Category : Hospitality and Culinary Arts
Experience(s) : 2-5 Year
Location : Nairobi
Job Type: Entry Level
Job Kind : Permanent
Highest Educational Level : Diploma/Certificate in Food & Beverage Service
“Be Yourself. Everyone Else is Already Taken”. We’ll be opening a thoroughly refreshingly unique independent hotel in Nairobi next year. If you love hospitality but want a little more adventure in your life we might just be the place for you, whatever your specialist skills and experience. We’re looking for people who thrive on stimulating new challenges and who will be encouraged to be themselves, rather than being treated as cogs in a machine. And if you’ve never worked in the hospitality industry, no matter, as an injection of fresh perspectives from newcomers will help to keep us apart from the mainstream hotel herd. If this sounds like it might be your thing, please send us your resume and tell us a little about who you are. We look forward to creating something rather special with an entirely special collection of individuals.
Manage and oversee the efficient operation of shifts in the restaurant and the bar.
Ensure that the hotel operates efficiently and profitably while maintaining its reputation and character.
Ensure high standard of service and cleanliness in the restaurant, bar, conference rooms and kitchen are maintained
Coordinates a variety of activities within the restaurant and bar operations.
Takes responsibility for the business performance of the restaurant, as well as maintaining high standards of food, service and health and safety.
Efficiently administer and action the daily customer report lists, staff rotas and other paper work that is required to ensure accurate reports are accessible.
Actively be involved in restaurant staff related issues and handle them in a professional manner.
Prepare reports at the end of the shift/week, including staff control, food control and sales control and analysis.
Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry.
Coordinate the entire operation of the restaurant during scheduled shifts.
Manage staff and provide them with feedback.
Ensure that all guests are welcomed at the door and seated quickly in a courteous, polite and helpful manner
Respond to customer complaints in the absence of the F&B Manager.
Meet and greet customers, organize table reservations and advise customers on menu and drinks choice.
Understand the opening and closing of tables, preparing of bills for cash and credit payment, moving tables and splitting tables.
Supervise bar stock levels.
Ability to perform training and coaching of restaurant staff on regular basis
Great communication skills – Ability to deal with customer complaints
Ability to create a team spirit among his colleagues