39 Hospitality / Hotel Jobs in Ethiopia jobs

// Plan, organize and present the food and beverage services of the Lodge for a particular occasion or regular services, thereby meeting customer expectations, hygiene standards and financial targets. Manage the food preparation or cooking services of a hotel to their requirements and satisfaction, within the agreed budgetary limits. Take full responsibility for the running of a kitchen as well control and supervise the running of the kitchen, ensuring that the preparation and presentation of food complies with the required standards. Store food in specific containers and storage areas in order to prevent spoilage. Prepare a variety of dishes according to client’s orders or supervisors’ instructions and also follow approved procedures. Pack take-away foods also serve food to customers. Places food trays over food warmers for immediate service during buffets, or store them in refrigerators. Check supplies and informs the supervisor when supplies are getting less or any equipment is not working. Weigh or measure ingredients for the dishes. Assist cooks and kitchen staff with various tasks as required, and provide cooks with needed items. Ensure that all information of confidential nature gained in the course of duty is not revealed to third parties. Stock cupboards and refrigerators, and looks over salad bars and buffet meals. After the cooking is over, responsible for removing the trash, scraping leftovers from dishes into garbage containers and cleaning them. Make special dressings and sauces for sandwiches or dishes like pastas etc. Use manual and/or electric appliances to clean, peel, slice, and trim foods. Continually work to ensure correct handling procedures to minimize dishes, plates, and other kitchen tools breakage and food waste. Maintain responsibility for sales, expenses and profit goals as outlined in the lodge plans/budgets, while promoting the lodge goals of customer service and satisfaction, team work, reporting requirements and financial performance. Assist in planning and implementing of procedures for special lodge events and dinner or other formal meal functions. Negotiate with the clients, assessing its requirements and ensuring they are satisfied with the service delivered. Plan menus for an occasion by consulting with Food and Beverage Head. Make sure that health and safety regulations are strictly observed. Responsible for budgeting and maintain financial targets. Keep all the financial and administrative records. Maintain stock levels and check if new supplies are required. Interact with customers if involved with ‘front of house’ work. Contact with suppliers and clients. Provide daily, weekly, monthly reports and other reports required. Ensure that all menus are constantly updated, paying special attention to seasonal availability. Notify the Food and Beverage Head, as soon as possible of the inability to report for duty, and also on return to work from all periods of absence. Ensure that all menus are calculated correctly to obtain maximum gross profit. Ensure that all staff are constantly trained to effect good portion control and pleasing presentation of all dishes. Hold daily meetings with the Food and Beverage Head to ensure that VIP’s are timely identified, and any special arrangements properly communicated. Hold daily meetings with the Cook and other kitchen workers to ensure smooth running of all kitchen activities. Ensure that all staffs are correctly dressed to satisfy statutory requirements as well as enhancing the image of the hotel. Ensure that all stocks are ordered to the correct quantities, quality and price. Ensure that all stocks are being kept securely and under the correct conditions applicable to each type of commodity stored. Regularly meet with the storekeeper to ensure that the correct stocks are kept. Regularly hold maintenance checks with the lodge General Service Section Head to ensure that no equipment breaks down. Ensure that all statutory notices are posted at all relevant points and that such notices are obviously placed. Ensure that all stocks are kept under optimum conditions. Ensure that all dishes are being prepared to the correct recipe and to the correct quantity. Ensure that the kitchen is being kept clean and tidy at all times. Ensure that Cooks and other workers receive the right training and optimum guidance. Ensure that any anticipated shortages are communicated promptly to the Food and Beverage Head. Ensure that no horseplay is allowed in the kitchen and that all staffs are treated fairly and with courtesy. Attend training courses and seminars as and when required. Ensure that all meals, snacks and functions are correctly prepared, cooked and served. Ensure that foodstuffs are used correctly so that wastage is kept to a minimum, and staffs are trained to effect good portion control. Perform other tasks which is assigned by the supervisor

Job Responsibilities Responsible for all Electrical, plumbing and other maintenance coordination How to Apply Please apply online via etcareers.com

