Vacancies at Kwetu Nairobi, Curio Collection by Hilton

Job Overview:

• As a Restaurant Manager, you will be responsible for overseeing the day-to-day operations of our dining establishment, ensuring that guests receive outstanding service, and that the Restaurant meets and exceeds revenue targets. The ideal candidate will have a proven track record in hospitality management, a keen eye for detail, and strong leadership skills.

Key Responsibilities:

• Manage all aspects of the Restaurant's daily operations, including staffing, scheduling, and customer service.
• Train, motivate, and lead a team of service staff to deliver exceptional customer experiences.
• Managing stock levels of liquor, beer, and other beverages by tracking inventory and identifying potential waste.
• Creating and updating drink menus, including signature cocktails.
• Monitor and maintain quality, service, and cleanliness standards.
• Develop and implement strategies to achieve revenue and profitability goals.
• Collaborate with the culinary team to ensure a seamless flow between the kitchen and front-of-house operations.
• Conduct regular staff meetings and training sessions to enhance team performance.
• Handle guest feedback and resolve issues promptly and professionally.
• Implement and enforce company policies and procedures.

Qualifications:

• Bachelor's degree/ Diploma in Hospitality Management or a related field preferred.
• At least Five Years Proven experience as a Restaurant Manager or in a similar role within the hospitality industry.
• Ability to manage daily bar operations, including opening and closing procedures, cash handling, and staff scheduling.
• Understanding of stock control, ordering supplies, and tracking beverage inventory to maintain profitability. Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities.
• Ability to work in a fast-paced environment and make quick decisions.
• Knowledge of food and beverage operations, trends, and customer preferences.
• Familiarity with POS systems and basic computer skills.
   

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Job Overview:

As a Banquet Manager, you will be responsible for overseeing the day-to-day operations of our banquets operations and ensuring that guests receive outstanding service. The ideal candidate will have a proven track record in hospitality management, a keen eye for detail, and strong leadership skills.

Key Responsibilities:

• Supervise and manage the daily operations of the banquet section, ensuring high service standards and smooth execution of events.
• Work closely with the Sales and Events team to understand client requirements and ensure flawless execution of functions.
• Monitor banquet setup, food presentation, and service delivery to align with brand standards and guest expectations.
• Address and resolve guest concerns promptly to maintain high satisfaction levels.
• Ensure compliance with food safety, health, and hygiene regulations.
• Maintain Operational Excellence & Productivity
• Guest & Team Member Satisfaction: Implement processes for guest interaction, feedback, and follow-up.
• Ensure grooming standards and team communication with guests are maintained.
• Team Member Scheduling & Leave Management
• Optimize banquet revenue through upselling strategies and efficient cost control.
• Manage inventory levels, ensuring adequate stock of
• banquet supplies while minimizing wastage.
• Monitor budgetary compliance and work towards
• achieving financial targets
• Lead, train, and mentor the banquet team to deliver exceptional guest experiences.

Qualifications:

• Bachelor's degree/ Diploma in Hospitality Management or a related field preferred.
• At least Five Years Proven experience in banquets operations with at least three years in a similar role within the hospitality industry.
• Ability to manage daily bar operations, including opening and closing procedures, cash handling, and staff scheduling.
• Understanding of stock control, ordering supplies, and tracking beverage inventory to maintain profitability. Strong leadership and organizational skills.
• Excellent communication and interpersonal abilities. Ability to work in a fast-paced environment and make quick decisions.
• Knowledge of food and beverage operations, trends, and customer preferences.
• Familiarity with POS systems and basic computer skills.

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Position Overview:

We are seeking a skilled and motivated Junior Sous Chef to join our dynamic kitchen team. The Junior Sous Chef will play a key role in supporting the Executive Chef in all aspects of kitchen operations, from menu planning to execution. The ideal candidate will bring culinary expertise, leadership skills, and a relentless commitment to maintaining the highest standards of quality.

Responsibilities:

• Collaborative Menu Planning: Work closely with the Executive Chef to develop and update seasonal menus, incorporating creativity and innovative culinary techniques. 2. Kitchen Management: Oversee day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to food safety standards.
• Staff Supervision: Provide guidance and leadership to kitchen staff, fostering a positive and collaborative work environment. Assist in training and development programs for junior kitchen staff.
• Food Preparation: Execute and oversee the preparation of high-quality dishes, ensuring consistency and adherence to established recipes and presentation standards.
• Inventory Management: Assist in maintaining accurate inventory levels, ordering supplies, and managing food costs to maximize profitability. 6. Quality Control: Monitor food quality at all stages of preparation and presentation, addressing any issues promptly to maintain high standards. 7. Adherence to Regulations: Ensure compliance with health and safety regulations, as well as food safety and sanitation standards.
• Collaboration with Other Departments: Coordinate with front-of-house staff to ensure smooth service and address customer feedback and special requests.

Qualifications:

• Proven experience as a Junior Sous Chef or similar role in a high-end dining establishment.
• Culinary degree or equivalent certification preferred.
• Experience in handling A la - Carte operations. Strong leadership and communication skills.
• Excellent organizational and time-management abilities.
• Creativity and passion for culinary arts.
• Knowledge of food safety and sanitation regulations.
• Ability to work in a fast-paced and high-pressure environment.