Radisson Hotel Group is recruiting to fill the following positions:

1.) Pastry Chef
2.) Assistant F&B Manager
3.) Cost Control Clerk/ Cost Control Supervisor
4.) Storekeeper

See job details and how to apply below.

1.) Pastry Chef

MAIN OBJECTIVE:

The Pastry Chef will be responsible to support the strategic initiatives and objectives of the Kitchen Department. The function should be supportive, proactive, analytical, and entrepreneurial; creating memorable moments for our guests, and fostering an empowered environment for the team whilst collaborating closely with their immediate report and key business partners to deliver quality results. The job incumbent acts as an ambassador for the brand, reflecting the company culture and values. All work is carried out by company corporate policies, procedures, and service concepts according to local requirements and regulations.

• Assist in the smooth running of the kitchen department, where all aspects of the guest dining experience throughout the whole Hotel are delivered to the highest level, ensuring both property and company standards are attained and adhered to.
• Lead and collaborate with the team to maximize guest satisfaction and comfort, delivering a positive and responsive approach to inquiries and problem resolution.
• Support and deliver on the strategies and objectives of the kitchen department, taking ownership of assigned areas of responsibility and acting as team lead for the pastry section in the absence of the Head of the Department.
• Together with the Head of the Department, take a leadership role in fostering a culture of growth, development, and performance while promoting the company culture and values.
• Collaborates with the Head of Department, ensuring that costs and departmental inventory are controlled, and that target productivity and performance levels are attained
• Build and maintain an effective working relationship with all key stakeholders; and partners, both internal and external, to ensure all communications/activities are controlled and undertaken promptly.
• Review and scrutinize the performance of the food offering, providing recommendations that will drive financial performance, including working with internal and external partners on Adhoc projects.
• Ensures adherence to all legislation where due diligence requirements and best practice activities are planned,delivered, and documented for an internal and external audit, performing follow-up as required

• Proven experience in a kitchen position, ideally within a hotel environment
• Ability to adapt to changing service environments
• Good leadership skills with a hands-on approach and lead-by-example work style
• Commitment to exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions, offer advice, and recommendations
• Personal integrity, with the ability to work in an environment that demands excellence
• Strong communication and listening skills
• Ability to work collaboratively across functions and cultures
• Skilled with Microsoft Office software, especially in Excel
• An open and positive communicative personality
• Ability to handle multiple challenging priorities and assignments
• Must be a Sierra Leone national

Qualification:

• HND or Diploma in Food and Catering with a specialty in Pastry.
• Accredited certificates in pastry will be a plus.
• Minimum 3 years experience in kitchen (pastry ), or in a similar capacity.
• Language skills: Excellent command of written and spoken English

To Apply: Click Here

2.) Assistant F&B Manager

Key Responsibilities

ASSESS, EVALUATE AND ENSURE FOOD & BEVERAGE GOALS ARE MET

• Develops, implements, and evaluates the hotel’s marketing plan, general business plan, and marketing and sales strategies to ensure optimum guest satisfaction, sales maximization and profitability
• Implements and evaluates the hotel’s F&B SOP in order to meet the required standards for meeting rooms and the services of all events at the hotel.
• Ensures that all services are correctly billed on to the clients’ accounts.
• Participates in development of recognition programmes for staff, advertising and promotional programs and campaigns to increase market awareness and insight.
• Randomly inspects all food & beverage regions on a daily basis to ensure facilities and equipment are clean, well maintained, and replaced if necessary
• Checks the food & beverage outlets’ reservation lists, hotel arrival list, conference guest list, and VIP list to ensure that own staff is aware of VIP guests
• Is proficient in all food & beverage procedures to be a resource when needed
• Challenges employees within department to achieve optimum food cost percentage and service per employee
• Controls and analyses departmental costs on an ongoing basis; takes action to control negative deviation as directed by the F&B Manager
• Monitors food & beverage sales regarding discounts
• Audits food & beverage services and quality on a regular basis and develops and implements strategies to improve results

AS ASSISTANT F&B MANAGER TOGETHER WITH THE F&B MANAGER

• Utilises leadership skills and motivation to maximise employee productivity and satisfaction
• Monitors hotel’s overall service and team work daily, and makes recommendations for improvement to Department Heads
• Selects and develops strategies to improve guest service, food production techniques and efficiency
• Analyses financial reports relating to food & beverage, and takes corrective action and follow-up
• Achieves goals for “willingness to return”, “customer complaints per thousand” and “customer comment index”
• Manages and co-ordinates pricing and preparation of menus, beverages, and wine lists.
• Approves all wine purchasing, and other food & beverage items in accordance with corporate quality standards
• With Executive Chef, maintains an updated recipe file for all food and beverage items.
• Prepares food and beverage business plan based on input from food and beverage Department Heads
• Assists in the development of the hotel’s annual business plan, by developing strategies to increase sales in food & beverage

To Apply: Click Here

3.) Cost Control Clerk/ Cost Control Supervisor

MAIN OBJECTIVE:

Assists the Cost controller in maintaining, and increasing the profitability of the Food & Beverage Department; regularly and controlling and reconciling food and beverage costs by thoroughly analyzing invoices, requisitions, products received, menus, and production

