Career

Job description

The Hotel Manager under the supervision of the Group Operations Director is responsible for:

• Managing and animating the teams
• Evaluating service managers
• Analyzing the global market and local competition
• Development of the pricing policy (price of rooms, hotel services ...)
• Ensuring the commercial development, promotion of the hotel both internally and externally (participation in exhibitions, partnerships with hotel schools, reception of students for internships, etc.)
• Managing budgets and negotiating with suppliers and partners;
• Setting up reporting tools
• Organizing supplies of materials, equipment and supplies

Knowledge :

• Have at least a bachelor + 1 in hotel and catering
• A minimum of 10 years of experience in a similar position
• Express yourself with ease in French and English
• Sense of hospitality, service and leadership
• Listening and negotiation skills
• Taking initiative
• High availability (frequent staggered hours)
• Expertise in law, economics and management.

Futher informations

• The remuneration is negotiable
• The contract period is indeterminate with a trial period of six (6) months

Job description

The Administrative and Financial Manager is responsible for

• Setting the necessary financial procedures for the development and protection of the hotel
• Preparing budgets and their follow-ups
• Analyzing gaps, advocating solutions
• Ensuring compliance with expenditure execution procedures
• Informing and advising the Management on tax and accounting constraints
• Managing various contracts and agreements to ensure their compliance in the legislative and / or regulatory framework
• Negotiating and managing the company's purchases
• Managing cash and bank relations
• Supervising the different functional departments: accounting, treasury, payroll, personnel management, legal

Knowledge :

• At least a master's degree in finance and accounting
• Have a perfect command of accounting and management software
• Proficiency in English
• A minimum of 10 years of experience in a similar position
• Multidisciplinary
• Good interpersonal skills and initiative
• Pragmatic and precise
• Autonomous, tenacious and adaptable
• Integrative, rigorous and pragmatic
• Negotiator
• Know how to work under pressure
• Have good interpersonal skills to lead a working group
• Be subtle (the administrative and financial manager must marry with finesse audacity and prudence, speed of decision and sound judgment)

Further informations

• The remuneration is negotiable
• The contract period is indeterminate with a trial period of six (6) months

Job description

The F&B manager is responsible for:

• Leading, coordinating and supervising all staff working in the catering sector and participate in their recruitment
• Developing the profitability of the restaurant and bar
• Managing purchases
• Participating in the creation of the menu and menu pricing in collaboration with the chef and the hotel manager
• Maintaining the image and a good reputation of the hotel (advertising, customer relations, VIP event organizations ...)
• Relaying all types of information or problems in order to improve the hotel services and customer satisfaction.

Knowledge :

• Have at least a degree in hospitality-catering;
• A minimum of 5 years experience in a similar position;
• Be an excellent salesperson, manager and good manager;
• Have a taste and knowledge of the kitchen;
• The mastery of French and English is desirable.

Further informations

• The remuneration is negotiable
• The contract period is indeterminate with a trial period of six (6) months

Job description

The chef is responsible for :

• Establishing or participating in the development of the hotel's menu or menus by providing advice on dietetics, nutritional needs and food hygiene
• Ensuring culinary production
• Supervising the kitchen team and the general maintenance team assigned to the restoration
• Developing fact sheets, placing orders and managing stocks of culinary products
• Organizing, controling and participating in the production and distribution of menus
• Ensuring or controling the maintenance and hygiene of equipment and premises;
• Contributing to the recruitment and training of staff under his authority.

Knowledge :

• Have at least a Bac +2 in Culinary Arts or any other equivalent diploma;
• A minimum of 5 years’ experience in a similar position;
• Have the ability to recruit, train and build a team;
• Be a good manager;
• Excellent knowledge of hygiene and cleanliness standards;
• Be curious and creative;
• Have a sense of responsibility, customer service and perfection;
• Being presentable and in very good physical condition.

Further informations

• The remuneration is negotiable
• The contract period is indeterminate with a trial period of six (6) months