Background

Crown Beachfront Vipingo (BFV) is a new luxury beach resort located along the scenic Vipingo coastline, offering world-class hospitality experiences, exceptional dining, wellness, recreation, and conference facilities.

As the resort prepares for its grand opening, suitably qualified, experienced, and highly motivated individuals are invited to join the dynamic team in the following positions.

Job Purpose

To supervise the day-to-day operations of the restaurant by ensuring exceptional guest service, efficient service delivery, adherence to food safety and hygiene standards, and achievement of revenue and operational targets.

Key Duties and Responsibilities

• Supervise restaurant operations to ensure efficient and professional service.
• Coordinate daily staff schedules and allocate duties.
• Ensure guests receive prompt, courteous and high-quality service.
• Monitor food and beverage service standards and address service gaps.
• Handle guest enquiries, complaints and special requests professionally.
• Coordinate with the Kitchen to ensure timely preparation and service of meals.
• Monitor cleanliness and presentation of dining areas.
• Ensure compliance with food safety, hygiene and occupational health standards.
• Monitor inventory levels of restaurant supplies and requisition replenishments.
• Train, coach and evaluate restaurant staff.
• Verify billing accuracy and supervise cash handling procedures.
• Prepare daily operational and sales reports.
• Promote menu items and upselling initiatives to maximize revenue.
• Perform any other duties as may be assigned by the Food & Beverage Manager.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Restaurant revenue and sales growth.
• Table turnover rate.
• Number of guest complaints resolved.
• Compliance with food safety and hygiene standards.
• Staff productivity and attendance.
• Accuracy of daily sales reports.
• Upselling performance.
• Reduction in food and beverage wastage.
• Compliance with service standards.

Education, Skills and Experience

Must have:

• Diploma or Bachelor's Degree in Hospitality Management, Food and Beverage Management, Hotel Management or a related field from a recognized institution.
• Must possess a valid Food Handler's (Health) Certificate issued by the relevant County Government.
• Minimum of three (3) years' relevant experience in restaurant operations, preferably in the hospitality industry, with at least one (1) year in a supervisory role.
• Proficiency in Point of Sale (POS) systems and Microsoft Office applications.

• Supervise restaurant operations to ensure efficient and professional service.
• Coordinate daily staff schedules and allocate duties.
• Ensure guests receive prompt, courteous and high-quality service.
• Monitor food and beverage service standards and address service gaps.
• Handle guest enquiries, complaints and special requests professionally.
• Coordinate with the Kitchen to ensure timely preparation and service of meals.
• Monitor cleanliness and presentation of dining areas.
• Ensure compliance with food safety, hygiene and occupational health standards.
• Monitor inventory levels of restaurant supplies and requisition replenishments.
• Train, coach and evaluate restaurant staff.
• Verify billing accuracy and supervise cash handling procedures.
• Prepare daily operational and sales reports.
• Promote menu items and upselling initiatives to maximize revenue.
• Perform any other duties as may be assigned by the Food & Beverage Manager.

• Proficiency in Point of Sale (POS) systems
• Proficiency in Microsoft Office applications

• Diploma or Bachelor's Degree in Hospitality Management, Food and Beverage Management, Hotel Management or a related field from a recognized institution.
• Valid Food Handler's (Health) Certificate issued by the relevant County Government.