Background

Established 12 years ago, PrideInn Hotels, Resorts & Camp stands as a prominent and rapidly growing hospitality brand that takes great pride in its Kenyan roots. With a strong presence in 5 counties across Kenya including Nairobi, Machakos, Narok, Mombasa, and Kwale, we currently operate 8 hotels and a camp, employing over 1,000 dedicated individuals.

POSITION SUMMARY

To support the Head Food & Beverage Operations and service in delivering exceptional dining experiences across the resort. The role assists in supervising all Food & Beverage outlets and ensuring efficient operations, high service standards, guest satisfaction, and smooth day-to-day service delivery.

KEY RESPONSIBILITIES

The successful candidate will be responsible for:

• Supervise daily restaurant operations and ensure smooth service delivery.
• Lead, schedule, and allocate duties to restaurant staff effectively.
• Maintain exceptional guest service and ensure prompt service recovery.
• Coordinate with Kitchen, Bar, Stewarding, Reservations, and other departments.
• Ensure restaurant setup, presentation, and cleanliness meet 5-star standards.
• Monitor service quality and ensure consistent operational standards.
• Manage VIP arrangements, special requests, and guest feedback.
• Promote restaurant offerings, promotions, and F&B revenue opportunities.
• Monitor stock levels and ensure timely ordering of restaurant supplies.
• Control operating equipment and minimize breakages, wastage, and losses.
• Ensure compliance with hygiene, health, safety, and sanitation standards.
• Conduct pre-shift briefings and maintain effective team communication.
• Train, coach, and mentor staff to achieve service excellence.
• Monitor staff performance, attendance, discipline, and professional conduct.
• Prepare operational reports and perform other duties assigned by management.

REQUIREMENTS

• Bachelor’s Degree/Diploma in Hotel Management, Hospitality, Business Administration, or a related field.
• Minimum 3 years’ supervisory experience in F&B Service, preferably in a 4- or 5-star hotel.
• Strong leadership, communication, and organizational skills.
• Good knowledge of cost and stock control.
• Flexible to work early and late shifts, weekends, and public holidays.

ESSENTIAL SKILLS

• Leadership & Team Management
• Communication & Interpersonal Skills
• Problem-Solving & Decision-Making
• Customer Service & Service Excellence

• Supervise daily restaurant operations and ensure smooth service delivery.
• Lead, schedule, and allocate duties to restaurant staff effectively.
• Maintain exceptional guest service and ensure prompt service recovery.
• Coordinate with Kitchen, Bar, Stewarding, Reservations, and other departments.
• Ensure restaurant setup, presentation, and cleanliness meet 5-star standards.
• Monitor service quality and ensure consistent operational standards.
• Manage VIP arrangements, special requests, and guest feedback.
• Promote restaurant offerings, promotions, and F&B revenue opportunities.
• Monitor stock levels and ensure timely ordering of restaurant supplies.
• Control operating equipment and minimize breakages, wastage, and losses.
• Ensure compliance with hygiene, health, safety, and sanitation standards.
• Conduct pre-shift briefings and maintain effective team communication.
• Train, coach, and mentor staff to achieve service excellence.
• Monitor staff performance, attendance, discipline, and professional conduct.
• Prepare operational reports and perform other duties assigned by management.

• Leadership & Team Management
• Communication & Interpersonal Skills
• Problem-Solving & Decision-Making
• Customer Service & Service Excellence

• Bachelor’s Degree/Diploma in Hotel Management, Hospitality, Business Administration, or a related field.
• Minimum 3 years’ supervisory experience in F&B Service, preferably in a 4- or 5-star hotel.
• Strong leadership, communication, and organizational skills.
• Good knowledge of cost and stock control.
• Flexible to work early and late shifts, weekends, and public holidays.