Current Job Vacancies at Lilygate Hotel – 5 Positions

Lilygate Hotel, Lekki, Lagos State is recruiting to fill up the vacant positions below:

  1. Guest Reservation Agent
  2. Waiter/Waitress – Restaurant/Bar
  3.  Demi Chef de Partie (DCDP) 
  4.  Junior Sous Chef 
  5. Sales and Marketing Manager

Lilygate Hotel located in the heart of Lekki Phase 1 is a new luxurious four star hotel with 74 rooms including 6 suites and a full range of facilities.

*Job Title: Waiter/Waitress – Restaurant/Bar

Location: Lagos
Division: Food and Beverage
Job Grade: Junior Staff
Occupational Level: Semi Skilled
Occupational Category: Service and Sales Workers
Skills Programme Framework Level: Food Service Skills Program

Duties

  • Performs the duties of a Waiter/ Waitress is any area of the Hotel as directed by Management. Sets up the service area prior to service by cleaning the area, setting tables and preparing service mise en place.
  • Takes orders from GUESTS and serves food and beverages.
  • Presents bill and processes payment. Cleans restaurant/ bar after service.
  • The employee is familiar with and performs to the minimum GUEST Service Standards laid down within his/ her area of work and responsibility.

Duties, Responsibilities and Performance Standards
Service Preparation:

The requirements of this key result area will have been satisfactorily performed when:

  • Designated service areas as directed are cleaned, in accordance with laid down procedures, morning/ evening routines and hygiene requirements.
  • Tables and chairs are wiped and cleaned, table linen is changed as required to ensure dirty or damaged linen is counted and exchanged for clean, usable items.
  • Service stations and sideboards are stocked, condiment sets are cleaned and refilled, tooth pick and extra serviettes and napkins are ordered to ensure availability. Sufficient replacement cutlery, crockery, linen or other established items are stocked on the sideboard as required.
  • Tables are set to laid down standards, ensuring that all items are clean, undamaged and in a good state of repair.
  • Coffee, tea and or other food items cookies, nuts, snacks, etc. are prepared to laid down standards.
  • All work is carried out in an organized and efficient manner taking into account work priorities and laid down procedures.

GUEST Service – Breakfast
The requirements of this key result area will have been satisfactorily performed when:

  • GUESTS are greeted in a courteous and friendly manner when entering the restaurant and are shown to a clean laid up table. Chairs are pulled away from the table and assistance given to female GUESTS to seat themselves.
  • GUESTS are offered and served tea/ coffee or water. The GUEST is directed to the breakfast buffet and the availability of items on the buffet explained.
  • Tea/ Coffee is replenished during the GUEST’s meal.
  • Tables are cleared of dirty crockery, cutlery and glassware, from the GUESTS’ right hand side and with minimum disturbance to the GUESTS, as soon as it is apparent that GUESTS have finished their food, with an acceptable balance between speed, yet allowing GUESTS to finish their meal without feeling rushed.
  • Vacated tables are cleared of all dirty crockery and linen as soon as possible and are laid up for service as soon as is practicably possible.
  • Regular checks are made to ensure sufficient plates (both side plates and main plates in the “warming well”) and fruit juice glasses are available on the breakfast buffet.
  • Service STAFF remain visible in the restaurant area to attend to any GUEST requests.

GUEST Service – Lunch and Dinner
The requirements of this key result area will have been satisfactorily performed when:

  • GUESTS are greeted in a courteous and friendly manner when entering the restaurant and are shown to a clean laid up table. Chairs are pulled away from the table and assistance given to female GUESTS to seat them selves.
  • The wine list is presented to the host at the table and orders for drinks are taken. Menus are presented, open, to female GUESTS first and then to male GUESTS, advising GUESTS on specials of the day or Chef’s recommendations. Covers that are not required are removed using a service tray or plate. Where applicable, bread/rolls are served.
  • Orders are taken for drinks and such drinks are served as soon as possible. Wine ordered is presented to the host for approval. Wine is opened in front of the GUEST and is poured into the host’s glass for tasting. On approval, wine is served to other GUESTS at the table, females first.
  • The GUESTS order is taken correctly and the relevant copies of the docket handed to the kitchen after booking on micros. The job incumbent is totally familiar with and is able to explain to GUESTS the menu items and composition or basic method of preparation of all menu items.
  • Food and beverages are served in accordance with laid down standards, and, above all, in a professional and courteous manner. Correct Condiments and/ or accompaniments are served promptly with dishes.
  • Tables are cleared of dirty crockery, cutlery and glassware, from the GUESTS’ right hand side and with minimum disturbance to the GUESTS, as soon as it is apparent that GUESTS have finished their food or drink, with an acceptable balance between speed, yet allowing GUESTS to finish their meal without feeling rushed.
  • Dirty ashtrays are replaced before the service of meals and during or after meals, using standard procedure. This appears only in smoking areas.
  • The menu is offered to GUESTS for desserts, coffee and other up sales and the service procedures and standards as outlined above are followed.
  • The GUEST’s bill is correctly and accurately prepared and presented to the GUEST, face down on a plate or in a bill folder. Payment is collected and processed and correct change made in accordance with the laid down procedures.
  • All work is carried out in an organized and efficient manner taking into account work priorities.

