Hotel Bon Voyage Job Openings in Lagos
Hotel Bon Voyage is a luxury brand with the vision to be the best
value for money hotel in Lagos, Nigeria. Located in the heart of
Victoria Island, a modern up and coming district, the hotel overlooks
the Kuramo lagoon perfectly placed to attract business travelers.
Job Title: Front Desk Officer
Job Description
- Greet guests and ask if guests have a prior booking
- Manage the registration process
- Ask for identification and ensure that the provided credentials are accurate
- Handle guest check-ins and check-outs appropriately
- Take calls and provide information and transfer calls
- Up selling guest rooms and promoting hotel services
- Maintain a clean and neat front desk area
- Provide guests with directions around the hotel
- Contact housekeeping and maintenance departments when a problem is reported
- Explain appropriate use of keys and ensure that guests are satisfied with the rooms allotted to them
- Balance cash at the end of the shift and generate accounting reports for the benefit of the next shift.
- Build strong relationships and liaise with all other departments for effective and efficient service delivery.
- Check sort and foward mails
- Manage accurate accounting of all rooms
- Provide guests with room keys and call for bellboys
- Take reservations over the telephone, through emails and in person
- Answer queries regarding the hotel’s services, charges, dining facilities, sports facilities and travel directions
- Refer guests to appropriate departments to resolve complaints or provide suggestions
- Compute bills and take payments
Requirement and Experience
- Smart and a computer literate, not more than 26 years
- Good written and verbal communication skills- English
Required Experience:
- 2 - 5 years
- Minimum of B.Sc, Only female should apply.
Job Title: Freelance Marketers
Roles and Responsibilities
- Sourcing & Marketing for new clients (emphasis on Corporates).
- Effective relationship management of all clientele.
- Development of innovative ideas that will assist the marketing drive and positively impact HBVs bottom line.
- Online marketing with effective sales results.
- Collating sales prospect documentation
- Develop sales strategy in alignment with HBV’s business objectives and targets
- Build relationship with target companies/corporate organizations
- Preparation of annual, bi-annual, quarterly and monthly sales budget/plans for HBV
- Development and management of database for all existing and prospective clients
- Develop, implement and monitor winning marketing and branding strategies/concepts for HBVs services
- Oversees the development and the implementation of frameworks for identifying and marketing new business opportunities
- Overall responsibilities for all market research
activities aimed at identifying potential opportunities for each target
market segments
- Overall responsibility for negotiating with corporate
clients and partners in order to minimize risks, maximize profits and
provide a good level of stakeholders relationships within the
constraints of HBVs corporate and marketing strategies.
Working knowledge, skills and competencies and attributes
- Excellent knowledge of hospitality market terrain
- Good knowledge of records/data administration
- Superior writing, oral, inter-personal skills and presentation skills
- Intelligent and quick thinker
- Determined, organized and highly focused
- Positive and enthusiastic
- Good appearance with confident demeanour
- Friendly and able to network and make acquaintances quickly
- Must be market savvy
- Must be innovative, responsive and result-oriented
- Discernible ability to take charge of sales and
marketing campaigns by organizing and managing resources in such a way
that those resources deliver all the work required to prosecute such
campaigns within defined scope and time, and ensure that the aims of the
campaign are achieved.
- Excellent negotiation, people management and problem solving skills - ability to think outside the box
Qualifications and Experience:
- Minimum of 2 years’ experience in sales & marketing in similar position.
- A good University Degree in the Humanities, Sciences or the Social Sciences
Job Title: Food And Beverage Supervisor
Roles and Responsibilities
- To design the food and beverage program for the hotel together with the GM and the Executive Chef.
- To maintain, administrate and supervise entire F & B
Service unit operations of the hotel which includes Restaurant
services, Room Service, Bar operations and refreshment, etc.
- To ensure the quality and hygiene of Food and Beverage are maintained at all times.
- To provide guests with maximum efficiency of services, comfort and guest satisfaction in relation to Service areas.
- Ensures high standards of personal hygiene and cleanliness are maintained by staff in F & B Unit.
- Sets goals, targets for restaurants, bars and follows up on progress.
- Controls F & B operating expenses.
- Involves Chef in planning of menus, deciding of pricing which is market-sensitive.
- Develops wine and beverage lists.
- Provides General Manager with information regarding client satisfaction and activities of competition;
- Prepares monthly F&B report.
- Promote and participate in the maximisation of unit profitability (in areas listed below - see scope of work).
- To ensure hotel standards of uniform and grooming are implanted throughout the unit according to set standards.
- To impart training to the unit staff and evaluate work performance of the staff.
