image of the hotel as he/she plays a crucial role in the first and last impression the guest will have of the hotel.
Qualifications
·          Diploma or Certificate in Front Office Operations or Higher qualification in Hotel Management.
·          Must be computer literate – working knowledge of office packages – word, excel.
·          Experience: A minimum of three (2) years experience in a similar position, additional language ability is a plus / Minimum of three (2) years experience with a noted Hotel/Brand.
·          Knowledge of cashier operations.
·          Knowledge of Hotel business operations.
Skills
·          Communicate clearly and understand the predominant language(s) of our guests.
·          Work in a standing position for long periods of time (up to 6 hours).
·          Proficient in computer operations including hotel management system, word, excel & outlook.
·          Good people management skills.
·          Must be flexible and adaptable to change.
·          Demonstrate time management and organizational skills.
·          Must be internally motivated and detail oriented.
·          Must be able to work a flexible schedule including days, weekends and holidays.
·          Punctuality and regular and reliable attendance.
·          Honesty and Integrity.
·          Building teamwork.
·          Interpersonal skills; customer service orientation, communication skills.
·          Writing skills: able to write welcome letters and apologies to guests.
·          Listening & oral skills.
Responsibilities
·          Registers guests and assigns rooms, accommodates special requests whenever possible.
·          Assists in pre-registration and blocking of rooms for arrivals.
·          Thoroughly understands and adheres to proper credit, checks cashing, and cash-handling policies and procedures.
·          Understands room status and room status tracking.
·          Knows room locations, types of rooms available and room rates.
·          Uses suggestive selling techniques to sell rooms and to promote other services of the Hotel.
·          Coordinates room status, updates with the Housekeeping Department by notifying them of all check outs, early check ins, special requests and day-use rooms.
·          Prepare arrival reports and share with the concerned departments.
·          Conduct room inspections and coordinate your findings with the necessary departments.
·          Ensure the cleanliness and neatness of the Club Lounge areas.
·           Possesses a working knowledge of the reservation department, takes same day reservation and future reservation when necessary.  Knows cancellation procedures.
·          Uses proper telephone etiquette.
·          Uses proper mail, package, and message handling procedures.
·          Attends daily briefings, does a thorough verbal and written handover and is aware of daily activities taking place in the Hotel.
·          Reports any unusual occurrences or requests to Shift Leader or designated Manager.
·          Knows all safety and emergency procedures.
·          Develops a thorough knowledge of computer system, room allocation and types of rooms.
·          Stays up to date on room rates, packages, discounts, and how to handle each as well how each relates to each department.
·          Develops a detailed knowledge about the Hotel staff, services and hours of operations.
·          Conduct daily courtesy & departure calls.
·          Completes check in and check out procedures efficiently.
·          Escorts guests to their rooms whilst promoting the hotel and following all necessary procedures.
·          Obtains a cash float and keep it balanced.
·          Post charges to guests’ accounts.
·          Handles cash, cheques, credit cards and direct billing requests properly.
·          Transfers folios charged to city ledger to each Company/TA account correctly.
·          Responsible for returning guests’ passports after scanning them immediately.
·          Coordinate with Transportation and airport desk to ensure timely pick-up and drop-off of guests, if required
·          Uses proper vouchers to deal with different front desk transactions (petty cash, meal and paid out vouchers).
·           Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve overall objectives of this position.
·           Understands and strictly adheres to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene and Health & Safety.
·          Ensures that a good relationship is kept between all other departments.
·           Play and active role in the implementation of new procedures and services.
·          Reports for duty punctually wearing the correct uniform and name tag at all times.
·          Performs any other duties as assigned to him/her by management.

Assistant Banquets Manager

Job Summary
The Assistant Banquets Manager oversees all aspects of a banquet or event, including set-up, menu selection and food presentation, serving, and cleanup while focusing on detail and quality presentation and customer service. Assistant Banquet manager, in liaison with the F&B Manager is also responsible for all aspects of supervision of banquet staff including: hiring, training, coaching, disciplining and reviewing banquet staff.
Qualification
·          Previous F&B experience required.
·          Previous supervisory experience required.
·          Above average verbal and written communication skills required.
·          Must possess computer skills with knowledge of Microsoft Office.
·          Must possess outstanding guest service skills.
·          Previous money handling experience with basic math skills required.
·          Ability to organize/prioritize and complete multiple tasks simultaneously.
·          Ability to make decisions and accommodate a flexible work schedule.
Responsibilities
·          To be responsible for the banqueting operation and assisting in the running of any other F&B outlet in the in the absence of the Departmental Manager
·          Meet group coordinator/host(ess) prior to function, make introduction and ensure that all arrangements are agreeable.
·          To ensure that banquet rooms are laid up to the required standard and as per the guest request as indicated on the function sheets.
·          Regularly attends BEO meeting or arranges for a representative to be present in your absence
·          Meet with the Chef and to review scheduled group’s menu and equipment requirements.
·          Review sales for previous day and resolve discrepancies with Accounting. Track revenue against budget.
·          Regularly monitor the inventory of all F&B supplies and orders supplies when needed.
·          Always completes and signs for all stock requisitions and continually monitors inventory costs against budget.
·          To approve the general stores requisition, beverage requisition and the kitchen requisition as per weekly/ daily schedules planned.
·          To maximize the departments profits together with controlling of the departmental costs, whilst maintaining service standards and product quality.
·          To ensue efficient stock planning so that wastage is minimized.
·          To take complete responsibility for and /or report on any guest complaint; infraction of unusual situations etc. as soon as possible.
·          To ensure that all necessary supplies are ordered in a timely manner.
·          Ensure that company property is safe to use, cleaned appropriately, and kept secure at all times.
·          Check storage areas for proper supplies, organization and cleanliness. Instruct designated personnel to rectify any cleanliness/organization deficiencies.
·          To identify training needs and to liaise with the Training Manager in organizing training programmes for staff in the department
·          To keep abreast with the competition by conducting periodic competition and market surveys
·          To maintain and enforce such systems and methods in the area of Banquet service as laid down by the management
·          To develop new and superior methods of professional food and beverage service
·          To ensure that employees in the department conform to house rules and policies of the Hotel
·          To run departmental staff briefings daily, and staff meetings monthly.
·          To hire casuals for events, conferences and to ensure that they are trained in accordance with the hotel standards.
·          To carry out appraisals as per the company appraisals system and to initiate the performance evaluation of his subordinate staff
·          To be fully conversant with disciplinary procedures and all other relevant human resources practices e.g. sickness/absenteeism.
·          Continuously analyze actual standards observed against department standards. Demonstrate a pro-active approach to delivering company and operational standards and actively challenge deviation.
·          To develop interactive customer relations and to be aware of any possible future requirements. To relay such information and ideas to the Food & Beverage Manager/GM for the enhancement of customer expectation.
·          To have a thorough knowledge of and adherence to the law with regard to the following company regulations:
o     Fire regulations and procedures
o     Health and safety regulations
o     First aid procedures
o     Food Hygiene regulations
·          To participate in any training/development schemes required by management

