Haile & Alem International PLC

Haile Hotels and Resorts Group, inspired by the Ethiopian Legend long-distance runner Major Haile Gebreselassie and his notorious expression “ It's Possible! ”, is a thriving hospitality company revolutionizing the industry across Ethiopia and East Africa. We aim to become the leading Indigenous hotel chain inventor and operator in East Africa. 
 Haile & Alem International PLC External Vacancy advertisement

Position 1: Financial Controller

Required Qualification and Experience 
Education BA degree in Accounting and Finance 
2 to 3 years of applicable experience in the hotel industry 
Location Haile Hotel – Wolaita 
Deadline Jan 19, 2025 

Duties and Responsibilities 
Enforces, documents, and establishes acceptable controls for all revenues and expenses and protection of assets, and ensures controls will satisfy or ameliorate the level of guest service 
Act as the hotel’s credit manager 
Maintains accurate and timely fiscal and operating information and provides analyses, interpretations, and projections to management as required 
Conducts yearly inspections and tests to ensure all departments are complying with required procedures 
Follows up on all capital expenditures to ensure compliance with original justification and approval 
Follow the deadline of the commercial office in terms of monthly reporting 
Obtains applicable legal counsel regarding the business practices of the  hostel, and maintains  mindfulness of original rules, laws, and regulations 
tools and maintains  respectable account practices and procedures as required by commercial  programs and procedures, generally accepted accounting practices and those affected by original conditions 
Maintains professional,  visionary, and specialized competence in own field 
Provides safekeeping, including proper storage and access for all contracts, plats, and other financial records 
Recommends and maintains an applicable list of delegation of authority for hotel management 
Performs related duties and special projects as assigned and required 
Analyzes and assists Human coffers Manager regarding employment contracts of new employees 
To follow the deadline of the commercial office in terms of Month-end reporting. 
Utilizes leadership skills and motivation to maximize employee productivity and satisfaction 
Monitors the hostel’s overall service and teamwork daily, and makes recommendations for improvement 
Selects and develops strategies to improve guest service and efficiency 
Direct and manage  entering and storeroom function

Position 2: Night Manager & Auditor 

Required Qualification and Experience 
Education Ba degree in hostel/ Tourism Management or related 
At least 2 to 3 years of work experience as a guest service agent or related work position. 
Location Haile Resort – Jimma 
Deadline Jan 19, 2025 

Duties and Responsibilities 
Ensure the night shift Resort’s operation runs smoothly 
Prepare and submit financial, police, and incident reports on time 
Make yourself fully familiar and complete with the Front Office & other operation departments’ activity. 
Supervises and participates in prompt and gracious late-night and early-morning check-in and check-out. 
Records in the logbook any incidents that occurred in the resort and follow- up with the department concerned. 
Communicates open and closed dates, vacuity, and condition of apartments to applicable  individualities 
Knows current room availability, and is familiar with unborn availability, eliminates any kind of reservation errors that might be happening at night. 
Controls and verifies room rates, and brings rate changes to the attention of the Front Office Manager. 
Provide accurate board reports. 
Utilizes administrative skills and motivation to maximize employee productivity and satisfaction 
Handle guest complaints at night time. 
Achieves customer satisfaction and room  profit  pretensions by supervising night shift  frontal office team 
Ensures that guest mail and messages are delivered promptly 
Ensure all guest requests at night time are handled properly and go beyond your call of duty to meet customers’ need 
Prepare a very accurate night audit report and produce on-time reports from the PMS 
Oversees the proper handling of pity cash, advance payment, and cash drops 
Checks discounts, and billing instructions, and ensures  frontal office operations are in line with the Resort finance policy 
Work with the accounting department on any  fiscal incidents that happen at night time 
Brings major  requirements for repair to the attention of the General Manager 
Keeps effective  crucial control 
Handle guest visitor requests per the Resort standard 
Prepare a police report and provide an on-time report for the original police station 
Ensure the Resort’s safety at night time by working  nearly with the security manager and performing a regular patrol 
Make sure all in-house guests are registered per the standard provided and verify PMS. 

Position 3: Restaurant Supervisor 

Required Qualification and Experience 
Education BA degree in Hotel/ Tourism Management or related 
minimal 2 to 3 years of work experience as an eatery supervisor position or restaurant manager in a luxury or full-service hostel. 
Location Haile Resort – Jimma 
Deadline Jan 19, 2025

