Main Duties.

• Consistently offer professional, friendly and proactive guest service while supporting fellow Heartists.
• Ensure consistently in the presentation of food items
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure the food preparation is done as per the required standards
• Liaise daily with Executive Sous Chef and outlets Manager to keep open lines of communication regarding colleague feedback on food.
• Observe hygiene standards in the colleague’s restaurant
• Ensure there is no food wastage in the colleague’s restaurant
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage

Qualifications

• Your experience and skills include:
• Creative and passionate about food and customer service
• Able to work in a high-pressure environment
• Excellent interpersonal and communication skills

Job Description

• Offer friendly, professional and engaging services at all times.
• Riase and look after plants from seeds or cuttings.
• Sweep the all the tent pathways
• Dig, plant and weed flower beds and borders.
• Tidy over-grown shrubs and trees and clear paths.
• Control pests that damage plants.
• Use equipment safely, like lawn mowers and hedge trimmers.
• Build items such as sheds, patios or fences.
• Highly responsible

Qualifications

• Passionate and knowledgeable about plants
• Team Plater
• Observant and creative
• Two years in a similar position in hotel industry
• O level education

Main Duties:

• To ensure all disbursements and claims are supported by all necessary documents, processed and certified for receipt of merchandises or services both in quality, quantity and prices.
• To ensure that all sub-ledgers agree with general ledger.
• To prepare monthly journal entries as assigned.
• To post all monthly approved journal entries.
• To prepare and maintain schedules and analyses for all accounts.
• To prepare bank reconciliation statements for all bank Accounts.
• To assist the Unit Accountant in all stages leading to the preparation of all monthly financial reports and analyses.
• To assist in the preparation of Returns and special statistical reports as assigned by the Unit Accountant.
• To ensure that all the journals and related financial reports are properly filed for future reference.
• To assist in implementing and streamlining the internal control procedures covering all activities of the hotel.
•  To ensure that an efficient and accurate filing system, both manual as well as electronically is maintained at all times.
• To ensure that all meetings are well planned, efficient and results oriented.
• To keep and to safeguard all contracts and financial documents.
• To maintain a good rapport and working relationship with staff in the department colleagues and all other departments.
• To fully support the Departmental Training Function in the Department assigned.
• To undertake any reasonable tasks and secondary duties as assigned by the Unit Accountant.
• To project at all times a positive and motivated attitude and exercise self control.
• To have a complete understanding of the Accounts Payable, General Cashiering, and Income Audit Sections in the Operations Manual and Policies & Procedures.
• To be discreet and keep observations confidential and report to the Unit Accountant.
• To ensure that the Place of Work and surrounding area is kept clean and organized at all times.
• To assist in the training of subordinate as part of the effort to build an efficient team and to be able to take an active interest in their individual development and welfare.
• To be thoroughly familiar with the duties and responsibilities of the Heartists responsible be able to train them up to the required standard.
• To carry out quarterly, bi-yearly, yearly inventory of operating equipment.
• To carry out any other reasonable duties as assigned by the Unit Accountant.

Qualifications

• CPA 1 & 2
• Diploma in Accounting
• Two year in a similar position in hospitality industry.
• Ability to work under with minimum supervision

Main Duties:

Reporting to the Senior Sous Chef, responsibilities and essential job functions include but are not limited to the following:

• Responsible for the effective and efficient operation of the Stewarding Department including and maintenance of health, safety, and hygiene in all F&B areas.
• Participates in training of HACCP standards implementation and control in Base of ACCOR Safe Food and Hygiene Standards. Monitor and enforce strict adherence to all HACCP guidelines
• Maintaining main all aspects of food safety within operations. This includes ensuring the proper handling and storage of food and maintaining high standards of hygiene in all areas.
• Responsible for ensuring all procedures align with local health regulations and government requirements, including preparing for internal and external H&S audits.
• Participates in routine inspections of kitchen and heart-of-house areas to identify potential hazards or non-compliance issues and escalate them promptly.
• Ensures accurate tabulation of all losses/breakage and proposes the purchase of all operating equipment.
• Observe safety measures and conserve energy at work places.
• Review all banquet event orders to ensure proper setup is in place.
• Ensure all breakages and chipped items are removed from circulation, inventoried, and part of a robust breakage reduction program.
• Clean all kitchen equipment
• Handle all the equipment with great care
• Control Breakages
• Preparation of buffet equipment prior to functions.

