Background

Kenya Institute of Special Education (KISE) is a semi autonomous government agency of the Ministry of Education, Kenya. It was established through a Legal Notice No. 17 of 14th February 1986. The Institute is currently run by a council appointed by the Minister for Education. The Head of the Institute is the Director who is also the Secretary to the Council.

Responsibilities

• Spearhead efficient and proper organization and management of Hospitality services
• Advise on the current trends in hospitality and food tastes
• Implement and adhere to the Quality management system and Customer Service Charter to meet customer requirements
• Steer conformity to industry regulations, food safety requirements and operating procedures;
• Benchmark with other institutions on best practices and implement them
• Provide specifications for the procurement of hospitality equipment materials and facilities;
• Oversee the requisition of hospitality equipment and materials
• Lead in the maintenance of an adequate inventory for hospitality requirements
• Promote and enhance mentorship and coaching strategies for the Unit;
• Coordinate and implement the risk management policy and strategies for the unit
• Supervise and appraise staff

Qualifications / Work Experience

• Management Course lasting not less than four (4) weeks from a recognized Institution
• Proficiency in computer applications
• Membership to a relevant professional body in good standing
• Bachelors Degree in any of the following disciplines: - Hotel and Catering Management or Hotel and Hospitality Management or its equivalent and relevant qualification from a recognized Institution
• Cumulative service period of nine (9) years’ relevant work experience, three (3) of which must have been at the grade of Senior Hospitality Officer or in a comparable position

• Spearhead efficient and proper organization and management of Hospitality services
• Advise on the current trends in hospitality and food tastes
• Implement and adhere to the Quality management system and Customer Service Charter to meet customer requirements
• Steer conformity to industry regulations, food safety requirements and operating procedures;
• Benchmark with other institutions on best practices and implement them
• Provide specifications for the procurement of hospitality equipment materials and facilities;
• Oversee the requisition of hospitality equipment and materials
• Lead in the maintenance of an adequate inventory for hospitality requirements
• Promote and enhance mentorship and coaching strategies for the Unit;
• Coordinate and implement the risk management policy and strategies for the unit
• Supervise and appraise staff

• Proficiency in computer applications
• Membership to a relevant professional body in good standing

• Management Course lasting not less than four (4) weeks from a recognized Institution
• Bachelors Degree in any of the following disciplines: - Hotel and Catering Management or Hotel and Hospitality Management or its equivalent and relevant qualification from a recognized Institution