Career Opportunities at Beachfront Vipingo

Education, Skills and Experience

• Bachelor's Degree in Hospitality Management, Hotel Management, or related field
• Master's Degree in Hospitality Management, Hotel Management, or related field will be an added advantage.
• Minimum Ten (10) years' progressive hotel management experience, with at least 5 years at senior management level in a four-star or five-star hotel.
• Strong leadership, financial management, strategic planning and guest service skills.
• Experience in hotel pre- and post-opening operations.

Duties and Responsibilities

• Provide overall strategic leadership and direction for the hotel.
• Develop and implement business plans, budgets, and operational strategies.
• Ensure achievement of revenue, profitability, and occupancy targets.
• Oversee all hotel departments to ensure efficient operations and service delivery.
• Monitor guest satisfaction and implement service improvement initiatives.
• Ensure compliance with company policies, legal requirements, and hospitality standards.
• Lead, mentor, and evaluate departmental heads and staff.
• Develop and maintain relationships with key stakeholders, clients, and partners.
• Review operational and financial performance reports and take corrective action where necessary.
• Ensure effective risk management, safety, and security practices within the hotel.
• Approve major procurement and capital expenditure decisions.
• Drive business growth through innovation and market expansion initiatives.

Department: Finance

Reports to: General Manager

Supervises

• Accountant
• Accounts Assistant
• Cost Controller
• Storekeeper

Job Purpose

• To provide strategic leadership and oversight of the company's financial management by planning, directing, and controlling all financial operations, ensuring effective financial stewardship, statutory compliance, robust internal controls, and the long-term financial sustainability and profitability of Beachfront Vipingo.

Duties

• Develop, implement, and monitor the company's annual budgets, forecasts, and financial plans to support strategic and operational objectives.
• Prepare accurate and timely financial statements, management accounts, and other financial reports for Management and the Board of Directors.
• Manage the company's cash flow, working capital, banking relationships, and liquidity to ensure financial stability and operational efficiency.
• Oversee payroll processing and ensure the accurate and timely payment of salaries, statutory deductions, and employee benefits.
• Monitor and control operational costs by implementing effective budgeting, expenditure controls, and cost optimization initiatives.
• Oversee procurement-related financial processes to ensure compliance with approved budgets, company policies, and value-for-money principles.
• Manage the company's assets by maintaining accurate asset registers, overseeing asset valuation, and safeguarding organizational resources.
• Establish, implement, and monitor effective internal financial controls, accounting systems, and risk management measures to safeguard company assets.
• Ensure compliance with all statutory financial obligations, including taxation, financial reporting standards, and other regulatory requirements.
• Coordinate internal and external audits by facilitating audit processes, addressing audit findings, and implementing corrective actions where necessary.
• Perform any other duties as may be assigned by the General Manager from time to time.

KPIs

• Budget Variance maintained within approved limits.
• Positive cash flow and effective working capital management.
• Cost control achieved within approved expenditure thresholds.
• Compliance with internal and external audit requirements with minimal or no audit findings.
• Timely collection of receivables and maintenance of acceptable Accounts Receivable Days.
• Accuracy and integrity of inventory records and asset registers.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Finance, Accounting, Commerce, Business Administration (Finance/Accounting Option), or a related field from a recognized institution.
• Certified Public Accountant of Kenya (CPA(K). ACCA or relevant professional qulaification
• Minimum of Seven (7) years' relevant experience in financial management in the hospitality industry.
• Strong financial management, budgeting, financial reporting, taxation, cash flow management, analytical, leadership, communication, problem-solving, and decision-making skills, with proficiency in accounting software, ERP systems, and Microsoft Office applications, particularly Microsoft Excel.
• Membership in a relevant professional body.

Department: Human Resource & Administration

Reports to: General Manager

Supervises

• Human Resource Officer
• Training Officer
• Administrative Assistant

Job Purpose

• To provide strategic and operational leadership in Human Resource Management by planning, developing, implementing, and monitoring human resource policies, systems, and practices that attract, develop, motivate, and retain a highly competent workforce while ensuring compliance with Kenyan labour laws and hospitality industry standards.

Duties

• Coordinate the recruitment, selection, onboarding, and retention of competent employees in line with the company's workforce requirements.
• Develop, implement, and monitor the performance management system to enhance employee productivity and organizational performance.
• Promote employee welfare, engagement, and well-being by fostering a positive work environment and addressing employee relations matters.
• Identify training and development needs and coordinate staff learning, capacity-building, and succession planning initiatives.
• Manage disciplinary and grievance processes in accordance with company policies, labour laws, and the principles of natural justice.
• Administer employee leave, attendance, and other HR records while ensuring compliance with company policies and statutory requirements.
• Coordinate payroll administration by ensuring the timely and accurate submission of payroll inputs, statutory deductions, and employee benefits.
• Develop, review, implement, and enforce human resource policies, procedures, and best practices to support organizational objectives.
• Coordinate staff performance appraisals and provide guidance on performance improvement and career development initiatives.
• Ensure compliance with Kenyan labour laws, occupational health and safety regulations, statutory obligations, and other relevant employment legislation.
• Perform any other duties as may be assigned by the General Manager from time to time.

KPIs

• Staff turnover maintained within approved targets.
• Annual staff training hours achieved in accordance with the training plan.
• High employee satisfaction and engagement levels.
• Recruitment completed within the approved time-to-hire targets.
• Full compliance with labour laws, statutory requirements, and company HR policies.

Qualifications

• Bachelor's Degree in Human Resource Management, Business Administration, Commerce, or a related field from a recognized institution.
• Membership of the Institute of Human Resource Management (IHRM) in good standing. CHRP (K) certification is a must
• Minimum of Seven (7) years' relevant experience in Human Resource Management in the hospitality industry.
• Strong knowledge of Kenyan labour laws, recruitment, employee relations, performance management, training and development, HR policy implementation, payroll coordination, leadership, communication, conflict resolution, and proficiency in HRIS and Microsoft Office applications.

Department: Sales & Marketing

Reports to: General Manager

Supervises

• Sales and Marketing Officer
• Sales Executives
• Digital Marketing Officer
• Graphic Designer

Job Purpose

• To provide strategic leadership in the development and execution of the company's sales, marketing, branding, and business development strategies to drive revenue growth, increase market share, strengthen the Beachfront Vipingo brand, and maximize occupancy, conferences, events, food and beverage sales, and other revenue-generating streams.

Key Duties and Responsibilities

• Develop, implement, and monitor sales, marketing, and business development strategies to achieve the company's revenue and market growth objectives.
• Develop and manage corporate sales initiatives by identifying, negotiating, and maintaining strategic relationships with corporate clients, travel agents, tour operators, and other business partners.
• Drive conference, meetings, incentives, conventions, and exhibitions (MICE) sales to maximize conference and events revenue.
• Develop and promote wedding, social events, and special events packages to increase bookings and enhance revenue generation.
• Develop and oversee digital marketing campaigns across online platforms to increase brand visibility, customer engagement, and direct bookings.
• Manage the company's social media platforms by creating engaging content, monitoring performance, and strengthening the organization's online presence.
• Develop and maintain the Beachfront Vipingo brand identity through effective marketing communications, advertising, public relations, and promotional activities.
• Conduct market research, competitor analysis, and customer trend assessments to identify new business opportunities and support strategic decision-making.
• Develop and maintain strong customer relationships through effective customer relationship management (CRM) initiatives to enhance customer loyalty and repeat business.
• Prepare sales forecasts, revenue projections, and periodic performance reports to support strategic planning and decision-making.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Achievement of room revenue targets.
• Growth in conference, events, and banquet revenue.
• Growth in food and beverage revenue generated through marketing initiatives.
• Number of new corporate accounts acquired and retained.
• Growth in website traffic, direct bookings, and online enquiries.
• Growth in social media engagement, brand awareness, and digital campaign performance.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Marketing, Hospitality Management, Tourism Management, Business Administration, or a related field from a recognized institution.
• Minimum of Seven (7) years' relevant experience in sales and marketingin the hospitality industry.
• Strong skills in sales management, business development, digital marketing, brand management, customer relationship management, market research, negotiation, communication, leadership, data analysis, and proficiency in CRM systems and Microsoft Office applications.

Department: Kitchen

Reports to: General Manager

Supervises

• Sous Chef
• Chef de Partie
• Commis Chefs
• Pastry Chef
• Cooks
• Kitchen Stewards

Job Purpose

• To provide strategic leadership and management of all kitchen operations by planning, organizing, and overseeing food production to ensure exceptional food quality, innovation, hygiene, cost control, and operational efficiency while delivering outstanding dining experiences and maximizing departmental profitability.

Duties

• Develop and review menus that meet customer preferences, promote innovation, and support the company's revenue and profitability objectives.
• Prepare, monitor, and control food costing to ensure efficient utilization of resources and achievement of approved cost targets.
• Implement and maintain HACCP principles, food safety standards, and hygiene procedures in compliance with statutory and company requirements.
• Supervise and coordinate all kitchen operations to ensure efficient food preparation, production, and timely service delivery.
• Coordinate with suppliers to ensure the timely procurement of quality food products and kitchen supplies while maintaining established standards.
• Ensure consistent food quality, presentation, portion control, and compliance with established culinary standards.
• Plan staff schedules and allocate duties to ensure adequate staffing levels and efficient kitchen operations.
• Monitor and control inventory levels, stock rotation, and storage practices to minimize losses and maintain optimal stock levels.
• Implement waste reduction initiatives through effective inventory management, portion control, and efficient kitchen operations.
• Coordinate the training, coaching, and development of kitchen staff to enhance skills, productivity, and succession planning.
• Perform menu engineering and recipe standardization to optimize profitability, customer satisfaction, and operational efficiency.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Food cost maintained within approved targets.
• Compliance with kitchen hygiene and food safety standards.
• Guest satisfaction ratings on food quality and presentation.
• Reduction in food wastage and kitchen losses.
• Timely preparation and service of meals in accordance with established service standards.
• Profitability of menu items through effective menu engineering and cost management.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Culinary Arts, Hospitality Management, Food Production, Hotel Management, or a related field from a recognized institution. A Diploma in Culinary Arts or Food Production with extensive relevant experience may be considered.
• Minimum of Seven(7) years' relevant experience in food production in a hotel or hospitality environment.
• Strong culinary, menu planning, food costing, kitchen management, food safety, leadership, inventory management, staff development, communication, problem-solving, and organizational skills, with proficiency in kitchen management systems and Microsoft Office applications.

