Current Job Opportunities at The Whispering Palms Resort

The Whispering Palms Resort is an activity center that lies on the bank of the Lagos Lagoon, in the outskirts of the city. It was established in February 1981 in the heart of Badagry. In 1986, Whispering Palms Resort commenced business as a picnic site.

Whispering Palms Resort now stands at 12 acres with an annex called the Larus Field of Hope, Holiday Sports and Larus Event Centre which houses activities such as beach soccer, tennis, volleyball and swimming. The annex spans a generous 8 acres and is a welcome addition to the core site.

Job Title: General Manager
Key Responsibilities

  • · Increases management’s effectiveness by recruiting, selecting, orienting, training, coaching, counselling, and disciplining managers; communicating values, strategies, and objectives; assigning accountabilities; planning, monitoring, and appraising job results; developing incentives; developing a climate for offering information and opinions; providing educational opportunities.
  • · Develops strategic plan by studying technological and financial opportunities; presenting assumptions; recommending objectives.
  • · Accomplishes subsidiary objectives by establishing plans, budgets, and results measurements; allocating resources; reviewing progress; making mid-course corrections.
  • · Coordinates efforts by establishing procurement, production, marketing, and technical services policies and practices; coordinating actions with supervisors
  • · Facilitate the preparation and analysis of reports from all departments
  • · Review performance data (financial, sales and activity reports) to monitor and measure productivity, goal progress and activity levels
  • · Responsible for the achievement of departmental / unit productivity and quality goals
  • · Planning and organising accommodation, catering and other hotel services;
  • · Developing and Managing budgets and financial plans as well as controlling expenditure;
  • · Setting and achieving sales and profit targets;
  • · Analysing sales figures and developing marketing plan and revenue management strategies;
  • · Planning work schedules for individuals and teams;
  • · Meeting and greeting customers, and perform Public Relations exercise on behalf of the Resort;
  • · Dealing with customer complaints and comments;
  • · Addressing problems and troubleshooting;
  • · Ensuring events and conferences run smoothly;
  • · Supervising maintenance, supplies, renovations and furnishings;
  • · Dealing with contractors and suppliers;
  • · Ensuring security is effective;
  • · Carrying out inspections of property and services;
  • · Ensuring compliance with organisational policies, standard operating procedures and processes
  • · Ensuring total compliance with statutory requirements
  • · Sets targets and perform quarterly performance appraisals on all subordinates. 

Qualifications and Competencies

  • · Applicant should possess a minimum of BSC/ HND in business administration or related field with at least 10 years’ experience in the hotel / resort environment. Professional qualification is an added advantage
  • · The ability to think clearly and solve problems
  • · Numeracy and logistical planning skills;
  • · The ability to balance customer and business priorities;
  • · Flexibility and assertiveness
  • · Energy and patience;
  • · Excellent communication and interpersonal skills,
  • · Tact and diplomacy
  • · Attention to detail
  • · Team work and cooperation
  • Strong leadership skills

Job Title: Food and Banqueting Manager
Key Responsibilities

  • To ensure the prompt and efficient serving of all meals, snacks, functions and beverages to the set and required standards.
  • • To ensure that profit margins are maintained, agreed costs are not exceeded through effective control systems, including issuing against dockets, sales analysis, menu costings and cash checks.
  • • To ensure that restaurants are clean and well maintained, including flower arrangements are impeccable.
  • • To ensure that waiters are always correctly and smartly dressed, that they offer professional and courteous service to their customers.
  • • To ensure that bars are clean and stocked with the stipulated requirements.
  • • To ensure that barmen are well trained, correctly and smartly dressed and serve their customers in a professional and friendly manner.
  • • To ensure that room service orders are executed promptly and that they comply with the set and required standards.
  • • To ensure the efficient running of the banqueting department and that all banqueting rooms are clean and tidy and always set as per customer expectations during functions.
  • • To ensure that consumable and non-consumable goods are ordered, correctly stored and issued to the various departments.
  • • To ensure that company and statutory hygiene standards are maintained in all areas.
  • • To attend timeously to customer complaints.
  • • To take the necessary steps in the event of theft, burglary or fire.
  • • To ensure that reports and administration requirements are timeously submitted.
  • • To be fully conversant with all statutory requirements regarding a food and beverage operation; that all licenses, including special licences, are timeously applied for and that the conditions affecting the issues of a liquor licence are not jeopardised.
  • • To ensure that regular stock takes are conducted.
  • • To prepare and submit on the required format all information necessary for budgeting purposes, timeously and accurately, as well as monthly departmental performance reports.
  • • To ensure that an effective table reservation system is in operation.
  • • To circulate throughout all restaurants, bars and banqueting departments, maintaining a high profile presencewith customers and staff.
  • • To be fully aware of trends in the industry and make suggestions for improvement of the catering operation.
  • • To be available to conference organisers and delegates at all times during a Conference or banquets.
  • · Sets targets and perform quarterly performance appraisals on all subordinates.
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Qualifications and Competencies

