Massive Recruitment in a Fast Food Outlet in Nairobi, Kenya

Our client, an established Group in the food and hospitality industry, have exciting growth plans which will see them diversify into a fast-foods chain to leverage on their brand known for a wide variety of barbecued meat, and are famous for their game meat. 

They will soon be opening their first fast food outlet in The Hub in Karen with plans to roll out to more locations.

We invite applications from ambitious individuals keen to work with a solid company in the following position:
 

Waiter – Appetite Igniter
 

Scope: The Appetite Igniter is responsible to the Restaurant Manager for full customer service for dine-in custom as well as suggestive selling, PR and station cleanliness. 

They ensure that the service function is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.
 

Duties / Responsibilities:
 

Opening duties

·                     Clean the workstation to the required standard

·                     Ensure availability of all the crockery and cutlery and that they are clean, dry and ready for service

·                     Ensure tables, chairs and stools are properly arranged and set up the restaurant as per the setup plan

·                     Report to the restaurant manager any breakage in the lobby i.e. tables, chairs etc that needs to be replaced or repaired

Ongoing Responsibilities

·                     Welcome all guests and offer a suitable greeting

·                     Approach the customer in an efficient and courteous manner

·                     Take orders from dine in guests

·                     Suggest and upsell additional items to dine in guests and advise them about ongoing promos

·                     Serve food to the dine in customers

·                     Clear and clean all tables within one minute when the customers have completed their food

·                     Actively seek informative customer feedback from guests on how to improve restaurant performance and product

·                     Wipe tables and maintain cleanliness to the satisfaction of guests and ROAST standards

·                     Immediately react to any spillage, breakage or restaurant accident to the satisfaction of the guest and Roast.

·                     Resolve customer satisfaction complaints immediately they arise and report any incident to the MoD

Closing duties

·                     Clean the lobby and ensure its ready for next trading day as per prescribed standard

·                     Ensure the leaving customer issues have been resolved

·                     Ensure all crockery and cutlery have been handed over to wash up before they leave

Knowledge, Experience and Competencies:

·                     2 years experience in the Hospitality industry.

·                     Fine dining experience

·                     Computer knowledge (Word, excel, Materials Control)

·                     Up to date with food and beverages trends and practices

·                     Knowledge of service in a fine dining environment

·                     Excellent communication skills.

·                     Excellent sales and customer service skills

·                     Passionate about food, beverage and customer service

·                     Be energetic and customer focused

·                     An eye for detail

·                     Ability to spot and resolve problems effectively

Qualifications:

·                     Certificate / Diploma from an accredited college or university in Hospitality Management.

Hostess – The Scorcher
 

Scope: The Scorcher is responsible to the Restaurant Manager for meet, greet and seating of all guests as well as supporting the service team with all guest relation functions. 

They ensure that the hosting function is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.
 

Duties / Responsibilities:
 

Opening Duties

·                     Ensure the Hostess station is cleaned and sanitized

·                     Replenish fliers/menus at hostess station to the demand of the day

·                     Ensure reservations book is up to date and any bookings communicated to team

·                     Communicate and brief any ongoing promos or special offers to team during briefings

Ongoing Responsibilities

·                     Ensure that the highest standard of service is given to all guests at all times

·                     Meet/ greet Guests with a pleasant smile

·                     Know about new products and promos and serve customers with a sense of urgency

·                     Build Customer relations

·                     Brief guests on promo specials

·                     Manage queue to enhance speed of service

·                     Pay individual attention to children guests

·                     Give customer a pleasant parting comment and invite them back

·                     Resolve customer satisfaction any complaints immediately and report the same to the MoD

·                     Ensuring that you increase sales by executing suggestive selling as directed by management

·                     Observe customers body language and react to their needs e.g. help with bags, high chairs, menu suggestions etc.

·                     Required to exercise “TEAMWORK” and assist other team members

·                     Undertake further roles as required by the management to facilitate the efficient running of the restaurant.

·                     Immediately react to any spillage, breakage or restaurant accident to the satisfaction of the guest and Roast.

·                     Resolve customer satisfaction complaints immediately they arise and report any incident to the MoD

Closing duties

·                     Clean and sanitize the hostess station

·                     Document customer feedback to the restaurant manager

·                     Update Customer database

Knowledge, experience and competencies.

