Overview (Given)

• Strategic lead responsible for nutritional excellence and operational standards of all dining facilities
• Oversees a unified, company-wide catering strategy
• Ensures high-quality, cost-effective meals for boarding students

Key Roles and Responsibilities

• Develop and implement catering policies and standards
• Manage food production, hygiene, and safety compliance
• Supervise catering staff across all campuses
• Plan menus that meet nutritional requirements
• Control food costs and minimize wastage
• Ensure consistency in food quality and service delivery
• Manage supplier relationships and procurement processes

Qualifications

• Bachelor’s degree in Food Science, Hospitality Management, or Nutrition
• Professional certification in catering or food safety
• At least 5–7 years of experience in large-scale catering management
• Strong organizational and leadership skills
• Knowledge of health, safety, and sanitation regulations

• Clean and sanitize hospital areas including wards, theatres, outpatient areas, offices, corridors and washrooms.
• Follow infection prevention and control (IPC) guidelines at all times.
• Properly handle and dispose of medical and non-medical waste according to hospital policy.
• Replenish cleaning supplies.
• Use cleaning equipment and chemicals safely and correctly.
• Respond promptly to spills, especially biohazard spills.
• Maintain confidentiality and respect patient privacy.
• Adhere to hospital safety protocols, including use of PPE(Personal Protective Equipment)
• Disinfect high-touch surfaces such as door handles, beds and equipment regularly.

Minimum Qualifications

• Previous cleaning experience, preferably in a hospital or healthcare setting.
• Basic knowledge of infection control practices is an added advantage
• High level of integrity and professionalism

Key Competencies

• Attention to detail
• Time management and organisation
• Ability to follow instructions
• Reliability and Punctuality

• Measure and assemble ingredients for menu items
• Collaborate with Executive Chef and other cooks to prepare meals during dining hours
• Maintain and accurate food inventories
• Properly store food items at appropriate temperatures
• Rotate stock items as per established procedures
• Restock kitchen for subsequent shifts
• Ensure that food prep area and kitchen are cleaned and sanitized by the end of your shift

Required Qualifications and Experience:

• High school diploma/GED required
• 2+ years’ experience as a Cook in the restaurant industry
• Able to read and follow standardized recipes
• Strong knowledge of proper food handling procedures
• Able to work as part of a team in a busy kitchen atmosphere
• ServeSafe Certification preferred

• The Driver Guide will play a vital role in delivering exceptional safari and travel experiences by safely transporting guests and providing informative guiding services across Kenya’s key tourism destinations, including national parks, game reserves, and cultural sites. The successful candidate will act as a brand ambassador, ensuring high standards of guest satisfaction while representing the company’s values and professionalism throughout the guest journey.

Key Responsibilities

• Safely operate company tour vehicles in compliance with all traffic regulations and company policies, as well as executing itinerary movements accurately as per vehicle movement order and provided booking schedules.
• Lead engaging safaris, excursions, and transfers while providing insightful commentary on wildlife, geography, history, and local culture to ensure optimum guest satisfaction.
• Communicate effectively with international clients and provide translation support where necessary.
• Ensure guests are properly briefed on itineraries and points of interest before and during travel, and coordinate issuance of safari itineraries, feedback forms, and other relevant information to clients.
• Coordinate pick-ups, transfers, and logistical arrangements according to operational schedules, as well as coordinating the distribution of welcome notes to hotels, lodges, camps, and other destinations for issuance to the company clients.
• Conduct vehicle inspections before and after trips and ensure the vehicle and essential tools are in optimal condition, as well as maintain vehicle cleanliness and ensure adherence to branded uniform standards.
• Submit detailed and timely tour reports and communicate any operational issues or emergencies promptly to management while complying fully with client-specific service standards and requirements.
• Deliver outstanding guest service and ensure client satisfaction throughout the travel experience.

Minimum Requirements

• Driver Guide / Tour Guiding certification from a recognized institution.
• Fluency in English plus Italian and/or Japanese language proficiency is mandatory.
• Valid TSV driving license with a minimum of five (5) years’ tour driving experience.
• Excellent knowledge of Kenya’s tourism destinations, wildlife, and culture.
• Strong customer service and interpersonal skills.
• First aid knowledge and ability to respond effectively in emergencies.
• Professional appearance, reliability, and ability to work independently.

Method of Application

• Welcome guests to the gym and pool area and provide assistance when needed

• Ensure the gym and swimming pool areas are clean, organized, and well-maintained at all times

• Monitor guests’ safety and enforce gym and pool rules and regulations

• Set up and arrange equipment, towels, and poolside facilities for guest use

• Assist guests with basic use of gym equipment and facilities

• Report any faulty equipment or maintenance issues to the relevant department

• Maintain proper hygiene standards in changing rooms, poolside, and fitness areas

• Monitor and control access to the gym and pool facilities

• Provide excellent customer service and respond to guest inquiries or requests

• Ensure adequate supply of towels, water, and other amenities

• Support health and safety procedures, including emergency response when required

• Prepare and serve alcoholic and non-alcoholic beverages according to recipes and customer preferences

• Create new and innovative cocktail recipes to enhance the menu

• Interact with customers, take orders, and provide recommendations

• Maintain cleanliness and organization of the bar area

• Ensure proper storage and handling of beverages and ingredients

• Monitor stock levels and assist in inventory management

• Follow health, safety, and responsible alcohol service regulations

• Deliver excellent customer service to ensure a great guest experience

• Supervise housekeeping staff and ensure all cleaning duties are performed efficiently and to required standards

• Assign daily tasks, monitor staff performance, and provide training and guidance

• Inspect rooms, public areas, and facilities to maintain high cleanliness and hygiene standards

• Plan and coordinate cleaning schedules to ensure timely service delivery

• Ensure proper use and maintenance of cleaning equipment and suppliesReport maintenance issues and coordinate with relevant departments for quick resolution

• Ensure compliance with health, safety, and sanitation regulations

• Train staff on safety procedures and proper cleaning techniques

• Coordinate with other departments to ensure rooms and facilities are ready for use

Qualifications and Requirements

Experience

• At least 3–5 years of experience in housekeeping

• Minimum 1–2 years in a supervisory role

Skills and Competencies

Strong leadership and team management skills

Good communication and interpersonal skills

• Attention to detail and high standards of cleanliness

• Time management and organizational skills

• Problem-solving and decision-making ability

• Knowledge of cleaning techniques and equipment

• Basic computer skills (for reporting and scheduling)

• Minimum 2 years’ experience in tour & travel
• Bachelor’s degree in Tourism & Travel or related field
• Experience in handling both international & local destinations

• The main purpose of a Cook at Jumuia Resorts Limited is to prepare and provide high-quality meals while ensuring strict adherence to food safety, portion control, and nutritional standards. In a hospitality setting, the cook is central to guest satisfaction and the operational efficiency of the kitchen.

