Open Recruitments at Eagle HR Consultants

Key Responsibilities

Competition & Tournament Management

• Plan, prepare and publish competition entry sheets, conditions of play and daily committee assignments at least two weeks before competitions.
• Prepare booking sheets and tee sheets for club nights, weekends and special events.
• Receive entries and manage all registration and cancellations professionally.
• Prepare competition draws and start lists accurately and on time.
• Verify scorecards, update scoreboards, and process results in WHS-supported systems.
• Publish winners, update golf records and submit results to media/press as required.
• Support smooth running of corporate and sponsored tournaments.

Handicap & WHS Management

• Ensure accurate and timely entry of all scores into the WHS-compliant system.
• Identify handicap trends requiring adjustment and provide recommendations to the Handicap Committee/Manager.
• Enforce penalties for non-returned cards and ensure compliance with WHS.
• Maintain communication with other golf clubs to verify member movement and prevent handicap manipulation.
• Provide handicap certificates, explanations and member support as required.

Sponsorship & Stakeholder Management

• Engage sponsors proactively, ensure sponsorship dates are planned, confirmed and recorded in the Club’s Golf Diary.
• Maintain strong relationships with sponsors and keep them updated on event requirements, branding, prizes and deliverables.
• Ensure sponsor expectations are met and prepare sponsor reports and acknowledgements.
• Support the Marketing team with content for golf events and sponsor visibility.

Golf Office Administration & Communication

• Ensure consistent availability of staff at the Golf Office during peak hours (early morning and evenings).
• Manage all golf-related correspondence and communication clearly, professionally and on time.
• Maintain all competition and golf operations records: winners, conditions, suspensions, no-shows, hole-in-one logs, sponsor lists etc.
• Ensure proper functioning of public address systems; report faults promptly.

Operations & Staff Supervision

• Supervise Starters, Caddy Masters, Caddy Marshals and other golf admin support staff.
• Coordinate staffing schedules to ensure adequate coverage at all times.
• Manage discipline of caddies and ensure adherence to Club rules, etiquette and operational standards.
• Conduct staff induction, coaching, appraisal and continuous performance monitoring.
• Promote strong customer service, courtesy and professionalism at all touchpoints.

Financial & Administrative Controls

• Prepare the department’s annual budget for review and approval.
• Ensure all charges related to golf events, green fees, carts, caddies and other services are billed accurately and submitted to Finance on time.
• Monitor expenditure to ensure adherence to approved budgets.
• Reconcile golf balls, prizes and inventory monthly and maintain updated registers.

Continuous Improvement & Strategic Contribution

• Support the Course Operations Manager in implementing strategic golf initiatives and enhancing the golfer experience.
• Propose innovations in competitions, membership engagement, junior golf, ladies golf, corporate days and golf communication.
• Benchmark with competing clubs to identify opportunities for improvement.
• Attend relevant training courses (golf rules, WHS, customer experience, golf administration systems).

Key Competencies

• Excellent communication and interpersonal skills.
• High level of customer service orientation and ability to engage professionally with members.
• Strong organisational and planning skills with attention to detail.
• Leadership and supervisory capability.
• Strong knowledge of golf rules, WHS, competition formats.
• High integrity, accountability and ability to manage sensitive information.
• Time management and ability to work flexible/peak hours.
• Proficiency in MS Office.

Academic & Professional Qualifications

• Degree or Diploma in Business Management, Sports Management, Hospitality, Recreation or related field.
• Certification or training in Rules of Golf and/or World Handicap System (WHS) is an added advantage.
• Computer literacy: experience in golf software is an advantage

Relevant Experience

• Minimum 5+ years’ experience in golf operations, golf administration or hospitality operations.
• Demonstrable experience managing tournaments, sponsors, records and member relations.

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Key Responsibilities

Communication

• Planning, organizing and communicating to members any social events on a monthly basis.
• Managing the events email address and ensuring constant and professional email circulation to members.
• Responsible for the coordination and publication of the club’s Newsletter both in print & digital.
• Website Management.
• Managing the Clubs Mobile App.
• Ensuring all activities are communicated and where required integrated between all online and offline channels
• Ensure enforcement of the data protection act and adherence by all Club stakeholders.

