JOB POSTING N0:1

JOB POSITION: HOTEL ENGINEER

DEPARTMENT: MAINTENANCE/ENGINEERING

REPORTS TO: GENERAL MANAGER

POSITION SUMMARY:

Hotel Engineers are responsible for keeping hotels clean, safe, and in good working order. They commonly work with a team of other hotel employees to ensure that all aspects of the hotel stay clean, safe, and well-maintained at all times. Hotel Engineers may also be tasked with maintaining or repairing any equipment used by the hotel. Hotel Engineers have a wide range of responsibilities.

DUTIES AND RESPONSIBILITIES:

• Reviewing work orders to determine whether they are complete and accurate
• Conducting inspections of facilities to identify potential problems in need of repair or maintenance
• Inspecting equipment to ensure proper functioning of heating, cooling, ventilation, plumbing, electrical systems, etc.
• Recommending changes to building plans to ensure compliance with applicable codes and regulations
• Installing new fixtures, equipment, and appliances as needed
• Maintaining inventory of building materials and supplies using computerized inventory tracking systems
•  This person will be called upon to make repairs to guest room and public spaces as necessary including but not limited to kitchen, HVAC, electrical, and plumbing repairs
• Have some knowledge of Electrical/Plumbing/HVAC
• Perform maintenance and repairs for assigned area of expertise such as the interior and exterior of buildings, hotel rooms and contents, laundry and kitchen/refrigeration equipment, lighting, heating, air conditioning (HVAC), ventilation, and water treatment systems, and swimming pool-if applicable
• To undertake plumbing, painting, decorating, carpentry and minor electrical and mechanical engineering work as necessary to maintain safe and efficient systems within the hotel
•  Perform Preventive Maintenance work orders
• Operate and understand basic television system, plumbing systems and electrical systems through the hotel
• Operate and maintain kitchen equipment and laundry equipment systems throughout the hotel
• Keeps systems maintained and operational by performing routine maintenance on building equipment, HVAC, wiring and lighting,
• repairing or replacing broken or defective parts and fixtures,
• performing preventative maintenance services on all systems and equipment, and identifying and correcting defective or damaged systems assisting with any other maintenance needs at the building as needed
• Performing routine preventive maintenance on guest rooms and building equipment,
• repairing or replacing broken or defective parts and fixtures, performing preventative maintenance services on systems and equipment, assisting with any other maintenance needs at the building as needed
• Perform routine maintenance such as painting, carpet/floor cleaning, caulking

PREREQUISITES:

• Friendly and positive attitude
• Excellent customer service and communication skills
• Attention to detail
• Should have high integrity and be honest/trustworthy
• Able to coordinate multiple-tasks and manage pressure.

REQUIRED QUALIFICATION:

• Proven experience as Hotel engineer/ maintenance Manager
• Experience in planning maintenance operations
• Solid understanding of technical aspects of plumbing, carpentry, construction, electrical and HVAC systems etc.
• Working knowledge of facilities machines and equipment
• Ability to keep track of and report on activity
• Excellent communication and interpersonal skills
• Outstanding organizational and leadership abilities
• Registered with the engineering institute of Zambia

REQUIRED EXPERIENCE:

• Minimum of 7 years Proven Experience in Maintenance/Engineering management. At least 4 years must be in Management Position.
• Experience in Hotels especially 5 star shall be an added advantage.

JOB POSTING N0:2

JOB POSITION: ASST. FOOD & BEVERAGE MANAGER

DEPARTMENT: FOOD & BEVERAGE

REPORTS TO: GENERAL MANAGER

POSITION SUMMARY: Food and beverage Managers are food service managers who oversee the operations and staff. You are responsible for monitoring the performance of all waiters and waitresses. You are responsible for ensuring smooth service, catering and providing professional service to the customer and his/her guests. To supervise and control the banqueting department to the required standards and within agreed budgetary limits.

DUTIES AND RESPONSIBILITIES:

