Job Openings at Hotel Bon Voyage [6 positions]

Posted on :

26 Sep, 2016

Category :

Catering Jobs in Nigeria, Hospitality Jobs in Nigeria

Hotel Bon Voyage is a luxury brand with the vision to be the best value for money hotel in Lagos, Nigeria. Located in the heart of Victoria Island, a modern up and coming district, the hotel overlooks the Kuramo lagoon perfectly placed to attract business travelers.

Job Title:  Front Desk Officer
Location: Lagos

Job Description

  • Greet guests and ask if guests have a prior booking
  • Manage the registration process
  • Ask for identification and ensure that the provided credentials are accurate
  • Handle guest check-ins and check-outs appropriately
  • Take calls and provide information and transfer calls
  • Up selling guest rooms and promoting hotel services
  • Maintain a clean and neat front desk area
  • Provide guests with directions around the hotel
  • Contact housekeeping and maintenance departments when a problem is reported
  • Explain appropriate use of keys and ensure that guests are satisfied with the rooms allotted to them
  • Balance cash at the end of the shift and generate accounting reports for the benefit of the next shift.
  • Build strong relationships and liaise with all other departments for effective and efficient service delivery.
  • Check sort and foward mails
  • Manage accurate accounting of all rooms
  • Provide guests with room keys and call for bellboys
  • Take reservations over the telephone, through emails and in person
  • Answer queries regarding the hotel’s services, charges, dining facilities, sports facilities and travel directions
  • Refer guests to appropriate departments to resolve complaints or provide suggestions
  • Compute bills and take payments

Requirement and Experience

  • Smart and a computer literate, not more than 26 years
  • Good written and verbal communication skills- English

Required Experience:

  • 2 – 5 years
  • Minimum of B.Sc, Only female should apply.

Job Title:  Freelance Marketers
Location: Lagos

Roles and Responsibilities

  • Sourcing & Marketing for new clients (emphasis on Corporates).
  • Effective relationship management of all clientele.
  • Development of innovative ideas that will assist the marketing drive and positively impact HBVs bottom line.
  • Online marketing with effective sales results.
  • Collating sales prospect documentation
  • Develop sales strategy in alignment with HBV’s business objectives and targets
  • Build relationship with target companies/corporate organizations
  • Preparation of annual, bi-annual, quarterly and monthly sales budget/plans for HBV
  • Development and management of database for all existing and prospective clients
  • Develop, implement and monitor winning marketing and branding strategies/concepts for HBVs services
  • Oversees the development and the implementation of frameworks for identifying and marketing new business opportunities
  • Overall responsibilities for all market research activities aimed at identifying potential opportunities for each target market segments
  • Overall responsibility for negotiating with corporate clients and partners in order to minimize risks, maximize profits and provide a good level of stakeholders relationships within the constraints of HBVs corporate and marketing strategies.

Working knowledge, skills and competencies and attributes

  • Excellent knowledge of hospitality market terrain
  • Good knowledge of records/data administration
  • Superior writing, oral, inter-personal skills and presentation skills
  • Intelligent and quick thinker
  • Determined, organized and highly focused
  • Positive and enthusiastic
  • Good appearance with confident demeanour
  • Friendly and able to network and make acquaintances quickly
  • Must be market savvy
  • Must be innovative, responsive and result-oriented
  • Discernible ability to take charge of sales and marketing campaigns by organizing and managing resources in such a way that those resources deliver all the work required to prosecute such campaigns within defined scope and time, and ensure that the aims of the campaign are achieved.
  • Excellent negotiation, people management and problem solving skills – ability to think outside the box

Qualifications and Experience:

  • Minimum of 2 years’ experience in sales & marketing in similar position.
  • A good University Degree in the Humanities, Sciences or the Social Sciences

Job Title:  Food And Beverage Supervisor
Location: Lagos

Roles and Responsibilities

  • To design the food and beverage program for the hotel together with the GM and the Executive Chef.
  • To maintain, administrate and supervise entire F & B Service unit operations of the hotel which includes Restaurant services, Room Service, Bar operations and refreshment, etc.
  • To ensure the quality and hygiene of Food and Beverage are maintained at all times.
  • To provide guests with maximum efficiency of services, comfort and guest satisfaction in relation to Service areas.
  • Ensures high standards of personal hygiene and cleanliness are maintained by staff in F & B Unit.
  • Sets goals, targets for restaurants, bars and follows up on progress.
  • Controls F & B operating expenses.
  • Involves Chef in planning of menus, deciding of pricing which is market-sensitive.
  • Develops wine and beverage lists.
  • Provides General Manager with information regarding client satisfaction and activities of competition;
  • Prepares monthly F&B report.
  • Promote and participate in the maximisation of unit profitability (in areas listed below – see scope of work).
  • To ensure hotel standards of uniform and grooming are implanted throughout the unit according to set standards.
  • To impart training to the unit staff and evaluate work performance of the staff.
  • To hold regular unit meetings.
  • To keep and maintain accurate records according to set standards and procedures.
  • To implement Standard Operating procedures of the unit.
  • To prepare the unit annual budget and control the cost as per the budgets.
  • To ensure high performance and maximum efficiency are achieved.
  • Through the General Manager to facilitate staff development in the F & B unit through skills development training.
  • Promote and assist the maintenance of good internal relations and communications with other departments in the hotel.
  • Co-ordinates with Executive Chef and supervises and advises on food presentation, especially with breakfast and dinner buffets.
  • Ensures the hotel is adequately stocked with service utensils, beverage and wine stocks.