Front Office Supervisor

Job Summary
Oversees the Front Desk operations, directs the staff in performing their duties and will also perform these duties to include, but not limited to welcoming and registering hotel guests, explaining the accommodations and establishing credit or method of payment, billing/guest check outs, handling guest requests by accurately assessing the guest needs and requests and then adding personal recommendations and touches to achieve maximum customer satisfaction while complying with all Ole- Sereni’ policies.
Qualifications
·          Certificate in Front Office Operations or Higher qualification in Hotel Management.
·          Must be computer literate – working knowledge of office packages – word, excel.
·          Experience: A minimum of one (1) year experience in a similar position in a hotel. Additional language ability is a plus.
·          Have undertaken either internally or through other sources the following course:
·          Basic Accountancy
·          Leadership
·          Customer Care / Hospitality
·          Communications Skills
Responsibilities
·          Monitor all activities of front desk on everyday basis and ensure compliance to all policies and procedures to maintain exceptional quality of services.
·          Responsible for the supervision of guest check-in/check-out by ensuring that this is carried out with speed and efficiency
·          Supervise working of all team members and ensure achievement of all front office objectives according to the set standards.
·          Ensure that guest requests are communicated to housekeeping and guest relations for proper preparation prior to check-in
·          Ensures that all arrivals of the day have their rooms ready and their room keys cut and tested before arrival.
·          Ensures proper filling of guest registration cards
·          Makes sure that room status is updated frequently so as to show if rooms are clean, dirty or out of order and make follow with the housekeeping team on readiness of arrival rooms.
·          Ensures speedy check-in of guests and that all check-ins are logged into the system and guest information is updated.
·          Ensure that all deposits are collected upon check in
·          Ensures guest messages are delivered promptly to their rooms and that no parcels are left lying in the drawers or on the desk.
·          Ensures that employees project professionalism and provide friendly and efficient service.
·          Minimizes check out time by ensuring that the guest bills for next day’s departures are ready in advance a copy sent to the guest room by 1900hrs on the day before departure.
·          Ensure that any issues that require management action e.g. complaints or compliments are logged in the handover book.
·          Handles all guests’ complaints or compliments at the front desk and seeks assistance from the Assistant Front Office Manager if in difficulty.
·          Ensures that the float for the cashiers is intact by conducting random audits.
·          Is responsible for maintaining store and stationery stock levels in respect to the business volume.
·          Makes store and purchase requisitions for the front office and forwards the same to the Front Office Manager for approval.
·          To ensure that guest history record is up-to-date at all times.
·          Monitors Internet / photocopier usage at the business centre and charges others accordingly.
·          Daily checks the credit limit report and seeks direction from the FOM on issues that he/she needs support over.
·          By leading the front office staff in strict follow up of laid down procedures, he ensures customer satisfaction.
·          Is to be aware of all VIP arrivals for the day and participate in their rooms’ inspection to ensure that they receive special recognition and service at all times.
·          Facilitates cordial employee relations by solving any disputes that may arise during the operation among staff and reports the same to the Front Office Manager for further action. 
·          Maintains an atmosphere of tranquillity at the Front Desk, never giving the impression that there is a problem.
·          Identifies training and orientation needs of the front office staff and implements training sessions in coordination with the Asst Front Office Manager and the Training Manager.
·          Assumes overall responsibility for maintaining front desk high standards by ensuring neatness, proper functioning of equipment in clean and good repair and that constant maintenance and check-ups are regularly carried out. In case of breakdown or failure the FOM must be informed to organize for repair.
·          Ensures that policies and procedures in regards to staff appearance, hygiene and etiquette are enforced.
·          Promotes room sales/in house facilities to hotel guests as well as walk in guests and potential clients.
·          Give work directions, resolve problems and prepare work/leave schedules.
·          To participate in any training/development schemes required by management
·          Complies with hotel’s Health, Safety and Hygiene policy.
·          Participate in the hotel’s social responsibility programme

Night Auditor

Job Summary
Process daily audit of the hotels financial data. Handle the requests and transactions of the hotel guests, and coordinate with the other departments as necessary
Qualifications
·          At least 3 year of progressive experience in a hotel or a related field required.
·          Previous supervisory responsibility preferred.
·          Must be able to work independently and with minimal supervision.
·          Knowledge of Accounting Principles.
·          Must be able to problem solve and troubleshoot in order to resolve guest issues that may arise and respond to emergency situations.
·          Must be able to evaluate and select among alternative courses of action quickly and accurately
·          Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Responsibilities
Front Office
·          Responsible for the front desk operation during the overnight shift
·          Cross check all bills posted to the room and sign on the each and every bill which has been checked.
·          Ensure that all the cash bills, apart from room settlement (If the Guest has paid cash) balance the cash collection for extras in the report.
·          Please refer the cashier report at front office module and balance the cash.
·          Ensure extras paid by cash are recorded as cash paid and amount collected physically tallies with the system generated bill.
·          Balances the cash in the front office, and if the guest has paid or settled the bill through Credit card ensure that the credit card slip is attached to the bill and the Bill amount should tally with the credit card settled amount.
·          Ensure that room bills settled to company before starting the night audit are settled to respective company as per the contract.
Point of sales (All Outlet)
·          Collects all the outlet bills from POS, Travel desk and laundry
·          Takes the report Settlement by bill number in POS report option.
·          Check all the bills individually for all the outlets and make sure that if a particular bill has settled to Cash, there should be a cash collected seal on the bill by the cashier and if the bill has settled by Credit card make sure that the credit card swiped statement is attached (counter signed by the Guest).
·          If bills are posted to the room, make sure that the guest signature is available in the bill and room number clearly mentioned in the bill.
·          Balance the cash collection outlet wise and make sure that all cash shown on the report tallies with the physical cash of each cashier.
·          Similarly check the bills from Travel desk and laundry.
·          Balance the cash and collections outlet wise along with other settlements with hard copies of the bills.
Reports to be taken in the POS module
·          Settlement by bill number.
·          Sales day book.
·          Cashier report (Individual cashier wise)
·          Collection summary.
·          Other reports like items wise sales etc are available, which ever is request by the cost department you can take the print out.