Conference and Banqueting Service
The requirements of this key result area will have been satisfactorily performed when:

  • Function rooms are set up to GUEST requirements and in accordance with the Function Sheet or Conference Co Ordinator’s instruction, i.e. arranges chairs and tables in conference style, cinema style or sit down dinner style, as per the function plan. Lays baize/ table cloths, sets cutlery, water jugs, crockery, etc.
  • All cutlery, crockery and glassware is clean and free from cracks. Table linen is checked for needed repairs and equipment is set up as required, i.e. projectors, screens, flip charts, etc. Reports any faulty equipment or damage to furniture and fittings immediately.
  • Waiter service duties are performed at functions and banquets, tea/ coffee/ refreshments/ food dishes are collected from the Kitchen and GUESTS served in time according to function sheet. Function rooms are cleaned before and after service.
  • All work is carried out in an organized and efficient manner taking into account work priorities.

Interpersonal Relationships
The requirements of this key result area will have been satisfactorily performed when:

  • Other members of STAFF and Management are dealt with in a polite and helpful manner at all times.
  • Management is kept informed in an appropriate level of detail about activities, progress and results and information and advice on matters within allocated area of responsibility is sought from Management when necessary.
  • Instructions from Management are treated constructively and acted upon

GUEST Satisfaction
The requirements of this key result area will have been satisfactorily performed when:

  • GUESTS are greeted in a polite and friendly manner..
  • GUEST needs and requirements are anticipated and acted upon as soon as possible and GUEST enquiries and requests are dealt with promptly and efficiently. Requests outside area of authority are referred immediately to an appropriate person and requests are followed through to ensure GUEST satisfaction.
  • Dissatisfied GUESTS are acknowledged immediately and attended to without delay. The GUEST is assured that the complaint will receive immediate attention and such complaints are resolved within the individual’s ability or are referred to the appropriate person. Complaints are followed up where appropriate to ensure satisfactory action is taken.

Room service Duties:

  • The Room Service area is clean and sufficient mise-en-place. Trays, crockery, cutlery and service equipment is available and clean.
  • The telephone is manned at the required hours and all GUEST calls are answered to the standard required. GUEST orders are taken accurately and the necessary orders executed immediately.
  • Drinks and beverages are prepared according to order.
  • Trays are correctly laid up with the necessary cutlery, crockery, linen and condiments and the GUEST order is despatched to the room as soon as is practically possible.
  • Billing documentation is accurately completed and checked for GUEST signature/ details upon return and all posting/ billing procedures adhered to.
  • Service is prompt, professional and courteous; at all times bearing in mind the comfort and well being of GUESTS.
  • A high standard of GUEST relations and personal contact with the GUEST is maintained and all GUEST complaints are dealt with immediately and efficiently.
  • All work is carried out in an organised and efficient manner taking into account work priorities and laid down procedures.

General and other Duties

  • The above GUEST Service Standards Description identifies the key areas of responsibility of the position and is not an all encompassing description of duties and tasks. This GUEST Service Standards Description may be subject to review from time to time.
  • The job incumbent will be required to perform similar such duties or tasks in any area of the Hotel as may be designated by Management from time to time.
  • The job incumbent will be required to attend training courses as required and continually strive for the improvement of own knowledge and skills.
  • The job incumbent will be required, at all times, to maintain a high standard of personal appearance and hygiene and ensure that dress and attire meet with the Hotel’s requirements and do not detract from the desired image of the Hotel.
  • The job incumbent will, at all times, be required to render the highest level of courtesy and service to Hotel GUESTS even where such service may fall beyond the incumbents main duties or scope of this position.

