Latest Job Opportunities at Emerge Egress Consulting

Role Objective:

• The Business Development Officer will play a crucial role in developing and executing strategies that will drive business growth for the firm. The officer will work closely with the firm to increase revenue, acquire new clients while retaining existing ones, identify new business opportunities, build relationships with clients and other stakeholders, and support the firm’s marketing and branding efforts.

Core Duties and Responsibilities

• Develop and implement marketing and business development strategies and activities while keeping an active presence of execution of the firm’s revenue against the strategic plan.
• Conduct market research and analysis to identify potential clients, new business opportunities, and trends in the legal industry.
• Identify and attend industry events, conferences and seminars to promote the firm and generate leads.
• Build and maintain relationships with existing & potential clients and other stakeholders.
• Develop and implement digital marketing initiatives and online platforms including regularly updating the website.
• Identify new and follow up business opportunities for the Firm.
• Contribute to development of business plans and work with Partners to execute BD initiatives.
• Develop RFQs and RFPs and make presentations as needed through the entire process.
• Keep abreast of industry news for opportunities.
• Collect, monitor feedback and maintain a high degree of client satisfaction.
• Identify opportunities for thought leadership and other marketing and campaign ideas to increase brand awareness within the practices.
• Serve as point of contact during and for various office events e.g CLE events, conferences, tournaments, sponsorships, hybrid events etc
• In charge of client handling and resolving of complaints, receiving and analysis of feedback and delighting clients in response to their needs.
• Track complaints from the Firm’s clients to resolution.
• Any other duties as allocated.

Job Specifications and Qualifications

• Bachelor’s degree in marketing or its equivalent from a recognized institution.
• Minimum of 3 years of experience in business development or marketing, preferably within a professional services environment.
• Proficient in Microsoft Office.

Key Competencies

• Smart & Critical Thinker
• Teamwork and People Skills
• Strong communication and interpersonal skills, both written and verbal.
• Confidentiality.
• Possess excellent communication and interpersonal skills.
• Strong analytical skills.
• Possess excellent organizational skills.
• Proactive.
• Result oriented.
• Strong attention to detail.
• High integrity.
• Be able to meet strict deadlines and work with minimal supervision.

Core Duties and Responsibilities

• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not.
• Meeting daily with the Executive Chef to communicate daily operational challenges & successes.
• Assisting the executive chef in implementing the kitchen operation activities.
• Partnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas.
• Monitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction.
• Participating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc.
• Fostering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members
• Actively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings.
• Involved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• Conducting daily walk-throughs of kitchen areas to ensure proper cleanliness, following up with the Chief Steward when needed.
• Liaising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback.
• Participating in expanding on our current food offering to lead the department to the next level
• Actively recruiting unique talent to strengthen our kitchen team’s skill set.
• Communication of F& B Targets to team members and clarifying on expected role for each.
• Ensuring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team.
• Takes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management.
• Assists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives.
• Assists in appraisal of the kitchen departmental staff and ensuring set performance levels are attained, setting performance goals and standards and monitoring performance to provide timely, meaningful, and specific feedback.
• Provides hands on job training sessions & takes lead on training to the direct staff.
• Participates in preparation and analysis of financial forecasts, budgets and goals.
• Assists in ensuring that all recipes and product yields are accurately costed and reviewed regularly.
• In charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time.
• Ensuring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource.
• Performing other duties as assigned.

Job Specifications and Qualifications

• Diploma or Higher Diploma in Culinary Arts, Food Production or relevant field.
• Minimum 3 years of relevant management experience in a similar operation with proven track record
• Experience in a busy business hotel is an added advantage.
• Conversant with Hotel systems platforms and Office Suite.
• Knowledge in HACCP.

