Job Listings

- Responsible for doing all preparations before and during the service like preparing tables and polish cutlery. - Keeping track of the stock and supplies in the restaurant and communicating where there might be a shortage like linen, glasswork etc. - Have an extensive knowledge of the menus and other F&B outlets. - Serving in either conference rooms or other F&B outlets if required. - Taking orders from the guests, explaining menu and advising the guest on their decision making. - Liaising with management for advice if required. - Communicating with the kitchen about the orders and being very clear about special wishes of guests. - Consistently upselling of food and beverages and making guests aware of the promotions. - To be aware about the items availabilities. - If necessary preparing orders like drinks and preparing snacks and breads. - Serving at parties and reception if required. - Dealing with the payments and doing closure paperwork if required. - Serving the guests with all F&B requirements during their stay in an attentive and efficient way. - Taking reservations, in co-orporation with the supervisor and hostess/host if necessary because of special requests of the guest. - Responsible for cleaning tasks during and after service. - Making sure that all the guest areas look immaculate. - Attending departmental meetings if required. - Taking feedback from the guests and notifying management about it. - Sharing ideas for improvement. - Know the software in the F&B outlets to be able to put in the orders. - Ensuring the guests receive what they ordered, guest satisfaction is key at all times.

We are looking for a strong, talented, self-motivated and result driven specialists for the position of CIP Consultant/Business development manager- Congo Responsibilities - Plan, Develop and execute strategies to achieve sales targets. - Establish and maintain strong client relationships by delivering excellent customer service. - Effectively communicate the value proposition through proposals and presentations using digital platforms. - Assist clients in gathering the documents and keep clients updated on file progress.

Receptionist is responsible for providing attentive, courteous and efficient service to all guests and coordinating the duties of the front desk. Promptly reports emergencies, accidents, injuries, missing items, damage, engineering items and safety hazards to the management. Reports any deviations from policies, procedures, brand standards and regulations to the management. Should be knowledgeable on hotel facilities and services to assist guests as appropriate and ensures all communication containing company, hotel, brand and guest information is consistent with privacy policies, practices and regulations. Impresses guests with quality and timely service in a pleasant and friendly manner.   KEY RESPONSIBILITIES - - Greet and welcome all guests approaching the Front Desk in accordance with Wyndham standards. - Being able to perform all Front Office duties like check-in and check-out of guests, answering the phone according to etiquette, help guests with their inquiries, taking reservations and performing administrational tasks. - Be familiar with all the Front Office software required for the Front Office Receptionist. - Ensure that all hotel standards are met when serving the guests and handling information. - Answer guest inquiries about hotel services, facilities and hours of operation in a timely manner. - Ensure logging and delivery of packages, mail and messages to guests and meeting rooms. - Review Front Office log and Trace File daily. - Answer inquiries from guests regarding restaurants, transportation, entertainment, etc. - Be familiar with all in-house groups. - Be aware of closed out and restricted dates. - Promote and sign up Wyndham Rewards memberships to guests. - Have knowledge of emergency procedures and assist as needed. - Use proper etiquette at all times when communicating with guests and associates. - Be able to perform and complete all tasks and duties on the shift checklist in a timely and efficient manner. - Maintain and market promotions and guest programs. - Consistent professional and positive attitude and actions when communicating with guests, vendors and associates. - Comply with policies and procedures. Practice safe work habits and comply with sanitary, safety, security and emergency procedures. - Report any incidents of guest dissatisfaction or unusual matters of significance to manager / supervisor so that corrective measures may be taken.

Support the Treasury/Finance department responsibilities in relation to processes, procedures, applicable rules and regulations. The AP analyst will be responsible for processing the day-to-day operations of the AP department in a fast-paced and dynamic real estate development, asset management and hospitality group. Responsible for processing and ensuring the accurate and timely payment of invoices and expenses. This includes coding, processing, and reconciling vendor payments, maintaining vendor records, and ensuring compliance with internal controls and financial and banking policies. - Process all payment requests in a timely and accurate manner. - Review requests and resolve any discrepancies. - Maintain accurate and up-to-date records and information. - Ensure compliance with internal controls, financial and banking policies. - Assist with the preparation of all reports. - Respond to all types of inquiries and resolve payment issues. - Processing vendor registrations - Updating trackers and status reports - Work well with other team members and work as one team - Continuously review and recommend improvements to the accounts payable process. - Managing increasingly high volumes of email requests and responses

