Job Openings at Fairview Hotel

Aim of the role

The purpose of this position is to assist in leading the daily Food & Beverage outlet operations including overall quality, service and service staff performance of the designated outlets.

The Assistant Food and Beverage Supervisor will work daily with the F&B staff to ensure both external and internal Guest Satisfaction in the outlets by training, coaching, developing and correcting behavior of the F&B Staff.

Outline of Responsibilities:

• Ensure a high standard of service and cleanliness in the restaurants, bar, boardrooms, conference rooms and kitchens are maintained.
• Maintain a high standard of guest relations and personal contact, ensuring that all complaints are dealt with immediately.
• Execute outlet operations including food and beverage promotions, customer service and Inventories.
• Lead the Front of the House staff in training the following: restaurant standards, wine service and customer service.
• Assist F&B Management in monitoring labor, inventory and Food Handlers/ HACCP Certifications.
• Monitor the performance of outlet service staff. Supervision duties include; delegating responsibilities, scheduling, coaching and correcting, evaluating, interviewing, training and mentoring of staff.
• Maintain Restaurant inventory, cleanliness, food rotation and menu consistency
• Maintain policies and procedures. Adhere to HACCP, OSHA and alcoholic beverage commission guidelines
• Provide assistance to the F&B Management in all menu preparations, kitchen rules, service standards, cleanliness and inventory controls for F&B
• Update the Specials menu board daily and changing during meal periods.
• Responsible for training shift leaders for their responsibilities during all meal periods and events
• Assist the F&B Management in all kitchen efforts, staffing and inventory controls as assigned
• Assist in the execution of the strategic plan including forecasting, budget management, profit and loss accountability, cost control and inventories
• Conduct inventory for par levels of food, beverage and paper supplies.
• Assist in establishing methods for inventory control and adhere to purchasing procedures
• Ensure proper maintenance, cleaning and operation of the outlet and service equipment
• Continue to enhance the guest service experience by creative initiatives
• Assist in the execution of administrative function such as reporting, forecasting, quality assurance and departmental meetings
• Maintain and demonstrate strong knowledge of food and beverage trends within the hospitality industry
• Provide direct ‘hands-on’ cooking or prep work on the hot line if necessary to deliver quality, prompt food service as needed on busy events or meal periods
• Performs other duties as assigned

Human Responsibilities

• Attends all training sessions as scheduled.

Replacement and Temporary Mission

• May be assigned to perform reliever duties when need be.

Basic Conditions and Benefits of Employment:

These are in line with normal company policies and practices, specific details will be communicated to an applicant should he/she qualifies for consideration.

Line of Reporting and Communication:

Responsible To: Food and Beverage Manager

Responsible For: Food and Beverage Service Staff.

In Communication With: Other Hotel Departments

Education, Training and Experience Requirements:

• Level of Literacy: Must be able to read and write in English & Kiswahili. A foreign language will be an added advantage.
• Level of Communication: Skills Must be in possession of excellent communication skills
• Level of Formal / Professional / Education & Training: Diploma in Food & Beverage Sales and Services from a reputable institution.
• Level of Experience: At least 2 years experience in a similar role
• Leadership Skills: Must have demonstrable leadership skills

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Aim of the role

As the head of a section, your major role will be to ensure food preparation, storage, and excellent service delivery is timeously executed

Outline of Responsibilities:

• Preparing, cooking and presenting dishes within your speciality.
• Helping the sous chef and head chef to develop new dishes and menus.
• Managing and training any demi-chef de parties or commis working with you.
• On the guidance of the Executive Chef and Executive Sous Chef, ensure to hold daily meetings with restaurant and banqueting managers to ensure that operations and information is passed smoothly and ensure that VIPs are timeously identified and any special arrangements properly communicated
• Ensure that all required stock takes are conducted in line with audit requirements
• Ensure that all equipment is used, stored and maintained in line with operating procedures
• Ensure that all areas under your control satisfy the most stringent hygiene requirements and that staff who are injured receive correct treatment and/or are not allowed to work
• Contribute to and support the “Wow” programme
• Ensure that all food, beverage and vending is presented in line with hygiene requirements and to the highest standard at all times
• Ensure that every guest receives exceptional service at all times
• Monitoring portion and waste control to maintain profit margins
• Observe the City Lodge Hotel published Leadership Drivers

Human Responsibilities

Attends all training sessions as scheduled.

Replacement and Temporary Mission

May be assigned to perform reliever duties when colleagues are off duty.

Basic Conditions and Benefits of Employment:

These are in line with normal company policies and practices, specific details will be communicated to an applicant should he/she qualify to be interviewed.

Line of Reporting and Communication:

Responsible To: Executive Chef

In Communication With: All other hotel departments

Education, Training and Experience Requirements:

• Level of Literacy: Must be able to read and write in English & Kiswahili
• Level of Numeracy: Moderate numeracy skills
• Level of Communication: Skills Must be in possession of good communication skills
• Level of Formal / Professional Education & or Training: Certificate or a diploma in food production
• Level Experience: At least 2 years’ experience in a similar role

go to method of application »

Aim of the role

The successful candidate will be responsible for coordinating the activities of the restaurants operations and staff, ensure quality product and excellent service to the hotel guests and walk-in customers.

He/she will need to create and maintain a unique guest experience whilst executing brand standards as well as build brand awareness of the hotel, drive business in innovative ways and ensure that proper controls are maintained.

Outline of Responsibilities:

• Interacts with the guests promoting the hotel facilities and service.
• Building guest relationships and creating return business.
• Conduct daily, Weekly and monthly meetings /training with the supervisors.
• To ensure all conference guests are welcomed, invoices are correct and function sheets are well understood and communicated to the team.
• Working with maintenance to ensure all equipment is maintained at maximum efficiency.
• Interview, train, supervise and discipline the F&B staff to achieve efficient operation of the department.
• Working with the HR office and local colleagues/universities to ensure internships are supported.
• Assist in developing and carrying out action plans for the hotel to be environmentally conscious.
• Ensure all day-to-day operational activities are planned and assigned accordingly to all senior team members.Working with the Executive chef to ensure regular specials are in place and buffet menus are adapted to clients’ needs.
• Responsible for the F&B store and controls equipment and breakages and provides weakly report to the Director of F&B.
• Adhere to the City Lodge Values and Fundamental Principles at all times.

Human Responsibilities

• Attends all training sessions as scheduled.

Replacement and Temporary Mission

May be assigned to perform reliever duties when need be.

Basic Conditions and Benefits of Employment:

These are in line with normal company policies and practices, specific details will be communicated to an applicant should he/she qualifies for consideration.

Line of Reporting and Communication:

Responsible To: General Manager.

Responsible For: Food and Beverage Service Department.

In Communication With: Other Hotel Departments

Education, Training and Experience Requirements:

• Level of Literacy: Must be able to read and write in English & Kiswahili. A foreign language will be an added advantage.
• Level of Numeracy: Must possess excellent numeracy skills.
• Level of Communication: Skills Must be in possession of excellent communication skills
• Level of Formal / Professional / Education & Training: Higher Diploma in Food and Beverage Service operations. In addition a college certificate in a Management Course.
• Level of Experience in Job Advertised: 5 years’ experience in a similar role in a 4/5 star hotel environment.
• Leadership Skills: Must have demonstrable leadership skills
• Negotiation Skills: Ability to effectively negotiate with internal and external parties.
• 4.8 Flexibility: The candidate must be flexible in terms of working hours to ensure presence during service times.