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  • Job Openings at Lavington Hotel

  • Posted on: 24 April, 2019 Deadline: Not Specified
  • View Jobs in Hospitality View All Jobs at Lavington Hotel
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  • We’ll be opening a refreshingly unique independent hotel in Nairobi early in 2019. If you love hospitality, but want a little more adventure in your life we might just be the place for you, whatever your specialist skills and experience.

    We’re looking for people who thrive on stimulating new challenges and who will be encouraged to be themselves. And if you’ve never worked in the hospitality industry, no matter, as an injection of fresh perspectives from newcomers will help to keep us apart from the mainstream hotel herd.

    If this sounds like it might be your thing please apply for the role most suitable for you.
    We look forward to creating something rather special with an entirely special collection of individuals.

    Nikkei Head Chef

     

    Job description

    Scope

    We are Looking for a strong Nikkei Head Chef to take part in our young and successful restaurant in Nairobi. Our new and trendy Asian/Peruvian restaurant will turns over 80 guest per service.

    • You will be reporting direct to the Executive Chef and you will be in charge of a talented brigade of 4 chefs, in a focused open kitchen, as well as supervising sushi chefs from the raw sushi/ceviche bar we also hold in our quirky and busy building.
    • You will be part of a young team, pushing to create our restaurant a big name.
    • As a Head chef candidate you will be in charge of all menu creativity, and will be able to express your take on a modern Nikkei cuisine.
    • You will be also involved in different functions and activities inside and outside the Hotel when required.

    Accounts Receivable

     

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

    Responsibilities

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

    Qualifications

    • University graduate in Finance or Accounting
    • CPA level 1
    • 3 years’ experience in a similar role preferably in the Hospitality industry.
    • Well-organized and detail-oriented.
    • Excellent reading, verbal and written English skills.
    • Good working knowledge of various computer software programs (MS Office, Receiving Software).
    • Excellent mathematical and analytical skills.

    Cashier

     

    Responsible for processing payments from guests in settlement of their bills.

    Responsibilities

    • Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, and thank guests with genuine appreciation as per the company guidelines.
    • Receive and post all food and beverage checks into the hotel computer system.
    • Process all payment methods in accordance with company accounting procedures and polie.
    • Obtain assigned float and ensure accuracy of contracted monies, obtaining change requiredfor expected business level, and keeping bank secure at all times.
    • Count float at end of shift, complete designated cashier reports, resolve any discrepancies drop off receipts, and secure bank.
    • Understand the food and beverage services being provided, including any promotions.
    • Manage customer or team member inquiries and complaints
    • Adhere to the daily checklists and notify management of any discrepancies.
    • Set up and organize cashier workstation with designated supplies, forms, and resourcematerials and maintain cleanliness of workstation at all times.
    • Perform other reasonable job duties as requested by Hotel Manager.

    Qualifications

    • High school graduate or equivalent experience. (Hospitality certification is a plus.)
    • 3 years’ experience in a similar role preferable in busy hotel.
    • Excellent English verbal, written and reading skills.
    • Excellent mathematical and analytical skills.
    • Working knowledge of various computer software programs (MS Office,restaurant management software, POS).
    • Customer service oriented with a lively, energetic, and outgoing personality.
    • Well-organized and detail-oriented.

    Sales/Events Coordinator

     

    Our client is establishing a second hotel in Nairobi, after having opened the first in 2013 outside Nairobi as a mid-range business hotel for intra-Kenyan travelers they are now bringing the brand into the heart of Nairobi. The brand is a melting pot of cultures, environments, tastes, nationalities and adventures.  It has a social, informal, playful core, but does not seek to impose these in a linear manner throughout the hotel.  It’s a hotel that surprises, enchants, intrigues and energises in equal measure.

    The brand is defined on four key Organisational characteristics that will need to be evident in all who join the company; one MUST be Incisive, Down- to- earth, Sparkling and Adaptable.