Support the Treasury/Finance department responsibilities in relation to processes, procedures, applicable rules and regulations. Principally, this will take the form of undertaking day-to-day monitoring and reporting the adherence of the business.  The Accounts Payable Manager will be responsible for managing the day-to-day operations of the Accounts Payable department in a fast-paced and dynamic real estate development, asset management and hospitality group.  This role requires strong leadership skills and a deep understanding of finance operations and financial processes, as well as a commitment to high attention to detail, accuracy and efficiency. - Oversee and manage the daily operations of the Accounts Payable department, including managing a team - Ensure timely and accurate processing of all invoices/requests - Maintain internal & external relationships and resolve any discrepancies or disputes and informing of status updates - Negotiating payment plans - Manage priorities quickly and efficiently - Ensure that all documentation / requests are in line with compliance and company policies and procedures, as well as applicable accounting and banking regulations - Setting up process maps and procedures and training all necessary team members / internal teams on full process - Develop and implement procedures to improve the efficiency, visibility, and accuracy of the Accounts Payable whole process - Collaborate with all other departments, including all other finance functions to support overall company goals - Assist in building forecasts and trackers to improve future visibility on upcoming payments - Build a strong team that work well together as one team to achieve goals - Provide regular reports on status of requests, payments, activity and performance - Communicate group Ageing reports - Implement new process on dealing with incoming requests - Managing increasingly high volumes of email requests - Define clear roles & responsibilities for team members - Perform other duties as assigned  

This role includes the necessity for a vast range of experience relating to the General Ledger function to ensure candidate can lead to the overall improvement, efficiency, and achievement of the team.   Responsibilities: - Overseeing the functions taken up in the division in relation to the main business. - Preparing bank reconciliation in a timely fashion - Reviewing Bank and petty cash transactions posting. - Reviewing fixed assets depreciation and disposals. - Preparing fixed assets schedule on a weekly/monthly basis. - Reconciliation of G/L accounts to identify inconsistencies - Collaborating with key divisions, other accountants, and Head of Departments to guarantee control. - Utilizing the full potential of the new AX Dynamics ERP system & CRM to assist with system related controls, processes, and reporting. - Preparing VAT returns and posting VAT entries. - Ad Hoc projects - Reconciliation of bank loans and calculation of bank loan accruals. -  

- Be fully aware of all menu items, their recipes, methods of production and presentation standards - Prepare and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary - Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service - Perform duties of Chef de Partie in his/her absence - Lead and support the junior members of the team - Project a pleasant and positive professional image to all contacts at all the times - Daily data collection and reporting of issues as they arise - Review the daily production sheets with Chef de Partie or Sous Chef when the first is not present - Prepare and when required delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service - Actively participate in training of culinary skills to junior team members - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops - Ensure that station opening and closing procedures are carried out to standard - Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses - Operate all kitchen equipment and conduct them with safety in mind at all the times - Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines - Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely fashion - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program - Adhere to all environment policies and programs as required - Make sure to log all information in the kitchen log book - Briefing with team on new happenings and follow up - Monitor delivery and delegate to arrange accordingly - Follow cleaning schedules - Always do the line check - Run the section with great confidence and with great sense of urgency - Be able to distribute tasks to junior team members - Strong communication and liaison with all the chefs of different levels of the kitchen - Key relationship with the Sous Chefs and Chef de Partie - Stock rotation (FIFO) - Vegetables, dried goods and other food related items to be stored properly - Be aware and apply the principle of HACCP program - Work related trainings to be given to junior team members if necessary - Other reasonable duties as required