Requirements & Qualifications
Level of Education

• At least Secondary School Education (KCSE)

Specialized training/professional qualification

• At least Diploma in Food Production and Culinary Arts.

Relevant Job Experience

• Must have worked in a similar position for atleast one year.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene standards including correct food storage temperatures.
• Must have good Planning, organization and attention to details skills.
• Must have drive initiative and creativity.
• Must have time management skills.
• Must be a team player.
• Must have Food Handler certificate.

Key Responsibilities

• Prepare and cook basic dishes and mise en place sauces, vegetables, etc. under the direction of the Chef.
• Prepare dishes and garnish them before service at the pass.
• Prepare breakfast/lunch, dinner and mise en place in sufficient quality for the day’s business. May prepare breakfast/lunch, dinner dishes a la minute
• Ensure that all food is prepared hygienically under highest standard of quality and presentation with minimum wastage.
• Provide buffet service.
• Maintain a clean and orderly work to the highest hygiene level.
• Ensure that all required preparation is ready at least 30 minutes before the service commences.
• Work in all areas of the kitchen in order to gain experience at different functions, to eventually be able to perform the tasks carried out by Chef.
• Fully Implement the Jumuia resorts SOPs and Strategic plan

Requirements & Qualifications
Level of Education

• Atleast Secondary School Education (KCSE)

Specialized training/professional qualification

• Atleast Diploma in Food Production and Culinary Arts.

Relevant Job Experience

• Must have worked in a similar position for atleast three years.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene standards including correct food storage temperatures.
• Must have good Planning, organization and attention to details skills.
• Must have drive initiative and creativity.
• Must have time management skills.
• Must be a team player.
• Must have Food Handler certificate.

Key Responsibilities

• Directing the food preparation process and delegating tasks
• Cooking and preparing high quality dishes
• Assisting the Head Chef/create menu items, recipes and develop dishes
• Supervising all kitchen activities
• Supervising, motivating and working closely with the cooks
• Being responsible for health and safety
• Being responsible for food hygiene practices
• Ensuring food quality and excellent standards are maintained for all dishes created
• Assisting with determining food inventory needs, stocking and ordering
• Ensuring the kitchen meets all regulations including sanitary and food safety guidelines
• Assign duties to the hotel kitchen staff
• Offer coaching and training to the cooks in the department
• Implement fully the Jumuia Resorts Strategic plan and SOPs

Requirements & Qualifications
Level of Education

• Atleast Secondary School Education (KCSE)

Specialized training/professional qualification

• Atleast Certificate in Hospitality.

Relevant Job Experience

• Must have worked in a similar position for atleast one year.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene standards.
• Must have good Planning and organization skills.
• Must be a team player.
• Must have Food Handler certificate.

Key Responsibilities

• Prepare ingredients required for the main dish on time according to hotel recipe
• Ensure food is cooked and prepared to the correct specifications
• Following food safety procedures to prevent cross contamination and food borne illnesses
• Cleaning the entire area of the kitchen by maintaining the cleaning schedule of the kitchen and to ensure high standards of hygiene.
• Ensure that dishes are prepared in a timely manner.
• Operating and maintaining kitchen equipment such as oven, stovetops and grills.
• Assisting with ordering kitchen supplies as needed and receiving supplied items from the receiving area.
• Adhering to Health and Safety regulations.
• Ensure proper disposal of waste items and emptying the waste bins on a daily basis.
• Implement fully the Jumuia resorts Strategic plan and SOPs

The primary role of the position is to maintain the highest standards of cleanliness, aesthetic appeal, and hygiene in guest rooms and public areas, ensuring a comfortable and welcoming environment that enhances the guest experience and upholds the establishment’s reputation.

Requirements & Qualifications
Level of Education

• Atleast Secondary School Education (KCSE)

Specialized training/professional qualification

• Atleast Certificate in Housekeeping and Laundry.

Relevant Job Experience

• Must have worked in a similar position for atleast one year.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene standards.
• Must have good Planning and organization skills.
• Must be a team player.

Key Responsibilities

• Cleaning of guest rooms, meeting rooms, offices, cloakrooms and public areas as may be directed.
• Assist in the reception as porters to incoming and outgoing guests.
• Ensure the comfort of in-house guests and promote the security of guest property within the establishment.
• Ensure the safekeeping and proper maintenance of work equipment and materials assigned for facilitating the performance of duties in the department.
• Coordinate with the laundry department in efficient exchange of clean for dirty linen to and from rooms this includes guest clothing and rooms linen.
• Ensure the security of keys within his/her custody.
• Ensure safety and hygiene standards are maintained when performing cleaning services in all areas whilst adhering to cost.
• Maintain control of linen rooms, store rooms, and ensure adequate security and supply.
• Set up room/facilities for conferences, workshops and seminars.
• Be responsible for the proper scheduling of the laundry department, keeping in mind the forecast and daily occupancy.
• Observe standardized procedures in performing actual cleaning of all linen i.e. rooms and restaurant linen, guest cloths and staff uniforms within the establishment.
• Maintain clean well stocked linen shelves and ensure effective adequate supply of clean linen to all hotel outlets in time..
• Maintain up to date records of daily linen circulation.
• Receive, sort and process all guest laundry and ensure billing of all items received laundered, packaged and delivered to guest rooms in good condition.
• Implement fully the Jumuia resorts Strategic plan and SOPs

Requirements & Qualifications
Level of Education

• Atleast Secondary School Education (KCSE)

Specialized training/professional qualification

• Atleast Certificate in Food and Beverage.

Relevant Job Experience

• Must have worked in a similar position for atleast one year.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene.
• Must have good Planning, organization and communication skills.
• Must have Food Handler certificate.
• Must be a team player.

