Vacancies at Tai Talent Matters

Job Purpose

To lead and manage the kitchen operations by delivering consistently high-quality, creatively presented meals, ensuring adherence to hygiene, cost controls, and guest satisfaction. The role will play a key part in repositioning the hotel’s culinary offering as an innovative, value-driven, and locally-inspired dining experience.

Key Responsibilities

• Design seasonal and event menus with unique, attractive presentation standards
• Oversee all hot kitchen and cold kitchen activities, including prep, cooking, and plating; ensure adherence to SOPs
• Review and create innovative menus regularly, testing the quality of new menu additions and clients\' feedback
• Manage food cost targets, monitor waste, and lead monthly stock takes
• Enforce high standards of cleanliness and compliance with HACCP
• Recruit, train, supervise and appraise the kitchen team, fostering creativity, discipline and a coaching environment
• Liaise with guests for special dietary needs or feedback
• Maintain accurate records of kitchen records as required, i.e food costs, stock reports, etc.
• Oversee kitchen operations, maintenance of all equipment, and troubleshoot any hazards
• Plan and execute catering for in-house events, conferences, and banquets

Qualifications & Experience

• Bachelor’s Degree, Diploma or Higher Diploma in Culinary Arts, Food Production, Hospitality or related roles from a recognized institution.
• Minimum 3 years’ experience as a Head Chef or Senior Sous Chef in a full-service hotel or restaurant.
• Experience in a setting with banqueting, à lacarte, and buffet services
• Proven record in menu creation, cost management, and kitchen leadership.
• Knowledge of African and continental cuisines, with a flair for modern presentation.
• Certification in Food Safety or HACCP is highly desirable
• Computer literacy (Word, Excel, Outlook; knowledge of inventory systems advantageous)

Technical & Behavioral Competencies

• Advanced culinary skills in both hot and cold kitchen production
• Ability to create, test, and cost new menus regularly
• Stock and cost control management
• Strong knowledge of health, hygiene, and safety standards
• Basic budgeting and food cost percentage management
• Menu engineering and innovation
• Kitchen equipment operation and maintenance oversight
• Creative and innovative in menu design and presentation
• A natural leader who motivates and inspires teams
• Decisive and calm under pressure, with strong problem-solving skills
• Customer-focused, responsive, and service-oriented
• Attention to detail with a strong commitment to quality
• Highly organized with excellent time management
• Clear and professional in both verbal and written communication
• Ethical, reliable, and dependable in all responsibilities

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Job Purpose

To plan, coordinate, and oversee all banquet and conferencing activities at the hotel — ensuring seamless service delivery, guest satisfaction, and profitability. The role focuses on attracting and managing corporate and institutional clients, positioning the hotel as a preferred conferencing and events venue in Nakuru.

Key Responsibilities

• Plan, organize, and oversee banquet and conferencing operations.
• Manage client communications, event logistics, and service delivery to ensure memorable experiences.
• Prepare and monitor event budgets, quotations, and post-event reports.
• Design banquet set-ups, floor plans and service flow.
• Lead and train banquet staff, including service teams, setup crews, and stewards, to deliver high-quality service.
• Develop relationships with corporate, NGO, and government clients to secure repeat business.
• Ensure compliance with health, safety, and licensing regulations.
• Coordinate with the kitchen, front office, and F&B teams to ensure smooth operations.
• Implement cost-control measures and drive revenue growth through effective sales strategies.

Qualifications & Experience

• Bachelor’s Degree, Diploma or Higher Diploma in Hotel Management, Events Management, or Food & Beverage Service or related fields from a recognized institution.
• Minimum 3 years’ experience in banqueting, conferencing, or event coordination in a hotel or convention facility.
• Proven ability to manage corporate events, weddings, and conferences.
• Experience in sales and client relationship management within the hospitality industry.
• Computer literacy (Word, Excel, Outlook, POS preferred)
• Certificate in Sales or Customer Service (an advantage)

Technical & Behavioral Competencies

• Event planning, banquet setup design, floor plan creation, and service flow management
• Strong client relationship management, proposal preparation, and site visit coordination
• Confident communication, negotiation, and guest-handling skills
• Budgeting and cost control with the ability to prepare quotations and maximize profitability
• Supervisory capability, including team briefing, task assignment, and quality monitoring
• High attention to detail, presentation standards, and hygiene compliance
• Ability to problem-solve under pressure while maintaining professionalism
• Strong sense of accountability, integrity, and customer service excellence

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Job Purpose 
To drive business growth and revenue generation by developing and maintaining corporate, government, and travel trade accounts for a Hotel. The role focuses on increasing bookings for accommodation, conferencing, and banqueting through proactive sales, relationship management, and brand promotion within Nairobi and surrounding regions.

