Jobs Kenya

Company Address: Address Karen Road PO Box 24816 00502 Nairobi, Kenya

  • Member Experience Manager

    Member Experience Manager

    Duties and Responsibilities:

    Develop and maintain strong relationships with members to encourage participation in Club events and maintain an elevated level of member satisfaction.
    Monitor member trends, queries, and issues to facilitate an understanding of their needs for the purposes of directing relationship management and marketing.
    Maintain an issues database to track member feedback at all levels including complaints, complements, suggestions etc. and resolve member issues from all touch points at the Club.
    Effectively address member and operational queries on a day-to-day basis.
    Manage all steps of member onboarding and off boarding process.
    Design and implement initiatives to acculturate new members, and others to keep current members engaged.
    Effectively communicate with stakeholders to increase knowledge of membership goals, membership satisfaction, member retention, and member related activities.
    Train staff to provide the highest standards of service.
    Work closely with the credit control department to ensure billing and payment matters are addressed professionally and as guided by the Club by-laws and policies.
    Develop and execute a comprehensive communications strategy that enhances the awareness of the Club’s brand both to the public and to the Club’s member community.
    Develop and publish marketing materials, posters, memos on news and announcements and internal publications.
    Develop and implement a Marketing Strategy for the Club.
    Manage production of member-related communication materials to keep members abreast of ongoing/upcoming Club activities.
    Oversee all Club-level member communications and partner with marketing and creative service providers for development of all necessary materials.
    Maintain marketing initiatives that will ensure effective revenue generation of the Club.
    Ensure the front of Club operations run smoothly and any challenges are addressed.
    Oversee member bookings and ensure handover is made to the events department.
    Ensure optimal utilization of the Club system for value addition from the data therein.
    Ensure standard operating procedures (SOPs) and policies are in place and adhered to.
    Prepare membership reports such as monthly member movement reports, sales analysis reports.
    Responsible for member data both electronic and physical forms.

    Required Qualifications and Experience

    Degree in Marketing, Public relations, or Communications
    Diploma in Customer Service
    Minimum of 7 years’ experience in the hospitality or service industry.
    Experience in use of ERPs/CRMs
    Knowledge of relationship management metrics and service charter.
    Experience in relationship management, marketing, media relations and event planning

    Personal Attributes & Functional Skills

    A high level of confidentiality, ethics, and integrity.
    Excellent people and relationship management skills.
    Strong analytical, customer service, communication, and interpersonal skills.
    Open minded, positive attitude with an ability to remain calm in difficult situations.
    Ability to tactfully address matters assertive, firm yet hospitable.
    Ability to hold multiple perspectives and show mental agility in approaching problems.
    Effective management of time and priorities.
    Ability to multi-task and produce high-quality work.
    Excellent planning, organization skills and time management.
    Ability to work across a range of projects with multiple stakeholders.
    Initiative-taking with a sense of ownership, resourceful and pro-active.
    Ability to monitor and interpret trends.

    Interested and qualified applicants should send their updated CVs and application letters to recruitment@karen.or.ke by 5.00 pm on 17th February 2023. Only shortlisted candidates will be contacted.

    Apply via :

    recruitment@karen.or.ke

  • Human Resources Officer

    Human Resources Officer

    Duties and Responsibilities
    The incumbent will be responsible for:

    Providing support and assistance to the HR Manager in the various human resource functions.
    Supporting recruitment and selection processes.
    Onboarding and offboarding of employees.
    Planning and evaluation of training and development programs.
    Facilitation of performance management processes.
    Payroll administration.
    Management of employees’ records and data in electronic and physical forms.
    Compensation & benefits administration.
    Implementation of policies and procedures.
    Management of employee relations including staff disciplinary processes.
    Management of staff welfare, health & safety programs.
    Supporting employee engagement programs.
    Supporting implementation of HR Projects.
    Monthly, quarterly, annual, and ad hoc reporting.
    Change management.

    Qualifications and experience

    Bachelor’s Degree in Human Resource Management or any business-related courses.
    A CHRP or Diploma in Human Resource Management
    A Member of Institute of Human Resources Management of Kenya and in good standing..
    Proficiency in use of computers, with proven experience in use of HRIS.
    A minimum of 5 years of HR generalist experience in a progressive work environment.
    Experience in the hospitality industry or handling union matters will be an added advantage.
    A good understanding of the employment laws in Kenya.
    Functional skills and personal attributes
    Strong interpersonal and people management skills.
    Good organizational skills and keen to details.
    . Demonstrate high integrity and confidentiality.
    . Ability to plan, organize and prioritize work.
    Ability to make sound judgement in decision making.
    Reliable, self-driven with a great sense of responsibility.
    Ability to work across a range of projects with multiple stakeholders.

