Fairview – A City Lodge Group Hotel
Job Advertisement
Position Vacant: Chef
De Partie
Closing Date for Application: 7th December 2019
Apply to: Executive Chef Through Human Resources
1 Aim of the role
As the head of a section, your major
role will be to ensure food preparation, storage, and excellent service
delivery is timeously executed
Outline of Responsibilities:
1. Preparing, cooking and presenting
dishes within your speciality.
2. Helping the sous chef and head
chef to develop new dishes and menus.
3. Managing and training any
demi-chef de parties or commis working with you.
4. On the guidance of the Executive
Chef and Executive Sous Chef, ensure to hold daily meetings with restaurant and
banqueting managers to ensure that operations and information is passed
smoothly and ensure that VIPs are timeously identified and any special
arrangements properly communicated
5. Ensure that all required stock
takes are conducted in line with audit requirements
6. Ensure that all equipment is used,
stored and maintained in line with operating procedures
7. Ensure that all areas under your
control satisfy the most stringent hygiene requirements and that staff who are
injured receive correct treatment and/or are not allowed to work
8. Contribute to and support the
“Wow” programme
9. Ensure that all food, beverage and
vending is presented in line with hygiene requirements and to the highest
standard at all times
10. Ensure that every guest receives
exceptional service at all times
11. Monitoring portion and waste
control to maintain profit margins
12. Observe the City Lodge Hotel published
Leadership Drivers
Human Responsibilities
13. Attends all training sessions as
scheduled.
Replacement and Temporary Mission
14. May be assigned to perform
reliever duties when colleagues are off duty.
2 Basic Conditions and Benefits of
Employment:
These are in line with normal company
policies and practices, specific details will be communicated to an applicant
should he/she qualify to be interviewed.
3 Line of Reporting and
Communication:
3.1 Responsible To: Executive Chef
3.3 In Communication With: All other hotel departments
4 Education, Training and Experience
Requirements:
4.1 Level of Literacy: Must be able to read and write in English & Kiswahili
4.2 Level of Numeracy: Moderate numeracy skills
4.3 Level of Communication: Skills Must be in possession of good communication skills
4.4 Level of Formal / Professional
Education & or Training: Certificate or a diploma in
food production
4.5 Level Experience: At least 2 years’ experience in a similar role
Position Vacant: Food and Beverage Manager
Closing Date for Application: 7th December 2019
Apply to: Human
Resources
1 Aim of the role
The successful candidate will be responsible for
coordinating the activities of the restaurants operations and staff, ensure
quality product and excellent service to the hotel guests and walk-in
customers.
He/she will need to create and maintain a unique guest
experience whilst executing brand standards as well as build brand awareness of
the hotel, drive business in innovative ways and ensure that proper controls
are maintained.
Outline of Responsibilities:
1. Interacts with the guests promoting the hotel
facilities and service.
2. Building guest relationships and creating return
business.
3. Conduct daily, Weekly and monthly meetings /training
with the supervisors.
4. To ensure all conference guests are welcomed, invoices
are correct and function sheets are well understood and communicated to the
team.
5. Working with maintenance to ensure all equipment is
maintained at maximum efficiency.
6. Interview, train, supervise and discipline the F&B
staff to achieve efficient operation of the department.
7. Working with the HR office and local
colleagues/universities to ensure internships are supported.
8. Assist in developing and carrying out action plans for
the hotel to be environmentally conscious.
9. Ensure all day-to-day operational activities are
planned and assigned accordingly to all senior team members.
10. Working with the Executive chef to ensure regular
specials are in place and buffet menus are adapted to clients’ needs.
11. Responsible for the F&B store and controls
equipment and breakages and provides weakly report to the Director of F&B.
12. Adhere to the City Lodge Values and Fundamental
Principles at all times.
Human Responsibilities
·
Attends all training sessions as
scheduled.
Replacement and Temporary Mission
May be assigned to perform reliever duties when need be.
2 Basic Conditions and Benefits of Employment:
These are in line with normal company policies and
practices, specific details will be communicated to an applicant should he/she
qualifies for consideration.
3.0 Line of Reporting and Communication:
3.1 Responsible To: General
Manager.
3.2 Responsible For: Food and Beverage Service Department.
3.3 In Communication With: Other Hotel Departments
4.0 Education, Training and Experience Requirements:
4.1 Level of Literacy: Must be able to read and write in English & Kiswahili.
A foreign language will be an added advantage.
