1,759 Catering Staff jobs in Kenya

To Apply:

Submit your CV, Cover Letter and Copies of your Certificates to by Friday, 31st October 2025. Ensure that the subject line reads: Application – Food Service Manager

TOP OF THE HILL GIRLS JUNIOR AND SENIOR SCHOOL

'where potential meets opportunity'

The Food Service Manager (FSM) at the Top of the Hill School will play a pivotal role in the successful operation of the school cafeteria overseeing daily operations, managing staff, ensuring quality and safety compliance. At the Top of the Hill school, the Food Service Manager will be at the helm of both the back-of-house and front-of-house activities. This position requires a blend of leadership acumen, organizational expertise, and a passion for hospitality.

Key Responsibilities:

Operational Supervision:

• The FSM will ensure that every aspect of the food service operation runs smoothly. Duties include scheduling staff, coordinating food preparation, overseeing inventory, and handling day-to-day challenges that arise in a fast-paced environment.
• Staff Management and Training:
• The FSM will be expected to develop training programs for both new and existing staff, focusing on food safety, student dietary needs, catering needs for school events and school guests as needed.
• The FSM will be responsible for fostering positive workplace, increasing staff retention, and enhancing overall service experience.

Customer Service Excellence:

• Every interaction with a student, faculty or guest should be an opportunity to reinforce the school's reputation.
• FSM should be able to handle students' food related complaints, ensure prompt and courteous service, and often step in to resolve issues that require a higher level of authority. Monitoring the dining areas to guarantee student satisfaction.

Quality and Safety Compliance:

• Ensuring compliance with the school regulations regarding food safety and sanitation is a non-negotiable aspect of the job. The Manager should routinely inspect the school cafeteria facilities for cleanliness, food handling procedures, and maintain detailed records of safety checks and staff certifications.

Inventory and Supply Management:

• Keeping track of stock levels for ingredients, beverages, and supplies is vital for uninterrupted operation. The manager orders supplies, negotiates with vendors, and implements strategies to minimize waste and control costs.

Financial Oversight:

• Food Service Manager will be responsible for budgeting, financial planning, cost control, and monitor expenditure while maintaining quality standards.

Menu Planning and Development:

• Collaborating with the kitchen staff, students and administrators, managers will design menus that are both appealing and cost-effective, by researching the school meals trends, soliciting students feedback, and adjust offerings to optimize satisfaction and revenue.

Technology Integration:

• Modern food service operations rely on technology for reservations, point-of-sale systems, and customer feedback tracking. Managers oversee the implementation and maintenance of these systems for operational efficiency.

Emergency Response and Problem Solving:

• At the Top of the Hill School the FSM will be expected to respond swiftly to emergencies, whether they involve food safety issues, equipment failures, or personnel challenges.

Qualifications and Education

Education:

• A bachelor's degree in hospitality management, culinary arts, business administration, or a related field is often preferred.

Experience:

• Candidates typically need two to five years of experience in food service, with at least one year in a supervisory or managerial role.

Certifications:

• Food safety certification (such as ServSafe) is highly desirable, along with specialization in a culinary art such as baking certifications where applicable.

Essential Skills:

• Servant Leadership and Team Building:
• Inspiring, motivating, and guiding staff to achieve operational excellence.
• An effective communicator, able to articulate instructions, provide feedback, and facilitate effective cross-departmental collaboration in all aspects of food service.
• The manager should be fair in delegating tasks, and a problem solver.
• Paying attention to Detail, by ensuring accuracy in orders, inventory, and compliance checks.

How to Apply:

Interested candidates should submit:

• An updated CV
• Copies of academic and professional certificates
• A cover letter detailing how your experience aligns with the school's vision and the bursar role.

Deadline for Applications:

31st October 2025

Applications should be sent via email to: with the subject line Application – Food Service Manager.

Only shortlisted candidates will be contacted.

• Developing and implementing robust sanitation programs and protocols.
• Ensuring compliance with all local, state, and federal food safety regulations (e.g., FDA, HACCP, GMP).
• Conducting regular audits of all operational areas to ensure cleanliness and proper sanitation.
• Training and supervising on-site cleaning staff and operational teams on sanitation procedures.
• Maintaining detailed records of sanitation activities, inspections, and corrective actions.
• Managing the inventory and proper use of cleaning chemicals and equipment.
• Developing and implementing pest control strategies.
• Overseeing waste management and disposal procedures.
• Investigating and resolving any sanitation-related issues or non-compliance.
• Staying updated on the latest sanitation technologies and best practices in the food industry.

• Bachelor's degree in Food Science, Microbiology, Environmental Health, or a related field, or equivalent practical experience.
• Minimum of 3-5 years of experience in sanitation or quality assurance within the food industry.
• In-depth knowledge of food safety regulations, HACCP, and GMP principles.
• Experience developing and implementing sanitation programs.
• Strong leadership and supervisory skills, with the ability to manage remotely.
• Excellent communication, documentation, and problem-solving skills.
• Proficiency in Microsoft Office Suite and experience with sanitation management software.
• Ability to work independently and ensure accountability across dispersed teams.
• Detail-oriented and committed to maintaining high hygiene standards.

• Oversee the daily operations of multiple food service outlets and catering events, ensuring adherence to company standards.
• Develop and implement operational strategies to enhance efficiency, reduce costs, and improve profitability.
• Manage inventory, procurement, and supply chain logistics for food and beverage supplies.
• Ensure compliance with all health, safety, and sanitation regulations (HACCP, food safety standards).
• Lead and mentor kitchen and service staff, fostering a positive and productive work environment.
• Develop menus in collaboration with culinary teams, ensuring variety, quality, and cost-effectiveness.
• Monitor customer feedback and implement measures to improve service quality and guest satisfaction.
• Manage vendor relationships and negotiate contracts for supplies and services.
• Develop and manage operational budgets, tracking performance against financial targets.
• Implement and refine standard operating procedures (SOPs) for all food service activities.
• Utilize technology and data analysis to identify areas for operational improvement and innovation.
• Conduct regular performance reviews and provide ongoing training and development for staff.