BMS Operator is responsible for supervising and controlling the Building Management System. This positon is also responsible for maintaining the HVAC equipment by performing routine inspections, troubleshooting, diagnosing any system related malfunctions in accordance with standard operation and maintenance procedures.    KEY RESPONSIBILITIES - Regularly monitor the operation of the facilities through the combined use of computerized Building Management System (BMS) and by frequent physical inspection. - Identify and correct any operational abnormalities involving temperature, flow, humidity, pressure, emissions, odour, noises, and ventilation to ensure maximum occupant comfort levels and operational efficiency. - Perform preventive maintenance tasks as directed, complete and document repairs as needed in an effective, timely, and efficient manner. - Monitor the critical alarms via the Building Maintenance System, respond and take necessary corrective action to mitigate and restore normal operation in a timely and effective manner. - Ensure the quality of all work completed by both employees and external contracted staff adheres to the standards of good engineering practice. - Contribute to guest satisfaction standards by ensuring that technical support services are quickly addressed, and where possible, anticipate, individual needs. - Ensure the safety and comfort of guests and that any requests for service are handled in a courteous and efficient fashion.

- Oversees the organization's safety and security operations department. - Conducts performance evaluations for security staff that are timely and constructive. - Review, revise, maintain, and implement the organization's fire prevention, safety, and security policies and procedures. - Oversees parking operations, including issuing parking decals, permits, and citations. - Conducts inspections to identify fire, safety, and security risks; recommends and implements solutions. - Conducts risk management audits and asset loss investigations. - Coordinates with local law enforcement and safety staff as required to support and/or conduct investigations and prosecutions. - Drafts and submits reports and work orders related to fire, safety, and security operations. - Coordinate with the local police, and CID if required. - Perform all tasks consistently in line with the hotels standards and adhere to all legal and statutory requirements.

- Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present - Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service. - Actively participate in training of culinary skills to junior talents. - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met. - Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops - Ensure that station opening and closing procedures are carried out according to the standards. - Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses. - Ensure FIFO is practiced. - Operate all kitchen equipment and conduct them with safety in mind at all times - Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines. - Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion. - Compliance with all safety regulations of assigned tasks - Ensure a clean and safe working environment with active participation in the hotel health and safety program. - Adhere to all environment policies and programs as required. - Make sure to log all information in the kitchen log book. - Briefing with talents on new happenings and follow up. - Cleaning schedule to follow. - Always do the line check. - Ensure full liaison with other members of the section and the kitchen team. - Strong communication with Chefs de Partie of the section. - Key relationship with all chefs and colleagues. - Daily data collection and reporting of issues as they arise. - Vegetables, dried goods and other food related items to be stored properly. - Understand and apply the principles of HACCP program.

We are currently seeking for young, dynamic, self-motivated Food & Beverage professionals who assist to organize and direct a team that develops top quality of food & beverage products, with prompt, accurate and personalized service. As a Headwaiter you are responsible to provide professional service to our guests, ensuring their restaurant visit will become a memorable dining experience.   Job Duties   - 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 - Serve food and drink orders - Check dishes and kitchenware for cleanliness and presentation and report any problems - Arrange table settings and maintain a tidy dining area - Deliver checks and collect bill payments - Carry dirty plates, glasses and silverware to kitchen for cleaning - Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties) - Provide excellent customer service to guests

- Responsible for doing all preparations before and during the service like preparing tables and polish cutlery. - Keeping track of the stock and supplies in the restaurant and communicating where there might be a shortage like linen, glasswork etc. - Have an extensive knowledge of the menus and other F&B outlets. - Serving in either conference rooms or other F&B outlets if required. - Taking orders from the guests, explaining menu and advising the guest on their decision making. - Liaising with management for advice if required. - Communicating with the kitchen about the orders and being very clear about special wishes of guests. - Consistently upselling of food and beverages and making guests aware of the promotions. - To be aware about the items availabilities. - If necessary preparing orders like drinks and preparing snacks and breads. - Serving at parties and reception if required. - Dealing with the payments and doing closure paperwork if required. - Serving the guests with all F&B requirements during their stay in an attentive and efficient way. - Taking reservations, in co-orporation with the supervisor and hostess/host if necessary because of special requests of the guest. - Responsible for cleaning tasks during and after service. - Making sure that all the guest areas look immaculate. - Attending departmental meetings if required. - Taking feedback from the guests and notifying management about it. - Sharing ideas for improvement. - Know the software in the F&B outlets to be able to put in the orders. - Ensuring the guests receive what they ordered, guest satisfaction is key at all times.