4.2 Level of Numeracy: Must possess excellent numeracy skills.
4.3 Level of Communication: Skills Must be in possession of excellent
communication skills
4.4 Level of Formal / Professional / Education &
Training: Higher Diploma in Food and
Beverage Service operations. In addition a college certificate in a Management
Course.
4.5 Level of Experience in Job Advertised: 5 years’ experience in a similar role in a 4/5 star
hotel environment.
4.6 Leadership Skills: Must have demonstrable leadership skills
4.7 Negotiation Skills: Ability to effectively negotiate with internal and
external parties.
4.8 Flexibility: The
candidate must be flexible in terms of working hours to ensure presence during
service times.
Position Vacant: Assistant Food and Beverage Supervisor
(2 Positions)
Closing Date for Application: 7th December 2019
Apply to: Human
Resources
1 Aim of the role
The purpose of this position is to assist in leading the
daily Food & Beverage outlet operations including overall quality, service
and service staff performance of the designated outlets.
The Assistant Food and Beverage Supervisor will work daily
with the F&B staff to ensure both external and internal Guest Satisfaction
in the outlets by training, coaching, developing and correcting behavior of the
F&B Staff.
Outline of Responsibilities:
1. Ensure a high standard of service and cleanliness in
the restaurants, bar, boardrooms, conference rooms and kitchens are maintained.
2. Maintain a high standard of guest relations and
personal contact, ensuring that all complaints are dealt with immediately.
3. Execute outlet operations including food and beverage
promotions, customer service and Inventories.
4. Lead the Front of the House staff in training the
following: restaurant standards, wine service and customer service.
5. Assist F&B Management in monitoring labor,
inventory and Food Handlers/ HACCP Certifications.
6. Monitor the performance of outlet service staff.
Supervision duties include; delegating responsibilities, scheduling, coaching
and correcting, evaluating, interviewing, training and mentoring of staff.
7. Maintain Restaurant inventory, cleanliness, food
rotation and menu consistency
8. Maintain policies and procedures. Adhere to HACCP, OSHA
and alcoholic beverage commission guidelines
9. Provide assistance to the F&B Management in all
menu preparations, kitchen rules, service standards, cleanliness and inventory
controls for F&B
10. Update the Specials menu board daily and changing
during meal periods.
11. Responsible for training shift leaders for their
responsibilities during all meal periods and events
12. Assist the F&B Management in all kitchen efforts,
staffing and inventory controls as assigned
13. Assist in the execution of the strategic plan
including forecasting, budget management, profit and loss accountability, cost
control and inventories
14. Conduct inventory for par levels of food, beverage and
paper supplies.
15. Assist in establishing methods for inventory control
and adhere to purchasing procedures
16. Ensure proper maintenance, cleaning and operation of
the outlet and service equipment
17. Continue to enhance the guest service experience by
creative initiatives
18. Assist in the execution of administrative function
such as reporting, forecasting, quality assurance and departmental meetings
19. Maintain and demonstrate strong knowledge of food and
beverage trends within the hospitality industry
20. Provide direct ‘hands-on’ cooking or prep work on the
hot line if necessary to deliver quality, prompt food service as needed on busy
events or meal periods
21. Performs other duties as assigned
Human Responsibilities
·
Attends all training sessions as
scheduled.
Replacement and Temporary Mission
·
May be assigned to perform reliever
duties when need be.
2 Basic Conditions and Benefits of Employment:
These are in line with normal company policies and
practices, specific details will be communicated to an applicant should he/she
qualifies for consideration.
3.0 Line of Reporting and Communication:
3.1 Responsible To: Food
and Beverage Manager
3.2 Responsible For: Food and Beverage Service Staff.
3.3 In Communication With: Other Hotel Departments
4.0 Education, Training and Experience Requirements:
4.1 Level of Literacy: Must be able to read and write in English & Kiswahili.
A foreign language will be an added advantage.
4.2 Level of Communication: Skills Must be in possession of excellent
communication skills
4.3 Level of Formal / Professional / Education &
Training: Diploma in Food & Beverage
Sales and Services from a reputable institution.
4.4 Level of Experience: At least 2 years experience in a similar role
4.5 Leadership Skills: Must have demonstrable leadership skills
Application Procedure
If you have the specified attributes and wish to be
considered for the position, please send a copy of your Curriculum Vitae and
testimonials accompanied by a letter which sets out your interest in the post,
and your suitability for it to: FHR@clhg.com
