We are looking for the services of  Branch Manager

Education: Intermediate/Bachelor's degree

Experience: 1-2 years in a relevant food chain industry

Salary: 50,000

Skills:

Staff Supervision, Branch Administration, Supervision Skills,
 

1. Knowledge about Food Safety and HACCP.
2. Knowledge about hot food preparation and cold food preparation & presentation.
3. Knowledge of 4 hour rule, buffet and ala carte menu preparation.

Technical skills & competencies:

• Pan Cooking Skills
• Knife Skills
• Grilling Skills
• FIFO
• Stir frying Skills
• Frying Skills
• Basic Communication
• Initiative
• Problem Solving
• Job Knowledge
• Appearance/Hygiene
• Systems Adaptability
• Aptitude/Suitability for Position
• Team Work
• Ethics & Integrity

Requirement:

• 03-05 years of relevant experience
• Matriculation or above
• 20-30 year's age

Skills:

Knife Skills, Grill Food, Frying Skills,
 

Job Responsibilities:

1. Producing high quality plates both design and taste wise.
2. Ensuring that the kitchen operation in a timely way that meets our quality standards, Order supplies to stock inventory appropriately.
3. Comply with and enforce sanitation regulations and safety standards.
4. observing and executing safety and hygiene regulations.
5. Manage and train kitchen staff, establish working schedule and assess staff's performance

Technical skills & competencies:

• Pan Cooking Skills
• Knife Skills
• Grilling Skills
• FIFO
• Stir frying Skills
• Frying Skills
• Basic Communication
• Initiative
• Problem-Solving
• Job Knowledge
• Appearance/Hygiene
• Systems Adaptability
• Aptitude/Suitability for Position
• Team Work
• Ethics & Integrity

Requirments:

• Matric / Intermediate
• 30 to 40 years of age
• 12-15 Years of Experience

Skills:

Grill Food, Frying Skills, Food Quality,
 

DUTIES AND RESPONSIBILITIES:

1. Greets the VIP guests of the hotel. As directed by the Front office Manager, Performs special services for VIP Guests.
2. Assists in VIPs arrival departure in absence of guest relation officers.
3. Checks cleanliness of lobby and public areas, lights and as well as front office staff in proper and orderly appearance and behaviour.
4. Checks on registration cards of arriving guests and ensures all information should be filled on each cards either by Guest Relation Officers or the guests.
5. Gives the instructions to the Night Reception, during the high occupancy periods, regarding: walk-in guests and release room blocked because of no- shows
6. Prepares and checks for VIPs arrival and escorts guests to rooms.
7. Co-ordinates with all departments concerned in order to maintain Front Office functions properly.
8. Handles guest complaints and other related problems and reports on the Assistant Managers log book.
9. Promotes and maintains good public relations.
10. Motivates and maintains good staff relations.
11. Maintains and be guided of hotel policy on credit/lost and found hotel guests properties.
12. Follows up in credit check report, liaise with credit manager.
13. To responsible for front office operation during the absence of Front Office Manager

PREREQUISITES:

• Must be able to communicate in English writing and speaking and other languages are advantages. Good & charming personality is important to be the Duty Manager in the way to represent himself on behalf of hotel management.

Education:

• Graduates bachelor degree and/or diploma in hotel and restaurant management or other related field

Experience:

• Minimum of two years of experience in similar position. Should be familiar with basic computer skills and previous experience in using Hotel management software (ERP), Telephone Switch board. Etc.c

Skills:

ERP Software Command, Guests Dealing, Customer Serivce Skills, Customer Satisfaction Management, Hospitality Service Knowledge,
 

1. Candidate must have command on all restaurant operations.
2. Recruiting, training and supervising staff.
3. Agreeing and managing budgets.
4. Creating staffing rotas.
5. Planning menus.
6. Ensuring compliance with licensing, hygiene and health and safety legislation.
7. Promoting and marketing the business.
8. Overseeing stock levels and ordering supplies.
9. Handling customer enquiries and complaints.
10. Taking reservations.
11. Greeting and advising customers.
12. Problem solving.
13. Preparing and presenting staffing/sales reports.
14. Keeping statistical and financial records.
15. Assessing and improving profitability.
16. Liaising with customers, employees, suppliers, licensing authorities and sales representatives.
17. Making improvements to the running of the business and developing the restaurant.

Education:  Minimum Bachelors degree (management/social sciences).

Experience: 15+ years of Relevant Experience.

Skills:

Staff Services Management, Customer Satisfaction Management, Customer Services, ERP, Restaurant Management,
 

Job Responsibilities:

1. Knowledge about Food Safety and HACCP.
2. Knowledge about Measure and prepare ingredients accurately according to recipe requirements.
3. Knowledge of Ensure that all products meet the established standards of quality and taste.
4. Ability to follow recipes accurately, ensuring consistent quality.

Qualification and Experience:

• Matric with Culinary Certificate/Intermediate
• 20 to 30 years age
• 5-8 Years

Skills:

Baking Making, Cakes Making, Art Cooking, Pastry Making, Cake Decorating,
 

1. To clean rooms according to the procedures and policies set by the hotel.
2. To keep room attendants carts and caddy neat/clean and tidy.
3. To maintain cleaning equipment in good working condition.
4. To report any loss/damage to linen, furniture, fixtures, or equipment to Supervisor.
5. To report any engineering/maintenance defects to Housekeeping.
6. To update the status of the room, and time in/out on the report.
7. To return items to the linen store, e.g. extra pillows, bed board, blanket and etc.
8. To maintain cleanliness in the pantry area (work station)

Skills:

Bedrooms Cleaning, Chemical Cleaning, Chemical Safety, Housekeeping,