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  • Posted: Aug 14, 2019
    Deadline: Not specified
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    Protea Hotels by Marriott has a footprint of more than 100 hotels in 9 African countries and comprises a full and diverse range of outstanding hotels and resorts offering superior appointments, personalised service and individuality of character.


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    Debtors Administrator

    Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Maintain accurate electronic spreadsheets for financial and accounting data. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Prepare, maintain, and distribute statistical, financial, accounting, auditing, or payroll reports and tables. Complete period-end closing procedures and reports as specified. Prepare, review, reconcile, and issue bills, invoices, and account statements according to company procedures.

         Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Address guests' service needs in a professional, positive, and timely manner. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones and emails using appropriate etiquette. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Perform other reasonable job duties as requested by Supervisors.

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    Head Chef

    Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

    CANDIDATE PROFILE

    Education And Experience

    • High school diploma or GED; 4 years experience in the culinary, food and beverage, or related professional area.

    OR

    • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area.

    CORE WORK ACTIVITIES

    Ensuring Culinary Standards And Responsibilities Are Met

    • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
    • Reviews and adjust systems and procedures in the kitchen to ensure their effectiveness.
    • Develops, designs, or creates new menus and recipes based on standards or artistic contributions.
    • Demonstrates knowledge of high quality food products, presentations and flavor.
    • Ensures compliance with food handling and sanitation standards.
    • Ensures compliance with all applicable laws and regulations.
    • Follows proper handling and right temperature of all food products.
    • Knows and implements brand’s Safety Standards.
    • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
    • Maintains purchasing, receiving and food storage standards.
    • Operates and maintains all department equipment and reports malfunctions.
    • Supports procedures for food & beverage portion and waste controls.
    • Develop and implement environmentally friendly processes and procedures for food preparation, energy use and waste management in the restaurant.
    • Checks the quality of raw and cooked food products to ensure that standards are met.
    • Assists in determining how food should be presented and creates decorative food displays.

    Leading Culinary Team

    • Supervises and coordinates activities of cooks and workers engaged in food preparation.
    • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
    • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
    • Encourages and builds mutual trust, respect, and cooperation among team members.
    • Serves as a role model to demonstrate appropriate behaviors.
    • Ensures and maintains the productivity level of employees.
    • Ensures that menu items are prepared and presented according to use record standards.
    • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
    • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
    • Leads shifts while personally preparing food items and executing requests based on required specifications.

    Maintaining Culinary Goals

    • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
    • Develops specific goals and plans to prioritize, organize, and accomplish your work.
    • Comprehends budgets, operating statements and payroll progress reports as needed to assist in the financial management of department.
    • Schedules employees to business demands and tracks employee time and attendance.
    • Understands the impact of departments operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
    • Orders employee uniforms according to budget and ensures uniforms are properly inventoried and maintained.
    • Reviews staffing levels to ensure that guest service, operational and financial objectives are met.

    Ensuring Exceptional Customer Service

    • Provides services that are above and beyond for customer satisfaction and retention.
    • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
    • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
    • Sets a positive example for guest relations.
    • Handles guest problems and complaints.
    • Strives to improve service performance.
    • Helps employees receive on-going training to understand guest expectations.

    Managing and Conducting Human Resource Activities

    • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills.
    • Identifies the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others.
    • Assists as needed in the interviewing and hiring of employee team members with appropriate skills.
    • Participates in the employee performance appraisal process, providing feedback as needed.
    • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns.
    • Participates in training the Restaurant and Catering staff on menu items including ingredients, preparation methods and unique tastes.

    Additional Responsibilities

    • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
    • Analyzes information and evaluating results to choose the best solution and solve problems.
    • Attends and participates in all pertinent meetings.

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    Clerk-Accounts Payable

    Check figures, postings, and documents for correct entry, mathematical accuracy, and proper codes. Organize, secure, and maintain all files, records, cash and cash equivalents in accordance with policies and procedures. Record, store, access, and/or analyze computerized financial information. Classify, code, and summarize numerical and financial data to compile and keep financial records, using journals, ledgers, and/or computers. Complete period-end closing procedures and reports as specified. Audit cashier banks periodically according to SOPs. Maintain, distribute, and record petty cash, cashier banks, and contracts. Document, maintain, communicate, and act upon all Cash Variances according to SOPs. Act as liaison between property and armored car service or primary banking institution. Participate in internal, external, and regulatory audit processes and ensure compliance with SOPs.

    Follow all company policies and procedures; ensure uniform and personal appearance are clean and professional; maintain confidentiality of proprietary information; protect company assets; protect the privacy and security of guests and coworkers. Speak with others using clear and professional language; prepare and review written documents accurately and completely; answer telephones using appropriate etiquette; ensure that coworkers understand their tasks. Develop and maintain positive working relationships with others; support team to reach common goals; listen and respond appropriately to the concerns of other employees. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors.

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    Banqueting Waiter

    You will enjoy working with a well-synchronized service staff, prepared to do whatever it takes to pull off a flawless event. When the guests arrive, they will be pleased to find your polished appearance and dedication to exceptional service that delights in the details. You will feel a sense of accomplishment knowing that you’ve impressed each guest with personalized attention.

    What You’ll Be Doing

    • Prepare coffee breaks, carts and stations with appropriate supplies
    • Organize tables, action stations, buffets, and carts for service
    • Communicate any additional meal requirements or special requests to the kitchen
    • Ensure courses are properly cleared and crumbed in a timely fashion
    • Manage the presentation of tableware so that it is accessible for the guests
    • Monitor cleanliness and proper sanitization of tables, stations and service areas

    What We’re Looking For

    • Great conversational skills and teamwork-oriented
    • Positive outlook and outgoing personality
    • Previous banquet serving experience is a big plus

    Method of Application

    Use the link(s) below to apply on company website.

     

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