Vacancies at Limuru Country Club

Overall Purpose:

• To support the Finance function in maintaining accurate and complete accounting records, processing routine accounting transactions, preparing reconciliations, supporting payroll and maintaining financial documentation required for reporting, audit and statutory compliance.

Key Responsibilities

• Prepare bank and other assigned account reconciliations.
• Process journals, accruals, prepayments and other routine accounting entries.
• Maintain supporting accounting schedules and documentation.
• Assist in account analysis, reconstruction and preparation of audit schedules.
• Support supplier reconciliations and preparation of payment documentation.
• Support payroll processing and preparation of payroll journals and schedules.
• Maintain the Fixed Asset Register and supporting depreciation schedules.
• Monitor member accounts and support statement preparation and reconciliation.
• Coordinate the collection of required financial documentation from Club departments.
• Maintain complete and audit-ready financial records in accordance with establishedprocedures.
• Respond to routine staff and member finance queries and escalate unresolved or unusual matters to the Accountant.
• Support the Finance team in complying with approved financial procedures and internal controls.
• Perform any other duties reasonably assigned by the Supervisor.

Minimum Qualifications & Experience

Requirement Minimum Requirement

• Academic Qualification Diploma in Commerce, Accounting or related field
• Professional Certification CPA Level 4–5 in progress
• Other Knowledge Knowledge in Basic accounting, Bank reconciliations, Journals and ledgers, Payroll accounting, Fixed assets, Member accounts, Audit documentation, Financial filing, Accounting systems.
• Experience Requires 1–2 years' relevant experience in accounting or finance, with demonstrated ability to independently perform routine accounting transactions, reconciliations, financial records management and otherassigned Finance activities.

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Overall Purpose:

To manage the Club’s procurement and supply chain operations, ensuring timely, transparent, competitive and cost-effective acquisition of goods and services, effective supplier management, appropriate inventory levels and compliance with approved procurement policies, ethical standards and internal controls.

Minimum Qualifications & Experience

Requirement Minimum Requirement

• Academic Qualification Bachelor's Degree in Procurement and Supply Chain Management, Purchasing and Supplies Management, Business Administration or a related field.
• Professional Certification CPSP-K or equivalent recognized professional procurement qualification and a member of KISM.
• Professional Membership Membership of the relevant professional procurement body in good standing.
• Procurement Management Comprehensive knowledge of procurement and supply chain management.
• Sourcing and Supplier Management Knowledge of sourcing, supplier evaluation, negotiation and supplier-performance management.
• Contract Management Knowledge of contracts, purchase orders, LPOs and service-level arrangements.
• Inventory Management Knowledge of stock control, inventory planning and stores management.
• Procurement Controls Knowledge of procurement controls, approval limits, segregation of duties and ethical procurement.
• Systems Knowledge of ERP/procurement and inventory systems.
• Regulatory Requirements Knowledge of applicable Kenyan procurement, tax, regulatory and statutory requirements.
• Cost Management Knowledge of spend analysis, price evaluation and value-for-money principles.
• Experience Minimum 7 years' relevant experience in procurement and supply chain management, including at least 3 years in a supervisory or managerial role.
   

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Overall Purpose:

To support the smooth operation of assigned sports sections by maintaining cleanliness, equipment readiness and member assistance to ensure an excellent sports experience

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification KCSE
• Professional Certification First Aid awareness or basic first aid training will be an added advantage
• Sports and Recreation Facilities Basic knowledge of sports and recreational facilities, equipment and their appropriate use
• Equipment Handling and Care Basic knowledge of the proper handling, storage and care of sports equipment
• Health and Safety Basic knowledge of workplace, sports facility and personal safety practices
• Customer Service Basic knowledge of courteous customer service and appropriate interaction with members and guests
• Cleanliness and Hygiene Basic knowledge of cleanliness, hygiene and orderly maintenance of sports and recreational areas
• Environmental Practices Basic knowledge of appropriate waste handling and environmental practices within sports and recreational facilities
• Club Procedures Basic knowledge of Club rules, procedures and standards relevant to the operation of assigned sports sections
• Experience Minimum 1 year in a sports or leisure facility support role.
   

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Overall Purpose:

• To manage food production within an assigned kitchen section, ensuring consistent quality, presentation, portion control, food safety, timely production and effective use of ingredients and equipment.

