Job Summary

Responsible for the restaurant set up its operation and organization according to the Hemingways Nairobi policy, service standards and SOP’s

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

Job Description/Requirements

Reports to: Assistant Outlet  Manager/Outlet 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 Purpose:
  • 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

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

Qualifications
Essential:
  • High school Diploma
  • Previous 5* hotel and or resort working experience in restaurant or Conference and Banqueting
Desirable:
  • Hotel School Degree or diploma or equivalent
  • Train the Trainer, Up-selling skills training, HACCP 
  • WSET level 1 or equivalent

Experience
Essential:
  • A total of 4-5 years Food and Beverage experience
  • 2 years minimum in a similar role in a 5 * or similar
Desirable:
  • Experience working in a multi-cultural environment

Skills
Essential:
  • Basic knowledge in financial aspects of outlet operations
  • Knowledge of Micros Point of Sale system
Desirable:
  • 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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