- To hold regular unit meetings.
- To keep and maintain accurate records according to set standards and procedures.
- To implement Standard Operating procedures of the unit.
- To prepare the unit annual budget and control the cost as per the budgets.
- To ensure high performance and maximum efficiency are achieved.
- Through the General Manager to facilitate staff development in the F & B unit through skills development training.
- Promote and assist the maintenance of good internal relations and communications with other departments in the hotel.
- Co-ordinates with Executive Chef and supervises and advises on food presentation, especially with breakfast and dinner buffets.
- Ensures the hotel is adequately stocked with service utensils, beverage and wine stocks.
Working knowledge, skills and competencies and attributes
- F&B skills training
- CoS Controls
- Stock management
- Menu and Beverage Costing
- Appreciation of Menu Engineering Processes
- Knowledge on Cutting edge food and beverage concepts, Wine & Spirits, Cocktails etc.
- Budgeting process and the ability to interpret P&L reports.
- Basic decor skills, food and beverage garnishes and generic hotel trends
- Policies and processes development and follow-up for implementation
Qualifications and Experience
- Ordinary Diploma, Higher National Diploma, Degree in Hotel Management
- Overall 5 years of industry experience with minimum 3 years in the same role.
- Certified Restaurant manager
Job Title: Accommodation and Room Division Manager
Roles and Responsibilities
- To ensure all staff in Housekeeping and Front office
departments comply with Hotel Policy regarding uniform and personal
hygiene.
- To be aware of the days business both in Room Occupancy, Special Requirements and VIP needs.
- Liaise with Reception regarding Room moves, VIP guests, Special Needs and act on any information given.
- Issue keys, room lists, house assistant check lists and
cleaning schedules to housekeeping staff at the beginning of shift and
collect and check them at end of shift.
- Check all work given to the Room Assistants, Linen
Porters and Maintenance throughout the day to ensure standards are being
adhered to.
- Knowledge of local and company hygiene, health and safety regulations
- Developing and utilizing check lists for regular preventative maintenance.
- Developing and utilizing check lists for regular cleaning and upkeep.
- Conduct meetings and training sessions as and when required.
- Participate in the interview, hiring, training, and at times take disciplinary actions on team members.
- To assist in the development and writing of Housekeeping and Front Office departmental standards and improved processes.
- To actively train all staff to the standards laid down in the Training Manual and monitor their work performance.
- Approving Duty rosters for housekeeping, front office
and laundry always taking into account the hotel status (Arrival /
Departure / Occupancy).
- Monitor staff performance to ensure that guests are happy and that the hotel facility is well run
- Minimise wastage of materials and energy through careful monitoring of staff.
- Coordinating reception services on allocation of accommodation;
- Liaising with other departments within the hotel, e.g. banquet catering or conferences;
- Planning staff rotas and covering duty roster slots;
- Train staff on answering guest enquires about hotel policies and services.
- Working knowledge, skills and competencies and attributes.
- Facility management knowledge and expertise
- Relationship Management
- Good team player
- Financial planning and budget management skills
- Strong ability to remain diplomatic and pleasant, think on your feet and remain calm in a crisis situation
- Ability to develop strong working relationships with other departments
- Good knowledge of relevant policies and procedures
relevant to the role, such as contract, housing, health and safety
cleanliness practices and waste management
- Flexibility and adaptability with good organisational skills
- Ability to work under pressure and to solve problems
- Supervisory or leadership skills.
- Excellent knowledge of how to inspect properties.
- Regularly inspect guest rooms, public areas, and
recreational area for cleanliness, appearance and also to make sure
these areas are kept as per the hotels standard.
- Ensure all Maintenance work in Bedrooms, Laundry and Public Areas are rectified prior to releasing rooms back to front desk.
- Ensuring that accommodation is clean, well maintained and attractively presented.
- Ensure that company standards for guest services, décor, and housekeeping services are met or exceeded.
- Ensure Guests and Hotel Laundry and Dry Cleaning is dealt to the standard laid down by the hotel management.
- Maintain par stock levels of stationary, linen and amenity requirements in order to ensure consistency in standards.
- Excellent customer care and interpersonal skills coupled with a sense of humour and plenty of energy and stamina;
- Should be able to work on own initiative and have the ability to lead and direct a large team
- A hands-on management style and a willingness to undertake practical work when required
- Strong communication skills
- Excellent ability to motivate staff, delegate tasks and work as part of a wider team
- IT skills and familiarity with databases and spread sheets for data analysis
Qualifications and Experience:
- A Bachelor’s degree in Hospitality Management and/or diploma in hotel or other related field.
