Jobs Kenya

Website: Website http://www.tamarind.co.ke

  • Front Office

    Front Office

    Starting date: Immediate.
    Responsibilities:

    Manage front desk operations by completing a checklist of important daily tasks, determining room and rate availability and making decisions that are in the best interest of the hotel.
    Prepare and conduct daily pre-shift meetings, communicate effectively with all team members and provide them with any information necessary to provide excellent customer service in accordance with TTH established guidelines.
    To monitor room status and discrepancies.
    Supervise the securing of external guest accommodation should an overbooking occur as per established TTH guidelines.
    Ensure that a detailed hand over is carried out between shifts.
    Supervise the preparation and co-ordination of group arrivals/departures.

    Job Qualifications
    Required skills and Competencies:

    High school graduate or equivalent experience.
    Hospitality certification is a plus
    2 years Front Office experience in the hospitality industry.
    1 year supervisory experience.

  • Sales Manager (Corporate) Sales Manager (Wholesale)

    Sales Manager (Corporate) Sales Manager (Wholesale)

    Responsibilities

    Managing a portfolio of Corporate accounts
    Conducting regular Competition checks Handling the enquiries until conversion to definite bookings including negotiation, contracting, and site inspection before handing over to the Sales & Marketing Coordinator.
    Reviewing all major deliverables (i.e. strategic brief, function spec, tech spec, etc.) to ensure quality standards and client expectations are met. Building customer base by meeting with potential clients and showcasing TTH products & services
    Using an existing network of industry contacts to generate new business
    Pursuing opportunities for account growth and new business and engaging new clients aiming to generate new business
    Ensuring that client issues are dealt with in an efficient manner, the management of any problems that may arise.
    Any other duty as requested by the manager

    Who Are You?
    Required skills and Competencies:

    Degree holder preferably in hospitality management or sales and marketing
    Proven Account Management skills required in order to create, maintain and enhance customer relationships
    Minimum 3 years of sales management experience
    Extremely detail oriented
    Technical competence (understand software, hardware, networks, etc.)
    Motivated, goal oriented, persistent and a skilled negotiator
    High level of initiative and work well in a team environment
    Excellent written and oral communication skills

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  • Information Systems Auditor

    Information Systems Auditor

    Unit: Tamarind Central Cervices
    Starting date: Immediate.
    Responsibilities:
    Information Systems Auditor

    Reviews internal controls throughout the company by evaluating the adequacy of system controls
    Evaluate areas of the company where systems are installed and making sure that all the safety methods are being adhered to
    Ensure that the systems of the company are in perfect working order
    Assists to plan and execute internal audit procedures
    Maintains and develops computerized audit software
    Assists in the auditing of new and existing information systems
    Drafts written reports and audit findings and presents to management.
    Identifying the weaknesses in a systems network and creating an action plan to prevent security breaches
    Suggests enhancements in controls, policies and procedures
    Follows up on audit findings to ensure that management has taken corrective action
    Performing any other duties assigned from time to time

    Who Are You?
    Required Skills and Competencies:

    Degree in Business Information Technology
    2-3 years’ experience in hospitality industry
    Knowledge of general accounting principles
    Should be conversant with restaurant / hotel auditing policies, standards, and procedures
    Should have knowledge of computer systems development and programming
    Should have food communication skills

    How to Apply

  • Assembly Person Kitchen Steward Waiter/Waitress Cook Supervisor Restaurant Manager Bartender Cashier

    Assembly Person Kitchen Steward Waiter/Waitress Cook Supervisor Restaurant Manager Bartender Cashier

    Job Responsibilities

    The Fire starter is responsible to the Kitchen Supervisor for preparation and assembly of all menu items for Roast.
    Put together product according to specifications.
    Ensure fresh stock are available all the time
    Maintain high degree of cleanliness at the station and equipment
    Ensure that all the sauces, salad dressings, side dishes and soups are freshly prepared in accordance with the recipes
    Ensure that the kitchen equipment is well maintained and rationally utilized
    Ensure that the main kitchen, wash up, server and grill are kept clean and tidy at all times

    Job Qualifications

    Diploma or certificate in Hospitality management or any related course.
    2 years’ experience in the Hospitality industry.
    Excellent communication skills.
    Excellent sales and customer service skills
    Passionate about food, beverage and customer service.

