Job Openings at Gelian Hotel Machakos

Reports to: General Manager

Responsibilities Summary:

• Reconciliation of sales in all revenue outlets on a daily basis
• Recording and retention of daily sales for reporting to the general manager

• To maintain a filling system of all revenue backup for audit.
• Obtain figures and back up on all goods and services given in the hotel at either a discounted rate, complimentary rate or on company accounts for reporting to the general manager
• Maintain a cashbook on daily basis recording and detailing all cash purchases and receipts made during the day and ensure same day banking
• Spot-check on regular basis the accuracy of all inventories taken by the storekeeper. This includes not only food and beverage store but also equipment, consumables and items in circulation
• Maintain a log of these spot-checks detailing not only what was checked but also the reconciliation of any differences found between the stock control system items o hand and actual items on hand
• Ensure that all requisitions are input in the stock control system by the hotel cost controller. A further check is to be made on the curacy of the input in terms of items ordered and numeric quantity
• Ensure that all local purchases are approved before purchase and retain receipts, dockets and documentation of such purchases as back up for cashbook entry
• Calculate monthly payroll of all applicable staff, reconcile and book all salaries, service charge and expanses due
• Reconcile and book all deductions and equipment deposits and where applicable union dues
• Using the appropriate human resource software, record any hotel staff movement such as sign on, sign off, promotions, demotions, salary changes and payment methods
• Using the human resource software, prepare all necessary reports a wage slips
• Make payment of staff payroll and paying attention that all payments received are signed for and filed for sending to general manager
• Preparation of board financial report on a monthly basis
• Act as manager on duty for the hotel, dealing with complaints, problem solving, disturbances, special requests and any other issues that may arise.
• Perform other hotel-related duties as required

Requirements

• 3+ years of experience as a Chief Finance Office
• BSC degree in finance – accounting option
• CPA-K graduate
• Understands all hotel accounting systems both front and back office ( Fidelio, Sun system and material controls)

Only candidates with over 3 year’s relevant hotel experience for management positions and 2 years relevant hotel experience for supervisory position shall be considered.

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Reports to: Financial Accountant

Responsibilities Summary:

• Formulating and implementation of debt collection and ensure all credit extended is per credit policy
• Countercheck that all the ETR signage are working and report any faulty
• Prepare correct invoices for clients.
• Filling of LPO and related documents.
• Posting of city ledger invoices to sun system and reconciliation
• Updating debtor ageing reconciliation and circulation.
• Follow up debts to ensure payment in time.
• Periodical circulation of correct debtors’ statements.
• Cheque collection/Bank agent.
• Confirming events and conference attendance to ensure billing is correctly done as per LPO/LSO
• Posting of all debtor collection in sun system and doing account allocation by end of every month
• Facilitating in credit application by debtors
• Controlling of PM accounts to ensure they are as per policy
• Ensure that all the withholding Tax certificates are received and filled appropriately
• Provide debtors with all other documentation that facilitate payment, upon approval
• Train team members on the duties in his section for capacity building

Requirements

• 2 years of experience in credit controls preferably in a hotel
• CPA-K graduate
• Understands all hotel accounting systems both front and back office ( Fidelio, Sun system and material controls)

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Reports to: General Manager

Responsibilities summary:

• Maintain a professional and high quality service oriented environment at all times.
• Creates and price new menus with the menu development team
• Coordinates with purchasing to insure that all purchases conform to Food and Beverage department purchase orders
• Weekly audit of Food and Beverage quotation sheets and invoices or delivery tickets
• Reviews and evaluates the bi-monthly food and beverage cost index
• Establish, maintains and improves production standards
• Delivers hotel’s food and beverage service standards
• Develops with the Conference coordinator menus and acceptable levels and products, this includes proposals, contracts
• Delivers governments sanitation requirements
• Undertake responsibility for Scheduling and Payroll of the department.
• Set Food & Beverage department Budget, monitor Profit & Loss and cash handling throughout the year.
• Coordinate daily activities with hotel management team on a daily basis.
• Hold monthly department meetings keeping staff informed of all activities in the hotel,
• Reinforcing Standards of Excellence and promoting a strong team atmosphere and culture.
• Act as manager on duty for the hotel, dealing with complaints, problem solving, disturbances, special requests and any other issues that may arise.
• Handle guest complaints
• Supervise all staff including selecting, training, evaluating, scheduling, counselling and disciplining in accordance to the company policies
• Maintain employee records concerning attendance and punctuality
• Participate in daily management briefs and disseminate information to front office depart
• Perform other hotel-related duties as required

Requirements

• Degree or Diploma in Food and Beverage from a reputable College or University.
• 3 years previous experience as Food and Beverage Manager in a 4* hotel.
• Good working knowledge of hotel computer applications.
• Good working  knowledge  of  micro fidelio
• A passion for delivering exceptional levels of guest service.
• Able to work flexible hours.

