Food and Beverage Service Practical Trainer at Boma International Hospitality College

Your key Responsibilities:

• Training & Instruction
• Deliver practical food and beverage service training in line with the approved curriculum.
• Demonstrate and supervise service techniques including mise-en-place, table set-ups, service sequence, buffet service, and room service.
• Train learners in casual, fine dining, and restaurant-bar service operations.
• Conduct continuous assessment of learner competence through practical evaluations.
• Prepare learners for internal, external, and KSTVET-aligned practical examinations.
• Curriculum & Academic Support
• Participate in curriculum development, review, and alignment with industry standards.
• Prepare lesson plans, practical schedules, assessment tools, and marking guides.
• Ensure training delivery meets competency-based education requirements.
• Maintain accurate training records, assessments, and learner progress reports.
• Operational & Managerial Duties
• Manage training restaurants, service areas, and practical laboratories.
• Oversee inventory control of food and beverage equipment and consumables.
• Ensure adherence to hygiene, safety, and sanitation standards at all times.
• Coordinate with kitchen, bar, and service departments for seamless practical sessions.
• Lead by example in professional conduct, discipline, and service culture.
• Mentorship & Industry Alignment
• Mentor junior trainers, teaching assistants, and trainees.
• Liaise with industry partners for attachments, exposure, and benchmarking.
• Promote customer service excellence and professional hospitality ethics.
• Supervisory Responsibilities:

THE SKILLS AND COMPETENCES WE ARE LOOKING FOR:

Key Skills and Personal Attributes

Required Qualifications & Experience

• Degree in Food & Beverage Service, Hospitality Management, or related field.
• Professional certifications in Food & Beverage Service or Hospitality Operations.
• Training of Trainers (TOT) certification is an added advantage.
• Valid food safety and hygiene certification.
• Minimum of 5–7 years of hands-on experience in hotel or restaurant operations.
• Proven experience in casual, fine dining, and bar service environments.
• At least 2 years of training or instructional experience in a hospitality institution is desirable.
• Demonstrated leadership or supervisory experience in a hospitality setting.