- Proficient in Microsoft Office applications.
- Experience in Hotel/Property Management Software's,
- Excellent Revenue Management Systems experience.
- 7 years managerial experience with a minimum of at least
3 to 4 years work experience as an Executive Housekeeper or Assistant
Accommodation Manager within the hotel industry
Job Title: Executive Chef
Roles and Responsibilities
- To design the food and beverage program for the hotel together with the GM and F & B Services Supervisor.
- To maintain cutting edge menus thereby meeting the needs of all the guests (local, international)
- To maintain the budgeted food cost of sales percentage as laid out in the annual budget.
- To conduct regular training with the kitchen brigade and all
food handlers in all aspects of food handling, preparation, storage and
general kitchen and personal hygiene.
- To be financially aware of cost prices of food items used to produce dishes on menus.
- To instil the importance of controlling food wastage and
controlling usage of electricity, gas, water and cleaning materials into
the kitchen brigade.
- To ensure that all foods are used prior to their expiry date to prevent the possibility of food poisoning and wastage.
- To ensure stock rotation of all products using the “First in First out†(FIFO) method.
- To conduct monthly stock takes of food items and equipment for control purposes and production results.
- To liaise with the Restaurant other departments (room service,
Pool Side Bar etc) on a daily basis to establish their expected levels
of business and food requirements.
- Review menus according to seasonal requirements
- To prepare the departmental annual budget and control the cost as per the budgets.
- To ensure the services provided by the contractors are monitored for quality.
- To ensure high performance and maximum efficiency are achieved.
- To ensure that all the departmental staff are completely
familiar with safety security procedures and follow the rules and
regulations of the hotel strictly.
- To ensure to conduct monthly inventory of the stocks
- To be actively involved in the recruitment of suitably qualified kitchen personnel.
- Participate in menu planning, food cost control, training, cleanliness and hygiene of kitchen staff.
- In liaison with GM and sales, develop cutting edge welcome
packages for all hotel VIPs and new concepts, sales strategies and win
new markets for the brand
- To be actively involved in product improvement projects i.e the opening on new restaurants, development of new concepts.
- Update all costing and ensure that prices are updated on a regular basis
- To ensure that the food prepared is hygienic and in good quality.
- To provide guests with maximum efficiency of services, comfort and guest satisfaction.
- To ensure company standards of uniform and grooming are
implanted throughout the department and the entire property according
set standards.
- To impart training to the sectional heads and evaluate work performance of the staff.
- To hold regular departmental meetings.
- To document and implement Standard Operating procedures of the department.
- To be actively involved with motivation of kitchen staff.
- To promote a disciplined workforce.
- Periodic visits to suppliers to take advantage of specials and
seasonal produce and ensure they meet the hotels minimum hygiene
standards
- supervise the preparation of the duty roster weekly
- To meet with the Food & Beverage Supervisor to discuss opportunities for improvement and new ideas.
- To supervise mid-monthly and monthly stock take with the Sous
Chefs in the kitchen with the F & B Supervisor to ensure accuracy of
figures and accountability
- Budgeting process and the ability to interpret P&L reports.
- Food Hygiene, Food garnishing and Generic food trends with emphasis on Health and other special dietary requirements
- Policies and processes development and follow-up for implementation
- Communication Skills. Ability to communicate well verbally and in writing
- Computer Literacy
- Numerate
- Decisive, able to use own initiative
- Ability to prioritize caseload
- Submit food production reports to the GM and the board where necessary.
- Any other job assigned by the immediate superior as and when required.
- Working knowledge, skills and competencies and attributes
- Food Science and Cooking training skills
- Food & Beverage awareness
- Finance food cost analysis; CoS Controls
- Stock management
- Menu Engineering Processes
- Knowledge on Cutting edge food concepts, Food and Wine pairing, Cocktails etc.
- Disseminate knowledge formally and informally.
Qualifications and Experience:
- Ordinary Diploma, Higher National Diploma, Degree in Hotel
& Catering Management or equivalent certificate of related formal
education in any field
- Overall 5 years of industry experience with minimum 3 years in the same role.
- Certified Chef
Job Title: Cook
Responsibilities:
- Cook all food; African and Continental.
- The cook is expected to take total ownership of the kitchen affairs.
- The Caterer is expected to modify and create new menus as needed so that they remain effective for the company.
- Estimate food consumption and requisition or purchase food; Select
and develop recipes; Standardize production recipes to ensure consistent
quality.
- Ensure proper equipment operation/maintenance; ensure proper safety and sanitation in kitchen.
How to Apply
Interested applicants should submit their resume to
[email protected]