Career Opportunities at Gelian Hotel Machakos

Duties and Responsibilities.

• Prepare analyse and distribute Food cost report on a daily basis.
• Menu costing and advising management on menu pricing.
• Conducting, supervising and reporting on spot checks, daily and monthly stock taking.
• Producing stock discrepancy reports with detailed variation and measures to control.
• Helping in setting of budgets and calculation of profitability of All events.
• Verifying inter outlet transfers and ensure they are posted on a daily basis
• Preparing analysing and circulation of beverage cost report.
• Together with procurement to conduct market survey and report.
• Control Motor vehicle fuelling against usage
• Verify prices on invoices against LPO
• Organising Monthly/Periodic stock taking, reconciliation of variances and distributing the reports after closing stores.
• Stock management.
• Advisory roles on best practices an F&B Controls.
• Giving weekly and monthly costs report per department.
• Follow up on KOT against bills raised and give a report on any deviations
• Verify and authorise all issue requests

Qualifications.

• Diploma in Food and Beverage from a reputable College or University.
• CPA will be treated as an added advantage.
• 2 years previous experience as cost controller in a 4* hotel.
• Good working knowledge of hotel computer applications.
• Commitment to professional values and integrity.
• Able to lead and motivate the team.
• A passion for delivering exceptional levels of guest service.
• Able to work flexible hours.
• Displays initiative.

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Responsibilities summary:

• Analyzing existing operations, crops, livestock, staff, and financial documents and recommending improvements.
• Preparing plans and schedules for planting and harvesting and ensuring staff understands expectations.
• Visiting the different divisions to inspect crops, livestock, and also perform tests on soil and water.
• Ensuring seeds, fertilizers, pesticides, and other supplies are regularly restocked.
• Scheduling repairs, maintenance, and replacement of equipment and machinery.
• Handling the marketing and sale of products produced on the farm like fruit, vegetables, and grain.
• Ensuring all staff adheres to health and safety regulations.
• Assisting with the recruitment and training of new staff members.
• Collaborating with senior staff to prepare budgets and financial reports.
• Building professional networks and keeping abreast of developments in agricultural science.

Requirements

• Diploma in agriculture from a reputable college or University
• Extensive experience in a farming-related field.
• Management experience would be a plus.
• A passion for agriculture.
• Excellent problem-solving, analytical, and critical thinking skills.
• The ability to make decisions in stressful environments.
• Superb communication and interpersonal skills.
• Willingness to work overtime as required.

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Responsibilities

• Perform and control the full audit cycle including risk management and control management over operations’ effectiveness, financial reliability and compliance with all applicable directives and regulations
• Determine internal audit scope and develop annual plans
• Obtain, analysis and evaluate accounting documentation, previous reports, data, flowcharts etc
• Prepare and present reports that reflect audit’s results and document process
• Act as an objective source of independent advice to ensure validity, legality and goal achievement
• Identify loopholes and recommend risk aversion measures and cost savings
• Maintain open communication with management and audit committee
• Document process and prepare audit findings memorandum
• Conduct follow up audits to monitor management’s interventions
• Engage to continuous knowledge development regarding sector’s rules, regulations, best practices, tools, techniques and performance standards

Requirements

• Proven working experience as Internal Auditor in a 4 or 5* hotel
• Ability to use hotel systems, such as Fidelio, opera, micros, SUN
• Advanced computer skills on MS Office, accounting software and databases
• Ability to manipulate large amounts of data and to compile detailed reports
• Proven knowledge of auditing standards and procedures, laws, rules and regulations
• High attention to detail and excellent analytical skills
• Sound independent judgement
• BS degree in Accounting or Finance
• Should be a member of a professional body with good standing

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Summary:

