Latest Job Vacancies at Dalchifit Hotel & Suites

Dalchifit Hotel & Suites Abuja, managed by Premium Swiss Hotels & Resorts Zurich-Switzerland, is a luxury 4Star hotel that has a wellness/fitness centre with world class gym and intergrated facilities to enable you play, work, and live, It is strategicallylocated at the residential area in 1st Avenue Gwarimpa,Abuja. The Hotel is 35minutes’ drive to/from Nnamdi Azikiwe International Airport and 15mins from the city Centre of Abuja.

We are recruiting to fill the position below:

Job Title: Maintenance Technician / Handyman / Shift Operator

Location: Abuja
Employment Type: Full-time
Report to: Chief Engineer / Shift In-charge

Position Summary

• Keep all equipment in good repair with a minimum of downtime by providing day-to-day maintenance of the hotel. And to Complete maintenance work orders from all departments on a timely basis by following hotels standard operating procedures.
• Continually work towards and support the improvement of engineering service to guests, other departments and fellow staffs.

Main Duties and Tasks of Engineering and Maintenance Department

• Preventive maintenance programme.
• Carry outproposed renovation of guest rooms or public areas.
• Fire and Safety procedures.
• Any Emergency Procedures.
• Back-up System (Diesel Generator (DG) Sets and UPS Backup)
• Fire alarms and its monitoring.
• Fix any water leaks (isolation points).
• Maintenance calls logging and action.
• Ensure all types of equipment are checked regularly for proper and efficient operation.
• Regular tests of fire prevention system.
• Maintenance request forms filled out for all equipment or areas in need of repair
• All guest requests are given priority.
• Any electricity and light failure.
• Emergency lighting.
• Plant and Equipment Planned Preventive Maintenance (PPM).
• Hot water boiler check.
• HVAC (Heating, ventilating and air conditioning) check.
• Cold water storage tanks.
• Water PH level monitoring for swimming pool and other water sources.
• All Lifts and Escalators.
• Bathroom exhaust fans.
• Swimming pool.
• Health club and Spa equipment.
• Monitorany external or 3rd party vendor maintenance jobs.
• Building structure.
• Roof condition.
• Environmental norms and regulations monitoring.
• Go Green initiatives.
• Waste disposal/ recycling.
• Laundry machines, washers, dryers, calender machine etc..
• All engineering department staff to wear the proper uniform.
• Grooming standards to be followed by the engineering team.
• Windows.
• Pigeon Wires.
• Energy saving.
• Meter reading.
• Maintenance and monitoring of solar panels.
• PABX and Telephone systems.
• Energy saving committee.
• BMS (Building Management System) operation.
• Hotel Facility Management systems operation.

Duties and Responsibilities

• Respond and attend to guest repair requests.
• Welcome and acknowledge all guests according to company standards, anticipate and address guests.
• Understand and operate advanced electrical, plumbing, refrigeration, and boiler systems.
• Communicate with different types of people to comprehend what they want and to provide them with information and assistance.
• Check for new maintenance requests from the PMS(Property Management System) and update remarks once the task is completed.
• Update the maintenance work order form / Job cardand file them.
• Preform maintenance activities in the guest room like plunging toilets, unclogging drains, repairing all types of hardware, electrical equipment including lamps, air conditioners / HVACand AC ducts.
• Read and understand blueprints, schematic drawings, and technical parts breakdown.
• Carry out specific oral and written instructions.
• Maintain maintenance inventory and requisition parts and supplies as needed.
• Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets.
• Maintains the hotel facility and related equipment in a safe and efficient manner.
• Perform maintenance activities in hotel public areas like plunging toilets, unclogging drains, repairing all types of hardware, plumbing and electrical equipment and cosmetic items.
• Program TV’s and perform general housekeeping and engineering-related inventory duties.
• Test, troubleshoot and perform basic repair on all types of equipment.
• To clean, lubricate, protect, and otherwise maintain all tools and equipment in the hotel.
• To operate as an independent mechanic by analyzing problems, identifying courses of action, and implementing solutions with available resources and to a high degree of quality.
• To be available for any emergencies and act in an engineering capacity to protect guests and associates, and preserve the building and its systems during the emergency.
• To monitor fire Alarm / Life Safety System systems as necessary, to be fully informed of the system operation and to handle emergencies involving the systems.
• Performs other duties as assigned by Engineering Supervisor or Chief Engineer.
• Train and instruct other members of the staff through sharing of knowledge and skills.