Qualifications

• Reading, writing, and oral proficiency in the English language.
• Hospitality Management or culinary school training required
• HACCP knowledge.
• Ability to work well under pressure in a fast-paced environment.
• Ability to work cohesively as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous at all times.
• Experience in the same position in a luxury Hotel is preferred
• Committed to having a full understanding of health, safety, and environmental practices in the workplace
• Must be results-oriented, very organized, highly motivated, and able to work under pressure
• Must have excellent interpersonal, communication, written and organizational skills
• Knowledge of MS Office Suite

  Main Duties:

• Wipe the machines to remove any traces of drips and dust.
• Ensure that machine steam press, finishing cabinet and ironing table are in good working condition and alert the supervisor or manager or maintenance if otherwise.
• Prioritize your work to start with most urgent and critical
• Check the Care Label for ironing instructions.
• Check for any broken buttons, tears and stains that might have been overseen from the previous stage of laundering. Be on the look out for the common collar and cuff stains.  Give to the Seamstress or Spotter/ Machine operator if otherwise.
• Ensure that all the garments have a tag with the guests name and receipt number/room and if otherwise alert the supervisor.
• Press all guest linen and uniform and to note well done trouser should have a single press line on each leg (formal trousers) and should not have button and pocket impressions. Should also be free from wrinkles.
• Well done jacket and shirt should be free from wrinkles and should not have any press lines on sleeves (roll sleeve). The jacket collar should roll freely and shouldn’t fold elaborately on the fold lines.
• Perform second checks after finishing pressing garments to ensure they are well done before putting on hanger.
• At end of shift ensure machine is switched off and surrounding area is left neat and organized.
• Reports any defective laundry equipment without delay to the laundry manager and in their absence to the chief engineer/his or her assistant
• Ensures that he/she follows health and safety procedures strictly.
• Ensures customers’ instructions are strictly fulfilled, taking extra care to timeliness of collection or delivery
• Ensures that no unauthorized garments are laundered.
• Performs any other duty as assigned by the Supervisors.

Qualifications

• Previous experience in laundry is desired
• Being attentive and sensitive to customers and guests.
• Accurately and promptly fulfilling guest request.
• Understands and anticipates guest needs.
• Maintain high level of knowledge which will enhance the guest experience
• Demonstrates a service attitude that exceeds expectations
• Takes appropriate action to resolve guest complaints.
• Maintains a high level of product and service knowledge

Job Description

• Ensure all hotel housekeeping standards are followed
• Ensure that all guest rooms are cleaned thoroughly and furniture arranged
• Report any lost and found items in guest rooms to the Head Housekeeper for recording and follow up
• Report any rooms that need repair or if any equipment breaks down
• Handle guest queries in the room in accordance with the company standards

Qualifications

• “O” level or college certificate
• Ability to work under minimum supervision
• A person of integrity
• At least two years in a hospitality industry

Job Description

Reporting to the Sous Chef or his designate. Responsibilities and essential job functions include but are not limited to the following

• Consistently offer professional, friendly and proactive guest service while supporting fellow Colleagues
• Ensure consistency in the preparation of all food items for a la carte and/or buffet menus according to hotel recipes and standards
• Actively share ideas, opinions and suggestions in daily shift briefings
• Ensure all kitchen Colleagues are aware of standards and expectations
• Liaise daily with Outlet Chefs to keep open lines of communication regarding guest feedback
• Continually strive to improve food preparation and presentations
• Maintain proper rotation of product in all chillers to minimize wastage/spoilage
• Have full knowledge of all menu items, daily features and promotions
• Ensure the cleanliness and maintenance of all work areas, utensils, and equipment
• Follow kitchen policies, procedures and service standards
• Follow all safety and sanitation policies when handling food and beverage

