Explore numerous catering job opportunities. The catering sector presents diverse roles, from entry-level positions to managerial roles. Job seekers can find positions that match their skills and career aspirations. Discover openings for chefs, catering assistants, event planners, and 7 Catering jobs in Kenya
Food and Beverage Manager
Nairobi, Nairobi
Marriott
Posted 8 days ago
Job Viewed
Job Description
**Additional Information**
**Job Number** 25125308
**Job Category** Food and Beverage & Culinary
**Location** Sankara Nairobi Autograph Collection, 05 Woodvale Grove, Westlands, Nairobi, Kenya, Kenya, 606VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Additional Information:** This hotel is owned and operated by an independent franchisee, Westlands Hotels Limited. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Role Objective:
Reporting to the Director of Operations, the Food and Beverage Manager is in charge of day-to-day operations in the Food & Beverage Service department.
The role is also responsible for planning, implementing and monitoring all food & beverage service related activities including compliance with all F&B policies, standards, and procedures.
Job Summary:
o Ensures that all Food & Beverage Service standards are met at all times as determined by the hotel and brand standard operating procedures (SOPs) and polices in order to exceed guest expectation and achieve set targets.
o Establishes and maintains the department's manning and productivity indices, ensuring a smooth operation based on forecasted business levels.
o Collaborates with the Marketing team to generate collateral and promotional content to drive food & beverage outlet sales and profitability
o Prepares yearly capex proposal and expense budgets.
o Implements and manages training programs for the Food & Beverage Service team
o Provides guidance and direction to the team, including setting performance standards and monitoring performance and conducting performance reviews in a timely manner
o Conduct period audits and spot checks on brand standards and internal controls to ensure compliance
o Periodically review guest feedback to identify gaps and corrective action in order to achieve 100% guest satisfaction in Food & Beverage service areas
o Review and evaluate all Food & Beverage equipment and supplies periodically to select appropriate products for purchase.
o Ensures that all preventive maintenance and general cleaning programs/ schedules are in place and executed accordingly.
o Utilize and develop communication tools and channels for the dissemination of information and workflow in all sections
o Preparing periodic reports to guide in decision making
Job Requirements:
o A Diploma in Hospitality / Tourism Management from a recognized institution; A relevant degree will be an added advantage
o Minimum of five (5) years' experience in a similar position in a 4 or 5 star rated hotel
o Food safety management system awareness
o Computer Literate, Micros knowledge an added advantage
o Good training skills, with ability to appraise, manage people and prepare budgets
o Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis. He or she should be a source of ideas and be proactive when it comes to supporting and enhancing the brand
A comprehensive and competitive pay and benefits package will be offered.
_This company is an equal opportunity employer._
frnch1
The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
**Job Number** 25125308
**Job Category** Food and Beverage & Culinary
**Location** Sankara Nairobi Autograph Collection, 05 Woodvale Grove, Westlands, Nairobi, Kenya, Kenya, 606VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Additional Information:** This hotel is owned and operated by an independent franchisee, Westlands Hotels Limited. The franchisee is a separate company and a separate employer from Marriott International, Inc. The franchisee solely controls all aspects of the hotel's employment policies and practices, including hiring, firing, discipline, staffing, compensation, benefits, and all other terms and conditions of employment. If you accept a position at this hotel, you will be employed by a franchisee and not by Marriott International, Inc.
Role Objective:
Reporting to the Director of Operations, the Food and Beverage Manager is in charge of day-to-day operations in the Food & Beverage Service department.
The role is also responsible for planning, implementing and monitoring all food & beverage service related activities including compliance with all F&B policies, standards, and procedures.