Department: Food & Beverage

Reports to: General Manager

Supervises

• Restaurant Supervisors
• Bar Supervisor
• Restaurant Staff
• Bartenders

Job Purpose

• To provide strategic leadership and management of all food and beverage operations by ensuring exceptional service delivery, operational efficiency, revenue growth, quality standards, and customer satisfaction while maximizing departmental profitability.

Key Duties and Responsibilities

• Plan, coordinate, and oversee all restaurant operations to ensure efficient service delivery and an exceptional guest dining experience.
• Manage bar operations by ensuring effective beverage service, stock control, compliance with licensing requirements, and profitability.
• Coordinate banquet, conference, and event food and beverage services to ensure seamless execution and customer satisfaction.
• Develop, implement, and monitor food and beverage service standards to maintain consistency and operational excellence.
• Monitor beverage purchasing, inventory, costing, and stock controls to minimize losses and maximize profitability.
• Coordinate the training, coaching, and performance management of food and beverage staff to enhance service quality and productivity.
• Develop and implement promotional campaigns and sales initiatives to increase food and beverage revenue.
• Resolve guest complaints and service issues promptly while ensuring high levels of customer satisfaction and service recovery.
• Monitor departmental revenue, costs, and budgets, and implement strategies to achieve revenue and profitability targets.
• Ensure compliance with food safety, hygiene, quality assurance, and statutory requirements across all food and beverage operations.
• Perform menu engineering in collaboration with the Executive Chef to optimize pricing, profitability, and customer preferences.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Achievement of restaurant and food & beverage revenue targets.
• Beverage cost maintained within approved targets.
• Guest satisfaction ratings for food and beverage services.
• Upselling and average spend per guest achieved against set targets.
• Table turnover rate achieved in accordance with operational targets.
• Food cost maintained within approved budget.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Hospitality Management, Hotel Management, Food & Beverage Management, Tourism Management, or a related field from a recognized institution. A Diploma in Hospitality Management or a related field with extensive relevant experience may be considered.
• Minimum of Seven (7) years' relevant experience in food and beverage operations.
• Strong knowledge of restaurant and bar operations, banquet management, customer service, food safety, inventory control, budgeting, menu engineering, leadership, communication, problem-solving, and proficiency in point-of-sale (POS) systems and Microsoft Office applications.

Department: Rooms Division

Reports to: General Manager

Supervises

• Front Office Supervisor
• Receptionists
• Guest Relations Officer
• Concierge
• Bell Attendants
• Reservations Officer
• Night Auditor

Job Purpose

• To provide strategic leadership and management of all front office operations by ensuring seamless guest arrivals, stays, and departures, delivering exceptional customer service, maximizing room revenue, and maintaining efficient reception, reservations, and guest relations services in line with Beachfront Vipingo's service standards.

Key Duties and Responsibilities

• Plan, coordinate, and oversee all front office operations to ensure efficient reception, check-in, check-out, and guest service processes.
• Manage room reservations and inventory to maximize occupancy, revenue, and operational efficiency.
• Promote exceptional guest relations by ensuring prompt response to guest enquiries, requests, feedback, and complaints.
• Coordinate the arrival, stay, and departure of VIP guests to ensure personalized and memorable guest experiences.
• Oversee cash handling, billing, and front office financial transactions to ensure accuracy and accountability.
• Supervise night audit activities to ensure accurate financial reconciliation, reporting, and system integrity.
• Resolve guest complaints and service issues promptly while implementing effective service recovery measures.
• Monitor room occupancy, room rates, and revenue performance, and implement strategies to optimize revenue generation.
• Prepare staff schedules and allocate duties to ensure adequate staffing levels and efficient front office operations.
• Coordinate the training, coaching, and performance management of front office staff to enhance service quality and operational excellence.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings for front office services.
• Average guest check-in time achieved within established standards.
• Average guest check-out time achieved within established standards.
• Reservation accuracy maintained within approved targets.
• Room occupancy achieved against approved targets.
• Front office revenue optimization through effective room inventory and rate management.

Education, Skills and Experience

Must have:

• Diploma in Front Office Management, Hospitality Management, Tourism Management, or a related field from a recognized institution. A Bachelor's Degree in Hospitality Management, Tourism Management, Business Administration, or a related field will be an added advantage.
• Minimum of Seven (7) years' relevant experience in front office operationspreferably in the hospitality industry.
• Strong knowledge of front office operations, reservations management, guest relations, revenue optimization, customer service, leadership, communication, conflict resolution, problem-solving, and proficiency in Property Management Systems (PMS), Point-of-Sale (POS) systems, and Microsoft Office applications.

Department: Rooms Division

Reports to: General Manager

Supervises

• Housekeeping Supervisors
• Room Attendants
• Laundry Supervisor
• Laundry Attendants
• Public Area Attendants
• Linen Attendant
• Grounds & Environment Team

Job Purpose

• To provide strategic leadership and management of all housekeeping, laundry, and public area operations by ensuring exceptional standards of cleanliness, hygiene, comfort, and presentation throughout Beachfront Vipingo while promoting operational efficiency, cost control, and compliance with health, safety, and environmental standards.

Key Duties and Responsibilities

• Plan, coordinate, and oversee all housekeeping operations to ensure guest rooms, public areas, and back-of-house areas are maintained to the highest standards of cleanliness and presentation.
• Manage laundry operations to ensure the timely cleaning, handling, and distribution of linen, uniforms, and guest laundry.
• Monitor linen inventory and implement effective linen control measures to minimize losses and maintain adequate stock levels.
• Ensure all public areas are maintained in a clean, safe, and welcoming condition in accordance with the company's quality standards.
• Coordinate landscaping and grounds maintenance activities to enhance the overall appearance and ambience of the property.
• Oversee pest control programmes to ensure a safe, hygienic, and pest-free environment throughout the premises.
• Ensure cleanliness and proper maintenance of swimming pool surroundings, recreational areas, and outdoor facilities.
• Coordinate floral arrangements and décor to enhance the aesthetic appeal of guest rooms, public areas, and special events.
• Monitor housekeeping inventories, equipment, and supplies to ensure efficient stock control and cost management.
• Coordinate the training, coaching, and performance management of housekeeping staff to promote service excellence and operational efficiency.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Room cleanliness scores achieved in accordance with established standards.
• Laundry quality and turnaround time maintained within approved service standards.
• Timely resolution of guest housekeeping complaints and service requests.
• Accuracy of linen inventory and lost-and-found records.
• Staff productivity achieved against established housekeeping performance targets.
• Housekeeping operating costs maintained within the approved budget.

Education, Skills and Experience

Must have:

• Diploma in Housekeeping and Laundry Management, Hospitality Management, or a related field from a recognized institution. A Bachelor's Degree in Hospitality Management or a related field will be an added advantage.
• Minimum of Seven (7) years' relevant experience in housekeeping operationsin the hospitality industry.
• Strong knowledge of housekeeping and laundry operations, hygiene and sanitation standards, inventory and linen control, staff supervision, budgeting, customer service, leadership, communication, problem-solving, and proficiency in housekeeping management systems and Microsoft Office applications.

Department: Engineering & Maintenance

Reports to: General Manager

Supervises

• Electrician
• Plumber

Job Purpose

• To provide strategic leadership and technical oversight of all engineering and maintenance operations by ensuring the efficient operation, maintenance, safety, and reliability of the company's buildings, equipment, utilities, and infrastructure while supporting uninterrupted business operations and exceptional guest experiences.

Key Duties and Responsibilities

• Develop and implement preventive maintenance programmes to ensure the reliability and longevity of buildings, equipment, plant, and infrastructure.
• Oversee the maintenance and repair of electrical systems to ensure safe and uninterrupted power supply across the property.
• Supervise plumbing systems, including water supply, drainage, and sanitation systems, to ensure efficient operation and compliance with safety standards.
• Manage water supply, storage, treatment, and distribution systems to ensure adequate and reliable water services throughout the property.
• Oversee the operation, servicing, and maintenance of generators and backup power systems to ensure business continuity.
• Supervise the operation and maintenance of air conditioning, ventilation, and refrigeration systems to maintain guest comfort and operational efficiency.
• Ensure fire detection, alarm, suppression, and emergency systems are properly maintained, tested, and compliant with statutory requirements.
• Implement energy conservation and sustainability initiatives to improve operational efficiency and reduce utility costs.
• Develop and monitor maintenance schedules, work plans, and asset maintenance records to ensure timely completion of maintenance activities.
• Supervise contractors and service providers to ensure quality workmanship, compliance with contractual obligations, and adherence to health and safety standards.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Equipment downtime maintained within approved targets.
• Preventive maintenance completed in accordance with approved schedules.
• Utility consumption maintained within approved efficiency targets.
• Average maintenance and repair response time achieved within established service standards.
• Compliance with health, safety, fire, and engineering statutory requirements.
• Maintenance expenditure maintained within the approved budget.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Mechanical Engineering, Electrical Engineering, Building Services Engineering, Civil Engineering, Mechatronics Engineering, or a related engineering discipline from a recognized institution.
• Registration with the Engineers Board of Kenya (EBK) or membership of a relevant professional engineering body will be an added advantage.
• Minimum of Five (5) years' relevant experience in engineering and maintenance operationsin the hospitality industry.
• Strong knowledge of building services, electrical and mechanical systems, preventive maintenance, energy management, occupational health and safety, project management, leadership, problem-solving, contractor management, and proficiency in maintenance management systems.

Department: Security

Reports to: General Manager

Supervises

• Security Officers
• CCTV Operator

Job Purpose

• To provide leadership and oversight of the company's security operations by ensuring the safety and security of guests, employees, visitors, company assets, and facilities through effective security management, risk mitigation, surveillance, and emergency preparedness.

Key Duties and Responsibilities

• Develop, implement, and monitor security policies, procedures, and standard operating procedures to safeguard the company's people, assets, and property.
• Supervise security personnel and CCTV operations to ensure effective surveillance, incident monitoring, and compliance with security procedures.
• Manage access control systems, visitor management, and vehicle movement to maintain a secure environment.
• Conduct routine security patrols, inspections, and risk assessments to identify and mitigate potential security threats.
• Investigate security incidents, accidents, theft, and breaches, and prepare comprehensive incident reports with appropriate recommendations.
• Coordinate emergency response activities, including fire drills, evacuations, and crisis management, to ensure business continuity and guest safety.
• Liaise with the police, fire department, emergency services, and other security agencies on matters relating to security and emergency response.
• Ensure the protection of guests, employees, visitors, cash, company property, and other assets through effective security measures.
• Prepare daily, weekly, and monthly security reports, including incident analysis and recommendations for continuous improvement.
• Coordinate security awareness programmes and training for employees on safety, emergency response, and security procedures.
• Perform any other duties as may be assigned by the General Manager from time to time.

