Job Description/Requirements

Job Description

Ensures prompt, courteous and accurate service to all internal customers, in order to achieve a high level of satisfaction. Ensures the achievement of organizational standards in hygiene, cleanliness HACCP and, safety in all F&B areas and for all F&B equipment. Monitors and controls costs (material, energy and staff) and wastage without comprising on quality. Ensures the necessary availability of all quality kitchen and service equipment by effective planning, maintenance, receiving, storing and issuing. Ensures the organization of work within the department as per planned schedules. Ensures the coordination with Engineering for PMP and repair of all stewarding equipment. Recommends new styles/ designs of equipment as, in order to improve on relevant standards and/or to replace existing equipment. Ensures the adherence to organizational policies by all stewarding staff. Recommends changes in systems and Procedures, to increase the efficiency of the F&B operation and effective utilization of available resources (., manpower, material, energy and equipment). Is aware of the daily hotel activities and has product knowledge of all the hotel facilities. Shows fullest cooperation within the team and other departments.
 

Qualifications

Minimum 2 years experience in a similar position Proficient in English. Excellent leadership and communication skills, flexible working hours, ability to work in a fast-paced, high-pressured environment. Great attention to details, administration and knowledge of HACCP, hygiene and safety procedures Strong multicultural awareness and ability to work with people from diverse cultures. Physical ability to work for long periods of time.
 

Additional Information

Should be eligible to live and work in Kenya.