·                     2 years’ experience in the Hospitality industry.

·                     Fine dining experience

·                     Computer knowledge (Word, excel, Materials Control)

·                     Up to date with food and beverages trends and practices

·                     Knowledge of service in a fine dining environment

·                     Excellent communication skills with good grasp of the English language.

·                     Excellent sales and customer service skills

·                     Passionate about food, beverage and customer service

·                     Be pleasant and empathetic with people

·                     Good communication skills

·                     Strong customer focus orientation

·                     An eye for detail

·                     Ability to spot and resolve problems and come up with solutions.

Qualifications: Certificate / Diploma from an accredited college or university in Hospitality Management.

Barman – Hot Shot
 

Scope: The Hot Shot is responsible to the Restaurant Manager for preparation and presentation of all beverage items for Roast. 

They ensure that the beverage preparation function is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.
 

Duties and Responsibilities:
 

Opening Duties

·                     Take full bar stock with the F&B Controller

·                     Place order for all required items with the Restaurant Manager (have 3 days stock on hand)

·                     Check all operating equipment is clean and in working condition

·                     Prepare bar MEP (lemons/ cocktail garnishes etc)

·                     Prepare Coffee station MEP

·                     Check all glassware and coffee-ware in place and adequate amount

·                     Clean and sanitize the bar and coffee station

·                     Brief all team on any specials or promos for the day at team briefings

Ongoing Responsibilities

·                     Smile and greet all guests and offer appropriate greeting

·                     Ensure the highest standard of bar service is given to guests all the time.

·                     The beverage station is kept clean and tidy at all times

·                     Ensure that the guests are billed and settlement obtained for all services rendered as per the revenue control policy

·                     The bar equipment, cutlery, crockery and glassware are well looked after.

·                     The cocktails are prepared according to the recipes and are appropriately served to the guests

·                     Regularly train in order to improve their knowledge on: preparation of cocktails, service of wine and other beverages

·                     Creates new cocktails in conjunction with the restaurant management team.

·                     Producing all beverages to prescribed specifications

·                     Maintain ongoing stock levels to ensure product availability at all times

·                     Carry out preventative maintenance duties of coffee machine and ice machine as per schedule

·                     Dispensing to FOH service team and takeaways

·                     Maintain cleanliness at the station at all times

·                     Handles guests complaints directed to him and takes the necessary corrective measures and report to Restaurant Manager

Closing Duties

·                     Generate Z-Report at the end of shift

·                     Ensure all bills are closed before the Hot Shot leaves the till

·                     Ensure the all sales proceeds are handed over to the manager in the prescribed procedure with appropriate, duly-filled documentation.

·                     Ensure all the cash drawers are left open overnight

·                     Clean Ice machine/ coffee machine as per required schedule

·                     Clear station MEP and send OpEq items to wash up

·                     Switch off equipment as per procedure

·                     Clean and sanitise station for overnight

Know ledge, experience and competencies:

·                     3 years experience in the Hospitality industry.

·                     Experience in Fine dining and quick service restaurant will be an added advantage.

·                     Computer knowledge (Word, excel, Materials Control)

·                     Up to date with Wines, coffee, tea trends and dispensing

·                     Barista experience

·                     Knowledge of handling customer complaints

·                     Excellent communicate skills.

·                     Excellent sales and customer service skills

·                     Passionate about food, beverage and customer service

·                     Strong mathematics and statistical skills

·                     Good communication skills

·                     A trend watcher

·                     Strong customer focus orientation

·                     A eye for detail

·                     Ability to spot and resolve problems effectively

Qualifications:

·                     Diploma/Bachelor's degree from an accredited college or university in Hospitality Management.

·                     Barrister training

Wash up Person – CharMan
 

Scope: The Wash up person is responsible to the Kitchen Supervisor for cleaning all wash up items from the restaurant and kitchen as well as deep cleaning as per predetermined schedules.
 

They ensure that the cleaning function is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.
 

Duties / Responsibilities:
 

Opening Duties

·                     Take stock of all the cleaning materials and consumables

·                     Place cleaning materials order with the kitchen supervisor

·                     Deep cleaning as per cleaning schedule starting from the Front of house to back of house

·                     Returns any drying items to the storage shelves

·                     Inform the kitchen supervisor of any breakages of crockery or fault in cleaning equipment immediately it happens.