Education and Experience

• ITI or Diploma holder in Air Conditioning and Refrigeration or Electrical or Civil or Mechanical.
• 1 to 2 years experience in a similar role with a good understanding of English, both written and oral.

Prerequisites:

• To be able to work in a neat and efficient manner, keeping work areas clean and well organised.
• Ability to multi-task in busy environment and adheres to hotel the Standard Operating Procedures.
• Ability to maintain confidentiality of hotel guests and pertinent hotel information.
• Ability to ensure security of guest room access and hotel property.
• Ability to read and understand test equipment, measuring devices, and safetymanuals.
• Ability to interpret readings from meters & gauges and other measuring units.
• Ability to prioritize and organize work assignments.
• Ability to work under pressure situations and exercise good judgements.
• Ability to focus attention on details, speed and accuracy.

Salary
N50,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline  10th February, 2023.

 

 

 

 

 

 

Job Title: Executive Chef (Senior Management Level)

Location: Abuja
Employment Type: Full-time
Reports to: General Manager / Food and Beverage Director

Position Summary

• Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
• Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Duties and Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Frequently review finished products for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.

Job Requirements
Education:

• 3-year Hospitality Management or equivalent Culinary University Degree.
• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

Experience:

• With a minimum of two (2) years experiences in a similar capacity/function in an international five-star hotel with a strong background in HACCP procedures and application.

Prerequisites:

• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Salary
N150,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline  10th February, 2023.

 

 

 

 

 

 

 

 

 

Job Title: Food & Beverage Director / Manager

Location: Abuja
Employment Type: Full-time
Reports to: General Manager

Position Summary

• The Director of Food & Beverage is responsible for co-ordinating all phases of group meeting/banquet functions held in the Hotel; coordinate these activities on a daily basis; assist clients in program planning and menu selection.
• Solicit local group Food & Beverage business; maintain the services and reputation of Your Hotel and act as a management representative to group clients.

Duties and Responsibilities

• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Completion of Customer Follow-up calls on a timely basis.
• Evaluation forms must accompany all invoices.
• Gather for large events, oversee for medium/small events, guaranteed attendance numbers. They are required 3 business days in advance of functions.
• Completion of monthly forecast.
• Attendance and participation at weekly F & B meeting and Department Head meeting.
• To assist in menu planning and pricing.
• Development and maintenance of department manual.
• Supervision of weekly payroll input.
• Be available to Hotel Staff at all times in case of emergency.
• Must have a complete knowledge of FireProcedures.
• Timely analysis of Food & Beverage Prices in relation to competition.
• Participation and input towards F&B Marketingactivities.
• Entertainment of potential and existing customers.
• Preparation of Sales Promotions & Mailings.
• Competitive analysis every six months by calling competition and gathering data such as banquet kits, room rental rates, etc.
• Telemarketing to previous clients to inquire about possible future bookings.
• Development and maintenance of all department control procedures.
• Handle all Food & Beverage inquiries and ensure timely follow up on the same business day.
• To co-ordinate with all large group meeting/banquet planners their specific group requirements with the services & facilities offered. This includes proposals, contracts, estimated and actual function statements. With banquet or conferences, the Chef is to be included in food related discussions.
• To confirm all details relative to group functions with meeting/banquet planners.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Maintenance of Hotel credit policies.
• Directly responsible for large function billings and overseeing medium/small function billings with particular regard to accuracy and timeliness (48 hours)
• All other duties as directed by the General Manager or Assistant General Manager.
• Participation in Manager on Duty shifts as required.
• Assure bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assure the maintenance of bar control policies.
• Assure completion of requisitions where deemed necessary.
• Assure the completion of weekly schedule and shift duties while :a. Maintaining a labour cost below the maximum of 15%. b. Assuring adequate and consistent
• Completion of monthly inventory.
• Assure timely completion of function bills.
• Assure the ordering and purchasing of beer, wine, liquor, premix canisters and canned soft for Food& Beverage and vending.
• Purchasing of purchase requirements of small wares, linens requirements etc.
• Directly responsible for larger groups…overseeing medium and smaller groups:
• Consistent check of Banquet Food and Beverage quality, Banquet services and pallet presentation.
• Ensuring that services meet customer specifications.
• Quality of meeting room set-up.
• Liaise on an on-going basis with the Sales Department to ensure all client needs and requirements will be met.
• Work with the Chef, Assistant Director of Food & Beverage and Food & Beverage Supervisor to ensure all arrangements and details are dealt with.
• Establish a rapport with groups to ensure guest satisfaction and repeat business.
• Minimize number of customer complaints.
• Ensure a professional attitude and proper business attire when on property, ready to meet or service a client at any time.
• Staff professional attitude and proper meeting Company appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Quality of Food & Beverage services and department phone handling.
• Meeting with convenors and confirming proper set-up of Function Room at time of Function while on duty.
• Responsible for staff training and development.
• Ensure all staff have ‘Smart Serve’ certification.
• Personnel selection.
• Discipline of personnel when required.
• Responsible for overseeing all scheduling within the department.
• Participation towards overall Hotel Maintenance and cleanliness.
• Achieving service that exceeds expectations.
• Overall maintenance of the operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen’s Compensation claims.
• Report any deficiencies in equipment and facilities.
• Proper hiring procedures followed. For management positions, either the HR Manager or the Asst. General Manager must join the Director of Food & Beverage for all interviews. For line personnel, the Assistant to the Director of Food & Beverage must be present with the Food & Beverage Supervisor.
• Proper termination procedures must be followed.
• Department meeting being held monthly. General Manager, Assistant General Manager and Human Resources Managerto be notified of meetings in a timely fashion.
• High employee retention.
• Personal development and growth.