Job Summary:
o Ensures that all Food & Beverage Service standards are met at all times as determined by the hotel and brand standard operating procedures (SOPs) and polices in order to exceed guest expectation and achieve set targets.
o Establishes and maintains the department's manning and productivity indices, ensuring a smooth operation based on forecasted business levels.
o Collaborates with the Marketing team to generate collateral and promotional content to drive food & beverage outlet sales and profitability
o Prepares yearly capex proposal and expense budgets.
o Implements and manages training programs for the Food & Beverage Service team
o Provides guidance and direction to the team, including setting performance standards and monitoring performance and conducting performance reviews in a timely manner
o Conduct period audits and spot checks on brand standards and internal controls to ensure compliance
o Periodically review guest feedback to identify gaps and corrective action in order to achieve 100% guest satisfaction in Food & Beverage service areas
o Review and evaluate all Food & Beverage equipment and supplies periodically to select appropriate products for purchase.
o Ensures that all preventive maintenance and general cleaning programs/ schedules are in place and executed accordingly.
o Utilize and develop communication tools and channels for the dissemination of information and workflow in all sections
o Preparing periodic reports to guide in decision making
Job Requirements:
o A Diploma in Hospitality / Tourism Management from a recognized institution; A relevant degree will be an added advantage
o Minimum of five (5) years' experience in a similar position in a 4 or 5 star rated hotel
o Food safety management system awareness
o Computer Literate, Micros knowledge an added advantage
o Good training skills, with ability to appraise, manage people and prepare budgets
o Must be unflappable with the ability to handle multiple priorities and projects effectively and on a timely basis. He or she should be a source of ideas and be proactive when it comes to supporting and enhancing the brand
A comprehensive and competitive pay and benefits package will be offered.
_This company is an equal opportunity employer._
frnch1
The Autograph Collection is a growing collection of four and five-star independent hotels, each offering unique and memorable experiences. Each hotel is thoughtfully chosen for its quality, originality, bold character, and ability to offer today's traveler a range of unique experiences suited to their individual sense of style and adventure. All Autograph Collection hotels look to attract The Individualist, the brand's target consumer. The Individualist is someone who uses travel as an opportunity to add to their personal narrative - in essence they are hand selecting our hotels whether for personal or corporate travel because it is much more than simply a place to rest. In joining Autograph Collection, you join a portfolio of brands with Marriott International. **Be** where you can do your best work,? **begin** your purpose, **belong** to an amazing global? team, and **become** the best version of you.
This advertiser has chosen not to accept applicants from your region.
0
Sous Chef
Machakos, Eastern
Emerge Egress Consulting
Posted 23 days ago
Job Viewed
Job Description
Sous Chef Vacancy
br>Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs.
Core Duties and Responsibilities
• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not. < r>• eeting daily with the Executive Chef to communicate daily operational challenges & successes. < r>• A sisting the executive chef in implementing the kitchen operation activities. < r>• P rtnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas. < r>• M nitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction. < r>• P rticipating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc. < r>• F stering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members < r>• A tively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings. < r>• I volved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• L aising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback. < r>• P rticipating in expanding on our current food offering to lead the department to the next level < r>• A tively recruiting unique talent to strengthen our kitchen team’s skill set.
• E suring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team. < r>• T kes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management. < r>• A sists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives.
• P ovides hands on job training sessions & takes lead on training to the direct staff. < r>• P rticipates in preparation and analysis of financial forecasts, budgets and goals. < r>• A sists in ensuring that all recipes and product yields are accurately costed and reviewed regularly. < r>• I charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time. < r>• E suring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource. < r>• P rforming other duties as assigned. < r>
Job Specifications and Qualifications
• D ploma or Higher Diploma in Culinary Arts, Food Production or relevant field. < r>• M nimum 3 years of relevant management experience in a similar operation with proven track record < r>• E perience in a busy business hotel is an added advantage. < r>• C nversant with Hotel systems platforms and Office Suite. < r>• K owledge in HACCP. < r> Key Competencies
• U to date on culinary trends and passionate on furthering skills. < r>• P oven leadership and managerial skills in a fast paced kitchen environment. < r>• R port writing skills on purchase orders, menus, checklists, routine procedures etc < r>• G eat Communication skills < r>• S rvice Oriented < r>• A tive listening skills and keen to details
br>Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs.
