Jobs at Kenya Safari Lodges & Hotels Limited (KSLH)

Reporting to Operations & Lodges Coordinator

The officer will be responsible for services delivery, controls and revenue generation in all Food and Beverage outlets. Inspires, leads, and oversees the entire F& B team members, ensuring success in achieving targets, and food quality as per set Brand Standards. Contribute to the goals and objectives of the department focusing on developing an engaged team. Managing and controlling all available resources to meet and surpass guest expectations.

Job Profile

•  Manages all F&B and day-to-day operations within budgeted guidelines and to the
• highest standards
• Preserves excellent levels of internal and external customer service
• Designs exceptional menus, participating in purchase F & B goods and continuously make necessary improvements
• Identifying customers’ needs and respond proactively to all of their concerns
• Leads F&B team by attracting, recruiting, training and appraising talented personnel
• Establishes targets, KPI’s, schedules, policies and procedures for the department
• Provides a two-way communication and nurtures an ownership environment with emphasis in motivation and teamwork
• Complies with all health and safety regulations
• Reports to management on departmental sales results and productivity
• Ensures that customers are satisfied with food and service delivery
• Assists with marketing events

Person Profile

• Master’s degree in hospitality Management or equivalent will be an added advantage
• Bachelor’s degree in Hospitality, or Hotel Management or equivalent
• At least eight (8) years’ work experience, three (3) of which must have been in supervisory management
• Professional qualification and membership where applicable
• Management course lasting not less four (4) weeks.
• Proficiency in computer applications
• Fulfill the requirements of Chapter Six of the Constitution;

OR

• Bachelor’s degree in hospitality Management or equivalent
• Bachelor’s degree in hotel management or equivalent
• Diploma in Food and Beverage Management or relevant field
• Diploma in catering management or equivalent
• Professional qualification and membership where applicable
• Management course lasting not less four (4) weeks.
• At least eight (8) years’ relevant work experience
• At least three (3) years’ experience in supervisory management
• Fulfill the requirements of Chapter 6 of the Constitution

Key Competencies and Skills

• Proven food and beverage management experience
• Knowledge of various computer software programs
• Ability to spot and resolve problems efficiently
• Mastery in delegating multiple task
• Up to date with food and beverage trends and best practices
• Organization and prioritization skills
• Ability to work independently and proactively in a fast-paced environment
• Guest oriented and service minded
• Ability to manage personnel and meet financial targets
• Energetic, out-going professional, possess unquestionable personal values founded on accountability, integrity and transparency.
• Self –driven, service oriented & team player
• Have planning, organizing and strategic abilities with strong report writing and selfpresentation skills.
• International experience with a strong background in both Local international cuisine, menu planning & cost management advantageous
• Flexible and willing to take initiative in identifying and performing work that needs to be done

The successful candidates will be appointed on a 3-year contract renewable subject to performance. These are executive hospitality positions with competitive pay and benefits package commensurate with qualifications and experience.

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Reporting to the General Manager.

The Officer will provide leadership and strategic planning of the hotel and co-ordination of Lodges business plans, to effect their mandate of offering hotel and lodges service in accommodation, Food, Beverages, Conferencing halls, Laundry, Swimming, wedding ground children playing ground, outside catering services etc. The office will ensure the effective management of the hotel physical and human resources to maximize profits. The office shall be responsible to the General Manager / CEO KSLH

Job Profile

• Coordinates the Hotel and Lodge activities;
• Responsible for the overall day to day management of the affairs of the hotel;
• Advises the CEO on all matters relating to the implementation of the group legal
• operations and laws for the country.
• Develops and recommends to the General Manager / CEO KSLH long term strategy, business plans and annual operating budgets; and establish proper internal monitoring and control systems and procedures at the hotel and lodge.
• Coordinates and prepares business-related proposals, reports and other submissions for consideration by the General Manager / CEO KSLH;
• Generates sufficient alternatives to inform General Manager / CEO KSLH decision making;
• Provides regular, thorough and prompt communication to the General Manager / CEO KSLH on key technical, financial and administrative matters for the hotel and Lodges;
•  Responsible for stakeholder management and enhancement of the image of the hotel
•  Ensures that there is effective communication between the different levels of the hotel
•  Provides leadership to the hotel management;
• Ensures continuous improvement in the quality and value of services and products provided by the hotel;
• Ensures continuous achievement of the hotels financial and operating goals and objectives;
• Ensures implementation of hotel policies and programs.
• Maintains a conducive work environment for attracting, retaining, and motivating employees at the hotel;
• Foster a corporate culture that promotes ethical practices and good corporate citizenship;
• Custodian of hotel licenses

Person Profile

• A minimum of Ten (10) years relevant work experience, three (3) years of which must be in Management (Food & Beverage will be advantageous) ;
• Bachelor’s degree in hospitality management or hotel management or any other relevant equivalent from a recognized University;
• Master’s degree in hospitality management or hotel management or any other relevant equivalent from a recognized University will be an added advantage
• Professional qualification and membership to a professional body where applicable;
• Proficiency in computer applications
• Fulfilment of the requirements of Chapter six of the constitution

or

• A minimum of Ten (10) years relevant work experience, three (3) years of which must be in Management;
• Bachelor’s degree in hospitality management or hotel management or any other relevant equivalent from a recognized University;
• Diploma in hospitality management or hotel management or any other relevant equivalent from a recognized University;
• Professional qualification and membership to a professional body where applicable;
• Leadership course lasting not less than four (4) weeks from a recognized institution;
• Proficiency in computer applications
• Fulfilment of the requirements of Chapter six of the constitution

Key Competencies and Skills

• Self-driven
• Unquestionable integrity
• Good communication and interpersonal skills with strong networking.
• Motivational and team building skills.
• Leadership and entrepreneurial skills
• Marketing /PR
• Change Management and strategic Planning skills
• Complex problem solving skill
• Negotiation skills
• Strategic Planning skills
• Business presentation Skills
• Result oriented