Operations Team Member

Qualifications

• Must be a good planner, ability to think and make quick decisions under pressure, strong interpersonal and problem-solving abilities.
  
• Must be flexible, a team player, highly responsible & reliable.
  
• Must be customer-oriented and have excellent customer care techniques and application.
  
• Ability to upsell and inform our guests about new menu products.
  
• Must be result-oriented, self-driven, articulate, and pro-active.
  
• In-house training in service.
  
• 6 months working experience as a certified Java House Staff. Ability to work under pressure and long hours.
  
• Must have a KCSE certificate with a mean grade of C plain.
  
• Must be interested in the hospitality industry.
  

Duties & Responsibilities

• Deliver food orders from the kitchen to tables promptly and accurately.
  
• Ensure food presentation, temperature, and quality meet restaurant standards.
  
• Communicate with kitchen and service staff regarding order status and guest needs.
  
• Maintain the cleanliness of the waiter stations and the restaurant.
  
• Always follow food safety and sanitation guidelines.
  
• Assist with restocking condiments.
  
• Support opening and closing duties as assigned depending on the business dynamics.
  
• Maintain a clean, tidy, and working tables at all times. Presenting a variety of menu options and take lead on suggestive selling based on customer preferences.
  
• Consistently follows the set Standard Operating Procedures (S.O.Ps) during production.
  
• Taking orders and delivering them to the table neatly and accurately in accordance to the ticket specification and presenting bills on time and accept payment.
  
• Cleaning of pots, pans, cutlery, crockery, guest and staff toilets, equipment/machines and sanitization of the general kitchen.
  
• Ensure proper waste management by disposing of bins and cleaning of grease traps.
  
• Food preparation, presentation, correct storage, and production of the right quality.
  
• Assist the wait staff during busy shifts to reduce the customer wait time and ensure all meals are served hot and fresh.
  
• Cleaning of guest and staff washrooms.
  
• Cleaning and sanitization of the general kitchen.
  
• Ensure proper waste management by disposing of bins and cleaning of grease traps.
  
• Correct use of detergent.