Key Performance Indicators (KPIs)

• Reduction in the number of security incidents and losses.
• Emergency response time achieved within established standards.
• Compliance with security policies, procedures, and statutory requirements.
• Guest and employee safety and security satisfaction ratings.
• CCTV system availability and operational uptime.
• Timely completion and resolution of incident investigations.

Education, Skills and Experience

Must have:

• Diploma in Security Management, Criminology, Disaster Management, or a related field from a recognized institution. A Bachelor's Degree in a related field will be an added advantage.
• Minimum of Five (5) years' relevant experience in security operationspreferably in the hospitality industry.
• Strong knowledge of security operations, CCTV systems, access control, emergency response, investigations, risk assessment, leadership, communication, report writing, conflict resolution, problem-solving, and proficiency in security management systems.

Department: FinanceReports To: Finance Manager

Job Purpose

• To maintain accurate financial records, prepare financial reports, manage accounting transactions, ensure compliance with statutory and organizational financial policies, and support prudent financial management to facilitate efficient operations and informed decision-making at Crown Beachfront Vipingo.

Key Duties and Responsibilities

• Prepare and maintain accurate books of accounts in accordance with accounting standards and company policies.
• Process journal entries and maintain the general ledger.
• Prepare monthly, quarterly and annual financial statements and management reports.
• Reconcile bank accounts, supplier statements and other balance sheet accounts.
• Monitor cash flow and prepare cash flow reports for management.
• Process accounts payable and accounts receivable transactions accurately and within stipulated timelines.
• Prepare statutory deductions and tax returns and ensure timely submission to relevant authorities.
• Assist in the preparation of annual budgets, forecasts and financial projections.
• Monitor expenditure against approved budgets and report any variances.
• Maintain the fixed asset register and perform periodic asset reconciliations.
• Support internal and external audits by preparing schedules and providing the required documentation.
• Ensure compliance with financial policies, internal controls and statutory requirements.
• Liaise with banks, suppliers, auditors and regulatory agencies on financial matters.
• Generate financial reports using accounting software and ERP systems.
• Perform any other duties as may be assigned by the Finance Manager.

Key Performance Indicators (KPIs)

• Timely preparation of monthly and annual financial reports.
• Accuracy of financial records and reconciliations.
• Timely processing of supplier and customer transactions.
• Compliance with statutory tax filing and payment deadlines.
• Budget variance maintained within approved thresholds.
• Number of audit queries and resolution timelines.
• Accuracy and completeness of the general ledger and fixed asset register.
• Timeliness of bank and account reconciliations.
• Compliance with internal financial controls and company policies.
• Quality and timeliness of management financial reports.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Finance, Accounting, Commerce, Business Administration (Finance/Accounting Option), or a related field from a recognized institution.
• CPA Intermediate Level or CPA(K) Finalist
• Minimum of three (3) years' relevant accounting experience in the hospitality industry.
• Membership in a relevant professional body.
• Strong knowledge of financial management, budgeting, financial reporting, taxation, cash flow management and internal controls.
• Proficiency in accounting software, ERP systems and Microsoft Office applications, particularly Microsoft Excel.

Department: FinanceReports To: Accountant

Job Purpose

• To support the Finance Department by processing financial transactions, maintaining accurate accounting records, reconciling accounts, and ensuring timely and accurate financial documentation in accordance with company policies and established accounting procedures.

Key Duties and Responsibilities

• Process supplier invoices, payment vouchers and receipts.
• Record financial transactions in the accounting system.
• Assist in maintaining accurate books of accounts and financial records.
• Prepare bank, supplier and customer reconciliations.
• Process accounts payable and accounts receivable transactions.
• Maintain petty cash records and prepare petty cash reconciliations.
• Verify supporting documents before payment processing.
• Assist in preparing financial reports and schedules.
• File and maintain accounting documents and records.
• Support statutory compliance by preparing required financial documentation.
• Assist during internal and external audits.
• Maintain confidentiality of financial information.
• Perform any other duties as assigned by the Accountant or Finance Manager.

Key Performance Indicators (KPIs)

• Accuracy of financial records maintained.
• Timely processing of invoices and payments.
• Timeliness of account reconciliations.
• Accuracy of petty cash management.
• Completeness of financial documentation.
• Number of accounting errors reported.
• Timely filing of financial documents.
• Compliance with company financial procedures.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Finance, Accounting, Commerce, Business Administration (Finance/Accounting Option), or a related field from a recognized institution.
• CPA Intermediate Level or equivalent accounting professional qualification.
• Minimum of two (2) years' relevant accounting experience, preferably in the hospitality industry.
• Proficiency in accounting software, ERP systems and Microsoft Office applications, particularly Microsoft Excel.

Department: FinanceReports To: Finance Manager

Job Purpose

• To monitor and control operational costs by managing inventory, analyzing food and beverage costs, ensuring accurate stock valuation, and providing timely cost reports to enhance profitability and operational efficiency.

Key Duties and Responsibilities

• Monitor food, beverage and operational costs.
• Conduct daily, weekly and monthly inventory reconciliations.
• Prepare food cost, beverage cost and inventory reports.
• Review purchase orders, receiving reports and inventory transactions.
• Monitor stock movements and investigate inventory variances.
• Verify recipe costing and menu costing.
• Participate in periodic stock counts and reconciliations.
• Monitor wastage, spoilage and pilferage and recommend corrective measures.
• Ensure compliance with inventory control procedures.
• Work closely with the Kitchen, Food and Beverage, Purchasing and Stores Departments.
• Prepare cost variance analyses and management reports.
• Support budgeting and forecasting activities.
• Recommend cost-saving initiatives without compromising service quality.
• Perform any other duties as assigned by the Finance Manager.

Key Performance Indicators (KPIs)

• Food cost percentage achieved.
• Beverage cost percentage achieved.
• Inventory variance levels.
• Accuracy of inventory valuation.
• Timeliness of inventory reconciliations.
• Reduction in wastage and stock losses.
• Timely preparation of cost reports.
• Compliance with inventory control procedures.
• Cost savings realized through efficiency initiatives.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Finance, Accounting, Commerce, Hospitality Management or a related field from a recognized institution.
• CPA Intermediate Level or equivalent accounting professional qualification.
• Minimum of three (3) years' relevant experience in cost control within the hospitality industry.
• Proficiency in accounting software, inventory management systems, ERP systems and Microsoft Office applications, particularly Microsoft Excel.

Department: FinanceReports To: Accountant

Job Purpose

• To receive and process payments accurately, maintain proper cash records, balance daily collections, and provide efficient customer service while ensuring compliance with established financial procedures and internal controls.

Key Duties and Responsibilities

• Receive cash, card and electronic payments from guests.
• Issue official receipts for all transactions.
• Operate Point of Sale (POS) systems accurately.
• Balance cash drawers at the beginning and end of each shift.
• Prepare daily cash reconciliation reports.
• Process refunds and adjustments in accordance with company policies.
• Ensure safe custody of cash and other negotiable instruments.
• Prepare daily banking schedules and support bank deposits.
• Maintain accurate records of all cash transactions.
• Report cash discrepancies promptly.
• Provide courteous customer service to guests.
• Ensure compliance with cash handling procedures and financial controls.
• Perform any other duties as assigned by the Accountant or Finance Manager.

Key Performance Indicators (KPIs)

• Accuracy of daily cash reconciliations.
• Zero unexplained cash shortages or overages.
• Timeliness of banking and cash reporting.
• Accuracy of POS transactions.
• Compliance with cash handling procedures.
• Customer satisfaction with payment services.
• Timely submission of daily cash reports.
• Number of transaction errors recorded.

Education, Skills and Experience

Must have:

• Diploma in Accounting, Finance, Commerce, Business Administration or a related field from a recognized institution. Bachelor’s Degree will be an added advantage.
• CPA Foundation Level or equivalent accounting professional qualification.
• Minimum of two (2) years' relevant experience as a Cashier, preferably in the hospitality industry.
• Knowledge of cash handling procedures, Point of Sale (POS) systems and basic accounting principles.
• Proficiency in Microsoft Office applications and computerized accounting systems.

Department: Human Resource & AdministrationReports To: Human Resource & Administration Manager

Job Purpose

• To support the implementation of human resource and administrative policies, systems and procedures by coordinating recruitment, onboarding, employee relations, performance management, learning and development, HR records management, statutory compliance, payroll administration, and general administrative functions to ensure an efficient, productive and compliant workforce at Crown Beachfront Vipingo.

Key Duties and Responsibilities

• Coordinate recruitment and selection processes, including advertising vacancies, shortlisting candidates, scheduling interviews and facilitating onboarding of new employees.
• Maintain accurate and up-to-date employee records and HR information systems.
• Prepare employment contracts, confirmation, promotion, transfer, disciplinary and separation documentation.
• Coordinate employee induction and orientation programmes.
• Support the implementation of performance management processes, including performance appraisals and employee development plans.
• Coordinate staff training and development programmes and maintain training records.
• Administer employee leave, attendance, timekeeping and absenteeism records.
• Support payroll preparation by ensuring the accuracy of employee data, attendance records and statutory deductions.
• Ensure compliance with labor laws, occupational safety and health requirements, and company policies.
• Handle employee relations matters and assist in resolving workplace grievances and disciplinary issues.
• Coordinate employee welfare programmes and staff engagement initiatives.
• Prepare periodic HR reports and workforce analytics for management.
• Assist in developing, reviewing and implementing HR policies, procedures and standard operating procedures.
• Coordinate statutory compliance relating to NSSF, SHA, PAYE and other regulatory requirements.
• Support succession planning, talent management and employee retention initiatives.
• Maintain confidentiality of employee information and HR records.
• Coordinate general administrative functions as assigned.
• Perform any other duties as may be assigned by the Human Resource & Administration Manager.