    The hotel aims to attract an entirely different kind of customer base and compete against both global and regional competitors already established at the top end of the Nairobi hotel market

    Job Scope

    To be responsible for operations, scheduling and coordinating functions/events and helping to promote and supervise the use of a events space, conferences and meetings

    Responsibilities

    • Responsible for daily management/operations of assigned facility.
    • Coordinating the sales team by managing schedules, filing important documents and communicating relevant information.
    • Responding to complaints from customers and give after-sales support when requested
    • Create and prepare BEO’s for events, conferences and meetings booked.
    • Send contracts to clients.
    • Assist the Sales Executive and Events Manager in showcasing the hotel.
    • Supervise all aspects of functions and events planned within assigned facility.
    • Oversee arrangements and/or scheduling of bookings, exhibitions, conferences, meetings functions to make maximum use of the facility within established guidelines.
    • Prepare and supervise budget and assist in planning fund allocation.
    • Insure quality of facility programming through liaison with relevant departments, outside organizations, booking agents and/or touring companies.
    • Coordinate public relations for facility through meetings with HOD’s and staff/other outside groups, directing publicity for functions and events, and preparing and disseminating promotional materials.
    • Coordinate all maintenance needs of the various facility.
    • Determine potential users of facilities and meet with them to explain facilities and services available, costs and capabilities.
    • Follow up on functions at the facility to encourage repeat business.
    • Provide departments with accurate information concerning their role in forthcoming functions and events.
    • Assure proper management of facility during all functions and events.
    • Upselling more expensive event or conference packages
    • Perform related duties, as assigned.

    Qualifications 

    • Bachelor’s degree and at least 1-2 years of relevant/ similar experience
    • Ability to deal effectively with the public and work cooperatively with staff.
    • Ability to maintain accurate records.
    • Supervisory ability.

    Internal Auditor

     

    Job Details

    • Perform assigned tasks as per the annual internal audit plan for the hotel
    • Analyze and evaluate adequacy of accounting systems and procedures
    • Monitor transactions to ensure they conform to approved policies and procedures
    • Formulating the design and execution of audit plans for the hotel.
    • Carrying out regular risk assessment and advice the management on the risks exposure and practical strategies to minimize risks and losses
    • Reviewing and appraising the adequacy, effectiveness and proper application of accounting and financial controls
    • Constituting internal audit committee and preparing audit plans
    • Make recommendations to financial management about software and policies
    • Assist in the follow up of recommendations made in both internal and external audit reports

    Qualifications

    • Bachelor of Commerce degree (Accounting/Finance)
    • Certified Public Accountant (CPA) and a member of ICPAK
    • CISA certification will be an added advantage
    • 5 years of experience in a similar role preferable in hospitality industry
    • Excellent understanding of International Standards on Auditing
    • Keep abreast with the recent trends in audit field both nationally and internationally
    • Results oriented, meet deadlines on assignments, juggle multiple demands
    • Be consistent and fair
    • Analytical and problem-solving skills
    • Decision making skills

    Cost Controller

     

    The incumbent will monitor OPEC, the F&B costs and inventory in all F&B outlets in accordance with the hotels policies, procedures, and standards laid out by Management to ensure maximum internal and external customer
    satisfaction.

    Responsibilities

    • Evaluate & compare suppliers’ products & services, maintaining accurate records of purchases and pricing
    • Regularly inspect & test supplier products
    • Communicate company needs to suppliers & maintain good relationships with them
    • Negotiate contracts with suppliers. Ensure the company has all relevant information regarding all suppliers.
    • Liaise with Marketing & Operations to understand upcoming promotions, accurately forecast upcoming levels of demand & monitor to ensure no stock outs.
    • Ensure purchases are within the working capital budget
    • Maintaining acceptable and accurate inventory levels in the warehouse and ensure we keep accurate utilisation rates
    • Maintain product costs & master data on the products held & required by the company.
    • On a monthly basis, review and analyze inventory and margin / transfer price reports and forward to Finance Manager for further action.
    • Co-ordinate monthly & cycle physical inventory counts for the commissary
    • Investigate physical count variances and resolve issues
    • Ensure all damaged, obsolete & expired inventory held in the warehouse is reported to management in a timely manner.
    • Monitor the duration & usage of inventory, ensuring par levels are always kept.
    • Ensure accurate & timely inventory reports are prepared & shared with the management.
    • Establish and implement inventory policies and procedures
    • Ensure proper documentation maintained for transfer orders to stores
    • Ensure recipes & assemblies are accurately maintained in Accounting system
    • Support and participate in end of year audit
    • Empowered to take decisions regarding upholding quality standards of products.
    • Work with the management team to champion performance improvement via identifying and executing appropriate initiatives and proposals
    • Set the ideal safety stock and re-order levels and sign off Local Purchase Orders
    • Responsible for Management and implementation of store & stock control systems

    Qualifications

    • Bachelor’s degree in Business administration, Finance or related fields
    • Professional certification – Procurement, CPA or ACCA.
    • Minimum 2 years’ experience in a similar role
    • Having worked in Hotel, Restaurant or Food industry will be an added advantage
    • Outstanding organizational and coordination abilities
    • Excellent communication and interpersonal skills
    • Decision making &Collaborative skills
    • Should have strong negotiation, managerial and communications skills

    Assistant F&B Manager

     

    Assist with ensuring the overall quality and profitability of the Hotel is in accordance with the policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.

