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Food, nutrition Jobs in Kenya
5
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Dion Wine and Spirits East Africa Limited
Only on FuzuRESTAURANT MANAGER
Nairobi, Kenya
Mama Ashanti
Only on FuzuExecutive Chef
Nairobi, Kenya
MSVL Group
Only on FuzuFOOD TECHNOLOGY
Nairobi, Kenya
International Rescue Committee
Nutrition Officers
Nairobi, Kenya
ACDI/VOCA
Nutritious Food Systems Lead
Nairobi, Kenya
HealthX Africa
CLOSEDNutritionist
Nairobi, Kenya
Marriott International
CLOSEDAssistant Manager-Banquets
Nairobi, Kenya
Marriott International
CLOSEDAssistant Director Of Food And Beverage
Nairobi, Kenya
Ando Foods
CLOSEDMulti Unit Chef
Nairobi, Kenya
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World Food Programme
CLOSEDNutrition Consultant SSA8
Nairobi, Kenya
Closing: Aug 13, 2024
17 days remainingPublished: Jul 18, 2024 (9 days ago)
Job Requirements
Education:
Work experience:
Language skills:
Job Summary
Contract Type:
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Job Brief:
To oversee all aspects of the restaurant operations, Kitchen, mainly managing and
organizing of staff to ensure first class service.
Reports to: MANAGING DIRECTOR
Responsibilities
Job Brief:
To oversee all aspects of the restaurant operations, Kitchen, mainly managing and
organizing of staff to ensure first class service.
Reports to: MANAGING DIRECTOR
KEY RESPONSIBILITIES
Assign duties, responsibilities, and workstations to staff in accordance with work requirements.
Observe and evaluate staff and work procedures to ensure quality standards and service.
Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
Holding brief meetings with staff before the shift.
Ensuring the food is served in a timely manner as per the set KPI’s.
Train new and current employees on proper customer service practices.
Supervise and inspect the cleaning activities of the Restaurant, Rest rooms & the Cellar door.
Offer wine knowledge to both customers and members of staff.
Maintain specified food portions, production and time sequences, and workstation and
equipment arrangements.
Control inventories of food, equipment, smallware, and liquor and report shortages to
designated personnel.
Review and observe equipment maintenance and report to the management for repairs.
Ensure compliance with sanitation and safety regulations.
Respond efficiently and accurately to customer complaints.
Ensuring that things run smoothly on shifts.
Ensure all the set SOPs are being followed.
Implementing different KPI’s for better services.
Appraise staff performance and provide feedback to improve productivity.
Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
Ensuring all the orders are posted in the POS system.
Deliver superior service and maximize customer satisfaction.
Create detailed reports on weekly, monthly, and annual revenues and expenses.
Control operational costs and identify measures to cut waste.
- Coordinate daily front of the house and back of the house restaurant operations
- Estimate future needs for goods, kitchen utensils and cleaning products.
ATTRIBUTES
Speaking - Talking to others to convey information effectively.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Coordination - Adjusting actions in relation to others' actions.
Service Orientation - Actively looking for ways to help people.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Instructing - Teaching others how to do something.
Social Perceptiveness - Being aware of others' reactions and understanding why they react as they do.
Time Management - Managing one's own time and the time of others.
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Quality Control Analysis - Conducting tests and inspections of products, services, or processes to evaluate quality or performance.
Writing - Communicating effectively in writing as appropriate for the needs of the audience.
Active Learning - Understanding the implications of new information for both current and future problem-solving and decision-making.
- Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
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