Operations Officer – Nairobi

Summit Recruitment & Search was established in 2009 to address the recruitment, mass recruitment, executive search, outsourcing and training needs of companies based in Kenya or wanting to enter the Kenyan, East African, South African and African market. We have a leading proven track record in our field in South Africa, Uganda, Ethiopia, Tanzania, Rw...

Job Type

Full Time

Qualification

BA/BSc/HND , Diploma

Experience

2 - 3 years

Location

Nairobi

Job Field

Hospitality / Hotel / Restaurant

The ideal candidate will ensure food quality, service excellence, cost control, and compliance with health and safety standards while leading teams to deliver a consistent and exceptional customer experience. This role requires a strong leader with operational expertise, financial discipline, and the ability to thrive in a fast-paced hospitality environment.

Key Responsibilities

• Oversee daily operations across five locations, ensuring efficiency in kitchen workflow, service delivery, and hygiene standards.
• Maintain food quality and consistency while enforcing brand standards and SOPs.
• Ensure proper BBQ cooking standards, including grill operations, smoker use, and preparation timing.
• Recruit, train, schedule, and supervise chefs, pitmasters, and service crew.
• Conduct performance reviews, manage discipline, and foster a positive team culture.
• Monitor food costs, portion control, and wastage to maintain profitability.
• Track daily sales performance and control labor costs through efficient scheduling.
• Manage inventory, stock levels, and supplier coordination to ensure uninterrupted operations.
• Uphold high service standards and promptly resolve customer complaints and service issues.
• Ensure cleanliness, ambiance, and overall guest satisfaction across all locations.
• Enforce food safety standards and maintain readiness for health inspections.
• Ensure compliance with fire safety regulations and safe grill operations.

Key Qualifications

• Diploma or degree in Hospitality Management, Business Administration, or a related field.
• 2–3 years’ experience in restaurant or multi-branch operations management.
• Strong leadership and team management skills.
• Solid knowledge of BBQ or grill kitchen operations.
• Proven ability in cost control, inventory management, and operational efficiency.
• Strong problem-solving skills and ability to make decisions under pressure.
• Excellent organizational, communication, and interpersonal skills.
• Customer-focused, detail-oriented, and results-driven.

• Oversee daily operations across five locations, ensuring efficiency in kitchen workflow, service delivery, and hygiene standards.
• Maintain food quality and consistency while enforcing brand standards and SOPs.
• Ensure proper BBQ cooking standards, including grill operations, smoker use, and preparation timing.
• Recruit, train, schedule, and supervise chefs, pitmasters, and service crew.
• Conduct performance reviews, manage discipline, and foster a positive team culture.
• Monitor food costs, portion control, and wastage to maintain profitability.
• Track daily sales performance and control labor costs through efficient scheduling.
• Manage inventory, stock levels, and supplier coordination to ensure uninterrupted operations.
• Uphold high service standards and promptly resolve customer complaints and service issues.
• Ensure cleanliness, ambiance, and overall guest satisfaction across all locations.
• Enforce food safety standards and maintain readiness for health inspections.
• Ensure compliance with fire safety regulations and safe grill operations.

• Strong leadership and team management skills.
• Solid knowledge of BBQ or grill kitchen operations.
• Proven ability in cost control, inventory management, and operational efficiency.
• Strong problem-solving skills and ability to make decisions under pressure.
• Excellent organizational, communication, and interpersonal skills.
• Customer-focused, detail-oriented, and results-driven.

• Diploma or degree in Hospitality Management, Business Administration, or a related field.
• 2–3 years’ experience in restaurant or multi-branch operations management.