Role Description
The primary purpose of the position is to provide professional, efficient, and friendly food and beverage service to guests, ensuring that all dining needs are met while maintaining the highest standards of cleanliness and guest satisfaction.

Requirements & Qualifications
Level of Education

• Atleast Secondary School Education KCSE

Specialized training/professional qualification

• Atleast Certificate in Food and Beverage.

Relevant Job Experience

• Must have worked in a similar position for atleast one year.

Other competencies/skills/abilities required

• Must maintain at all times highest standard of hygiene.
• Must have good Planning, organization and communication skills.
• Must have Food Handler certificate.
• Must be a team player.

Key Responsibilities

• Ensure that personal grooming, personal etiquettes and hygiene/sanitation is highly maintained i.e professional, prompt and personal service.
• Exercise his/her skills and personal qualities and make sure that the customers are provided with quality service as required by the food and beverage service profession e.g. welcoming guests, sitting guest, order taking, service, clearance and billing.
• Handle food with hygiene to avoid contamination.
• Maintain high standards of cleanliness in the assigned areas within the restaurant.
• Undertake outside catering services when required.
• Raise requisition for non-food and food items from the stores and ensure efficient usage and control.
• Daily liaise with chefs with regards to changes in the menu, daily availability and Allergens for the daily specials.
• Assist and supervise members of staff in order to provide a good standard of service.
• Demonstrate and maintain high levels of customer service.
• Ensure that all bills have been paid and revenue reconciliation is correct and complete at the end of each shift.
• Ensure restaurant and conference halls are correctly set up for each shift to the required guest standard.
• To supervise all preparation and service of customer needs.
• To co-ordinate the kitchen and the service during meal service.
• To ensure that employees carry out the daily mis en place, cleaning schedule and to maintain the operation to the highest standard.
• Ensure all operating equipment is handled carefully avoiding abuse and minimizing breakage.
• To take equal responsibility for training within the department in liaison with the manager.
• To effectively handle customer complaints and refer to manager any complaints from guests as soon as possible.
• Fully Implement the Jumuia Resorts Strategic plan and SOPs