Company Details
Industry:
Food & Beverages
Description:
We are a food catering company, cooking for all types of events, including weddings, "before the wedding" functions, parties, conferences, corporate and office functions, birthday parties, launches, to name a few. Let your event be Simply Divine!
Job Details
Job Type:
Full Time
Workplace Type:
On-site
Qualification:
Diploma
Job Experience:
Mandatory
Job Location:
Nairobi County, Kenya
Closing Date:
Undisclosed
Salary:
Estimated: KES 25,000 - KES 180,000 / month
Other Pay:
Benefits
Job Description
Role Overview
You will take charge of daily food and beverage operations, ensuring every guest receives consistent, high-quality service while the team works efficiently behind the scenes. Your focus will be on translating established service standards into everyday practice, maintaining a calm and organised floor even during peak hours, and acting as the bridge between front-of-house staff and kitchen or management teams.
Key Responsibilities
- Supervise service shifts, assign stations, and monitor the pace and quality of food and beverage delivery from opening to closing.
- Conduct pre-service briefings to align the team on menu updates, special requests, and daily operational priorities.
- Inspect table setups, grooming standards, and service areas so that every detail matches the outlet’s established protocols.
- Handle guest feedback and service recovery in real time, turning complaints into opportunities for repeat visits.
- Enforce food safety, hygiene, and ISO-based operational procedures across all service touchpoints, including documentation and audit readiness.
- Support the training of new and existing team members on service techniques, product knowledge, and compliance standards.
- Monitor inventory levels for service supplies and collaborate with the kitchen or purchasing team to prevent shortages.
Requirements & Qualifications
- At least two years of practical hospitality experience in a similar supervisory or service leadership capacity.
- Solid working knowledge of food and beverage service sequence, etiquette, and standard operating procedures.
- Familiarity with ISO standards and how they apply to hospitality service delivery, quality control, and continuous improvement.
- Ability to keep a composed, professional demeanour while managing multiple tables and unexpected issues simultaneously.
- Strong communication skills to lead a diverse team and interact confidently with guests from different backgrounds.
- Basic proficiency with point-of-sale systems, reservations software, and Microsoft Office or equivalent tools.
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Contact Information
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