Working knowledge, skills and competencies and attributes

  • F&B skills training
  • CoS Controls
  • Stock management
  • Menu and Beverage Costing
  • Appreciation of Menu Engineering Processes
  • Knowledge on Cutting edge food and beverage concepts, Wine & Spirits, Cocktails etc.
  • Budgeting process and the ability to interpret P&L reports.
  • Basic decor skills, food and beverage garnishes and generic hotel trends
  • Policies and processes development and follow-up for implementation

Qualifications and Experience

  • Ordinary Diploma, Higher National Diploma, Degree in Hotel Management
  • Overall 5 years of industry experience with minimum 3 years in the same role.
  • Certified Restaurant manager

Job Title:  Accommodation and Room Division Manager
Location: Lagos

Roles and Responsibilities

  • To ensure all staff in Housekeeping and Front office departments comply with Hotel Policy regarding uniform and personal hygiene.
  • To be aware of the days business both in Room Occupancy, Special Requirements and VIP needs.
  • Liaise with Reception regarding Room moves, VIP guests, Special Needs and act on any information given.
  • Issue keys, room lists, house assistant check lists and cleaning schedules to housekeeping staff at the beginning of shift and collect and check them at end of shift.
  • Check all work given to the Room Assistants, Linen Porters and Maintenance throughout the day to ensure standards are being adhered to.
  • Knowledge of local and company hygiene, health and safety regulations
  • Developing and utilizing check lists for regular preventative maintenance.
  • Developing and utilizing check lists for regular cleaning and upkeep.
  • Conduct meetings and training sessions as and when required.
  • Participate in the interview, hiring, training, and at times take disciplinary actions on team members.
  • To assist in the development and writing of Housekeeping and Front Office departmental standards and improved processes.
  • To actively train all staff to the standards laid down in the Training Manual and monitor their work performance.
  • Approving Duty rosters for housekeeping, front office and laundry always taking into account the hotel status (Arrival / Departure / Occupancy).
  • Monitor staff performance to ensure that guests are happy and that the hotel facility is well run
  • Minimise wastage of materials and energy through careful monitoring of staff.
  • Coordinating reception services on allocation of accommodation;
  • Liaising with other departments within the hotel, e.g. banquet catering or conferences;
  • Planning staff rotas and covering duty roster slots;
  • Train staff on answering guest enquires about hotel policies and services.
  • Working knowledge, skills and competencies and attributes.
  • Facility management knowledge and expertise
  • Relationship Management
  • Good team player
  • Financial planning and budget management skills
  • Strong ability to remain diplomatic and pleasant, think on your feet and remain calm in a crisis situation
  • Ability to develop strong working relationships with other departments
  • Good knowledge of relevant policies and procedures relevant to the role, such as contract, housing, health and safety cleanliness practices and waste management
  • Flexibility and adaptability with good organisational skills
  • Ability to work under pressure and to solve problems
  • Supervisory or leadership skills.
  • Excellent knowledge of how to inspect properties.
  • Regularly inspect guest rooms, public areas, and recreational area for cleanliness, appearance and also to make sure these areas are kept as per the hotels standard.
  • Ensure all Maintenance work in Bedrooms, Laundry and Public Areas are rectified prior to releasing rooms back to front desk.
  • Ensuring that accommodation is clean, well maintained and attractively presented.
  • Ensure that company standards for guest services, décor, and housekeeping services are met or exceeded.
  • Ensure Guests and Hotel Laundry and Dry Cleaning is dealt to the standard laid down by the hotel management.
  • Maintain par stock levels of stationary, linen and amenity requirements in order to ensure consistency in standards.
  • Excellent customer care and interpersonal skills coupled with a sense of humour and plenty of energy and stamina;
  • Should be able to work on own initiative and have the ability to lead and direct a large team
  • A hands-on management style and a willingness to undertake practical work when required
  • Strong communication skills
  • Excellent ability to motivate staff, delegate tasks and work as part of a wider team
  • IT skills and familiarity with databases and spread sheets for data analysis

Qualifications and Experience:

