Fresh Jobs at Morsan HR Consulting

Job Summary

• Our client is seeking a highly organized and proactive HR & Admin Officer to oversee all Human Resource and Administrative functions. The ideal candidate will play a critical role in ensuring effective workforce planning, employee discipline, staff welfare, compliance with labor laws, and smooth day-to-day administrative operations in a fast-paced hospitality environment.
• The role requires someone capable of managing both strategic and operational HR functions while supporting restaurant operations through strong people management, scheduling coordination, compliance monitoring, and administrative efficiency.

Key Responsibilities

Human Resource Management

• Manage the full employee lifecycle including recruitment, selection, onboarding, probation management, confirmation, transfers, promotions, and exits.
• Lead recruitment efforts for restaurant positions.
• Coordinate staff induction to ensure all new hires understand company culture, SOPs, hygiene standards, service expectations, and workplace policies.
• Maintain and regularly update employee records, contracts, leave records, disciplinary records, and statutory documentation.
• Monitor employee probation periods and coordinate timely performance reviews and confirmations.
• Develop and implement HR policies, SOPs, and employee handbooks aligned with hospitality industry standards.
• Handle disciplinary processes including investigations, issuance of warning letters, hearings, suspensions, and terminations in line with company policy and the Kenyan Employment Act.
• Manage employee grievances, conflict resolution, and disciplinary concerns to foster a healthy working environment.
• Support management in performance management by tracking KPIs, attendance, customer service standards, and employee productivity.
• Coordinate employee engagement initiatives to improve morale, motivation, and retention.

Attendance, Scheduling & Workforce Planning

• Monitor daily staff attendance, punctuality, absenteeism, lateness, and shift adherence.
• Coordinate shift scheduling and manpower allocation to ensure adequate staffing during peak and off-peak restaurant hours.
• Track overtime, off days, public holiday work, and shift rotations for payroll processing.
• Work closely with department supervisors to address attendance and productivity concerns.
• Develop staffing forecasts based on business demands, seasonality, and operational needs.

Payroll & Statutory Compliance

• Prepare and verify monthly payroll inputs including attendance summaries, overtime, leave deductions, salary adjustments, commissions, and penalties where applicable.
• Ensure accurate statutory deductions and submissions.
• Administer employee benefits and welfare programs.
• Support payroll reconciliation and ensure salary processing is timely and accurate.

Training & Compliance

• Ensure compliance with labor laws, health and safety regulations, and internal policies.
• Conduct periodic audits to ensure adherence to HR procedures and operational standards.
• Identify training needs and coordinate staff trainings.

Administrative & Operations Support

• Oversee day-to-day administrative operations to ensure smooth running of the restaurant.
• Manage procurement and availability of office and operational supplies including stationery, uniforms, PPE, and cleaning materials.
• Maintain proper filing systems for HR and administrative records.
• Monitor asset issuance and maintain inventory/accountability records.
• Liaise with external service providers including security, maintenance, cleaning, internet, and utility vendors.
• Coordinate meetings, prepare minutes, reports, and internal communications.
• Support management in implementing policies, procedures, and workplace standards across all departments.

Restaurant-Specific Operational Oversight

• Monitor employee grooming, hygiene, and uniform compliance daily.
• Ensure adherence to restaurant SOPs, service protocols, and brand standards.
• Assist management in handling customer-related escalations involving staff conduct or service delivery.
• Monitor staff turnover trends and recommend retention strategies.
• Support in enforcing cash handling controls and accountability measures for operational staff.

Qualifications & Experience

• Bachelor’s degree in Human Resource Management, Business Administration, or related field.
• Minimum 3–5 years of experience in an HR & Admin role, preferably in the hospitality industry.
• Membership with Institute of Human Resource Management (IHRM) is an added advantage.
• Strong understanding of Kenyan Labour Laws, disciplinary procedures, and HR best practices.
• Experience handling shift-based or high-volume workforce operations is highly preferred.
• Proficiency in payroll processing and HR reporting.
• Strong leadership, conflict resolution, and interpersonal skills.
• Excellent communication and organizational abilities.
• High integrity, professionalism, confidentiality, and ability to work under pressure.

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Job Summary

• Our client, is seeking an experienced, creative, and disciplined Head Chef to lead kitchen operations and ensure consistent production and delivery of high-quality meals and excellent culinary standards.
• The successful candidate will be responsible for overseeing food preparation, managing kitchen staff, maintaining food quality and presentation, controlling kitchen costs, ensuring hygiene compliance, and driving operational efficiency in the kitchen. This role requires strong leadership, culinary expertise, cost control skills, and the ability to thrive in a fast-paced restaurant environment.

