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.
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.