Assistant Chief Engineer

Job Summary
Assist the Chief Engineer in supervising, checking and executing all activities of the department to ensure guest safety and comfort. These activities will include ensuring the smooth and appropriate functioning of air conditioning / heating systems, water supply, heat, light and power, and all equipment in the hotel, while keeping a control on energy costs of the hotel.Supervise the implementation of all property and equipment preventive maintenance and repairs, monitor life safety systems and utilities and administer the department in compliance with all corporate/franchise standards and local and national codes and regulations to protect assets, guests and associates.
Qualifications
·          Degree holder, preferably in Mechanical or Electrical Engineering
·          Experience in electrical and/or mechanical systems is essential.
·          Minimum of 2 years as the head of a busy engineering department
·          Excellent knowledge of electrical, mechanical and HVAC systems.
·          Must be conversant with the Occupational Safety and Health Act 2007.
·          Candidates with experience in Hospitality industry will hold an added advantage.
·          Positive attitude and good communication skills.
·          Commitment to delivering a high level of customer service.
·          Excellent grooming standards.
·          Flexibility to respond to a range of different work situations.
·          Ability to work under pressure and under own initiative .
Responsibilities
·          To act as Liaison between the Engineering Department and administration in the absence of the Chief Engineer.
·          To supervise all Repair and Maintenance staff and contractors.
·          To ensure constant check and maintenance of   checklist pertaining to all equipment installed in the Hotel
·          To schedule all preventive and planned maintenance work for the entire Hotel
·          Draw up, implement and monitor energy conservation policy for the hotel
·          Identify and advise on any equipment that require maintenance contracts and recommend the best possible option
·          Supervise hotel renovations and other projects, negotiate contracts and ensure timely completion of projects within budget.
·          To assist the Chief Engineer obtain proposals and schedule repair work for the public areas and coordinate repair work schedules to prevent any inconvenience for our guests.
·          To ensure adherence to all statutory requirements such as Sewage Treatment plants, etc.
·          Manage day-to-day staffing requirements, plan and assign work and establish performance and development goals for team members. Provide mentoring, coaching and regular feedback to help manage conflict and improve team member performance.
·          Plan layout and installation of electrical wiring, equipment and fixtures.
·          Maintain sketches or follow blueprints to determine the location of wiring and equipment and to ensure conformance to building and safety codes.
·          To assist Chief Engineer educate and train all team members in compliance with laws and safety regulations. Ensure staff is properly trained and has the tools and equipment to carry out job duties.
·          Ensure a safe and secure environment for guests, team members in compliance with regulatory policies and procedures.
·          Understand and respond to customer’s needs and ensure a high level of guest satisfaction.
·          Responsible for keeping accurate control of the “Rooms Out of Order” and “Trouble Log” reports to track conditions and deficiencies of the guest rooms and public areas.
·          Assist Chief Engineer in identifying high performers in the department for reward and recognition.
·          Performs special duties as required or designated by the Chief Engineer.
·          Compile internal departmental reports.
·          To ensure that all R&M staff are well groomed as per the hotel grooming standards
·          Participate in the hotel’s social responsibility programme
·          To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
·          To comply with any statutory and legal requirement for fire, licensing, health and safety and to ensure that you are working in accordance with these requirements.

Barista

Job Summary
The Barista provides quality customer service and demonstrates knowledge of coffee products, equipment, and tea products. The barista has responsibility for serving all products with friendly, individualized attention towards each customer. He/she is also responsible for making a difference to our customers by educating them about our premium coffees and teas
Qualifications
·          Skilled in preparing exceptional brewed coffee
·          Skilled in espresso brewing techniques
·          Certificate/Diploma / in hospitality or a vocational training in food & beverage
·          Previous experiences as a Barista in a high volume Coffee Shop
·          A good command of English
·          Proactive/ ability to anticipate guests need
·          Good memory
·          Friendly, efficient and speedy
·          Polite and patient
·          Sense of urgency
·          Eye for detail
·          Honesty and Integrity
·          Able to work as part of a team
Responsibilities
·          Prepare or serve hot or cold beverages, such as coffee, espresso drinks, blended coffees, or teas.
·          Provide customers with product details, such as coffee blend or preparation descriptions
·          Responsible for all service preparations before, during and after the service (mis-en-place & mis-en-scene)
·          Ensure proper set-up of tables in assigned section.
·          Present menu the menu/drink as per the set standard and Inform customers of daily specials, answer questions about menu items, making recommendations upon request
·          Up-sell food & beverage items using suggestive selling techniques.
·          Take food and beverage orders from guests, post orders promptly in the point-of-sale
·          Check food and beverages for quality and presentation before serving to guest.
·          Deliver food and beverages from kitchen and bar to guests in a timely manner. Refill beverages as needed
·          Maintain clean service areas/side boards
·          Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service and take action to correct any problems. Respond promptly and courteously to any requests.
·          Prepare final bill, present check to guest, accept payment, process credit card charges or present change (if applicable).
·          Dealing with any minor guest complaint and keeping the supervisor informed of any guest complaints and comments.
·          To handle all guests without bias or prejudice
·          Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.