Ongoing Duties

·                     Handle wash up section

·                     Pack and store crockery and cutlery

·                     Quick spillage and breakage recovery in the kitchen and in restaurant

·                     Cleaning both back of house and front of house

·                     Clearing the tables

·                     Is a self-starter, can work independently and exhibits genuine pride in the quality of their work

·                     Can work under the pressure of time constraints and finishes tasks on time

·                     Complete daily cleaning checklist

·                     Act as the restaurant cleaning expert and advises Restaurant manager on cutlery and crockery inventory counts on a daily/ weekly basis.

Closing duties

·                     Empty and clean dustbins

·                     Account for any breakages and inform the kitchen supervisor

·                     Pack and arrange everything that needs to dry safely for storage after drying.

Knowledge, experience and competencies:

·                     Know ledge of cleaning chemicals

·                     Knowledge of service in a fine dining environment

·                     1 year experience in the Hospitality industry.

·                     Excellent communication and leadership skills.

·                     Likes to clean and keep things orderly

·                     A self starter and can work independently and exhibits genuine pride in the quality of their work

·                     An eye for detail

·                     Ability to spot and resolve problems effectively

Qualifications: Certificate from an accredited college in hospitality management.

Kitchen Supervisor – Fire Chief
 

Scope: The Fire Chief is responsible to the Restaurant Manager for the smooth, efficient and profitable operation of the main kitchen. 

He ensures that the main kitchen is stocked and operated in conformity with the highest possible professional standards of hygiene and efficiency and to the satisfaction of the Roast patrons.

Duties / Responsibilities:
 

Opening Duties

·                     Check the stock levels of all products in the kitchen and consolidate orders from kitchen team for Restaurant Manager – Ensure 3 day order level is maintained always

·                     Check the OpEq in kitchen area for loss, breakage and report any variances to Restaurant Manager

·                     Receive all items/ products for the kitchen and issue to relevant parties

·                     Check all items received for quality and freshness and reject anything that does not match the Roast specifications

·                     Check with Restaurant Manager/ Hostess on any special requests/ events for the day to prepare stock levels

·                     Ensure that all kitchen areas have been cleaned to specification and that all operating equipment/ crockery/ cutlery/ packaging is in the appropriate place and quantity

Ongoing Duties

·                     Ensure that all sauces, salad dressings, side dishes and soups are freshly prepared in accordance with the recipes

·                     Monitor that the kitchen equipment is well maintained and rationally utilized

·                     Monitor that the main kitchen, wash up, server and grill are kept clean and tidy at all times and that the ‘clean as you go’ policy is upheld

·                     Monitor that the hand-washing policy is maintained

·  Ensure that the kitchen brigade is regularly trained in order to improve their efficiency as well as professional skills.

·  Check that the kitchen staff are always well groomed and in full uniform

·  Ensure that the food orders are processed in accordance with the revenue control policies

·  Ensure that a high standard of hygiene is maintained in the main kitchen, grill and server.

·  Check that the food stores, including the kitchen cold rooms are orderly, clean and in perfect working condition, and that storage of cooked and raw food conforms to the highest standards possible.

·  Continuously monitor that there is always enough well basted, grilled meat at the main grill and that all products on the display are available and within their holding times

·  Ensure that food safety is strictly adhered to in the storage, preparation and dispensing of all food products

·  Carry out stock counts: daily/weekly/monthly as per the company policy

·  Issue operating stock to the kitchen team and maintain stock par level

·  Assist with the preparation of desserts and support the middle house team

·  Ensure that all orders are checked before dispensing

·  Ensure that all orders for delivery/ takeaway are matched to the packaging code

·  Monitor the speed of service and ensure that the service time is in line with Roast objectives

Closing Duties

·                     Check that all kitchen team are conducting their closing duties

·                     Receive all leftovers for discarding or proper storage and account for records

·                     Account for all crockery, cutlery, glassware and kitchen display and operating equipment stocks and report any variances to the Restaurant Manager

·                     Ensure kitchen is cleaned to standard, dustbins emptied and no food items are left out.

