Latest Jobs at Kenya Red Cross Society

As the Food and beverage service manager, you will plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage at BIHC.  You will be responsible for managing all F&B operations and for delivering an excellent guest experience.  The goal is to maximize sales and revenue through customer satisfaction and employee engagement.

YOUR KEY RESPONSIBILITIES:

• Manage all Food and Beverage service operations for the institution.
• Manage all food and beverage facilities/outlets and ensure optimal cleanliness and safety procedures in efficient working.
• Manage inventory and order food and beverages equipment and supplies
• Review and enforce service quality standards in compliance with the organizations SOPs.
• Inspect Food  & Beverage supplies, equipment and work areas
• Perform controls in the bar to standardize operations and sanitation.
• Ensure students comply with health, food safety standards and regulations
• Investigate and resolve complaints regarding food quality and service
• Maintain budgets and review financial transactions
• Establish standards for students performance and customer service
• Co-coordinate activities of the kitchen and service students
• Compile and liaison with the Culinary Arts Lead, menu for students training and restaurant food service areas and student dining
• Monitor Food and & Beverage orders and any needed work with the Chef to remedy any delays in service.
• Managing the operations of the coffee shop
• Strategize on new products and service offerings
• Any other duties as may be assigned by management

THE SKILLS AND COMPETENCES WE ARE LOOKING FOR: EDUCATION AND EXPERIENCE

Minimum requirements:

• Bachelor’s Degree in Hotel Management  and or Events or it’s equivalent
• Proven experience as F & B Service manager
• A deep understanding of, commitment to and involvement in hospitality Industry
• Outstanding F & B techniques and interpersonal relationship skills
• Capacity to  spot, resolve issues efficiently and  to work under extreme pressure
• Ability to train students in executing different service styles and techniques at the training restaurant.
• Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
• Mastery in delegating multiple task
• Up to date with food and beverages trends and best practices
• Guest-oriented and service-minded
• Strong working knowledge of related computer software, including restaurant management software.
• Ability to adhere to budgets, manage personnel and meet financial targets.
• Exceptional organizational, leadership, problem-solving, and communication skills.
• Must have excellent presentation and communication skills (both verbal and written), and be extremely guest focused.
• Must have attention to detail and have the ability to multi-task; follow up and leadership skills.
• Ability to forecast food and beverage needs.

Desirable Attributes:

• Excellent judgment with the ability to balance risks and opportunities
• Excellent customer service skills.
• An absolute commitment to upholding the College Values. In particular, commitment:
  • to prioritize the needs of students
  • to act with integrity, authenticity & respect at all times
  • to secure continuous improvement and excellence
  • to focus on coaching and developing others to reach their full potential

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As the Baker, you will be responsible for preparation and production of different types of bread, buns and a wide range of pastries, like cookies, cakes and pies. You will also monitor and adhere to procedures and standards that will support in achieving consistent and high quality products in the most efficient manner. Ultimately, as the baker, you will ensure we offer fresh and delicious products to our clients.

YOUR KEY RESPONSIBILITIES:

• Ensure the bakery operates at the prescribed time
• Ensure proper hygiene of kitchen equipment and tools before use
• Ensure appropriate weighing of flour and other ingredients to prepare dough
• Bake different bread types, like pretzels, baguettes and multigrain breads
• Mix various ingredients to create fillings for cakes and pies (e.g. chocolate ganache, caramel sauce and fruits)
• Decorate cakes with glazes, icings, buttercream and edible toppings, like flowers & other creative techniques
• Shape dough to prepare different types of pastries, including croissants, cookies and sweet rolls
• Prepare custom-made pastries based on customers’ preferences (e.g. birthday or Graduation cakes)
• Recommend recipes to renew our menu and attract more customers (e.g. gluten-free or vegan desserts)
• Track pastry supplies and place orders, as needed
• Train Culinary and Pastry students on practical skills within the bakery
•       12. Any other duties assigned by management

THE SKILLS AND COMPETENCES WE ARE LOOKING FOR: EDUCATION AND EXPERIENCE

Minimum requirements:

• A deep understanding of commitment to and involvement in hospitality Industry
• Diploma in Pastry and baking or equivalent qualification
• 2-3 years’ Experience as a Baker, Pastry Chef or similar role
• Certification from a culinary school is a plus
• Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters
• Experience with pastry and cake decoration techniques
• Understanding of food safety practices
• Commitment to continuous professional development

Desirable Attributes:

• Excellent judgment with the ability to balance risks and opportunities
• Excellent customer service skills.
• An absolute commitment to upholding the College Values. In particular, commitment:
  • to prioritize the needs of clients
  • to act with integrity, authenticity & respect at all times
  • to secure continuous improvement and excellence
  • to focus on coaching and developing others to reach their full potential