    Apply via :

    www.linkedin.com

  • Fine Dining Sous Chef Chef De Partie

    Fine Dining Sous Chef Chef De Partie

    Job purpose
    Responsible for operations of the fine dining section of the kitchen while working closely with the Executive Chef. Creatively and professionally prepare meals, ensuring consistency, standardization.
    Duties and Responsibilities:

    Plan and direct operations in the fine dining kitchen under the guidance of the Executive Chef.
    Train and supervise the Chefs in the fine dining kitchen.
    Responsible for inventory, products, supply rotation and replenishing of stocks.
    Responsible for creatively developing fine dining menu and coordinate menu tasting events.
    Ensure all recipes and product yields are accurately costed, reviewed, and approved.
    Ensure proper requisitions are made daily based on demands and needs in the Kitchen.
    Ensure controls adherence to avoid wastage and losses in the production areas.
    Conduct daily food stock take/checks in liaison with the F&B Controller.
    Collaborate with other Chefs to plan and develop menus for special/specific events.
    Ensure interaction with members and guests to seek feedback and improve or maintain the food quality.
    Creatively plan the menu to fit the guests needs and capture ongoing and new trends in the industry.
    Liaise with front office to confirm bookings and reservations and plan accordingly.
    Ensure food storage is as per the set standards – HACCP and ISO guidelines.
    Ensure staff observe set procedures, grooming, and hygiene standards.
    Prepare monthly reports of the operational gaps and mitigation action plans.
    Daily, inspect food storage, expiry, and production dates etc. ensuring compliance with the set standards.
    Ensure SOPs and guidelines established for Kitchen operations are adhered to.
    Practice segregation of food and other items to avoid cross contamination.
    Ensure ISO, HACCP and Health & Safety standards are observed.

    Required Skills and Qualifications

    Diploma or Degree in Culinary Arts.
    5 years experience as a Chef de Partie/Sous Chef in a busy kitchen of a reputable establishment.
    Knowledge of applicable HACCP / ISO guidelines.
    Training and Coaching Skills.
    Demonstrated creativity and genuine passionate in culinary arts.
    Strong team player with excellent people skills.
    Ability to multitask.

    Deadline: 22th May 2022

    go to method of application »

    Interested and qualified applicants should send their updated CVs and application letters to recruitment@karen.or.ke with the email subject . Only shortlisted candidates will be contacted.

    Apply via :

    recruitment@karen.or.ke

  • Storekeeper

    Storekeeper

    Job purpose
    To ensure efficiency and smooth operations of stores to all user department and suppliers.
    Duties and Responsibilities

    Ensure cleaning and sanitization is thoroughly done in the stores.
    Ensure safety standards put in place are followed.
    Supervise the fumigation process and ensure that it is done well.
    Ensure contractors follow the established stores rules and regulations.
    Ensure timely and orderly delivery/receiving of supplies.
    Ensure organization of daily requisitions.
    Do routine check of stock levels to determine slow moving items and reorder items to ensure no stock-out based on the Club’s consumption levels.
    Ensure requisitioned stocks are correctly dispensed.
    Ensure supplies are received as per the operational procedures.
    Ensure item specifications are as per local purchase order.
    Tag items received and repackaged to ensure easy issuing and stock taking.
    Ensure goods delivered are of good quality, cross check expiry dates, quality, and damages.
    Ensure products are repacked and correctly stored.
    Check the Fridge conditions and record the right temperature.
    Notify the concerned parties if the fridges are faulty for immediate attention.
    Ensure that stocks are issued based on the requisitions that are duly approved.
    Ensure posting of goods issued is done on daily basis and correctly.
    Ensure proper communication is made to user departments especially on slow moving items.
    Ensure documents are posted daily and forwarded to controls department.
    Ensure all postings have been forwarded to accounts department for supplier payment.
    Ensure proper filing is done for future reference.
    Report any accidents to the safety officer and register all accidents and incidences on the incident report.