Key Responsibilities

Kitchen Leadership & Operations

• Oversee all daily kitchen operations to ensure smooth and efficient food production.
• Supervise, train, and manage kitchen staff.
• Assign duties and monitor performance to ensure productivity and accountability.
• Ensure all food orders are prepared accurately, consistently, and within required timelines.
• Maintain discipline, teamwork, and professionalism within the kitchen.

Food Preparation & Quality Control

• Prepare and oversee the preparation of high-quality meals in accordance with menu standards and recipes.
• Ensure consistency in taste, portioning, plating, and presentation of all dishes.
• Conduct regular quality checks on ingredients, preparation processes, and finished meals.
• Maintain high standards of freshness, flavor, and customer satisfaction.
• Develop and improve recipes to enhance menu quality and appeal.

Menu Planning & Innovation

• Support management in menu planning, recipe costing, and new product development.
• Introduce creative menu ideas and seasonal offerings to improve customer experience and sales.
• Recommend pricing strategies based on ingredient costs and profitability targets.
• Adapt menu offerings based on customer preferences and market trends.

Inventory & Cost Control

• Monitor stock levels of all kitchen ingredients, supplies, and equipment.
• Prepare inventory reports and ensure timely requisition of ingredients.
• Minimize food wastage through proper planning, storage, and portion control.
• Monitor food costs and ensure efficient use of ingredients to maintain profitability.
• Prevent theft, pilferage, and misuse of kitchen resources.

Food Safety & Hygiene Compliance

• Ensure strict adherence to food safety, sanitation, and hygiene standards at all times.
• Enforce cleanliness in all kitchen areas including cooking stations, storage areas, refrigerators, and equipment.
• Ensure proper food storage, labeling, temperature control, and stock rotation (FIFO).
• Ensure compliance with public health regulations and internal safety procedures.
• Monitor staff grooming, personal hygiene, and safe food handling practices.

Equipment & Maintenance

• Ensure all kitchen equipment is properly used, cleaned, and maintained.
• Report faulty or damaged equipment promptly for repair or replacement.
• Ensure safe operation of all kitchen appliances and tools.

Team Development & Staff Management

• Train kitchen staff on recipes, cooking techniques, hygiene standards, and operational procedures.
• Conduct performance evaluations and provide coaching where needed.
• Assist in recruitment and onboarding of kitchen personnel.
• Manage kitchen shift scheduling to ensure adequate staffing during peak hours.

Qualifications & Experience

• Bachelor’s Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution.
• Professional culinary training or certification from recognized institutions is highly preferred.
• Minimum 4–6 years of progressive experience in a busy restaurant, hotel, or commercial kitchen environment.
• At least 2–3 years in a leadership role such as Sous Chef, Kitchen Supervisor, or Head Chef.
• Strong expertise in food preparation, menu development, recipe standardization, and Kitchen Operations Management.
• Certification in Food Safety, HACCP, or Food Handling is an added advantage.
• Proven experience in food costing, stock management, portion control, and wastage reduction.
• Strong leadership, team management, and communication skills.
• Ability to work under pressure while maintaining high food quality and consistency.
• High level of creativity, discipline, hygiene, and attention to detail.

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Job Summary

• Our client, is seeking experienced, energetic, customer-focused, and professional Waiters & Waitresses to join their team. The successful candidates will be responsible for creating memorable dining experiences by providing warm hospitality, attentive service, accurate billing processes and efficient order handling while maintaining the highest standards of customer satisfaction.
• The ideal candidates should have excellent communication skills, a positive attitude, and the ability to thrive in a fast-paced hospitality environment.