Key Performance Indicators (KPIs)

• Time taken to fill approved vacancies.
• Employee onboarding completed within established timelines.
• Accuracy and completeness of employee records.
• Payroll data submitted accurately and within deadlines.
• Compliance with statutory reporting and remittances.
• Employee turnover rate.
• Employee satisfaction and engagement levels.
• Number of labor-related disputes and resolution timelines.
• Training programmes implemented against the annual training plan.
• Timeliness of HR reports submitted.
• Compliance with HR policies and labor legislation.
• Audit compliance relating to HR records and documentation.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Human Resource Management, Business Administration (Human Resource Management Option), Commerce (Human Resource Option), or a related field from a recognized institution.
• CHRP Part IIor equivalent Human Resource professional qualification
• Registered member of the Institute of Human Resource Management (IHRM), Kenya.
• Minimum of three (3) years' relevant experience in Human Resource Management, preferably in the hospitality industry.
• Sound knowledge of Kenyan labor laws, HR policies and procedures, performance management, recruitment, payroll administration, employee relations and statutory compliance.
• Proficiency in Human Resource Information Systems (HRIS), ERP systems and Microsoft Office applications, particularly Microsoft Excel, Word and PowerPoint.

Department: Sales & MarketingReports To: Sales and Marketing Manager

Job Purpose

• To promote Crown Beachfront Vipingo's products and services by developing and implementing sales and marketing initiatives, generating business opportunities, managing customer relationships, enhancing brand visibility, and driving revenue growth across accommodation, food and beverage, conferences, events, spa, recreation and other hospitality services.

Key Duties and Responsibilities

• Identify, develop and pursue new business opportunities to increase revenue and market share.
• Develop and maintain strong relationships with corporate clients, travel agents, tour operators, event organizers and other key stakeholders.
• Promote accommodation, conferences, meetings, weddings, events, restaurant, spa and other hotel services to prospective clients.
• Prepare and implement sales and marketing plans aligned with the Company's business objectives.
• Conduct sales visits, presentations and client meetings to generate new business.
• Prepare quotations, proposals and contracts for clients in accordance with company policies.
• Monitor market trends, competitor activities and customer preferences, and recommend appropriate marketing strategies.
• Coordinate digital marketing campaigns and support the management of the Company's website and social media platforms.
• Participate in exhibitions, trade fairs, roadshows and networking events to promote the Company's brand.
• Prepare sales forecasts, revenue reports and marketing performance reports.
• Maintain an up-to-date customer database and ensure effective customer relationship management.
• Follow up on customer enquiries, reservations and feedback to enhance customer satisfaction.
• Collaborate with other departments to ensure seamless service delivery and customer experience.
• Ensure achievement of assigned sales targets and revenue goals.
• Uphold the Company's brand standards and corporate image in all marketing activities.
• Perform any other duties as may be assigned by the Sales and Marketing Manager.

Key Performance Indicators (KPIs)

• Achievement of monthly and annual sales targets.
• Revenue generated from new and existing clients.
• Number of new corporate accounts acquired.
• Customer retention and repeat business rate.
• Number of successful sales calls, meetings and presentations conducted.
• Occupancy and conference booking contribution.
• Conversion rate of enquiries into confirmed bookings.
• Growth in digital marketing engagement and lead generation.
• Customer satisfaction ratings.
• Timely submission of sales and marketing reports.
• Brand visibility through promotional activities and campaigns.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Marketing, Sales, Business Administration, Hospitality Management, Tourism Management, Public Relations or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in sales and marketing within the hospitality industry.
• Proven experience in business development, corporate sales, customer relationship management and digital marketing.
• Proficiency in Customer Relationship Management (CRM) systems, Microsoft Office applications and digital marketing tools.

Department: Procurement & StoresReports To: Procurement & Stores Manager

Job Purpose

• To coordinate the procurement of goods, works and services by ensuring timely sourcing, purchasing and delivery of quality products at competitive prices, while maintaining compliance with the Company's procurement policies, inventory requirements and applicable regulatory standards.

Key Duties and Responsibilities

• Coordinate the procurement of goods, services and works in accordance with approved procurement policies and procedures.
• Prepare and process purchase requisitions, requests for quotations, purchase orders and supplier contracts.
• Source and evaluate suppliers to ensure quality, cost-effectiveness and timely delivery.
• Conduct supplier due diligence and maintain an approved supplier database.
• Negotiate prices, payment terms and service level agreements with suppliers.
• Monitor supplier performance and recommend corrective action where necessary.
• Ensure timely procurement of food, beverages, operating supplies, equipment and other materials required for hotel operations.
• Liaise with user departments to determine procurement needs and delivery schedules.
• Coordinate receiving and inspection of goods to ensure compliance with specifications.
• Monitor inventory levels and initiate replenishment to avoid stock shortages.
• Prepare procurement reports, expenditure analyses and supplier performance reports.
• Ensure compliance with procurement regulations, ethical standards and internal controls.
• Maintain accurate procurement records and documentation.
• Support periodic stock takes and inventory reconciliations.
• Perform any other duties as may be assigned by the Procurement & Stores Manager.

Key Performance Indicators (KPIs)

• Procurement cycle time.
• Cost savings achieved through strategic sourcing and negotiations.
• Timely delivery of goods and services.
• Percentage of procurement requests processed within approved timelines.
• Supplier performance and contract compliance.
• Accuracy and completeness of procurement documentation.
• Number of stock-out incidents.
• Compliance with procurement policies and procedures.
• Audit findings relating to procurement activities.
• User department satisfaction with procurement services.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Procurement and Supply Chain Management, Purchasing and Supplies Management, Logistics, Business Administration or a related field from a recognized institution.
• Professional qualification such as CIPS, KISM or an equivalent procurement certification.
• Registered member of the Kenya Institute of Supplies Management (KISM).
• Minimum of three (3) years' relevant procurement experience, preferably in the hospitality industry.
• Proficiency in ERP systems, inventory management software and Microsoft Office applications, particularly Microsoft Excel.

Department: Procurement & StoresReports To: Purchasing/Procurement Officer

Job Purpose

• To receive, store, safeguard and issue inventory items while maintaining accurate stock records, ensuring optimal inventory levels and supporting efficient operations through effective stores management and inventory control.

Key Duties and Responsibilities

• Receive, inspect and verify goods delivered against purchase orders and delivery notes.
• Store inventory safely and in accordance with established storage procedures.
• Issue materials and supplies to user departments based on approved requisitions.
• Maintain accurate stock records using manual and computerized inventory systems.
• Monitor stock levels and notify the Purchasing/Procurement Officer of replenishment requirements.
• Conduct daily, weekly and monthly stock counts and reconciliations.
• Ensure proper stock rotation using the First-In, First-Out (FIFO) principle where applicable.
• Monitor expiry dates and recommend disposal of obsolete or expired stock in accordance with company procedures.
• Maintain cleanliness, orderliness and security of the stores.
• Prepare inventory reports, stock movement reports and stock variance reports.
• Investigate and report stock discrepancies, losses or damages.
• Support internal and external stock audits.
• Ensure compliance with inventory control procedures and company policies.
• Perform any other duties as may be assigned by the Purchasing/Procurement Officer or Procurement & Stores Manager.

Key Performance Indicators (KPIs)

• Accuracy of inventory records.
• Inventory variance levels.
• Number of stock-out incidents.
• Timeliness of issuing materials to user departments.
• Percentage of stock reconciliations completed on schedule.
• Compliance with inventory control procedures.
• Reduction in stock losses, damages and expiries.
• Accuracy and timeliness of inventory reports.
• Audit compliance relating to stores management.
• Cleanliness and organization of the stores.

Education, Skills and Experience

Must have:

• Diploma in Procurement and Supply Chain Management, Logistics, Stores Management, Business Administration or a related field from a recognized institution. Bachelor’s Degree will be an added advantage.
• Professional qualification in Procurement and Supply Chain Management will be an added advantage.
• Minimum of two (2) years' relevant experience in stores or inventory management, preferably in the hospitality industry.
• Proficiency in inventory management systems, ERP systems and Microsoft Office applications, particularly Microsoft Excel.

Department: Engineering & MaintenanceReports To: Chief Engineer/Engineering & Maintenance Manager

Job Purpose

• To install, inspect, maintain and repair electrical systems and equipment across the property to ensure safe, reliable and uninterrupted operations while complying with electrical safety standards, preventive maintenance schedules and Company policies.

Key Duties and Responsibilities

• Install, maintain and repair electrical systems, equipment and fixtures within the property.
• Conduct routine preventive maintenance on electrical installations, generators, transformers, switchboards, lighting systems and other electrical equipment.
• Diagnose and rectify electrical faults in a timely manner to minimize operational downtime.
• Inspect electrical systems regularly and recommend repairs or replacements where necessary.
• Respond promptly to electrical emergencies and maintenance requests.
• Monitor the performance of electrical equipment and ensure optimal functionality.
• Maintain records of maintenance activities, repairs and equipment inspections.
• Ensure compliance with electrical safety regulations, building codes and Company policies.
• Coordinate with external contractors during major electrical installations and repairs.
• Monitor energy consumption and recommend energy efficiency initiatives.
• Ensure proper use, care and maintenance of electrical tools and equipment.
• Support other engineering and maintenance activities as required.
• Perform any other duties as may be assigned by the Chief Engineer or Engineering & Maintenance Manager.

Key Performance Indicators (KPIs)

• Preventive maintenance completed as scheduled.
• Response time to electrical maintenance requests.
• Equipment uptime and operational reliability.
• Number of electrical breakdowns reported.
• Compliance with electrical safety standards.
• Timely completion of maintenance work orders.
• Reduction in energy consumption through efficiency initiatives.
• Accuracy and timeliness of maintenance records.
• Compliance with statutory inspections and certifications.

Education, Skills and Experience

Must have:

• Diploma or Craft Certificate in Electrical Engineering, Electrical Installation, Power Engineering or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in electrical installation and maintenance, preferably in the hospitality industry.
• Sound knowledge of electrical systems, generators, lighting systems, electrical safety standards and preventive maintenance.

Department: Engineering & MaintenanceReports To: Chief Engineer/Engineering & Maintenance Manager

Job Purpose

• To install, inspect, maintain and repair plumbing systems, water supply networks, drainage systems and sanitary installations to ensure efficient, safe and uninterrupted operations throughout the property while complying with applicable safety and quality standards.

Key Duties and Responsibilities

• Install, maintain and repair plumbing systems, water supply lines, drainage systems and sanitary fittings.
• Conduct preventive maintenance of plumbing installations and equipment.
• Diagnose and repair plumbing faults, leaks, blockages and water system failures.
• Respond promptly to plumbing maintenance requests and emergencies.
• Inspect plumbing systems regularly to identify maintenance requirements.
• Install and maintain water pumps, water heaters, valves and related equipment.
• Monitor water consumption and recommend water conservation initiatives.
• Ensure proper functioning of sewage, drainage and waste disposal systems.
• Maintain maintenance records and work order documentation.
• Ensure compliance with plumbing standards, building codes and occupational safety requirements.
• Coordinate with contractors during plumbing installations and renovation projects.
• Ensure proper use and maintenance of plumbing tools and equipment.
• Support other engineering and maintenance activities as required.
• Perform any other duties as may be assigned by the Chief Engineer or Engineering & Maintenance Manager.

