The company is passionate about professionalism and has the desire to satisfy customers, is proud of the brand and its mind set.
The company currently has 4 outlets i.e one restaurants & three bars.
Respond to the operation of the department guaranteeing quality of service and raise the levels of customer satisfaction.
Work with the executive head chef to ensure full SOP in place and a minimum standard is adhered to at all times.
Ensure the equipment of the restaurant is fit to provide the standards of service and staff are trained to operate it.
Stock levels to be maintained at operating levels, with enough par stock for busy events.
Regular monthly stock takes of all crockery, cutlery and glassware stores to ensure par stocks maintained and breakages replaced from service charge as required.
It is expected that from time to time there will be a need to work in other areas within the business estate. All staff are expected to be flexible in their approach to work as the principles of cross training and multi skilling to other areas are fundamental to the work process.
Interacts with the customers promoting the hotel facilities and service.
Resolves problems to meet and exceed customer satisfaction and make examples and study cases to teach staff.
Evaluates the daily operations, anticipate and prevent future challenges and problems.
Interview, train, supervise and disciplines the restaurant staff to achieve efficient operation of the department.
Reports to Director of F&B on operation of the department.
Conduct weekly and monthly meetings with the supervisors and junior team that is minute’d and shared with the GM and DGM.
Make sure there are support procedures between outlets in the department.
Plan cross training sessions and drive a multi skilled culture.
Promote team work in the department and outside of it.
Communicates daily with other departments to forecast and prepare the operation.
Ensure all day-to-day operational activities is planned and assigned accordingly to all senior team members.
In addition to the duties and responsibilities listed, the job holder is required to perform other duties assigned by the Management Team from time to time. Such duties will be reasonable in relation to the employee’s skills, abilities, status etc.
Experience on using business social media (twitter, Instagram, Facebook. to promote food and beverage outlets in a fun and stylish manner in liaison with the marketing team creative guidelines.
Create fun stylish and attractive monthly and seasonal events in advance to promote to the guests and director of food and beverage / marketing team.
Have high standards of cleanliness and appearance of the outlet and work with maintenance team to ensure the outlet is resplendent at all times.
Be a hands on manager.
Ensure staff are always looking after guests.
Be 100% ethical and promote anti-corruption at all times.
Work closely with operations team to ensure food and beverage GPs are maintained at all times under the budgeted targets.
Have a fully checkable work history.
Monthly Gross Salary: Kshs. 70,000 – 80,000/= (Approx. 700 – 800 USD) depending on skills and experience.
Position Level: Lower Mid-Level
Location: (Westlands-Nairobi, Kenya)
Deadline: 30th June, 2018.
We endeavour to make contact with all of our applicants, but unfortunately high volumes of applications make this unrealistic. If you do not hear from us within two weeks your application has not been successful on this occasion. This does not mean you will not be considered for future roles so please keep an eye on our job board and apply for positions that match your skills and experience.
*** Summit Recruitment & Search, as a policy, does not charge any fee as a pre-employment or post-e
If you believe that you can clearly demonstrate your abilities to meet the relevant criteria for this position, then please submit your application letter, attach your CV, certificates and letters of referee NOT LATER THAN 23ND June 2018 by using this url/website.
To apply for this job please visit www.brightermonday.co.ke.