- To receive and follow for day to day maintenance call. - Report the summary of job carried out for individual guest rooms and common area including all used Materials. - To carry out any ceramic tiling, retiling, silicon and grouting work. - In addition to carry out Brick laying, hollow block work. Cement plaster work, Casting of plain cement concrete. - Modification and installation work for marble top and granite panel for wash basin and kitchen top counter. - To prepare the surface ready for application of paint such as sanding, filling, joint repair and re cleaning work - To carry out all types of painting work such as application of water base, oil base epoxy paints and top coat paints. - Proper application on gypsum, cemented, wooden, blocks, etc. - Provide assistant to the team whenever requested for any issues to complete project smoothly and safely. - Contribute to guest satisfaction standard by ensuring that technical support services quickly address. Ensuring first safely meaning and comfort of guest. - Ensure the quality of all completed by both employers and external contracted staff adheres to the standard of good engineering practice. - Study for consumable spare materials rectification and want on repair instead of replacement with in limitation for saving and safety consideration.

KEY RESPONSIBILITES - Review the daily production sheets with Demi or Chefs de Partie or Sous Chef when the first is not present - Prepare, and when required, delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guests service - Actively participate in training of culinary skills to junior talents - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keep work station clean and organized including, but no limited to, fridges, freezers, counter tops and stove tops - Ensure that station opening and closing procedures are carried out to standard - Keep over-production and food waste to a minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses - Ensure FIFO is practiced - Operate all kitchen equipment and conduct them with safety in mind at all the times - Ensure that all the food products are handled, stored, prepared and labelled properly and served safely in accordance with hotel and government food safety guidelines - Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chefs de Partie or Sous Chef in a timely fashion - Compliance with all safety regulations of assigned tasks - Ensure a clean and safe working environment with active participation in the hotel health and safety program - Adhere to all environment policies and programs as required - Make sure to log all information in the kitchen log book - Briefing with talents on new happenings and follow up - Cleaning schedule to follow - Always do the line check - Ensure full liaison with other members of the section and the kitchen team - Strong communication with Chefs de Partie of the section - Key relationship with all chefs and colleagues - Daily data collection and reporting of issues as they arise - Vegetables, dried goods and other food related items to be stored properly - Understand and apply the principles of HACCP program - Other reasonable duties as required

- Roadshow bookings – booking of meeting venues, accommodation, transfer, visas etc - CRM roadshow cost updates + release of roadshow booking summaries - Prepare daily, weekly and monthly reports + PRs and vendor invoices - Support the Travel team in Travel and QA tasks - Liaise with different departments such as Finance, Sales, DTS, Marketing - Organizing staff travel and roadshows - Electronic and digital filing as required - Performs other related duties as assigned

- Be fully aware of all menu items, their recipes, methods of production and presentation standards - Prepare and service of hot and cold dishes, responsibility for the section, carrying out ordering and stock rotation where necessary - Carry out close liaison with all sections of the kitchen in order to ensure smooth and efficient service - Perform duties of Chef de Partie in his/her absence - Lead and support the junior members of the team - Project a pleasant and positive professional image to all contacts at all the times - Daily data collection and reporting of issues as they arise - Review the daily production sheets with Chef de Partie or Sous Chef when the first is not present - Prepare and when required delegate the production of the necessary food items in accordance with standards in a timely and efficient fashion to ensure that there is no interruption to guest service - Actively participate in training of culinary skills to junior team members - Adhere to standardized recipes and specifications in order to maintain consistency and ensure all standards are met - Keep work station clean and organized including, but not limited to, fridges, freezers, counter tops and stove tops - Ensure that station opening and closing procedures are carried out to standard - Keep over-production and food waste to minimum, ensure proper rotation, labelling and storing of food in order to reduce food cost expenses - Operate all kitchen equipment and conduct them with safety in mind at all the times - Ensure that all the food products are handled, stored, prepared and served safely in accordance with hotel and government food safety guidelines - Report any and all deficiencies in kitchen equipment functionality and quality of food products to Chef de Partie or Sous Chef in a timely fashion - Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the hotel health and safety program - Adhere to all environment policies and programs as required - Make sure to log all information in the kitchen log book - Briefing with team on new happenings and follow up - Monitor delivery and delegate to arrange accordingly - Follow cleaning schedules - Always do the line check - Run the section with great confidence and with great sense of urgency - Be able to distribute tasks to junior team members - Strong communication and liaison with all the chefs of different levels of the kitchen - Key relationship with the Sous Chefs and Chef de Partie - Stock rotation (FIFO) - Vegetables, dried goods and other food related items to be stored properly - Be aware and apply the principle of HACCP program - Work related trainings to be given to junior team members if necessary - Other reasonable duties as required