Key Responsibilities

• Ensure that personal grooming, personal etiquettes and hygiene/sanitation is highly maintained i.e professional, prompt and personal service.
• Exercise his/her skills and personal qualities and make sure that the customers are provided with quality service as required by the food and beverage service profession e.g. welcoming guests, sitting guest, order taking, service, clearance and billing.
• Handle food with hygiene to avoid contamination.
• Maintain high standards of cleanliness in the assigned areas within the restaurant.
• Undertake outside catering services when required.
• Raise requisition for non-food and food items from the stores and ensure efficient usage and control.
• Daily liaise with chefs with regards to changes in the menu, daily availability and Allergens for the daily specials.
• Assist and supervise members of staff in order to provide a good standard of service.
• Demonstrate and maintain high levels of customer service.
• Ensure that all bills have been paid and revenue reconciliation is correct and complete at the end of each shift.
• Ensure restaurant and conference halls are correctly set up for each shift to the required guest standard.
• To supervise all preparation and service of customer needs.
• To co-ordinate the kitchen and the service during meal service.
• To ensure that employees carry out the daily mis en place, cleaning schedule and to maintain the operation to the highest standard.
• Ensure all operating equipment is handled carefully avoiding abuse and minimizing breakage.
• To take equal responsibility for training within the department in liaison with the manager.
• To effectively handle customer complaints and refer to manager any complaints from guests as soon as possible.
• Fully Implement the Jumuia Resorts Strategic plan and SOPs

This position is a temporary part-time position for 2 years.
Responsibilities

• Welcomes and engages guests in a friendly, professional manner.
• Leads tours that are inspiring and Christ-centered, and tailors the experience to the guest’s needs.
• Provides accurate historical and contextual information about the site.
• Coordinates with the missionaries who support Temple Square.
• Answers questions and offers additional insights to enhance the guest experience.
• Ensures guest safety and comfort throughout the tour.
• Manages group logistics, including timing, pacing, and accessibility needs.
• Handles unexpected situations calmly and professionally (e.g., emergencies, schedule changes).
• Promotes additional experiences or services offered on Temple Square.
• Maintains up-to-date knowledge of the site, exhibits, and special events.
• Collaborates with other Temple Square guides to deliver consistent and high-quality experiences.
• Helps with a variety of administrative and organizational responsibilities on Temple Square (e.g., managing headsets for translation needs).
• May include other assigned duties on Temple Square (e.g. assisting with General Conference).

Qualifications

Required:

• Returned missionary.
• Knowledge and understanding of Preach My Gospel.
• Excellent interpersonal, prioritizing, professionalism, and leadership skills.
• Strong verbal communication and storytelling abilities.
• Self-motivated and able to work well with people.
• Willing to receive and implement feedback.
• Exceptional, dynamic presentation skills regardless of the group size (large or small).
• Ability to work independently and apply personal and creative initiative.

Key Responsibilities

1. Cleaning and Sanitizing

   • Sweep, mop, vacuum, and polish floors.

   • Dust and wipe furniture, surfaces, and equipment.

   • Clean windows, mirrors, and glass surfaces.

   • Sanitize bathrooms, toilets, and washrooms.

2. Waste Management

   • Empty trash bins and dispose of waste properly.

   • Separate recyclable materials where required.

   • Ensure waste areas remain clean and organized.

3. Maintenance of Cleaning Equipment

   • Use and store cleaning equipment properly.

   • Report damaged cleaning tools or equipment.

   • Refill cleaning supplies such as soap, tissue, and sanitizers.

4. General Upkeep

   • Maintain cleanliness in offices, corridors, staircases, and common areas.

   • Arrange furniture or items neatly after cleaning.

   • Identify and report maintenance issues such as broken fixtures or leaks.

Qualifications and Requirements

Educational Qualifications

• Minimum KCSE certificate or equivalent (sometimes not mandatory depending on employer).

Skills and Competencies

• Ability to follow instructions and work with minimal supervision.

• Knowledge of basic cleaning methods and equipment.

• Good time management and organization skills.

• Attention to detail to ensure thorough cleaning.

• Physical stamina and ability to perform manual tasks.

Experience

• Previous experience in cleaning, housekeeping, or janitorial services is an added advantage but not always required.

Our client, a reputable hospitality establishment, is seeking to recruit a Commis Chef  to join their culinary team. The successful candidate will be responsible for preparing high-quality meals while upholding strict food safety, hygiene, and presentation standards.

Core Duties and Responsibilities

• Accurately and efficiently prepare and cook all menu items, including appetizers, entrees, soups, salads, and desserts, following standardized recipes and quality standards.
• Conduct food preparation tasks including chopping, slicing, seasoning, and organizing mise en place before service
• Operate a variety of kitchen equipment safely and proficiently (e.g., grills, fryers, ovens, stovetops).:
• Set up and stock workstations with all necessary supplies.
• Maintain a clean, organized, and sanitary work environment throughout the shift, adhering strictly to all food safety and hygiene standards
• Ensure all food items are properly stored, labeled, dated, and rotated to prevent spoilage (FIFO method).
• Assist with daily and nightly kitchen closing procedures, including cleaning duties.
• Monitor food stock levels and communicate shortages to the Chef or Manager to facilitate timely ordering.
• Collaborate with other kitchen staff (e.g., Prep Cooks, Line Cooks, Dishwashers) and front-of-house staff to ensure timely and accurate delivery of all food orders.
• Handle multiple orders simultaneously under pressure during peak hours.
• Participate in the garnishing and presentation of dishes
• Oversee opening and closing duties for each assigned shift
• Clean and sanitize work areas
• Ensuring that food portions and food presentation meet company standards.
• Ensuring that cooking utensils are clean before each use.
• Quality check ingredients and prepared products, ingredients to be used during service and for menu items.
• Follow recipes accurately
• Prepare food using various appliances and equipment
• Maintain a clean, safe and sanitized work area
• Organize equipment, utensils and other tools prior to service
• Efficiently resolving problems with customers’ orders.
• Adhere strictly to food health and safety regulations
• Perform any other duties as assigned

Job Specifications and Qualifications

• Diploma in Hospitality, Tourism, Business Management, Communication, or a related field.
• Minimum of two (2) years’ experience in events, hospitality, customer service, or a related support role.
• Basic knowledge of event planning and coordination.
• Flexibility to work extended hours and travel when required.

