A new chain of restaurants will soon be opening its first branch in Westlands.
We are looking to fill the following positions with charming, outgoing, customer friendly professionals.
We have openings for the following positions:
Restaurant Manager
Job Description;
Supervises the functioning of all services and kitchen staff, facilities, sales and costs, to ensure maximum restaurant profit is achieved.
Controls and analyses, on an on-going basis, in order to optimize the following:
Quality levels of product and service
Guest satisfaction
Operating costs
Sanitation and cleanliness (hygiene)
Coordinates and supervises the preparation, presentation and service of food products to ensure the highest quality at all times.
The Food and Beverage par stocks. Approves all purchases and other food and beverage items in accordance with restaurant quality and quantity standards.
Conducts weekly restaurant meetings relating to, but not limited to, the following:
Overall Food and Beverage financial results and profitability
Projected business
Operations results and problems
Changes in procedures
New management policies
Quality improvement
Sales improvement
Productivity improvement
Production time
Implements a daily, weekly and monthly checklist for all restaurant section. Ensures proper follow-up to attain maximum quality and efficiency.
Interacts with individuals outside the hotel including, but not limited to, customers, suppliers, government officials, competitors and other members within his/her locality.
Prepares detailed induction program for new staff
Ensures training needs analysis of staff is carried out and training programs are designed and implemented to meet the staff needs
Conducts probation and formal performance appraisal in line with company guidelines.
Maintains up to date staff attendance records ,duty Rota and approves leave requests etc
Coaches, counsels and disciplines staff, providing constructive feedback to enhance performance
Manage the Restaurant’s expenses in staff, utilities etc
Participates in preparation of the Restaurant’s strategic plan, marketing plan and goals program
Be familiar with property safety, first aid and fire and emergency procedures and operate equipment safely and sensibly
Initiate action to correct a hazardous situation and notify supervisors of potential dangers
Requirements
Knowledge of Micros system
Minimum Diploma in Hospitality management
Must have 3-5 years experience in restaurant, 2 years in supervisory or managementposition
Must have excellent people skills.
Integrity, honesty and accountability in all areas
Must be ready to work varied hours/days and s even on weekends.
Team builder
Can work under pressure and meet dead lines
Cashier/Waiter/Waitress
Job Description
This position requires excellent consistent customer services for all our customers. This includes
Greeting and welcoming customers entering the restaurant
Collecting orders from the Kitchen and Bars, returns used plates, glass and silver to dishwashing area.
Sets and clears tables ensuring as per restaurant standards
Ensuring that personal hygiene, grooming, appearance and restaurant uniform is to the required standard.
Be polite, courteous and efficient in dealing with guests, restaurant staff and management.
Knows and uses correct terminology and procedure of service
Serves meals/drinks/desserts to guests, presents bills and accepts payments under the supervision of the Cashier.
Ability to interact with customers and knows the customers names and preferences concerning food & beverages.
Performs other duties as may be assigned by immediate supervisor.
Requirements
Ability to communicate fluently in English and Swahili,
Minimum certificate in F&B service from a reputable institution
1-2 years of restaurant service experience.
Ability to use micros system efficiently (after training).
Must have excellent interpersonalskills and sales skills.
Knowledge and have interest in F&B service
Must be honesty and accountable
Must be ready to work varied hours/days and even on weekends/holidays
Chefs/Cooks
Job Description
Inspect food preparation and serving areas to ensure observance of safe, sanitary food-handling practices.
Cooking and seasoning food according to recipes or personal judgment and experience
Observe and test foods to determine if they have been cooked sufficiently.
Weigh, measure, and mix ingredients according to recipes, using various kitchen utensils and equipment.
Portion, arrange, and garnish food, and to look pleasant and presentable.
Regulate temperature of ovens, broilers, grills, and roaster to ensure that utilities are being used efficiency & effective
Estimate expected food consumption; then requisition or purchase supplies, or procure food from central stores.
Ability to maintain a clean working production area.
Consult with chef/group chefs to plan menus, taking into consideration factors such as costs and special event needs
Requirements
Ability to communicate English and Swahili,
Minimum certificate in food production from a reputable institution
1-2 years of restaurant production experience.
Must be able to use varies kitchen tools and equipments
Knowledge and have interest in food and food production
Must be honesty and accountable
Must be ready to work varied hours/days and even on weekends/holidays
Application, updatedCV with current references and a passport size photograph should be sent by email to: jobs@avantigroup.co.ke