Job Specification

  • Literacy: Must be able to read and write in order to read menus and wine lists, GUEST House Lists, standard procedures and instructions and complete GUEST orders, compile basic restaurant and bar reports, stock sheets, requisition forms, etc.
  • Numeracy: Must be able to do a basic count of stock items, cutlery, crockery, linen items, etc and perform basic addition, subtraction, multiplication and division to deal with GUEST bills and receive payment and process change.
  • Language: English for the purposes of communicating with GUESTS and management.
  • Physical: Must be able to perform physical dexterous tasks such as vacuuming, moving tables and chairs, carrying trays, operating cleaning equipment., etc. and be able to remain on his/her feet for lengthy periods of time.
  • Formal Training/Education: Not Required
  • Competency: The employee is able to consistently apply the skills and knowledge requirements of the job position in order to meet and exceed the minimum GUEST Service Standards laid down.

Application Closing Date
30th April, 2018.

How to Apply
Interested and qualified candidates should send thier CV’s to: kehinde.badmus@lilygatelagos.com

*Job Title: Guest Reservation Agent

Location: Lagos
Reports To: Front Office Manager

Position Summary

  • Responds to communications from guests, travel agents, and referral networks concerning reservations arriving by mail, telephone, social media or through a central reservation system
  • Creates and maintains reservation records-usually by date of arrival and alphabetical listing prepares letters of confirmation and promptly processes any cancellations and modifications.
  • Additional duties may include preparing the list of expected arrivals for the front office, assisting in preregistration activities when appropriate, and processing advance reservation deposits.

Duties and Responsibilities

  • Processes reservations by mail, telephone, social media or central reservation systems referral.
  • Processes reservations from the sales office, other hotel departments, and travel agents.
  • Knows the type of rooms available as well as their location and layout.
  • Knows the selling status, rates, and benefits of all packages plans.
  • Knows the credit policy of the hotel and how to code each reservation.
  • Creates and maintains reservation records by date of arrival and alphabetical listing.
  • Determines room rates based on the selling tactics of the hotel.
  • Prepares letters of confirmation.
  • Communicates reservation information to the front desk.
  • Processes cancellations and modifications and promptly relays this information to the front desk.
  • Understands the hotel’s policy on guaranteed reservations and no-shows.
  • Processes advance deposits on reservations.
  • Tracks future room availabilities on the basis of reservations.
  • Helps develop room revenue and occupancy forecasts.
  • Prepares expected arrival list for front office use.
  • Assists in preregistration activities when appropriate.
  • Monitors advances deposit requirements.
  • Handles daily correspondence. Responds to inquires and makes reservations as needed.
  • Makes sure that files are kept up to date.
  • Maintains a clean and neat appearance and work area at all times.
  • Promotes goodwill by beings courteous, friendly, and helpful to guests, mangers, and fellow employees.
  • Walk around with the client and ensuring that they secure whatever services they are in need of.
  • Getting information about areas of interest in order to target more clients in particular seasons.
  • Making arrangements for clients travel programs.
  • Tracks future room availability on the basis of reservations, and helps develop forecasts for room revenue and occupancy.
  • To be aware of all front office procedures and assist with reception duties when required.
  • To be fully aware of and adhere to health and safety, fire and bomb threat procedures.
  • Willing to undertake any reasonable request made by management in any other areas of the house.
  • Open and close the availability as and when required of hotel in all the GDS channels, IDS channels and on the hotel website.
  • Configuring rates on the hotels property management system.

Prerequisites
Education:

  • HND/B.Sc. graduate or equivalent
  • Must speak, read, write, and understand English used in the workplace
  • Must be able to speak and understand English used by the guests who visits the hotel.

Experience:

  • Previous hotel-related experience desired
  • Experience in Hotel software (Opera) and their functionalities.

Application Closing Date
18th April, 2018.

How to Apply
Interested and qualified candidates should forward their Applications and CV’s to: kehinde.badmus@lilygatelagos.com

*Job Title: Junior Sous Chef

Location: Lagos
Reports To: Sous Chef

Position Summary

  • A junior sous chef operates as the assistant to a sous chef. This means that as much responsibility as the sous chef has, the junior chef shares in it.
  • Is responsible for the majority of duties and responsibilities of the chef, such as inventory, kitchen staff management, and food preparation.
  • His/her job description entails assisting in overseeing and directing all aspects of the operation of the kitchen, and in providing functional assistance; coordinating activities and functions with other heads in the food and beverage department, especially in the absence of head chef.
  • The individual in this role is responsible for food preparation, storing, and service delivery to customers in their establishment.
  • A part of their duties is to figure out how much supplies of food will be ordered and how long it will take. Together with the senior kitchen staff, junior chefs are in charge of such logistics.
  • They assist in developing strategy for cross-marketing with the aim of increasing profit. This could mean pairing drinks with the food served.
  • The position of a junior sous chef is mostly required by employers who own large kitchens and cruise ships where they need additional leadership for their staff.
  • The junior chef is also at liberty to delegate tasks to other kitchen staff for effectiveness in delivery.
  • Any one is this role must possess the ability to pay attention to details. He or she should be aware of the specific ingredients and their measurement.
  • They are also responsible for tasting meals before they are served to customers, to ensure that it meets the standard.

