Hospitality Jobs in Kenya School of Monetary Studies Conference Centre

Kenya School of Monetary Studies Conference Centre urgently seeks to recruit highly qualified individuals in the following areas:

Notes

• The job descriptions below are not exhaustive; therefore the job holder may be required, from time to time, to carry out tasks as and when requested by the Management team.
• All applicants must fill job application form and attach detailed CV and copies of educational and professional certificates

1. Hospitality Services Advisor

Reporting to the Executive Director

Purpose of the Job

• Advice on hotel standard as pertains to facilities and service.
• Long term financial projections for the Centre.
• Identify growth opportunities especially in light of development of physical facilities in the School.
• Provide innovative and creative hospitality products to draw new clientele and retain existing ones.
• Advise on the hire of high potential candidates for the hospitality service.
• This is a part time job.

Key Responsibilities

To provide professional advice on development of hotel facilities and standards. This entails:

• Forecasting, planning, implementation, monitoring, evaluation and control of facilities.
• Facilitating the development of strategic plans and performance projections.
• Development of operation management reports.
• Human resource management, performance evaluation and supervision.
• Customer service delivery
• Product and services quality management

Education and Professional Qualifications

• Degree or Diploma in Hotel /Hospitality Management from a recognized Training Institution, MBA will be an added advantage.
• Excellent written and spoken English.
• Experience with several hotel operation system.
• Skillful in project planning/tasks and able to prioritize projects/tasks.

Work Experience

• Must have worked in 4 -5 Star hotel/hospitality establishment for a period of not less than 3 years.
• Management of hospitality services will be an added advantage.

2. Hospitality Services Manager

Reporting to the Executive Director

Purpose of Job

• Lead, direct, develop and manage the implementation of all aspects of the conference centre to ensure smooth operations.
• Promote the institution potential and the existing clientele for more business including international, government and private sector.
• Create and maintain a positive image of the institution measured through repeat business.

Responsibilities

• Draw up plans and budget concept while projecting revenues versus costs.
• Develop a guest feedback mechanism, prepare improvement action plans and oversee their implementation.
• Safeguard quality operations.
• Achieve quantifiable cost saving through documented efficiency plans.
• Develop strategies to enhance operations of the conference centre.
• Oversee development and successful implementation of the annual marketing plan.
• Coordinate planning of direct reports with regard to time tables, work schedules, employment within the different sections of the conference centre.
• Coordinate the execution of activities via instructions to the direct report.
• Prepare weekly and quarterly performance reports.
• Ensure guests complaints are handled promptly and professionally.
• Lead / chair weekly management and monthly staff meetings to address any issues, provide updates and ensure staff is highly motivated.
• Ensure adherence to the occupational health & safety.

Work Experience

• At least 3 years experience in similar capacity in a 4-5 star hotel
• Management of conference centre will be added advantage.

Professional and Educational Qualifications

• A degree in hotel management from a recognized university
• Excellent written and spoken English and experienced in several hotel operations systems

3. Food and Beverage (F&B)

Supervisor
Reporting to the Hospitality Services Manager

Purpose of Job

• F&B supervisor shall be responsible for managing a smooth efficient food and beverage operations, maintaining a high customer satisfaction, paying attention to achieving sales targets with a good level of cost control.
• Ensure all standards in operations manuals are updated and effective training carried out.

Duties and Responsibilities

• To ensure smooth, efficient and professional running of food outlets.
• Ensure a high level of customer care is achieved at all times.
• Carry out monthly customer care reviews to ensure all procedures are reviewed against reports and necessary action implemented.
• To comply with all hotel standards, according to the Standards of Operations manual and mission statements.
• To regularly review the of operation standards and update the F&B service team. Ensure all Food and Beverage Service staffs are knowledgeable of available products.
• To ensure all departmental employees attend regular department operations meetings.
• To plan, prepare and run operations meetings.
• To forward plan for events and ensure mis-en-place and ordering are carried out according to check lists and business levels.
• To liaise with event planning/sales on all events.
• To ensure smooth running of all hotel beverage operations.
• To liaise with kitchen on all daily menus.
• To conduct induction for new employees.
• To complete job chats and appraisals for subordinate employees.
• To control labor costs in line with forecasted revenues and budget.
• To control food and beverage stocks in line with budget costs.
• To maintain all control procedures – support F&B controller at month end with stocktaking and supply with all relevant information.
• To carry out all promotional activity as deemed by any sales strategy initiative and ensure this is communicated throughout the department.
• To ensure hygiene levels in all food and beverage areas are maintained to highest standard at all times.
• Cleaning routines are carried out according to schedules.
• Monthly audits for hygiene/maintenance and health and safe.
• To undertake hotel duty management shifts.

