- Nairobi
- Permanent
- Full-time
Department Food & Beverage
Reports to Camp Manager
2. Job Summary
Supervising a team of waiters, training junior staff, monitoring waiters, coordinating tasks, evaluating customer satisfaction, preventing and handling guests’ issues with the aim of providing high class guests experiences.
3. Key Measurable Goals
1) Guests satisfaction of food & beverage service delivered.
2) Efficient management of the F&B team.
3) Efficient monitoring of beverage stocks.
4) Ensure and provide professional, high-class guests service experiences.
5) Initiatives and suggestions to improve our guests ‘satisfaction and our waste reduction.
4. Duties & Responsibilities:
a) Guests relations & staff schedules
- Assist the manager with the front of house duties. Including welcoming clients; briefing them and hosting.
- Greeting and welcoming guests in a polite, courteous and friendly manner.
- Staying attentive to guests ‘needs to ensure they are satisfied with the food and service.
- Manage service staff work schedules.
b) Staff grooming & General hygiene
- Ensure all service staff maintain high standards of personal grooming & hygiene.
- Ensure cleanliness and proper set up of the restaurant.
- Ensure the scullery and back area is neat and tidy.
- Oversee all health and safety standards.
c) Link between the Kitchen and Front of house operations
- Ensure coordinated service for all courses between kitchen and restaurant.
- Make sure the dietary requirements are written on the service board and ensure the guests’ requirements are respected.
- Explain to the waiters how various menu items are prepared; describing ingredients and cooking methods.
- Liaise with chef and Camp Manager on wine pairing suggestions, while monitoring the stock levels.
- Process beverage orders and restaurant guest issues to ensure that all items are prepared properly and on a timely basis
- Ensure all menus and bar cards are in good state.
- Ensure that the service and presentation of food and beverage complies with the required standards
d) Monitoring inventory usage and maintenance.
- Monitor inventory and ensure that all food supplies and restaurant operating equipment are well taken care of and safeguarded.
- Monitor usage levels of beverages and restaurant issues and ensure the control sheets are properly recorded
- Ensure stores requisition is done as per the procedure and controls are maintained
- Ensure regular and accurate stock take is done & figures submitted to the Camp Manager.
e) Guests /Customer reviews
- Review customer survey feedbacks to develop and implement ways to improve customer service experience.
- Relay comments received from guests to the camp manager
- Resolve customer complaints in a professional manner and report immediately to the Camp Manager.
f) Monitoring staff performance
- Do periodic appraisals in conjunction with the Camp Manager.
- Liaise with the Camp manager in choosing employee of the month.
- Any other duties as delegated by the Camp manager.
5. Required Qualifications, Knowledge & Skills
- A degree or diploma in Hotel Management or Food & Beverage
- Minimum 5 years of relevant work experience, 2 years as a head waiter /supervisor
- Hospitality operations knowledge.
- Basic wine knowledge.
- Formal training in food and beverage Service.
- Knowledgeable in Food & Beverage product and service
- Valid Food handlers Certificate
Personal attributes
- Friendly, outgoing, and well composed, a charismatic character
- Excellent team leader with a positive and enthusiastic attitude
- Outstanding customer service skills
- Excellent planning and organizational skills
- Good communication skills
Salary Ksh 35,000 plus Service charge (on average Ksh 12,000).
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