Bartender

Job Summary
Restaurant Bartenders are responsible for positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner. At all times, bartenders are expected to be attentive to our guest needs and making them feel welcome, comfortable, important and relaxed.
Qualifications
·          Certificate/Diploma Bar keeping or training in food & beverage service
·          Previous experiences as Bartender in a busy bar.
·          Good drink mixing skills
·          Sense of urgency
·          Eye for detail
·          Good organisation skills, fast and efficient in the service of beverage
·          Excellent knowledge of all beverages, wine and cocktails
·          Calmness under pressure
·          Tact and diplomacy for dealing with difficult situations
Responsibilities
·          Receive and serve beverage orders to guests seated at the bar or from the bar order tickets posted by the restaurant servers.
·          Present menus to customers and answer questions about dishes and make recommendations.
·          Mix drinks, cocktails and other bar beverages as ordered and in compliance with company standards
·          Ensure consistent beverage preparation, presentation and quality
·          Ensure that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests, prepare inventory or as needed to replenish supplies.
·          Prepare garnishes for drinks.
·          Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
·          Responsible for the proper storage and safety of all the stocks in the bar
·          Responsible for the cleanliness and maintenance of the bar area including counters, sinks, shelves, chillier, fridges, bar floor, storage areas and all equipment and tools inside the bar.
·          Prepares Daily Bar Inventory, Inter-Transfer Report, Daily Breakage/Spoilage/Spillage Report and hand over the report to the Food & Beverage Controller
·          Maintains bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.
·          Maintains adequate bar supplies such as napkins, straws, cocktail picks, etc., arranges them neatly in the assigned areas.
·          Conducts monthly inventory of the operating equipment in the bar in coordination with the Revenue Controller.
·          Report all equipment problems and bar maintenance issues to bar supervisor.
·          To participate in any training/development schemes required by management

Barman

Job Summary
Restaurant Bartenders are responsible for positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner. At all times, bartenders are expected to be attentive to our guest needs and making them feel welcome, comfortable, important and relaxed.
Qualifications
·          Certificate/Diploma Bar keeping or training in food & beverage service
·          Previous experiences as Bartender in a busy bar.
·          Good drink mixing skills
·          Sense of urgency
·          Eye for detail
·          Good organisation skills, fast and efficient in the service of beverage
·          Excellent knowledge of all beverages, wine and cocktails
·          Calmness under pressure
·          Tact and diplomacy for dealing with difficult situations
Responsibilities
·          Receive and serve beverage orders to guests seated at the bar or from the bar order tickets posted by the restaurant servers.
·          Present menus to customers and answer questions about dishes and make recommendations.
·          Mix drinks, cocktails and other bar beverages as ordered and in compliance with company standards
·          Ensure consistent beverage preparation, presentation and quality
·          Ensure that the assigned bar area is fully equipped with tools and products needed for mixing beverages and serving guests, prepare inventory or as needed to replenish supplies.
·          Prepare garnishes for drinks.
·          Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages.
·          Responsible for the proper storage and safety of all the stocks in the bar.
·          Responsible for the cleanliness and maintenance of the bar area including counters, sinks, shelves, chillier, fridges, bar floor, storage areas and all equipment and tools inside the bar.
·          Prepares Daily Bar Inventory, Inter-Transfer Report, Daily Breakage/Spoilage/Spillage Report and hand over the report to the Food & Beverage Controller
·          Maintains bar stock according to established par stock level and arranges requisitioned items according the appropriate storage condition of the specific wines and spirits.
·          Maintains adequate bar supplies such as napkins, straws, cocktail picks, etc., arranges them neatly in the assigned areas.
·          Conducts monthly inventory of the operating equipment in the bar in coordination with the Revenue Controller.
·          Report all equipment problems and bar maintenance issues to bar supervisor.
·          To participate in any training/development schemes required by management

Assistant Executive Housekeeper

Job Summary
The Assistant Executive Housekeeper assists in the managing and directing of the day–to–day operations of all Housekeeping and laundry functions. Provides support to the Executive Housekeeper in all areas of Housekeeping operation, such as staff training, coaching and counseling and consistently inspects and enforces adherence to standards of excellence. Participates in and enforces quality assurance for Housekeeping Department and department cost control measures. Makes certain the required cleanliness standards are achieved.
Qualifications
·          Diploma or Certificate in Housekeeping Operations or Higher qualification in Hotel Management.
·          Previous experience managing a team of housekeeping employees through motivation,
·          coaching and development.
·          The ability to anticipate customer needs, change goals and direction quickly and ability to multitask
·          Working knowledge of rooms management systems.
·          Advanced knowledge of Housekeeping process and procedures.
·          Proven experience supervising housekeeping departments of 15+ employees.
·          Ability to maintain a budget
·          Proven excellence in customer service.
·          Capable of using independent judgment/solid decision making ability
·          Proven comfort and experience to interact effectively with all levels of management, guests, staff and clients both inside and outside of the organization.
·          Activator/self-motivated to accomplish goals, with a strong sense of responsibility.
·          Proficiency with general office PC applications (i.e. word processing, spreadsheets,
·          databases).
·          Demonstrated sound organizational, coordinating and personal interface skills.
·          Demonstrated excellent written and verbal communication skills.
·          Proven job reliability, diligence, dedication and attention to detail.
·          Must be flexible with working nights, weekends, and holidays
Responsibilities
·          Assume the responsibility of Executive Housekeeper on his absence.
·          Supervise housekeeping staffs to maintain the facility clean, organized and neat.
·          Review and monitor daily schedule to ensure enough coverage for that day
·          Obtains list of vacant rooms to be cleaned & list of prospective checkouts in order to prepare work assignments.
·          Plans and allocates daily workload to housekeeping staffs based on guest count.
·          Supervise and conduct daily inspection of guest rooms, public areas, back of the house and the hotel entrance to ensure cleanliness and standards are consistently being met and room attendants are completing tasks in a timely manner. Ensure rooms ready for occupancy are constantly updated on the PMS.
·          Ensures that rooms, hallways and all public areas are well maintained according to brand standards.
·          To ensure adherence to DND procedures
·          Ensures guest requests, concerns and problems are followed through to the guest’s satisfaction.
·          Address guest complaints and inquiries in timely and professional manner.
·          Maintains par levels of inventory of cleaning supplies, linen, and required room amenities to ensure standards and consistency measures are met.
·          Monitor and perform inventories weekly / monthly. Ensure enough guest supply, linen supply and uniform.
·          Ensure turn down service is carried as per the set standards
·          Train staff on a safe work environment, including proper storage of chemicals and materials needed for daily room cleaning.
·          Ensure that staffs follow housekeeping policies and safety and sanitation standards.
·          Assist in employee hiring, training, performance evaluation, retention and termination activities.
·          Ensure that all cleaning chemicals are properly labelled with usage instructions.
·          Refer and follow up on maintenance/equipment issues with Engineering. Work closely with the Engineering department for simple and quick repairs.
·          Assist in supporting waste management, recycling and other environmental safety programs.
·          Conduct pre- shift brief meeting.
·          Conduct pre-event inspections of banquet rooms
·          Ensure clear and efficient communication and coordination with the Front Office and other departments of the hotel.
·          Ensure proper recording and handover to security office of all lost and found property.