JOB TITLE: Assistant Logistic Officer JOB SUMMARY: MAJOR DUTIES AND RESPONSIBILITY: Being accountable to the Tour Operation Department Manager Assist tourists by sorting through vast amounts of information to help them make the best possible tour and travel arrangements. Offer advice on destinations and make arrangements for transportation, hotel accommodations, car rentals, and tours for their clients. Handle the car rental process starting with the assessment of the need or requirement of renting motor vehicles. Rent cars that have motor vehicle insurance agreement such as comprehensive; bandit, storm, and guerrilla (BSG); and other related insurance agreements. Rent the motor vehicles through a responsible process, requiring interaction between departments that articulate justification for the department’s operational needs for a class of vehicle. Rent the motor vehicles after taking into consideration of the motor vehicle’s nature, extent, and duration of the requirements, the types of fuel available in the area of operation, and the type of vehicle best suited to the job in the renting process as well as the operational effectiveness and the extent of air pollution of the vehicle to be rented. Work out how many tourists will be served in order to save details count and money from renting the motor vehicles. Make good savings by shopping around and get a wide range of quotes and see who is willing to deal and talk it down. As well, while getting quotes make sure all the costs are included. Contact car owners, other tour operators and travel agents to rent their cars, negotiate the price, process the renting via the car rent agreement form, and process the periodic cash payments for the rented cars. Make certain about the terms of motor vehicles renting with the lessor as well as the obligation of the lessee and the lessor. Assign cars for the tour services and other company business related trips according to the type of the tour and types of the cars such as Land Cruiser, Buses, Minibuses, and others, and report to Tour Operation Manager and respective departments. Assign drivers for the tour services and other company business related trips according to the trips and based on their experience and recommendation and report to Tour Operation Manager and respective departments. Check and inspect all cars in collaboration with Garage Department and other related departments two days before their uses. Read the car rent agreement carefully, checking for potential problem areas such as insurance excess, types of goods loaded on the car, road exclusions (roads that are prohibited from driving on in rental vehicles), and others. Maintain the file for all documents and records related the car rentals, assignment of the cars and drivers, and all other necessary documents and records. Follow-up the performance and all necessary conditions or situations of all cars while they are trips and report immediately their status and any related problems to the Tour Operation Manager. Promote tour and travel packages for resorts and specialty travel groups. Advise tourists about their destinations, such as the weather conditions, local ordinances and customs, attractions, and exhibitions. Provide information on customs regulations, required documents (passports, visas, and certificates of vaccination), travel advisories, and currency exchange rates. Intercede on the tourist’s behalf to make alternate booking arrangements, in the event of changes in itinerary in the middle of a tour or trip. Use a variety of published and computer-based sources for information on departure and arrival times, fares, quality of hotel accommodations, and group discounts. Visit hotels, resorts, and restaurants to evaluate the comfort, cleanliness, and the quality of specific hotels and restaurants so that she/he can base recommendations on her/his own experiences or those of colleagues or clients. Develop, arrange, and sell the company's own package tours and travel services and promote these services, using telemarketing, direct mail, and the Internet. Make presentations to social and special-interest groups; arrange advertising displays, and others. Face a great deal of pressure during tour and travel emergencies or when there is a need to reschedule missed reservations. Compile information from various sources and to plan and organize tour and travel itineraries. Responsible for overseeing all activities in the section including the booking, reservation, car hire, assignments of cars, guides, and drivers as well as the coordination of all of the entities involved in the section. Hire, train, supervise, and evaluate employees who work for a company in the section. Use computers to track the assignments of cars, guides, and drivers. Ensure that all services are provided as schedule, and keep the costs of operating a section in particular and the company as a whole as low as possible. Provide strategic response to external influences, such as legislation, fuel costs and environmental pressures, and coordinate processes to ensure customer satisfaction. Allocating and managing staff resources according to changing needs. Developing business by gaining new contracts, analyzing logistical problems and producing new solutions. Implementing health and safety procedures. Ensure that the rented cars have motor vehicle insurance agreement such as comprehensive; bandit, storm, and guerrilla (BSG); and other related insurance agreements. Make sure that the cars, guides, and drivers are assigned for the tour services and other company business related trips and report to Tour Operation Department Head and respective departments. Make certain the checking and inspection of all cars in collaboration two days before their uses. Prepare the final proposal for the car rent agreement after checking the completeness and correctness of the information included on the agreement and the potential problem areas such as insurance excess, types of goods loaded on the car, road exclusions (roads that are prohibited from driving on in rental vehicles), and others. Perform all other activities given by the immediate supervisor. QUALIFICATIONS: Education and Training: B.A. Degree, preferably in a field like Tour Management, or Business Management, or other related fields. 2 years work experiance Various training in tour and hotel business issues. Interested to work with people and be able to win the respect and confidence of others. Superb communication and computer skills to talk with clients and make tour and hotel reservations. Well-organized, accurate, and detail oriented. Perform other tasks which is assigned by immediate supervisors