Marketing

• Collect market intelligence in all aspects of Club services, products and membership.
• Conduct member satisfaction analysis for strategic decision making
• Monitor and analyse current industry best practises and advise the General Manager accordingly.
• Identify competitor promotional trends and align the club’s to have a competitive edge
• Liaise with the media and other advertising agencies to ensure appropriate marketing of the club’s events, and services.
• Liaise with various club committees to develop marketing plans and provide leadership in implementation.
• Ensure efficient event management.
• Responsible for Events poster designing.
• Manage the Club’s events calendar (weddings, conferences, meetings).
• Manage the designing and printing of Food Menu, Wine Menu, Cocktail Menu and ensure the menus are well done, attractive and available.
• Establish activities that enhance community relation including CSR activities
• Liaise with heads of departments to ensure each club section marketing and communication is done on time to all stakeholders
• Overall management of club advertisement, including placement (internal & external marketing).
• Ensure that all service providers are well briefed with the Clubs regulations and maintain the required standards.
• Ensure the timely coordination of documentation, invoices for guest billing.
• Liaise with the Finance and Food & Beverage to ensure timely billing after the event.
• Prepare post event evaluation reports noting attendance, times, and significant problems encountered.
• Present monthly and annual reports on marketing and communications activities to Marketing and Communications committee.

Key Competencies

• Confident communicator and presenter
• Strong writing, editing, proofreading, layout and design, professional printing/publishing skills are essential, including ability to present concepts verbally
• Integrity and confidentiality
• Self-driven and results oriented
• Creative and innovative
• Customer service oriented with pleasant and outgoing personality
• Team player
• Excellent organizational and planning skills
• Superior project management and time management skills
• Strong knowledge and understanding of current trends in digital media/social media.

Academic & Professional Qualifications

• Bachelor’s degree in Marketing and/ or Communication or related field
• Microsoft Office Proficiency

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Key Responsibilities

• Manage all F&B day-to-day operations within budgeted guidelines and to the highest standards.
• Oversee Club House and Events dockets.
• Preserve excellent levels of internal and external customer service.
• Coordinate with the Exec. Chef for the preparation, presentation and service of Food and Beverage products to always ensure highest quality
• To assist in menu planning and pricing.
• Identify members/customers’ needs and respond proactively to all their concern.
• Lead F&B team by attracting, recruiting, training, and appraising talented personnel management.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Comply with all health, safety, and Food Safety standards regulations.
• Produce relevant reports regarding sales results and productivity, as required.

Key Tasks

• Be in charge and manage the overall operation of the F&B – Dining Rooms, Turning Point, Pavilion, Bars, and Meetings and Events.
• Develop and implement operating policies and procedures for food and beverage departments as well as Events.
• Increase levels of food service quality and enhance overall ambiance of member dining experiences. Assure cohesion of both F&B and Kitchen teams.
• Help plan and approve internal marketing promotion activities for the food and beverage department.
• Attend House Committee meetings and ensure integration and implement recommendations thereof.
• Establish quantity and quality output standards for personnel in all positions within the department.
• Develop wine lists and bottle/glass wine sales promotion programs.
• Develop new and innovative ways in which to stimulate member activities and participation in Club events.
• Maintain appearance, upkeep and cleanliness of all food and beverage personnel, equipment, and facilities.
• Maintains records of special events and daily business volumes.
• Work with other department heads on special projects assigned by the General Manager.
• Ensure that all services to members and guests are conducted in a highly professional manner.
• Ensure a safe working environment and attitude on the part of all employees in areas of responsibilities.
• Review and evaluate the degree of customer satisfaction to recommend operating and marketing policies whenever a change in demand, member dissatisfaction, or a change in competitive environment requires such changes.
• Oversee or conduct daily pre-shift meetings with FnB Supervisors and staff.
• Keep aware of trends, systems, practices and equipment in F&B preparation and services in leading clubs, hotels, and restaurants field through trade publications and actual visits.
• Coordinate with Events and Marketing Manager the promotion of the F&B offering and future events and promotions.
• Inspect to ensure that all safety, sanitation, energy management, preventive maintenance and other standards are consistently met.
• Handle all Food & Beverage inquiries and ensure timely follow up and response on the same business day.
• Ensure bar inventory, including for functions, are accurate and up to date.
• Assure sectional monthly inventory.
• All other duties as directed by Management.

Finance

• Develop a comprehensive budget for each of the F&B outlets; after approval, monitor and take corrective action as necessary to help ensure that budget goals are attained.
• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Monitor, analyze, and control all labor and inventory costs. This includes preparing the appropriate reports, charts, and schedules to ensure that budgets are met or exceeded while quality is maintained and improved.
• Approves all product invoices before submitting to the accounting department.
• Timely analysis of Food & Beverage Prices in relation to competition and quarterly preparation of price comparison of both food and drink with other Clubs.