Key Responsibilities

• Organize and manage daily food production within the assigned section.
• Prepare food in accordance with approved recipes, specifications and standards.
• Ensure appropriate mise en place before service.
• Monitor taste, presentation, portion size and consistency.
• Supervise and guide Commis Chefs assigned to the section.
• Allocate routine work and ensure production tasks are completed on time.
• Monitor ingredients, stock levels, storage and rotation within the section.
• Minimize waste through proper preparation, portioning and ingredient utilization.
• Maintain hygiene and sanitation within the workstation and section.
• Ensure safe use and care of kitchen equipment.
• Report equipment defects, ingredient shortages and quality concerns.
• Coordinate with other kitchen sections to ensure smooth service.
• Support food production for events and special functions.
• Maintain required section records.
• Support training and development of Commis Chefs.
• Report production or quality issues to the Sous Chef.
• Perform any other duties reasonably assigned by the Supervisor.

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification Certificate or Diploma in Culinary Arts, Food Production, Hospitality or a related field.
• Professional Certification Recognized culinary qualification and food-safety/HACCP certification will be an advantage.
• Professional Membership Membership of a relevant culinary/hospitality body is an added advantage.
• Other Knowledge Section-based food production, mise en place, recipes, portion control, food hygiene, stock rotation, wastage control, kitchen equipment and basic supervision.
• Experience Minimum 2–4 years' professional kitchen experience, including practical experience in the relevant culinary section. 

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Overall Purpose:

• To support food preparation and kitchen production under the direction of the Chef de Partie and Sous Chef, while developing practical culinary skills and maintaining required standards of food quality, hygiene, safety and workstation organisation.

Key Responsibilities

• Assist with preparation and production of food under supervision.
• Complete assigned mise en place requirements.
• Follow approved recipes, preparation methods and portion standards.
• Assist the Chef de Partie during meal service and events.
• Clean and organize the assigned workstation and equipment.
• Handle ingredients safely and maintain proper storage and rotation.
• Assist with stock checks and report shortages.
• Minimize food wastage through proper preparation and storage.
• Operate kitchen equipment safely and report defects.
• Maintain food-safety, hygiene and sanitation standards.
• Assist other kitchen sections when directed.
• Maintain basic production and preparation records where required.
• Learn and apply culinary techniques and kitchen procedures.
• Receive guidance and feedback from senior kitchen staff.
• Maintain professional conduct and teamwork within the kitchen.
• Perform any other duties assigned by the Supervisor.

Minimum Qualifications & Experience

Requirement Minimum Requirement

• Academic Qualification Certificate in Culinary Arts, Food Production, Hospitality or a related field.
• Professional Certification Basic food-safety/HACCP certification or recognized culinary training will be an advantage.
• Professional Membership Not applicable.
• Other Knowledge Basic food preparation, mise en place, kitchen hygiene, food safety, ingredient handling, basic cooking techniques, portion control, kitchen equipment and safe work practices.
• Experience Suitable for direct entry with the required culinary qualification; practical kitchen experience will be an added advantage.

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Overall Purpose:

To provide courteous, professional first-line customer service at the Club's reception and front office by welcoming members, guests and visitors, handling routine enquiries and reservations, providing accurate information, recording and following up customer requests, and ensuring that matters requiring further attention are appropriately referred.

Minimum Qualifications & Experience

Requirement Minimum Requirement

• Academic Qualification KCSE or equivalent qualification + a Certificate in Hospitality, Customer Service, Front Office, Business Administration or a related field.
• Professional Certification Not applicable.
• Professional Membership Not applicable.
• Reception Operations Basic knowledge of reception and front-office procedures.
• Customer Service Basic knowledge of professional customer service and service etiquette.
• Reservations Basic knowledge of booking and reservation procedures.
• Communication Good knowledge of telephone, email and face-to-face customer communication.
• Club Services Basic knowledge of Club facilities, activities and services.
• Records and Confidentiality Basic knowledge of records management and confidentiality.
• Experience Minimum of 1–2 years' relevant experience in reception, customer service and related front-office duties.

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Overall Purpose:

To provide professional golf coaching and instruction to Club members and guests, administer handicaps, support golf competitions, oversee professional golf services and contribute to the development, promotion and growth of the Club's golf programme

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification Bachelor's degree or Diploma in Sports Management, Sports Science, Physical Education, Business Administration, Hospitality Management or a related field. A relevant professional golf qualification combined with substantial relevant experience may be considered.
• Professional Certification Recognized professional golf qualification/accreditation, such as PGA accreditation or an equivalent.
• Professional Membership Membership in good standing of a recognized professional golf body, where applicable.
• Golf Coaching Advanced knowledge of golf coaching, instructional techniques and player development.
• Golf Rules Comprehensive knowledge of the applicable Rules of Golf and competition procedures.
• World Handicap System Good knowledge of the World Handicap System and handicap administration procedures.
• Golf Equipment Knowledge of golf equipment, equipment selection, club fitting and relevant equipment technology.
• Programme Development Knowledge of golf clinics, junior golf programmes, player development and participation initiatives.
• Professional Golf Services Knowledge of professional golf services, member support and golf-related retail services.
• Competition Management Knowledge of golf competition preparation, registration, scoring and related procedures.
• Experience Minimum 7 years' relevant professional golf or golf-coaching experience, including experience in a professional or Club golf environment.