Education an Experience

• Post Graduate or Degree or three (3) years Diploma in Hotel Management or equivalent.
• Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Proven track records.

Salary
N100,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline  10th February, 2023.

 

 

 

 

Job Title: Barman / Bartender

Location: Abuja
Employment Type: Full-time
Reports to: Restaurant Manager / F&B Manager

Position Summary

• Bartenders will be responsible to prepare and serve drinks to customers. able to mixand match ingredients in order to create classic and innovative drinks in accordance with customers’ needs and expectations.
• The purpose of this position is to interact with the hotel guests and ensure they have a great experience at the BAR or lounge.
• Bartenders should maintain positive guest interactions while accurately mixing and serving beverages to guests and servers in a friendly and efficient manner.

Duties and Responsibilities

• Interact with customers, take orders for drinks and snacks.
• Plan and present bar menu.
• Serve snacks and drinks to the customer.
• Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products.
• Mix ingredients to prepare cocktails and other drinks.
• Mix drinks, cocktails and other bar beverages as ordered and in compliance with hotel standard drink recipes.
• Prepare alcohol or non-alcohol beverages.
• Service Wine and Beer to guests.
• Arrange bottles and glasses to make attractive displays.
• Assess customers’ needs and preferences and make recommendations
• Ability to Sell or influence others for up selling and suggestive selling.
• Provide recommendations and suggestions to guest for choosing Drinks and Snacks.
• Serve customers in a friendly and helpful manner.
• Keep the bar counter and work area neat and clean at all times.
• Provide guidance to guests on resort activities, dining options and general resort and Regional information.
• Maintain liquor inventory and consumption.
• Collect payment for drinks served and balance all receipts.
• Handle an assigned house bank and follow all cash handling procedures as per hotel standard.
• Prepare inventory or purchase requisitions as needed to replenish supplies.
• Ensure that the assigned bar area is fully equipped with tools and products needed for Mixing beverages and serving guests.
• Stay guest focused and nurture an excellent guest experience
• Comply with all food and beverage regulations
• Determine when a customer has had too much alcohol and if required refusing any further serving on a polite way.
• Demonstrate a thorough knowledge of food and beverage products, menus and Promotions
• Handle and move objects, such as glasses and bottles, using hands and arms.
• Clean up after customers and clean work area.
• Clear ashtrays as and when required.
• Wash glassware and utensils after each use.
• Maintain a clean working area by sweeping, vacuuming, dusting, cleaning of glass doors and windows, etc. if required.
• Perform physical activities such as lifting and stooping.
• Perform Other duties as and when assigned by the hotel management.