    Required Skills and Qualifications

    Diploma in Purchasing and Supply Management
    Be a member of Kenya Institute of Supplies Management (KISM)
    Experience in operating Stores System
    Minimum 3 years of relevant work experience
    Hospitality operations knowledge
    Physical endurance
    Team player
    Strong interpersonal and communication skills
    Commercial awareness
    Numerical and Analytical skills
    Strong eye for details
    Problem-solving skills
    Ability to multitask
    Strong organizational skills.
    High level of honesty and integrity

    Apply via :

    www.linkedin.com

  • Food and Beverage Supervisor

    Food and Beverage Supervisor

    About the job
    Following a vacant position of Food & Beverage Supervisor within our Food and Beverage Department, we seek applications from qualified candidates to fill the role.
    The successful candidate will be responsible for coordination and supervision of the Food and Beverage service department and ensuring professional service delivery.
    Duties and Responsibilities
    Ensure overall upkeep of food and beverage outlets

    Frequently check the Club’s facilities and areas that require services from the department.
    Inspection of assigned food outlets during working hours.
    Ensure cleanliness is maintained throughout the restaurants, bars, and other service areas.
    Inspect, plan, and ensure that all materials and equipment are ready for service.
    Ensure any repairs or rectification of deficiencies is done before service.

    People management

    Coordinate service staff during service.
    Inspect grooming and attire of staff; rectify any deficiencies.
    In liaison with the Events Coordinator, prepare weekly work schedules in accordance with staffing guidelines and work forecasts. Adjust schedules throughout the week to meet the business demands.
    Train staff and ensure they operate within the Club standards.
    Offer guidance to the staff and ensure they are utilized to their optimum.
    Assist the F&B Manager in conducting performance appraisals within the department.
    Ensure employees live the Club values by being an example.
    Drive a great customer experience agenda amongst the teams.

    Maintenance of high service standards

    Consistently get feedback from members and guests on services rendered, review and recommend improvements.
    Ensure that there is sufficient staff to manage the daily service.
    Ensure timely service turn around on all orders.
    Ensure all orders made are to the specification of the member and their guests.
    Address any challenges faced by staff during service.
    Hold regular discussions with staff on their performance.
    Enforce the set Standard Operating Procedures (SOPs) in everyday operations of the Department. Support implementation of and compliance with the set health and safety guidelines/HACCP/ISO at the department level.

    Academic qualifications and experience

    A Degree in Hospitality Management.
    A Diploma in Food and Beverage management.
    Proficiency in use of computers, communication in email and telephone.
    3-4 years of progressive experience in a busy F & B Operation.
    Experience using POS system.

    Personal attributes

    Must possess great customer service skills.
    Great Leadership skills, An effective people manager.
    Assertive, ability to handle matters diplomatically but tactically.
    Excellent communication skills orally and in writing.
    Good interpersonal skills.
    A team player with an ability to work with different levels of staff.

    Interested applicants should send their updated CVs and application letters to recruitment@karen.or.ke by 5.00 pm on 12 March 2022 with the email subject being F & B Service Supervisor.Please consider your application unsuccessful should you not hear from us within 14 days of applying.

    Apply via :

    recruitment@karen.or.ke

  • Night Auditor

    Night Auditor

    Job purpose
    To carry out night audit and accounting functions such as daily revenue reporting, transaction audits, verifications, and preparation of final statements for the next day’s check-outs, check front office records for accuracy, summarize and compile reports, monitor the revenues, costs, room occupancy and other front office operation output.                                        
    Duties and Responsibilities:

    Verify that all end of day procedures have been done by all revenue generating departments.
    Verify that room rate report tallies with the system set room rates.
    Update the unposted room charges and taxes.
    Ensure accurate billing and invoicing for corporate and member’s guests.
    Laundry sales reconciliation in and out of the system.
    Reconcile all credit card transactions, financial records, occupancy percentages, room charges, final bill preparation, and cash drawer activity after a thorough audit process.
    Prepare and distribute daily, weekly, monthly, and annual reports to the concerned department heads.
    Conduct various stock take – Spot check, monthly and yearly stock take and ensure accurate controls are put in place.
    Monitoring and reporting of obsolete/expired goods and other inventory discrepancies.
    Resolve stock variances.
    Post charges to guest accounts that have not been posted or were incurred on the night audit shift. Rectify room rates in the event of errors and pass the relevant entries.
    Review room key logs and reconcile to the housekeeping report.
    Monitor compliance with check-in and check-out procedures.
    Verify and keep records of payments, cash refunds, complimentary, discounts, rebates and voids, rate adjustments and ensure proper authorization procedures were followed.
    Confirm application of all no-shows, cancellations, and charge as per the approved procedure.
    Reconcile cash and cheque payments and handover for banking.
    Monitor and prepare a weekly entertainment accounts report.
    Prepare night audit reports consisting of room revenue and occupancy rate.
    Confirm that all chits are successfully closed in the POS at the end of shift to enable the running of the night audit report.
    Ensure daily collection of members chits for filing/verification.
    Ensure supervisors sign the shift staff chits summary.