Key Responsibilities

• Identify and secure new corporate, NGO, and travel trade clients
• Maintain regular contact with key accounts through visits, calls, and follow-ups
• Prepare and submit professional proposals and negotiate competitive rates
• Track competitor performance and emerging market opportunities
• Coordinate promotional materials, social media updates, and activations with the marketing team
• Liaise with reservations, Food and Beverage supervisors, and operations to ensure smooth booking execution
• Achieve sales targets for rooms, conferencing, and banquets

Qualifications

• Bachelor's, Diploma or Higher Diploma in sales, marketing, hospitality, business administration, or any other relevant field.
• Minimum 3 years’ experience in hospitality sales, corporate account management, or B2B marketing, preferably in a hotel environment
• Proven track record of meeting or exceeding sales and revenue targets
• Computer literacy in MS Office tools, Customer Relationship Management (CRM), or Property Management System (PMS) systems
• Strong network within the corporate, NGO, and travel agency sectors, preferably in hospitality

Technical & Behavioral Competencies

• Prospecting, building, and maintaining corporate client relationships
• Setting and executing monthly and quarterly sales targets
• Preparing quotations, responding to tenders, and negotiating rates
• Maintaining client databases, pipeline reports, and performance trackers
• Driving sales for rooms, conferencing, banquets, and leisure packages
• Monitoring competitor pricing, promotions, and market trends
• Representing the hotel at trade fairs, sales calls, and networking events
• Self-driven with strong sales orientation
• Excellent communication and presentation skills
• Negotiation and persuasive ability
• Professional grooming and personal accountability
• Time management and reliability
• Team collaboration and initiative

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Job Purpose

To ensure the smooth, efficient, and profitable operation of all Food and Beverage outlets, delivering consistent quality, outstanding guest service, and high standards of cleanliness and order. The role demands active supervisory presence, hands-on leadership, staff training, and discipline enforcement, as well as coordination with the kitchen and other departments to guarantee seamless service. The supervisor is also accountable for maintaining team morale, monitoring resources, and upholding the company’s service culture and values.

Key Responsibilities

• Supervise the setup, service, and closure of all F&B outlets to ensure smooth and timely operations aligned with hotel standards.
• Handle guest queries, resolve complaints, and oversee service delivery to maintain high guest satisfaction and retention.
• Train, mentor, and evaluate the performance of team members, ensuring continuous skills development and motivation.
• Enforce grooming, punctuality, and conduct standards, maintaining a professional and respectful work environment.
• Prepare staff rosters, requisitions, and liaise with the kitchen and stores to ensure uninterrupted operations.
• Submit accurate reports, including payroll inputs, stock takes, and requisitions, ensuring transparency and cost control.
• Maintain on-floor visibility during peak periods, events, and emergencies to provide leadership and immediate issue resolution.
• Conduct regular team briefings and debriefings to communicate management directives and align operational goals.
• Ensure compliance with Occupational Health and Safety (OHS) regulations in all service areas, maintaining safe, clean, and compliant outlets.

Qualifications & Experience

• Bachelor's Degree, Diploma or Higher Diploma in Hotel Management, Hospitality, Food & Beverage Service, Tourism or related fields.
• Food Safety or Occupational Health and Safety training is an advantage.
• Proficiency in Outlook, POS systems and MS Office tools such as Word and Excel
• Minimum 2 years of hands-on supervisory experience in a hotel or restaurant with Food & Beverage setting.
• Proven ability in team supervision, outlet operations, and shift planning.
• Experience in stock control, staff rostering, and coordination with the kitchen and suppliers.

Technical & Behavioral  Competencies

• Strong outlet supervision skills; experienced in opening and closing procedures, shift briefings, and guest flow coordination
• Effective resource management including staffing, requisitioning stock, and managing operating equipment
• Skilled in training, coaching, onboarding, and performance feedback
• Proficient in POS operations, order tracking, billing accuracy, and cash handling
• Competent in reporting and administration, such as stock take reports, payroll inputs, and duty rosters
• Solid knowledge of food & beverage service standards, menus, guest interaction, hygiene, and safety compliance
• Demonstrates leadership, initiative, and accountability with strong communication and conflict resolution ability
• Consistent in discipline enforcement, attention to detail, teamwork, and cross-functional coordination
• Adaptable, proactive, and solutions-oriented under pressure