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We are looking for an enthusiastic and experienced Hotel Trainer to join our team. The successful candidate will be responsible for designing, delivering, and evaluating training programs that ensure high service standards, operational excellence, and compliance across all hotel departments.

Key Responsibilities

• Plan, develop, and deliver training programs for hotel staff across departments (Front Office, Housekeeping, F&B, and Back of House)
• Conduct on boarding and induction training for new employees
• Ensure training aligns with brand standards, company policies, and guest service expectations
• Monitor employee performance and identify training needs
• Support departmental managers with coaching and on-the-job training
• Maintain accurate training records and reports
• Evaluate training effectiveness and recommend improvements
• Promote a positive learning culture and continuous improvement

Requirements

• A First degree – preferably in Human Resources or Management Studies
• Experience in training, coaching, or staff development preferred
• Ability to engage and motivate employees at all levels
• Excellent organizational and time-management skills
• Knowledge of hospitality standards, customer service, and health & safety
• Proficiency in MS Office or hotel training systems is an advantage

Key Responsibilities

• Perform a variety of general accounting support tasks
• Verify the accuracy of invoices and other accounting documents and records
• Update and maintain accounting journals, ledgers, disbursements, expense vouchers and receipts
• Conduct inventory and stock counts
• Review budgets and report on variances
• Identify stock discrepancies
• Prepare inventory reconciliation for food and beverage items
• Reconcile records with internal employees and management or external vendors and customers

Key Responsibilities

• Ensure the proper management of the inventory
• Prepare market list weekly
• Ensure that the highest quality products are received on behalf of the resort
• Make accurate issues to departments supported by properly authorized requisitions
• Post daily issues
• Ensure food items are stored at the correct temperatures
• Practise proper rotation system for stocks/goods
• Must be precise with calculations

Interested applicants must have

• At least three (3) years’ hospitality experience
• Minimum 3 CXC passes including Mathematics
• Be detail-conscious
• Be proficient in computer skills
• Accounting experience would be an asset.

Candidates must meet the following requirements

• Provide support to the Systems Administrator for all IT-related operations (inclusive of: desktop, server, network and PBX systems)
• A degree in Information Technology or Management Information Systems with a minimum of three (3) years’ experience in providing technical and application support to end users in a hospitality environment
• MSCE certification or other advanced technical certification would be an advantage
• Proven experience working with Windows NT, Exchange, Active Directory, MS-SQL and relevant utilities
• Have good understanding of networking with Cisco systems
• Broad understanding of networking such as wireless routers, data switch and router, ADSL/Metro configuration
• Have experience in Systems Administration including creating user accounts, shares and resources
• Have extensive knowledge and experience in creating reports, analyzing data, troubleshooting, researching and fixing issues
• Ability to implement and support business information systems across multiple departments
• Be able to investigate and solve data quality issues and train users
• Experience in the use of OPERA, NetSuite and Micros is a distinct advantage
• Be able to work flexible hours and be on call.

Key Responsibilities

• Assist the Executive Chef in overseeing all kitchen operations across multiple outlets
• Ensure consistent food quality, presentation, and taste in line with resort standards
• Supervise, train, and motivate kitchen staff to maintain a high-performance culture
• Maintain strict compliance with food safety, sanitation, and hygiene regulations
• Support menu development, cost control, inventory management, and waste reduction
• Step into leadership of the kitchen in the absence of the Executive Chef

Requirements

• Proven experience as an Executive Sous Chef or Senior Sous Chef in a high-volume hotel or resort
• Strong leadership and team-management skills
• Extensive knowledge of international cuisine and modern culinary techniques
• Ability to work in a fast-paced, high-energy environment
• Excellent organizational, communication, and problem-solving skills
• Culinary qualification or equivalent professional experience preferred

Key Responsibilities

• Lead the pastry section of the kitchen, ensuring consistency, quality, and presentation across all dessert offerings.
• Develop creative and seasonally inspired dessert menus that complement our international cuisine and guest preferences.
• Deliver visually stunning, flavourful desserts that enhance guests’ dining experiences.
• Supervise, inspire, and develop a team of pastry cooks, confectioners, and assistants.
• Provide coaching, skills training, and performance feedback to grow talent within the department.
• Maintain a positive, collaborative culture in the pastry kitchen.
• Oversee daily production, inventory control, ordering, and cost-effective use of ingredients.
• Ensure all work complies with health, safety, and sanitation regulations.
• Maintain cleanliness and organization of the pastry workspace.
• Work closely with the Executive Chef and Food & Beverage team on menu planning for banquets, events, and special functions.
• Support food cost management and budget objectives.

Qualifications

• Minimum 5+ years in pastry leadership at a hotel, resort, or fine dining environment (pastry experience in all-inclusive or high-volume resorts preferred).
• Formal training in Pastry Arts / Culinary Arts or equivalent professional experience.
• Strong creative flair with mastery of contemporary pastry techniques.
• Experience managing teams and delegating effectively.
• Knowledge of food safety and sanitation standards.

Role & Responsibilities

• Prepare and cut meat according to culinary needs and company standards.
• Ensure all meat is stored and handled safely, maintaining hygiene and quality.
• Offer excellent customer service and advice on meat selection, cooking, and recipes.
• Maintain and clean workstations, knives, and equipment.
• Assist in stock management and inventory checks.

Requirements

• Previous experience as a butcher is preferred but not essential.
• Knowledge of meat cuts, preparation, and hygiene standards.
• Strong attention to detail and a passion for quality.
• Ability to work in a fast-paced environment and as part of a team.

Key Responsibilities

• Supervise and coordinate daily laundry operations including washing, drying, ironing and folding.
• Maintain consistent quality control for all linens and textiles.
• Train, develop and lead laundry staff to ensure professionalism and productivity.
• Monitor laundry supplies and equipment; maintain stock and place orders as needed.
• Ensure proper handling and safe use of laundry chemicals and machinery.
• Enforce health, hygiene, and workplace safety standards.
• Maintain accurate records of activities, inventories, and equipment maintenance.

Qualifications

• Previous experience in laundry operations or supervising a team (hotel/resort environment preferred).
• Strong leadership, organizational, and communication skills.
• Knowledge of laundry equipment, fabric care processes, and cleaning products.
• Ability to work efficiently in a fast paced hospitality environment.
• Minimum high school diploma or equivalent. Vocational training or related certification is an advantage.

All candidates must possess excellent communication skills.