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Reports to: F&B Manager

Responsibilities summary:

• Assist the F&B manager with smooth and organized running of F&B department according to the Standards set by the management.
• Leads by personal example by following Company’s Mission / Vision & Guiding Principles.
• Complies with the Company’s Code of Conduct,
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures
• Achievement of financial goals in revenue, expenses and profit
• Guest comments survey results and quality/ efficiency of guest complaint follow up/ recovery.
• Quality of overall staff development, guarantee that training plans are carried out and recorded in a manner as set by the company.
• Participates in the elaboration of the hotel’s F&B standards and procedure. Is directly responsible of their implementation and respect from the team members
• Ensure staffs, particularly guest contact personnel are familiar with club lounge members, known repeat guests, VIPs and provide special attention and recognition
• Confirm daily specials and new menu additions with the Executive Chef.
• Manage the food and beverage service provided in each outlet; coach employees on effective service techniques.
• Assume overall responsibility for maintaining presentation standards to ensure facilities, OS&E and FF&E are clean, in good repair and well maintained
• Fully responsible for guest complaint follow up and guest complaint recovery process
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members
• Monitors activity regarding discounts, billing instruction and compliance with hotel credit policy
• Plans and co-ordinates in-house activities with relevant division heads
• Assist in developing, implementing and evaluating cost effective F&B budget and business plan to ensure optimum guest satisfaction, sales maximisation and profitability on an on-going basis
• Ensures that all company discount and rebate policies are adhered to
• Familiar with Kenyan OSHA, FTO, HACCP and other company health and safety policies and ensure your areas promote and comply with them
• Is capable of handling irate customers with a friendly/calm attitude
• Effectively forecasts restaurant needs
• Shifts priorities and goals as work demands change
• Prioritizes tasks effectively to ensure most important tasks are completed on time
• Coaches team on how to exceed Guest expectations.
• Creates a positive team atmosphere among Team Members
• Maintains records of staff periodic manner and operating costs
• Provides feedback and coaching to the Team regularly
• Understands building capability through Cross training
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same
• Any other duties that may be assigned

Requirements

• Diploma  in food and beverage   from a reputable college  or University

• At least 2 Years of experience in a four star hotel as a restaurant manager
• Good working  knowledge  of  micro Fidelio
• A successful track record of managing a team.
• Able to work with flexible working hours.
• Able to work under Minimal Supervision
• Able to Multitask and reliable.

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Reports to: General Manager

Responsibilities summary:

• Comply at all times with the hotel standards and regulations to encourage safe and efficient hotel operations.
• Direct all activities of housekeeping and laundry department to ensure there is clear communication and follow-up on any concerns, problems and that guest special requests are handled to the guest’s satisfaction.
• Determine the labor needs for the department and adjust staffing levels as needed.
• Prepare assignment sheets for the room attendants and determine duties for remaining   staff.
• Maintain and help keep clean and restock all Housekeeping areas
• Check the unoccupied rooms to ensure they are ready to rent. Report all discrepancies to the General Manager.
• Record lost and found articles and secure them in the proper area.
• Manage the daily activity of all the housekeeping staff.
• Coordinate efforts with the front desk, maintenance staff and the General Manager for things that may require your attention.
• Establish and maintain a regularly scheduled cleaning program – i.e. floor care, deep cleaning, changing shower curtains etc
• Select and provide proper equipment and supplies for efficient and economical operation for the department.
• Establish and maintain standards of quality control.
• Conduct Monthly linen Inventories.
• Review daily, weekly and monthly reports (i.e. labor, revenue, sales, occupancy, arrivals, VIPs).
• Conduct public area inspections as well as room inspections to evaluate the physical condition of the hotel and recommend any repairs, painting and furnishing upgrades necessary.
• Supervise all staff including selecting, training, evaluating, scheduling, counselling and disciplining in accordance to the company policies.
• Have monthly staff meetings with entire housekeeping staff to communicate, update and listen to staff concerns or comments.
• Maintain employee records concerning attendance and punctuality.
• Ensure schedule for hotel fumigation
• Participate in daily management briefs and disseminate information to housekeeping and laundry department.
• Perform other hotel-related duties as required.