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Overall Purpose:

To undertake routine operational and maintenance duties at the Golf Range and practice facilities, ensuring that practice areas, range balls, equipment and associated facilities are clean, orderly, safe and ready for use by members, guests and golf professionals.

Minimum Qualifications & Experience

Requirement Minimum Requirement

• Academic Qualification KCSE or equivalent qualification.
• Professional Qualification Training in golf operations, sports, recreation, hospitality or related areas will be an advantage.
• Professional Membership Not required.
• Golf Range Operations Basic knowledge of golf range and practice-facility operations.
• Golf Equipment Basic knowledge of range balls, mats, baskets and other practice equipment.
• Golf Etiquette Basic understanding of golf etiquette and safe conduct around golfers.
• Customer Service Basic understanding of courteous interaction with members and guests. Health & Safety Basic knowledge of safe working practices within a golf and sports environment.
• Cleaning and Presentation Basic knowledge of maintaining clean, orderly and presentable facilities.
• Work Procedures Ability to understand and follow routine operational instructions.
• Experience 1-2 years' relevant experience in golf, sports, recreation, hospitality, leisure or a related customer-service environment

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Overall Purpose:

To facilitate the orderly and timely commencement of golf rounds by managing player departures from the first tee, confirming tee times, checking payments, coordinating player sequence and caddy requirements, and providing courteous assistance to members and guests in accordance with Club procedures and golf etiquette

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification KCSE or equivalent qualification.
• Professional Certification Basic golf knowledge (Rules School (R&A) Level 1 & 2), customer service or first-aid training will be an advantage.
• Professional Membership Not applicable.
• Golf Knowledge Basic knowledge of golf and the general layout and operation of a golf course.
• Tee-Time Procedures Understanding of tee-time schedules, player sequencing and starting procedures.
• Golf Etiquette Knowledge of basic golf etiquette and appropriate conduct on and around the course.
• Member & Guest Service Basic knowledge of courteous and professional customer/member service.
• Golf Operations Basic understanding of golf-course operations, player flow and caddy deployment.
• Records & Administration Basic knowledge of maintaining simple operational records and schedules.
• Health & Safety Awareness of basic safety requirements applicable to golf courses and starting-area operations.
• Experience 1–2 years' relevant experience in golf, sports, hospitality, Club operations, customer service or a related environment

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Overall Purpose:

To undertake assigned housekeeping and cleaning duties to ensure that Club facilities, public areas, service areas, and designated spaces are maintained to the required standards of cleanliness, hygiene, order, presentation, and readiness, while ensuring the safe and proper use of housekeeping materials, equipment, and other assigned resources

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification KCSE or equivalent qualification.
• Professional Certification Basic training in housekeeping, cleaning, hygiene, food safety or occupational health and safety will be an advantage.
• Professional Membership Not applicable.
• Housekeeping Procedures Basic knowledge of cleaning and housekeeping procedures applicable to hospitality and Club operations.
• Cleaning Materials and Equipment Knowledge of basic cleaning materials, tools and equipment and their appropriate use.
• Hygiene and Sanitation Basic knowledge of hygiene, sanitation and environmental cleanliness practices.
• Linen and Laundry Basic knowledge of handling, sorting, storage and care of linen, uniforms and laundry.
• Health and Safety Basic knowledge of workplace safety, chemical handling, PPE and hazard reporting.
• Customer Service Knowledge of courteous, professional and service-oriented conduct.
• Waste Management Basic knowledge of proper collection, segregation and disposal of housekeeping waste.
• Experience Minimum 1–2 years' in housekeeping, cleaning, hospitality or a similar service environment.

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Overall Purpose:

To maintain cleanliness, sanitation and hygiene in the kitchen and associated food-service areas, ensuring that utensils, equipment and workspaces are clean, safe and readily available to support efficient food production and service.

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification KCSE or equivalent qualification.
• Professional Certification Basic Food Hygiene or Kitchen Sanitation training will be an advantage.
• Professional Membership Not applicable.
• Kitchen Cleaning & Sanitation Basic knowledge of kitchen cleaning and sanitation procedures.
• Dishwashing & Utensil Handling Knowledge of appropriate washing, sanitizing, drying and storage procedures.
• Cleaning Chemicals Basic knowledge of safe handling, dilution and use of cleaning chemicals.
• Waste Handling Basic knowledge of waste segregation, handling and disposal procedures.
• Food Hygiene Basic understanding of food hygiene and contamination prevention.
• Kitchen Operations Basic understanding of kitchen workflow and support requirements.
• Experience At least 1years’ relevant experience in kitchen stewarding, cleaning, hospitality, food service or a similar support environment.

