We are looking for a dynamic, forward-thinking and pro-active Executive Chef , responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within F&B Production. Be part of a team focused on driving successful business results.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:

• Reports to the General Manager.
• Ensures efficient operation of food production areas.
• Checking all requisitions in your area of responsibility and discuss with the General Manager  before his signature approval. Discuss all provisions-related problems directly with the General Manager on a daily basis.
• Be food cost conscious, Check wastage and assures that unused food is returned to the stores on a daily basis. Checking that the provision master establishes par stock.
• You constantly analyse cost and quality of food production, knows to manage within your set budget and adheres to time management
• Assuring on-going training and that the high standards set by the Group are followed.
• You adhere and maintain all SOP’s.
• Strive for creativity and “Wow” effect when setting up Themed Buffets, BBQ’s and Action Stations
• You assure safe, quality food products and complete guest satisfaction.
• Responsible to implement and maintain all standards set by the group establishes the manner and means to train personnel in his area of responsibility according to standard operating procedures.
• Produces and maintains the highest food quality and controls for all food products served in all areas, according to the needs and desire of the company.
• Constantly thrive to upgrade the food quality and presentation and establish the necessary controls that would assure a high level of quality and consistency.
• Works within his monthly-set food cost budget, adjust food requisitions and controls waste.
• Train safe work habits and alert the team to notify the supervisors on duty of any dangerous or unsafe places in the work area at once (inform the proper department, follow up and keep a file).
• You are instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall kitchen cleanliness.
• Check on all kitchen equipment in your area that has to be
• Follow up on the meat order; work with the butcher on how to go about it.
• Make sure all buffet foods are labelled and menus are displayed in designated areas. Assure proper cleanliness and sanitation of kitchen and food storage areas and equipment in all such areas, according to the standards .
• You have to establish a plan within the Mercure time management agreement to assure safe and constant food production according to daily needs of our guests and company expectations.
• You guarantee that menus, recipes, methods, pictures and specifications given by the group are followed exactly. Check all food storerooms daily. Assure that food is well rotated and first in is first out.
• You check all food outlets, buffets, live stations, and food displays for creativity, quality, cleanliness and food safety, you assures timely set up, schedules well trained cooks in all areas in proper uniform. You check and delegate all special food functions.
• You share the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene.
• Hold daily early morning meetings with the Sous Chef, CDP’s, Outlet Chefs and Pastry Chef.
• Look for solutions to improve on guest complaints: The Assistant F&B & Restaurant Managers are your best friends! On a daily basis discuss any ideas, up-grades and positive changes with them and relate solutions for weekly F & B operation meetings.
• Hands on attitude, leads by example! Always goes the extra mile to ensure Guest satisfaction

Your experience and skills include:

• Vocational certificate or diploma in professional cuisine
• 3 to 5 years of experience
• Significant managerial experience 
•  Perfect knowledge of HACCP guidelines
• Computer literate (Windows environment)
•  Fluent in the national language
• Business English

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We are looking for a dynamic, forward-thinking and pro-active Assistant Front Office Manager of Front Office responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within Front Office. Be part of a team focussed on driving successful business results.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:

• Manages all aspects of the department including but not limited to front office operations, planning, budgeting, customer satisfaction, monthly report, staffing and payroll in accordance with hotel policies and procedure.
•  Provide leadership and support to all members of front office, implement and enforce the ibis Styles standards of excellence in all areas supervised
• To ensure that customer complaints are addressed as soon as they are mentioned.
• To ensure that services offered is consistent and excellent
• To ensure that guest feedback is well recorded in the handover diary.

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We are looking for a dynamic, forward-thinking and pro-active Stores Receiving Clerk of Finance responsible for both strategic and operational requirement of the function. This is a fantastic opportunity to further develop competencies and learning in many areas and functions within Finance. Be part of a team focussed on driving successful business results.