Job Description
There are certain tasks and responsibilities associated with the position of the junior sous chef, the major ones are given in the job description example below:

  • Ensure consistent and smooth running of food production
  • Ensure effective stock purchase, its receipt and storage
  • Ensure that working areas are always kept clean
  • Assist other kitchen staff as need arises
  • Supervise performance of kitchen staff to ensure proper activity
  • Perform other administrative tasks as will be communicated by superiors
  • Ensure that required standards are adhered to in the production and preparation of food – in quality, quantity and safety
  • Work towards exceeding customer’s expectation by encouraging and promoting high level of service
  • Ensure all complaints, inquiries, and suggestions by customers are attended to accordingly
  • Give appropriate support or guidance to members of kitchen when need arises
  • Resolve possible disputes within the kitchen and report any unresolved
  • Promote good team spirit regularly
  • Ensure all dishes are prepared according to specification and served at the correct quality, portion size, and temperature
  • Partly responsible for the preparation of kitchen cleaning rosters and the supervision of cleaning schedules
  • Prepare substitute items
  • Ensure that the kitchen staff works harmoniously in order to ensure timely production of quality foods
  • Ensure proper arrangement and garnishing of food
  • Manage food logs
  • Monitor the quality and quantity of food prepared
  • Assist in recruiting, hiring, and training employee cooks
  • Report the need for maintenance to appropriate staff.

Education

  • High School Diploma or 3 years’ experience in the culinary, food and beverage, or related professional area or 2-year Degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
  • Previous hotel-related experience desired.

Requirements – Skills, Knowledge, and Abilities
Applicants are expected to possess the following skills:

  • Passion for food: someone who enjoys the process of food preparation and creating menus
  • A good sense of business; to be efficient and cost-effective
  • Past experience of working in a professional kitchen or similar position
  • Effective communication skills
  • Kitchen experience and management
  • Ability to work with figures and manage budget
  • Ability to cope under stressful conditions
  • Strong leadership skills
  • Ability to pay attention to details: adherence to specific ingredients and measurement needed for various menus
  • Ability to make quick decisions
  • Ability to maintain a high level of hygiene and cleanliness in the restaurant area
  • Ability to work effectively as part of a team
  • Ability to multi task: The sous chef in the junior position must be able to handle many tasks all at once
  • Possess strong management and organizational skills
  • Ability to be creative; always willing to try something new
  • Ability to handle criticisms from customers

Application Closing Date
30th April, 2018.

How to Apply
Interested and qualified candidates should send thier CV’s to: kehinde.badmus@lilygatelagos.com

*Job Title: Sales and Marketing Manager

Location: Lagos
Reports To: General Manager/Managing Director

Position Summary

  • As a Sales manager you are responsible to develop and foster business through pro-active direct sales, marketing, telemarketing, direct mail, appointment calls and tours of the hotel. Also develops strategic action plans for hotels to drive measurable, incremental sales revenue.
  • Identify areas of opportunity in performance and recommend tools and sales training to optimize performance of sales team.
  • Additionally work with individual hotel teams to identify skill development areas and properly deploy sales and marketing resources.