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Overall Purpose:

To manage and coordinate the day-to-day operations of the Club’s restaurant and bar, ensuring efficient service delivery, high standards of member and guest experience, effective staff deployment, accurate billing, appropriate stock control, and compliance with approved service, hygiene and safety standards.

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration or a related field.
• Professional Certification Relevant Food & Beverage, hospitality or customer-service certification will be an added advantage.
• Professional Membership Membership of a relevant hospitality professional body will be an added advantage.
• Restaurant and Bar Operations Knowledge of restaurant, bar and food-service operations.
• Customer Service Knowledge of member and guest service standards, complaint handling and service recovery.
• Food and Beverage Service Knowledge of service procedures, order management and appropriate presentation.
• POS and Billing Knowledge of POS, billing and payment processes.
• Stock and Supplies Knowledge of service-stock control, storage and basic inventory
• procedures. Hygiene and Safety Knowledge of food hygiene, sanitation and workplace health and safety requirements.
• Events and Functions Knowledge of restaurant and bar service requirements for events and functions.
• People Supervision Knowledge of staff deployment, supervision, coaching and performance monitoring.
• Experience Minimum of 2–4 years' relevant experience in restaurant, bar or Food & Beverage operations.

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Overall Purpose:

To supervise daily sports facility operations across assigned sections, ensuring member satisfaction, facility safety and smooth day-to-day sports activities.

Minimum Qualifications & Experience
Requirement Detail

• Academic Qualification Certificate or Diploma in Sports Management, Physical Education,
• Recreation Management or a related field.
• Professional Certification First Aid and/or Sports Safety certification.
• Technical Knowledge Knowledge of sports facility operations, basic sports equipment management and facility-use procedures.
• Health and Safety Knowledge Knowledge of occupational health and safety, sports safety, emergency procedures and basic risk management.
• Member Service Knowledge Knowledge of customer/member service principles and handling of routine member enquiries and complaints.
• Years of Experience Minimum 3 years in sports facility supervision or management.

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Overall Purpose:

To maintain the cleanliness, safety, orderliness and readiness of the Club swimming pool and surrounding pool facilities, while providing courteous assistance to members and guests and supporting the effective operation of the pool in accordance with established Club procedures, health, safety and hygiene standards.

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification KCSE or equivalent qualification
• Technical Training Basic training in pool operations, lifesaving, first aid, swimming-pool maintenance or related areas will be an advantage.
• Professional Membership Not required
• Pool Operations Basic knowledge of swimming pool operations, cleanliness and facilityreadiness requirements
• Pool Hygiene Basic knowledge of poolside hygiene, sanitation and appropriate conduct
• Water Quality Basic awareness of pool water quality requirements and the importance of reporting abnormalities
• Safety Basic knowledge of swimming pool safety and emergency procedures
• Equipment Basic knowledge of safe use and care of pool-cleaning tools and recreational equipment
• Customer Service Basic knowledge of courteous interaction with members and guests
• Health & Safety Basic knowledge of occupational health and safety requirements and use of PPE
• Experience 1–2 years' of relevant experience in swimming-pool operations, recreation, sports facilities, hospitality, leisure or a related environment.

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Overall Purpose:

To serve food and drinks to Club members and guests efficiently, courteously, and professionally, ensuring timely service, accurate order fulfilment, proper presentation, and compliance with established food service, hygiene, and safety standards.

Minimum Qualifications & Experience
Requirement Minimum Requirement

• Academic Qualification Post-secondary school Certificate in Food & Beverage Service, Hospitality, Catering, Hotel Management or a related field.
• Professional Certification Basic Food Hygiene/Food Safety training will be an advantage.
• Professional Membership Not applicable.
• Food & Beverage Service Knowledge of food and drink service procedures, service standards andetiquette.
• Customer Service Knowledge of customer-care principles, service etiquette and professional conduct.
• Menu Knowledge Knowledge of menu items, ingredients, accompaniments and common dietary requirements.
• Food Safety Knowledge of food hygiene, safe food handling and contamination prevention.
• Table Service Knowledge of table preparation, order taking, food and drink serving, clearing and resetting procedures.
• Service Equipment Knowledge of the safe use and care of trays, crockery, cutlery, glassware and other service equipment.
• Billing & Payments Basic knowledge of bills, receipts and payment procedures.
• Health & Safety Basic knowledge of workplace health and safety requirements.
• Club Operations Basic understanding of hospitality and Club food and beverage service operations.
• Experience 1-2 years’ relevant experience in food and beverage service, hospitality, ahotel, Club, restaurant or similar environment for advanced level.