Key Competencies

• Creative mindset with an interest in event concepts and themes.
• Strong time management and multitasking abilities.
• Excellent organizational skills and attention to detail.
• Good verbal and written communication with a friendly approach.
• Ability to work efficiently in a fast-paced environment.
• Customer service oriented with a positive, professional attitude.
• Strong teamwork and collaboration skills
• High level of integrity and professionalism

Create a welcoming environment for guests by warmly greeting them, managing guest flow efficiently, and ensuring pleasant interactions to provide an excellent dining experience and maintain high client satisfaction.

Core Duties and Responsibilities

• Greet guests as they arrive and assist with seating arrangements.
• Inquire about special seating requests or preferences
• Ask guests about seating preferences or special requests
• Take reservations and manage guest flow during busy periods.
• Maintain cleanliness in the front area, including door handles and windows.
• Communicate effectively with restaurant staff regarding seating and guest needs.
• Provide a friendly and positive presence at all times.
• Bid guests farewell and encourage return visits.
• Answer phone calls, handle reservations, and manage take-out orders when needed.
• Ensure guests feel valued and attended to throughout their stay or visit.
• Monitor table readiness and overall service flow.
• Monitor the general atmosphere to make sure guests have a comfortable experience.

Job Specifications and Qualifications

• Certificate/Diploma in Food and Beverage or Hospitality or related area.
• At least 2 years Previous experience in hospitality, service experience
• Proficiency in Ms Office Suite

Key Competencies

• Customer-centric mindset and strong interpersonal skills
• Patience, friendliness, and professionalism.
• Ability to work in a fast-paced, dynamic environment.
• Excellent organizational skills and attention to detail.
• Flexibility and adaptability.
• Teamwork and collaboration.
• Professionalism and a positive attitude.

If interested in the position and meet the above requirements, kindly send your CV on or before 28th February 2026 to the email careers@emergeegressconsulting.com and indicate the position applied for in the subject line. Only shortlisted applicants will be contacted.Interviews will be done on rolling basis.

Job Description: A mixologist at Sierra Restaurants is responsible for crafting and serving high-end cocktails and beverages in a fine dining setting. This includes creating signature drinks, mixing classic and contemporary cocktails, maintaining bar inventory, ensuring beverage quality, and providing expert recommendations to guests while delivering exceptional bar service.

Qualifications:

• Diploma in Related Fields (Bartending, Mixology, Hospitality, Food & Beverage, etc.)
• Excellent communication skills
• At least 2 years experience in fine dining restaurants
• Aged between 25-35 years

Job Description: A waiter at Sierra Restaurants is responsible for providing high-quality table service in a fine dining environment. This includes taking orders, serving food and beverages, ensuring guest satisfaction, maintaining table settings, and delivering an exceptional dining experience that meets fine dining standards.

Qualifications:

• Diploma in Related Fields (Hospitality, Food & Beverage Service, Hotel Management, etc.)
• Excellent communication skills
• At least 2 years experience in fine dining restaurants
• Aged between 25-35 years

Join our passionate hospitality team!

 Location

Tuala / Oloosirkon area near Ongata Rongai

Job Description

As a Waiter/Waitress, you will be responsible for delivering excellent customer service and ensuring guests have a memorable dining experience.

Key Responsibilities

• Welcome and seat guests in a friendly and professional manner

• Present menus and provide detailed information about food and beverages

• Take accurate food and drink orders

• Serve meals and beverages promptly

• Ensure tables are clean and well set at all times

• Process bills and handle payments correctly

• Respond to customer inquiries and resolve complaints politely

• Work closely with kitchen and bar staff to ensure smooth service

Requirements

• Minimum 2 years experience in a busy restaurant or café

• Strong communication and interpersonal skills

• A genuine heart for hospitality

• Ability to thrive in a team environment

• Well-groomed and professional appearance

• Ability to work weekends and holidays

How to Apply

 Email: vacancy@kitengela.com
 Call: 0705 460 390

Department: Front Office

Reports To: General Manager

About the Role:

We are seeking an experienced and highly organized Front Office Manager to oversee and coordinate all Front Office operations. This role places particular focus on ensuring seamless collaboration between Reception, Reservations, and Guest Relations, guaranteeing a smooth guest journey from pre-arrival to departure. The ideal candidate will be a strong communicator with proven leadership and exceptional guest-service orientation.

Key Responsibilities:

• Coordinate and supervise all units under the Front Office for smooth, efficient operations.
• Ensure seamless check-in/check-out, accurate reservations, and high-quality guest relations.
• Monitor guest feedback and implement service improvements.
• Collaborate with Housekeeping, F&B, Security, and Maintenance to ensure exceptional guest experience.
• Lead, train, and motivate Front Office staff to maintain professional standards.

Qualifications & Requirements:

• Higher Diploma or Degree in Hospitality Management or related field
• Minimum 3-5Yrs experience in FO Operations with at least 3Yrs in a supervisory or Managerial role in a 4* or 5* Hotel
• Strong leadership, communication and interpersonal skills
• Excellent problem-solving & decision making abilities
• Proficiency in Hotel PMS System in place

Method of Application

• Inspect guest rooms and public areas after cleaning to ensure quality standards.

• Verify room status, identify discrepancies, prioritize cleaning, and update room assignments.

• Coordinate daily activities between Housekeeping, Engineering, Front Office, and Laundry.

• Resolve room-status issues with the Front Desk and prepare daily assignment sheets.

• Support management with hiring, training, scheduling, coaching, and evaluating staff.

• Communicate shift updates, complete required reports, and maintain accurate records.

• Ensure adherence to safety, security, and company policies; report hazards or incidents.

• Deliver excellent guest service, respond to guest needs, and maintain professionalism.

Requirements & Physical Abilities

• Strong communication and teamwork skills.

• Ability to lift up to 55 lbs, push housekeeping carts, and perform bending, reaching, and standing for long periods.

• Able to use computers and verify information accurately.

• Commitment to quality, safety, confidentiality, and guest satisfaction.

  PREFERRED QUALIFICATION

  Education: High school diploma or G.E.D. equivalent.

  Related Work Experience: At least 1 year of related work experience.

  Supervisory Experience: At least 1 year of supervisory experience.