Events

• Brainstorming and implementing event plans and concepts.
• Manage meeting and events section, where all aspects of the member/guest conference and banqueting service experience are delivered to the highest levels.
• Work proactively to improve member satisfaction and comfort, delivering a positive and timely response to guest enquiries.
• Take line ownership of corporate events, sign them off in conjunction with the Chef and Golf & Course Administrator.
• Ensure thank you letters to event organizers are done while attempting to solicit feedback on the same
• Oversee implementation and delivery of plans and objectives where banqueting initiatives & financial targets are achieved.
• Build and maintain effective working relationships with all key stakeholders.
• Liaise and negotiate with vendors, including sponsorship deals.
• Handling post-event reports and assure corrective action plan thereof.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Ensure timely completion of function bills.

Customer relations

• Have hands-on interaction with members/guests and team members.
• Ensure professional and friendly service to all the members and guests.
• Maintain product and service quality standards by creating and operating and environment that ensure consistent guest satisfaction.
• Professional handling of member/guest complaints, suggests and implement corrective actions      accordingly. Provide feedback to your superiors and where applicable to the complainant.
• Drive problem root cause analysis for all guest complaints and resolution thereof and ensure cross-functional collaboration with the relevant teams.
• Providing required training to staff to deliver a high stand of customer service.
• Ensuring communication between all the departments is maintained effectively to ensure quality services at the F&B front.
• Ensure customer (corporate clients) loyalty by nurturing long-term relationships.
• Staying informed on the competitive products and services, market trends, and new technologies.
• Attend to unusual requests and inquiries.

People management

• Oversee talent capability development for entire F&B and Events teams.
• Ensure that effective orientation and training for new staff are planned and implemented.
• Manage the long-range staffing needs of the department, including succession planning.
• Regularly develop and execute training programs for respective departmental staff based on identified performance gaps.
• Develop on-going professional development and training programs for service staff
• Ensure effective work processes, systems and teamwork are in place to maximize individual and overall departmental performance.
• Participate in effective recruitment of departmental staff.
• Conduct performance reviews. Set performance targets and standards for staff in the department.
• Ensure discipline is maintained in the department. Address and resolve staff grievances accordingly.
• Prepare duty roster for all staff in the department. Ensure adherence to the schedules and enough coverage for each day.
• Ensure all team members uphold Club’s core values as outlined in the strategic plan.

Key Competencies

• Excellent communication skills
• High level of customer service skills
• Leadership and management skills
• Must have excellent problem solving skills
• Mastery in delegating multiple tasks
• Up to date with food and beverages trends and best practices
• Ability to manage large group of staff and meet financial targets
• Creative and innovative

Academic & Professional Qualifications

• Post Graduate Degree or three years Diploma in hotel Management or equivalent.
• Previous experience in similar Job role or minimum 4 years’ experience as Senior Supervisor. Proven track records.

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Key Responsibilities

• Development and implementation of financial functional policies, processes, and procedures.
• Assist in developing and determining the Club’s financial requirements and provide guidelines on deployment including the preparation of Club budgets.
• Responsible for Club’s financial planning including budgeting, working capital, cash flow, cost management to meet Club’s objectives.
• Ensure timely Balance Sheet account reconciliations are completed as per finance policies and procedures and submitted to Finance Manager for review.
• Appraising investment opportunities to comply with the Club’s policy on investment.
• Responsible for financial reporting and communication, both internally and externally including liaising with the Clubs external auditors.
• Responsible for key performance indicators mainly operating profit, trade receivables, and relationship management with financial institutions and other key stakeholders.
• Identify, implement and benchmarking for best practices in financial management.
• Liaising with the Club’s Secretary on legal affairs touching on the finance docket.
• Training, motivating, and evaluating departmental staff to achieve high level of performance.
• Actively participate in the preparation of monthly and yearly financial statements and filing of returns, and other finance schedules and reports.
• Maintain professional and effective communication with colleagues, line managers and members where necessary.
• Oversee balance sheet reconciliations and month-end close procedures.
• Assists with any special departmental projects/duties, as assigned.

Key skills

• Hand on skills and knowledge of SAGE system
• Cost accounting knowledge
• Ability to work as a team player
• Good analytical & numerical ability and attention to details.
• Good oral and communication skills
• Ability to meet deadlines.