·                     Ensure that machinery closing procedures are followed

·                     Carry out stock take of all food items and packaging as per policy

Knowledge, experience and competencies:

·                     Computer knowledge (Word, excel, Materials Control)

·                     Up to date with food and beverages trends and practices

·                     3 years management experience in the Hospitality industry.

·                     Fine dining experience

·                     Knowledge of service in a fine dining or Quick dinning environment

·                     Excellent communication and leadership skills.

·                     Excellent sales and customer service skills

·                     Excellent organizational skills

·                     Passionate about food, beverage and customer service

·                     A trend watcher

·                     Strong organizational and logistics skills

·                     Good communications skills

·                     An eye for detail

·                     Ability to spot and resolve problems effectively

Qualifications:

·                     Diploma/Bachelor's degree from an accredited college or university in Hospitality Management.

Cashier – Fire Starter
 

Scope: The Cashier is responsible to the Restaurant Manager for taking orders accurately and receiving all monies due from customers for items sold. 

They ensure that the cashiering function is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.

Duties / Responsibilities:
 

Opening duties

·                     Ensure the point of sale and PDQ machines are switched on and in good working order and report any malfunction to the restaurant manager

·                     Ensure there is enough stock of thermal rolls for both the POS printer and PDQ printers

·                     Receive float from the restaurant manager and order for enough change

·                     Clean and sanitize the work station and be ready for the daily operation

Ongoing Responsibilities

·                     Greet customer immediately they reach the counter with a warm smile and direct eye contact

·                     Ask the customer will be dining in or out.

·                     Enter order correctly into the register

·                     Suggest trade ups or promotional items to guests

·                     Clarify and communicate any special customer requests to Firestarter/ Kitchen Supervisor (e.g no Mayo)

·                     Receive and check the money paid, give customer the correct change and Fiscal receipt.

·                     Repeat order and confirm change to the customer.

·                     Ensure the highest standards of service are given to guests at all times

·                     Ensure POS equipment is well taken care of and maintained.

·                     Ensure the station is fully and well stocked at all times

·                     Provide customer feedback to the Restaurant manager

·                     Approach and treat customers in an efficient and courteous manner

·                     Demonstrate perfect knowledge of all products according to standards

·                     Operate the cash register in compliance to the ROAST by Carnivore cash handling and security procedures

·                     Handle customer complaints and communicate the same to the restaurant manager

·                     Undertake further tasks as required by management to facilitate efficient running of the restaurant.

Closing Duties

·                     Generate Z-Report at the end of shift

·                     Ensure all bills are closed before the cashier leaves the till

·                     Ensure the all sales proceeds are handed over to the manager in the prescribed procedure with appropriate, duly-filled documentation.

·                     Clean and sanitize the station before end of shift

·                     Ensure all the cash drawers are left open overnight

Knowledge, Experience and Competencies:

·                     Computer knowledge (Word, excel, Materials Control)

·                     Up to date with food and beverages trends and practices

·                     Advanced numerical skills and basic statistical skills

·                     3 years management experience in the Hospitality industry.

·                     Experience in cash handling is a must

·                     Experience in quick service restaurant.

·                     Excellent communication skills with a good grasp of the English language.

·                     Excellent sales and customer service skills

·                     Capacity to cope with frustration, ability to handle own aggression or feelings of resentment and irritation with situations or others, to cope with provocation.

·                     Capacity to pay attention understand, to be sharp and alert

·                     Have an eye for detail

·                     Demonstrate superior mathematic and statistical skills

·                     Ability to spot and resolve problems effectively

Qualifications:

·                     Diploma/Bachelor's degree from an accredited college or university in Hospitality Management.

Restaurant Manager
 

Scope: The Restaurant manager is responsible to the Ops Manager for the smooth, efficient and profitable operation of the restaurant. 

He ensures that the restaurant and kitchen is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.

Duties and Responsibilities:
 

Supervise the operation of the main kitchen, servery and grill by ensuring that:

·                     The sauces, salad dressings, side dishes and soups are freshly prepared in accordance with the recipes

·                     The kitchen equipment is well maintained and rationally utilized

·                     The main kitchen, wash up, server and grill are kept clean and tidy at all times

·                     The kitchen brigade is regularly trained inorder to improve their efficiency as well as professional skills.