Key Competencies

• Up to date on culinary trends and passionate on furthering skills.
• Proven leadership and managerial skills in a fast paced kitchen environment.
• Report writing skills on purchase orders, menus, checklists, routine procedures etc
• Great Communication skills
• Service Oriented
• Active listening skills and keen to details

Core Duties and Responsibilities

• Ensures the smooth running of the food & beverage operations to ensure highest levels of quality and service standards.
• In charge of managing budgets, forecasts, financial performance and managing F&B orders, staff, and finances.
• Fostering employee engagement whilst maintaining a strong focus on quality and efficiency.
• Preparation and Presentation of regular reports to the management on activities and generated revenues.
• Conducting regular meetings with the staff regarding communication, information sharing, address issues and concerns as well as to keep with the industry trends.
• Be a contact point for clients both individual and corporate enquiries in a professional manner while ensuring their needs are met.
• Booking functions and ensuring proper services are rendered for smooth running and at times delegating the role to the F&B Supervisors.
• Establish targets, schedules, policies and procedures within the department
• In charge of monitoring inventory and cost control.
• Ensuring compliance with health and safety regulations, practices as per industry standards.
• Planning and designing exquisite innovative menus to attract the target clients, meet the targets that reflect current trends, client’s preferences and continuously making improvements.
• Assist in recruiting suitable new hires when need be, mentor and foster a culture of teamwork and excellence.
• Collaborate with marketing to promote food and beverage offerings and special events.
• In charge of client satisfaction, delivering a positive experience.
• Develops and implements plans food & beverage initiatives & ensuring hotel targets are achieved
• Leads and manages the food & beverage team, fostering a culture of growth, development and performance within the department
• Prepares and is responsible for the departmental budget, ensuring that costs and inventory are controlled, that productivity and performance levels are attained
• Builds and maintains positive working relationships with all key stakeholders of the hotel.
• Establishes and delivers effective programs that advance service standards, profitability and cost control
• Implement a hands-on management approach to stay informed about departmental operations.
• In charge of conducting all required inspections according to the Hotel Management policies.
• Development of checklists, other relevant documents for all Food & Beverage service outlets.
• Ensure all administrative and operational procedures comply with Standard Operating Procedures.
• Review client feedback at each F&B meeting and take immediate corrective action.
• Ensure the Food & Beverage team adheres to control procedures as per the Hotel Management Manuals.
• Ensure that the F& B team are always well trained with the operating standards and well uniformed and have the necessary resources while maintaining up to date records.
• Ensure hygiene is maintained and proper presentation of food in the hotel, and replenishment is appropriately done.
• In charge of approvals within his department.
• Develop and consistently review Food & Beverage Standard Operating Procedures.
• Represent and act in the company’s best interests to minimize costs and maximize revenue.
• Research, invent, and implement new Food & Beverage products and services.
• Foster an environment for staff innovation and creativity in Food & Beverage services.
• Provide a variety of products to meet the ever-changing client preferences and tastes.
• Ensure new employees receive thorough inductions and onboarding before starting their jobs.
• Ensure staff are well-informed and communicated to on hotel operations and activities.
• Leading the F&B team by attracting, recruiting, training and regularly appraising talented personnel to identify development areas, build on strengths, and determine training needs for future career growth.
• Perform other duties as assigned.

Job Specifications and Qualifications

• Diploma or Bachelor’s degree in hospitality management, Food and Service Management, Business, Culinary Arts, or a related field.
• At least 3 years of proven experience in a food and beverage management role, preferably in a 3 star/ 4 star facility.
• Passion for culinary trends and a deep understanding of food and beverage service
• Passion for culinary trends and a experience in diverse cuisines.
• Demonstrated ability to implement and maintain high standards of hygiene, quality, and productivity
• Experience in cost management, budget controls and revenue maximization
• Familiar with ERP, Hotel systems and MS Office software.

Key Competencies

• Excellent communication & PR skills
• Great leadership with a hands-on approach and organizational skills
• Attention to detail and ability to work in a fast pace environment
• High level of integrity.
• Effective Problem-solving skills
• Customer Centricity skills
• Ability to find creative solutions, offering advice and recommendations
• Strong analytical skills.
• Knowledge of the hospitality industry
• Innovative mindset with the ability to introduce new products and services
• Ability to work under pressure.
• A self-motivated and strong work ethic -oriented individual