InterContinental Hotels Lagos Jobs - Various Vacancies

InterContinental Lagos comprises of 358 well-appointed, elegantly decorated rooms and suites as well as a Club InterContinental floor. Guests will have access to an all-day dining restaurant, two specialty restaurants, room service and the pool bar for lighter meal choices and snacks. The lobby lounge and Cocktail bar will be the perfect setting for casual meetings over coffee or drinks. In addition, for the health conscious traveller there will be a health club bar serving fresh juices. InterContinental Lagos will also offer exclusive business and conference facilities including a state of the art ballroom with a foyer area, and several additional flexible meeting and breakout. Other amenities will include a fully-equipped gym, outdoor pool, and retail space.

HEALTH CLUB MANAGER
JOBID: LAG0002-EN

InterContinental Lagos is currently has an opportunity for a Health Club Manager. As Health Club Manager, you will manage and drive the team to achieve excellent customer service standards and increase sales. You will ensure the smooth running of the club and that health and safety standards are met. In return we’ll give you a generous financial and benefits package including healthcare support, hotel discounts worldwide and chance to work with a great team of people. Most importantly, we’ll give you the room to be yourself. At IHG we are committed to developing our team and managing our talent and would encourage internal as well as external candidates to apply for any of our vacancies. As Health Club Manager you will be responsible for:

Co-ordinate the maintenance of all recreational facilities and equipment.
Coordinate the delivery of all recreational guest services.
Responsible for the safety of all guest services.
Manage all staff in this department.
Manage the sale and promotion of departmental products and services.
Access sales and marketing data.
Assist with the development of new products and services.
Assist with the evaluation of sales and marketing activities.
Anticipate economic business level fluctuations and makes action plans.
Comply with all Hotel and corporate guidelines.
Deliver high quality service to guests.
Adhere to departmental cleaning and maintenance programs.
Attend and input at management meetings as required.

JOB REQUIREMENTS
Minimum 2 years of experience as Health Club Manager
Excellent communication skills, written and oral with proficiency in English

RECREATION MANAGER
JOBID: LAG000202-EN

JOB SCOPE
• Under the general guidance and direction of the Resident Manager and or his delegate and within the limits of the established InterContinental Hotels Group policies and procedures, the Fitness Manager’s tasks are through promoting team work in the department, be able to deliver a clean hygienic, comfortable and safe facility to the clients and ensure the Fitness Centre is competitive and profitable facility • Through delivery of a professional and customer focused service and be able to realise profits at minimum costs. • Promotes the desired work culture around our five Winning Ways of the InterContinental Hotels Group and the brand ethos. Key Relationships Housekeeping, Laundry, Engineering, Front Office, Accounts and Human Resources/ Training Department etc., liaise with key departments. Key Job Responsibilities: • Maintain teamwork through staff motivation and good leadership skills. • Controls costs. • Advises the company on any improvements, sales and marketing drives and staffing matters. • Ensures all clients in the fitness are able to use equipment safely and effectively. • Receives, greets and welcomes all clients/guests. • Carries out departmental orientation and training Fitness Centre staff to the required standards. • Ensures all clients are made aware of the different Fitness Centre facilities offered. • Maintains a safe hygienic environment. • Compiles and submits daily and monthly revenue analyses to the Resident Manager. • Monitors the testing and follow-up of the pool and Jacuzzi chemical level. • Develops departmental budget and KPOs. • Develops and implements departmental marketing and promotional plans. • Ensures optimum levels in service, treatment, guest satisfaction, merchandise and marketing. • Analyses and controls operating costs i.e. chemicals, towels, soap, lotion etc. and maintain quality. • Performs Fitness Centre departmental induction, performance reviews and coaching. • Responsible for ongoing fitness training, assessment and motivation of Fitness Centre members. • Performs administrative duties such as attendance records, duty roosters, sales records and membership records. • Performs any other related duties or projects as requested by management. Human Resource Responsibilities (for those with subordinates) • Works with Superior and Human Resource Manager to ensure the departmental performance of staff is productive. Duties include: o Plans for future staffing needs o Assists in recruiting in line with company guidelines o Prepares detailed induction program for new staff o Maintains comprehensive, current and guest focused set of departmental standards and procedures and oversees their implementation o Ensures training needs analysis of Fitness Centre staff is carried out and training programmes are designed and implemented to meet needs o Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance o Regularly communicates with staff and maintains good relations Self Management • Comply with hotel rules and regulations and provisions contained in the employment handbook. • Comply with company grooming and uniform standards. • Comply with timekeeping and attendance policies. • Actively participate in trainingand development programs and maximize opportunities for self development. Customer Service • Demonstrate service attributes in accordance with industry expectations and company standards to include:- • Being attentive to guests. • Accurately and promptly meets gust expectations. • Understand and anticipate guest needs. • Take appropriate action to resolve guest complaints. • Be able to promote the hotel (and InterContinental Hotels Group generally) products and services. Winning Ways Culture Do the Right Thing We always do what we believe is right and have the courage and conviction to put it into practice, even when it might be easier not to. We are honest and straightforward and see our decisions through.