Key Performance Indicators (KPIs)

• Preventive maintenance completed as scheduled.
• Response time to plumbing maintenance requests.
• Number of plumbing faults resolved within agreed timelines.
• Equipment and plumbing system uptime.
• Reduction in water losses and leakages.
• Compliance with plumbing and safety standards.
• Timeliness of maintenance work orders.
• Accuracy and completeness of maintenance records.
• Customer satisfaction with maintenance response.

Education, Skills and Experience

Must have:

• Diploma or Craft Certificate in Plumbing, Mechanical Engineering (Plumbing Option), Building Services Engineering or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in plumbing installation and maintenance, preferably in the hospitality industry.
• Sound knowledge of plumbing systems, water supply, drainage systems, pumps and sanitary installations.

Department: Information Communication Technology (ICT)Reports To: ICT Manager

Job Purpose

• To support the Company's information and communication technology infrastructure by installing, maintaining and securing hardware, software, networks and information systems, while providing timely technical support to ensure efficient, secure and uninterrupted business operations.

Key Duties and Responsibilities

• Install, configure and maintain computer hardware, software, printers and other ICT equipment.
• Provide first-line technical support to users and resolve hardware, software and network-related issues promptly.
• Monitor and maintain the Company's network infrastructure, internet connectivity and wireless systems.
• Administer user accounts, passwords, access rights and system permissions.
• Install, configure and update operating systems, business applications and security software.
• Perform routine system maintenance, software updates and security patches.
• Monitor system performance and recommend improvements to enhance efficiency and reliability.
• Maintain data backup and recovery procedures to safeguard organizational information.
• Ensure ICT systems comply with cybersecurity standards and Company information security policies.
• Support the implementation and maintenance of ERP systems, Property Management Systems (PMS), Point of Sale (POS) systems and other hospitality applications.
• Maintain ICT asset registers and inventory of hardware and software.
• Coordinate ICT equipment repairs, maintenance and vendor support services.
• Prepare ICT reports, system documentation and user manuals.
• Train staff on the effective and secure use of ICT systems and applications.
• Keep abreast of emerging technologies and recommend suitable ICT solutions to improve operational efficiency.
• Perform any other duties as may be assigned by the ICT Manager.

Key Performance Indicators (KPIs)

• ICT system uptime and availability.
• Average response and resolution time for ICT support requests.
• Number of ICT incidents resolved within agreed service levels.
• Network availability and performance.
• Successful completion of system backups and data recovery tests.
• Compliance with ICT security policies and cybersecurity standards.
• User satisfaction with ICT support services.
• Timely implementation of software updates and security patches.
• Accuracy of ICT asset inventory and documentation.
• Number of recurring ICT issues and corrective actions implemented.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Information Technology, Computer Science, Information Systems, Software Engineering, Computer Engineering or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in ICT support, systems administration or network administration, preferably in the hospitality industry.
• Experience supporting ERP systems, Property Management Systems (PMS), Point of Sale (POS) systems and other hospitality applications will be an added advantage.
• Proficiency in Microsoft Office applications, Windows Server environments, Active Directory and network administration.

Department: SecurityReports To: Security Supervisor

Job Purpose

• To safeguard the Company's guests, employees, visitors, property and assets by maintaining a safe and secure environment through effective security surveillance, access control, emergency response, incident reporting and enforcement of Company security policies and procedures.

Key Duties and Responsibilities

• Monitor and patrol the Company's premises to prevent unauthorized access, theft, vandalism and other security breaches.
• Control access to the property by verifying the identity of guests, visitors, contractors and employees.
• Conduct routine security inspections of buildings, equipment and surrounding areas.
• Monitor CCTV systems, alarm systems and other security equipment, and respond appropriately to alerts.
• Respond promptly to emergencies, security incidents and guest assistance requests.
• Investigate and document security incidents, accidents and suspicious activities, and prepare incident reports.
• Enforce the Company's security policies, procedures and access control measures.
• Monitor the movement of Company assets and ensure compliance with asset protection procedures.
• Conduct vehicle, luggage and parcel inspections where necessary, in accordance with Company policies.
• Coordinate with law enforcement agencies and emergency services when required.
• Assist in crowd control during events, conferences and other Company functions.
• Promote safety awareness among employees and guests by reporting hazards and unsafe practices.
• Maintain accurate occurrence books, visitor registers and security records.
• Ensure security equipment is functional and report defects promptly.
• Provide courteous assistance to guests and visitors while maintaining professional security standards.
• Perform any other duties as may be assigned by the Security Supervisor.

Key Performance Indicators (KPIs)

• Number of security incidents reported and resolved.
• Response time to security emergencies and incidents.
• Compliance with security patrol schedules.
• Accuracy and timeliness of incident and occurrence reports.
• Reduction in theft, loss and property damage.
• Compliance with access control procedures.
• Functionality and monitoring of CCTV and security systems.
• Customer satisfaction with security services.
• Compliance with occupational safety, health and emergency response procedures.
• Timeliness of reporting security risks and hazards.

Education, Skills and Experience

Must have:

• Diploma in Criminology, Security Management, Security Studies, Public Administration or a related field from a recognized institution. Bachelor’s Degree will be an added advantage.
• Minimum of three (3) years' relevant experience in security operations, preferably within the hospitality industry.
• Sound knowledge of security procedures, access control systems, CCTV surveillance, emergency response and incident management.

Department: Front OfficeReports To: Front Office Manager

Job Purpose

• To supervise the day-to-day operations of the Front Office by ensuring efficient guest check-in and check-out processes, delivering exceptional customer service, coordinating front desk activities, and maintaining high service standards to enhance guest satisfaction and operational efficiency.

Key Duties and Responsibilities

• Supervise the daily operations of the Front Office and ensure efficient service delivery.
• Coordinate guest check-in, check-out, reservations and room allocations.
• Ensure guests receive prompt, courteous and professional service at all times.
• Handle guest enquiries, complaints and special requests, and ensure timely resolution.
• Supervise Front Office staff and provide guidance, coaching and performance feedback.
• Monitor room availability and coordinate with Housekeeping to ensure timely room readiness.
• Verify guest accounts, billing accuracy and payment transactions.
• Prepare daily occupancy, arrivals, departures and revenue reports.
• Ensure compliance with front office procedures, cash handling policies and service standards.
• Coordinate VIP arrivals and ensure personalized guest experiences.
• Promote the Company's products and services to maximize revenue opportunities.
• Ensure proper use of the Property Management System (PMS) and maintain accurate guest records.
• Coordinate with other departments to ensure seamless guest experiences.
• Maintain cleanliness, organization and professionalism within the Front Office.
• Perform any other duties as may be assigned by the Front Office Manager.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Check-in and check-out efficiency.
• Number of guest complaints resolved within agreed timelines.
• Accuracy of guest billing and reservations.
• Front Office revenue performance.
• Occupancy reporting accuracy.
• Compliance with Front Office Standard Operating Procedures.
• Staff productivity and performance.
• Timeliness of daily operational reports.
• Customer service quality standards achieved.

Education, Skills and Experience

Must have:

• Bachelor's Degree in Hospitality Management, Hotel Management, Tourism Management, or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in Front Office operations, preferably in the hospitality industry, with at least one (1) year in a supervisory role.
• Experience using Property Management Systems (PMS).
• Proficiency in Microsoft Office applications and hospitality management systems.

Department: Front Office

Reports To: Front Office Manager

Job Purpose

• To provide a warm and professional first point of contact for guests by managing reservations, guest check-in and check-out, handling enquiries, processing payments, and ensuring exceptional customer service throughout the guest experience.

Key Duties and Responsibilities

• Welcome guests and visitors in a courteous and professional manner.
• Register guests during check-in and facilitate smooth check-out procedures.
• Receive and process room reservations and cancellations.
• Respond to guest enquiries and provide accurate information about the Company's services and facilities.
• Operate the Property Management System (PMS) to manage guest records and reservations.
• Process guest payments and issue receipts.
• Prepare guest bills and ensure billing accuracy.
• Coordinate with Housekeeping regarding room availability and status.
• Handle guest complaints and escalate complex issues to the Front Office Supervisor.
• Answer telephone calls and direct enquiries appropriately.
• Promote the Company's products, services and promotional offers.
• Maintain accurate guest records and confidentiality of guest information.
• Ensure the reception area remains clean, organized and presentable.
• Perform any other duties as may be assigned by the Front Office Supervisor.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Check-in and check-out turnaround time.
• Reservation accuracy.
• Billing accuracy.
• Number of guest complaints resolved.
• Telephone response time.
• Compliance with Front Office procedures.
• Customer service standards achieved.
• Accuracy of guest records.
• Timeliness of shift handovers.

Education, Skills and Experience

Must have:

• Diploma or Bachelor's Degree in Hospitality Management, Hotel Management, Tourism Managementor a related field from a recognized institution.
• Minimum of two (2) years' relevant experience as a receptionist or Front Office Assistant, preferably in the hospitality industry.
• Experience using Property Management Systems (PMS).
• Proficiency in Microsoft Office applications.

Department: Front Office

Reports To: Front Office Manager

Job Purpose

• To oversee Front Office operations during the night shift by reconciling daily financial transactions, preparing end-of-day reports, ensuring accurate guest billing, monitoring hotel security, and providing exceptional guest service while maintaining operational continuity.

Key Duties and Responsibilities

• Perform end-of-day financial reconciliation and night audit procedures.
• Verify guest accounts, room charges, payments and billing accuracy.
• Balance daily revenue from Front Office, restaurant, bar, spa and other revenue centres.
• Generate daily financial and operational reports for management.
• Prepare shift summaries and handover reports.
• Process late-night guest arrivals and departures.
• Respond to guest enquiries and resolve issues during the night shift.
• Monitor the security of the property and report any incidents.
• Coordinate with Security and Housekeeping to ensure guest safety and operational continuity.
• Ensure compliance with Front Office financial procedures and internal controls.
• Monitor occupancy levels and prepare room status reports.
• Maintain accurate records of night transactions and audit documentation.
• Perform system backups and ensure data integrity where applicable.
• Perform any other duties as may be assigned by the Front Office Manager.