  License or Certification: None

Ensure staff is working together as a team to ensure optimum service and that guest needs are met. Inspect grooming and attire of staff, and rectify any deficiencies. Complete opening and closing duties including setting up necessary supplies and tools, cleaning all equipment and areas, locking doors, etc. Inspect storage areas for organization, use of FIFO, and cleanliness. Complete scheduled inventories and stock and requisition necessary supplies. Monitor dining rooms for seating availability, service, safety, and well being of guests. Complete work orders for maintenance repairs.
Assist management in hiring, training, scheduling, evaluating, counseling, disciplining, and motivating and coaching employees; and serve as a role model and first point of contact of the Guarantee of Fair Treatment/Open Door Policy process. Follow all company and safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards, anticipate and address guests’ service needs, assist individuals with disabilities, and thank guests with genuine appreciation. Speak with others using clear and professional language. Develop and maintain positive working relationships with others, support team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards; and identify, recommend, develop, and implement new ways to increase organizational efficiency, productivity, quality, safety, and/or cost-savings. Read and visually verify information in a variety of formats (e.g., small print). Visually inspect tools, equipment, or machines (e.g., to identify defects). Stand, sit, or walk for an extended period of time or for an entire work shift. Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance. Grasp, turn, and manipulate objects of varying size and weight, requiring fine motor skills and hand-eye coordination. Move through narrow, confined, or elevated spaces. Move up and down stairs and/or service ramps. Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Perform other reasonable job duties as requested by Supervisors.

PREFERRED QUALIFICATIONS

Education: High school diploma or G.E.D. equivalent.

Related Work Experience: At least 2 years of related work experience.

Supervisory Experience: At least 1 year of supervisory experience.

License or Certification: None

Oversees the day-to-day execution of general ledger impacted processes, including support to clients/departments as they work with and understand these processes. Directs accounting functions specifically in the areas of account balancing, ledger reconciliation, reporting and discrepancy resolution. Supervises other Finance and Accounting employees in areas relating to general ledgers, subsidiary ledgers and related reporting.

CANDIDATE PROFILE 

Education and Experience

• 4-year bachelor’s degree in Finance and Accounting or related major; 1 year experience in the finance and accounting or related professional area.

CORE WORK ACTIVITIES

Managing Work, Projects, and Policies 

• Coordinates and implements accounting work and projects as assigned.

• Coordinates, implements and follows up on Accounting SOP audits for all areas of the property.

• Complies with Federal and State laws applying to fraud and collection procedures.

• Generates and provides accurate and timely results in the form of reports, presentations, etc.

• Analyzes information and evaluates results to choose the best solution and solve problems.

• Compiles, codes, categorizes, calculates, tabulates, audits, or verifies information or data.

• Balances credit card ledgers.

• Verifies contracts for groups and performs credit reference checks for direct billed groups if necessary.

Maintaining Finance and Accounting Goals

• Achieves and exceeds goals including performance goals, budget goals, team goals, etc.

• Develops specific goals and plans to prioritize, organize, and accomplish your work.

• Submits reports in a timely manner, ensuring delivery deadlines.

• Ensures profits and losses are documented accurately.

• Monitors all taxes that apply, ensuring that taxes are current, collected and/or accrued.

• Maintains a strong accounting and operational control environment to safeguard assets.

• Completes period end function each period.

• Provide direction and assistance to other organizational units regarding accounting and budgeting policies and procedures, and efficient control and utilization of financial resources.

Demonstrating and Applying Accounting Knowledge 

• Demonstrates knowledge of job-relevant issues, products, systems, and processes.

• Demonstrates knowledge of return check procedures.

• Demonstrates knowledge of the Gross Revenue Report.

• Demonstrates knowledge and proficiency with write off procedures.

• Demonstrates knowledge and proficiency with consolidated deposit procedures.

• Keeps up-to-date technically and applying new knowledge to your job.

• Uses computers and computer systems (including hardware and software) to program, write software, set up functions, enter data, or process information.

• Uses relevant information and individual judgment to determine whether events or processes comply with laws, regulations, or standards.

Managing and Conducting Human Resource Activities

• Supports the development, mentoring and training of employees.

• Provides constructive coaching and counseling to employees.

• Trains people on account receivable posting techniques.

Additional Responsibilities 

• Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.

• Demonstrates personal integrity.

• Uses effective listening skills.

• Demonstrates self confidence, energy and enthusiasm.

• Manages group or interpersonal conflict effectively.

• Informs and/or updates the executives, the peers and the subordinates on relevant information in a timely manner.

• Manages time well and possesses strong organizational skills.

• Presents ideas, expectations and information in a concise well organized way.

• Uses problem solving methodology for decision making and follow up.

• Makes collections calls if necessary.
Location : Kampala Uganda

The candidate should be seeking meaningful career growth within one of the leading luxury 5-star hotels in Sub-Saharan Africa.

CANDIDATE PROFILE

Qualifications & Requirements

• 3–5 years of experience in a similar leadership role within a luxury hotel environment.
• Must be an expatriate with strong international culinary experience, particularly within MEA.
• Proven background working in large, busy operations, with a strong and essential banquet foundation.
• Solid understanding of food costing, production planning, kitchen management, and HACCP/hygiene standards.
• Exceptional leadership, communication, and organizational skills, with the ability to thrive under pressure.
• Career-driven, motivated, and committed to contributing to a dynamic, high-performing culinary team.
• Single Status required.

CORE WORK ACTIVITIES

Assist the Executive Chef in daily kitchen operations, supervising culinary associates and overseeing all food production.

• Lead high-volume banquet operations and large-scale events, working closely with the Banquet Chef de Cuisine, Sales team, and guests to ensure flawless execution.
•  Assist in leading and supporting team training, coaching, and development to strengthen skills, consistency, and overall performance within the culinary team.
• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
•  Encourages and builds mutual trust, respect, and cooperation among team members.
• Oversee staff scheduling, reporting, and general administrative responsibilities.
• Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.
• Solicits associates feedback, utilizes an “open door” policy and reviews associates satisfaction results to identify and address associates’ problems or concerns.
• Manage food cost, inventory control, and production planning to support operational efficiency.
•  Maintain strict kitchen hygiene, sanitation, and safety standards in accordance with hotel and regulatory requirements.
•  Participates in the budgeting process for areas of responsibility.
• Assist in developing creative menus and ensuring consistent, high-quality food standards across all outlets, while contributing to new culinary concepts, seasonal offerings, and menu enhancements.
• Provides and supports service behaviors that are above and beyond for customer satisfaction and retention.
• Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations.
• Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs)

Job Summary

The Hotel Supervisor at Big fish Nairobi will oversee daily operations to ensure excellent customer service, smooth work flow, and high-quality service standards. The role involves supervising staff, handling guest issues, supporting restaurant operations, ensuring hygiene compliance, and maintaining a positive dining experience for all guests.