    Responsibilities

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

    Qualifications

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

    Barman/Barista

     

    Job Details

    • Perform all pre-opening and closing duties in accordance with the standards and as instructed by the Head Bar Attendant/ Restaurant Manager
    • Prepare requisition lists and collect the items from the stores
    • Perform stock taking duties regularly for use by procurement and accounts as and required to.
    • Prepare and serve orders to customers over the counter or at other sitting areas within the restaurant and particularly the bar.
    • Prepare set ups for dinners in the bar area, take and serve food orders
    • Ensure that the bar is at all times clean and presentable according to our standards
    • Prepare and serve machine coffee/tea orders
    • Roast coffee beans and prepare speciality coffees
    • Upsell new products and promote slow moving products to enhance sales
    • Regularly come up with new cocktails to promote more sales and fun full indulgence for clients
    • Observe and adhere to the timetable rota
    • Organise regular internal and external trainings of other team members
    • Prepare monthly bar inventory for use by accounts and procurement as and when required to
    • Coordinate with restaurant service team members in organising, preparing and providing battler services for conference rooms as and when required to
    • Respond to customer queries with honesty and professionalism
    • Accept payment from clients by all modes of payment acceptable and give back the correct balances when required to.
    • Reconcile shift and day sales in the bar

    Personal Attributes

    • Should be professionally personable and easy to relate with, in that he can easily interact with people of different ages and scores of life with ease and professionalism
    • Should be very eloquent and capable of expressing themselves with ease and professionalism
    • Should and must project a very high standard of personal hygiene, self-confidence and should have a pleasant appearance
    • Should project a young, positive and mature energy
    • Should be able to prepare basic classic cocktails and capable of inventing new ones to suit customer needs and requirements
    • Should have successful history in bulk money handling
    • Should be able to work both day and night hours and from time to time more than the basic 8 hours
    • Should be able to abstain from drinking alcohol while at work
    • Should be able to keep a steady inventory on what is being dispensed from the bar at all times while on duty
    • Must possess strong brand and self confidence

    Qualifications

    • Must have at least 3 years’ experience in Bar service
    • Knowledge in coffee artwork in an added advantage
    • Experience in mixology is an added advantage
    • Education Background
    • Diploma or equivalent of this in hospitality training
    • Must be good and quick in basic arithmetic
    • Must be eloquent in both English and Swahili languages in writing and in speech

    Chef De Partie

     

    Job Details

    • Plan and direct food preparation and culinary activities
    • Prepare and cook foods of all types
    • Modify menus or create new ones that meet quality standards
    • Estimate food requirements and food costs
    • Supervise kitchen staff’s activities
    • Rectify arising problems or complaints
    • Comply with nutrition and sanitation regulations and safety standards
    • Maintain a positive and professional approach with coworkers and customers
    • Determine how food should be presented and create decorative food displays
    • Determine production schedules and staff requirements necessary to ensure timely delivery of services
    • Estimate amounts and costs of required supplies, such as food and ingredients.
    • Demonstrate new cooking techniques and equipment to staff
    • Supervise and coordinate activities of cooks and workers engaged in food preparation
    • Check the quality of raw and cooked food products to ensure that standards are met.
    • Exploring opportunities to add value to job accomplishments
    • Perform Other duties as and when assigned by the hotel management

    Qualifications

    • A Diploma/Certificate in Food and Beverage production
    • Minimum 4 years working experience in a similar position
    • Proven track record of cost control including food, equipment, labor and waste to meet the food quality goals and the hotel’s financial goals.
    • Demonstrate real passion for menu planning and leadership
    • Good knowledge HACCP and other procedures in Food Production.

