Job Opportunities at Egerton University

Responsibilities

• Forward planning for all Hotel activities
• budgeting and maintaining accurate financial records
• organising sales and purchases of Hotel products and services
• handling paperwork and keeping administrative records
• recruiting, training/instructing and supervising Hotel workers
• making sure that work progresses satisfactorily
• ensuring compliance with government regulations and health and safety standards
• keeping an up-to-date knowledge of Hospitality Market Changes and advice the Director accordingly
• Ensuring transparency/control systems are in place, including point of sale systems
• Ensuring the Hotel is profitable and meets projected financial targets
• organising maintenance/repair of Hotel property, equipment and machinery
• Advertising and marketing Hotel products/services

Variations in workloads relate to seasonal demands – some unsociable hours may be necessary during busy periods (eg during huge conferences) and the manager will be expected to deal with emergencies.

Qualifications

• At least a Bachelors Degree in Hotel Hospitality from a recognised Institution, with key skills in Conferencing, foods and beverages; and accommodation.
• In addition, the appropriate manager will have at least 3 years’ relevant experience in a reputable Hotel and where past performance is verifiable.

Key skills

• Initiative
• Flexibility
• Good communication
• Analytical skills
• Commercial awareness
• ICT skills
• The ability to apply technical knowledge of the environment and legislation/public policy matters in a practical environment
• Marketing and sales skills
• Teamwork and leadership

go to method of application »

Qualifications

• A Diploma in Food Production preferably Utalii College or any other accredited institution.
• Minimum of five years’ management experience in a three stars international Hotel Kitchen and food production areas.

Responsibilities

• Planning, organizing and directing the food production of the food and beverages outlets and banquet operations in order to meet the business requirements with efficiency and effectiveness with the operating procedures and ARC Hotel standards

go to method of application »

Responsibilities

• The essential duties are to innovatively plan and take care of horticultural section, particularly ensuring efficient and optimal production levels throughout the year.
• Additional duties involve supervising task staff in the section, maintaining records such as inventory; rolling out horticultural activities, soil health including fertilizer application, pests and diseases management, water management including irrigation systems and diversification in Horticulture section.

Qualifications

• A degree in Horticulture from a recognised University, with a minimum of 2 years proven successful experience in managing a medium to large scale horticulture enterprise with greenhouse and outdoor horticultural activities.

Key skills

• Initiative
• Flexibility
• Good communication
• Analytical skills
• Commercial awareness
• IT skills
• The ability to apply technical knowledge of the environment and legislation/public policy matters in a practical environment
• Teamwork and leadership