·          Review scheduling with Executive Housekeeper, based on demands of hotel, and properly maintain levels of staffing therein.
·          Carry out staff performance appraisals identifying areas for development and training needs and ensuring that this training is effected.
·          Assist in interviewing, scheduling, training, development, empowerment, coaching and counselling of staff.
·          Recommend cost reduction initiatives while maintaining quality and consistency in work.
·          Assist the Executive Housekeeper with budget preparation and expense management activities.
·          Generate reports related to expense, labour, supplies and other housekeeping activities as instructed by the Executive Housekeeper.
·          Oversee work of contracted labour e.g. night cleaners, pest control
·          Co-ordinate the preparation of duty rosters and ensure all shift are manned in relation to amount of work
·          To ensure that at all time, all staff in the department are correctly and smartly dressed as per grooming standards.
·          To participate in any training/development schemes required by management
·          Participate in the hotel’s social responsibility programme
·          To follow the house rules and policies laid down by the management
·          To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
·          To comply with any statutory and legal requirement for fire, licensing, health and safety and to ensure that you are working in accordance with these requirements

BMS Engineer

Job Summary
Customer Service
·          Demonstrate service attributes in accordance with industry expectations and company standards.
·          Accurately and promptly; understanding, anticipating and fulfilling guest requests
·          Maintain a high level of knowledge which will enhance the guest experience
·          Demonstrate a service attitude that exceeds expectations
·          Take appropriate action to resolve guest complaints
·          Appreciate the dynamic nature of the hotel industry and extend these service attributes to all internal customers by ensuring good inter-departmental relations.
·          Be able to promote the hotel products and services.
·          To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
Health & Safety
·          Operate equipment using procedures learnt during training to company standards.
·          To report any equipment failures or problems to the Maintenance Department.
·          Demonstrate an understanding and an awareness of all policies and procedures relating to Health, Hygiene and Fire Life Safety
·          To be vigilant in the workplace and report any signs of fire related issues
·          Familiarise yourself with emergency and evacuation procedures.
·          Ensure all security incidents, accidents and near misses are always logged in a timely manner and brought to the attention of the line manager.
·          To attend all mandatory training sessions selected by the Hotels Training Department
Responsibilities
·          To monitor the building management system (BMS) for alarms and carry out a remote fix to resolve an alarm, or where possible, raise a work order for the team to investigate and fix the faults.
·          Proactively identify improvements to the system in order to reduce BMS related plant and system failures.
·          Maintain and update the monthly reporting dashboard for monthly reporting.
·          Provide technical advice and input on BMS development opportunities.
·          Management, operation and testing of BMS soft ware and systems ,including trend and sigma controllers.
·          Be the first point contact for alarms monitoring and BMS interrogation.
·          Interface with other operators, engineers and supply chain , providing technical support and documentation of works undertaken.
·          Proactively support base via alarm monitoring and diagnostics.
·          To ensure installation & maintenance of all equipment related to HVAC, DG Sets, Water treatment, Fire Safety etc.
·          Demonstrate the ability to gather and interrogate information effectively ,leading to structured and logical outcome to rectify the task at hand.
·          Follow up work orders to ensure satisfactory closure.
·          Responsible for maintaining departmental and personal key performance indictors.
·          Maintain accurate records of all tasks undertaken.
·          Train selected operators to ensure they have basic level of comprehension and understanding of alarm.
·          Support all BMS operators to fully competent in all aspects of their role including responding to alarms and carrying out remote fixes.
·          To ensure constant check and maintenance of BMS checklist pertaining to all equipment installed in the Hotel.
·          To prepare annual departmental operating budget and financial plans. Monitor budget and control expenses with a focus on energy management, preventive maintenance and capital planning.
·          Assist to implement and monitor energy conservation policy for the hotel
·          Assist to ensure that all R&M staff are well groomed as per the hotel grooming standards
·          To participate in the hotel’s social responsibility program
·          To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
·          To comply with any statutory and legal requirement for but not limited to fire, licensing, health and safety and to ensure that you are working in accordance with these requirements.
·          To carry out or ensure that regular On-the-Job training is taking place to agreed standards and liaison with Assistant Chief and Chief Engineer.
·          To assist in monitoring and developing team member performance to include, but not limited to, providing supervision, conducting counselling and evaluations and delivering recognition and reward
·          To identify BMS training needs and to liaise with the Chief Engineer in organizing training programmes for staff in the department
·          Performs special duties as required or designated by the Chief Engineer.