Qualifications

Your experience and skills include:

• Previous experience in the Culinary field required
• Journeyman’s papers or international equivalent an asset
• Diploma Certification in a Culinary discipline an asset
• Strong interpersonal and problem solving abilities
• Highly responsible & reliable
• Ability to work well under pressure in a fast paced environment
• Ability to work cohesively as part of a team

Job Description

• Ensure safety and security of guests, colleagues and property is strictly maintained
• Monitor the entry and departure of colleagues, visitors and other persons to guard against theft and maintain security of the premises by signing in and out
• Ensure proper communication of the department operations are maintained, through hand held radios and phones
• Enforce policies and procedures as outlined in the security department as per the Fairmont standards
• Ensure all lost and found items are registered and handed over to the Assistant Security Manager for safe keeping.
• Communicate with the management for authorization of visitors without appointment
• Escort guests to their destination and offer help where necessary
• Ensure all items taken out of the Hotel for repair are returned, listed in daily duly gate pass standards.

Qualifications

• At least three years experience in hospitality Industry an added advantage
• Ex Police or military background
• Certification in CPR First Aid required
• Must posses a professional presentation
• Computer literate in Microsoft window applications required
• Valid certificate of Good Conduct
• University/College degree in a related discipline preferred
• Ability to work cohesively with fellow colleagues as part of a team
• Strong interpersonal and problem solving
• Ability to focus attention to gusts needs, remaining calm and courteous at all times

Main Duties

Reporting to the Outlets Manager, responsibilities and essential job functions include but are not limited to the following: 

• To assume responsibility for the smooth running of the Bar, ensuring the complete set up of the bar before and breakdown after service.
• To focus on guest satisfaction and engage and interact with guests.
• To have good working knowledge of all items, including wines, Champagnes, cocktails, beverages and bar food in the Bar and to be able to make appropriate recommendations.
• To have full responsibility for the correct input of all information into the Micros system ensuring that all special requests are clearly communicated to the relevant parties.
• To ensure that drinks served to guests are recorded correctly, with the name of the reservation used on the check.
• Responsible for the safe delivery of all beverages and food to the guest ensuring that all guests’ needs are catered for at all times.
• Responsible for the upkeep of standards of service at all times including all items used during service.
• Handle all payment methods correctly and at the end of the shift, reconcile the collections and deposit the amounts in the general safe ensuring that all steps of the process are duly followed.
• Responsible for maintaining assigned safe to secure float at the end of the shift.
• Responsible for closing end-of-day transactions, including summaries for Discounts, Duty Meals, Business Entertainment, Mpesa, Splits, and Voids and ensure that these are submitted to Finance at the end of the shift.
• To comply with Health and Safety legislation, reporting any accidents and acting responsibly in cases of emergency, attending the appropriate fire safety or hygiene training courses when necessary.
• To participate in training programmes, attend service meetings and to be open and receptive in embracing and implementing new concepts.
• Active upselling.

• Approach all encounters with guests and employees in a friendly, service-oriented manner.
• Maintain regular attendance in compliance with Fairmont Standards, as required by scheduling which will vary according to the needs of the hotel.
• Maintain high standards of personal appearance and grooming, which include wearing the proper uniform and name tag while working.
• Comply at all times with Fairmont standards and regulations to encourage safe and efficient hotel operations.
• Complete all side work and cleaning duties as described in the Standard Operating Procedures.
• Have full knowledge of entire menu, as well as daily specials, desserts, etc.
• Provide attentive service, focusing on guests needs.
• Receive payment for food and beverage provided and provide change and receipt to guests.
• Keep an accurate record of all checks and balances to be presented in a daily report including cash deposits.
• Make coffee, espresso and tea.
• Reconcile all breakfast POS bills while on shift.

Qualifications

• Minimum 1 year experience in Food and Beverage preferably at a luxury property
• An operational knowledge and proficiency in Point of Sale System an asset
• Excellent written/verbal communication and interpersonal skills
• Good wine knowledge helpful as well as liquors.
• Strong guest service orientation
• Able to balance a variety of conflicting priorities while providing guest service