• Diploma or Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or a related field.
• A minimum of 7 years of progressive experience in food service management, with a proven track record in operational leadership.
• Extensive knowledge of culinary operations, menu planning, and food costing.
• Strong understanding of health, safety, and sanitation regulations in the food industry.
• Demonstrated experience in budget management and financial analysis.
• Excellent leadership, team management, and motivational skills.
• Exceptional customer service orientation and problem-solving abilities.
• Strong organizational and time management skills, with the ability to manage multiple priorities.
• Proficiency in using POS systems and other relevant operational software.
• Effective communication and interpersonal skills, with the ability to engage with diverse teams and stakeholders remotely.
• Willingness to travel occasionally for site visits if required.

• Oversee the operational efficiency and quality standards of catering services across various locations.
• Develop and implement standard operating procedures (SOPs) for food preparation, handling, and service.
• Manage inventory, including ordering, receiving, and stock rotation, to minimize waste and control costs.
• Ensure strict adherence to all health, safety, and sanitation regulations (e.g., HACCP, food hygiene standards).
• Supervise and train catering staff, including chefs, kitchen assistants, and service teams, ensuring performance standards are met.
• Monitor food quality and presentation, making necessary adjustments to meet client expectations.
• Manage event setups and service execution, ensuring seamless delivery from start to finish.
• Develop and manage budgets for food, labor, and operational expenses.
• Collaborate with the sales and events team to plan menus and logistics for client events.
• Address and resolve any operational issues or client concerns promptly and professionally.
• Conduct regular site visits and performance reviews for remote teams.
• Implement initiatives to improve operational efficiency and reduce costs.
• Maintain accurate records of inventory, sales, and operational performance.
• Foster a positive and productive work environment for all staff.
• Stay current with industry trends in catering and food service management.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Minimum of 5 years of progressive experience in catering or food service operations management.
• Proven experience managing multiple locations or large-scale catering operations.
• In-depth knowledge of food safety regulations and best practices.
• Strong understanding of menu planning, costing, and inventory control.
• Excellent leadership, team management, and motivational skills.
• Proficiency in food service software and MS Office Suite.
• Strong financial acumen with experience in budget management.
• Exceptional problem-solving and decision-making abilities.
• Outstanding communication and interpersonal skills.
• Ability to work independently and effectively manage a remote team.
• Certification in Food Safety Management (e.g., HACCP, ServSafe) is highly desirable.

• Oversee daily food service operations and ensure service quality.
• Develop and implement operational strategies to enhance efficiency and client satisfaction.
• Manage budgets, control costs, and optimize resource allocation.
• Ensure strict adherence to health, safety, and sanitation standards.
• Lead and mentor catering teams, fostering a positive and productive work environment.
• Oversee menu development, inventory management, and procurement processes.
• Manage client relationships, addressing feedback and ensuring service excellence.
• Implement training programs for staff development and skill enhancement.
• Analyze operational data to identify areas for improvement and implement corrective actions.
• Utilize remote management tools to coordinate and monitor operations effectively.

• Bachelor's degree in Hospitality Management, Food Service Management, Business Administration, or a related field.
• Minimum of 7 years of experience in food service or catering management.
• Proven experience in managing complex food service operations and teams.
• Strong knowledge of culinary practices, menu planning, and food safety regulations.
• Exceptional leadership, communication, and interpersonal skills.
• Proficiency in food service management software and POS systems.
• Demonstrated ability in budget management and cost control.
• Strong problem-solving and decision-making capabilities.
• Experience working effectively in a remote management role.
• Ability to adapt to diverse client needs and operational environments.

• Develop and implement operational strategies for food service delivery.
• Manage budgets, costs, and financial performance of catering operations.
• Ensure strict adherence to health, safety, and sanitation regulations.
• Oversee inventory management and supply chain logistics.
• Coordinate with culinary teams and kitchen staff remotely.
• Monitor food quality, preparation standards, and presentation.
• Optimize operational workflows for efficiency and cost-effectiveness.
• Liaise with event planners, clients, and delivery partners.
• Analyze operational performance data and identify areas for improvement.
• Resolve operational challenges and ensure customer satisfaction.

• Bachelor's degree in Hospitality Management, Business Administration, or a related field.
• Extensive experience in food service management, particularly in catering.
• Proven ability to manage operations remotely.
• Strong understanding of food safety regulations and best practices.
• Excellent financial acumen and budget management skills.
• Exceptional leadership, communication, and interpersonal abilities.
• Proficiency in catering management software and inventory systems.
• Ability to work independently and make strategic decisions.
• Demonstrated problem-solving skills in high-pressure environments.
• Experience with virtual team management is a plus.

• Oversee day-to-day food service operations across multiple remote sites.
• Develop and implement operational strategies to improve efficiency and profitability.
• Ensure consistent high quality of food preparation and service delivery.
• Manage inventory, procurement, and supply chain logistics effectively.
• Implement and enforce strict food safety and sanitation standards (HACCP, etc.).
• Train, supervise, and motivate remote kitchen and service staff.
• Monitor key performance indicators (KPIs) and generate operational reports.
• Manage budgets, control costs, and optimize resource allocation.
• Identify and implement process improvements to enhance customer satisfaction.
• Ensure compliance with all local health, safety, and labor regulations.