Academic, Professional qualifications & Experience

• Degree in B. Com Hons. (Accounting) or B. Admin Hons (Accounting)
• CPA (K).
• At least 3 -4 years’ experience in financial accounting preferably in the hospitality industry
• MS Office Applications with excellent excel skills.
• Familiar with analytical tools.
• SAGE System working experience will be an added advantage

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Key Responsibilities

 Recruitment, Onboarding & Exit Management

• Coordinate recruitment processes including advertising, shortlisting, scheduling interviews, and reference checks.
• Prepare offer letters, contracts, and ensure proper onboarding and induction for new hires.
• Maintain up-to-date employee files and probation tracking.
• Coordinate staff exits including clearance, exit interviews, and computation of final dues.

Employee Relations & Welfare

• Support in implementation of employee engagement programs and welfare activities.
• Handle staff queries and grievances in a timely, confidential, and professional manner.
• Support the administration of the Club’s welfare benefits, insurance, and leave management systems.
• Maintain harmonious industrial relations and assist in union correspondence and CBA administration.

Performance Management

• Support implementation and tracking of departmental KPIs and staff performance appraisals.
• Maintain performance records and generate reports for management review.
• Identify performance gaps and recommend training or coaching interventions.

HR Administration & Compliance

• Ensure compliance with employment laws, statutory returns (NSSF, NHIF, PAYE, HELB), and internal policies.
• Maintain accurate HR data including staff registers, leave records, and disciplinary files.
• Prepare monthly HR reports, headcount updates, and analytics for management review.
• Support policy implementation and adherence across departments.

Training & Development

• Identify training needs and coordinate internal and external training sessions.
• Maintain training calendars, attendance, and evaluation records.
• Liaise with the HR Manager to ensure continuous professional development for all staff.

Disciplinary & Grievance Management

• Provide administrative support during disciplinary hearings including documentation, communication, and record-keeping.
• Monitor compliance with disciplinary procedures and outcomes.
• Ensure proper filing of warnings, PIPs, and related correspondence.

HR Systems & Record Management

• Update and maintain HR databases and personnel files (digital and physical).
• Support automation and digitization of HR processes.
• Ensure confidentiality and integrity of employee information.

Key Competencies

• Communication skills with ability to prepare and present good oral and written reports
• Good planning and coordination skills
• Good negotiation skills
• Good problem solving skills
• Team player
• High degree of integrity and confidentiality
• Creative and innovative
• Self-driven with a ‘can-do’ attitude
• Ability to work under pressure with minimum supervision
• Customer service skills
• Good interpersonal skills
• Ability to be resourceful and proactive
• Ability to work weekends/holidays with flexible hours.

Academic & Professional Qualifications

• Bachelor’s degree in a Business related field
• Proficiency in ICT with strong MS office and internet ability
• Member of IHRM

Relevant Experience

• At least 3 years relevant working experience
• Previous Experience in managing a team

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Key Responsibilities

Food & Beverage Service

• Manage all food and beverage service outlets with a hands on approach in the absence of the Food and Beverage Manager, which may include bar, restaurant, casual dining, catering services, snack bar and convenience cart, and co-ordinates to achieve qualitative/quantitative goals and ensure customer satisfaction.
• Maintain existing food and beverage programs that ensure the highest possible quality of food service to meet customer expectations and assure repeat business.
• Carry out daily inspections of the service areas for upkeep and maintenance of the equipment.
• Ensuring the service team has working tools at all times. (Uniforms, name tags, table cloth, at all time).
• Ensure that the bars have all the required drinks at all times and proper displays for merchandising of wines, cocktails and other drinks.
• Ensure enough and presentable menu lists are available.
• Ensure that all necessary licenses are in place and are renewed in time.
• Review all bookings for catered activities, i.e. banquets and meetings, and ensure all appropriate preparation is made in advance.
• Monitor the profitability of every item by checking on the changes of the cost prices and making recommendation to the management for any price changes.
• Assist in approving all the F&B Section requisition for expenditures so as to ensure the budgeted expenses are not exceeded.
• In conjunction with the F&B Manager, develop and continuously review the F&B service points procedures through proper billing systems so that all sales realized are accounted for by charging members and guests through the P.O.S. System and any sold guest card is properly receipted and banked.
• Participate and make follow up on daily and monthly bar stock taking plus the F&B stores to ensure the reports are correctly done.
• Organize monthly stocktaking of the operating equipment and explain the differences and losses.
• Analyze the daily sales mix and make recommendations to the management on the items to be added or dropped from the food or bar menus lists.
• Provide the Club house with the competitors’ price comparisons for the sports bar on a quarterly basis.
• Monitor the slow-moving items by ensuring they are used or returned to the store so as to avoid dead stocks which lead to expiry items.
• Ensure the staff canteen is always clean and kept in an orderly manner and a proper staff eating time table is maintained.