Occupational Health and Safety Responsibilities
• Demonstrate Awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines and ensure your direct reports do the same • Be aware of duty of care and adhere to occupational, health and safety legislation, policies and procedures • Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly • Initiate action to correct a hazardous situation and notify supervisors of potential dangers • Log security incidents and accidents in accordance with hotel procedures.

General
Comply with the company corporate code of conduct at all times.
Familiarise yourself with the company vision and values which link to the model of desired behaviours that all employees are expected to display.
Perform other tasks at the level of the role as directed by your line manager in pursuit of the achievement of business KPOs.
Have the desire and ability to improve your knowledge and abilities through on-going training.
Ability to work as part of a diverse team with colleagues from different viewpoints, cultures and countries.

COMPETENCIES
Executive Team & Department Heads Team-Focused – “Working together effectively to meet business goals faster” Fostering collaboration • Recognises others’ agendas and adapts behaviour to different situations • Builds a network across different levels of the organisation and stays in touch with people • Asks questions, tests assumptions and openly discusses issues • Acknowledges the contributions of others by listening and building on suggestions • Actively shares information and encourages others to do the same • Works with others to reach consensus and resolve differences of opinion or conflict •Leading & Developing People • Considers the input of others in decisions that affect them • Considers others’ capabilities when assigning activities and projects • Holds self and others accountable for achieving results: establishes specific and efficient follow-up mechanisms to track progress • Provides specific and constructive feedback when results are not up to expectations • Helps others develop their skills Action-Oriented – “Driving to achieve ambitious targets in an efficient way” Drive for Results • Committed to meeting tough deadlines, delivering work with sufficient time to make changes, and can always be relied upon to meet commitments to others • Persists in the face of obstacles, working to achieve quick and effective resolution of outstanding issues • Consistently uses specific performance measures to track progress and improve future performance • Puts into place preventative measures and alternative plans to pre-empt crises • Focuses self on achieving results and is not easily distracted • Puts in extra effort and time to meet organisational goals Turning vision into action • Keeps others informed of activities well in advance to ensure efforts are seamlessly coordinated • Consistently takes steps to follow through, ensuring tasks are fully completed; independently checks to ensure accuracy and quality • Develops plans to ensure dead lines and standards are met • Follows up on progress against process improvement plans, and checks they are having the desired impact on driving business performance. • Keeps careful track of whether performance meets high standards or not and why. Follows up to ensure things are happening. • Rigorously follows up on implementation initiatives to ensure planned results are achieved within financial and time constraints Passionate – “Caring passionately about our guests and business partners, and changing to meet their needs” Guest / Customer & Market Focus • Develops detailed understanding of the market and guests’ needs • Proactively gathers and utilises guest feedback to constantly improve the quality of customer service • Acts in a timely manner to translate industry and market trends into valuable programmes and strategies • Consistently meets agreed levels of customer service and guest expectations • Communicates good and bad news to guests/colleagues in a timely manner Championing Change • Challenges ‘the way things are done’: identifies areas requiring change and suggests ideas to support the change • Provides communication about reasons for change and outlines course of change • Motivates team to take part actively in making change successful • Anticipates the difficulties in change and helps stakeholders make the decisions needed to move change forward quickly Savvy – “Knowing what it takes to beat our competitors, both now and in the future” Strategic Thinking • Leads the business with a clear focus on evolving priorities within a two year horizon • Understands own business within group and industry context • Frames the right strategic questions for their area of the business • Adapts short term plans as business priorities evolve for the company Understanding our Business • Understands the impact of business decisions on key financial indicators and outcomes • Identifies opportunities in own area to contribute to the commercial success of the enterprise • Proposes effective people and organisation solutions, based on a solid understanding of commercial priorities • Identifies ideas or practices found in similar companies within the industry that can be applied to own The above is designed to help you in the understanding of your role and is not intended to be a definitive list of your duties, as flexibility in meeting company and guests needs is required by all employees.

