StoreKeeper

Requirements

At least 3 years of relevant experience as a Storekeeper, preferably in a hotel, restaurant, or hospitality environment.
Degree or Diploma in Purchasing & Supplies Management, Supply Chain Management, Logistics, Procurement, Business Administration, Hospitality Management, or a related field.
Practical knowledge of inventory control and stock management.
Experience in receiving, storing, and issuing goods.
Experience handling LPOs, GRNs, requisitions, invoices, and stock documentation.
Hands-on experience using inventory or materials management systems.
Good knowledge of Microsoft Office, particularly Excel.
Strong numerical, planning, and organizational skills.
Ability to reconcile physical stock with system records.
Strong analytical and problem-solving skills.
Excellent attention to detail, judgment, and common sense.
Good written and verbal communication skills.
Ability to work effectively with Finance, Procurement, Culinary, Food & Beverage, and other operational teams.
Ability to work efficiently in a fast-paced hospitality environment.
Willingness to work hands-on in stores and receiving areas, including handling and moving goods when required.

Security Officer

Key Responsibilities

Maintain a safe and secure environment for guests, staff, and visitors.
Respond promptly and professionally to security incidents and emergencies.
Prepare clear, accurate, and timely incident reports.
Control access to restricted and sensitive areas.
Conduct scheduled security patrols and identify potential risks.
Monitor CCTV and investigate suspicious or unusual activities.
Maintain proper control of master, emergency, and restricted-area keys.
Safeguard hotel property, equipment, and guest belongings.
Handle, record, and secure lost and found items appropriately.
Support responses to fire, medical, evacuation, and other emergencies.
Identify and report safety and security hazards.
Monitor parking areas, loading zones, and vehicle movements.
Ensure visitors, contractors, and service providers follow hotel access procedures.
Monitor staff compliance with established security procedures.
Work closely with Front Office, Food & Beverage, Housekeeping, Engineering, Finance, and other departments.
Protect sensitive guest, staff, and hotel information.
Provide accurate security handovers between shifts.
Ensure security equipment remains operational and report defects promptly.
Participate in security, emergency response, and guest service training.

Requirements

Diploma in Security Management, Criminology, or a related security discipline.
Certification in Basic First Aid and Firefighting.
Basic training in investigations, incident management, and crime scene preservation.
Hands-on experience in security operations, preferably within the hospitality industry.
Knowledge of hotel security systems, procedures, and access control.
Experience responding to and managing emergencies in busy operating environments.
Experience conducting property inspections, identifying security and safety risks, and preparing detailed reports.
Good communication and interpersonal skills.
High level of integrity, confidentiality, and professional conduct.
Strong observation, judgment, and problem-solving skills.
Ability to remain calm, alert, and professional during incidents and high-pressure situations.
Ability to work effectively with different hotel departments.
Flexibility to work nights, weekends, public holidays, and rotational shifts.

Receiving Clerk

Key Responsibilities

Receive and inspect all goods delivered to the hotel according to approved procedures.
Verify deliveries against Purchase Orders/LPOs, delivery notes, and invoices.
Confirm quantities, descriptions, specifications, and prices before accepting goods.
Physically count, weigh, or measure products where necessary.
Check the quality, freshness, packaging, and condition of delivered goods.
Verify manufacturing and expiry dates where applicable.
Ensure perishable goods meet required temperature, freshness, hygiene, and quality standards.
Work with relevant departments when specialist inspection or acceptance is required.
Reject or escalate goods that do not meet approved specifications.
Identify short deliveries, over deliveries, substitutions, damaged goods, incorrect items, and other discrepancies.
Prepare and process Goods Received Notes accurately and promptly.
Record accepted goods in the inventory or materials management system.
Prepare return documentation for rejected goods.
Ensure invoices, delivery notes, Purchase Orders/LPOs, GRNs, and supporting documents are properly matched.
Maintain accurate daily receiving records and properly file documents.
Ensure goods are received only from approved suppliers.
Monitor supplier compliance with delivery requirements and product specifications.
Maintain a clean, secure, organized, and hygienic receiving area.
Ensure goods are transferred promptly to the appropriate storage or operating area.
Support stock counts and inventory reconciliation when required.
Work closely with Finance, Procurement, Stores, Culinary, and other departments.
Comply with food safety, hygiene, health and safety, and inventory control requirements.

