Key Responsibilities
Key Responsibilities
Manage the Catering & Restaurant Management Agreement with the appointed Operator, enforce service levels, and escalate where standards slip.
Set and maintain the Brand Standards Manual covering menu, recipes, plating, service style, hygiene, and guest experience; approve proposed changes.
Own the Approved Supplier List select and approve suppliers, manage pricing and quality, and ensure Operator purchases only against it.
Run quarterly quality programmes including mysteryshopper visits, hygiene audits, and guest feedback; use results to adjust Operator’s performancelinked fee and drive corrective action.
Approve Operator’s staffing establishment and require corrective action or removal of underperforming staff.
Oversee pointofsale operation, daily revenue reconciliation, and banking.
Monitor Operator’s regulatory compliance public health, food hygiene licensing, fire safety, and foodhandler certification.
Report monthly to the Operations/Estates Director on covers, spend, wastage, incidents, and Operator performance against KPIs.
Handle escalated guest complaints and approve refunds or goodwill gestures within authority limits.What We’re Looking For
What We’re Looking For
Solid experience in food & beverage or hospitality management in Kenya (or comparable market), ideally including contract catering or outsourced operator oversight.
Handson experience with supplier management, procurement, (adsbygoogle=window.adsbygoogle||[]).push({});food cost control, and quality/compliance audits.
Working knowledge of Kenyan food safety and public health licensing requirements.
Financial literacy able to read restaurant P&L, manage budgets, and reconcile POS data.
Confidence in holding external contractors accountable to written standards.
Strong bias toward guest experience and quality over margin.
Diploma or degree in hospitality management, culinary arts, or related field is a plus; strong operational track record may substitute.