EXECUTIVE SOUS CHEF (550050)
JOBID: LAG000198-EN
Planning and directing food preparation. As the second in command, the Sous Chef is most often responsible for managing kitchen staff to ensure food is prepared properly. The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen.
Managing kitchen staff. The Sous Chef will often have the task of ensuring that all kitchen workers are performing at the level required by a professional kitchen. He or she may be asked to discipline workers who are not performing their job correctly or professionally, and may come up with incentives to ensure that workers are putting their best effort forth.
Training and scheduling. The Sous Chef is often in charge of training new employees and creating the schedule to ensure adequate manning for the kitchen.
Expediting. The Sous Chef will serve as the expeditor for the kitchen. He or she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. For example. The Sous Chef will tell the other chefs when to cook different menu items for a table of customers so that they will all be hot and ready to be served at the same time.
Quality Control. The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy. The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner.

JOB REQUIREMENTS
FINANCIAL RETURNS
• Plans and organises the production of all items required in the restaurant on a daily basis./ banquettes
• Attends/ delegates and participates in daily briefings and other scheduled meetings.
• Plan in advance the menu costing
• Check on the ordering and reduce where need be.

PEOPLE
• Comply with the company corporate code of conduct at all times
• Familiarise with the company vision and values with link to our model of desired behaviours that we expect all employees to display.
• Perform other tasks at the level of the role as directed by the executive chef/ Food and beverage director in pursuit of the achievement of business goals.
• Have the desired and ability to improve your knowledge and abilities through on-going training.
Organises, plans and trains all staff in the kitchen with the guidance of executive chef/ Food and beverage director
• Ensures that non-kitchen staffs are not allowed in kitchen or storage areas.
• Ability to work as part of a diverse team with colleagues from different viewpoints, culture and countries.
• Should not perform duties under the influence of drugs and alcohol.
• Complies with company grooming and uniform standards.
• Complies with timekeeping and attendance policies.
• Actively participates in training and development programs and maximises opportunities for self development.

GUEST EXPERIENCE
•Demonstrate service attributes in accordance with industry expectations and company standards to include:
•Being attentive to guests
•Accurately and promptly fulfilling guest requests
•Understand and anticipate guest needs
•Maintain a high level of knowledge which will enhance the guest experience
•Demonstrate a service attitude that exceeds expectations
•Take appropriate action to resolve guest complaints
•Be able to promote the hotel (and InterContinental Hotels Group generally) products and services.
Communicates with Executive Chef/ Food and beverage director on any difficulties, guests or internal customer comments and other relevant information. Handles guest complaints in the correct manner.
•Maintain a high level of product and service knowledge about all InterContinental Hotels Group hotels in our region and all F&B activities.

RESPONSIBLE BUSINESS
•Ensure compliance with relevant employment laws and hotel or company policies and procedures.
•Performs other duties and projects as assigned.
•Ensure all security incidents, accidents and near misses are always logged in timely manner and brought to the attention of the F&B manager as per Fire Life & Safety (FLS) procedures.

