Ongoing recruitment in an Leading Eatery

A leading Eatery in the Hospitality Industry is currently seeking energetic, personable candidates to join our growing team within the capacity below:

Job Title: Waiter / Waitress

Location: Keffi, Nasarawa
Employment Type: Full Time

Job Description

• The Waiter / Waitress serves at the bar and garden
• He/she shall be responsible for taking and reporting orders to the bar manager and delivering to the customer.
• He/she shall account for all order taken and delivered to the customer.

Job Responsibilities

• Welcome and acknowledge all guests according to company standards in a timely, friendly and efficient manner.
• Speak with others using clear and professional language using appropriate etiquette.
• Taking beverage orders and serving them to guests on a timely manner.
• Always respond to guest requests in a timely, friendly and efficient manner.
• Mix and garnish beverages according to recipe and portion control standards.
• Should be fully aware of the bar and lounge menu along with their prices.
• Good knowledge of wine selection, wine service and Beer service.
• Take guest beverage or food orders and input them to the point-of-sale system.
• Ensuring that the bar and lounge stations are fully stocked, clean and tidy at all times.
• Establish rapport with guests to build loyal and satisfied customers.
• Ensure knowledge of menu and restaurant promotions and any special offers.
• Replenish beverages and ensure guest satisfaction throughout the meal service.
• Able to up-sell all promotion available in the outlet.
• Ensure serving station is well-stocked at all times.
• Accurately total, process and collect payments from guests to include, but not limited to, using the point-of-sale system.
• Should know basic cashiering procedures like handling money, processing credit and debit cards, making change.
• Be responsible for billing / payment and collecting feedback from the guest.
• Clear tables and prepare for service by polishing cutlery, glassware and crockery etc.
• Complete closing duties, including storing all reusable goods, breaking down goods, cleaning all equipment and areas.
• Return all equipment to proper locations, locking refrigerators, restocking items, turning off lights, locking doors and completing bar closing checklist.
• Stock and maintain the bar with all the required supplies and inventory (eg: beer, wine, spirits, paper products, straws, stirrers, condiments, glassware, ice cubes etc.)
• Always take responsibility for ensuring a positive guest experience.
• Take ownership of guest request and follow up guests incidences.
• Assist in carrying out scheduled inventories of products and operating equipment.
• Perform any other assigned reasonable duties and responsibilities as assigned or as requested by Supervisors or Manager.

Job Requirements Education

• Hotel Management Diploma holder, OND or similar qualification.
• Knowledge of computers, Wines, POS – Point of sales system.

Experience:

• 1 to 2 years’ experience as a Bar Waiter / Waitress in a full-service hotel preferred.

Other Requirements:

• Have sound knowledge of spirits, beers, wine, cocktails and coffee.
• Should have excellent communication skills.
• Flexibility to work longer hours as per business demand.
• Be courteous, professional and provide efficient service.

Job Title: Sous Chef

Location: Keffi, Nasarawa
Employment Type: Full Time

Job Description

• We are looking for a professional Sous Chef. The successful candidate will employ its culinary and managerial skills in order to play a critical role in maintaining and enhancing our customers’ satisfaction.

Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation.
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

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.
• Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
• Trains employees in safety procedures.

Requirements

• B.Sc Degree in Culinary Science or related certificate would be a plus
• Average of 5 years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)

Job Title: Bar Manager / Bartender

Location: Keffi, Nasarawa
Employment Type: Full Time

Summary
The role will include:

• Serving customers,
• Making juice bar drinks,
• Setting and maintaining attractive displays, and cleaning and maintaining the juice bar area according to the specifications and the Health requirements.
• The person will ensure a positive company image by providing courteous, friendly, and efficient customer service to customers and team members.
• And will be responsible for supervising the day tday operations and efficient functioning of other employees at outlet.

Primary Responsibilities
Customer Service:

