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Job Summary

To oversee the effective execution of the outlet, training and service.

  • Minimum Qualification:Diploma
  • Experience Level:Mid level
  • Experience Length:4 years

Job Description/Requirements

Grade:    Negotiable
Business Unit:    Hemingways Nairobi   
Location:    Nairobi
Department:    Food and Beverage    
Function:    F&B Service
Reports to:    F&B Manager
Direct Reports:   
•    Hostess
•    Waiter/Comis Waiter/ Bartenders

Financial Accountability   
•    To strive to achieve desired financial budgets of the outlet
•    To control breakage
•    To control manning and limit overtime

Conditions of Work:    Will be determined by management depending on operational requirements.

Role Overview   

To oversee the effective execution of the outlet, training and service.
•    The Supervisor  is highly committed to customer needs, staff necessities and care of the establishment
•    Responsible for the restaurant set up its operation and  organization according to the Hemingways Nairobi policy, service standards and SOP’s
•    Sets an example in behavior
•    Co-ordinates stations
•    Open and closing of outlet


•    Finance Department: Cost control, stores, purchasing
•    Food & Beverage outlets and sub-departments including Kitchen
•    Internal customer
•    Guests
•    Other SBU’s

Main Duties:    
1.    To always embrace the Hemingways policy
2.    Ensure guests live the “Ultimate Experience”
3.    Handle guest complaints according to policy
4.    Ensuring room/restaurant set up is according to set standard
5.    To develop and maintain an elegantly appointed environment, with superior colleagues, dedicated to an attentive, distinctive experience for all dining periods.
6.    To assist in training, supervising and disciplining all outlet colleagues.
7.    To maintain a friendly yet unobtrusive manner with all guests.
8.    To possess a management ability that ensures a successful handling of the outlets
9.    To control reservations and seating of the outlet.
10.    To ensure the correct and consistent service techniques for various meal periods will be demonstrated by all colleagues.
11.    To anticipate, in advance, all materials and supplies and assure their availability.
12.    To control usage of all food and beverage items and appropriate usage of equipment, tools and service equipment.
13.    To observe daily conditions of all physical facilities and equipment in the outlets; makes recommendations for corrections and improvements as needed.
14.    To assist in preparing staff schedules, which allow for appropriate service while controlling over- time.
15.    To ensure a safe working environment for all colleagues within the outlet.
16.    To understand all food and beverage items offered, including ingredients, methods of preparation and proper service.
17.    To maintain a daily log for communication between colleagues.
18.    To supervise the public areas and restrooms.
19.    To attend and participate in all required meetings.
20.    To promote teamwork and foster a harmonious working climate.
21.    To promote good public relations and handle complaints or concerns of guests.
22.    To handle inventories directly involved with the operation of the outlet.
23.    To utilize the computer system in ringing, printing and closing checks as well as shift reports.
24.    To recognize and address potential disruptive or undesirable guests.
25.    To properly handle and report employee and guest accidents.
26.    To respond properly in any hotel emergency or safety situation.
27.    To perform other tasks or projects as assigned by hotel management.
28.    To continually be aware of departmental needs as they relate to production and staffing.
29.    To assist in controlling standards, performance, colleague conduct, dress code, appearance, sanitation, etc., according to established policies.
30.    To formulate and recommend changes to improve colleague performance and teamwork.
31.    To keep employees informed about hotel policies and changes.
32.    To work in co-operation with the Chef and Sous-Chefs and to see that items below standard are never accepted or served.
33.    To keep informed of special events such as Christmas, New Year’s eve etc.
34.    Knowledge of P.O.S. system of hotel “Micros”
35.    To keep waste factor in the outlet at a minimal level.
36.    To maintain inventories and par stocks.
37.    To identify potential problems and ask for assistance before any breakdown occurs
38.    To provide lateral services or any other duties allocated by your superiors within the hotel whenever needed

Tasks (optional):     
Role Specifications

    Specify whether ‘essential’ and ‘desirable’ requirements


•    High school Diploma
•    Previous 5* hotel and or resort working experience in restaurant or Conference and Banqueting

•    Hotel School Degree or diploma or equivalent
•    Train the Trainer, Up-selling skills training, HACCP
•    WSET level 1 or equivalent


•    A total of 4-5 years Food and Beverage experience
•    2 years minimum in a similar role in a 5 * or similar

•    Experience working in a multi-cultural environment


•    Basic knowledge in financial aspects of outlet operations
•    Knowledge of Micros Point of Sale system


•    Utilize opportunities to develop through technical skills and training needs
•    Intermediate level - Microsoft Office applications- particularly Excel and Power Point
•    Written and spoken in any other foreign language

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