Supervision & Relationship Management

• Set standard operating procedures (SOPs) to be adhered to by the service team.
• Ensure that co-workers meet all standards for performance, appearance and service provision, determines assignments and division of responsibilities.
• Ensure the service team is trained on beverages knowledge and service techniques and that they do follow the standards.
• Maximize sales through good salesmanship/up selling and attentive service by the service team.
• Responsible for supporting the F&B Manager to attain and maximize the sales and profits of the department.
• Hold meetings with the team to deliberate on improvements of the running of the sports bar/restaurant and pass the minutes of the deliberations to the F&B Manager.
• Ensure and maintain good staff discipline with maximum productivity.
• Carry out staff administrative duties such as preparation of duty rosters and work schedules, leave schedules and annual performance appraisals.
• Ensure that members and guests conduct themselves in accordance with the Club rules whilst within the Clubhouse and to report any deviation to the F&B Manager.
• Prepare and submit timely reports and information for decision making.
• Continuous professional development to keep up with current industry trends.

Health & Safety

• Ensure strict compliance with all relevant Hygiene and Safety legislation and benchmark with industry standards.
• Ensure all the F&B staff undergo the periodical medical checkup.
• Coordinate any inspection of public health officer.

Key Competencies

• Excellent communication skills
• High level of customer service skills
• Leadership and management skills
• Must have excellent problem solving skills
• Ability to spot and solve problems efficiently
• Mastery in delegating multiple tasks
• Up to date with food and beverages trends and best practices
• Ability to manage personnel and meet financial targets
• Creative and innovative
• Team Player

Academic and Professional Qualifications

• Degree in Food and Beverage Management, Hospitality Management, or a related field
• Certificate in Microsoft Office Applications
• Must have sound knowledge of food & beverage products.
• Conversant with cost control reports
• Knowledge of stock control system; POS System

Relevant Experience 

• 3 years working experience in Food and Beverage
• At least 1 year as a Supervisor

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Key Responsibilities

Range Operations

• Collect and charges tickets, distribute golf balls, supervise safe use of practice tee area and assure that no small children are on the tee area unless they are hitting golf balls under supervision.
• Pick up golf balls as needed on the driving range and collect range baskets used for serving the golf balls on the teeing up line.
• Clean and inspect range area, rotating mats as needed and assuring that each tee is in good condition.
• Operate range ball picker.
• Wash balls and place in baskets as needed.
• Refills, wash and clean the water dispenser and its water buckets.
• Retrieve stranded golf carts from the practice range course.
• Report on the number of valid and damaged balls
• Ensure that the players use the right club to avoid loss of balls
• Check and ensure the practice range teeing up course is not damaged
• Ensure continuous professional development of self to keep up with current industry trends
• Put up the Range rope in morning and remove it when closing it.

Key Competencies

• Excellent Communication Skills
• Customer Care skills
• Team Player
• Excellent problem-solving analytic
• Professional attitude and expectations
• General knowledge of Golf
• Ability to work weekends/holidays with flexible hours.
• Organized, accurate and reliable

Academic and Professional Qualifications

• KCSE or its relevant equivalent

Relevant Experience 

• At least 1 year proven experience in Golf operation

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Key Responsibilities

Front Office Services

• Cordially greets members, guests, and visitors by a proper title upon arrival.
• Ascertain the visitors, member and guest’s needs and direct them accordingly while maintaining a positive personality.
• Monitor visitor/member access and maintain security awareness.
• Resolve customers/members/guest issues and provide relevant information.
• Ensure that members are properly dressed in regards to the activities or premises to be accessed.

Communication and Administration

• Facilitate efficient internal and external communication.
• Receive and sort mails/deliveries/couriers.
• Conduct sales/payments transactions e.g cheques etc.
• Maintain tidiness and cleanliness at the reception area.
• Ensure adequate supply of requirements at the reception including stationery and communal water and reading material.
• Maintain proper record keeping of data.
• Assist in the planning and preparation of meetings when called upon.
• Prepare and submit timely reports and information for decision making.
• Continuous professional development to keep up with current industry trends.