Job Requirements
Education:

• Graduates Bachelor’s Degree and/or Diploma in Hotel or other related field.
• Computer Knowledge and experience in MS office programs.

Experience:

• At least 2 years work experience.
• Previous bartending experience required in a Mid scale or Luxury property.
• Experience in handling Point of sale (POS) terminals and Stock & Inventory management software.

Prerequisites:

• Must be able to communicate in English writing and speaking and other languages are advantages.
• Good personality and Positive interpersonal skills required.
• Food Handlers Card.

Salary
N30,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline 10th February, 2023.

 

 

 

 

Job Title: Executive Chef (Senior Management Level)

Location: Abuja
Employment Type: Full-time
Reports to: General Manager / Food and Beverage Director

Position Summary

• Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction.
• Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen.

Duties and Responsibilities

• Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis.
• Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property.
• Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management.
• Should be able to provide direction for all day-to-day operations in the kitchen.
• Understand employee positions well enough to perform duties in employees’ absence or determine appropriate replacement to fill gaps.
• Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Utilizes interpersonal and communication skills to lead, influence, and kitchen staff.
• Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavour.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards.
• Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement.
• Coordinates with the purchasing department for the acquisition of needed goods and services.
• Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards.
• Attend the daily morning meetings and other administrative sessions.
• Identifies the developmental needs of kitchen staffs and provide coaching, mentoring, and also helping them to improve their knowledge or skills.
• Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen.
• Frequently review finished products for quality and presentation before the orders are send to guest.
• Able to perform additional duties as requested by the hotel management as and when required.
• Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy.
• He/She should advocate sound financial/business decision making, demonstrates honesty, integrity and also leads by example.
• Provides and supports service behaviours that are above and beyond for customer satisfaction and retention.
• Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
• Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.
• Ensure proper grooming and hygiene standards for all kitchen staffs.
• Ensures all kitchen employees maintain required food handling and sanitation certifications.
• Ensure proper purchasing, receiving and food storage standards in the kitchen.
• Interacts with guests to obtain feedback on food quality, presentation and service levels.
• Actively responds to and handles guest problems and complaints.
• Maintain Quality levels of receiving, storage, production and presentation of food.
• Ensure sufficient staffing levels are scheduled to accommodate business demands.
• Follows and enforces all applicable safety procedures specified for kitchen and food servers.
• Discuss daily food cost reports with key kitchen and F&B team members.
• Review weekly and monthly schedules to meet forecast and budget.

Job Requirements
Education:

• 3-year Hospitality Management or equivalent Culinary University Degree.
• Able to demonstrate excellent written and verbal communication in English.
• Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook.

Experience:

• With a minimum of two (2) years experiences in a similar capacity/function in an international five-star hotel with a strong background in HACCP procedures and application.

Prerequisites:

• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience.

Salary
N150,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline  10th February, 2023.

 

 

 

 

 

 

Job Title: Financial Controller / Director of Finance

Location: Abuja
Employment Type: Full-time
Reports To: Hotel General Manager / Managing Director

Position Summary

• The Financial Controller (FC) will be responsible for managing the day to day operations of the accounts department, like preparation and management of the hotels financial budgets, implementing and overseeing all activities relating to the financial aspects of the hotel in compliance with the local tax laws and also by the hotel’s SOP’s.
• Additionally, responsible for the financial analysis, reporting, budgeting, forecasting, audit and control, asset and liability reconciliation, working capitala nd cash control. Etc. Also, ensure the safekeeping and updating of all legal documentation relating to the financial status of the hotel.