Boiler Operator

Job Summary
Responsible for smooth functioning of the Boiler.
Qualifications
·          Diploma in plant and machinery
·          Knowledge of the proper operation and maintenance of high pressure steam generation plant equipment
·          Knowledge of steam plant safety standards and procedures
·          Ability to read and interpret schematic diagrams, written orders, control gauges, manufacturer’s operating instructions, and to record boiler plant information
·          Ability to operate and regulate boiler plant equipment and to make adjustments as required for plant output
·          Skill in repairing and maintaining various types of steam plant equipment
Responsibilities
·          Operate and adjust boilers in the steam generating plant, maintaining maximum boiler efficiency by adjusting, reading, and interpreting gauges, indicators, and steam flow meters
·          Responsible for maintenance of boiler and other systems that are used for boiler by ensuring Preventive Maintenance as per the schedule
·          Maintain various records and reports in boiler log.
·          Responsible for keeping the boiler ready as per Boilers Act during Operations and Inspection.
·          Maintain site tidiness and general good housekeeping throughout the boiler plant.
·          Perform tests to determine appropriate amount of chemicals needed for boiler water treatment
·          To work in such a manner as to ensure the safety of self and others To give proper and complete handover at the end of his shift
·          Perform other duties as assigned by the Engineering Supervisor/Chief Engineer
·          Participate in any training/development schemes required by management
·          Participate in the hotel’s social responsibility programme
·          To adhere to strict grooming and hygiene standards
·          To follow the house rules and policies laid down by the management
·          To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
·          To comply with any statutory and legal requirement for fire, licensing, health and safety and to ensure that you are working in accordance with these requirements

General Cashier

Job Summary
Reporting to the Chief Cashier, the incumbent is responsible for coordinating the activities of F&B Cashiers and Front Desk Cashiers and physically dealing with liquid cash and all cash transactions
Qualifications
·          Min. Education Level : CPA
·          Field of Study : Accountancy & Busines
·          Year of Exp: 2
·          Required : 2 Skills   : Supervision / Familiar with quick books Sun systemMeticulous, confident in handling cash
Responsibilities
·          In charge of hotel cash float and control, and daily collection banking.
·          Supervising all cashiers, namely F&B cashiers, and Front Office cashiers.
·          To be responsible for cashiering activities in the hotel ensuring proper controls are maintained.
·          To ensure that all summaries are checked on daily basis and proper records are maintained.
·          To oversee that all receipts  are properly issued and recorded, following  sequence  of serial numbers, balancing with summaries done and cash collections.
·          Ensuring that collections are done on time to enable daily banking on time.
·          Handling all payments: i.e. cash and cheques.
·          Compiling and reporting the daily collections summary and banking summary to the Chief Accountant.
·          Ensuring there is enough float / change to meet our daily operations with ease.
·          Uploading credit cards and banking accordingly.
·          Submission of daily and monthly collection and banking reports analysis.
·          Participate in any training/development schemes required by management
·          Participate in the hotel’s social responsibility programme
·          To adhere to strict grooming and hygiene standards

Butler

Job Summary
A butler primarily serves as a key point of contact for Guests and VIP Guests throughout their stay at the hotel; He / she should be fully conversant with all services and facilities offered by the hotel and also about the local vicinity. Serves food courses and alcoholic beverages to guests, Also Provides a courteous, professional, efficient, flexible and personalized service at all times. Always well groomed, clean, pleasant and creating renowned memorable experiences for the guests.
Qualifications
·          Positive attitude
·          Good communication skills
·          Excellent grooming standards.
·          Commitment to delivering a high level of customer service.
·          Flexibility to respond to a variety of different work situations and ability to work on your own.
Responsibilities
·          Take care of all VIP suite room guests and coordinate with all concerned departments to fulfill guest needs and requests.
·          Fully aware of the Room Service and other outlets menu, answers questions on menu selections, communicates with the kitchen regarding menu questions and product availability.
·           Keeps concerned departments informed about the guest allergies and food preferences.
·          Update the hotel software with guest preference, likes and dislikes on to the guest profile section.
·          Follows all the guest needs until they are completed to the total guest satisfaction.
·          Welcomes the VIP guest at porte cochere and other guests availing butler service.
·          Serves welcome drinks and escorts the guests to their assigned rooms.
·          Conducts the in room check-in process in a fast and efficient manner, following all the standards and also liaising with bellmen for luggage delivery.
·          Takes care of the guest’s requests and liaise with respective departments: laundry, wake up call, spa bookings, concierge and any special requests etc.
·          Knowledge of using the point of sale software, Property management software and any other system or software to perform the duties.
·           Able to perform software operations like check-ins / check-outs, update profile, room reservations, requests, apply payment, verify and adjust billing, activate room keys, process check-out etc. on the hotel software.
·          Records transactions and order items in Point of sales (POS) system.
·           Updates guest feedback and comments on to the GSTS or RSTS system.
·           Helps monitoring the stock inventory and to follow up on pending issues with the tracking system and store requisition forms.
·           Checks in with guests to ensure satisfaction with each food course and/or beverages.
·           Informs housekeeping department the time desired for the daily cleaning and turn-down service.
·           Fully conversant with accommodation features: lay-out, room type, location, decor, in room facilities and equipment.
·           Fully aware of operating procedures for all electrical and electronic equipment in the guest room.
·           Serves the guests in a calm, discrete and courteous manner, respecting timing standards.
·          Supports the other departments such as Front Desk, Housekeeping and Room service with their duties.
·           Picks-up trays and clean tables as needed to ensure a clean dining area.
·           Maintain cleanliness of work areas, china, glass, etc., throughout the day.
·           Performs all his/her duties with the sense of priority and dedication.
·           Hosts and welcome all guests in a gracious and polite manner, and to have the ability to hold a conversation with the guest in a natural and spontaneous manner.
·           Carries out checkout in efficient manner, offering luggage assistance and transportation.
·           Wishes fond farewell to the guest at the time of departure.
·           Takes notes of all the information, updates and instruction and giving proper handover before signing off from the shift.
·           Understands and strictly adheres to the Rules & Regulations of the Company and the Hotel’s policy on Fire, Hygiene, Health and Safety.
·           To attend and contribute to all meetings, Departmental and Hotel training as scheduled and other related activities.
·           Carries out any other reasonable duties and responsibilities as assigned out of the list.

