Background

In 1999, we introduced coffee drinking and gourmet café culture to Kenya. As we grew, we created more spots where people could enjoy the Java experience conveniently. Java House is on the move - we’re building branches and creating jobs all over East Africa, working to bring the Java experience closer to you. Our coffee houses would not be what they are today without our dedicated teams.

Duties and Responsibilities:

Ensure that all restaurant policies and procedures, standards specifications and guidelines are followed and completed on a timely basis.

Ensure compliance with health and safety, food preparation and serving, repair and maintenance.

Ensure company objectives in sales, service quality, appearance of facility and hygiene through training of employees and creating a positive, productive working environment through organizing and supervising regular Branch deep cleaning.

Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.

Prevent, handle and resolve complaints regarding food quality and service.

Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.

Prevent and resolve personnel problems

Minimise guest complaints by ensuring all guests are served. This will be done by ensuring 95% of their time is spent on floor coverage.

Ensuring that the set SOPs of cash handling are adhered to

Taking correct take away orders and ensuring they are correctly dispensed

Ensuring prompt billing is done and correct change is given

Ensuring delivery orders are prepared and picked on time

Suggestive selling products and introduction of new ones to guests

Maintaining high hygiene standards at the cashier station

Ensure cutlery is wiped, polished and well displayed at the respective stations

Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.

Seeks, listens and responds to Guest feedback.

Qualifications

Ability to communicate clearly in English.

Ability to review P&L

Able to handle money and operate a point-of-sale system

Must be prepared to work under pressure.

Must have the ability to co-ordinate skills; demonstrate good core ethics and values.

Must be result oriented, self-driven, articulate and pro-active.

Must have the ability to make quick and sound decisions.

SPECIAL CONDITIONS OF EMPLOYMENT

Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well-recognized institution.

Have a competent knowledge on Customer Service and people management system.

Computer literate in MS Suite.

Two or more years of front-of-the-house operations and/or experience as a stand-in manager or Management trainee in the service or food and beverage industry-experience.

Core COMPETENCIES

Establishing Focus

Providing Motivational Support

Fostering Teamwork

Empowering and developing Others

Flexible and adaptable to new environment.

Ability to manage Performance

Interpersonal relationships.

Result oriented.

• Ensure that all restaurant policies and procedures, standards specifications and guidelines are followed and completed on a timely basis.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Ensure company objectives in sales, service quality, appearance of facility and hygiene through training of employees and creating a positive, productive working environment through organizing and supervising regular Branch deep cleaning.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Prevent, handle and resolve complaints regarding food quality and service.
• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
• Prevent and resolve personnel problems
• Minimise guest complaints by ensuring all guests are served. This will be done by ensuring 95% of their time is spent on floor coverage.
• Ensuring that the set SOPs of cash handling are adhered to
• Taking correct take away orders and ensuring they are correctly dispensed
• Ensuring prompt billing is done and correct change is given
• Ensuring delivery orders are prepared and picked on time
• Suggestive selling products and introduction of new ones to guests
• Maintaining high hygiene standards at the cashier station
• Ensure cutlery is wiped, polished and well displayed at the respective stations
• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Seeks, listens and responds to Guest feedback.

• Ability to communicate clearly in English.
• Ability to review P&L
• Able to handle money and operate a point-of-sale system
• Must be prepared to work under pressure.
• Must have the ability to co-ordinate skills; demonstrate good core ethics and values.
• Must be result oriented, self-driven, articulate and pro-active.
• Must have the ability to make quick and sound decisions.
• Competent knowledge on Customer Service and people management system.
• Computer literate in MS Suite.
• Establishing Focus
• Providing Motivational Support
• Fostering Teamwork
• Empowering and developing Others
• Flexible and adaptable to new environment.
• Ability to manage Performance
• Interpersonal relationships.
• Result oriented.

• Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well-recognized institution.
• Have a competent knowledge on Customer Service and people management system.
• Computer literate in MS Suite.
• Two or more years of front-of-the-house operations and/or experience as a stand-in manager or Management trainee in the service or food and beverage industry-experience.