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MANAGER HOSPITALITY SERVICES
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Posted: 17 Dec 2016 05:24
Deadline: 30 Dec 2016
Category: Management
Location: Africa , Kenya , Nairobi
Employment: Full-Time
Experience: From 5 year(s)
Education: Bachelor
Salary: Negotiable
Employer: UNIVERSITY OF NAIROBI ENTERPRISES AND SERVICES LTD
About Company: Welcome to UNES UNES is the Commercial arm of the University charged with responsibility of inculcating entrepreneurial and best business practices to the overall University. The Company provides Institutional and Research consultancy, Professional Trainings and Product Innovations in several thematic areas. Further, UNES provides Bookstores, Hospitality and Financial Management commercial activities to the University community and the public at large
Email: UNESbookstore-ksm@uonbi.ac.ke
Phone: +255020-491-3911
Contact name: MD
File: Download
Requirements
Undergraduate Degree in Hotel & Restaurant Management or equivalent from accredited institution
Five (5) years’ work experience in management of restaurants, banquets, conference and outside catering activities as a Restaurant and Conference/Banquets Manager or equivalent
Good Organizational and Leadership Skills.
Strong Customer Service Management.
Good communication and interpersonal skills.
Computer literate.
Good report writing skills.
Ability to work under pressure and long hours.
Conditions
N/A
Responsibilities
Take responsibility for the business performance of the restaurant.
Analyze and plan restaurant sales levels and profitability.
Prepare reports at the end of the shift/week, including staff control, food control and sales.
Create and execute plans for department sales, profit and staff development;
Set budgets or agree them with senior management.
Researching markets to identify new business

Planning, coordinating the conference services, the restaurant and the outside catering business activities.
Ensuring the restaurant, outside catering and conference services performance targets are met.
Responsible for proper maintenance and storage of the restaurant equipment.
Review of banquet events and outside catering orders to determine appropriate staffing levels
Ensure high quality food is produced as per customer requirement, expectation and presentation.
Ensure high standards of hygiene and safety is maintained.
Ensure products and services meet the customer requirements.
Implementation of the business plan and reporting.
Setting of Performance targets, monitoring, coaching of staff to meet their performance targets.
Ensure accountability and proper systems and controls are in place.
Identification of staff training needs
Collection of debts
Ensuring compliance with the statutory obligations in the unit
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