    Waiter/ Waitress

     

    Responsible for all aspects of the hotel’s operations from setting of service standards to financial performance in accordance with our client’s policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.

    Responsibilities

    • Greets guests and presents them with the menu.
    • Informs guests about the special items for the day and menu changes if any.
    • Suggest food and beverages to the guest and also try to upsell.
    • Obtaining revenues, issuing receipts, accepting payments, returning the change.
    • Performing basic cleaning tasks as needed or directed by supervisor.
    • Filling in for absent staff as needed
    • Communicate to the guest and provide assistance with their queries.
    • Co – ordinate with the co-servers, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
    • Observes guests and ensure their satisfaction with the food and service.
    • Promptly respond to guest with any additional request.
    • Maintaining proper dining experience, delivering items, fulfilling customer needs, offering
    • Desserts and drinks, removing courses, replenishing utensils, refilling glasses.
    • Adhere to grooming and appearance standards consistently.
    • Understands and can communicate products and services available at the resort.
    • Help other areas of the restaurant such as answering telephones and completing financial transactions.
    • Any other task as directed.

    Qualifications

    • Proven working experience as a server/waiter
    • Experience with working in an international environment.
    • Fluent in English & Kiswahili
    • Experience being responsible for money
    • Ability to spot and resolve problems efficiently
    • Capable of working in busy environment
    • Communication skills and ability to work in a team.
    • Ability to multi-task

    Kitchen Steward

     

    Primarily Responsible for Operating and maintain cleaning equipment and tools. Also responsible for washing dishes, china ware, flatware, cutlery, crockery, kitchen vessels, sweeping  and mopping floors, cleaning and detailing equipment’s etc. Maintains the kitchen, dish washing and back area in an inspection-ready condition in accordance with local authority and hotel guidelines.

    Responsibilities

    • Ensure the kitchen is clean, well maintained and organised at all times.
    • Ensure floors are dry and clean at all times.
    • Operate pot-washing machinery and maintain a hygienic working environment in accordance with hygiene regulations and company standards.
    • Adhere to all sanitation guidelines.
    • Assist the Cooks and Servers as and when necessary.
    • Collects and removes trash from all areas of the operation following established procedures.
    • Dispose of waste as per the hotel and authority standards and Adhere to recycling guidelines.
    • Ensure waste bin area is kept clean and tidy.
    • Carry out general cleaning as directed to include sweeping, mopping up, washing up, emptying of rubbish bins and boxes ensuring placement in the correct containers
    • Cleans and sanitizes pots, pans, utensils, and other minor equipment routinely used in the kitchen following established procedures.
    • Cleans and maintains floors and walls in kitchen and dish washing area by following standard procedures.
    • Cleans and sanitizes dishes and related serviceware following established procedures.
    • Cleans large equipment as assigned, following established procedures.
    • Consistently adheres to SDS (Safety Data Sheet) information related to the proper and safe use of chemicals in the workplace.
    • Knowledge and proficiency to operate industrial dish washers.
    • Ensure all equipment is clean and in good working order.
    • Check all chemical levels and inventory.
    • Wash, Wipe, Sort, stack dishes, and load/unload dishwasher
    • Wash, Wipe, Sort, stack and store all cleaned items in an organised and safe manner.
    • If any breakages or chipped items found then remove them from circulation and update the breakage and inventory register.
    • Clean, sanitise and close workstations.
    • Uses and maintains all equipment’s according to manufacturer and department guidelines.
    • Report any maintenance or hazard issues to the chief steward / stewarding manager.
    • Assist in light food preparation as directed by manager or chef on duty.
    • Assist in serving food and beverages to the residents in the dining room.
    • The Kitchen Steward, upon demonstrated job performance excellence, will be considered for numerous growth opportunities.
    • Always Maintain a clean and safe work environment.
    • Other duties as assigned.

    Prerequisites:

    • The right candidate should have a positive attitude, Communicates effectively, work under pressure and Priorities and works efficiently with limited supervision.

    Education:

    • High school or equivalent diploma.

    Experience:

    • Previous experience in similar role and Knowledge of Basic Food Hygiene.

    Sous Chef

     

    Assist with ensuring the overall quality and profitability of the Hotel is in accordance with the policies, procedures, and standards established to ensure maximum internal and external customer satisfaction.

    Responsibilities

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

    Qualifications

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

    Method of Application

    Use the link(s) / email(s) below to apply on company website.

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