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  • Chief Steward

    Chief Steward

    Job Description
    Unit:
    Tamambo Karen Blixen Coffee Garden – Nairobi
    Starting date: Immediate
    Responsibilities:

    Control of OPEQ inventory and electronic recording of stocks in and out of the store.
    Cleaning and disinfecting of the kitchen, stores, cold rooms, fridges and all kitchen operating equipment Supervision,duty allocation and appraising of Kitchen stewards.
    Ordering, distribution and monitoring use of detergents, disinfectants and disposables
    Facilitation of periodic internal and external training for all Kitchen stewards on proper hygiene practices.
    Monthly OPEQ stock take and regular documented spot checks. Coordination of repairs and maintenance of equipment.
    Ensuring all staff members are well groomed, spearheading of weekly spring cleaning and management of the pest control program.

    Who Are You?
    Required Skills and Competencies:

    Diploma /Certificate / prior training in culinary, stewarding or a related certificate
    A minimum of 3 years’ experience preferably in a high volume / luxury hotel / restaurant environment Must be able to follow budgetary guidelines.
    Basic computer and people management skills.
    Customer service oriented with a positive can do attitude. Outstanding organizational and time management skills

  • Mixologist

    Mixologist

    Job Responsibilities

    Mixes ingredients prepare Dawa, cocktails and other bar beverages.
    Slices and puts fruit for garnishing drinks
    Carries the drinks around the restaurant serving guests as they request
    Take orders from serving staff or directly from patrons.
    Arrange beverage collection and glasses to make attractive displays.
    Explaining to the guess the types of drinks they are offering
    Occasionally demonstrating how the Dawa is mixed
    Comply with all safety and health policies when handling the drinks and other beverages.
    Follow correct sequence of service outlined in the F&B Standard Operating Manual.
    Clean glasses that may be used to serve the Dawa/Cocktail in case there is a shortage of clean glasses.
    Issue sales receipts & receive guest cash bill payments and ensure correct change is issued back

    Requirements

    Diploma/Certificate in Food and Beverage service
    Minimum 2 years’ experience as a bartender and mixologis
    Should have an understanding of alcoholic and non-alcoholic drinks including wine, cocktails, beers etc.
    Prior experience as Cocktail Server, Waiter or Waitress will be an added advantage
    Good communications skills
    Must be flexible and able to work with less supervision
    Female candidates are encouraged to apply

  • F&B Controller Intern

    F&B Controller Intern

    Starting date: Immediate.
    RESPONSIBILITIES:
    F&B CONTROLLER INTERN

    Assist in taking monthly inventories of food and beverage and report excess/shortages.
    Assist in spot checking merchandise received daily to determine that it conforms to specifications as to weight, trim and count that it has been properly invoiced.
    Assist in ensuring that adequate controls are maintained over all goods receipt from the point of storage of final delivery.
    Assist in ensuring that all canned and branded items are issued before the expiry dates.
    Participate in planning daily salvage, control and usage of usable left over food items including Banquets.
    Assist in ensuring that all the issues from the stores are properly accounted for and utilized by various departments
    Assist in controlling stock levels and timely ordering and verification of supplies
    Assist in issuing and receiving stock according to laid down procedures and stores practices.
    Assist in preparing monthly reports for distribution to the hotel General Manager, Financial Controller and concerned Heads of Department.
    Any other duty as assigned from time to time

    WHO ARE YOU?
    Required skills and Competencies:

    College diploma or university graduate in Finance or Accounting
    Hospitality certification is an added advantage
    Excellent mathematical and analytical skills
    Have a knowledge of various computer software programs
    Customer service oriented with a positive, energetic, and outgoing can do attitude
    Knowledge of Cost Control.
    Excellent communication skills necessary.

