Responsibilities

1. Ensure overall branch look and feel is to the required standard (The physical attributes such as sand level, ashtray placement, chair and table presence).
2. Ensure Food and Beverage meet the company standard and customer expectation (Flavor and Presentation)
3. Follow up with the head of service to ensure Rostering is done leveraging team strengths (with service head)
4. Facilitate and ensure effective routine evaluations for the members of the department in collaboration with the HR manager.
5. Ensure the adherence and observation of opening and closing hours.
6. Facilitates training for all subgroups in coordination with the heads of subgroups and the training manager.
7. Interdepartmental conflict resolution before escalation to the general manager or HR.
8. Health and safety license procurement for front-of-house staff in collaboration with subgroup heads and corporate affairs director. 
9. Ensure all necessary Security protocol and measures are put in place to ascertain the safety of both staff and clients.
10.  Facilitate the flow of information across the necessary subgroups missing Items.
11. Keep inventory of and ensure Menu availability at all times. Ascertain that the contents within are similar to the ones on the POS system.
12. Ensure all fixtures and furniture within the restaurant are properly maintained and are in good working condition in collaboration with the maintenance manager.
13. Follow up on all necessary repairs with the branch coordinator as reported by the respective personnel.
14. Daily sales (Ensures that all Branch sales are registered in the POS system & paid for appropriately)
15. Ensure management receives Branch feedback on all Incidents by preparing a detailed incident report that maps out the stated events.
16. Prepare monthly reports that cover overall establishments, achievements, challenges, requirements, and any set goals for the next month.
17.  Prepare an annual plan and presentation to be delivered on the second week of the last month of each year constituting of the department summary on present year goals, achievements, challenges, Hits and misses and mapping out the plan for the next one.
18. Crowd control: Monitor crowd density and implement control measures as needed to ensure safety and smooth flow of traffic.
19. Weather knowledge (from forecast)
20. Enforce the credit policy and follow up on all credit bills ensuring they are all paid for and the dead debt is reduced.
21. Ensure all necessities are present for proper conduction of business (All pos are working properly, presence of enough swipe machines, network stability for M-pesa payments.
22. Bar and kitchen utensils: Maintain accurate inventory records and documentation. Generate regular reports on inventory levels, usage, and trends to support informed decision-making.
23. Coordinate routine maintenance and repairs for floor equipment to ensure optimal performance and longevity. Schedule inspections and address any issues promptly to minimize downtime.
24. Ensure that whatever marketing channel that is a part of the branch is up to date.
25. Ensure there is no overbooking or double booking of tables and if any booking has been done outside of the guest relations channel (Information is provided to them)
26. Follows-up with guests to determine satisfaction; measures these results and establishes strategies to improve the quality of the guest experience.
27. Notify the HOD on any valid comments acquired about any of our products and any adjustments proposed.
28. Ensure all prices are up to date and any adjustments required are reported ASAP (quantity of menus etc.)
29. Acquire information on which product needs upselling or more effort and notify the service head to train waiters on it.
30. Ensure proper flow of information regarding availability of some products for all production groups.
31. Ensure all operations staff have been trained on the music policies and dos and don’ts of handling music equipment if there is ever need to.

Requirements and qualifications

1. Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
2. Minimum of 3 years of experience in a managerial role within the hospitality industry, with a focus on operations management.
3. Proven track record of success in optimizing operational efficiency, enhancing guest satisfaction, and achieving financial targets.
4. Strong leadership and interpersonal skills, with the ability to inspire and motivate cross-functional teams.
5. Excellent analytical abilities and problem-solving skills, with a results-driven mindset.
6. Knowledge of the principles and processes involved in organizational planning, coordination and execution. This includes resource allocation, work force planning and management and leadership techniques.
7. Knowledge of the principles and processes for providing personalized services, including needs assessment techniques, quality service standards, and guest satisfaction evaluation techniques.
8. Fluent in English and Swahili, foreign language is added advantage but not a must.
9. Computer literate and working with Micros or POS system is an added advantage.
10. Ability to multitask, prioritize, and work under pressure in a fast-paced environment.
11. Flexibility to work evenings, weekends, and holidays as needed.

HOW TO APPLY.

Upload your CV here. Only shortlisted candidates are to be contacted.

Deadline: 10^th May 2024 at 1700hrs.