// JOB TITLE: Reservation Officer MAJOR DUTIES AND RESPONSIBILITY: Being accountable to the Booking And Reservation Section Head Accommodate clients by reserving rooms to guests at the hotels and lodges. Make sure that the accommodation is comfortable for the clients with where they are staying. Provide the reservation services to clients being reliable, responsible, and dependable, and fulfilling obligations. Inform the hotels and lodges when clients are arriving so that their rooms will be available. Provide the reservation services to clients being sensitive to others’ needs and feelings and being understanding and helpful on the job. Observe, receive, and obtain information from all relevant sources. Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Provide the reservation services to clients being pleasant with others on the job and displaying a good-natured, cooperative attitude. Provide the reservation services to clients maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behaviour, even in very difficult situations. Keep up-to-date technically and apply new knowledge to the job. Provide the reservation services to clients by accepting criticism and dealing calmly and effectively with high stress situations. Control the check-in process by sending a room list with occupant names to the hotels and lodges well before the start of the tour so they can allocate rooms. Maintain positive guest relations at all times. Monitor and maintain cleanliness, sanitation and organization of assigned work areas. Maintain complete knowledge at all times of all hotel features/services, hours of operation; all room types, numbers, layout, decor, appointments and location; all room rates, special packages and promotions; room availability status for any given day; and all hotel and departmental policies and procedures. Ensure that current information on rates, packages and promotions is available at the front desk and that all staffs are knowledgeable on such. Monitor the check-in/check-out process; anticipate critical situations and assist wherever necessary to help alleviate the pressure and to process the guest expediently. Ensure that guests are greeted, checked in and allocated rooms promptly and courteously. Ensure that check-in procedures are strictly adhered to and that the correct address and charge out details are obtained from each guest. To be readily available at all times to deal with problems or complaints. Ensure that rooms have been serviced and maintained to the standards laid down by the company. Ensure that incoming and outgoing telephone calls are handled promptly and courteously. Ensure that reservations are taken correctly and courteously. Ensure that all charges are correctly entered on the guest's bill and that this is up to date at all times. Ensure effective and speedy check-out facilities. Carry out any other duties given by the immediate superior. QUALIFICATIONS: Education and Training: Diploma in Reservation or other related fields. 1 year experience Various training in reservation. Training programs that impart a broader knowledge of reservation policy and operations.

// Being accountable to the Tour Operation Manager, the Booking and reservation Section Head accommodate clients by booking rooms at the hotels and lodges, keeping records of occupied rooms and guests’ accounts, and making and confirming room bookings. Make sure that the accommodation is comfortable for the clients with where they are staying. Provide the booking services to clients being reliable, responsible, and dependable, and fulfilling obligations. Ensure maximum room occupancy within agreed overbooking policy. Observe, receive, and obtain information from all relevant sources. Provide information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Handle complaints, settle disputes, and resolve grievances and conflicts, and negotiate with others. Responsible for overseeing all activities of the booking section as well as the coordination of all of the entities involved in the section. Ensure that the rooms booked for guests have been allocated to them according to reservations list, both in terms of the room itself and the rate to be paid. Control the check-in process by sending a room list with occupant names to the hotels and lodges well before the start of the tour so they can allocate rooms. Carry out any other duties given by the immediate superior.

// Being accountable to the Resort Manager, the Food and Beverage Manager is responsible for planning, organizing and presenting the food and beverage services of the hotel for a particular occasion or regular services, thereby meeting customer expectations, hygiene standards and financial targets. Work closely with the Resort Manager and Chef in order to develop and implement a sales program to fulfill the objective of increased sales.   Continually work to ensure correct handling procedures to minimize dishes, plates, and other kitchen tools breakage and food waste. Maintain responsibility for sales, expenses and profit goals as outlined in the hotel plans/budgets, while promoting the hotel goals of customer service and satisfaction, team work, reporting requirements and financial performance. Assist in planning and implementing of procedures for special hotel events and dinner or other formal meal functions. Plan menus for an occasion by consulting with Chef. Make sure that health and safety regulations are strictly observed. Maintain stock levels and check if new supplies are required. Oversee the management of facilities, like checking event bookings and allocation of resources or staff. Ensure the prompt and efficient service of all meals, snacks, functions and beverages to the required standards. Ensure that restaurants and rooms are clean and well maintained, that table appointments, including flower arrangements are impeccable. Ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers. Ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner. Carry out any other duties given by the immediate supervisor.

