An officer at this level may be deployed either in the housekeeping, kitchen or in a service area;

• Ensuring efficient and proper organization and management of hospitality services;
• Carrying out on-the-job training of staff;
• Supervising staff;
• Monitoring staff performance;
• Ensuring conformity with set standards;
• Reviewing menus;
• Carrying out training needs assessment yearly; and
• Ensuring use of standard operating procedures.

• Ensuring efficient and proper organization and management of hospitality services;
• Carrying out on-the-job training of staff;
• Supervising staff;
• Monitoring staff performance;
• Ensuring conformity with set standards;
• Reviewing menus;
• Carrying out training needs assessment yearly; and
• Ensuring use of standard operating procedures.

• Computer applications

• Bachelor’s degree in either Hotel and Catering Management or Hotel and Hospitality Management or its equivalent qualification from a recognized institution;
• Certificate in computer applications.