• ensure that department goals are communicated, understood and met
• coordinate tasks and work with other departments to ensure the departments run smoothly
• work with management in ensuring new staff are properly inducted
• address guest concerns and request and issues either individually or with help of management
• conduct day to day shifts and oversee department operations
• conduct shift briefings and ensure shift coverage
• Serve as an individual contributor and department role model by performing technical and functional job duties. E.g. serving guests
• To ensure that the most suitably qualified person is appointed in the event of a vacancy – wherever possible this should be an internal promotion.
• ensure maximum security in all areas under your control.
• liaise with customers regarding special functions.
• ensure that flower arrangements and tables are set correctly
• ensure that stations have their correct mise-en-place.
• ensure that faults and defects are reported to Maintenance and auctioned without delay.
• maintain high standards of morale and personal appearance of all staff.
• ensure fair and equitable discipline, yet complying with house or company regulations.
• To be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.
• To ensure that all stocks and supplies are requested on time, correct stock levels maintained
• ensure regular stocktaking of all operating equipment at specified intervals.
• ensure that operating equipment is used properly and not abused, e.g. serviettes and waiters’ cloths used for cleaning.
• To ensure effective communication by attending meetings as required and holding staff meetings on a regular basis
• hold regular On-the-Job training sessions to ensure that staff can perform their duties correctly.
• To give feedback on guest comments.
• making suggestions for realistic improvements.
• You will be expected to undertake any other assignments that management may require you to do from time to tim
• Assists in hiring and coaching of full time and student staff as needed to maintain adequate staffing levels. Select, train, evaluate, lead, motivate, coach , and discipline all employees, and supervisors in the Hotel’s Conference and Banquet Department to ensure that established cultural and core standards are met; daily activities and planning for outlet operation.
• Must provide genuinely friendly, positive and professional guest service and the ability to be visible in the operation, provide recognition, promote good public relations, and handle complaints, concerns or special requests for guests, clients, and group contacts
• Analyzing and coordinate banquet event orders (BEOs) to accurately execute events through expertise and hotel standards, communicate directly with group contacts. Catering Managers, and event organizers to ensure that all details of the function are carried out, ensure quality and timeliness of all food items, as well as provide knowledge of wine and spirits in an elegantly appointed environment dedicated to an attentive and distinctive experience
• Maintains a strong presence on the floor before, during and after banquet functions to ensure hotel standards and guest expectations are met
• Assists with monthly/quarterly inventory of department’s china, glassware and silverware and Control labor and operating expenses through effective scheduling, budgeting, and purchasing decisions.
• Attend regular operational meetings to ensure effective coordination and cooperation between departments.
• Assists with proper set-up and teardown of events and equipment, ensuring items are stored appropriately and observe physical conditions of facilities and equipment in the banquet area and make recommendations for corrections.
• You will be required to generate contracts for vendors wishing to hire out the amphitheatre. In liason with management, you will be expected to review and revise the rates from time to time.
• Expected to meet and negotiate with relevant authorities (external) for sponsorship when hosting events. Expected to negotiate and engage in Return on Sale contracts with suppliers for one off events.
• To ensure that the agreed budgeted targets are achieved or bettered.
• To ensure that the food and liquor costs are maintained at their agreed levels a nd that the correct profit margins are achieved.
• To ensure a prompt, courteous response and follow up to all enquiries.
• To ensure that once a booking is confirmed, all details and requirements are noted, using a check list, so that nothing is forgotten, e.g., number of covers, where to assemble, where to serve, details of menu, plan of tables, list of guests, drinks, aperitifs, wines, liqueurs, spirits, and whether per-ordered or cash, cigars, cigarettes, entertainment, etc.
• To liaise or ensure liaison with the client a few days before the function to confirm exact numbers, in turn informing the appropriate departmental heads
• To ensure that bands, discos, or entertainment have been booked as directed.
• To ensure that duty rosters are compiled, making certain that adequate numbers of experienced permanent and casual waiting staff will be on duty.
• Ensure the checking of the function room, for cleanliness before guests arrive, table layout and stipulated specific requirements to enable shortcomings to be rectified.
• To greet the host and circulate during the course of the function to ensure availability in the event of a problem or complaint
• To ensure that all staff are correctly and smartly dressed at all times.
• To ensure effective briefing of waiting staff before the function commences.
• To ensure that bar and waiting staff know the limit of open bars and that this is not exceeded.
• To check equipment against the function checklist to ensure that no items have been misappropriated or mislaid.
• To ensure maximum security of all areas under your control, paying particular attention to valuable assets, e.g. silverware
• To ensure that all items are used for their correct purpose and not abused, e.g. knives used as screwdrivers, table-cloths or napkins used for cleaning.
• To carry out or ensure that regular On-the-Job Training is carried out to enable staff to perform their duties correctly.
• To prepare and submit on the required format all information necessary for budgeting purposes accurately
• You will be expected to undertake any other assignments that management may require you to do from time to time

Liaises with (Internal):

• Housekeeping Executive
• Front of House Manager
• Maintenance Manager
• Security Manager
• Accountant
• Head Chef

Liaises with (External):

• Vendors
• Suppliers
• Events manager

PREREQUISITES:

• A Good standard of spoken and written English
• Excellent food and beverage knowledge
• Team Player

REQUIRED QUALIFICATION:

• Full Grade twelve Certificate
• Advanced diploma in Hotel Management, Food and beverage, General hospitality or any related programme of study. Degree shall be an added advantage.
• Must be Computer Literate

REQUIRED EXPERIENCE:

• At least 10 years’ experience in a well-established full-service hotel, restaurant or and/or minimum of 5 year in management role.

JOB POSTING N0:3

JOB POSITION: NIGHT AUDITOR

DEPARTMENT: FRONT OFFICE

REPORTS TO: FRONT OFFICE SUPERVISOR/GENERAL MANAGER

POSITION SUMMARY:

The Night Auditor works at the front desk of a hotel during the night, and they must ensure that the quality and integrity of the establishment are maintained just as diligently as they are during the day.