Key Competencies

• Excellent communications skills
• Team player
• Excellent customer service skills
• Pleasant and cheerful
• Excellent organization skills
• Integrity and confidentiality
• Professional attitude and appearance
• Ability to prioritize and multitask

Academic & Professional Qualifications

• Diploma in Front Office Operation or any business related field
• Proficiency in ICT with MS office and internet ability
• Computer literate

Relevant Experience

• At least 3 years’ experience in a similar role in a busy office.

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Key Responsibilities

General Responsibilities

• Food Delivery: Efficiently transport food orders from the kitchen to the designated tables.
• Order Accuracy: Verify that orders are complete and accurate before delivery to the table.
• Table Assistance: Assist servers with clearing tables, refilling drinks, and providing additional service as needed.
• Customer Service: Greet and interact with customers in a friendly and professional manner.
• Kitchen Communication: Maintain clear communication with kitchen staff to ensure timely and accurate delivery of food orders.
• Cleanliness: Ensure that the dining area remains clean and organized, including the removal of empty plates, trash, and other waste.
• Support Team Members: Assist servers and other staff members as needed to ensure a smooth dining experience for guests.
• Safety and Sanitation: Adhere to all safety and sanitation guidelines as set forth by the restaurant management.

Maintenance & Hygiene

• Maintain high levels of personal hygiene and excellent grooming standard at all times.
• Work in collaboration with other F & B staff to keep the restaurant and bar areas cleaned and stick to food safety standards at all times.
• Ensure that the standards required by law and by management are maintained at all times in the areas specified above.

Key Competencies

• Good communication skills
• Excellent customer service skills
• Strong interpersonal skills
• Time management skills
• Attention to detail
• Clean, with good hygiene habits
• Organized, accurate and reliable
• Neat and professional appearance
• Presentable and cheerful personality

Academic & Professional Qualifications

• Certificate in F&B and Sales Sales
• Certificate in Customer care will be an added advantage

Relevant Experience

At least 3months Internship experience from a busy hospitality outlet preferably 3&4 star.

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Key Responsibilities

Service Provision

• Maintain a clean, sanitary and safe environment, keep a professional appearance by wearing the appropriate uniform at all times and welcome all guests warmly with an appropriate greeting.
• Serve members and guests in a friendly and professional manner to maintain repeat visits.
• Ensure accurate handling of member bills, receipts, report discrepancies immediately to supervisor
• Welcome guests personally within 3 – 45 seconds of their arrival.
• Understand available menus for both food & beverage so as to be able to ensure the guest receives exceptional customer service.
• Offer suggestions to guest on what they can have that will indeed satisfy them.
• Ensure that proper mis en place is done before service commences.
• Ensure the guest is attended to without delays.
• Take food and beverage orders in a professional way and serve products to the guests professionally.
• Perform closing duties as clearly stipulated in the standards of operations.
• Ensure following the set standards and procedure of service when providing service to members right from the time the member or guest steps into the restaurant to the point of leaving. At all times sequence of service must be adhered to.
• Consistently ensure clearance of soiled dishes from dining room to kitchen and depositing them in proper placing at the Steward area and ensure at no single time, should there be dirty utensils on the table.
• Responsible for setting up tables in accordance with the Restaurant policy.
• Ensure proper maintenance of crockery and cutlery at all times.
• Ensure the environment is impeccably clean at all times to be able to provide a relaxing and appealing environment to members.
• Stock glasses and silverware where they can be easily reached during service.
• Ensure chairs and tables are in a clean and acceptable condition at all times.
• Replenish supply of linen and other operating equipment.
• Load food and beverage items on the computer system.
• Clean all spillage during mealtime promptly.
• Understand and communicate all services available at the Club.
• Be at full alert to guest signals, such as when they are raising their hands or looking directly at you, for orders.
• Endeavor to know and utilize guests’ names, know their occupation and favorite drinks.
• Know when to stop serving alcohol to members and ensure that they get home safely.
• Note the missing items
• Attend Department meetings.
• Assist frontline departments in achieving guest satisfaction by providing them with the necessary support and services.
• Participate in any training/development schemes as recommended by senior management.