Core Duties and Responsibilities
• Providing all day-to-day direction and guidance to the kitchen team members as directed by the Executive Chef in his absence or not. < r>• eeting daily with the Executive Chef to communicate daily operational challenges & successes. < r>• A sisting the executive chef in implementing the kitchen operation activities. < r>• P rtnering with Food & Beverage Managers and other Managers to create innovative and successful promotional ideas. < r>• M nitoring and reviewing operating criteria to improve all food preparations, presentations and menu selections, processes, techniques to enhance satisfaction. < r>• P rticipating in actual kitchen activities in achieving the set targets for the department matters sales, turnaround time, service delivery, food quality, menu, variety of menu etc. < r>• F stering a collaborative professional and disciplined work environment while building mutual trust, respect and cooperation among kitchen team members < r>• A tively leading and participating, sharing ideas, opinions & suggestions in the weekly and daily Chefs or departmental meeting and briefings. < r>• I volved in active inspections of dining Restaurant, In Room Dining, Banquet, and Meeting Room set–ups to ensure that standards are done well and up to standard.
• L aising daily with Food & Beverage Managers and the Culinary team to keep open lines of communication and relay guest feedback. < r>• P rticipating in expanding on our current food offering to lead the department to the next level < r>• A tively recruiting unique talent to strengthen our kitchen team’s skill set.
• E suring compliance to hotel policies, procedures, standards, health compliance, safety and sanitary practices are adhered to all by the team. < r>• T kes a key leadership role and accountability in budgeting and controls as directed by the executive chef or management. < r>• A sists in preparing of departmental budget, inventory management, labor and operating costs expenses control and overall cost control to align with the hotel’s financial objectives.
• P ovides hands on job training sessions & takes lead on training to the direct staff. < r>• P rticipates in preparation and analysis of financial forecasts, budgets and goals. < r>• A sists in ensuring that all recipes and product yields are accurately costed and reviewed regularly. < r>• I charge of ensuring that departmental meetings are organized, agendas are laid out, minutes recorded and action points/tasks are completed on time. < r>• E suring proper scheduling of weekly and annual off and leave-attendance rota for kitchen staff to ensure efficiency and optimal use of human resource. < r>• P rforming other duties as assigned. < r>
Job Specifications and Qualifications
• D ploma or Higher Diploma in Culinary Arts, Food Production or relevant field. < r>• M nimum 3 years of relevant management experience in a similar operation with proven track record < r>• E perience in a busy business hotel is an added advantage. < r>• C nversant with Hotel systems platforms and Office Suite. < r>• K owledge in HACCP. < r> Key Competencies
• U to date on culinary trends and passionate on furthering skills. < r>• P oven leadership and managerial skills in a fast paced kitchen environment. < r>• R port writing skills on purchase orders, menus, checklists, routine procedures etc < r>• G eat Communication skills < r>• S rvice Oriented < r>• A tive listening skills and keen to details
This advertiser has chosen not to accept applicants from your region.
1
Restaurant Supervisor
Machakos, Eastern
Emerge Egress Consulting
Posted 23 days ago
Job Viewed
Job Description
Restaurant Supervisor Vacancy
Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs. br>Role Objective
Our client, a leading hotel is seeking to hire a Restaurant Supervisor who is experienced in managing a busy restaurant while ensure operational efficiency and customer service excellence.
Core Duties and Responsibilities
• Supervise daily operations to ensure seamless restaurant functioning. < r>• esponsible for maintaining standards in the restaurant by ensuring hygiene controls, housekeeping and procedures are followed. < r>• L aise with Front Office or Reservation desk to ensure all details of bookings are covered. < r>• E sure high levels of customer satisfaction through excellent service and handling of complaints promptly and professionally. < r>• M nitor operating supplies, stock levels, place orders, and ensure proper inventory management, equipment and reduce spoilage and wastage successfully and ensure there is no pilferage. < r>• E sure compliance with food safety, hygiene, and sanitation standards. < r>Assist in training new staff , implementing service standards, aspects of service techniques and operations.