DUTIES AND RESPONSIBILITIES:

• Balancing the accounts from day shift
• Managing front desk activity and handling guest check-ins and check-outs
• Ensuring customer satisfaction by scheduling wake-up-calls and other concierge activities according to guest preference
• Handling customer requests and complaints and directing other employees or departments accordingly
• Creating invoices, bills and checks for vendors, employees and contractors
• Managing and updating all official documentation pertaining to the role
• Ensuring that all end-of-day activities have been successfully executed by employees in all departments
• Answering calls and queries related to potential booking
• Ensure all Conference Venues are set up accordingly.
• Ensure Breakfast Station is setup according.
• Ensure all invoices for previous activities are closed with proper documentation.
• Ensure all Departments are left in order, clean and organized.
• Ensure all lights are working, all Storage Rooms are locked, Stores locked, Canteen clean, public toilets clean, public areas clean.
• Ensure all Company Vehicles are secured.

PREREQUISITES:

• Friendly and positive attitude
• Excellent customer service and communication skills
• Attention to detail
• Should have high integrity and be honest/trustworthy
• Able to coordinate multiple-tasks and manage pressure.
• Night Auditors must be able to work independently with minimal supervision
• Should be able to coordinate and manage all types of peopl

REQUIRED QUALIFICATION:

• Full grade 12 certificate
• Certificate in front office operations/general hospitality management
• Certificate in night audit operations
• Diploma in any of these shall be added advantage
• Valid Driver’s License

REQUIRED EXPERIENCE:

• Minimum of 5 years. At least 2 years must be in Supervisory Position.
• Experience in Hotels especially 5 star shall be an added advantage.

JOB POSTING N0:4

JOB POSITION: PASTERY AND BAKERY CHEF

DEPARTMENT: FOOD PRODUCTION

REPORTS TO: CHEF DE PARTIE

POSITION SUMMARY: Ensures the highest standards and consistent quality in the daily preparation of food and keeps up to date with the new products, recipes and preparation techniques. Responsible for creating an assortment of desserts, including pastries, cookies, and other confections.

DUTIES AND RESPONSIBILITIES:

• To take care of daily food preparation and duties assigned by 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.
• 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 the proper handling of all food products at the 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.
• Checks periodically expiry dates and proper storage of food items in the section.
• Preparing ingredients and handling baking and other kitchen equipment.
• Creating pastries, baked goods, and confections, by following set recipe.
• Developing new recipes for seasonal menus.
• Decorating pastries and desserts to ensure beautiful and tasteful presentation.
• Monitoring the stock of baking ingredients.
• Ordering new supplies, ingredients, and equipment for the pastry section, when needed, and within budget.

PREREQUISITES:

• A Good standard of spoken and written English
• Excellent culinary catering talent
• Team Player

REQUIRED QUALIFICATION:

• Full Grade twelve Certificate
• Advanced Certificate in Hotel Management, Food Production, General hospitality or any related programme of study. Diploma or Degree shall be an added advantage.
• Must be Computer Literate

REQUIRED EXPERIENCE:

• At least 5 years’ experience cooking in a well-established full-service hotel, restaurant or and/or minimum of 2 year in a supervisory role.

JOB POSTING N0:5

JOB POSITION: CHEF DE PARTIE (HOT KITCHEN)

DEPARTMENT: FOOD PRODUCTION

REPORTS TO: SENIOR CDP AND COOPERATE CHEF

POSITION SUMMARY: Ensures the highest standards and consistent quality in the daily preparation of food and keeps up to date with the new products, recipes and preparation techniques. Experience in indian food preparation a prerequisite.

DUTIES AND RESPONSIBILITIES:

As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

• Prepare the daily mis-en-place and food production in different sections of the main kitchen.
• Coordinate daily tasks with the Sous Chef or Executive Chef
• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks
• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques
• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions
• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
• Consult and check on daily requirements, functions and last minute events
• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment

PREREQUISITES:

• Indian food preparation experience is an added advantage
• A Good standard of spoken and written English
• Excellent culinary catering talent
• Team Player

REQUIRED QUALIFICATION:

• Full Grade twelve Certificate
• Advanced Certificate in Hotel Management, Food Production, General hospitality or any related programme of study. Diploma or Degree shall be an added advantage.
• Must be Computer Literate

REQUIRED EXPERIENCE:

• At least 5 years’ experience cooking in a well-established full-service hotel, restaurant or and/or minimum of 3 year in a supervisory role.

Interested candidates who meet the criteria above are encouraged to submit their applications letters, with detailed Curriculum Vitae, copies of certificates, and contact details of three (3) traceable referees to:

THE HUMAN RESOURCE AND ADMINISTRATION OFFICER

MIKA CONVENTION CENTER

PLOT NO. 34 ‘A’ SUB 9 WATERFALLS MEANWOOD

OFF GREAT EAST ROAD.

OR

EMAIL: careers@mikahotels.com

Candidates are free to either submit hard copies or soft copies to the above stated address.

The closing date for receipt of applications is 19th April, 2023. Only shortlisted candidates will be contacted.