Key Performance Indicators (KPIs)

• Accuracy of night audit reports.
• Accuracy of daily financial reconciliations.
• Timeliness of end-of-day reporting.
• Billing accuracy.
• Number of unresolved audit discrepancies.
• Guest satisfaction during the night shift.
• Compliance with financial controls and audit procedures.
• Timeliness of report submission.
• Security incidents reported and resolved.
• Accuracy of occupancy and revenue reports.

Education, Skills and Experience

Must have:

• Bachelor's Degree or Diploma in Hospitality Management, Hotel Management, Accounting, Finance, or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in Front Office operations or night auditing, preferably in the hospitality industry.
• Experience using Property Management Systems (PMS) and Point of Sale (POS) systems.
• Proficiency in Microsoft Office applications, particularly Microsoft Excel.

Department: HousekeepingReports To: Executive Housekeeper

Job Purpose

• To supervise the day-to-day housekeeping operations by ensuring guest rooms, public areas and back-of-house areas are maintained to the highest standards of cleanliness, hygiene and presentation, while promoting exceptional guest satisfaction and operational efficiency.

Key Duties and Responsibilities

• Supervise housekeeping staff and allocate daily cleaning assignments.
• Inspect guest rooms, public areas and back-of-house areas to ensure compliance with cleanliness and quality standards.
• Coordinate room cleaning schedules to ensure timely availability of rooms for arriving guests.
• Monitor housekeeping supplies and requisition materials as required.
• Ensure adherence to housekeeping standard operating procedures and health and safety regulations.
• Train, coach and evaluate housekeeping staff to maintain service excellence.
• Handle guest requests and housekeeping-related complaints promptly and professionally.
• Coordinate with the Front Office on room status and guest requirements.
• Monitor the proper use and maintenance of housekeeping equipment and supplies.
• Conduct routine inspections and prepare housekeeping reports.
• Ensure lost and found items are properly recorded and managed.
• Promote efficient use of cleaning materials to minimize wastage.
• Perform any other duties as may be assigned by the Executive Housekeeper.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings on room cleanliness.
• Room inspection compliance scores.
• Timeliness of room readiness.
• Number of housekeeping-related guest complaints.
• Staff productivity levels.
• Compliance with housekeeping SOPs.
• Inventory control of housekeeping supplies.
• Cleanliness audit scores.
• Reduction in wastage of housekeeping materials.
• Timely completion of daily housekeeping schedules.

Education, Skills and Experience

Must have:

• Diploma in Hospitality Management, Housekeeping Management or a related field from a recognized institution. Bachelor’s Degree will be an added advantage.
• Minimum of three (3) years' relevant housekeeping experience, preferably in the hospitality industry, with at least one (1) year in a supervisory role.
• Sound knowledge of housekeeping operations, cleaning standards, inventory management and health and safety practices.

Department: Housekeeping

Reports To: Executive Housekeeper

Job Purpose

• To supervise laundry operations by ensuring efficient cleaning, pressing, handling and distribution of linen, uniforms and guest laundry while maintaining quality standards, inventory control and operational efficiency.

Key Duties and Responsibilities

• Supervise daily laundry operations and assign duties to laundry attendants.
• Ensure proper washing, drying, ironing, folding and distribution of linen and uniforms.
• Inspect laundered items to ensure quality standards are achieved.
• Monitor linen inventory and recommend replacement where necessary.
• Ensure laundry equipment is properly maintained and serviced.
• Coordinate with Housekeeping and other departments on linen requirements.
• Monitor usage of detergents, chemicals and other laundry supplies.
• Ensure compliance with laundry hygiene and occupational safety standards.
• Maintain accurate laundry records and reports.
• Handle guest laundry requests and ensure timely delivery.
• Train and supervise laundry staff.
• Perform any other duties as may be assigned by the Executive Housekeeper.

Key Performance Indicators (KPIs)

• Laundry turnaround time.
• Linen quality inspection scores.
• Linen loss percentage.
• Guest satisfaction with laundry services.
• Laundry equipment uptime.
• Compliance with laundry SOPs.
• Inventory accuracy.
• Staff productivity.
• Reduction in chemical and water wastage.
• Timely completion of laundry schedules.

Education, Skills and Experience

Must have:

• Diploma or Certificate in Hospitality Management, Housekeeping & Laundry Operations or a related field from a recognized institution.
• Minimum of three (3) years' relevant experience in laundry operations, preferably in the hospitality industry, with at least one (1) year in a supervisory role.
• Sound knowledge of commercial laundry operations, linen management and fabric care.

Department: Housekeeping

Reports To: Laundry Supervisor

Job Purpose

• To clean, press, fold and distribute guest laundry, staff uniforms and hotel linen while ensuring high standards of cleanliness, quality and timely service.

Key Duties and Responsibilities

• Sort linen, uniforms and guest laundry according to fabric type and washing requirements.
• Operate washing, drying, ironing and folding equipment safely and efficiently.
• Inspect linen and garments for stains, damage and cleanliness before and after laundering.
• Fold, package and distribute clean laundry to designated departments.
• Handle guest laundry in accordance with established service standards.
• Maintain cleanliness and organization of the laundry area.
• Report faulty laundry equipment to the Laundry Supervisor.
• Monitor laundry supplies and report shortages.
• Follow health, safety and infection prevention procedures.
• Handle laundry items with care to minimize damage and loss.
• Perform any other duties as may be assigned by the Laundry Supervisor.

Key Performance Indicators (KPIs)

• Laundry turnaround time.
• Quality of laundered items.
• Number of damaged or lost items.
• Compliance with laundry procedures.
• Productivity levels.
• Cleanliness of the laundry area.
• Proper use of laundry equipment.
• Guest satisfaction with laundry services.

Education, Skills and Experience

Must have:

• Certificate in Housekeeping & Laundry Operations or a related field from a recognized institution. Diploma will be an added advantage.
• Minimum of two (2) years' relevant experience in laundry operations, preferably in the hospitality industry.
• Knowledge of fabric care, stain removal and commercial laundry equipment.

Department: Housekeeping

Reports To: Housekeeping Supervisor

Job Purpose

• To maintain guest rooms and assigned areas in a clean, orderly and welcoming condition by providing efficient housekeeping services that meet the Company's quality standards and enhance the guest experience.

Key Duties and Responsibilities

• Clean and prepare guest rooms in accordance with established housekeeping standards.
• Make beds, replace linen and replenish guest amenities.
• Clean bathrooms, furniture, floors, windows and fixtures.
• Inspect rooms to ensure cleanliness and report maintenance issues promptly.
• Restock housekeeping carts and supplies.
• Respond promptly to guest requests and special room requirements.
• Maintain cleanliness of corridors, service areas and assigned public spaces.
• Report lost and found items in accordance with Company procedures.
• Ensure proper handling and storage of cleaning chemicals and equipment.
• Adhere to health, safety and hygiene standards.
• Perform any other duties as may be assigned by the Housekeeping Supervisor.

Key Performance Indicators (KPIs)

• Guest room cleanliness scores.
• Number of rooms cleaned per shift.
• Guest satisfaction ratings.
• Number of housekeeping-related guest complaints.
• Compliance with housekeeping standards.
• Timeliness of room preparation.
• Proper use of housekeeping supplies.
• Accuracy in reporting maintenance issues.

Education, Skills and Experience

Must have:

• Certificate in Housekeeping, Hospitality Management or a related field from a recognized institution.
• Minimum of two (2) years' relevant experience in housekeeping, preferably in the hospitality industry.
• Knowledge of cleaning techniques, housekeeping equipment and hygiene standards.

Department: Food & BeverageReports To: Food & Beverage Manager

Job Purpose

• To supervise the day-to-day operations of the restaurant by ensuring exceptional guest service, efficient service delivery, adherence to food safety and hygiene standards, and achievement of revenue and operational targets.

Key Duties and Responsibilities

• Supervise restaurant operations to ensure efficient and professional service.
• Coordinate daily staff schedules and allocate duties.
• Ensure guests receive prompt, courteous and high-quality service.
• Monitor food and beverage service standards and address service gaps.
• Handle guest enquiries, complaints and special requests professionally.
• Coordinate with the Kitchen to ensure timely preparation and service of meals.
• Monitor cleanliness and presentation of dining areas.
• Ensure compliance with food safety, hygiene and occupational health standards.
• Monitor inventory levels of restaurant supplies and requisition replenishments.
• Train, coach and evaluate restaurant staff.
• Verify billing accuracy and supervise cash handling procedures.
• Prepare daily operational and sales reports.
• Promote menu items and upselling initiatives to maximize revenue.
• Perform any other duties as may be assigned by the Food & Beverage Manager.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Restaurant revenue and sales growth.
• Table turnover rate.
• Number of guest complaints resolved.
• Compliance with food safety and hygiene standards.
• Staff productivity and attendance.
• Accuracy of daily sales reports.
• Upselling performance.
• Reduction in food and beverage wastage.
• Compliance with service standards.

Education, Skills and Experience

Must have:

• Diploma or Bachelor's Degree in Hospitality Management, Food and Beverage Management, Hotel Management or a related field from a recognized institution.
• Must possess a valid Food Handler's (Health) Certificate issued by the relevant County Government.
• Minimum of three (3) years' relevant experience in restaurant operations, preferably in the hospitality industry, with at least one (1) year in a supervisory role.
• Proficiency in Point of Sale (POS) systems and Microsoft Office applications.

Department: Food & Beverage

Reports To: Restaurant Supervisor

Job Purpose

• To provide professional and efficient food and beverage service by taking customer orders, serving meals and beverages, and ensuring an exceptional dining experience for guests.

Key Duties and Responsibilities

• Welcome guests and present menus.
• Take food and beverage orders accurately.
• Serve meals and beverages promptly and professionally.
• Set up and clear tables before and after service.
• Ensure cleanliness and presentation of dining areas.
• Respond promptly to guest requests and enquiries.
• Promote menu items and recommend food and beverage pairings.
• Prepare and present bills to guests.
• Process payments using the Point of Sale (POS) system.
• Observe food safety and hygiene standards.
• Coordinate with the Kitchen to ensure timely service.
• Perform any other duties as may be assigned by the Restaurant Supervisor.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Order accuracy.
• Service turnaround time.
• Upselling performance.
• Compliance with food safety standards.
• Customer feedback ratings.
• Attendance and punctuality.
• Table service efficiency.

Education, Skills and Experience

Must have:

• Certificate or Diploma in Food and Beverage Service, Hospitality Management or a related field from a recognized institution.
• Must possess a valid Food Handler's (Health) Certificate issued by the relevant County Government.
• Minimum of two (2) years' relevant experience in food and beverage service, preferably in the hospitality industry.
• Ability to operate Point of Sale (POS) systems.

