Job Details

Job Description

EMPLOYMENT OPPORTUNITIES AT LATITUDE 15° HOTEL, LUSAKA ZAMBIA

The Latitude Hotels group is a unique African lifestyle hospitality brand based in urban environments across the continent. As well as hotels, the group offers members clubs, workspaces, spa, gym and conferencing facilities. With best practice sustainability, we marry the very best of the local communities in which we are based, with all the conveniences a traveller would expect at home.

1. ASSISTANT ACCOUNTANT

Position Summary
The Assistant Accountant will handle Receivables and Payables transactions, vendor payments, and customer billing. Additional duties will support operational requirements and ensure effective financial flow across departments.

Key Responsibilities

(i) Accounts Payable (AP)

• Receive, review, and verify invoices and expense reports for accuracy and adherence to hotel policies
• Track purchase orders and match them with invoices for accurate record-keeping
• Enter and categorize AP transactions, ensuring each expense is accurately recorded in the system
• Prepare and schedule payments to vendors (e.g., checks, ACH, wire transfers), ensuring timely processing
• Reconcile AP ledgers with vendor statements, resolving discrepancies.

(ii) Accounts Receivable (AR)

• Generate and distribute invoices for guest and corporate accounts, ensuring correct billing information.
• Track and monitor outstanding accounts, following up on unpaid invoices and implementing collection efforts
• Post payments received to customer accounts, recording all transactions in the accounting 1 system.

(iii) Reporting & Reconciliation

• Prepare weekly and monthly AP/AR ageing reports, highlighting overdue items.
• Perform reconciliations for accounts related to AP and AR transactions.

(iv) Payments: Document cash transactions with appropriate records for tracking and audits.

(v) Vendor Relationship Support: Collaborate with the Operations Controller to maintain good relationships with vendors, ensuring timely payments and problem resolution.

(vi) Customer Dispute Resolution: Address guest and corporate client billing inquiries, resolving disputes related to invoicing for rooms, conferencing, or services.

(vii) Guest Folio Management: Track guest folios from check-in to check-out, monitoring charges and working with the Night Auditor to ensure accuracy.

(viii) Assist with stock management and reconciliation

Skills and Specifications

• Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.
• Ability to work effectively within a team and under minimal supervision.
• Integrity, honesty and accountability in all dealings

Qualifications

• Full Grade 12 certificate
• Diploma in Accountancy
• Bachelor’s degree in Accountancy, second level ACCA or CIMA is an added advantage
• Paid-up member of ZICA and other relevant professional bodies
• 3 – 5 years’ work experience.
• Experience in property management systems will be an added advantage
• Advanced skills in the use of Sage accounting or any other similar package

2. HEAD CHEF

Position Summary:

The Head Chef will be in charge of all the activities happening in the kitchen and ensure that hygiene, maintenance, discipline, paper work and delivery service are up to company’s standard. The Head Chef
will report to the Executive Chef.

Duties and Responsibilities:

• Meets and exceeds company Food Budget.
• All kitchen staff to be trained on dish specification and how to achieve food margins
• Orders of food stock appropriate to sales levels and not over ordered
• Return substandard food with the appropriate paperwork
• Check all deliveries with Store person and must all items kept in the kitchen are recorded in the requisition book.
• Prepare food for service appropriate to sales levels
• Control wastage and records/controls staff meals and record
• Adhere Staff Food with no unauthorized food leaving the kitchen
• All dishes must be according to specification with no over portioning
• Ensure that all stock is secure and no loss of stock
• Ensure stock rotation is followed/fridges and freezers are in order
• Monitors & controls stock levels – daily, weekly and monthly ensuring there are no shortfalls.
• Queries and issues relating to dishes, menus and suppliers are escalated to the Executive Chef

Specifications and skills: Excellent time management, good communication Skills, active listening & learning, teaching and coaching skills, general awareness of company policies and statutory requirements with regards to health and safety, hygiene and fire procedures

REQUIREMENTS AND QUALIFICATIONS

• Grade 12 certificate
• Diploma or degree in hotel management
• Certificates relevant to the job

Experience: Minimum 4-5 years’ experience as Sous-chef or 2-3 years in a similar position in the hospitality industry

If you meet the qualifications and other requirements provided, send application letter (addressed to: Human Resource Manager), Curriculum Vitae and relevant copies of academic certificates strictly as one document to: [email protected] Closing date: Wednesday, June 18, 2025

(i) Indicate the job applied for in the email subject line

(ii) ALL PROFESSIONAL CERTIFICATES MUST BE VALIDATED BY ZAMBIA QUALIFICATIONS AUTHORITY (ZAQA)
(iii) ONLY SUCCESSFUL CANDIDATES WILL BE CONTACTED

The Hotel is an equal opportunity employer