Jobs at Newmark Hotels

Job Advert Summary    

• Maximize overall revenue and profit for all properties through development and implementation of effective inventory and pricing strategies based on future demand forecasts, current trends and historical data. Responsible, in conjunction with the Director of Revenue, for determining the optimal mix of business and managing distribution strategies on all channels to increase revenue and drive market share

Minimum Requirements    

• 3 – 5 years’ experience in Revenue Management
• Hospitality diploma/ equivalent preferable
• Ability to work in a pressured environment
• Willingness to travel when required
• Excellent communication skills
• Excellent attention to detail
• Excellent Planning and Organisational skills
• Computer Literacy: Opera PMS- On Prem and Cloud, Channel Managers, Word & Excel
• Strong guest centric approach
• Must be able to work in a team or independently
• Previous experience with revenue reporting and online travel agents
• Must have knowledge of forecasting and budgeting
• Must have an eye for detail

Duties and Responsibilities    
DAILY DUTIES

• Review daily pick up and loss reports received from properties. Analyse and explain any abnormalities
• Assist Sales, Group Reservations and Reservations with any rate enquiries/negotiations
• Assist Sales and Marketing with any rebate requests
• Check and respond to all emails
• Effectively manage any escalated queries that arise within or in relation to revenue management
• Complete any required reporting
• Work closely with the Sales Co-Ordinator to ensure all relevant information is being communicated across all departments and properties

WEEKLY DUTIES

• Attend and run weekly revenue meetings with the individual properties
• Complete any required reporting
• Maintain and evaluate statistical information for tracking and decision-making purposes
• Review and analyse business forecast and any anomalies

MONTHLY DUTIUES

• Complete any required reporting – Monthly Executive Summaries
• Ensure all reporting formats are updated and prepared for the coming month
• Review targets and performance of sales team and provide the team with feedback

ANNUAL DUTIES

• Take part in the annual budgeting process

ADHOC DUTIUES

• Assist the pre-opening team with collating relative information on the new potential property and market
• Research the potential of new revenue technology

RESPONSIBILITIES

• Oversee the day-to-day running of the revenue department
• Liaise with the Director of Revenue, property management and sales team regarding any possible peak or valley periods
• Maintain and distribute BAR rates and BAR database
• Maintain competitor rate analysis, events diary and promotions for all properties
• Timeous reporting and follow up of any problems
• Work with the Group Reservations Manager to ensure satisfactory room inventory, rate and compliance of rate codes

Deadline:11th May,2026

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Job Advert Summary    

• The Sous Chef plays a key leadership role in supporting the Executive Chef in the day-to-day management of the kitchen. This position is responsible for ensuring exceptional food quality, consistency, and presentation, while maintaining high standards of hygiene, safety, and operational efficiency. The ideal candidate is passionate about plant-based cuisine, thrives in a fast-paced environment, and is committed to delivering a world-class culinary experience aligned with the sanctuary’s standards and guest expectations

Minimum Requirements    

• Proven experience as a Sous Chef or in a similar senior kitchen role.
• Strong experience and passion for plant-based cuisine (essential).
• Creative flair with a keen eye for detail and presentation.
• Strong leadership and team management skills.
• Excellent organisational and time-management abilities.
• High standards of professionalism and personal presentation.
• Strong customer service orientation and understanding of guest expectations.
• Ability to work effectively under pressure in a fast-paced environment.
• Positive attitude with a collaborative, team-focused approach.
• Flexible and willing to work shifts, weekends, and public holidays.
• Demonstrates integrity and acts in the best interest of the company at all times

Duties and Responsibilities    

• Support the Executive Chef in overseeing daily kitchen operations and food production.
• Ensure all company policies, procedures, and standard operating procedures (SOPs) are consistently adhered to.
• Maintain the highest standards of food quality, taste, and presentation, while staying up to date with current culinary trends—particularly in plant-based cuisine.
• Coordinate and manage food preparation schedules in line with business levels, events, and occupancy.
• Supervise, guide, and support kitchen staff to ensure consistent delivery and performance.
• Enforce hygiene, health, and safety standards in accordance with HACCP requirements.
• Assist in setting kitchen goals and proactively identify and resolve operational challenges.
• Train and develop team members on menu items, preparation techniques, and presentation standards.
• Manage stock control, including monthly stock takes and ordering based on forecasted business levels.
• Foster strong working relationships with other departments to ensure seamless guest experiences.
• Ensure all kitchen staff adhere to uniform and grooming standards.
• Maintain a clean, organised, and hygienic kitchen environment at all times.
• Step into the role of Executive Chef in their absence.
• Perform any additional duties as required by management

Deadline:5th May,2026

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Job Advert Summary    

• To provide exceptional customer service by ensuring a high-quality dining experience through professional, courteous, and efficient service, while adhering to company standards and hygiene protocols. The Waiter plays a vital role in creating a welcoming atmosphere, anticipating customer needs, and ensuring seamless food and beverage service. This position requires a strong focus on guest satisfaction, attention to detail, and the ability to work collaboratively with kitchen and front-of-house teams. As a key representative of the establishment, the Waiter upholds brand standards and contributes to a positive, clean, and safe dining environment. The role also includes supporting daily restaurant operations, addressing guest feedback promptly, and consistently promoting a culture of excellence and hospitality

Minimum Requirements    

• Excellent communication skills in English
• Strong attention to detail
• Exceptional customer service skills
• Positive and professional attitude
• Ability to work effectively as part of a team
• Always act in the best interest of the company
• Flexible and available to work shifts, including weekends and holidays
• Well-groomed and presentable appearance

Duties and Responsibilities    

• Adhere to all company policies, procedures, and standard operating procedures (SOPs)
• Prepare the dining area for service, ensuring all mise-en-place is completed to standard
• Greet and serve guests in a professional, friendly, and timely manner
• Proactively attend to guest needs and ensure a consistently high level of service
• Prepare in advance for the arrival of individual and group bookings
• Ensure tables are properly set according to company standards, using clean and undamaged items
• Keep waiter stations fully stocked with clean cutlery, napkins, and other necessary items
• Maintain up-to-date knowledge of the menu, including specials and ingredients
• Clear tables promptly, balancing efficiency with ensuring guests do not feel rushed
• Accurately take and process food and beverage orders, ensuring timely delivery and correct billing
• Consistently uphold the highest standards of hygiene and cleanliness in all work areas
• Perform any other duties as may be reasonably required to support restaurant operations

Deadline:8th May,2026