Job Recruitment at Ngolu Hotel & Residences

Requirements:

• Diploma or degree in Hospitality Management, Housekeeping Operations, or a related field.
• Minimum of 5 years' experience in housekeeping, with at least 3 years in a supervisory or managerial role.
• Experience in a 4-star or higher hotel environment is preferred.
• Strong leadership and interpersonal skills with a focus on team development.
• Excellent attention to detail and organizational skills.
• Solid knowledge of cleaning procedures, laundry operations, and hygiene protocols.
• Ability to manage staffing schedules, supplies, and department budgets. Familiarity with housekeeping management systems and property management software.

Responsibilities:

• Team Leadership: Recruit, train, schedule, and supervise housekeeping staff to ensure efficient and professional service.
• Quality Assurance: Conduct regular inspections of rooms, public areas, and laundry facilities to ensure cleanliness and brand standards are met.
• Inventory Management: Oversee ordering, storage, and usage of cleaning supplies, linen, and guest amenities.
• Guest Satisfaction: Respond promptly to guest requests and feedback related to housekeeping services.
• Operational Efficiency: Develop and implement procedures to improve productivity, turnaround times, and cleanliness standards.
• Budget Control: Manage departmental budgets, control costs, and minimize waste without compromising quality.
• Health & Safety Compliance: Ensure compliance with hygiene, sanitation, and occupational health and safety standards.
• Laundry Operations: Supervise in-house laundry processes to maintain quality and timely linen services.
• Coordination: Collaborate with Front Office and Maintenance teams for smooth room turnovers and guest readiness.
• Reporting: Generate daily, weekly, and monthly reports on occupancy readiness, staff performance, and supply usage.

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Requirements:

• Diploma or degree in Culinary Arts, Hotel Management, or a related field.
• Minimum of 5 Years experience in a professional kitchen, with at least 2 years in a leadership role.
• Proven experience in a 4-star or higher hotel environment.
• Strong leadership, organizational, and communication skills.
• Expertise in international and local cuisines.
• Knowledge of food safety laws and HACCP standards.
• Ability to manage high-pressure environments and deliver consistent results.
• Proficiency in kitchen management systems and inventory software.

Responsibilities:

• Menu Development: Design and update menus for all outlets, incorporating seasonal ingredients, guest preferences, and culinary trends.
• Kitchen Operations: Oversee daily kitchen activities, including food preparation, cooking, plating, and cleanliness.
• Team Leadership: Recruit, train, and manage kitchen staff, fostering a culture of excellence, teamwork, and continuous improvement.
• Quality Control: Ensure consistent food quality, presentation, and taste across all meals served.
• Cost Management: Monitor food costs, portion control, and inventory to maintain profitability and reduce waste.
• Health & Safety Compliance: Enforce hygiene and safety standards per food safety regulations.
• Vendor Management: Source and manage relationships with suppliers to ensure timely delivery of high-quality ingredients.
• Event Catering: Collaborate with the F&B and Events Manager to plan and execute catering for banquets, conferences, and special events.
• Guest Engagement: Interact with guests to receive feedback and tailor offerings to enhance satisfaction.
• Reporting: Prepare reports on kitchen performance, food costs, and staff productivity for senior management.

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Requirements:

• Bachelor's degree in hospitality management, Business Administration, or a related field.
• Minimum of 5 years' experience in hotel operations, preferably in a 4-star or higher establishment.
• Strong leadership and interpersonal skills.
• Excellent communication and problem-solving abilities. Proficiency in hotel management software and Microsoft Office Suite.
• Knowledge of Kenyan hospitality regulations.
• Ability to work under pressure and manage multiple priorities.

Responsibilities:

• Operational Oversight: Manage and coordinate all hotel departments to ensure smooth and efficient operations.
• Guest Experience: Monitor guest satisfaction levels and implement strategies to enhance service delivery.
• Staff Management: Supervise, train, and motivate department heads and staff to maintain high performance and morale.
• Budgeting & Cost Control: Assist in preparing budgets, monitor expenses, and implement cost-saving measures without compromising quality.
• Compliance & Safety: Ensure compliance with health, safety, and licensing regulations as per Kenyan law.
• Quality Assurance: Maintain high standards of cleanliness, service, and hospitality in line with 4-star hotel expectations.
• Reporting: Prepare and present operational reports to the General Manager and senior leadership.
• Vendor & Inventory Management: Oversee procurement, inventory control, and vendor relationships to ensure timely and cost-effective supply of goods and services.

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Requirements:

• Bachelor's degree in Hospitality Management, Event Management, or a related field.
• Minimum of 5 years' experience in F&B and event
• management, preferably in a 4-star or higher hotel.
• Strong leadership, organisational, and interpersonal skills. Excellent communication and negotiation abilities.
• Proficiency in F&B systems and event planning software.
• Knowledge of Kenyan hospitality and food safety regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Responsibilities:

• F&B Operations Management: Oversee daily operations of all F&B outlets, including restaurants, bars, room service, and banqueting.
• Event Planning & Execution: Coordinate with clients and internal teams to plan and execute events such as conferences and corporate functions.
• Team Leadership: Recruit, train, and manage F&B and events staff to ensure excellent service delivery and team performance.
• Budgeting & Cost Control: Develop and manage budgets, monitor costs, and implement strategies to maximise revenue