Tasks, Duties, And Responsibilities

F & B COST CONTROLS

CONTROL AND RECONCILE FOOD AND BEVERAGE COSTS BY ANALYSIS

• To conduct regular spot–checks to ensure compliance with standard purchasing, receiving, storing, and issuing procedures.
• To conduct regular spot-checks to assure the accuracy of the “Daily Receiving Report'', storeroom requisition, and inventory extensions.
• Ensures compliance with standard purchasing, receiving, storing, and issuing procedures.
• Maintains cost percentages regularly for food and prepares a daily flash report.
• Observes and conducts storeroom inventory procedures and takes action when necessary
• Supervise and assist in taking physical inventories of all food & beverages and General stores.
• Prepares and distributes the monthly Food & Beverage and General operating analyst’s report.
• Spot- checks of guest checks are performed regularly, to ensure that correct the prices are charged.
• Ensures that all price quotations are in writing and are accessible at any time.
• To ensure posting all Goods deceived and issued out of stores daily
• To monitor the slow-moving items and work out a plan with the Executive Chef to use them on time or return them to suppliers to get the credit or replacement, same as the General store items.
• Investigates and comments on the variance between actual and potential Food & Beverage costs.
• Works closely with Food and Beverage Manager to develop menu pricing of food and beverage products.
• Coordinates with the storekeeper to ensure that goods purchased first are issued first.
• To keep good relations with other hotels, to make the market survey regularly, and to compare it with hotel prices and deviation to be reported to Purchasing Manager and Financial Controller.
• Ensure that all liquor bottles are stamped with an identification mark (Stamp) when received and issued to the outlet, to ensure that all imported & local Alcohol bottles are issued from the store when empty bottles are returned.
• Introduce and monitor par stock levels in all Beverage outlets (excluding Banquets) in line with RHG policy and procedures.
• Perform continual housekeeping duties on MC and maintain correct set up of products for purchase and recipe use.
• To liaise with the Central Purchasing department on any supply or pricing issues

• Must have experience growing in talent, MC System, Micro…etc.
• Computer skills: POS, MS Office, Access/experience in using a variety of accounting software
• Attention to detail and accuracy
• Strong work ethic/ conscientious, self-motivated, leadership, management, demonstrate a high level of interpersonal skills and negotiation skills
• Be committed to receiving the best of achievements
• MUST BE HONEST and hard-working, working well with the team. BE A TEAM PLAYER!
• Must be a Sierra Leone national

Qualification:

• HND or Diploma Accounting of Finance.
• Bachelor's degree in accounting or a related accounting field is an asset.
• Minimum 3 years experience in an accounting role or similar capacity.
• Language skills: Excellent command of written and spoken English

To Apply: Click Here

4.) Storekeeper

MAIN OBJECTIVE:

To maintain the storeroom by properly storing all goods in pre-designated areas with proper rotation. All work is carried out in line with the hotel’s guidelines and Radisson BLU corporate guidelines. The storekeeper will ensure the proper supervision of the food, beverage, and general storerooms of the hotel as well as any other storerooms assigned to him. It is also the responsibility of storekeepers to keep proper documentation of all merchandise entering the storerooms and maintains adequate records of the movements of goods in the storerooms.

Tasks, Duties, And Responsibilities

MAINTAINING THE STOREROOM

• Maintains proper storage of all goods in their pre-designated areas
• Keeps storerooms organized and clean for proper storage
• Maintains cleanliness of storerooms daily
• Unpacks all goods for appropriate distribution
• Stocks departmental stocks when order is issued and approved by authorized

Individual

• • To organize the storage facilities by types of items according to the set-up of inventories.

• All goods should be stored in accordance with the local health and security requirements.
• Keeps all stores clean and tidy at all times.
• Keeps unauthorized personnel from entering the storerooms.
• Makes sure that all first–in goods are issued first-out.
• Prepares the slow-moving item list monthly.
• Fixed storeroom hours must be established and maintained.
• Keeps the records updated regarding prices and incoming and outgoing stocks.
• Assists in the month–end inventories.
• Prepares the daily reports accurately.
• Assists and prepares all orders of goods and keeps the Purchasing Manager well informed on the stock situation.
• Keeps the Food & Beverage stocks at a minimum, especially at the end of the month.
• Inspect all storeroom areas daily.
• Establishes a good working relationship between the department and the hotel.
• A weekly spot check of inventories should be taken for all food and beverage goods to identify any variances.
• Issues only to authorized personnel with the signed requisition.
• Any other duties, which may be assigned from time to time.

Requirement

• Experience in hotel Store/purchasing beneficial but not essential
• Hands-on approach with a can-do work style
• Commitment to delivering exceptional guest service with a passion for the hospitality industry
• Ability to find creative solutions taking ownership of duties and tasks assigned
• Personal integrity, with the ability to work in an environment that demands excellence
• Ability to multitask, work in a fast-paced environment, and have high-level attention to detail
• Experience in working with IT systems on various platforms
• Experience in inventory management.
• Must be a Sierra Leone national.

Qualification:

• HND or Diploma in Business Administration or related field of study.
• Bachelor's degree in Business Administration or related field is an asset.
• Minimum 3 years experience in a storekeeper role or similar capacity.
• Language skills: Excellent command of written and spoken English

To Apply: Click Here