    Credit Control

    Promptly answer member queries and ensure proper billing.
    Reconcile and follow up of overdue invoices for member and corporate accounts.
    Invoice both members and corporates and receipt the payments
    Follow up with debt collectors and update collections.
    Resolve disputed bills and settle on payment plans.

    Required Skills and Qualifications

    Bachelor’s Degree in Finance or Accounting.
    Minimum of CPA III.
    Certificate/ Diploma in Hotel Management is an added advantage.
    Previous experience in front desk operations or night audit is an added advantage.
    Strong written and verbal communication skills.
    Commercial awareness with solid customer service skills.
    Numerical and Analytical skills.
    Strong eye for details.
    Problem-solving skills
    Ability to multitask.

    Interested and qualified applicants should send their updated CVs and application letters to recruitment@karen.or.ke by 5.00 pm on 18th February 2022 with the email subject – Night Auditor.

    Apply via :

    recruitment@karen.or.ke

  • Front Desk Agent

    Front Desk Agent

    About the job:
    We are a leading Country Club in Kenya seeking to fill the position of Front Desk Agent.

    Duties and Responsibilities:
    Guest/Member Relations:

    Receiving and handling reservations inquiries made online, by emails or telephone in a timely manner and as per the set standards.
    Completing guest pre-arrival, arrival, and departure procedures as per the set standards ensuring that guest folios are accurate before they check out.
    Verifying guests’ payment methods during check-in ensuring that all guest charges are fully settled upon check out.
    Organizing airport pick up and drop offs or any transport services requests for the guests.
    Assist guests and members with required information.
    Keeping abreast of attractions and current promotions and Club events to provide information to the guests upon request.

    Administration Functions:

     Assist in keeping the reception area clean and tidy, always.
     Facilitate members and corporate facility show round if need be.
     In a timely manner, update the Finance Department with payment details that may require back-office recording.

    Academic qualifications and experience:

     Diploma in Front Office operations
     Certification in Customer Service
     Proficiency in use of Computers
     Well versed and experienced in (Fidelio OPERA Reservation System (ORS) or Jonas software) and front office operations
     2-3 years of guest service experience in a reputable hotel/residence.

    Personal attributes:

     Excellent communication skills both written and spoken.
     Good interpersonal skills.
     Good organizational skills and keen to details.
     Public relations and problem-solving skills.
     Mature and confident.
     A great sense of urgency in execution of tasks.

    Interested and qualified applicants should send their updated CVs and application letters to recruitment@karen.or.ke by 5:00 pm on 7th February 2022 with the email subject – Front Desk Agent.

    Apply via :

    recruitment@karen.or.ke

  • Fine dining sous chef

    Fine dining sous chef

    Job Description

    Reporting to: Executive Chef
    SUMMARY
    The person should exhibit culinary talent by personally performing tasks whiIe assisting in leading the staff and managing all fine dining related functions and supervising all kitchen areas to ensure a consistent, high quality food is produced.
    OTHER KEY ACTIVITIES INCLUDE:
    Guest Relations

    Interacts with diners to obtain feedback on product quality and service levels.
    Responds to and handles diner’s problems and com plaints.
    To ensure that guests are always receiving an exceptional dining experience representing true value for money.
    Ensure that all relevant banquet set- ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

    Quality/Cost Management

    Ensure that all fine dining recipes and product yields are accurately  costed and reviewed regularly.
    Ensure that all food items are prepared as per standard recipe/menu whilst maintaining portion control and minimizing waste.
    Ensure that fine dining stock level is within the quantity and quality in relevance to the club’s function/event forecasts.
    Ensure that the department’s overall operational budgets are strictly adhered to.
    Creative fine dining menu planning and correct food preparation for each outlet including banquets.
    In liaison with the purchasing and stores departments the Sons chef will ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.

