Current Vacancies at Ogeyi Place Hotels Limited

Job Title: Sales and Marketing Personnel

Location: Port Harcourt, Rivers
Employment Type: Full-time
Reports To: Sales Director

Brief

• Sales and Marketing personnel networks with potential clients, manages large accounts, works to maintain a loyal customer base, and oversees hotel sales and marketing strategies.

Responsibilities

• Demonstrates products and services as deemed necessary by clients and management
• Schedules appointments and meetings as necessary
• Answers questions from clients
• Researches client base to find new types of customers and sells to them accordingly
• Creates a plan for gaining customers and then retaining them
• Analyzes and creates a plan for engaging the target market
• Analyzes the competition to create a plan for engagement
• Demonstrates superior time management skills and meets sales deadlines
• Analyzes current client base or target market for the hotel.
• Devises new ways to expand that client base.
• Develops promotional and advertising materials for the hotel.
• Oversees distribution of marketing materials.
• Reaches out to organizations and businesses that might require a hotel for conferences and events.
• Meets with representatives from these companies to explain the hotel’s merits and amenities.
• Networks with wedding planners and special event planners to encourage hotel bookings.
• Designs and advertises special group rates and packages to increase larger bookings.
• Overcomes hesitations of clients to close a sale.
• Manages accounts of high-profile clients.
• Processes payments and applies discounts as necessary.
• Addresses and resolves any issues or complaints regarding sales or marketing.
• Ensures that guests are enjoying their stay at the hotel and that large group needs are met.
• Maintain contact with clients to obtain feedback and encourage continued patronage.

Requirements

• Bachelor’s Degree required, with high proficiency in computer:
• 4 years of experience in the sales and marketing sector, preferably in the hospitality section.

Required Knowledge, Skills and Abilities:

• Demonstrates strong organizational skills.
• Exhibits excellent interpersonal and customer service skills.
• Is willing and able to travel to establish and maintain client networks.
• Demonstrates ability to think creatively and analytically.
• Is capable of creating and maintaining a large client network.
• Demonstrates familiarity with budget software and financial management.
• Communicates clearly and effectively.
• Possesses strong leadership skills.
• Is familiar with the workings of the hotel and hospitality industry.
• Demonstrates strong persuasive and negotiation skills.
• Works well with a variety of different individuals.

Job Title: Waiter / Waitress

Location: Port Harcourt, Rivers
Reports To: Food and Beverage

Brief

• The Waiter/Waitress will take orders and serve food and beverages to Guests in our restaurant. Always aware of Guest satisfaction to deliver the perfect service experience.
• Ensure high quality of food and beverages to Guests.
• Duties and responsibilities include, but are not limited to: servicing the Guest in a friendly, efficient manner while maintaining a clean and safe work environment.
• Guests must feel welcome, comfortable and well attended to at all times.

Responsibilities

• Greet and escort customers to their tables
• Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies)
• Prepare tables by setting up linens, silverware and glasses
• Inform customers about the day’s specials
• Offer menu recommendations upon request
• Up-sell additional products when appropriate
• Take accurate food and drinks orders
• Communicate order details to the Kitchen Staff
• Serve food and drink orders
• Arrange table settings and maintain a tidy dining area
• Deliver checks and collect bill payments
• Clear dirty plates, glasses and silverware to Stewarding for cleaning
• Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. events & parties)
• Follow all relevant health and safety department regulations
• Provide excellent customer service to guests
• Wait on tables and provide quality service to the customers who arrive at the restaurant.
• Be fully aware of the menu and the specials to inform the customers.
• Suggest specials and appropriate dishes to customers when required.
• To take down orders, deliver it to the kitchen and serve the prepared dishes on the table.
• Regularly replenish the food in the buffet.
• Enquire if you could be of service regularly.
• Be courteous and well mannered.
• Address problems and negotiate with efficiency.
• Multitask with other tables, orders and always have your eye open for when a customer calls.
• Keeping the table clean and tidy.
• Ensure the health department regulations and the quality policy of the restaurant is upheld.

Requirements

• First Degree or Diploma in Hotel Management or related course. Training with subjects concerning the food service industry is a bonus.
• 4 years of experience in the Food and Beverage service is required. Customer service experience preferred, preferably in the hospitality section.
• Prior experience as a waiter or waitress.
• Excellent communication and listening skills.
• Effective multitasking and time management skills.
• Enthusiastic, friendly and well mannered.
• Must have patience while dealing with a customer.
• Basic computer or software knowledge.

Required Knowledge, Skills & Proficiencies:

• Basic Math
• Verbal Communication
• Customer Service
• Resolve Conflict
• Teamwork
• Persistence
• High Energy
• Sell to Customer Needs
• Thoroughness
• Professionalism
• Client Relationships
• Physical Strength
• Stamina.

Job Title: Chef (National & Continental)

Location: Port Harcourt, Rivers
Employment Type: Full-time
Reports To: Head Chef

Brief

• A trained professional cook who is proficient in all aspects of food preparation. A head chef, oversees all aspects of the kitchen.
• Will work closely with other cooks, create menu items and determine food inventory needs.
• Prepares and cook foods of all types.

Responsibilities
Handle Food Production and Provide the Highest Food Quality:

• Maximizes guest satisfaction by providing the highest food quality consistent with cost control and profitability margins of the hotel kitchen.
• Assures adherence to standards of food quality, preparation, recipes, and presentation
• Oversees all food production related areas
• Cleans food preparation areas as determined by law and company policy
• Prepares foods to the specifications of the client
• Makes adjustments to food items to accommodate guests with allergies or specific diet concerns
• Seasons food according to recipes or hotel standard and needs
• Orders ingredients and spices as needed
• Operates various kitchen appliance such as a blender, oven, grill, or stand mixer
• Portions, arranges, and garnishes food based on client preference
• Assists other cooks during the food assembly process
• Devises new recipes
• Estimates expected food consumption and organizes preparation
• Keeps records and accounts of food purchases
• Orders new menu items for specials or cheap deals
• Butchers and cooks animal meat based on the atmosphere
• Meets with customers to ensure a great meal experience
• Prepares any necessary sauces or accompaniments before meal service begins
• Offers a creative menu to attract guests
• Cleans up after business hours
• Communicates with Head Chef and management about how to improve meal service
• Co-ordinates activities, times and communicates priorities to ensure correct preparation, and delivery time to provide food for functions, a la carte, groups, breakfast and rooms service
• Facilitates communication between kitchen production and service staff
• Assures that proper safety, hygiene, and sanitation practices are followed
• Ensures readiness and compliance in case of last minute changes to reservations
• Ensures that prices and portions are offered in accordance with food and beverage profit objectives.

Health and Safety:

• Adheres to all health, sanitation and food safety rules and regulations, and makes sure that all staff adheres to these
• Ensures that all potential and real hazards are reported and reduced immediately
• Fully understands the hotel’s fire, emergency, and bomb procedures
• Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.

Miscellaneous:

• Develops guest / market oriented menus, and changes menus regularly to reflect local, international, seasonal and national trends.

Requirements

• Candidates should possess an OND / HND qualification with 5 years work experience.

Skills and Qualifications:

• Culinary Arts, Kitchen Equipment Knowledge, Butchering, Knowledge of International Cuisines, Creativity, Interpersonal Skills, Culinary Arts Training, Basic Computational Skills, Organisational Skills, Verbal Communication.