• Minimum Qualification : Diploma
• Experience Level : Entry level
• Experience Length : 1 year

Responsibilities:

• Provide the highest standard of service to our guests.
• Verify the reports generated by the GSO regarding guests’ admission, payment received and confirm on cash receipts reports.
• Initiate any guest cancellation upon being informed by the GSO.
• Page for flight departure for contracted Airlines, if applicable.
• Carry out regular checks of all areas of the lounges, such as shower rooms and toilets to ensure consistent cleanliness. To page for the availability of shower facilities to guests
• Possess good knowledge in general information of the airport including facilities, flight schedules, airlines information, directions to gates, etc.
• Assist guests with the computer and/or email and internet services when require.
• Assist and supervise the team and provide training.
• Handle administrative work, including but not limited to staff roster, daily reports, etc.
• To cooperate and work in a team for development, implementation, maintenance and improvement of the quality management system.
• Ensure all the service staff are well groomed according to the PPG grooming
• Overall, to achieve higher satisfaction level to Company’s target(s) set from time to time and conduct continual improvement to achieve the highest customer satisfaction level.

• Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved.

• CORE WORK ACTIVITIES

  Ensuring Culinary Standards And Responsibilities Are Met

  • Manages kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures.
  • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily.
  • Assists Executive Chef with all kitchen operations and preparation.
  • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions.
  • Develops, designs, or creates new applications, ideas, relationships, systems, or products, including artistic contributions.
  • Assists in determining how food should be presented and creates decorative food displays.
  • Maintains purchasing, receiving and food storage standards.
  • Ensures compliance with food handling and sanitation standards.
  • Performs all duties of kitchen managers and employees as necessary.
  • Recognizes superior quality products, presentations and flavor.
  • Ensures compliance with all applicable laws and regulations.
  • Follows proper handling and right temperature of all food products.
  • Operates and maintains all department equipment and reports malfunctions.
  • Checks the quality of raw and cooked food products to ensure that standards are met.

  Leading Kitchen Operations

  • Supervises and coordinates activities of cooks and workers engaged in food preparation.
  • Leads shifts while personally preparing food items and executing requests based on required specifications.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Encourages and builds mutual trust, respect, and cooperation among team members.
  • Serves as a role model to demonstrate appropriate behaviors.
  • Maintains the productivity level of employees.
  • Ensures employees understand expectations and parameters.
  • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team.
  • Ensures property policies are administered fairly and consistently.
  • Communicates performance expectations in accordance with job descriptions for each position.
  • Recognizes success performance and produces desired results.

  Ensuring Exceptional Customer Service

  • Provides services that are above and beyond for customer satisfaction and retention.
  • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis.
  • Sets a positive example for guest relations.
  • Empowers employees to provide excellent customer service.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Handles guest problems and complaints.

  Maintaining Culinary Goals

  • Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
  • Develops specific goals and plans to prioritize, organize, and accomplish your work.
  • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of employee time and attendance.
  • Trains employees in safety procedures.

Baking and Preparation:

• Preparing and baking a wide range of pastries, cakes, breads, and other sweet treats following recipes or creating new ones.

Decorating:

• Decorating pastries with icing, toppings, and other embellishments to enhance their visual appeal.

Inventory Management:

• Maintaining inventory of ingredients and supplies, ensuring adequate stock levels for production.

Following Standards:

• Adhering to established recipes, plating, and portion standards, as well as maintaining a clean and organized workspace.

Collaboration:

• Working with other kitchen staff, including the head chef and sous chef, to coordinate production and ensure smooth service.

Quality Control:

• Ensuring the quality and consistency of all pastry items produced.

Food Safety:

• Maintaining a clean and sanitary work environment, adhering to food safety and hygiene regulations

• Achieve budgeted branch sales and profit targets.
• Champion and ensure an exceptional brand experience at the branch level.
• Identify and develop new offsite/corporate business opportunities to boost sales.
• Review all branch section (FOH/BOH/Café) performance against set KPIs.
• Ensure individual team member alignment with overall branch goals.
• Embed a high culture of food safety and quality standards.
• Strictly adhere to proper food handling procedures at all times.
• Conduct detailed verification of all incoming goods to ensure quality and conformity.
• Guarantee all in-branch products consistently conform to set standards (right product, place, time, temp, price).
• Oversee effective stock and cash management, ensuring accountability and asset custody.
• Drive consistent sales growth across all channels (dine-in, takeaway, drive-through, delivery, curbside).
• Review individual FOH sales performance and guide action plans for target achievement.
• Provide constructive feedback to BOH, GA, & Barista teams for continuous improvement.
• Ensure exceptionally high Health, Safety, and Hygiene standards, including team training and current licenses.
• Track and communicate branch/individual performance through daily, weekly, and monthly reports.

• Receive inquiries, open tour files, evaluate and respond, prepare quotations
• Assess client/agent needs in terms of special interests, special needs, and affordability/budget.
• Ensure the negotiation and securing of the best possible rates while maintaining proper profitability margins.
• To continually look at creative ideas and review products offered to clients, suggesting innovative solutions where necessary.
• Continuously develop product knowledge, attend industry events/seminars/conferences, and participate in supplier workshops, educational events, and trade shows.
• Confirming bookings, processing all administrative functions such as booking tours, making reservations, receiving confirmations, reconfirmations, maintaining tour files, invoicing Agent
• Issue vouchers as applicable to suppliers.
• Attend to all supplier queries relating to tour files
• Prepare tour file, guest envelope, book vehicle; calculate water allowance, brief tour guide on all pertinent aspects of the tour.
• Ensuring all tour-related data is input into the Tourplan System.
• Complete all final activities before closing files.
• Ensure all booking SOPs are adhered to.