    People Management

    Deputize the Executive chef in staff management and make recommendations regarding succession planning.
    Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
    Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
    To delegate responsibilities to subordinates as required.
    Coach and counsel employees in a timely manner and in accordance with Company policy.
    Assist in recruiting and selecting of suitable culinary team

    QUALIFICATIONS AND EXPERIENCE

    Diploma/ Degree in Food Production from a reputable culinary institution
    Proficiency in Computer application
    At least 7 years’ experience with 2 years as a Fine Dining Sous Chef in a reputable organization 

    Skills and Personal Attributes

    Good command of English, both written and oral
    Portray good interpersonal and organizational skill.
    Must be presentable and wet) groomed.

  • Fine dining sous chef

    Fine dining sous chef

    Job Description

    Reporting to: Executive Chef
    SUMMARY
    The person should exhibit culinary talent by personally performing tasks whiIe assisting in leading the staff and managing all fine dining related functions and supervising all kitchen areas to ensure a consistent, high quality food is produced.
    OTHER KEY ACTIVITIES INCLUDE:
    Guest Relations

    Interacts with diners to obtain feedback on product quality and service levels.
    Responds to and handles diner’s problems and com plaints.
    To ensure that guests are always receiving an exceptional dining experience representing true value for money.
    Ensure that all relevant banquet set- ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

    Quality/Cost Management

    Ensure that all fine dining recipes and product yields are accurately  costed and reviewed regularly.
    Ensure that all food items are prepared as per standard recipe/menu whilst maintaining portion control and minimizing waste.
    Ensure that fine dining stock level is within the quantity and quality in relevance to the club’s function/event forecasts.
    Ensure that the department’s overall operational budgets are strictly adhered to.
    Creative fine dining menu planning and correct food preparation for each outlet including banquets.
    In liaison with the purchasing and stores departments the Sons chef will ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.

    People Management

    Deputize the Executive chef in staff management and make recommendations regarding succession planning.
    Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
    Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
    To delegate responsibilities to subordinates as required.
    Coach and counsel employees in a timely manner and in accordance with Company policy.
    Assist in recruiting and selecting of suitable culinary team

    QUALIFICATIONS AND EXPERIENCE

    Diploma/ Degree in Food Production from a reputable culinary institution
    Proficiency in Computer application
    At least 7 years’ experience with 2 years as a Fine Dining Sous Chef in a reputable organization 

    Skills and Personal Attributes

    Good command of English, both written and oral
    Portray good interpersonal and organizational skill.
    Must be presentable and wet) groomed.

  • Fine dining sous chef

    Fine dining sous chef

    Job Description

    Reporting to: Executive Chef
    SUMMARY
    The person should exhibit culinary talent by personally performing tasks whiIe assisting in leading the staff and managing all fine dining related functions and supervising all kitchen areas to ensure a consistent, high quality food is produced.
    OTHER KEY ACTIVITIES INCLUDE:
    Guest Relations

    Interacts with diners to obtain feedback on product quality and service levels.
    Responds to and handles diner’s problems and com plaints.
    To ensure that guests are always receiving an exceptional dining experience representing true value for money.
    Ensure that all relevant banquet set- ups are prepared ahead of guest’s arrival and in adherence with hotel standards.

    Quality/Cost Management

    Ensure that all fine dining recipes and product yields are accurately  costed and reviewed regularly.
    Ensure that all food items are prepared as per standard recipe/menu whilst maintaining portion control and minimizing waste.
    Ensure that fine dining stock level is within the quantity and quality in relevance to the club’s function/event forecasts.
    Ensure that the department’s overall operational budgets are strictly adhered to.
    Creative fine dining menu planning and correct food preparation for each outlet including banquets.
    In liaison with the purchasing and stores departments the Sons chef will ensure that all food products received are of the required standard and quality and that they are stored and rotated correctly.

    People Management

    Deputize the Executive chef in staff management and make recommendations regarding succession planning.
    Ensure that chefs are always in clean tidy uniforms and are always presentable to be in guest view.
    Ensure that the overall culinary department is motivated and that positive feedback on work performance is given.
    To delegate responsibilities to subordinates as required.
    Coach and counsel employees in a timely manner and in accordance with Company policy.
    Assist in recruiting and selecting of suitable culinary team

    QUALIFICATIONS AND EXPERIENCE

    Diploma/ Degree in Food Production from a reputable culinary institution
    Proficiency in Computer application
    At least 7 years’ experience with 2 years as a Fine Dining Sous Chef in a reputable organization 

    Skills and Personal Attributes

    Good command of English, both written and oral
    Portray good interpersonal and organizational skill.
    Must be presentable and wet) groomed.