Applicants for the position of Hotel Manager, Grade MNT 13 MUST be holders of the following qualifications and relevant work experience as indicated below:-
Qualifications
Served in the grade of Assistant Manager, Hotel Services or its comparable position for a minimum period of three (3) years;
Bachelor’s degree in any of the following disciplines:- Hotel and Hospitality Management; Hotel and Catering Management; Hotel and Institutional Management or equivalent qualification from a recognized institution;
Master’s degree in any of the following disciplines:- Hotel and Hospitality Management; Hotel and Catering Management; Hotel and Institutional Management or equivalent qualification from a recognized institution;
Certificate in Computer application skills course from a recognized institution;
Have Certificate in Strategic Leadership/Governance Course lasting not less than six (6) weeks from a recognized institution;
Worked in a Four Star Hotel at a Senior Management level for at least three years with proven excellent performance;
Valid Certificate of Health for food Handlers; and
Demonstrated merit and ability as reflected in work performance and results.
Those with Bachelor’s degree in any of the following disciplines:- Hotel and
Hospitality Management; Hotel and Catering Management; Hotel and
Institutional Management, Operations Management or equivalent qualification from a recognized institution and a Diploma in Hotel Management, Food
Technology from Utalii College or equivalent plus at least 12 years’ experience in
Hotel Management, three of which must be at a Senior Management level in a
Four Star Hotel with proven excellent performance are encouraged to apply.
Responsibilities
Reporting to MMU Hotel and Conference Centre Board, an officer at this level will head the Hotel and Conference Centre. Duties and responsibilities at this level will entail:
Overseeing development and implementation of hotel policies and standards;
Providing accommodation and conference services;
Maintaining records of all hotel equipment, machine, tools and material;
Directing the daily operations of hotel services;
Ensuring general welfare of clients;
Facilitating workflow in the hotel services;
Reviewing customer feedback and taking appropriate action;
Promoting and marketing hotel services;
Controlling of stock and inventory;
Ensuring compliance with licensing laws, occupational safety and health requirements and other statutory regulations;
Maintaining nutritional standards in menus;
Overall supervision of catering and housekeeping services in the hotel;
Ensuring maintenance of quality in hotel services
Managing hotel budgets and controlling expenditure;
Setting sales and profit targets for the hotel service;
Leading the team in the development of menus, product lines;
Overseeing maintenance of statistical and financial records; and
Managing and developing staff;
The above positions carry competitive remuneration packages which include among others, basic salary, medical cover, house, transport and leave allowances.
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