  • · Applicant should possess a minimum of BSC/ HND in food and nutrition, food and science technology or related field with at least 5 years’ experience in the hotel / resort. Professional qualification is an added advantage
  • · The ability to think clearly and solve problems
  • · Numeracy and logistical planning skills;
  • · The ability to balance customer and business priorities;
  • · Flexibility and assertiveness
  • · Energy and patience;
  • · Excellent communication and interpersonal skills,
  • · Tact and diplomacy
  • · Attention to detail
  • · Team work and cooperation

Job Title:: Facilities Manager
Key Responsibilities

  • • Works alongside maintenance staff to accomplish tasks necessary to repair and maintain property and facilities. Must employ skills to fix and maintain property (including, but not limited to light plumbing, light electrical, handy work, cleaning, and maintaining residential apartments, painting) (at least 70% of responsibilities).
  • • To develop and sustain a Preventative Maintenance Programme for the Resort
  • equipment, fixtures and fittings.
  • • Monitors the use and inventories of spare parts, maintenance supplies, and equipment and reorders/purchases when necessary.
  • • Creates a calendar for the scheduling of all maintenance work orders and ensures that work orders are completed in a timely manner
  • • Ensures that maintenance team is adequately trained (including but not limited to basic safety training), equipped, and motivated so that the maintenance program can be accomplished in a safe, timely, and cost-effective manner.
  • • Communicates daily with all maintenance staff, both individually and as a group, to ensure good two-way communication concerning maintenance issues.
  • • Hires maintenance staff and completes employee performance reviews based on job descriptions to determine competency, knowledge, and contribution of the maintenance staff.
  • • Creates and maintains a chart with the age and useful lifespan of all organizational appliances including but not limited to hot water heaters, microwaves, chillers, refrigerators, washer, dryers, air conditioning units, etc.
  • • Directs, maintains, and enforces the safety program for the maintenance department; reviews safety records to uphold standards of maximum safety for all maintenance staff ensuring that Fire and Safety equipment is fully functional and serviced.
  • • Communicates with all operations and housekeeping staff to ensure that work orders are completed in a timely manner with quality and integrity.
  • • Obtains all quotes and estimates needed for repairs, regardless of size and scope of project
  • . • To ensure that regular fire and evacuation drills are held.
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Qualifications and Competencies

  • · Applicant should possess a minimum of BSC/ HND in electrical/ electronic engineering, mechanical engineering or related field with at least 7 years’ experience in the hotel / resort environment. Professional qualification is an added advantage
  • · The ability to think clearly and solve problems
  • · Numeracy and logistical planning skills;
  • · The ability to balance customer and business priorities;
  • · Flexibility and assertiveness
  • · Energy and patience;
  • · Excellent communication and interpersonal skills,
  • · Tact and diplomacy
  • · Attention to detail
  • · Team work and cooperation

Job Title: House Keeping Head
Key Responsibilities

  • • To ensure that all bedrooms and public areas are serviced and cleaned daily as per
  • Set and expected standard, with adequate guest supplies.
  • • To ensure that all bedrooms are maintained according to the daily, weekly and monthly cleaning schedules.
  • • To ensure that function rooms are cleaned as soon as they have been used to ensure a quick turnaround.
  • • To ensure that VIP rooms and suites receive the designated extras.
  • • To ensure an adequate supply of clean linen in a good state.
  • • To ensure that rooms and all equipment within are checked regularly for repairs and refurbishing, and that appropriate maintenance is effected.
  • • To liaise with the General Manager and notify areas needing attention, in respect of decoration.
  • • To ensure that staff are coached and trained to perform their duties effectively.
  • • To ensure high level of customer service is maintained at all times.
  • • Draw up duty rosters and ensure that manning levels are correct, to agreed standards, and are not exceeded without permission.
  • • To ensure that adequate supplies of cleaning materials are available.
  • • To ensure that staff accommodation is kept clean and in a good state of repair.
  • • To ensure that regular fire and evacuation drills are held.
  • • To ensure effective communications through attending meetings and imparting information at regularly held staff meetings with room attendants.
  • • To prepare and submit, on the required format, all information necessary for budgeting purposes as well as monthly departmental performance report.

Qualifications and Competencies

  • · Applicant should possess a minimum of BSC/ HND related field with at least 7 years’ experience in the hotel / resort environment. Professional qualification is an added advantage
  • · The ability to think clearly and solve problems
  • · Numeracy and logistical planning skills;
  • · The ability to balance customer and business priorities;
  • · Flexibility and assertiveness
  • · Energy and patience;
  • · Excellent communication and interpersonal skills,
  • · Tact and diplomacy
  • · Attention to detail
  • · Team work and cooperation

HOW TO APPLY
Applicants should possess a minimum of BSC/ HND in related field with at least 5 years’ experience in land scalping and horticulture services. Professional qualification is an added advantage. Qualified candidates should forward their applications to whisperingpalmsjobs@gmail.com with job title as subject of the mail.

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