Duties and Responsibilities

• Responsible for the properties overall accounting and financial management requirements.
• Responsible to represent the finance department during daily morning HOD meetings.
• Responsible for the local tax authority compliance of the hotel.
• Responsible to support and liaise with the General Manager in meeting the strategic goals of the organisation.
• Responsible for preparing and reviewing annual budgets, monthly forecasts, operating results.
• Responsible for verifying all financial reports and ensuring that all transactions are accurate and in compliance with local government regulations.
• Able to develop specific goals and plans to prioritise, organise and accomplish the work.
• Assists in the building of an efficient and professional team of employees within Finance and Accounting Department.
• Monitors all local tax compliance that applies, and ensuring that taxes are charged correctly and collected.
• File the local tax with the concerned authority on a monthly/regular basis.
• Monitor and improve hotels operation costs, profitability and manage business risks.
• Ensures profits and losses are documented accurately.
• Celebrates successes by publicly recognising the contributions of team members.
• Provides excellent leadership by differentiates top performers, fosters teamwork and also able to encourages work/life balance.
• Responsible to liaise with the hotel owner or managing director of the organisation.
• Able to prepare and submits management reports in a timely manner and also ensuring delivery deadlines.
• Able to effectively implement all accounting policies and procedures.
• Able to ensure a strong accounting and operational control environment to safeguard hotel assets.
• Able to assists proactively with cost control requirements.
• Able to assist with revenue enhancement possibilities.
• Able to assist with profit improvement opportunities for the hotel operations.
• Establishes and maintains open, collaborative relationships with employees.
• Ensures employees establish and maintain open, collaborative relationships within their team.
• Participates in the employee performance appraisal process, providing feedback as needed.
• Responsible to ensure disciplinary procedures and documentation are completed according to hotels standard.
• Ensures property policies are administered fairly and consistently.
• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
• Oversees internal, external and regulatory audit processes.
• Conduct regular weekly finance department meetings.
• Any other tasks as and when required by the management.

Education and Experience

• Qualified Charted Accountant (CA) or Similar or 4-year Bachelor’s Degree in Finance and Accounting or similar major.
• 5 to 10 years of financial and management experience with the day-to-day financial operations in an up-scale (4/5 Star) hospitality environment.

Prerequisites:

• Should have a high command of MS Applications like Excel, Powerpoint etc.
• Knowledge of Back office or accounting systems like Sun, SAP, Sage, Freshbooks etc.
• Fluent in English, both oral and written.
• Excellent financial/business decision making.
• Should possess strong Financial knowledge.
• Analytical skills and very well organised.
• Knowledge of Hotel Software or Property Management Systems like FIDELIO, OPERA, Protel Etc.
• Excellent communication and negotiation skills.

Salary
N180,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline  10th February, 2023.

 

 

 

 

 

Job Title: Food and Beverage (F&B) Cost Controller

Location: Abuja
Employment Type: Full-time
Reports To: Hotel Financial Controller (FC) / F&B Manager

Position Summary

• As a Food and Beverage cost controller, you are primarily responsible for calculating costs of food and beverage items and also responsible for the short and long-term planning of the f&B controlling and pricing aspects.
• Additionally responsible to record information and produce control reports periodically to help maintain a suitable inventory of food and beverage items for the entire hotel. He/she also changes the price of menus items based on the costing information they collect and also actively take part in engineering the menu in terms of the pricing.

Duties and Responsibilities

• Able to effectively control the Food & Beverage Cost.
• Control the Food and Beverage outlets in terms of wastage, pilferage and efficiency.
• Prepare variance analysis for food & beverage and communicating with relevant parties.
• Update and maintain receipts into the systems (FMC).
• Check and verify voids in the POS systems.
• Check and verify discounts on the POS systems.
• Check and verify any happy hours discounts.
• Check and verify all complimentary sales in POS systems.
• Check and verify all staff meals and staff discounts.
• Check and verify all Package meals.
• Check and verify all settlements done on the POS system.
• Check and cross verify if all sales have been transferred correctly to the Property Management systems(PMS).
• Check and verify for any lost postings.
• Check the cost of sales in all F&B outlets and ensure that the costs are within budget.
• Check the menu pricing on the POS systems and ensure the correct prices are loaded.
• Check the restaurant and bar checks on daily.
• Check the complimentary and confirm that all are approved.
• Daily Import of Micros Sales to Materials Control system.
• Tally all end of shift reports generated from all POS tills.
• Continuously study weaknesses in F&B control implemented at the Hotel and provide suggestions for improvements.
• Spot check on the receiving department to ensure that the scales are correct and goods are checked for quality.
• Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
• Check and ensure all menu items have a recipe.
• Coordinate with restaurant management and finance to sort out issues pertaining to F&B.
• Update selling prices in POS as per the instruction from authorised persons.
• Maintain the security of the information held by the department.
• Responsible to maintain the Menu Pricing, Consumption and POS systems.
• Check the daily Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check.
• Responsible for linking the articles and Recipes in Material Control.
• Responsible for preparing daily Food and Beverage Report and distribute to management.
• Responsible for monthly F&B Report and distribute to management.
• Responsible for surprise spot checks at all F&B outlets.
• Prepare Duty Drinks and management report and confirm that this is as per entitlement.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Prepare daily staff meal cost report.
• Participate in stock taking at the restaurants.
• Any other tasks as and when required by the management.

