Job Role:

• Provide strategic and academic leadership for the department.
• Ensure the effective implementation of industry-aligned training programs.
• Supervise trainers, ensure syllabus coverage, and uphold training quality standards.
• Oversee student assessment, industrial attachment and progression processes.
• Coordinate departmental budgeting, timetabling and resource planning.
• Lead internal quality audits, curriculum reviews, and stakeholder engagement.
• Drive continuous improvement and uphold institutional policies.

Qualifications

• Bachelor’s Degree or Higher National Diploma in Hospitality Management, Hotel & Restaurant Management or a closely related field.
• Certification in either Food Safety, HACCP, Culinary Arts or Travel Operations from recognized professional bodies (e.g., IATA, AHLEI, City & Guilds, KPSGA) is desirable and will be an added advantage.
• Minimum 7 years of teaching and training experience in a TVET or college environment, with at least 2 years in a leadership or supervisory role.
• Demonstrated experience in curriculum development, industry collaboration and skills-based training delivery.
• Experience supervising practical assessments, industrial attachments and coordinating with industry players.
• Strong leadership and team coordination skills.
• Practical knowledge and hands-on skills in any of the department’s key areas (e.g., Food Production, Service, Housekeeping, Front Office).
• Good understanding of TVET CDACC, ICM and KNEC curriculum frameworks.
• Excellent communication, mentorship and interpersonal skills.
• Strong commitment to quality assurance, student progression, and staff development.
• Proficient in report writing, data management, and academic planning tools.