Requirements

Certificate or Diploma in Purchasing & Supplies, Procurement, Stores Management, Accounting, Hospitality Management, or a related field.
At least 5 years of relevant experience in receiving, stores, inventory control, or a comparable role.
Previous experience in a 4- or 5-star hotel, premium restaurant, hospitality business, or similarly controlled environment is strongly preferred.
Practical knowledge of receiving and inventory procedures.
Experience handling Purchase Orders/LPOs, delivery notes, invoices, GRNs, and return documentation.
Good understanding of stock control and inventory reconciliation.
Experience using inventory, purchasing, accounting, or materials management systems.
Good computer skills, including Microsoft Excel.
Strong numerical and organizational skills.
Excellent attention to detail.
Ability to identify discrepancies in quantity, price, quality, and specifications.
Basic understanding of food safety and requirements for receiving perishable goods.
Good written and verbal communication skills.
Confidence when interacting with suppliers.
Strong integrity, accountability, and professional judgment.
Ability to work efficiently in a fast-paced environment without compromising accuracy.

Hostess

Key Responsibilities

Welcome arriving guests warmly and create a positive first impression.
Recognize and greet returning guests by name whenever possible.
Learn guest preferences and use them to create personalized experiences.
Manage restaurant reservations accurately.
Handle walk-in guests while balancing reservations and available capacity.
Manage waiting lists and provide realistic wait times.
Keep waiting guests informed and comfortable.
Seat guests according to reservations, floor plans, server rotations, table availability, and guest preferences.
Maintain balanced table allocation across service sections.
Monitor the restaurant floor and anticipate table availability.
Communicate with servers, supervisors, and managers regarding seating and service flow.
Coordinate VIP arrivals, celebrations, large parties, and special requests.
Take telephone reservations and respond professionally to enquiries.
Maintain accurate reservation information, including guest details and preferences.
Understand restaurant menus, promotions, and experiences well enough to guide guests.
Understand common dietary requirements and involve the relevant team when necessary.
Gather guest feedback and identify concerns early.
Escalate guest concerns to the appropriate manager when necessary.
Keep the host station clean, organized, and ready throughout service.
Ensure menus and guest-facing materials are clean, current, and properly presented.
Maintain required personal presentation and grooming standards.

Requirements

Diploma in Hotel Management or Certificate/Diploma in Food & Beverage Service from a recognized hospitality or tourism institution.
A relevant degree is an added advantage.
Previous experience as a Restaurant Hostess, Host, Restaurant Receptionist, or similar guest-facing hospitality professional.
Experience in a 4- or 5-star hotel, premium restaurant, lifestyle hotel, or high-volume quality dining environment is strongly preferred.
Excellent spoken communication and confidence engaging guests in person and by telephone.
Professional personal presentation.
Warm, outgoing, and expressive personality.
Strong organizational skills and attention to detail.
Ability to remember faces, names, and guest preferences.
Confidence managing reservations, walk-ins, waiting lists, and busy service periods.
Ability to make quick decisions while remaining composed under pressure.
Strong teamwork and communication skills.
Experience using POS terminals, digital reservation platforms, or table management systems.
Genuine interest in food, restaurants, people, and hospitality.
Flexibility to work evenings, weekends, and public holidays.

Front Office Agent

Key Responsibilities

Welcome arriving guests warmly and provide a personalized arrival experience.
Complete check-in and check-out processes accurately and efficiently.
Brief guests on hotel facilities, restaurants, experiences, and services.
Handle room reservations, amendments, and guest enquiries.
Monitor room status and coordinate with Housekeeping to support room readiness.
Maintain accurate guest profiles within the Property Management System.
Capture and update guest preferences and relevant history.
Identify duplicate guest profiles and maintain accurate guest records.
Process guest payments securely and accurately.
Handle cashiering, invoices, PDQ transactions, and other Front Office financial responsibilities.
Process approved foreign currency transactions according to company procedures.
Maintain accurate records, reports, and supporting documentation.
Respond promptly to telephone calls and guest enquiries.
Coordinate guest requests with Housekeeping, Maintenance, Food & Beverage, Security, and other departments.
Follow up on guest requests to ensure they are completed.
Identify guest concerns and take appropriate action.
Resolve guest concerns within the scope of the role and escalate when necessary.
Record guest feedback and communicate important information during shift handovers.
Maintain an organized, professional, and welcoming Front Desk.
Protect guest information and maintain strict confidentiality.
Identify suitable opportunities to promote room upgrades, hotel packages, experiences, restaurants, extensions, and other services.
Contribute to Front Office and hotel revenue targets while maintaining a guest-focused approach.