Support and assist IT Administrator in all aspects of ICT in the hotel

Responsibilities

• Accept technical support calls to the ICT department and log them in the ICT issue tracking log book
• Attend to in-house guest and conference guests Wi-Fi connectivity issues and resolving them
• Troubleshoot and resolve end-user hardware, operating system and software related problems ensuring a lasting solution is found
• Troubleshoot and resolve basic network, application, network drives and serve hosted applications access issues for end user
• Prepare weekly and monthly departmental operations report as directed by the IT Administrator
• Maintain an up to date inventory list of all ICT equipment as well as asset movement updates approved by the IT Administrator
• Ensure preventive maintenance is carried out on all equipment as scheduled and log the service date in addition to filling the job cards and after service reports where applicable
• Manage user profiles- new employee profile creations and exit profile termination. Maintain an up to date user directory of all applications schedule
• Ensure availability of automated backups and control access for all user on the network

Requirements

• Diploma in ICT from a accredited college or university
• Fluent in written and spoken English
• 1 year previous experience as ICT assistant.
• Good working knowledge of computer technology in a business environment ( Microsoft office software, database management, network administration etc.)

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Summary:

In this role, you should be organized and proactive. Familiarity with electrical, plumbing and HVAC systems is essential. You should also be committed to meeting health and safety standards, we’d like to meet you
Trains all staff on maintenance of hotel equipment and machines

Areas of Responsibilities

• Plumbing
• Electricals
• Mechanical
• Machines
• Equipment

Responsibilities

• Inspect hotel regularly to ensure it meets safety standards
• Ensure all equipment PPM are adhered to
• Arrange for routine maintenance in hotel rooms, lobbies and facilities (e.g. kitchens, gym, spa etc.) and conference halls and hotel exterior
• Organize repair projects in a manner that does not disturb guests
• Plan and oversee renovations
• Find ways to reduce hotel operating costs and conserve energy
• Supervise and train team of Maintenance Technicians
• Maintain budgets, expenses and activity logs

Requirements

• Should at least have a diploma or degree from an accredited university in Mechanical or electrical engineering or related field
• 3 years’ experience as hotel Maintenance manager.
• Familiarity with plumbing, electrical, sewer and HVAC systems
• Keen to details and with good leadership skills
• Able to work flexible hours

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Summary:

• Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis. He/ she should be a source of ideas and be proactive when it comes to supporting and enhancing the brand.
• Assist develop menus, food purchase specifications and recipes
• Assist develop and monitor food and labour budget for the department.
• Maintain highest professional food quality and sanitation standards.
• Leads the guest complaint recovery process to achieve 100% guest satisfaction prior departure

Responsibilities

• Maintain a professional and high-quality service-oriented environment at all times.
• 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
• 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.
• 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
• Shifts priorities and goals as work demands change
• Prioritizes tasks effectively to ensure most important tasks are completed on time
• Perform other hotel-related duties as required

Requirements

• Degree or Diploma in Food and Beverage from a reputable College or University.
• 2 years previous experience as Restaurant Manager in a 4* hotel.
• Good working knowledge of hotel computer applications.
• Experience in banqueting will be an added advantage
• A passion for delivering exceptional levels of guest service.
• Able to work flexible hours.

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To promote the image and services of the company so that maximum growth occurs through gaining new clients and contacts

Responsibilities

• To identify prospective clients’ needs, by questioning, observation and the completion of a full sales survey.
• To entertain prospective clients, where possible combining this with visits to existing satisfied customers.
• To liaise closely with operational staff on all details for a prospective new contract and gain their agreement on all details.
• To maintain communication with the client once the contract is opened and shows an ongoing interest in the operation.
• To complete a daily/weekly log of all activities.
• To analyse statistics thereby identifying key sales areas, problems and success rate.
• To research prospective client details, finding out as much as possible about the company to ensure a professional approach.
• To constantly monitor and be aware of competitor activity.
• To present a realistic proposal to a prospective client, having thoroughly researched cost factors and ensure that the proposal is achievable.
• To constantly be aware of new business opportunity and action these.
• To achieve or better budgeted sales targets.
• Perform other hotel-related duties as required

Requirements

• Diploma in sales and marketing from accredited collage/University
• 2years’ experience in in the same position
• Fluent in written and spoken English

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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.
• Good leadership skills