Oversee the primary duties associated with this role, ensuring meticulous execution of all assigned tasks. Lead critical projects from inception to completion, maintaining strict adherence to established guidelines and deadlines. Collaborate effectively with cross-functional teams to streamline processes and achieve organizational objectives. Monitor performance metrics to evaluate progress and implement data-driven improvements where necessary. Represent the company in client interactions, demonstrating professionalism and expertise in all engagements. Manage resources efficiently to optimize productivity and reduce operational costs.
Support the seamless execution of daily operations within the company restaurant by facilitating efficient kitchen and front-of-house functions.
Assist in preparing meals, organizing dishes, and serving food while strictly adhering to cleanliness and hygiene protocols throughout all operations.
Support the organization of internal and corporate receptions, as well as catering services for meals, tailored to the needs of company executives, visitors, and external guests, maintaining a high standard of professional hospitality.
Ensure that the kitchen, dining, and front-of-house areas remain consistently clean and well-organized, with all supplies, utensils, and tableware meticulously arranged and readily accessible.
Facilitate the adoption of 6S management principles to maintain a workplace that is consistently clean, safe, and well-organized.
Collaborate seamlessly with kitchen and front-of-house personnel to streamline food service operations, optimize workflow efficiency, and ensure meals are delivered promptly.
Support the oversight of food handling protocols while verifying adherence to hygiene and sanitation regulations and safety protocols.
Facilitate the setup and organization of dining spaces for meetings, corporate events, and specialized hospitality occasions.
Ensure that kitchen supplies and equipment are handled, stored, and accounted for in accordance with established protocols and best practices.
Bachelor’s or advanced degree in a relevant discipline, coupled with a minimum of three years of hands-on experience in the field, is required. Proficiency in industry-standard software and tools, along with strong analytical and problem-solving capabilities, is essential. Exceptional written and verbal communication skills are a must, alongside the ability to collaborate effectively within cross-functional teams. Knowledge of regulatory requirements and adherence to best practices in the area of specialization are also mandatory.
A diploma or degree in Food Production, Hospitality Management, Hotel Management, or a related discipline is required.
Seeking candidates with at least five years of hands-on experience in hotel operations, restaurant management, culinary support roles, or broader hospitality service environments.
Possesses fundamental understanding of food preparation techniques, sanitation protocols, and service excellence standards within the hospitality industry.
Effective collaboration and interpersonal abilities are essential, along with clear and concise communication skills.
Demonstrated capability to thrive in high-pressure, dynamic settings while effectively prioritizing and executing multiple responsibilities concurrently.
Maintaining meticulous organization and ensuring a high standard of cleanliness are essential attributes for this role.
To initiate the application process, candidates are required to follow the specified submission method outlined in the application instructions. The chosen method ensures that all necessary documentation, including the resume, cover letter, and any supplementary materials, is delivered effectively to the hiring team for review. Adhering to this procedure is essential to ensure that applications are processed promptly and accurately.
Should you meet the listed qualifications, kindly submit your CV to hrkisumu@twyfordtile.com.
Qualifications
BA/BSc/HND , Diploma
Experience Required
5 years