• Provide excellent service tour guests. Give every customer immediate and undivided attention.
• Interact with customers, take orders for drinks.
• Plan and present bar menu.
• Serve drinks to the customer.
• Check identification of the guest to make sure they meet age requirements for purchase of alcohol and tobacco products.
• Mix ingredients to prepare cocktails and other drinks.
• Mix drinks, cocktails, and other bar beverages as ordered and in compliance with hotel standard drink recipes.
• Prepare alcoholic or non-alcoholic beverages.
• Serve Wine and Beer to guests.
• Arrange bottles and glasses to make attractive displays.
• Assess customers’ needs and preferences and make recommendations.
• Ability to Sell or influence others for up-selling and suggestive selling.
• Provide recommendations and suggestions to guest for choosing Drinks.
• Serve customers in a friendly and helpful manner.
• Keep the bar counter and work area neat and clean at all times.
• Provide guidance to guests on resort activities, dining options, and general resort and Regional information.
• Determine when a customer has had too much alcohol and if required refusing any further serving in a polite way.
• Demonstrate a thorough knowledge of food and beverage products, menus and Promotions
• Clean up after customers are done and clean the work area.
• Clears ashtrays as and when required.
• Maintain a clean working area by sweeping, vacuuming, dusting, cleaning glass doors and wiows, etc. if required.
• Maintain liquor inventory and consumption.
• Collect payment for drinks served and balance all receipts.
• Prepare inventory or purchase requisitions as needed to replenish supplies.
• Perform other duties as and when assigned by the hotel management.
• Ensure customers are satisfied and Have a positive experience.
• Have a high level of presence in the bar and be confident in communicating with customers and ensure that their expectations are met and exceeded.

Third Party Management:

• Liaises with suppliers, distributors and other service providers to the store.
• Assist with ordering and stock control where necessary
• Coordinate minor repairs for assets such as ACs, juicers, refrigerators and other assets.
• Reports major repairs and maintenance work to the facility company & follow up to ensure appropriate work is done.

Inventory Management:

• Ensure that all billing and cashiering are conducted as per the required standards
• Be responsible for opening/closing
• Stock Management

Other Responsibilities:

• Operate equipment and serve product in the bar area.
• Ensure a fresh and appealing display by keeping cases, shelves, and displays clean and well stocked, while continuously checking and ensuring freshness and quality of products.
• Follow bar procedures to maintain supplies, storage and coolers and ttrack product transfers and spoilage.
• Assist with sampling program by keeping sample areas full, clean, and appealing and by sampling products directly to customers.
• Operate and sanitize all equipment in a safe and proper manner.
• Follow and comply with all established policies and procedures e.g. compliance to dress code,
• Hygiene standards.
• Generate and send required reports to management.

Educational or Skill Qualifications

• Must have at least 3 years experience as a mixologist/ bartender.
• Strong work ethic and integrity
• Exceptional customer service, friendly personality and positive attitude
• Good verbal and written communication skills (English)
• Willingness to work as part of a team
• Ability to follow instructions and procedures
• Ability to sell proactively
• Effective time management skills
• Candidates should possess a minimum of an OND.
• Ability to prepare variety of cocktails.
• Ability to satisfy patrons’ requests in a timely manner.
• Ability to keep well-stocked bar with an adequate supply of liquor, beer, wine, mixers, ice, napkins, straws, glassware, and other accessories.
• Ability to assess customer preferences and making drink recommendations.
• Ability to provide positive and friendly guest experience by interacting with patrons.
• Excellent Numeracy and logistical planning skills

Essential Job Functions:

• Ability to stand and walk for extended periods of time
• Ability to lift loads, and push and pull carts.

Job Title: Executive Chef / Kitchen Manager

Location: Keffi, Nasarawa
Employment Type: Full Time

Job Description

• The Executive Chef is responsible for all food production, menu development, food purchase specifications and standardized recipes
• He / She is also responsible for maintaining the highest professional food quality and hygiene standards throughout the food production process in the hotel.

Key Responsibilities

• The Executive Chef schedules and coordinates the work of the chefs, cooks and other kitchen employees to ensure that food preparation is economical, technically correct and within budgeted cost
• Evaluates food products to ensure that the restaurant quality standards are consistently attained
• Projects annual food, labor and other costs and monitors actual financial results and takes corrective action as necessary to ensure that the financial targets are met
• Develops standard recipes and techniques for food preparation and presentation which help to assure consistently high quality.
• Implements measures to minimize food costs, exercise s portion control for all items served and works with the food & beverage manager in establishing menu selling prices
• Interacts with the food & beverage department to ensure that food production consistently meets or exceeds the expectation of guests.
• Research and implement new culinary trends
• Delegate daily tasks to sous chef and other kitchen staff; manage their progress throughout the day
• Must be great with variety of dishes ( e.g local dishes, la carte, buffet and oriental).