Professional and Educational Qualifications

• A degree or diploma in hotel management from a reputable organization
• Knowledge in restaurant and bar operations.
• Good knowledge in menu preparations.
• Good interpersonal skills.
• Excellent written and spoken English.
• Proficiency in hotel operating computer systems.

Work Experience

• • At least 3 years in 4-5 star hotel in the same position.

4. Sous Chef

Reporting to the Chef

Purpose of Job

• The sous chef will be expected to come up with new ideas to modify and create new menus as needed so that they remain effective for the purpose of the establishment.
• He/she will also be required to create a wide variety of new dishes for the kitchen.
• In addition one will be required to perform administrative duties including ordering and reporting to the chef.

Job Description

• Direct the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, or other foods.
• Plan and price menu items, orders supplies, and keep records.
• Supervises and participate in cooking and baking and the preparation of foods.
• Must participate in checking of all purchased supplies for quality and account for each delivered item.
• Conduct training for personnel.
• Direct and coordinate food or beverage preparation.
• Monitor work performance.
• Investigate customer complaints.
• Maintain production or work records.
• Modify work procedures or processes to meet deadlines.
• Schedule employee work hours.
• Direct and coordinate activities of workers or staff.
• Estimate materials or labor requirement.
• Inspect facilities or equipment for regulatory compliance.
• Oversee work progress to verify safety or conformance to standards.
• Plan menus.
• Requisition stock, materials, supplies or equipment.
• Resolve or assist workers to resolve work problems.
• Determine production schedules and staff requirements necessary to ensure timely delivery of services.
• Supervise and coordinate activities of cooks and stewards engaged in food preparation.
• Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.
• Demonstrate new cooking techniques and equipment to staff.

Professional and Education Qualifications

• A degree or diploma in Hotel Management.
• Knowledge of business management.
• Human resources modeling.
• Leadership techniques.
• Food Production skills.

Work Experience

• At least 3 years experience in a 4-5 star hotel in a similar position.

5. Trainee Cooks

Reporting to the chef

Duties of a Trainee Cook

• Undertake menu planning in consultation with the chef.
• Participate in preparation, cooking and serving of meals, snacks etc. in accordance with specified menus.
• Ensure menus are displayed showing choices.
• Determine quantities to be cooked and size of portions to be served, taking into account diets to meet medical, ethnic and personal needs.
• Check quantity and quality of stocks received and notify suppliers of deficiencies.
• Oversee washing and cleaning of floors, crockery, utensils, work surfaces and other kitchen equipment to ensure that the necessary hygiene and health and safety standards are maintained in the kitchen and dining room as appropriate.

Academic and Professional Qualification

• Diploma or certificate from a recognize institution with specialization in food production.

6. Hall Porter

Reporting to front office supervisor

Purpose of Job

• A hall porter is expected to provide guests with the services and facilities they request to ensure guest satisfaction is achieved with all interactions.
• To ensure the safe, timely and careful delivery of all guests luggage, messages and other goods.
• To ensure that accommodation reception areas are kept neat, clean and tidy at all times.

Key Responsibilities

• Delivering the correct services and quality of product as requested by the guest in a timely manner.
• Maintaining up to date knowledge on all hotel events, including Food and Beverage outlet information.
• Following up guest requests.
• Developing professional relationships with all guests.
• Distributing luggage to and from guest rooms in a timely and safe manner.
• Delivering guest messages, faxes, parcels and amenities to and from guests.
• Closely liaising on a daily basis with the Front Office Team regarding the anticipated arrivals and departure time of tours.
• Maintaining professionalism in all interactions.
• Participating in Department Meetings and daily briefings.
• Promoting the use of the hotel’s facilities with a particular emphasis on Food and Beverage outlets to ensure maximum utilization.
• Being well groomed and maintaining correct uniform standards.

Academic and Professional Qualification

• Diploma or certificate in tour guide from a recognized institution.
• Computer skills.
• Good communication skills.

Experience

• At least 3 years experience in reputable hotel in the same position or related tasks.
• Knowledge in hotel services will be an added advantage.

General requirements

• Degree or Diploma in area of specialization from a recognized
• Training Institution
• Requisite experience in four – five star hotels
• Evidence of Management skills enhancement
• Competence in computer applications and hotel operating systems
• Should possess good interpersonal and communication skills

Attach a detailed curriculum vitae, 3 referee contacts, current contact address, day time telephone number, current and expected remuneration.

Kenya School of Monetary Studies
Box 65041 - 00618
Nairobi, KENYA

Tel: 8646000, 0727-600668, 0733-600668
Fax: 8560430
e-mail: info@ksms.or.ke

Physical Address:

You will find KSMS on Noordin Road, off Thika Road, Ruaraka next to Thomas de la Rue security print.  Public transport route numbers 25, 29, 44 or 45.