  • A Bachelor’s degree in Hospitality Management and/or diploma in hotel or other related field.
  • Proficient in Microsoft Office applications.
  • Experience in Hotel/Property Management Software’s,
  • Excellent Revenue Management Systems experience.
  • 7 years managerial experience with a minimum of at least 3 to 4 years work experience as an Executive Housekeeper or Assistant Accommodation Manager within the hotel industry

Job Title:  Executive Chef
Location: Lagos

Roles and Responsibilities

  • To design the food and beverage program for the hotel together with the GM and F & B Services Supervisor.
  • To maintain cutting edge menus thereby meeting the needs of all the guests (local, international)
  • To maintain the budgeted food cost of sales percentage as laid out in the annual budget.
  • To conduct regular training with the kitchen brigade and all food handlers in all aspects of food handling, preparation, storage and general kitchen and personal hygiene.
  • To be financially aware of cost prices of food items used to produce dishes on menus.
  • To instil the importance of controlling food wastage and controlling usage of electricity, gas, water and cleaning materials into the kitchen brigade.
  • To ensure that all foods are used prior to their expiry date to prevent the possibility of food poisoning and wastage.
  • To ensure stock rotation of all products using the “First in First out” (FIFO) method.
  • To conduct monthly stock takes of food items and equipment for control purposes and production results.
  • To liaise with the Restaurant other departments (room service, Pool Side Bar etc) on a daily basis to establish their expected levels of business and food requirements.
  • Review menus according to seasonal requirements
  • To prepare the departmental annual budget and control the cost as per the budgets.
  • To ensure the services provided by the contractors are monitored for quality.
  • To ensure high performance and maximum efficiency are achieved.
  • To ensure that all the departmental staff are completely familiar with safety security procedures and follow the rules and regulations of the hotel strictly.
  • To ensure to conduct monthly inventory of the stocks
  • To be actively involved in the recruitment of suitably qualified kitchen personnel.
  • Participate in menu planning, food cost control, training, cleanliness and hygiene of kitchen staff.
  • In liaison with GM and sales, develop cutting edge welcome packages for all hotel VIPs and new concepts, sales strategies and win new markets for the brand
  • To be actively involved in product improvement projects i.e the opening on new restaurants, development of new concepts.
  • Update all costing and ensure that prices are updated on a regular basis
  • To ensure that the food prepared is hygienic and in good quality.
  • To provide guests with maximum efficiency of services, comfort and guest satisfaction.
  • To ensure company standards of uniform and grooming are implanted throughout the department and the entire property according set standards.
  • To impart training to the sectional heads and evaluate work performance of the staff.
  • To hold regular departmental meetings.
  • To document and implement Standard Operating procedures of the department.
  • To be actively involved with motivation of kitchen staff.
  • To promote a disciplined workforce.
  • Periodic visits to suppliers to take advantage of specials and seasonal produce and ensure they meet the hotels minimum hygiene standards
  • supervise the preparation of the duty roster weekly
  • To meet with the Food & Beverage Supervisor to discuss opportunities for improvement and new ideas.
  • To supervise mid-monthly and monthly stock take with the Sous Chefs in the kitchen with the F & B Supervisor to ensure accuracy of figures and accountability
  • Budgeting process and the ability to interpret P&L reports.
  • Food Hygiene, Food garnishing and Generic food trends with emphasis on Health and other special dietary requirements
  • Policies and processes development and follow-up for implementation
  • Communication Skills. Ability to communicate well verbally and in writing
  • Computer Literacy
  • Numerate
  • Decisive, able to use own initiative
  • Ability to prioritize caseload
  • Submit food production reports to the GM and the board where necessary.
  • Any other job assigned by the immediate superior as and when required.
  • Working knowledge, skills and competencies and attributes
  • Food Science and Cooking training skills
  • Food & Beverage awareness
  • Finance food cost analysis; CoS Controls
  • Stock management
  • Menu Engineering Processes
  • Knowledge on Cutting edge food concepts, Food and Wine pairing, Cocktails etc.
  • Disseminate knowledge formally and informally.

Qualifications and Experience:

  • Ordinary Diploma, Higher National Diploma, Degree in Hotel & Catering Management or equivalent certificate of related formal education in any field
  • Overall 5 years of industry experience with minimum 3 years in the same role.
  • Certified Chef

Job Title: Cook
Location: Lagos


  • Cook all food; African and Continental.
  • The cook is expected to take total ownership of the kitchen affairs.
  • The Caterer is expected to modify and create new menus as needed so that they remain effective for the company.
  • Estimate food consumption and requisition or purchase food; Select and develop recipes; Standardize production recipes to ensure consistent quality.
  • Ensure proper equipment operation/maintenance; ensure proper safety and sanitation in kitchen.

How to Apply
Interested applicants should submit their resume to

Application Deadline
Not Specified

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