 Maintenance & Hygiene

• Maintain high levels of personal hygiene and excellent grooming standard at all times.
• Work in collaboration with other F & B staff to keep the restaurant and bar areas cleaned and stick to FHGC standards at all times.
• Sterilize and wash stemware when necessary
• Ensure that the standards required by law and by management are maintained at all times in the areas specified above.

Other Duties

The Waiter may be required to perform any other duties as assigned by the Supervisor or Management to support smooth Club operations

Key Competencies

• Good Communication Skills
• Strong interpersonal and customer service skills
• Team Player
• Very good analytical and problem-solving skills
• High attention to detail and accuracy
• Must be 19 years and above in age to pour alcoholic beverages
• Clean background check
• Must be self-motivated with a positive and professional attitude.
• Organized, able to work in a busy environment where the priorities are changing.
• Must be reliable and flexible in schedule
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
• Ability to do simple arithmetic
• Ability to lift up to medium heavy items regularly
• Integrity and ethical conduct
• Strong sense of urgency and accountability

Academic and Professional Qualifications

• Diploma or Certificate in Food & Beverage Service or Hospitality Management.
• Excellent interpersonal and communication skills.
• Knowledge of POS systems and basic billing procedures.
• Strong attention to detail and ability to work under pressure.

Relevant Experience

• Minimum 2 years’ experience in a high-end restaurant, hotel, or members’ club as a Barman or waiter
• Experience in member-based or fine dining establishment preferred

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Key Responsibilities

Service Provision

• Prepare ordered drinks with proper portions and ingredients such as wine, liquor and related bar service to guests at assigned stations.
• Mix drinks according to prescribed recipes.
• Keep station stocked with liquor.
• Ensure availability of glasses and accessories necessary.
• Account for all beginning cash register bank, all cash, complimentary drinks and charge receipts.
• Operate a cash register, keying the proper amount into the register and giving the member/guest or server the correct change.
• Possess a keen sense of timing and be able of discreetly speeding up or slowing down his/her station as necessary.
• Resourceful with beverages, fruit and supplies in order to maintain low beverage costs.
• Assist frontline departments in achieving guest satisfaction by providing them with the necessary support and services.
• Participate in any training/development schemes as recommended by senior management.

Maintenance & Hygiene

• Maintain high levels of personal hygiene and excellent grooming standard at all times.
• Work in collaboration with other F & B staff to keep the bar area cleaned and stick to FHGC standards at all times.
• Ensure that the standards required by law and by management are maintained at all times in the areas specified above.

Key Competencies

• Good communication skills
• Excellent customer service skills
• Time management skills
• Attention to detail
• Ability to multitask and adopt to change within a short time
• Clean, with good hygiene habits
• Organized, accurate and reliable
• Ability to work under pressure with long hours, nights and weekends shifts and be able to stand/walk/lift regularly
• Team Player
• Must have knowledge of beverages, glassware, and garnishes
• Neat and professional appearance

Academic and Professional Qualifications

• Diploma in hotel management or any related field
• Certificate in Microsoft Office Applications

Relevant Experience

• 1-2 years’ work experience with at least one 1 year prior bartending experience and money handling position.

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Key Responsibilities

• Collect and deliver mails, packages and equipment.
• Maintain all deliveries and distribution records while ensuring confidentiality.
• Facilitate staff transport using the assigned vehicle.
• Ensure availability of all required documents/supplies including vehicle insurance, registration, logs, first aid kids and necessary spare parts are in the assigned vehicle.
• Ensure safety and custody of the vehicle, including tools.
• Maintain records for vehicles, log official trips, record daily mileage, record the use of fuel vouchers, and keeps records on consumption.
• Ensure the Club vehicle is used only when necessary/ minimize wastage.
• Ensure that, in the event of an accident, the necessary steps required by the rules and regulations are followed.
• Ensure cleanliness of assigned vehicle at all times when in use or otherwise and that the vehicle is in good condition before use.
• Carry out periodic checks on the assigned vehicle to determine maintenance needs and report accordingly and time.
• Drive carefully at all times and ensure safety of the passengers, other road users, and the assigned vehicle.
• Ensure all vehicle reports are done on a monthly basis and submitted on or before the scheduled date.
• Assist in other duties in the office as assigned by the Administrative Officer when not undertaking transport facilitation.

