Located at the main entrance to the Sanctuary, Taita Hills Safari Resort & Spa is an inviting stone building of 60 spacious rooms and two suites, all with their own private viewing balcony. It has a museum that displays some of the World War 1 memorabilia as part of the rich history of Taita Taveta County. Taita Hills Safari Resort & Spa is located at the main entrance to the Taita Hills Sanctuary in South Eastern Kenya, 400 km from Nairobi and 200 km from Mombasa. An hour flight from Nairobi or 30 min from Mombasa by private charter lands at the hotel’s own airstrip. The sanctuary is a 3-hour drive from Mombasa and a 6-hour drive from Nairobi on tarmac roads.

Roles and Responsibilities

• Oversee Operations: Manage daily F&B operations, including restaurants and bars.
• Staff Management: Recruit, train, and supervise F&B staff.
• Customer Service: Ensure high service standards and handle guest feedback. Menu Development: Work with chefs to create and update menus.
• Budget Management: Control costs and optimize revenue.
• Inventory Control: Manage inventory, ordering, and stock. Compliance: Ensure adherence to health, safety, and food regulations.
• Marketing: Develop and execute marketing strategies and promotions.
• Quality Assurance: Maintain high standards of food and beverage quality. Financial Reporting: Prepare reports and analyze performance metrics. Coordination: Collaborate with other departments for seamless operations.

Qualification and Experience

• Education: Bachelor’s degree in Hospitality Management, Business
• Administration, or a related field.
• Experience: Several years of experience in the food and beverage industry. including supervisory or managerial roles.
• Skills: Strong leadership, communication, and interpersonal skills.
• Knowledge: Understanding of food safety regulations, inventory management, and cost control.
• Certifications: Relevant certifications, such as food safety and hygiene certifications, are often preferred.
• Technical Skills: Proficiency in F&B management software and pointofsale (POS) systems.
• ProblemSolving: Ability to handle customer complaints and resolve issues efficiently.
• Financial Acumen: Experience in budgeting, financial reporting, and cost management.
• Creativity: Skills in menu planning and developing marketing strategies