 Requirements

• 3years experience of Experience in 4* Hotel as an Executive Housekeeper
• Diploma in Hotel management/ Housekeeping option from accredited collage/University with relevant experience
• Ability to express persuasive practical solutions
• Commitment to professional values and integrity

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Reports to: Executive Housekeeper

Responsibilities summary

• Smooth and organized running of housekeeping according to the Standards set by the management.
• Works with room stewards to ensure proper room presentation
• Works with public area attendants to ensure proper public area cleanliness is top notch
• Keep current on pulse of the guests, constantly seeking opportunities to follow-up on their experience
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.
• Coordinate the set-up of guest rooms in accordance with the hotel’s standards
• Handle guest complaints in rooms
• Schedules periodic housekeeping staff meetings to ensure correct interpretation of policies and obtain feedback from staff members
• Arrange for maintenance and repair of equipment and other services
• Is capable of handling irate customers with a friendly/calm attitude

• Prioritizes tasks effectively to ensure most important tasks are completed on time

• Seeks, listens and responds to Guest feedback.

• Coaches team on how to exceed Guest and staff expectations.

• Creates a positive team atmosphere among Team Members
• Any other duties that may be assigned

Requirements

• 2 years experience of Experience in 4* Hotel as  an Executive Housekeeper
• Diploma in Hotel management/ Housekeeping option from accredited collage/University with relevant experience
• Good communication skills
• Commitment to professional values and integrity

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Reports to: Restaurant Manager

Responsibilities Summary:

• Assist the Restaurant Manager with smooth and organized running of  the restaurant  according to the Standards set by the management.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures
• Achievement of financial goals in revenue, expenses and profit
• Guest comments survey results and quality/ efficiency of guest complaint follow up/ recovery.
• Quality of overall staff development, guarantee that training plans are carried out and recorded in a manner as set by the company.
• Participates in the elaboration of the hotel’s F&B standards and procedure. Is directly responsible of their implementation and respect from the team members
• Ensure staffs, particularly guest contact personnel are familiar with club lounge members, known repeat guests, VIPs and provide special attention and recognition
• Confirm daily specials and new menu additions with the Executive Chef.
• Fully responsible for guest complaint follow up and guest complaint recovery process
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members
• Monitors activity regarding discounts, billing instruction and compliance with hotel credit policy
• Plans and co-ordinates in-house activities with relevant division heads
• Assist in developing, implementing and evaluating cost effective F&B budget and business plan to ensure optimum guest satisfaction, sales maximisation and profitability on an on-going basis
• Ensures that all company discount and rebate policies are adhered to
• Is capable of handling irate customers with a friendly/calm attitude
• Effectively forecasts restaurant needs
• Shifts priorities and goals as work demands change
• Prioritizes tasks effectively to ensure most important tasks are completed on time
• Seeks, listens and responds to Guest feedback.
• Provides feedback and coaching to the Team regularly
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same
• Perform any other duty as will be allocated.

Requirements

• Diploma  in food and beverage   from a reputable college  or University
• At least 2 Years of experience in hospitality industry, preferably the food and Beverage department as a supervisor.
• Good working  knowledge  of  micro Fidelio
• Must have a proper knowledge of food and beverage service
• A successful track record of managing a team.
• Able to work with flexible working hours.
• Able to work under Minimal Supervision.
• Able to Multitask and reliable.

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Reports to: Executive Chef

Responsibilities summary:

• Assist in day-to-day operation of the kitchen, coordinate food production
• Control food cost by assist in training kitchen staff on proper methods of food production
• In conjunction with executive chef develop menus and ensure adherence to recipes and product specifications
• Conduct regular inspection of the entire kitchen/dishwashing areas and coolers and promptly act to correct deficiencies found during inspection
• In conjunction with executive chef establish goals for kitchen, anticipate and resolve problems concerning all facets of kitchen, anticipate treads, enact approved profit oriented and cost saving ideas/activities
• Maintain complete knowledge of correct maintenance and use of equipment
• Monitor and maintain cleanliness, sanitation and organization of food preparation areas
• Communicate all guest requests to an appropriate supervisor in a timely and professional manner
• Assist as directed ordering necessary food supplies
• Is familiar with Kenyan, OSHA, FTO, HACCP and other Company – Health & Safety Policies and ensure your areas promote and comply with them.
• Follow all specifications and to properly set up hot and cold line stations
• Any other duties as may be allocated

Requirements

• Diploma  in food and beverage Production/ Culinary art  from a reputable college  or

University

• At least 2 Years of experience in a four star hotel as a Sous Chef
• Able to work with flexible working hours.
• Able to work under Minimal Supervision
• Able to Multitask and reliable.