Key Competencies

• Knowledge of driving rules and regulations, chauffer protocol and courtesies
• Conversant with the road network and traffic regulations
• Skills in minor vehicle repairs
• Quick decision making
• Time management
• Integrity and confidentiality
• Guest oriented and service minded
• Strong oral and written communication skills
• Excellent interpersonal skills
• Team player

Academic and Professional Qualifications

• Valid Driver’s License
• KCSE Certificate or any relevant related field
• Basic mechanical skills
• Certificate of good conduct

Relevant Experience

• 3-5 years proven experience as a Driver

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Key Responsibilities

Carpentry & Maintenance Works

• Carry out routine and corrective carpentry works including doors, windows, cabinets, furniture, fittings, partitions, decks and ceilings.
• Repair, replace or refurbish damaged wooden structures, fixtures and furniture.
• Install new fittings, shelves, counters and wooden structures as required.
• Assist in minor building works, renovations and refurbishments.

Preventive Maintenance

• Participate in planned preventive maintenance programmes for Club facilities.
• Inspect wooden structures and fittings and recommend repairs or replacement.
• Treat wood for pests, rot and weather damage where necessary.

Events & Operational Support

• Support set-up and breakdown for events, including stages, tents, furniture and décor.
• Ensure event-related carpentry installations meet safety and quality standards.

Health, Safety & Compliance

• Comply with all workplace health and safety procedures.
• Ensure tools, equipment and work areas are safe and well maintained.
• Use personal protective equipment (PPE) at all times.

Reporting & Records

• Maintain records of completed works, materials used and maintenance issues.
• Report faults, safety risks and major repair needs to the Facilities Supervisor.

Key Competencies

• Practical carpentry skills
• Attention to detail
• Time management
• Teamwork and reliability
• Safety awareness

Academic and Professional Qualifications

• Trade Certificate in Carpentry or equivalent qualification.
• Ability to read drawings and follow specifications.

Relevant Experience 

• Minimum 3 years’ experience in carpentry, preferably in hospitality, clubs or commercial buildings.

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Key Responsibilities

Kitchen Operations

• Maintain a high standard of specified work in accordance with the Sous Chef’s instructions.
• Prepare, cook and serve food and ensure that the highest possible quality is maintained and that agreed standards for food preparation and presentation are met at all times under guidance from a section chef.
• Prepare the ingredients for a more senior chef handling main dishes.
• Measure dish ingredients and portion sizes accurately.
• Deal with deliveries and stock rotation by monitoring stock movement and be responsible for ordering on your section.
• Ensure timely production of food orders.
• Aid in achieving food cost budgets, kitchen standards and overall objectives by adhering to the laid down standards of procedures at all times.
• Carry out daily and weekly procedures, which include temperature checks, food labeling/dating and storage and ensuring that all records of such are maintained.
• Ensure an understanding of menu planning, the implementation of stock controls, the importance of good stock management, and how this enables the kitchen to make profit.
• Carry out opening and closing procedures of the kitchen as laid out by Executive Chef.

Supervision & Relationship Management

• Being well versed with the daily menu and communicate to service section in case of missing items and suggest alternatives.
• Work as part of a team in a constructive manner that enables the Club to achieve the objective of providing exceptional customer service.
• Attend all meetings, briefings and training sessions as required.
• Keep oneself updated on new products, recopies and preparation techniques so as to always ensure the highest standards and consistent quality in the daily preparation.
• Ensure that the immediate reliever is well informed about all relevant operational issues.
• Prepare and submit timely reports and information for decision making.

Health & Safety

• Maintain high standards of hygiene at all times by ensuring work surfaces and surroundings are clean at all times.
• Observe high standards of personal hygiene.
• Remove any hazards and make safe any defects in the kitchen or its equipment and reports any problems to a senior chef on duty.
• Have full knowledge of, and be able to act upon, fire procedures and other emergencies.
• Be aware of and comply with statutory requirements regarding the work place such as health and safety, hygiene, fire prevention, licensing and employment law, etc.

Key Competencies

• Good communication skills
• Excellent customer service skills
• Good Hand-Eye Coordination
• Good sense of taste and smell
• Time management skills
• Attention to detail
• Ability to multitask and adopt to change within a short time
• Results oriented
• Clean, with good hygiene habits
• Organized, accurate and reliable
• Ability to work in all sections of the kitchen
• Ability to work under pressure, for long hours in a heated environment.
• Team player

Academic and Professional Qualifications

• Diploma in Food Production (a Bachelor’s Degree will be an added advantage)
• Certificate in Microsoft Office Applications
• Must have sound knowledge of food production and kitchen management

Relevant Experience

• 1-2 years working experience in Food Production