Key Responsibilities

• Welcome and seat customers warmly, promptly, and professionally to create a positive first impression.
• Present menus and provide accurate, detailed information on menu items, daily specials, and ongoing promotions.
• Make suitable recommendations to customers based on their preferences and menu knowledge.
• Deliver exceptional customer service by ensuring every guest receives a pleasant dining experience from arrival to departure.
• Handle customer inquiries, requests, and complaints professionally, escalating issues where necessary.
• Build and maintain positive customer relationships to enhance satisfaction and encourage repeat business.
• Take food and beverage orders accurately and efficiently.
• Communicate customer orders clearly to kitchen and bar staff to ensure timely preparation.
• Serve food and beverages in accordance with restaurant service standards.
• Ensure all orders are delivered accurately to the correct tables within the expected timelines.
• Follow up with guests during service to confirm satisfaction with meals and overall experience.
• Clear, clean, and reset tables promptly to maintain smooth service flow.
• Prepare and present customer bills accurately and professionally.
• Receive and process payments via cash, card, or digital payment platforms while ensuring proper accountability.
• Operate the POS system efficiently and maintain accurate transaction records.
• Report any billing discrepancies or payment issues immediately to supervisors.
• Maintain cleanliness and organization of dining areas, service stations, tables, and chairs at all times.
• Ensure proper table setup, including cutlery, napkins, glasses, and condiments.
• Adhere strictly to food safety, hygiene, sanitation, grooming, and uniform standards.
• Work closely with kitchen staff, cashiers, and supervisors to support seamless daily operations.
• Assist with opening and closing procedures as required.
• Support inventory checks and replenishment of service items such as napkins, straws, condiments, and packaging materials.
• Maintain high service standards during peak hours and busy shifts.
• Follow all restaurant SOPs, operational policies, and service protocols consistently.

Qualifications & Experience

• Bachelor’s Degree or Diploma in Hospitality Management, Food & Beverage Service, Hotel Management, or a related field.
• Minimum 2- 3 years of experience in a restaurant, café, hotel, or hospitality environment is preferred.
• Strong customer service, communication, and interpersonal skills are essential.
• Must be well-groomed, professional, detail-oriented, and able to work under pressure in a fast-paced environment.
• Should possess basic numeracy and cash-handling skills with proficiency in using POS (Point of Sale) systems for billing, payment processing, and transaction reconciliations.
• Must be a team player with a positive attitude, strong work ethic, and flexibility to work shifts, weekends, and public holidays.
• Strong team management and communication skills.
• Ability to work under pressure while maintaining high food and beverage service quality and consistency.
• High level of creativity, discipline, hygiene, and attention to detail.

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Job Summary

• Our client, is seeking an experienced, proactive, professional and results-driven Restaurant Manager to oversee the daily operations of their restaurant. The successful candidate will be responsible for ensuring smooth restaurant operations, exceptional customer service, efficient team management, and achievement of business performance targets.
• The ideal candidate should possess strong leadership, operational, and problem-solving skills, with the ability to maintain high service standards, drive profitability, and create an excellent dining experience for all guests.

Key Responsibilities

• Oversee and coordinate daily restaurant operations to ensure efficiency and smooth service delivery.
• Supervise, lead, and motivate restaurant staff to maintain productivity, discipline, and high performance.
• Ensure exceptional customer service by maintaining a welcoming environment and promptly resolving customer complaints or concerns.
• Monitor service standards to ensure customers receive a high-quality dining experience at all times.
• Develop staff schedules and manage shift planning to ensure adequate staffing levels.
• Conduct staff training, coaching, and performance management to improve service delivery and operational excellence.
• Enforce compliance with company policies, restaurant SOPs, and operational procedures.
• Monitor food and beverage quality, presentation, and consistency to ensure standards are maintained.
• Work closely with kitchen staff and supervisors to ensure timely preparation and delivery of orders.
• Manage inventory levels for food, beverages, and operational supplies to minimize wastage and prevent stock shortages.
• Oversee stock ordering, receiving, and storage while ensuring proper stock control measures are followed.
• Track and analyze daily sales, expenses, and operational costs to support profitability.
• Prepare daily, weekly, and monthly operational reports for management review.
• Oversee cash handling, billing, and reconciliation processes to ensure accountability and reduce discrepancies.
• Ensure POS systems are used efficiently, and all transactions are accurately recorded.
• Maintain cleanliness, hygiene, and sanitation standards in compliance with food safety regulations.
• Ensure restaurant facilities, equipment, and service areas are properly maintained and operational.
• Drive sales growth through promotions, upselling strategies, and improved customer engagement.
• Handle escalated operational challenges and make quick decisions to maintain service continuity.
• Support opening and closing procedures and ensure all operational checklists are completed accurately.

Qualifications & Experience

• Bachelor’s Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related field.
• Minimum 3–5 years of experience in restaurant, hotel, café, or hospitality management, with at least 1–2 years in a supervisory or managerial role.
• Strong leadership, team management, and people management skills.
• Excellent communication, interpersonal, and conflict-resolution skills.
• Strong understanding of restaurant operations, service standards, and customer experience management.
• Proficiency in using POS (Point of Sale) systems, billing systems, and basic reporting tools will be an added advantage.
• Good financial acumen with experience in budgeting, cost control, and stock management.
• Ability to work under pressure and make sound decisions in a fast-paced environment.
• High level of professionalism, integrity, discipline, and accountability.
• Flexibility to work shifts, weekends, and public holidays.