- Ensure The First Collection brand standards, policies and procedures are adhered to all times. - Greet and welcome all guests approaching the Front Desk in accordance with TFC standards. - Lead and supervise all Front Desk Agents in running each shift smoothly. - Being able to perform all Front Office duties like check-in and check-out of guests, answering the phone according to the hotel etiquette, assist guests with their inquiries, taking reservations and performing administrational tasks. - Train all new joiners and team on hotel procedures and policies. - Handling cashiering duties and forex exchange. - Be familiar with all the Front Office systems and software required for the position. - Ensure that all hotel standards are met when assisting the guests and handling information. - Answer guest inquiries about hotel services, facilities and hours of operation in a timely manner. - Review Front Office logs, Trace File and Credit Limit daily. - Answer inquiries from guests regarding restaurants, transportation, entertainment, etc. - Be familiar with all in-house groups. - Be aware of closed out and restricted dates. - Coordinate with Duty Manager on any challenges and solution during each shift. - Be familiar with hospitality vocabulary and codes. - Have knowledge of emergency procedures and assist as needed. - Always use proper etiquette when communicating with guests and associates. - Be able to perform and complete all tasks and duties on the shift checklist in a timely and efficient manner. - Lead by example in upselling rooms, meal packages and other promotions or guest programs. - Maintain a clean and tidy work area. - Perform any other works as and when assigned by the line manager and/or management.

Senior Interior Designers are typically involved from the start of the planning process and will plan each element of a building's interior, from the physical lay-out of the venue, to picking the smallest final touches of the design.   - Participating in client meetings to discuss design plans and gather feedback on preliminary designs - Reviewing construction documents to ensure that specifications meet design requirements - Coordinating with architects and contractors to ensure that construction meets design specifications - Creating conceptual sketches, renderings, and other illustrations to communicate design concepts to clients - Compiling data regarding client preferences, lifestyle habits, and architectural styles to create a design concept that meets the client’s needs in terms of style and ergonomics - Presenting design concepts to clients in order to gain approval of preliminary plans - Developing interior design concepts for commercial, retail, or industrial spaces - Consulting with clients about their needs in order to create a design solution that meets their goals within their budget constraints - Managing the design process from start to finish by overseeing contractors, scheduling meetings with clients and other team members, and communicating with clients

- To monitor and supervise the project execution process on site based on approved design and budget within the agreed deadline. - Examine the project program and following up closely with contractor and sub-contractor to ensure smooth construction procedure and handing over. - Conduct quality checks on work carried on and attending all on progress issues and obstacles and come up with solution/enhancement. - Coordinate with contractors, suppliers and consultants and keep The Director updated. - Attend all related progress and technical meetings and draft a weekly report. - Checking of invoices from contractors based on the work done at sites. - Checking on submitted samples and make sure that contractor adhere to approve.

- The F&B Sales Manager is responsible for maximizing revenue and profitability from all market segments with a special emphasis on building corporate relationships. - Works closely with the VP F&B and Cluster Director of F&B’s in order to increase the Revenue. - To regularly make face-to-face sales calls to meet key accounts and contacts directly. - Develops strong rapport and builds business relationships with local customer base through sales and customer meetings. - To maintain all sales systems, such as sales records and reports and mailing lists. - To organize and, if & when needed, to participate in sales trips and as well as to make sure that the F&B is participating in local & international platforms as appropriate. - To attend all company social and promotional functions, maintaining a high profile with current and prospective clients - Prepares the annual budget and sets yearly/periodic targets for the team. - To organise and streamline the administration of the department including but not limited to taking reservations, group bookings, updating reports, guest capture ratio, 10-day forecast, promotions communication, VIP guest report etc for a smooth overall operation. - Coordinates with venue managers to ensure delivery of the highest standards of services to exceed customer expectations. - Manages VIP table bookings for TFG Senior management.