• Under the supervision of the Departmental Trainer and Training Manager, the intern shall learn to:
• Be knowledgeable of all services and products offered by the hotel.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Ensure that the place of work and surrounding area is kept clean and always organized.
• Have a thorough knowledge and understanding of all food and beverage items offered by the department assigned.
• Have the knowledge and understanding to explain and perform upselling all items offered by the department assigned as
• well as offering alternatives.
• Successfully perform opening and closing procedures established for the assigned outlet.
• Handle guest enquiries in a courteous and efficient manner and report guest complaints and feedback to supervisors.
• Report guest complaints immediately to the supervisors and ensuring follow up is performed with the guest.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Understand and strictly adhere to the rules & regulations established in the hotel’s policy manual and the hotel’s
• policy on fire, hygiene, health & safety.

Under the supervision of the Departmental Trainer and Training Manager, the trainee shall learn how to:

• Maintain comprehensive product knowledge including ingredients, equipment, suppliers, markets, and current trends.
• Make recommendations for appropriate adjustments to kitchen operations accordingly.
• Maintain a hygienic kitchen and personal hygiene and ensure company’s standards are maintained.
• Prepare, cook and serve food according to the restaurant’s menu.
• Prepare in advance food, beverage, material and equipment needed for the service.
• Provide direction to the Kitchen helpers, including Commis, Cooks, Kitchen Attendants and Stewards.
• Clean and re-set their working area.
• Ensure awareness of OH&S policies and procedures and ensure all procedures are conducted safely and within OH&S guidelines.
• Adhere to occupational, health and safety legislation, policies and procedures.
• Adhere to property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly.
• Assemble and prepare ingredients for menu items.
• Assist with checking, receiving and storing of goods.
• Maintain storage areas.
• Monitor all kitchen costs and take corrective action, when necessary to reduce expenses.
• Inspect daily, all fresh food received to ensure a high quality is maintained.
• Inspect all food stores and refrigerated areas and suggest, where necessary, to correct storage methods to comply with Health & Safety regulations, to avoid spoilage and ensure regular turnover of food items and give completed check lists to the Executive Chef.
• Ensuring the quality and standards at the outlet meet the expectations of the customer
• Constantly maintain a high standard of food preparations, controlling cost and wastage, reduce any loss and breakage of operating equipment by enforcing preventive Policies and Procedures.
• Establish and maintain professional and effective communication within the whole Food & Beverage Department.

• Ensure clients receive treatments according to the spa`s standard operating procedures and policies.
• Perform spa treatments to a high standard.
• Maintain hygiene and cleanliness of treatment rooms.
• Manage levels of professional stock and supplies.
• Refer and abide by the spas standard operational procedures, policies and form manuals
• Conduct treatments according to Kempinski the spa menu, standards and outlined protocols
• Have knowledge of the process, benefit and outcome of all practiced techniques and treatments
• Have good working knowledge in related treatment products and the ability to be flexible in the same with regards to guests requests
• Be confident working with and fully understanding the health assessment, able to work with discretion to ensure that any necessary precautions are taken
• Confirm the scheduled treatment with the guest before starting the treatment
• Ensure all treatment and preparation areas are set up to standard and any discrepancies have been resolved
• immediately
• Ensure treatment room should is in order before welcoming any guest, or handing over to your colleague
• Ensure products must are in place and refilled as per standard and act on any discrepancies
• Serve post treatment drinks, having the knowledge of the properties of the refreshment
• Make product recommendations.
• Deliver personalized, individual service to all guests in the Spa and Fitness area.
• Provide instructions and classes for a safe and inspiring fitness practice.
• Conducting cardio test, health / fitness assessments, and flexibility tests with assigned clients.
• Creating a workout plan/program with assigned client.

Efficiency

• Adhered to Laundry processes and formulas.
• Classify aircraft furnish, and linen specific categories prior to washing to ensure production efficiency.
• Load the laundry wash wheels properly and follow wash formulas to obtain efficiency in the washing process.
• Carry out preventive maintenance procedures on a daily, weekly, and monthly basis including filter cleaning/replacements, light oiling and water/detergent/steam leak identification.
• Multiskilling involving working on aircraft cabin aesthetics and cleanliness involving removal and replacement of soiled seat covers and curtains. Aircraft fumigation and pest control
• Ability to check for latched laundry machine system faults on the selector panel for predictive maintenance and accurate trouble shooting.

Economical Operations

• Ensure proper use of time and materials. The right prescribed quantities of chemicals; proper water levels; Maintenance of equipment and proper scheduling of resources.
• Daily replenishment of detergents/cleaning solvents to the optimum levels.

Quality Management

• Ensure that the percentage of rewash does not exceed 3% of the linen volume processed in each time (daily, weekly or monthly).
• Carry out visual inspection to detect machine failures /problems which can be solved without undue downtime.
• Keep abreast with continual new changing aircraft furnish/linen fabrics and laundry chemicals in the marketplace to achieve and maintain high quality standards.

Safety

• Keep the Laundry free of dust and inspect daily.
• Empty line traps frequently after every shift.
• Attend to leaking pipes, humming motors or steam leaks immediately.
• Ensure and maintain a safe, healthy and secure working environment in compliance with the authority’s requirements, relevant industry regulatory and legislative requirements, company policies and customer airlines.
• Report hazards, near misses and incidents occurrences as per company procedures.
• Be conversant with firefighting skills.

Reports

• Pounds per hour produced per laundry step.
• Soiled carts dumped/pounds separated.
• Number of tunnel loads (transfers).
• Number of loads washed in conventional washers and turnaround time between loads.
• Pieces per hour per workstation person, including hand folded items Carts packed per hour.

• Prepare and serve nutritious, quality meals in accordance with established time schedules.
• Maintain the inventory of kitchen consumables by properly accounting, storing, handling and rotating in accordance with first-in, first-out system and proper food handling & storage techniques.
• Fill in checklists and other related paperwork relevant to the job.

Health And Safety

• Ensure proper sanitation and hygiene standards and maintenance of the kitchen.
• Ensure the safety of our staff while in the kitchen/dining area and ensure meals served are safe and hygienic for human consumption. Alongside the internal operations team, conduct health and safety inspections, and ensure all safety hazards and unsafe job practices are reported and corrected.
• Wear proper uniforms and PPE.

Employee Experience

• Deliver and maintain a great experience through friendly and professional interactions. Be a channel of feedback from the team.