• M nage restaurant staff including scheduling, delegation of duties, and performance monitoring. < r>• E force conformity to SOPS applicable to the restaurant. < r>• C ordinate with kitchen staff to ensure timely food preparation and delivery. < r>• P rform opening and closing procedures established for the restaurant. < r>• A tend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled. < r>• C nduct briefings on the special events, the specials on the menu, beverage specials, missing items and other occurrences of relevance. < r>• C ecks the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments and other service accessories and takes appropriate corrective action where necessary. < r>• A tends guests' complaints and takes corrective action immediately and escalate where need be. < r>• P epare daily reports on restaurant activities, sales, and staff performance. < r>• M intain and ensure cleanliness, order, and ambiance of the restaurant at all times. < r>• P rform any other assigned reasonable duties and responsibilities as assigned. < r>Qualifications:
• D ploma/Degree in Hospitality Management or related field. < r>• M nimum 3 years of experience in a similar position within a busy restaurant environment or Hospitality industry is preferred. < r>• K owledgeable of food safety and hygiene regulations. < r>• P oficiency in Microsoft Office Suite. < r>• W rking knowledge of POS systems < r>Competencies
• H gh level of integrity. < r>• S rong leadership skills < r>• E cellent communication and interpersonal skills. < r>• S rong organizational and time management skills. < r>• A ility to manage a team and resolve conflicts effectively. < r>• A ility to multitask and thrive under pressure in a fast paced environment. < r>• G eat Relationship Management skills < r>• i ventory management skills. < r>• K en eye to details
Emerge Egress Consulting is a HR Management & Training Consulting Firm established in 2017 based in Nairobi. In essence it focuses in Recruitment, Business & Marketing Strategy and Training Programs for various sectors. We partner with clients in various industries and sectors in order to meet their various needs. br>Role Objective
Our client, a leading hotel is seeking to hire a Restaurant Supervisor who is experienced in managing a busy restaurant while ensure operational efficiency and customer service excellence.
Core Duties and Responsibilities
• Supervise daily operations to ensure seamless restaurant functioning. < r>• esponsible for maintaining standards in the restaurant by ensuring hygiene controls, housekeeping and procedures are followed. < r>• L aise with Front Office or Reservation desk to ensure all details of bookings are covered. < r>• E sure high levels of customer satisfaction through excellent service and handling of complaints promptly and professionally. < r>• M nitor operating supplies, stock levels, place orders, and ensure proper inventory management, equipment and reduce spoilage and wastage successfully and ensure there is no pilferage. < r>• E sure compliance with food safety, hygiene, and sanitation standards. < r>Assist in training new staff , implementing service standards, aspects of service techniques and operations.
• M nage restaurant staff including scheduling, delegation of duties, and performance monitoring. < r>• E force conformity to SOPS applicable to the restaurant. < r>• C ordinate with kitchen staff to ensure timely food preparation and delivery. < r>• P rform opening and closing procedures established for the restaurant. < r>• A tend and contribute to all staff meetings, departmental trainings and hotel initiated trainings scheduled. < r>• C nduct briefings on the special events, the specials on the menu, beverage specials, missing items and other occurrences of relevance. < r>• C ecks the cleanliness and condition of furniture, linen, cutlery, chinaware, glassware, condiments and other service accessories and takes appropriate corrective action where necessary. < r>• A tends guests' complaints and takes corrective action immediately and escalate where need be. < r>• P epare daily reports on restaurant activities, sales, and staff performance. < r>• M intain and ensure cleanliness, order, and ambiance of the restaurant at all times. < r>• P rform any other assigned reasonable duties and responsibilities as assigned. < r>Qualifications:
• D ploma/Degree in Hospitality Management or related field. < r>• M nimum 3 years of experience in a similar position within a busy restaurant environment or Hospitality industry is preferred. < r>• K owledgeable of food safety and hygiene regulations. < r>• P oficiency in Microsoft Office Suite. < r>• W rking knowledge of POS systems < r>Competencies
• H gh level of integrity. < r>• S rong leadership skills < r>• E cellent communication and interpersonal skills. < r>• S rong organizational and time management skills. < r>• A ility to manage a team and resolve conflicts effectively. < r>• A ility to multitask and thrive under pressure in a fast paced environment. < r>• G eat Relationship Management skills < r>• i ventory management skills. < r>• K en eye to details
This advertiser has chosen not to accept applicants from your region.
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