Primary Purpose

The primary purpose of this role is to provide overall cafeteria leadership necessary to achieve objectives in sales, operational costs, guest service, sanitation and customer satisfaction. The role holder is responsible for managing the cafeteria operations, training employees, preparing reports, and meeting the set targets in line with the strategic objectives of the cafeteria unit within the university.

Principle Responsibilities

• Ensure objectives are met in sales, service quality, facility appearance, and hygiene.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant Standard Operating Procedures(SOPs).
• Organize and ensure correct banking of daily sales.
• Prevent, handle, and resolve complaints regarding food quality and service.
• Offer leadership seeking to develop the team for continuous improvement, including training of cafeteria staff as necessary.
• Review financial statements and other performance data to measure productivity.
• Conduct regular cafeteria audits to ensure palatability and flavour conformity.
• Ensure all cafeteria policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Manage staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for subordinate staff.
• Ensure safe custody of all cafeteria property and assets.
• Lead shift briefings as necessary.
• Maintain high standards of personal appearance.

Qualifications

Education, knowledge and experience

• Degree/diploma in food and beverage production, hotel management or related course.
• At least  4 years of front-of-the-house operations and/or experience in a similar institution.

Skills and Competencies

• Must have basic housekeeping skills.
• Basic knowledge of food safety and HACCP plan.
• Ability to adhere to guest demands.
• Excellent interpersonal skills.
• Excellent customer care skills.
• Good verbal and written communication skills.
• Ability to review profit & loss (P&L).
• Ability to mentor, train and develop people.
• Strong analytical skills.
• Able to handle money and operate a point-of-sale system.
• Must be result-oriented, self-driven, articulate, and proactive.
• Must have the ability to make quick and sound decisions.
• Accommodative and adaptive to new changes and regulations.
• Flexible and able to handle multiple concurrent tasks, working quickly and under pressure.
• Able to work independently as well as part of a team.
• Ability to prioritize own workload and work with minimal supervision.
• A quick learner who is willing to go the extra mile.

Job Description

Primary Purpose of the Job

The primary purpose of this role is to maintain a clean and hygienic working environment in the kitchen in line with the strategic objectives of the culinary unit within the university.

Principal Responsibilities

• Cleaning and sanitization of the general kitchen.
• Proper handling and cleaning of utensils, equipment and crockery.
• Check kitchen equipment daily to ensure they are in good working condition and promptly report any defects/malfunctions to the caterer.
• Ensure proper waste management by disposing of bins and cleaning grease traps.
• Ensure correct use of detergents and all tools of work issued.
• Assist with food preparation, such as blending soups, washing and peeling vegetables.
• Assist in transporting food, beverages and other items to and from the kitchen.
• Set up and break down service areas for all special functions (buffet, barbecue, etc.).
• Assist the  kitchen team in replenishing food items, crockery, cutlery, etc
• Maintain high standards of personal appearance.
• Perform any other reasonable requests as assigned by the supervisor.

Qualifications

Education, knowledge and experience

• High school education with a minimum grade of KCSE D+ (plus)
• School Leaving Certificate
• 1-2 Years Experience

Skills and Competencies

• Must have basic housekeeping skills.
• Basic knowledge on food safety and HACCP plan.
• Accommodative and adaptive to new changes and regulations.
• Be able to work with speed and under pressure.
• Flexible and able to handle multiple concurrent tasks.
• Able to work independently as well as part of a team.
• Ability to prioritize workload and work with minimal supervision.
• a quick learner willing to go the extra mile

Primary Purpose

This position is responsible for ensuring safety and security in the hostels and adhering to policies regarding hostel residency.

Principal Responsibilities.

• Responsible for enforcing policy regulations relating to visiting hours to ensure strict adherence to timekeeping.
• Responsible for safety and security in the hostels and protection of students by ensuring safety standards are upheld.
• Handle all emergency cases during service hours and report them to the housekeeping lead or security in charge, obtaining the help needed.
• Recommend changes in the hostel operating procedures and equipment to reflect better security or protective methods.
• Handle students’ issues when concerns are raised within the hostels.
• Report any unusual events or misconduct within the students or staff to the Housekeeping Lead for necessary measures.
• Patrol and ensure running water is turned off, misplaced, or property requiring maintenance and repairs is attended to.
• Ensures all security lights are in proper working condition and report on those that require repairs or replacement.
• Perform any other reasonable requests as assigned by the supervisor.

Qualifications

Education, knowledge and experience

• Diploma in institutional management/housekeeping or equivalent.
• At least  3 year of experience in the Hospitality industry.
• Knowledge of the operations of a university will be an added advantage.

Skills and Competencies

• Must have basic housekeeping skills.
• Knowledge of safety and sanitation regulations
• Knowledge of intermediate clerical, operational or customer service skills acquired through education, experience or on-the-job training.
• Excellent interpersonal and customer care skills.
• Good verbal and written communication skills.
• Must be result-oriented, self-driven, articulate, and proactive.
• Must have the ability to make quick and sound decisions.
• Accommodative and adaptive to new changes and regulations.
• Flexible and able to handle multiple concurrent tasks, work with speed and under pressure.
• Ability to work independently as well as part of a team.
• Ability to prioritize workload and work with minimal supervision
• Quick learner willing to go the extra mile