Duties and Responsibilities

  • Responsible for the relationship management of allocated key accounts and oversees the day to day activities of the sales team
  • Markets hotel and its meeting facilities to corporations, associations, and other organizations as a luxury corporate /meeting venue.
  • Generates revenue to meet or exceed monthly, quarterly & annual budget expectations.
  • Assist is the sales team supervision , working closely with the GM/MD to develop and implement an effective sales action plan to increase revenue & market share
  • Solicits, negotiates, and books new and repeat business through various efforts (outside sales calls & visits, weekly sales report, sales telemarketing, mailings, referrals, property tours, networking, etc.).
  • Ensures prompt and systematic follow up & administrative servicing of all allocated business accounts.
  • Provides sales , online revenue management training to sales & reservations team as appropriate
  • Maintains high visibility in the surrounding community and in the hospitality community.
  • Participate in the development of all marketing and business development hotel campaigns and promotions as the General Manager/Managing Director shall advise, mandate, instructor direct;
  • Participate in developing policies, strategies and marketing action plans to potential corporate and individual clients within Lagos and externally via personal contacts, networking, sales & marketing promotional activities and social media to ensure the achievement of monthly budgeted hotel sales revenue targets , room occupancy and profitability.
  • Assist to develop strategic action plans for hotels to drive measurable, incremental sales revenue.
  • Represent Hotels in various events and exhibition.
  • Able to provide quick and timely responses, immediate communication to the properties, develop professional long term business relationships.
  • Executes and supports the operational aspects of business booked (e.g. CVGR, generating proposal, Corporate Rate Application letter, writing contract, customer correspondence).
  • Able to supports hotels service and relationship strategy, driving customer loyalty by delivering service excellence throughout each customer experience- promoting the I Prefer Membership experience
  • Attending all department and hotel meetings as necessary.
  • Builds and strengthens relationships with existing and new customers to enable future bookings. Activities include sales calls, entertainment, FAM trips, trade shows, etc.
  • Manages and develops relationships with key internal and external stakeholders.
  • Closely following up on all business leads within a 24 hour response time line to clients.
  • Oversees all revenue maximising and online OTA business activities.
  • Identifies and analyses competition, both locally and regionally.
  • Performs other duties as assigned.

Prerequisites

  • Proven success in a similar role and environment.
  • Empathy towards your customers and colleagues.
  • Pride and attention to detail.
  • Polished personal presentation with Warm, confident and hospitable personality.

Education:

  • Degree from an accredited university in Business Administration, Marketing, Hotel and Restaurant Management, or related major.

Experience:

  • 3 to 4 years’ experience in the sales and marketing or related professional area.

Application Closing Date
30th April, 2018.

How to Apply
Interested and qualified candidates should send thier CV’s to: kehinde.badmus@lilygatelagos.com

*Job Title: Demi Chef de Partie (DCDP)

Location: Lagos
Reports To: Sous Chef / Executive Chef

Position Summary

  • As a Demi Chef De Partie (DCDP) you are responsible supporting the Head and Sous Chef in a busy hotel kitchen delivering consistent high quality food, handle purchase orders and ensure that items arriving without authorization are not received.
  • Ensures the highest standards and consistent quality in the daily preparation and keeps up to date with the new products, recipes and preparation techniques.

Duties and Responsibilities

  • Takes care of daily food preparation and duties assigned through the superiors to meet the standard and the quality set by the Restaurant.
  • Follows the instructions and recommendations from the immediate superiors to complete the daily tasks.
  • Coordinates daily tasks with the Sous Chef.
  • Responsible to supervise junior chefs or commis.
  • Able to estimate the daily production needs and checking the quality of raw and cooked food products to ensure that standards are met.
  • Ensure that the production, preparation and presentation of food are of the highest quality at all times.
  • Ensure highest levels of guest satisfaction, quality, operating and food costs on an ongoing basis.
  • Knowledge of all standard procedures and policies pertaining to food preparation, receiving, storage and sanitation.
  • Full awareness of all menu items, their recipes, methods of production and presentation standards.
  • Follows good preservation standards for proper handling of all food products at right temperature.
  • Operate and maintain all department equipment and reporting of malfunctioning.
  • Ensure effective communication between staff by maintaining a secure and friendly working environment.
  • Establishing and maintaining effective inter-departmental working relationships.
  • Have excellent knowledge into menu creation, whilst maintaining quality and controlling costs in a volume food business.
  • Personally responsible for hygiene, safety and correct use of equipment and utensils.
  • Ability to produce own work in accordance with a deadline and to assist and encourage others in achieving this aim.
  • Checks periodically expiry dates and proper storage of food items in the section.
  • Consults daily with Sous Chef and Executive chef on the daily requirements, functions and also about any last minute events.
  • Guides and trains the subordinates on a daily basis to ensure high motivation and economical working environment.
  • Should be able to set example to others for personal hygiene and cleanliness on and off duty.
  • Daily feedback collection and reporting of issues as they arise.
  • Assess quality control and adhere to hotels service standards.
  • Carry out any other duties as required by management.

Prerequisites

  • A high standard of spoken and written English.
  • Flexible working hours subject to the demands of the business.
  • Able to work under pressure.
  • Excellent culinary catering talent.

Education

  • Hotel Management Graduate or Culinary Degree with minimum 3 years certification.

Experience:

  • At least 3 years’ experience cooking in a well-established restaurant or full service hotel and / or minimum of 1 year in a supervisory role.

Application Closing Date
30th April, 2018.

How to Apply
Interested and qualified candidates should send thier CV’s to: kehinde.badmus@lilygatelagos.com

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