Department: Food & Beverage

Reports To: Restaurant Supervisor/Bar Supervisor

Job Purpose

• To prepare and serve alcoholic and non-alcoholic beverages while delivering exceptional customer service, maintaining beverage quality standards and ensuring efficient bar operations.

Key Duties and Responsibilities

• Prepare and serve beverages according to approved recipes and standards.
• Maintain cleanliness and organization of the bar area.
• Monitor beverage inventory and report stock shortages.
• Ensure responsible service of alcoholic beverages.
• Receive customer orders and process payments.
• Promote beverage specials and upsell menu items.
• Maintain accurate sales and inventory records.
• Ensure compliance with food safety and liquor licensing regulations.
• Clean and maintain bar equipment and utensils.
• Handle guest enquiries and complaints professionally.
• Perform daily opening and closing procedures.
• Perform any other duties as may be assigned by the Restaurant Supervisor or Food & Beverage Manager.

Key Performance Indicators (KPIs)

• Beverage sales performance.
• Guest satisfaction ratings.
• Beverage quality consistency.
• Inventory variance.
• Compliance with liquor licensing regulations.
• Accuracy of POS transactions.
• Cleanliness of the bar area.
• Upselling performance.

Education, Skills and Experience

Must have:

• Certificate or Diploma in Food and Beverage Service, Hospitality Management or a related field from a recognized institution.
• Minimum of two (2) years' relevant experience as a Bartender, preferably in the hospitality industry.
• Knowledge of beverage preparation, mixology and responsible alcohol service.
• Ability to operate Point of Sale (POS) systems.

Department: Food & Beverage

Reports To: Restaurant Supervisor

Job Purpose

• To support food and beverage operations by maintaining cleanliness of dining areas, service stations, equipment and utensils, while assisting service staff to ensure efficient restaurant operations and an exceptional guest experience.

Key Duties and Responsibilities

• Clean and sanitize dining areas, service stations and food service equipment.
• Set up dining areas before service and clear tables after use.
• Polish cutlery, glassware and crockery.
• Replenish service stations with required supplies.
• Assist waiters and bartenders during peak service periods.
• Transport food and beverage items between the kitchen and restaurant where required.
• Dispose of waste in accordance with hygiene standards.
• Ensure compliance with food safety and sanitation regulations.
• Report damaged equipment and maintenance issues.
• Maintain cleanliness of storage and service areas.
• Perform any other duties as may be assigned by the Restaurant Supervisor.

Key Performance Indicators (KPIs)

• Cleanliness inspection scores.
• Compliance with food safety standards.
• Timeliness of table turnover support.
• Availability of clean service equipment.
• Guest satisfaction.
• Response time to operational support requests.
• Reduction in breakages and equipment losses.
• Compliance with sanitation procedures.

Education, Skills and Experience

Must have:

• Certificate in Food and Beverage Service, Hospitality Operations or a related field from a recognized institution.
• Must possess a valid Food Handler's (Health) Certificate issued by the relevant County Government.
• Minimum of two (2) years relevant experience in hospitality operations, preferably in a hotel or restaurant.
• Knowledge of food safety, hygiene and sanitation practices.
• High level of discipline, cleanliness and attention to detail.

Department: Food & Beverage

Reports To: Restaurant Supervisor

Job Purpose

• To prepare and serve high-quality coffee, tea and specialty beverages while providing exceptional customer service, maintaining beverage quality standards and creating an outstanding café experience for guests.

Key Duties and Responsibilities

• Prepare and serve coffee, tea and specialty beverages in accordance with approved recipes.
• Operate and maintain espresso machines and other beverage equipment.
• Welcome guests and provide recommendations on beverages and light refreshments.
• Ensure consistency in beverage quality and presentation.
• Process customer orders and payments using the Point of Sale (POS) system.
• Monitor stock levels of coffee beans, milk and café supplies.
• Maintain cleanliness and hygiene of the coffee station.
• Observe food safety and sanitation standards.
• Promote specialty beverages and upsell menu items.
• Report equipment faults and maintenance requirements.
• Perform daily opening and closing procedures.
• Perform any other duties as may be assigned by the Restaurant Supervisor.

Key Performance Indicators (KPIs)

• Beverage quality consistency.
• Customer satisfaction ratings.
• Beverage sales and upselling performance.
• Compliance with food safety standards.
• Cleanliness of the coffee station.
• Accuracy of POS transactions.
• Beverage preparation time.
• Inventory control.

Education, Skills and Experience

Must have:

• Certificate or Diploma in Food and Beverage Service, Hospitality Management or a related field from a recognized institution.
• Professional Barista training will be an added advantage.
• Minimum of two (2) years' relevant experience as a Barista, preferably in the hospitality industry.
• Knowledge of coffee preparation techniques and espresso equipment.
• Ability to operate Point of Sale (POS) systems.

Department: KitchenReports To: Executive Chef

Job Purpose

• To assist the Executive Chef in planning, organizing and supervising kitchen operations by ensuring the preparation of high-quality meals, maintaining food safety and hygiene standards, managing kitchen staff, controlling food costs and ensuring efficient kitchen operations.

Key Duties and Responsibilities

• Assist the Executive Chef in planning and supervising daily kitchen operations.
• Supervise food preparation and presentation to ensure consistency and quality.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Supervise kitchen staff and allocate daily duties.
• Monitor food quality, portion control and presentation.
• Assist in menu planning, recipe development and seasonal menu updates.
• Monitor food inventory and requisition supplies as required.
• Control food costs by minimizing wastage and ensuring efficient utilization of ingredients.
• Inspect food deliveries to ensure quality and compliance with specifications.
• Train, coach and mentor kitchen staff.
• Ensure proper operation and maintenance of kitchen equipment.
• Coordinate with the Food & Beverage Department to ensure timely service.
• Assist in implementing standard recipes and quality assurance procedures.
• Perform any other duties as may be assigned by the Executive Chef.

Key Performance Indicators (KPIs)

• Food quality and presentation standards.
• Guest satisfaction ratings.
• Food cost percentage.
• Compliance with food safety and hygiene standards.
• Reduction in food wastage.
• Kitchen productivity and efficiency.
• Timeliness of food preparation.
• Staff performance and development.
• Compliance with standard recipes.
• Kitchen cleanliness audit scores.

Education, Skills and Experience

Must have:

• Diploma or Bachelor's Degree in Culinary Arts, Food Production, Hospitality Management or a related field from a recognized institution.
• Professional culinary certification will be an added advantage.
• Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
• Sound knowledge of international and local cuisine, food safety, menu planning and kitchen operations.

Department: Kitchen

Reports To: Sous Chef

Job Purpose

• To manage an assigned kitchen section by preparing high-quality meals, supervising section staff, maintaining food safety standards and ensuring timely food production in accordance with the Company's quality standards.

Key Duties and Responsibilities

• Prepare and present food within the assigned kitchen section.
• Supervise Commis Chefs and Kitchen Assistants assigned to the section.
• Ensure food quality, consistency and presentation standards are maintained.
• Monitor food preparation to ensure timely service.
• Maintain cleanliness and hygiene within the assigned section.
• Monitor stock levels and requisition ingredients.
• Minimize food wastage through proper portion control.
• Ensure compliance with food safety and sanitation standards.
• Assist in menu implementation and recipe adherence.
• Report equipment faults and maintenance requirements.
• Perform any other duties as may be assigned by the Sous Chef.

Key Performance Indicators (KPIs)

• Food quality scores.
• Timeliness of meal preparation.
• Food wastage levels.
• Compliance with food safety standards.
• Guest satisfaction.
• Section productivity.
• Inventory control.
• Compliance with standard recipes.

Education, Skills and Experience

Must have:

• Diploma in Culinary Arts, Food Production or a related field from a recognized institution.
• Professional culinary certification will be an added advantage.
• Minimum of three (3) years' relevant experience in a professional kitchen, preferably in the hospitality industry.
• Knowledge of food preparation techniques, kitchen operations and food safety standards.

Department: Kitchen

Reports To: Executive Chef/Sous Chef

Job Purpose

• To prepare high-quality pastries, desserts, breads and baked products by ensuring consistency, creativity and compliance with food safety standards while contributing to exceptional guest dining experiences.

Key Duties and Responsibilities

• Prepare pastries, desserts, cakes, breads and confectionery items.
• Develop and maintain standardized pastry recipes.
• Ensure consistency in product quality and presentation.
• Monitor pastry ingredient inventory and requisition supplies.
• Maintain cleanliness and hygiene within the pastry section.
• Ensure compliance with food safety and sanitation standards.
• Minimize wastage through effective production planning.
• Decorate cakes and desserts to established presentation standards.
• Inspect raw materials to ensure quality.
• Maintain pastry equipment in good working condition.
• Perform any other duties as may be assigned by the Executive Chef.

Key Performance Indicators (KPIs)

• Pastry quality standards.
• Guest satisfaction ratings.
• Product consistency.
• Food cost control.
• Compliance with food safety standards.
• Reduction in wastage.
• Timeliness of production.
• Innovation in pastry offerings.

Education, Skills and Experience

Must have:

• Diploma in Pastry and Bakery, Culinary Arts, Food Production or a related field from a recognized institution.
• Professional pastry certification will be an added advantage.
• Minimum of three (3) years' relevant experience as a Pastry Chef, preferably in the hospitality industry.
• Strong knowledge of pastry production, baking techniques and dessert presentation.

Department: Kitchen

Reports To: Pastry Chef

Job Purpose

• To prepare a variety of breads, rolls, pastries and other baked products in accordance with approved recipes and quality standards while ensuring food safety, consistency and timely production.

Key Duties and Responsibilities

• Prepare bread, pastries and baked products according to standard recipes.
• Measure and mix ingredients accurately.
• Operate bakery equipment safely and efficiently.
• Monitor baking processes to ensure product quality.
• Maintain cleanliness of the bakery section.
• Monitor ingredient inventory and report shortages.
• Ensure compliance with food safety and hygiene standards.
• Minimize wastage through efficient production planning.
• Store ingredients and finished products appropriately.
• Perform any other duties as may be assigned by the Pastry Chef.

Key Performance Indicators (KPIs)

• Product quality consistency.
• Timeliness of production.
• Food wastage levels.
• Compliance with food safety standards.
• Customer satisfaction.
• Inventory control.
• Equipment care and maintenance.
• Production efficiency.