Education and Experience

• Bachelor of Commerce or Similar or 4-year  Bachelor’s Degree in Finance and Accounting or similar major.
• At least 3 years’ experience at the same role with an up-scale (4/5 Star) hospitality environment.

Prerequisites:

• Good verbal and written communication skills.
• Good analytics and reporting skills.
• Have a high-level attention to detail.
• Ability to work independently and to partner with others to promote an environment of teamwork.
• Experience with Accounting System, POS Systems and cost and inventory systems.
• Ability to multitask, work in a fast-paced environment.

Salary
N60,000 monthly

 

How to Apply
Interested and qualified candidates should send their CV to: [email protected] using the Job Title as the subject of the mail

Application Deadline  10th February, 2023.

 

 

 

 

 

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MUST READ: How to Write Your Own Professional CV (Curriculum Vitae)

 

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HOW TO WRITE A JOB APPLICATION COVER LETTER

A cover letter is a document that is attached to an application and aims to introduce the candidate more personally. It should supplement information from a CV or curriculum vitae, address skills and achievements, and highlight a selection of the most relevant accomplishments.

Do you see? This isn’t rocket science. It’s just a message supporting your application.

CLICK HERE FOR GUIDE ON HOW TO WRITE A COVER LETTER 

CAREER GUIDE

As digital transformation changes traditional roles in the workplace and creates new jobs, there is an urgent need for employees to develop and deepen their technical skills to improve the quality of work, foster creativity and remain employable.

If you have a growth mindset, you can close the skills gap and create more exciting job opportunities for yourself. CLICK HERE FOR BEST CAREER ADVICE/GUIDE 

 

Important Notes

• The above statements are intended to describe the general nature and level of work to be performed by those assigned to this function.
• It should not be construed as an exhaustive list of all responsibilities, tasks and skills required of persons so classified.
• All employees may be required to undertake other responsibilities in addition to those specified from time to time, as required.
• We do not charge any application, processing, training, interview, testing or any other fees in connection with the application or recruitment process. If you receive a fee request, please ignore it.
• Also, please note that logos, slogans, names and titles are easily copied and reproduced. Therefore, particular care should be taken when submitting personal information on the web.
• We are an equal opportunity employer that values ​​inclusiveness and diversity. We do not discriminate on the basis of color, race, nationality, religion, age, ethnic origin, disability, gender, marital status or orientation gender in our employment practices
• Our employees are all equally talented in unique ways: we come from diverse traditions, personal experiences and perspectives. And we want to include your ideas, are you ready to inspire us with your ideas?
• We encourage all applicants to apply and do not discriminate in any recruitment process.
• Applications submitted after the deadline will not be considered.
• Due to the necessity of the position, we are entitled to appoint a candidate who matches the required profile before the above deadline
• Only qualified candidates will be invited for an interview

Publisher’s Note:

Deroundtable.com is a blog about jobs, vacancies, and job opportunities. We share daily updates of available jobs, vacancies, local and international scholarships, loans and grants from government/international organisations.

Dearoundtable.com is not an agent of this organization, and we cannot assist any candidate in obtaining a job, loan, grant or scholarship. We only share information for those interested in applying.

Dearoundtable admins will never contact any candidate requesting payment like me or requesting an OTP token.

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