·                     The duty roster of kitchen staff is carefully prepared by taking into account the operational requirements of the main restaurant

·                     The food cost is maintained as per the budget. In this respect, he checks daily catering report for the main restaurant and takes the appropriate remedial measures.

·                     The kitchen staff are always well groomed and in full uniform

·                     The food orders are processed in accordance with the revenue control policies

·                     High standard of hygiene is maintained in the main kitchen, grill and server.

·                     High quality of meats, poultry, fruits and vegetables are purchased at the most competitive prices.

·                     The food stores, including the kitchen cold rooms are orderly, clean and in perfect working condition, and that storage of cooked and raw food conforms to the highest standards possible.

·                     There is always enough well basted, and grilled meat at the main grill

Supervises the operation of the main restaurant by ensuring that:

·                     The highest standard of service is given to the guests at all times

·                     The restaurant is kept clean and tidy at all times

·                     The guests are billed and settlement obtained for all services rendered as per the revenue control policy

·                     The service staff maintain a high level of discipline

·                     The service staff are well groomed and always in clean full uniform

·                     The service staff are regularly trained in order to improve their: food knowledge, service techniques, skills and procedures, wine and cocktail knowledge.

·                     The duty roster of service staff is carefully prepared by taking into account operational requirements of the main restaurant

·                     The service equipment, cutlery, crockery and glassware are well looked after.

·                     The table reservations are accurately taken and that guests are warmly received and escorted to their tables

·                     Trains and supervises the meat carvers by ensuring that they perform their duties efficiently and that no wastage of meat occurs

Supervises the operation of Dispense and premium bars by ensuring that:

·                     The highest standard of bar service is given to the guests

·                     The cocktails are prepared according to the recipes and are appropriately served to the guests

·                     The beverage costs are maintained as per the budget. In this respect, goes through the stock take reports and acts on bar shortages

·                     The bar equipment, cutlery crockery and glassware are rationally utilized and well looked after

·                     The bar staff maintain high level of discipline

·                     The bar staff are well groomed and always in clean full uniform

·                     The bar duty roster is prepared by taking into account the bar operational requirements

·                     The bar staff are regularly trained in order to improve their knowledge on; preparation of cocktails, service of wine and food, sauces and salad dressings.

Specific Duties

·                     Creates new cocktails in conjunction with the barmen and costs the same

·                     Tastes soups, sauces, marinades, meats and salad dressings and ensures that they conform to the set standards-maintain an up to date file on recipe costs

·                     Analyses the profitability of bar stock items (through pareto analysis) and recommends appropriate action to be taken based on the results of the analysis

·                     Conducts regular appraisal of the main restaurant staff

·                     Co-ordinates the operations of various sections of the main restaurant

·                     Checks and ensures that the main restaurant, premium and dispense bars are kept in good state of repair

·                     Responsible for the inventory of all service equipment, cutlery, crockery and glassware

·                     Handles guest and staff complaints directed to him and takes the necessary corrective measures

·                     Carries out spot checks on bar stocks

·                     Supervises the monthly stock take in his area of responsibility

·                     Follows and ensures that sundry debts authorized by himself are settled as soon as possible

·                     Deals with correspondence related to the main restaurant

·                     Suggests any required improvements to the Operations and General Manager

·                     Conduct specified end of day reports and send through to relevant parties

·                     Carry out cash receiving and banking procedures as per Roast cash handling policy

·                     Maintain safe management for cash and change

·                     Maintain a updated petty cash management system and cash re-imbursement

·                     Checks restaurant for maintenance issues and resolve any outstanding issues

Knowledge, experience and Competencies:

·                     Computer knowledge (Word, excel, Materials Control)

·                     Up to date with food and beverages trends and practices

·                     Knowledge of service in a fine dining environment

·                     Basic understanding of Financial reports

·                     Points of sale experience (knowledge of Micros POS)

·                     3 years management experience in the Hospitality industry.

·                     Fine dining or Quick service experience

·                     Excellent communication and leadership skills.

·                     Excellent sales and customer service skills

·                     Passionate about food, beverage and customer service

·                     A trend watcher

·                     An eye for detail

·                     Ability to spot and resolve problems effectively

Qualifications:

·                     Diploma/Bachelor's degree from an accredited college or university in Hospitality Management.