Hostess

Job Summary
The restaurant hostess is the first employee to interact with arriving guests as they enter the restaurant. It is the job of the hostess to greet arriving guests, welcome them into the establishment and seat them. The guests receive their first impression of the service of the restaurant by their exchange with the hostess.
The hostess is a personal representation of the service and overall hospitality of the staff of the restaurant. While guests are waiting to be seated or waiting for take-out orders to be ready, it is the job of the hostess to ensure that the guests are made comfortable and kept informed of the status of their orders or wait times. In some restaurants, the hostess offers drinks to the guests who have to wait
Qualifications
·          Certificate/Diploma / in hospitality or a vocational training in food & beverage
·          Previous experiences as a Waiter / Waitress in a high volume restaurant.
·          A good command of English
·          Proactive/ ability to anticipate guests need
·          Good memory
·          Friendly, efficient and speedy
·          Polite and patient
·          Sense of urgency
·          Eye for detail
·          Honesty and Integrity
·          Able to work as part of a team
Responsibilities
·          Responsible for taking outlet reservations, handling the reservation book and answering the telephone in an impeccable manner.Always answer the phone politely using a friendly tone and being informative.
·          Responsible for coordinating with the service team in making necessary arrangements according to floor plan for reservations or blocking off reserved tables
·          Ensure distribution of reservations among all servers equally, informing them of all information necessary. Example, Birthdays, anniversaries, bill not to be taken to the table or any other unusual requests.
·          Ensure that reservation signs are placed on the tables before service.
·          Warmly and graciously greet all guests upon arrival. Confirming their reservation.
·          Escort and seat guests based on guest preferences and balancing of customer flow in service stations.
·          Upon seating guests, offer menus and inform them of their server’s name.
·          Ensure that the guests are attended to and when need arises present menus and take beverage orders and hand in the order to the station waiter.
·          Record the restaurant cover count
·          Observe the cleanliness and maintenance of the outlet and the entrance area,
·          Ensure that menus, bill folders and any other advertising collateral in the outlet are wiped and free of stains or spots
·          Assure the well-being of all guests by maintaining a close, friendly, yet discrete contact
·          Be aware of all menus and ongoing promotions in the outlet by heart in order to recommend if a guest requests
·          Anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation.
·          Thank guests as they leave and invite them to return.
·          Attend pre-meal briefing and de-briefing daily and the monthly F & B Staff Meeting.
·          Attend all meetings and training sessions organized by Hotel management for the staff.
·          Maintains the par stock of menu folders and advertising collateral in the outlet.
·          Takes note of anniversaries, birthdays and special dates for regular guests.
·          Prepares requisition for amenities for guests celebrating a special occasion in the outlet.
·          Prepares buffet place card/tags as per prescribed standard.
·          To participate in any training/development schemes required by management
·          Participate in the hotel’s social responsibility programme
·          To adhere to the department set grooming standards

Assistant Credit Controller

Job Summary
Report to the Credit Controller and checks all settlement done through credit cards.
Qualifications
·          The ability to work in a team as well as individually
·          Sound decision making
·          Excellent written and verbal communication skills
·          Good attention to detail
·          The ability to work under pressure and to deadlines
·          Good IT skills
·          Level 2 Diploma in Credit Management
·          CPA Qualification
·          Double entry book keeping
·          Basic costing principles
·          Purchase, sales and general ledgers
Responsibilities
·          Assist the credit controller in his/her role
·          Check all bills from front office
·          Daily invoice dispatch and ensure that customers receive invoices on time to prevent delayed payment.
·          Make sure credit cards are fully reconciled and daily report should be issued to the chief accountant and credit controller.
·          Ensure all filling is done correctly.
·          Any other assigned duties.
·          Participate in the hotel’s social responsibility programme
·          To adhere to strict grooming and hygiene standards
·          To follow the house rules and policies laid down by the management
·          To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
·          To comply with any statutory and legal requirement for fire, licensing, health and safety and to ensure that you are working in accordance with these requirements

Assistant Food & Beverage Manager

Job Summary
To ensure service delivery at every point of sale in the Food and Beverage Department. Supervises daily Food and Beverage (F&B) shift operation and monitors compliance with all F&B policies, standards, and procedures. Manages day-to-day operations verifying that the quality, standards and meeting the expectations of the customers on a daily basis. Maintains the operating budget, and verifies that standards and legal obligations are followed. Develops specific goals and plans to prioritize, organize, and accomplish work.
Qualifications
·          Graduate from an accredited Hotel Management School
·          Management and supervisory F&B experience
·          Ability to meet financial targets
·          Ability to comply with all F&B brand standards
·          Ability to work under pressure
·          Excellent grooming standards
·          Willingness to develop team members and self
·          Flexibility to respond to a range of different work situations
Responsibilities
·          Manage all F&B and day-to-day operations within budgeted guidelines and to the highest standards
·          Responsible for the preparation of capital and operational budgets for his department
·          To work in co-ordination with the Executive Chef for the development of new menus and menu changes and to remove those items from the menu which are slow- moving and introduce better replacements
·          To determine and evaluate menu planning, style, design, marketing effectiveness and pricing for the best competitive advantage
·          To assess profitability by comparing budgeted F&B costs with actual costs based on standard recipes and recipe costs
·          To consult with the Executive Chef and decide the price structure for various items in the menu in relation to competition
·          To keep abreast with the competition by conducting periodic competition and market surveys
·          To plan and conduct food festivals and promotions
·          To conduct regular tastings of various food items/ canned items/ soft drinks/spirits at regular intervals, so as to ensure that best possible quality is maintained and procured for the Hotel
·          To ensure the timely pick-up and replenishment of all buffets
·          Identify customers needs and respond proactively to all of their concerns
·          To set a high standards of work performance and by consistent supervision ensure maintenance of these standard
·          To plan for and schedule manpower, equipment and supply requirements for the F&B service department
·          Supervises staffing levels to verify that guest service, operational needs, and financial objective are met.
·          To ensure that pay-rolls are kept at the lowest level in the department, and to conduct method studies to eliminate manpower wastage and to monitor productivity level of employees.
·          Encourage and build mutual trust, respect, and cooperation among team members.
·          To maintain and enforce such systems and methods in the area of F&B service as laid down by the management
·          To train the food & beverage staff in co-ordination with the training manager
·          To improve employee productivity and food quality by selecting the most flexible facility design/ layout and equipment
·          Reviews comment cards and guest satisfaction result with employees.
·          Responsible for hiring of employees in F&B Service department
·          To maintain par stocks levels of all crockery, linen, condiments, beverages. Also, to revise these par stocks as per seasonal changes
·          To recommend the periodic purchase of special items both domestic and imported
·          Responsible for maintaining reasonable cost control in the department without compromising on quality
·          To keep wastage of food to the minimum, by timely buffet replenishment, controlling food wastage, ensuring appropriate portions and checking pilferage
·          To account for the spoilage of food and beverage items and breakage of glassware and china
·          Supervise the preparation duty rosters for his team.
·          To ensure that all banquet functions are conducted in a pre-planned manner,      keeping the guest’s request in mind. Also to ensure that such events do not disturb guests in other areas of the Hotel
·          To conduct daily briefings and ensure that shift beginning and shift end briefings are being held at the beginning and end of each shift
·          To ensure that employees in the department conform to house rules and policies of the Hotel
·          To work closely with the Banquet Manager, Assistant Managers in the F&B Service Area/ restaurants, for the attainment of profit, quality and service standards of the department and the Hotel
·          Participate in the recruitment, selection, disciplining and review of all Food & Beverage Service staff.
·          To carry out annual staff appraisals of his subordinate staff
·          Compile monthly departmental reports.

