Business Development Officer at St. Lukes Orthopaedics & Trauma Hospital

Job Summary

To drive revenue growth, improve customer traffic, build strategic partnerships, and support operational efficiency for Rivervale Cafeteria. The role is hands-on and works closely with kitchen and service staff to increase sales, expand market reach, and strengthen the cafeteria’s overall capacity.

Key Responsibilities

Revenue Growth & Customer Traffic

• Develop and implement simple monthly growth plans.
• Increase daily sales through promotions, meal combos, and upselling strategies.
• Identify peak and off-peak trends and implement strategies to boost low-sales periods.
• Monitor daily sales and recommend improvement actions.

Market & Business Expansion

• Identify any outside catering opportunities. 
• Together with the head chef, manage the team during outside catering activities. 
• Build relationships with nearby businesses and institutions.
• Foster excellent delivery partnerships (Glovo, Bolt, etc.).
• Conduct simple competitor analysis within Eldoret.

Team Leadership & Performance Management

• Guide cafeteria staff on customer engagement and upselling.
• Set basic daily/weekly sales targets for the unit.
• Coach staff on customer service excellence.
• Support supervisors in improving service efficiency and speed.
• Foster accountability and teamwork culture.

Capacity Building & Operational Support

• Identify skills gaps in service and kitchen coordination.
• Work with kitchen team to improve menu planning based on demand.
• Support implementation of SOPs to improve consistency and scalability.

Reporting & Planning

• Track weekly and monthly sales performance.
• Prepare short monthly growth reports.
• Recommend new products based on customer feedback.

Branding & Menu Coordination

• Coordinate marketing initiatives, promotional campaigns, and themed offers to increase customer traffic and sales.
• Ensure brand consistency across customer experience, marketing materials, and menu presentation.
• Collaborate with the Head Chef to develop, update, and approve menu content in line with business objectives.
• Oversee the design and production of menus and catering materials (including allergen cards, buffet cards, and signage) for both print and digital platforms.
• Manage menu updates and promotional content across social media and other digital channels.

Qualifications & Experience

• Diploma or Degree in Business, Marketing, Hospitality, or related field.
• 2–4 years’ experience in hospitality, retail, or small business growth.
• Experience working in fast-paced service environments.
• Basic financial and reporting skills.

Key Competencies

• Practical problem-solving
• Strong interpersonal skills
• Commercial mindset
• Leadership and coaching ability
• Initiative and proactiveness
• Results-oriented