Accountability
Promotes the IHG Culture around the Winning Ways of Do the Right Thing, Show We Care, Aim Higher, Celebrate Difference and Work Better Together.
Accountable to the executive chef/ Food and Beverage Director through the exercise of his skills and experience to operate his area of responsibility in a high quality and profitable manner so as to conform to the policies and procedures of the company and provide the hotel guests with a memorable experience.

QUALIFICATIONS AND REQUIREMENTS
The ideal candidates will possess a bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience.

QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.
The requirements listed below are representative of the knowledge, skill, and/or ability required.
Minimum of 4 years experience in 5 star kitchen.
Good time management skills; ability to handle multiple tasks, set priorities, and meet deadlines.
Ability to get along with co-workers and support a team environment.


RESTAURANT MANAGER (550032)
JOBID: LAG000194-EN


He/She ensure that our restaurants operate efficiently and profitably while sustaining their reputation and standards. S/he is responsible for the business performance of their restaurants, as well as maintaining high standards of food, service, and health
Combines strategic planning and day-to-day management activities, such as shift pattern organisation. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development. As a key role within the hospitality industry, restaurant management can be fast-paced, highly demanding and very rewarding

JOB REQUIREMENTS
He/She ensure that our restaurants operate efficiently and profitably while sustaining their reputation and standards. S/he is responsible for the business performance of their restaurants, as well as maintaining high standards of food, service, and health

Combines strategic planning and day-to-day management activities, such as shift pattern organisation. Depending on the nature of the outlet, the role may have creative aspects, particularly in marketing and business development.

As a key role within the hospitality industry, restaurant management can be fast-paced, highly demanding and very rewarding

ITALIAN CHEF

JOBID: LAG000204-EN

JOB OVERVIEW
Are you ready to be an Italian Chef with InterContinental? The InterContinental brand looks for charming, confident, sophisticated and internationally-minded people who know what it takes to exceed guest expectations. The Intercontinental Hotel Lagos is located Nigeria in West Africa. Our hotel is looking for a Italian Chef to join our team.

KEY JOB RESPONSIBILITIES:
1) Take complete ownership of the restaurant
2) The chef will be required to interact and socialize with guests like a traditional Chef Patron
3) Works very closely with the restaurant managers (planning & strategy)
4) Works very closely with the restaurant Sommelier (planning & strategy for the wine)
5) Works closely with Director of Sales & Marketing in order to promote and keep guests both internal and external interested
6) Chef will enjoy his work, has a pleasant personality and is highly social
7) Chef will be required to approach tables & take F&B orders whenever possible or when required
8. Chef will be required to communicate with guests by visiting as many tables as possible to ensure guest satisfaction is obtained
9) Chef/Manager ensures full guest satisfaction is obtained while maintaining guest profile/preference data base.
10) Chef will strive to go above and beyond to fulfill guest expectations in order to have return business
11) Cost control oriented chef to include: menu costing, portion control and to be able to schedule his staff according to business
12) Maintaining strong competitive position in a extremely price sensitive market.
13) Be aware of the competition, trends while maintaining a strong competitive positioning
14) He or she does not compromise quality food/service in any way
15) To be able to understand great value for money, average check for each meal period & special events and overall perception experience
16) To be able to and have knowledge in menu composition and change seasonal menus while maximizing profit
17) Conduct all administrative work required, including but not limited to:
• Attendance records.
• Duty Roster.
• Guest index.
• Log book
18) Perform any other related duties and special projects as assigned.

QUALIFICATIONS
The ideal candidate is likely to have 5 years of experience in a Italian Chef in a five star Hotel in this role with relevant culinary school/college qualifications. In return, you will receive a competitive salary and benefits package as well as opportunities to learn new skills and grow your career internationally. If you’re successful, you’ll be able to take advantage of some great benefits and make the most of our commitment to give you Room to grow. Relocation support may be provided.] Additional living expense support may be provided. If you’re ready to make the move to a great new career opportunity, apply now!

Click HERE to apply