Griller – Firemaster
 

Scope: The Firemaster is responsible to the Kitchen Supervisor for preparation and cooking of all meat items for Roast. 

They ensure that the menu preparation function is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.
 

Duties and Responsibilities:
 

Opening

·                     Take morning stock

·                     Place order with the kitchen supervisor

·                     Clean and sanitize the station

·                     Ensure operating equipment are in working condition

·                     Switch on operating equipment at the station

·                     Receive product items and mise en place for start of service

On-going tasks

·                     Meat preparation

·                     Skewering meat

·                     Warm the meat

·                     Basting meats

·                     Ensuring meat is grilled to the required specifications

·                     Cook and finish meat products as to Roast specification

·                     Maintain gold standard cleanliness in the station and station equipment including the grills

·                     Prepare and cook chips

·                     Prepare and store food according to ROAST by Carnivore procedures

·                     Demonstrate “TEAMWORK” by helping others

·                     Demonstrate sense of urgency to ensure customer satisfaction

·                     Marinate and baste all meats according to procedure

·                     Prepare food standards according to strict and exact recipe guidelines

·                     Know about new products and promos

·                     Open, operate and close the restaurant using procedures as per the checklist.

·                     Follow production and food safety procedures all the time

·                     Clean equipment as per maintenance and preventative plan

·                     Ensure FIFO is adhered to and strictly follow holding times on packaged products

Closing duties

·                     Switch off and clean the oven to prescribed standard

·                     Ensure gas is Switched off to standard

·                     Switch off all the operating equipment at the station

·                     Record all remaining items and communicate to the kitchen supervisor

·                     Clean the station to the required standard

·                     Handover all the leftover items to the kitchen supervisor

·                     Take responsibility for all operating equipment

Knowledge, experience and competencies:

·                     Knowledge on grilling procedures

·                     Up to date with food and beverages trends and practices

·                     Knowledge of service in a fine dining environment

·                     1 year experience in the Hospitality industry.

·                     Grilling experience required

·                     Excellent communication and leadership skills.

·                     Excellent sales and customer service skills

·                     Passionate about food, beverage and customer service

·                     An eye for detail

·                     Ability to spot and resolve problems effectively

Qualifications:

·                     Certificate / Diploma from an accredited college or university in Hospitality Management.

Assembly Person – The Druid
 

Scope: The Druid is responsible to the Kitchen Supervisor for preparation and assembly of all menu items for Roast. 

They ensure that the menu assembly function is operated in conformity with the highest possible professional, strict adherence to Health and safety standards and to the satisfaction of the Roast patrons.
 

Duties / Responsibilities:
 

Opening Duties

·                     Take morning stock

·                     Place order with the kitchen supervisor

·                     Clean and sanitize the station

·                     Ensure operating equipment are in working condition

·                     Switch on operating equipment at the station

·                     Receive product items and mise en place for start of service

On-going Tasks

·                     Assemble products to prescribed specifications

·                     Monitor proper stock levels and ensure correct levels are maintained

·                     Maintain the correct food and product presentation code

·                     Maintain high degree of cleanliness at the station and of equipment at all times

·                     All kitchen equipment is well maintained and rationally utilized

·                     Ensure all work surfaces and stations are kept clean and tidy at all times

Closing Duties

·                     Secure left over items that is not to be destroyed in secure place

·                     Record all left over items

·                     Handover all disposable items to kitchen supervisor

·                     Clean up the station and close it off as per prescribed specifications

·                     Take responsibility for all operating equipment

Knowledge, experience and competencies:

·                     2 years experience in the Hospitality industry.

·                     Up to date with food and beverages trends and practices

·                     Knowledge of service in a fine dining and Quick service environment

·                     Excellent communication skills.

·                     Excellent sales and customer service skills

·                     Passionate about food, beverage and customer service

·                     An eye for detail and ability to spot and resolve problems effectively

Qualifications:

·                     Diploma from an accredited college or university in Hospitality Management

How to Apply

To apply, email your cover letter and a copy of your updated resume to hoteljobs@peopleinsightslimited.com indicating the position you are applying for in the subject area and your current salary and benefits package by 31st December 2015.

Only shortlisted candidates will be contacted