Key Responsibilities
· Planning of menus; efficient provisioning and purchasing of supplies; proper estimating of food and beverage costs; supervise portion control and quantities to minimize wastages; ensure high quality of preparation and service.
· Effective bar supervision to maximize profitability and productivity by ensuring legal compliance and conformity to alcohol beverage regulations.
· Ensure appropriate budgeting; promotion of team spirit; enforcement of sanitary practices for food handling, general cleanliness and kitchen / dining area; training and development to improve skills.
Minimum Qualifications and Experience
· Bachelors Degree in Hospitality/ Hotel Management or its equivalent.
· Minimum Five years managerial experience in a busy 5 Star Hotel / Restaurant.
· Good working knowledge of current health and food laws.
Skills and Competencies
· Excellent communication, interpersonal, coaching and organizational skills
· High level of integrity and commitment.
· Pleasant disposition for dealing with stakeholders.
Qualified candidates are invited to submit their applications with detailed CVs before Friday 17th June, 2011 to recruiting@mcc.co.ke
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