Duties and Responsibilities 
Ensure functional excellence of the restaurants. 
Planning restaurant menus in line with Food and Beverage Manager/ administrative chef 
Taking group and individual VIP restaurant reservations 
Maintaining safety and food quality standards 
Ensure all employees are working within outlined operating  norms( SOPs) 
Organize special events in the restaurant. 
Maintain cleanliness of all outlets-  eatery, chesterfield, service areas, room service, 
Maintains restaurant setting by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; and monitoring food presentation and service. 
Plan wine and drinks lists suited to the  eatery guests' need 
Provide direction to workers regarding functional and procedural issues. 
Work with chefs and other personnel to plan menus that are scrumptious and popular with customers. 
Manage production planning, forecasting, purchasing, and stock control 
Maintain and ameliorate the overall performance of the restaurant on a regular basis including cost analysis and monitoring of processes 
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance norms. 
Effectively identifies restaurant problems and takes corrective actions frequently. 
Frequently train restaurant staff to completely implement restaurant procedures. 
Organizing schedules and Keeping track of employees’ hours 
Adhere to and  apply employee compliance with health, safety, and sanitation standards 
Creates a positive team atmosphere among Team Members. 
Provides feedback and coaching to the Team regularly. 
Develop employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews. 
Maintain an accurate and up-to-date plan of restaurant staffing needs. 
Sets high standards for applicable platoon behavior on shift. 
Coach’s restaurant team on how to exceed Guest expectations. 
Effectively delegate jobs and responsibilities to restaurant staff 
Keeping customers happy and handling complaints 
Address customer  requirements,  commentary, and complaints 
Interact appreciatively with customers promoting resort facilities and services. 
Resolve problems to the satisfaction of involved parties. 
Pleases customers by providing an affable dining experience. 
Strives to continually improve customer satisfaction and maximize fiscal performance in areas of responsibility. 
Shows enthusiasm about guests within the  eatery 
Seeks, listens, and responds to Guest feedback. 
Establishes restaurant business plan by surveying restaurant demand; and conferring with people in the community; 
Maintaining par level and overseeing restaurant stock levels 
Track stock  situations of food,  inventories, and  outfit,  cast needs, and oversee ordering as necessary 
Develop and apply cost- saving and profit-enhancing measures. 
Work with the food and beverage manager to set targets and incentives to increase turnover and profitability of the restaurant. 
Inspect, plan, and ensure that all accouterments and equipment are in complete readiness for service; amend deficiencies with separate personnel. 
Responsible for yearly  eatery material  force spreadsheet 
Visually inspect tools,  outfits, or machines( e.g., to identify defects). 
Notify management of maintenance repairs issues. 
Responsible for the proper usage and good working order of all equipment, furniture, and fixtures in the restaurant section 
Ensure that all particulars are used for their correct purpose and not abused, e.g. tablecloths or napkins used for cleaning. 
Ensure proper breakage, spillage, and kitchen wastage recording 
Maintain proper storage and arrangement of restaurant equipment to eliminate breakage. 
Maintains a safe, secure, and healthy environment by establishing, following, and administering sanitation standards and procedures; complying with legal regulations 
Maintain complete knowledge and strictly abide by state liquor regulations, particularly those prohibiting service to minors,  enraptured persons, and drunk driving. 
Anticipates possible and probable hazards and conditions and corrects them or takes action to prevent them from happening. 
Operate in a safe and environmentally friendly way to protect guests' and associates’ health and safety, as well as protect and conserve the environment. 
Follow company and department safety and security policies and procedures to ensure a clean, safe, and secure terrain. 
Protect the privacy and security of guests and coworkers. 

Position 4: Food & Beverage Cost Controller 

Required Qualification and Experience 
Education BA degree in accounting and finance or a related field. 
2 to 3 years of related experience 
Location Haile Resort – Jimma 
Deadline Jan 19, 2025

Duties and Responsibilities 
Control the Food and Beverage outlets in terms of wastage, pilferage, and efficiency. 
Prepare variance analysis for food & beverage and communicate with applicable parties. 
Update and maintain receipts in the systems. 
Control and reconcile food and beverage costs by analysis. 
Examines all food and beverage invoices, verifying quantities ordered and entered against the request list and purchase orders. 
Compare quoted prices to tab prices. 
Ensure that official orders have been issued for all purchases and goods received. 
Check requisition and issues of all outlets and highlight any inaccuracies. 
Verifies food and beverage  checks on a  picky basis and occasionally spot-checks 
Maintains liquor store perpetual force. 
Works with the executive chef to coordinate tracking of high-cost items in the food sector. 
Observe store and kitchen inventory procedures and take action when necessary. 
Supervises and assists in taking physical supplies of the kitchen. 
Carry out spot checks in all the outlets to ensure that checks are open in the system and printed or placed for all the seated guests; in bars to ensure that the physical stocks are tallying with the diurnal control sheets; and n direct purchases similar to dairy, perishables, etc. 
Carry out market checks with the help of the executive chef and purchasing manager. 
Check and take into account all the inter-bar transfers and other cost-related transfers. 
Check all direct purchases are entered and inked by the department representative. 
Investigate reasons for spoilages in all F&B outlets and kitchens. 
Carry out butcher tests to calculate the yield of high-cost food items. 
Work closely with F&B Manager to develop menu pricing of food and beverage products. 
Prepare beverage par stocks list along with the F&B Manager. 
Prepare cost breakdowns for food and beverages. 
Carry out month-end physical inventories in all outlets. 
Prepare inventory adaptations and friction reports. 
Prepare yearly food and beverage cost reconciliation reports and another necessary reports similar to tobacco conciliation, and consumption analysis. 
Check and verify voids, discounts, complimentary sales, staff meals, package meals, and settlements in the POS systems. 
Check and cross-verify if all sales have been transferred correctly to the Property Management systems( PMS). 
Check and verify for any lost postings. 
Check the cost of sales in all F&B outlets and ensure that the costs are within budget. 
Check the menu pricing on the POS systems and ensure the correct prices are loaded. 
Check the eatery and bar checks daily. 
Check the complimentary and confirm that all are approved. 
Tally all end-of-shift reports generated from all POS tills. 
Check the diurnal Food & Beverage revenues report submitted by the income audit for the accuracy of covers and average check. 
Responsible for preparing diurnal Food and Beverage Reports and distributing them to the management. 
Prepare diurnal staff meal cost report. 
Spot-check on the receiving department to ensure that the scales are correct and goods are checked for quality. 
Check and ensure that no material is issued out from the store without requisition or approval from the separate department head. 
Check and ensure all menu items have a recipe. 
Coordinate with restaurant management and finance to sort out issues about F&B. 
Update selling prices in POS as per the instruction from authorized persons. 
Responsible for maintaining the Menu Pricing, Consumption, and POS systems.

How to Apply

Eligible candidates are encouraged to apply to careers@haileresorts.com by submitting only their resume( CV) or submit a copy of the CV to Haile Resort – the location apply for in person within 5 days from the date of the Vacancy announcement. Other documentation isn't accepted at this stage.