Head Concierge

Job Summary
To lead the team in providing guests with information and services that strive to exceed guest expectations and meet set service standard targets whilst contributing to the positive image and profitability of Ole-Sereni. Operating from the Concierge Desk in the lobby, the role requires high public visibility and contact, for both the guests and a variety of internal customers
Qualifications
·          Previous Head Concierge experience at an Equivalent or higher brand hotel
·          Clearly Demonstrated customer Service skills and talent
·          Pass in KCSE
·          Have undertaken either internally or through other sources the following course:
·          Customer Care / Hospitality
·          Communications Skills
·          Communicate clearly and understand the predominant language(s) of our guests.
·          Work in a standing position for long periods of time (up to 8 hours).
·          Education: High School or equivalent.
·          Proficient in computer operations including word, excel & outlook.
·          Good people management skills, communication and listening skills. Must be flexible and adaptable to change.
·          Demonstrate time management and organizational skills.
·          Must be internally motivated and detail oriented and have a passion for teaching others.
·          Must be able to work a flexible schedule including days, nights, weekends and holidays.
·          Punctuality and regular and reliable attendance.
·          Honesty and Integrity
Responsibilities
·          Create a working environment that supports Core Competencies
·          Communicate departmental and business objectives
·          Ensure induction and continuous training programs are carried out
·          Evaluate staff performance on a continuous basis
·          Coach and train the team
·          Review guest arrivals on a daily basis
·          Deliver daily briefings and ensure handovers are carried out on each shift
·          Communicate clearly expectations of ‘outstanding hospitality’
·          Ensure audits are carried out to review performance of standards, with feedback and continuous improvement as per the SOP
·          To greet all guests on arrival as per standards instructed
·          To welcome guests warmly and courteously to the Hotel by ensuring that all guest checking in are served with a welcome drink
·          To ensure guests are escorted to their allocated rooms as per standards instructed and room orientations are carried out
·          To ensure all guest luggage’s are tagged with guest room number and delivered to the allocated rooms on guest arrival
·          To ensure that luggage is collected from a departure room as per instruction from the front desk
·          To assist during room changes
·          To ensure the safety and security of guest baggage in the luggage room
·          To ensure that the lobby, lobby seating and reception area is clean and orderly at all times
·          To bid a warm farewell to each guest on departure
·          To carry out any duties assigned by the supervisor
·          To adhere to strict grooming and hygiene standards
·          To ensure that at all time, all staff in the department are correctly and smartly dressed as per grooming standards.
·          To participate in any training/development schemes required by management
·          Participate in the hotel’s social responsibility programme
·          To follow the house rules and policies laid down by the management
·          To comply with company regulations as stipulated in staff handbook, regarding uniform, timekeeping and general conduct.
·          To comply with any statutory and legal requirement for fire, licensing, health and safety and to ensure that you are working in accordance with these requirements

Banquets Coordinator

Job Summary
The main job of a Banquet Sales Co-coordinator is to ensure that he/she sells the venue and coordinates the different aspects of the event at the venue. The following is a resume example for this position specifically
Responsibilities
·          To respond quickly and efficiently to all in-coming sales enquiries
·          Meet with the client or lead planner to discuss food and beverage needs and all other requirements for their event.
·          To follow up all enquiries, preparing proposals where necessary and facilitating show rounds  with potential clients to show them our facilities
·          Co-ordinate all details for the client, including food and beverage, AV equipment, entertainment, themes etc
·          Prepare banquet events orders and forward  all necessary information to all relevant departments
·          Prepare all documents relating to an event, such as: signboard, menus, food tags and name cards.
·          Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
·          Ensure that the billing procedure is carried out efficiently and accurately.
·          Ensure that expected level of guest service is achieved during all contact with guest.
·          Assist the Banquet Superviser in the supervision of the service personnel during the event.
·          Promote the hotel facilities to new and existing clients through a pro-active approach
·          Responding to and coordinate all internal meeting requests
·          To participate in any training/development schemes required by management
·          To adhere to the set grooming standards
·          Participate in the hotel’s social responsibility programme
·          To respond quickly and efficiently to all in-coming sales enquiries
·          Meet with the client or lead planner to discuss food and beverage needs and all other requirements for their event.
·          To follow up all enquiries, preparing proposals where necessary and facilitating show rounds  with potential clients to show them our facilities
·          Co-ordinate all details for the client, including food and beverage, AV equipment, entertainment, themes etc
·          Prepare banquet events orders and forward  all necessary information to all relevant departments
·          Prepare all documents relating to an event, such as: signboard, menus, food tags and name cards.
·          Greet guests upon arrival at function and assist in seating as required by group in accordance with departmental standards.
·          Ensure that the billing procedure is carried out efficiently and accurately.
·          Ensure that expected level of guest service is achieved during all contact with guest.
·          Assist the Banquet Superviser in the supervision of the service personnel during the event.
·          Promote the hotel facilities to new and existing clients through a pro-active approach
·          Responding to and coordinate all internal meeting requests
·          To participate in any training/development schemes required by management
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