To prepare food and beverages efficiently and pack for service as per set Standard Operating Procedures and professional standards/requirements.

Develop and Implement Strategies:
• Developing the Brand Standards and Standard Operating Procedures.
• Development of the Bar and Wine Lists.
• Create initiatives to improve the guest experience.
• Coordinate with other departments to enhance service excellence.
• Adapt services to meet and exceed guest expectations.

• Food Production & Quality Control:
1. Oversee all aspects of food preparation, ensuring adherence to recipes, portion control and presentation standards.
2. Implement and maintain high standards for food safety and hygiene in the kitchen.
3. Conduct regular quality control checks on ingredients and finished dishes.
4. Lead by example, maintaining a clean and organised kitchen environment.

• Kitchen Staff Management:
1. Lead, train and motivate kitchen staff, ensuring a positive and productive kitchen environment.
2. Delegate tasks effectively and provide constructive feedback for continuous improvement by conducting performance reviews and implementing corrective actions as necessary.
3. Maintain a safe and respectful work environment for all kitchen staff.
4. Ensure adherence to all health and safety regulations.

• Inventory & Cost Control:
1. Develop and manage a system for ordering food supplies and equipment, maintaining a balance between cost, quality and availability.
2. Oversee inventory control procedures to minimise waste and ensure efficient use of ingredients.
3. Implement strategies to reduce food preparation costs while maintaining quality and portion sizes.
4. Work with management to develop and maintain a budget for the kitchen.

Responsibilities include
• Offer administrative support by resource planning, staff attendance reporting, allocating staff duties and discipline management.
• Implement room/cleaning checklists to facilitate guest room/ facility inspection after cleaning.
• To resolve guest room complaints and escalate to relevant department for corrective action.
• To maintain housekeeping supplies and inventory by minimizing wastage.
• To consistently liaise with the reception to confirm booked rooms, check outs, day occupancies and ready to sell rooms.
• Make timely requisitions for purchase of all housekeeping supplies and linen.
• Reports and safeguards lost & found property in line with Company procedures.

• Maintains proper housekeeping reports and ledgers and circulates the same to the relevant departments.
• Performs daily room checks to maintain rooming standards and follow up on repairs where needed.
• Represent the housekeeping department at the management meetings.
• Continuously trains staff and keeps in the know on changing trends in the Hotel Industry.

1. Addresses client concerns and complaints, participates in meetings with clients. Holds regular progress meetings with Focal points. Carries out periodic reviews, identifies issues and initiates requisite follow-up actions. Prepares briefs and background documentation prior to meeting. Documents main decisions/actions agreed at meeting and follows up till resolved. Attends UNON Division of Administrative Services (DAS) CRM related meetings to ensure coherence and coordination between the Unit and CRM function in UNON DAS. Supports the Chief, TSVU by preparing relevant reports and presentations for the Common Services Management Team (CSMT). 2. Leads development of the Customer Relationship Management (CRM) document repository. Ensures that individual client related information/documentation is always updated in the repository. Maintains mailing list for client agency focal points and ensures regular updates of client focal point information in CRM repository. Prepares periodic ageing reports for the Chief, TSVU, on applications processed. 3. Keeps track of complaints received and common queries and establishes a Frequently Asked Questions (FAQs) database. 4. Monitors onboarding of new clients in relation to “Common Back Office” (CBO). 5. Supports development and production of communication products/services, brochures, newsletters, and other materials and provides specialized assistance in the production and delivery of information communications products and services. 6. Publishes articles approved by the Unit Chief on UNON DAS SharePoint sites on a regular basis. Drafts broadcasts to clients to update them on current issues as required. 7. Prepares draft briefing notes, talking points and presentations for the Chief of Unit. Records and maintains meeting minutes and follows up on action points. 8. Supports continuous training and guidance in client orientation for staff members in the Unit as required. Provides induction orientation and briefing to new staff members and interns. 9. Leads annual services surveys, analysis of clients’ responses and supports related work plan development and feedback to clients. 10. Collects and analyses data to identify trends or patterns and provide insights through graphs, charts, tables and reports using data visualization methods to enable data driven planning and decision-making by the Unit Chief. 11. Compares and reconciles travel reports submitted by the Travel Agency with UNON data to ensure that the transaction fee and other expenditures are in accordance with the contract. 12. Requests airline reports on a monthly, weekly, ad hoc or on need basis. 13. Reviews existing database and makes recommendations for improvements. i.e., negotiating a standard format and implementing enhancements. 14. Acts as Focal Point for Travel airline discount negotiation and contract renewal. 15. Ensures that correct routing and fares are applied by the Travel Agency in accordance with the contract and incentives as negotiated. 16. Ensures that airlines discounts are deducted at source and before ticket issuance. 17. Drafts Airline contract comparison memo highlighting improvement/decline in the new contract as compared to previous contract to ensure the organization obtains a better deal. 18. Requests MICE/groups fares and Ad-hoc discount from airline and reviews benefit after application. 19. Analyses reports on the benefits of the airline and makes recommendation for improvement. 20. Performs other assignments as may be assigned by the Unit Chief, including but not limited to covering for the Unit supervisor during his/her absence.

• Greeting guests and guiding them through the menu with your knowledge of our offerings.
• Taking orders accurately and efficiently, ensuring each guest receives their desired meal or beverage promptly.
• Anticipating the needs of guests and providing personalized recommendations to enhance their dining experience.
• Collaborating with kitchen staff to ensure timely delivery of orders and maintaining high standards of presentation.
• Attending to any special requests or dietary requirements with professionalism and attention to detail.
• Keeping the dining area clean and organized, contributing to a pleasant atmosphere for our patrons.
• Making sur payment and invoicing are prom ply issued
• Participation in menu development and improvements
• Any other duty assigned by the supervisor

Job description 

Requirements:

• Minimum degree/diploma in Business Management or a related field.
• Over 5 years of work experience in a similar or identical position.
• Proven track record of work experience as a Supervisor in the hospitality industry.

Salary: Kshs 35,000

Job description 

Requirements:

• Possession of a diploma in hospitality.
• Demonstrated hands-on working experience of at least 2-3 years as a waiter/waitress in a bustling, high-end restaurant.
• Strong customer service skills.

Salary: Kshs 18,800