Responsible for the over all activities which is done in the lodge.

Being accountable to the Food and Beverage Head, the Barman is responsible for the general day-to-day operation of the bar and is ultimately responsible for the quality of service provided by the bar and restaurant. Responsible for the bar and restaurant activities in general. Write up the bar and restaurant staff schedules. Tell people what they should or shouldn’t do. Report any breaches to the Food and Beverage Head. Ensure that the bar and restaurant meets all the directives involved in bar and restaurant keeping. Communicate with customers regarding special functions. Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information. Carry out any other duties given by the immediate supervisor.

Being accountable to the Food and Beverage Head, the Barman is responsible for the general day-to-day operation of the bar and is ultimately responsible for the quality of service provided by the bar and restaurant. Responsible for the bar and restaurant activities in general. Write up the bar and restaurant staff schedules. Tell people what they should or shouldn’t do. Report any breaches to the Food and Beverage Head. Ensure that the bar and restaurant meets all the directives involved in bar and restaurant keeping. Communicate with customers regarding special functions. Ensure effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information. Carry out any other duties given by the immediate supervisor.

// Being accountable to the Marketing and Resort Manager, the Front Desk Head accommodate hotel and lodge clients by registering and assigning rooms to guests, issuing room keys, transmitting and receiving messages, keeping records of occupied rooms and guests’ accounts, making and confirming reservations, and presenting statements to and collecting payments from departing guests. Greet, register, and assign rooms to guests of hotel. Verifies customers’ credit, and establishes how the customer will pay for the accommodation in case the hotel or the lodge provides credit service. Contact housekeeping or maintenance staff when guests report problems. Make and confirm reservations. Supervise and control the reception, registration and room allocation of all guests. Issue room keys and escort clients to the room or show them the direction. Keep records of room availability and guests’ accounts, manually or using computers. Answer telephones, greet clients, respond to inquiries from the clients, and provide information about the company. Contribute to the security of an organization by helping to monitor the access of clients. Make the work areas highly visible and designed and furnished to make a good impression and to be very friendly and motivating for clients to enjoy greeting them face-to-face and making them feel comfortable. Ensure maximum room occupancy in line with agreed policy on over bookings. Arrange alternative suitable accommodation, for a confirmed or regular guest, if the hotel is fully occupied. Ensure that the guest list register is updated regularly during the day and that copies are sent to the appropriate sections. Communicate with reservations and pre-allocate rooms, bearing in mind the preferences of regular and VIP guests. Carry out any other duties given by the immediate supervisor.

// Being accountable to the Marketing and Resort Manager, the Housekeeping Head supervise and control the cleaning and servicing of all room service areas, ensuring that service is prompt, courteous, to the standards laid down by the hotel and within agreed budgetary limits. Plan and schedule the standard procedure for cleaning all rooms. Communicate the Marketing and Customer Relation Section Head or Receptionist when guests report complaints regarding room uses. Schedule periodical maintenance of housekeeping equipments. Ensure the rooms are clean and tidy. Contribute to the security of a hotel by helping to monitor the access of visitors. On a daily basis mop floors, beds, cloth hunger, toilets and items in the toilet, the surroundings, and others. Ensure statutory health and safety standards in the hotel rooms and the surroundings. Ensure that VIP rooms receive the designated extras. Ensure an adequate supply of clean linen in a good state of repair. Ensure that rooms are checked regularly for repairs and refurbishing, and that appropriate maintenance is effected. Notify the Marketing and Customer Relation Section Head, as soon as possible of the inability to report for duty, and also on return to work from all periods of absence. Carry out any other duties given by the immediate supervisor.

// Being accountable to F&B Manager, the Head Waiter responsible to supervise all  waiter/waitress under his/her supervision. Ensure that flowers and table decorations are fresh and comply with agreed standards. Be totally familiar with the composition of all menu items. Supervise set tables to laid-down standards, ensuring that all items used are clean, undamaged and in a good state of repair. Ensure that customers are correctly charged, present the bill and take payment from the customer, in accordance with the procedures of the hotel. At all times to be aware of and practice good customer relations, assisting the guest in any way which does not adversely affect other customers. Be continually supervise all waiter/waitress, and maintain, the highest standards of personal hygiene and dress. Support F&B Manager  Carry out any other duties given by the immediate supervisor.