What is in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning opportunities through our Academies and the opportunity to earn qualifications while at work.
• Opportunity to develop your talent and grow within your property and across the world.
• Ability to make a difference in the local community through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:

• Physically checking all items at the Receiving Dock.
•  Receives goods only at the delivery area.
• Checks that the weight count complies with the weight count ordered.
• Checks that the weight count complies with the weight count quoted.
• Checks that the price invoiced is the same as the price quoted.
• Checks that the mathematical calculation on the invoices are correct.
• Ensures that all food & perishable items are as per the receiving specifications given by the Chef.
• Data entry of all items received into the Fidelio Materials Management system.
• Checking of DRR for quantity & pricing with the Invoices/Delivery Notes & reporting discrepancies to Purchase Manager/Chief Accountant.
• Submitting of non- available and short supply list to purchase and chef for further follow-up.
• Ensuring that all items received into the Hotel are as per the Purchase Order issued.
• Ensuring that the user department approves of the quality of the stuff before the receiving is done in the system.
• Items found to be inconsistent with the specifications, (below Or above) or damaged should be returned by the Receiving Clerk to the suppliers immediately through a Purchase Return Note.
• Always keeping the receiving area clean and tidy.
• To maintain a high standard of personal appearance and hygiene at all times.
• Responsible for making sure that the administrative procedure relating to the input and output of goods are followed.
• Making sure that the rules relating to hygiene and safety in the receiving area are adhered to.
• By means of scrupulous maintenance of administrative documents enables the cost of expense to be kept to a minimum.
• Maintains good relations with all departments.
•  Careful that your actions are not commercially damaging to the hotel.
• The Receiving Clerk reports to the Purchasing Supervisor.
• Is in contact with the delivery  of the hotel’s various suppliers.
• You might be required to be called upon to do duties in addition to the above as required.

Your experience and skills include:

• Minimum of a two year college degree in accounting or other relevant field.
• Minimum of one year of Hotel F&B Controls/Receiving experience
• Organizational Skills, Basic writing skills ,Accuracy
• Results oriented, Customer service orientation ,Analytical thinking
• Knowledge of  F&B Controls operations
• Fluency in English
• Proficiency in Microsoft Office Software:  Word and Excel

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What’s in it for you:

• Employee benefit card offering discounted rates in Accor worldwide.
• Learning programs through our Academies.
• Opportunity to develop your talent and grow within your property and across the world!
• Ability to make a difference through our Corporate Social Responsibility activities, like Planet 21.

What you will be doing:

• To reconcile the cost of all officer and entertainment checks and apply credit to the respective departments.
• To prepare analysis on General Stores issues such as guest supplies against budget.
• To verify the accuracy of recipes for the outlets and kitchens for the purpose of inventory control and potential costing.
• To maintain records of inventory transactions which cannot be tracked through the system such as banquet events, cocktails and buffets.
• To audit inventory transactions and make adjustments when necessary.
• To collate and journalize month-end figures.
• To attend month end and other stocktaking activities in all Food & Beverage and general areas. 
• Reconcile and obtain explanation on variation and prepare Inventory Adjustment Authorization for the Director of Finance’s approval.
• To coordinate and assist in the inventory taking of operating equipment every four months.
• To maintain and keep track of all the FF&E items of the hotel and to coordinate and assist in the inventory taking of FF&E every year.
• To have a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned Place of Work to the standard set.
• To be entirely flexible and adapt to rotate within the different sub departments of the Accounting & Finance Division.
• To be fully conversant with all services and facilities offered by the hotel.
• To conduct market survey of different items so as to ensure that the prices paid by hotel should be below the market retail prices.
• To understand and audit the operating procedures (purchasing, receiving, store, preparation etc.) of Materials Management Division.
• To spot check periodically internal purchase orders for Food & Beverage items against their appropriate market lists.

Your experience and skills include:

• Focused personality with experience is essential.
• Strong interpersonal and problem solving abilities.