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 Department:   Management

Report to:         Board of Directors

Summary: Directly responsible for the overall leadership and management of the hotel and function of all employees, facilities, operation, sales, costs and profit according to standards, budgets, key results and objectives

STANDARDS OF PERFORMANCE:

Must be able to perform the functions of management, build technical and managerial teams, and maintain high degree of physical and moral courage. Professional ethics will guide all activities.

EDUCATION:

Should be a graduate of a four-year university program or equivalent that has included financial management, human resource management, food & beverage management, rooms division management, property management, marketing, control, legal aspects of hotel operations, leadership.

EXPERIENCE

Must have a minimum of five years of practical experience in general management and leadership in a medium size hotel with profit responsibility.

1. a) Intelligence: Must have above-average intelligence and a pleasant personality
2. b) Verbal and language: Should have above-average verbal skills and be able to speak and understand English, Kiswahili an additional foreign language will be an advantage

Health: Excellent.

Physical skills Required: Must be capable of withstanding pressure of long meetings, have a long attention span and capable of enduring long periods of standing

Equipment operated:

Should be able to operate computer and with an understanding of Micros, Fidelio and Enterprise Resource Enterprise.

Working conditions:

1. Physical surroundings

Work is performed in normal executive surroundings with numerous interruptions

1. Days and times of Duty: Under normal circumstances, six-day week.
2. Compensation- Confidential

Management skills

1. Planning skills

• able to maximize use of time and plan ahead
• Able to set standards
• Able to determine and set priorities
• Able to maximize potentials of his market, supplies, labour and physical plant to greater advantage
• Aware of governmental and union regulations, contracts and practices
• Aware of organizational policies, procedures and directives

1. Organizational Ability: Able to

• Organize his efforts
• Select, orient, train and develop subordinates
• Organize and assist the efforts of subordinates
• Delegate responsibility
• Organize for maximum guest satisfaction in accordance with the hotel’s standards

1. Leadership ability: Able to

– assume responsibility

– Improve and change operations when necessary

-Create and maintain good working conditions

-Create the climate to motivate staff to excel

-Maintain standards

-Develop and support an organizational and departmental team

-Must have a friendly positive personality

1. Analytical Ability: Able to

• Analyze financial performance
• Analyze current performance relative to standards
• Accurately forecast
• Staff and forecast levels

1. Evaluation and Control skills: able to

• Interpret analysis, identify weaknesses and initiate corrective action needed
• Reward or discipline staff
• Follow-up effectively
• Control employees’ skills and services
• Control assets

1. Communication Skills: able to

• Conduct effective meetings
• Constantly communicate organizational objectives up and down the line
• Report on performance to subordinates and superiors

1. Business minded

• Profit conscious- able to produce acceptable return on investment
• Aware of competition and evaluate its effectiveness
• Aware of policies and directives

1. Product knowledge:

• Has knowledge of Food and beverage, Rooms division, conference, Procurement, Sanitation, Employee relations, Recreation

1. Reports

• Able to maintain reports schedule

1. Specific responsibilities:

• Ensures that each criterion in the hotel are communicated, understood, achieved and maintained by hotel staff.
• Performs each criterion as contained in the hotel “General Manager’s Standard Operating procedures”
• Creates an operating environment that assures consistent guest satisfaction.
• Monitors the performance of the hotel through verification and analysis of guest satisfaction systems and financial reports and initiates corrective action.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints and initiates corrective action.
• Develops accurate and aggressive long and short-range financial objectives consistent with the Company’s mission statement.
• Prepares financial reports for management that clearly explain operational effectiveness, trends and variances.
• Establishes and maintains a pro-active human resource function to ensure employee motivation, training and development, wage and benefits administration, and compliance with established labor regulations.
• Maintains an appropriate level of community public affairs involvement.
• Executes marketing, sales, and operational activities, producing results that meet or exceed the hotel’s business plan.
• Ensures good safety practices of employees and guests, assisting in the maintenance of proper emergency and security procedures.
• Establishes and maintains applicable preventive maintenance programs to protect the physical assets of the hotel.
• Implements and maintains effective open-door communication system that crosses departmental lines in order to reach all employees.
• Understands the government regulations affecting hotel’s operations, ensuring hotel is operated in compliance with all applicable laws, ordinances, regulations, and requirements of any federal, state or municipal authority.
• Deals with the general public, customers, employees, union and government officials with tact and courtesy.
• Plans and organizes the work of others.
• Other duties may be assigned.

 Job specification:

Minimum Qualifications:

• Should be a University graduate of a four-year university program in Hospitality Management or its equivalent from an accredited university.
• A minimum of five years of practical experience in general management and leadership in a medium or large size busy reputable hotel
• Knowledge of computer skills such as Fidelio, micros. ERP
• Have integrity, strong leadership, analytical, team building and problem solving skills