  • Design Intern

    Design Intern

    Founded in Mombasa in 1972, The Tamarind Group owns and operates some of the most successful restaurants and leisure operations in Africa. The group focuses on its original mission of continually improving the quality and value of its services, developing an excellent morale among its employees and maintaining a superior level of social and environmental awareness. We invite you to be part of our team by submitting your application to the following role based at the Tamarind Group.
    Duties and Responsibilities:

    Creating 3D Interior Renderings
    Creating 3D Design Concepts
    Work specifically to create 3D interior architecture drawings
    Conduct research for materials, furniture and photographic images,​ through hardcopy and on-line website Download and edit images and files from websites, catalogs and​websites for use in Photoshop, In Design and/or Revit.
    Project design from start to finish i.e. floor plans, elevations,​ mechanical, Electrical, sections and details
    Project schedules & shop drawings
    Drawing/sketching: Create floor plans, furniture plans by hand​ drafting and AutoCAD;
    Hand sketching/ coloring 3-dimensional images of​ ​interiors and furniture Detail drawings, Sections, Elevations, Keynotes and Index pages
    Ability to meet deadlines.

    Who are You?
    Education Qualification:

    Must have completed at least three years of education pursuing a​B​achelor of Architecture, ​​I​nterior D​esign​or Interior Architecture​from a​ ​reputable university.
    Revit Architecture​ Computer aided design, mechanical drawings, architectural planning​ and design, CAD and technical drawing
    Creativity
    Good communication skills
    A team ​player​

  • Executive Sous Chef

    Executive Sous Chef

    Job Responsibilities:

    Assist the Executive Chef in planning and directing food preparation and culinary activities.
    Leading, managing, and training of BOH kitchen team.
    Develop formal training plans and conducts on the job training sessions for kitchen staff team members.
    In conjunction with the Executive Chef, create, implement, and drive initiatives for the Kitchen Team.
    In conjunction with the Executive Chef modify menus or create new ones in keeping with industry and customer trends.
    Assist the Executive Chef to estimate food requirements and manage food and labour costs, control overtime, and limit waste.
    Assist the Executive Chef assess current financial trends impacting food &beverage and create cost saving initiatives.
    Assist the Executive Chef to perform bi-annual staff appraisals as per TTH guidelines
    Maintain a positive and professional approach with co-workers and customers.
    Conduct daily pre-shift meetings and ensure active participation from all team members.
    Ensure that all F&B service associated are familiar with all menu items from hand provides items for tasting by service associates as per established policy.
    Assist the Executive Chef arrange for equipment purchases and repairs
    Active and positive participation in rectifying arising problems or complaints related to F&B.
    Any other duty as assigned from time to time

    Required skills and Competencies:

    BS degree in Culinary Science or related certificate in culinary training degree.
    Certificates in Fire Safety and First Aid.
    A minimum of 3 years’ food preparation experience, preferably in a high volume, luxury hotel/restaurant environment.
    2 years’ experience in a supervisory role within a high level culinary establishment. Previous catering experience.
    Excellent English verbal and written skills.
    Excellent leadership and team building skills.
    Must be able to follow budgetary guidelines.
    Be tech savvy and have a working knowledge of various computer software programs (MS
    Office, restaurant management software, POS).
    Customer service oriented with a positive can do attitude.
    Well-organized and detail-oriented.

  • Graduate Trainee

    Graduate Trainee

    Job Details
    We are looking for recent graduates to join our TRAINING PROGRAM   in various units within our organization for an experience that will help you set the foundation of your future in the hospitality industry. The programs is designed for 6 months which combines  practical experience and further technical training  which is key for professional development.
    Who are you?
    Energetic, Vibrant, Self-starter, passionate and ready to grow?
    Tamarind Group is seeking for trainees to cover the following areas:-
    Qualifications/Minimum Requirements

    Housekeepers: Certificate/ Diploma in Hospitality Management
    Bartenders : Certificate/ Diploma in Hospitality Management
    Glass hands: Certificate/ Diploma in Hospitality Management
    Waiters: Certificate/ Diploma in Hospitality Management
    Human Resources: Diploma in Human Resource Management
    Accounts: B. Com degree a or CPA 1 or CPA 2 and 3
    Information Technology: Information Technology Graduate