Requirements

Diploma in Hotel Management, Front Office Operations, or another relevant qualification from a recognized hospitality or tourism institution.
A relevant degree is an added advantage.
Proven experience as a Front Office Agent, Guest Service Agent, Receptionist, or similar hotel professional.
Previous experience in a 4- or 5-star hotel, lifestyle hotel, boutique hotel, or premium hospitality environment is strongly preferred.
Hands-on experience using a Property Management System such as Opera.
Experience handling check-ins, check-outs, reservations, and room enquiries.
Experience with cashiering, invoices, cash handling, and PDQ payment terminals.
Basic bookkeeping and strong numerical accuracy.
Good working knowledge of Microsoft Word and Excel.
Confidence using multi-line telephone systems and standard Front Office equipment.
Excellent spoken and written English.
Strong communication and interpersonal skills.
Warm, expressive, and engaging personality.
Strong organizational skills and attention to detail.
Ability to remain composed during busy arrival and departure periods.
Confidence handling guest complaints and difficult situations.
Commercial awareness and willingness to contribute to revenue targets.
High standards of honesty, integrity, and confidentiality.
Flexibility to work shifts, including evenings, weekends, and public holidays.

Executive Pastry Chef

Key Responsibilities

Lead and oversee the pastry and bakery operation, maintaining high standards of quality, taste, texture, presentation, and consistency.
Develop a French-inspired pâtisserie offering.
Create signature pastries and desserts associated with the hotel.
Develop croissants, viennoiserie, artisan breads, cakes, tarts, entremets, petits gâteaux, chocolate products, and plated desserts.
Combine classical French pastry techniques with contemporary flavors and locally relevant ideas.
Develop seasonal collections, festive ranges, celebration cakes, afternoon experiences, and limited-edition pastry concepts.
Research pastry trends, techniques, ingredients, and leading pastry houses.
Create and maintain standard recipes, production specifications, photographs, yields, portion sizes, and presentation standards.
Establish production systems that maintain consistent quality across shifts.
Plan production requirements and maintain appropriate stock levels.
Monitor ingredient usage, wastage, portion control, and food costs.
Work with Procurement on ingredient quality, supplier performance, and product specifications.
Lead, coach, train, and develop pastry chefs, commis chefs, bakers, and other pastry team members.
Build the technical capability of the pastry team through training and knowledge sharing.
Work with the Executive Chef and culinary team on menus, promotions, events, and seasonal offerings.
Collaborate with commercial and marketing teams to develop pastry products and experiences that generate guest interest and revenue.
Ensure pastry production complies with food safety, hygiene, and health and safety standards.
Maintain high standards of cleanliness, organization, and operational discipline.
Monitor pastry equipment and address maintenance and safety concerns promptly.
Drive continuous improvement, innovation, and efficiency throughout the pastry operation.
Demonstrate professionalism, teamwork, discipline, and culinary excellence.

Key Areas of Expertise

Croissants and laminated doughs.
Pain au chocolat and viennoiserie.
Brioche.
Choux pastry and éclairs.
Mille-feuille.
Macarons.
Tarts and tartlets.
Entremets and petits gâteaux.
Mousses, crémeux, ganaches, and glazes.
Chocolate and praline work.
Celebration and specialty cakes.
Artisan breads and premium bakery products.
Contemporary plated desserts.

Requirements

Recognized qualification in Pastry & Bakery, Culinary Arts, Hotel Management, or a related discipline.
Significant experience as an Executive Pastry Chef, Head Pastry Chef, Pastry Sous Chef, or equivalent senior pastry leader in a luxury hotel, premium pâtisserie, high-end restaurant, or comparable hospitality operation.
Strong practical expertise in French pâtisserie and viennoiserie.
Demonstrable experience creating and launching new pastry products.
Strong technical knowledge of pastry, bakery, desserts, and chocolate production.
Experience developing recipes and establishing production and presentation standards.
Strong understanding of recipe costing, food cost, portion control, inventory management, and waste reduction.
Experience leading and developing pastry teams.
Strong production planning and organizational skills.
Excellent knowledge of food hygiene, safety, and quality standards.
Exceptional eye for presentation and attention to detail.
Strong communication and interpersonal skills.
Commercial awareness and understanding of sustainable pastry operations.
Ability to remain calm, organized, and consistent in a demanding hospitality environment.
Genuine passion for craftsmanship, innovation, and creating memorable guest experiences.

6 Jobs At The The Social House

Job summary

About this role

StoreKeeper

Requirements

Security Officer

Key Responsibilities

Requirements

Receiving Clerk

Key Responsibilities

Requirements

Hostess

Key Responsibilities

Requirements

Front Office Agent

Key Responsibilities

Requirements

Executive Pastry Chef

Key Responsibilities

Key Areas of Expertise

Requirements

Application

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