Qualifications & Experience

• Diploma or Degree in Business, Marketing, Hospitality, or related field.
  
• 2–4 years’ experience in hospitality, retail, or small business growth.
  
• Experience working in fast-paced service environments.
  
• Basic financial and reporting skills.
  

Key Competencies

• Practical problem-solving
  
• Strong interpersonal skills
  
• Commercial mindset
  
• Leadership and coaching ability
  
• Initiative and proactiveness
  
• Results-oriented
  

Revenue Growth & Customer Traffic

• Develop and implement simple monthly growth plans.
  
• Increase daily sales through promotions, meal combos, and upselling strategies.
  
• Identify peak and off-peak trends and implement strategies to boost low-sales periods.
  
• Monitor daily sales and recommend improvement actions.
  

Market & Business Expansion

• Identify any outside catering opportunities.
  
• Together with the head chef, manage the team during outside catering activities.
  
• Build relationships with nearby businesses and institutions.
  
• Foster excellent delivery partnerships (Glovo, Bolt, etc.).
  
• Conduct simple competitor analysis within Eldoret.
  

Team Leadership & Performance Management

• Guide cafeteria staff on customer engagement and upselling.
  
• Set basic daily/weekly sales targets for the unit.
  
• Coach staff on customer service excellence.
  
• Support supervisors in improving service efficiency and speed.
  
• Foster accountability and teamwork culture.
  

Capacity Building & Operational Support

• Identify skills gaps in service and kitchen coordination.
  
• Work with kitchen team to improve menu planning based on demand.
  
• Support implementation of SOPs to improve consistency and scalability.
  

Reporting & Planning

• Track weekly and monthly sales performance.
  
• Prepare short monthly growth reports.
  
• Recommend new products based on customer feedback.
  

Branding & Menu Coordination

• Coordinate marketing initiatives, promotional campaigns, and themed offers to increase customer traffic and sales.
  
• Ensure brand consistency across customer experience, marketing materials, and menu presentation.
  
• Collaborate with the Head Chef to develop, update, and approve menu content in line with business objectives.
  
• Oversee the design and production of menus and catering materials (including allergen cards, buffet cards, and signage) for both print and digital platforms.
  
• Manage menu updates and promotional content across social media and other digital channels.