Ensuring Culinary Standards and Responsibilities are Met:

• Provides direction for menu development.
• Monitors the quality of raw and cooked food products to ensure that standards are met.
• Determines how food should be presented, and create decorative food displays.
• Recognizes superior quality products, presentations and flavor.
• Ensures compliance with food handling and sanitation standards.
• Follows proper handling and right temperature of all food products.
• Ensures employees maintain required food handling and sanitation certifications.
• Maintains purchasing, receiving and food storage standards.
• Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.

Key Requirements

• Culinary Arts Degree and / or other Culinary Certification
• Proven 3 – 4 years Executive Chef Experience in a 4 – 5 Star hospitality industry
• Great attention to detail and creativity
• Must be proficient in the use of Opera and Micros
• Must be willing to work within Keffi, Nasarawa State in Nigeria
• Excellent time management and organizational skills
• Willingness to replenish professional knowledge
• In depth knowledge of sanitation principles, food preparation and baking techniques and nutrition
• Communication, dexterity, creativity and leadership skills
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Vast knowledge in culinary arts, including any new up and coming food trends
• Expert skills and experience planning, designing, and preparing meals

Job Title: Security Personnel

Location: Keffi, Nasarawa
Employment Type: Full Time

Job Description

• The security personnel shall be responsible for security watches to prevent theft and to ensure total safety within the environment.
• He/she hall report all suspect activities and safeguard the environment.

Job Responsibilities

• Responsible for the security and safety of Customers; Staff; Building; Assets and Stock.
• Maintain safe and secure environment for customers and employees by patrolling and monitoring premises and personnel.
• Assist the management in enforcing staff discipline, rules and regulations.

Safeguarding Customers, Staff, Building, Assets, Stock:

• Secure the premise by partaking regularly in patrol / in store walks as per bit postings / roaster and monitoring surveillance equipment; inspecting buildings, equipment, and access points; permitting entry.
• Spot check of the back store, registers & entry point for vendor / suppliers and other points of exit / entry.
• Continuous check of staff and movement of goods / stock from back store to in store
• Help maintain store shrinkage along with the relevant departments.
• Prevent losses and damages by reporting irregularities; informing violators of policy and procedures; restraining trespassers.

Compliance with company policies & procedures on Safety & security measures:

• Ensuring all systems, process & checks are followed by staff and suppliers.
• Fire safety norms & standards are strictly adhering to.
• Actively involved in store opening & closing process.

Parking Control:

• Ensure that parking decorum is maintained.
• Adherence to Car park management.
• Handle the issues relating to rift, fights, indiscipline, etc.
• Control traffic by directing drivers.
• Counter measures for bomb threat.
• Resolve vehicle damage, loss; theft, stealing.
• Clearing of traffic at store entrance & exit points.

Security Gadgets:

• Monitor the performance of all security gadgets – camera, fire equips, safety equips, etc.
• Assist in capturing of all vital information through gadgets.
• Assist in reviewing the recordings.
• Assist in analysing information to resolve incidences.

Skills

• Experience in security services.
• Intelligence.
• Investigative skill.
• Agile and fit.
• Crime prevention and detection skill.

Job Title: Customer Service / Host / Hostess

Location: Keffi, Nasarawa
Employment Type: Full Time

Job Description

• A customer service personal/host or hostess is responsible for the customers’ initial reaction in the restaurant. He/she is also responsible for ensuring the prompt recognition and seating of all guests in the restaurant, as assigned and assist the servers in providing attentive, courteous and efficient service to guests throughout their dining experience. She is also responsible for assisting in the collection of payment for guest transactions, answering phone calls, and scheduling reservations.
• Job Requirements
• Greet and seat our guests.
• Keep host station well maintained; take service orders and reservations.
• Help servers and when needed.
• Have a full knowledge of menu selections and know table rotation for wait staff.

Job Qualifications

• Have a Secondary School Certificate an OND or HND.
• Must be between 18-25 years old
• Works well as part of a team and on individual tasks
• Excellent at verbal communication
• Works well and efficiently under pressure
• Good interpersonal skills and communication with all levels of staff and management
• Candidates must have minimum of 2 years working experience in the hospitality industry.
• Applicants should be willing to work six days in a week and evening shifts.
• Willing to work nights, holidays, and weekends
• Must have relevant experience as a runner in an eatery/bar or lounge.
• Strong attention to detail
• High energy levels

Deadline: 18th May, 2021.

Method of Application
Interested and qualified candidates should send their CV to:
minglesgardenplus@gmail.com using the Job Position as the subject of the email.
Or
Contact: 09022382675 to submit in person and for any enquiries.

Note: Shortlisted applicants shall be contacted via SMS after the deadline for an interview.