Education, Skills and Experience

Must have:

• Diploma in Bakery, Pastry, Food Production or Culinary Arts from a recognized institution.
• Minimum of two (2) years' relevant experience in baking, preferably in the hospitality industry.
• Knowledge of commercial baking techniques and bakery equipment.

Department: Kitchen

Reports To: Chef de Partie

Job Purpose

• To assist in the preparation, cooking and presentation of meals by supporting senior chefs in maintaining high culinary standards, food safety and efficient kitchen operations.

Key Duties and Responsibilities

• Prepare ingredients for cooking, including washing, peeling and portioning.
• Assist in food preparation and cooking under supervision.
• Maintain cleanliness and organization of workstations.
• Ensure compliance with food safety and hygiene standards.
• Store food items appropriately.
• Assist with stock rotation using the First-In, First-Out (FIFO) principle.
• Operate kitchen equipment safely.
• Assist in receiving and storing food deliveries.
• Support senior chefs during meal service.
• Perform any other duties as may be assigned by the Chef de Partie.

Key Performance Indicators (KPIs)

• Food preparation accuracy.
• Timeliness of meal preparation.
• Compliance with food safety standards.
• Workstation cleanliness.
• Reduction in food wastage.
• Productivity.
• Teamwork and cooperation.
• Adherence to recipes and instructions.

Education, Skills and Experience

Must have:

• Certificate or Diploma in Food Production, Culinary Arts or a related field from a recognized institution.
• Minimum of two (2) years relevant experience in a professional kitchen, preferably in the hospitality industry.

Department: Kitchen

Reports To: Executive Chef/Sous Chef

Job Purpose

• To maintain cleanliness and sanitation of kitchen facilities, equipment and utensils while supporting kitchen operations through proper cleaning, waste management and adherence to food safety and hygiene standards.

Key Duties and Responsibilities

• Clean and sanitize kitchen utensils, equipment and food preparation areas.
• Wash dishes, pots, pans and kitchen tools.
• Ensure proper disposal of kitchen waste.
• Maintain cleanliness of storage areas and kitchen floors.
• Assist in receiving and storing kitchen supplies.
• Replenish cleaning supplies as required.
• Operate dishwashing equipment safely.
• Ensure compliance with food safety, hygiene and sanitation standards.
• Report equipment faults and maintenance issues.
• Support kitchen staff during busy service periods.
• Perform any other duties as may be assigned by the Executive Chef or Sous Chef.

Key Performance Indicators (KPIs)

• Kitchen cleanliness audit scores.
• Compliance with food safety and sanitation standards.
• Availability of clean utensils and equipment.
• Timeliness of cleaning activities.
• Waste management compliance.
• Equipment care and maintenance.
• Staff support efficiency.
• Reduction in breakages and equipment losses.

Education, Skills and Experience

Must have:

• Certificate in Food Production, Hospitality Operations or a related field from a recognized institution.
• Minimum of two (2) years relevant experience in kitchen stewardship or food service operations, preferably in the hospitality industry.
• Knowledge of food safety, hygiene and sanitation practices.

Department: Recreation & WellnessReports To: Spa & Wellness Manager

Job Purpose

• To provide professional spa treatments and wellness services by delivering exceptional guest experiences through massage therapies, body treatments, skincare services and wellness consultations while maintaining the highest standards of hygiene, safety and customer care.

Key Duties and Responsibilities

• Provide professional massage therapies, body treatments, facials and other spa services in accordance with established standards.
• Assess guest needs and recommend appropriate spa treatments and wellness programmes.
• Prepare treatment rooms and ensure cleanliness, hygiene and ambiance are maintained at all times.
• Maintain accurate guest treatment records and ensure confidentiality of client information.
• Promote and upsell spa treatments, wellness packages and retail products.
• Ensure proper handling, storage and inventory of spa products and supplies.
• Observe health, safety and hygiene standards during all treatments.
• Report equipment faults and maintenance requirements promptly.
• Handle guest enquiries, appointments and complaints professionally.
• Maintain treatment equipment in good working condition.
• Participate in promotional events and wellness programmes.
• Perform any other duties as may be assigned by the Spa & Wellness Manager.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Number of treatments performed.
• Revenue generated from spa services and retail sales.
• Client retention and repeat bookings.
• Compliance with hygiene and safety standards.
• Treatment room cleanliness and presentation.
• Appointment utilization rate.
• Upselling performance.
• Timeliness of service delivery.
• Professional conduct and adherence to Company standards.

Education, Skills and Experience

Must have:

• Diploma or Certificate in Beauty Therapy, Spa Therapy, Cosmetology, Massage Therapy or a related field from a recognized institution.
• Professional certification in massage therapy, beauty therapy or spa treatments will be an added advantage.
• Minimum of two (2) years' relevant experience in a reputable spa or wellness facility, preferably within the hospitality industry.
• Sound knowledge of massage techniques, body therapies, skincare treatments and wellness practices.

Department: Recreation & Wellness

Reports To: Spa & Wellness Manager

Job Purpose

• To promote health and wellness by planning and conducting safe and effective fitness programmes, providing professional guidance to guests, maintaining fitness equipment, and ensuring a safe and enjoyable fitness environment.

Key Duties and Responsibilities

• Conduct fitness assessments and develop personalized exercise programmes for guests.
• Supervise gym activities and ensure the safe use of fitness equipment.
• Lead individual and group fitness sessions where applicable.
• Demonstrate proper exercise techniques and monitor guest performance.
• Provide guidance on fitness, health and wellness practices.
• Inspect fitness equipment regularly and report maintenance requirements.
• Ensure the gym and fitness areas remain clean, safe and well organized.
• Promote fitness programmes and wellness activities.
• Respond appropriately to medical emergencies and accidents.
• Maintain attendance and fitness programme records.
• Encourage guest participation in wellness activities.
• Perform any other duties as may be assigned by the Spa & Wellness Manager.

Key Performance Indicators (KPIs)

• Guest satisfaction ratings.
• Number of fitness sessions conducted.
• Participation in fitness programmes.
• Compliance with health and safety standards.
• Fitness equipment inspection and maintenance compliance.
• Response time to guest requests.
• Cleanliness and organization of the fitness centre.
• Revenue generated from fitness programmes where applicable.
• Client retention and repeat participation.

Education, Skills and Experience

Must have:

• Diploma or Bachelor's Degree in Sports Science, Physical Education, Exercise Science, Fitness Training or a related field from a recognized institution.
• Professional certification in Fitness Instruction, Personal Training or Group Exercise will be an added advantage.
• Valid First Aid and CPR certification.
• Minimum of two (2) years' relevant experience as a Fitness Instructor, preferably in the hospitality or wellness industry.
• Sound knowledge of exercise physiology, fitness programming and injury prevention.

Department:Spa & Wellness

Reports To: Spa & Wellness Manager

Job Purpose

• To ensure the safety of guests using the swimming pool and other aquatic facilities by preventing accidents, enforcing pool safety rules, responding to emergencies and providing first aid and rescue services in accordance with established safety standards.

Key Duties and Responsibilities

• Monitor swimming pool activities to ensure the safety of guests.
• Enforce pool rules and safety regulations.
• Respond promptly to emergencies and perform water rescues where necessary.
• Administer first aid and CPR when required.
• Inspect the swimming pool and surrounding areas to identify and report safety hazards.
• Monitor water quality and report any abnormalities to the relevant department.
• Ensure lifesaving equipment is available, functional and properly maintained.
• Maintain cleanliness and safety of the pool area.
• Record incidents, accidents and rescue activities.
• Provide guests with information on pool safety and facility usage.
• Assist in organizing aquatic recreational activities where applicable.
• Perform any other duties as may be assigned by the Recreation & Wellness Manager.

Key Performance Indicators (KPIs)

• Zero preventable drowning incidents.
• Response time to emergencies.
• Compliance with pool safety standards.
• Daily inspection and maintenance of lifesaving equipment.
• Guest satisfaction ratings.
• Number of safety inspections completed.
• Accuracy and timeliness of incident reports.
• Compliance with occupational health and safety requirements.
• Cleanliness and safety of the pool environment.

Education, Skills and Experience

Must have:

• Certificate or Diploma in Lifesaving, Sports Science, Physical Education, Recreation Management or a related field from a recognized institution.
• Valid Lifeguard Certification from a recognized institution.
• Valid First Aid, CPR (Cardiopulmonary Resuscitation) and Automated External Defibrillator (AED) Certification.
• Minimum of two (2) years' relevant experience as a Lifeguard, preferably in a beachfront resort, hotel, recreation facility or aquatic centre.
• Sound knowledge of swimming pool safety, beach and ocean rescue operations, rip currents, tidal conditions, water safety regulations and lifesaving techniques.
• Ability to conduct water rescues using rescue tubes, rescue boards and other lifesaving equipment.
• Excellent swimming, rescue, observation, communication and emergency response skills.

Added Advantage:

• Open Water Lifeguard Certification or Beach Lifeguard Certification from a recognized institution.
• Certification in Advanced First Aid or Emergency Medical Response.
• Experience in beach patrol, ocean rescue operations or managing aquatic recreational activities in a hospitality environment.

Department: Transport & LogisticsReports To: Transport Officer/Administration Manager

Job Purpose

• To provide safe, reliable and timely transportation services for guests, staff, executives and Company property while ensuring proper maintenance of assigned vehicles, compliance with traffic regulations, and delivery of exceptional customer service in support of the Company's operations.

Key Duties and Responsibilities

• Safely transport guests, employees, management and visitors to designated destinations.
• Pick up and drop off guests from airports, train stations and other agreed locations in a courteous and professional manner.
• Transport goods, supplies, documents and equipment as assigned.
• Conduct daily vehicle inspections and ensure assigned vehicles are roadworthy at all times.
• Maintain cleanliness and proper condition of assigned vehicles.
• Monitor fuel consumption and maintain accurate fuel and mileage records.
• Ensure timely servicing, maintenance and repair of assigned vehicles.
• Report accidents, breakdowns, traffic violations and mechanical defects promptly.
• Maintain accurate vehicle logbooks and transport records.
• Ensure compliance with traffic laws, road safety regulations and Company transport policies.
• Assist guests with loading and unloading luggage where necessary.
• Plan travel routes to ensure timely arrivals while minimizing travel delays.
• Maintain confidentiality and professionalism while transporting guests and Company officials.
• Respond appropriately to emergencies and provide basic assistance where required.
• Perform any other duties as may be assigned by the Transport Officer or Administration Manager.

Key Performance Indicators (KPIs)

• Safe driving record with minimal accidents or traffic violations.
• Timeliness of transportation services.
• Vehicle cleanliness and condition.
• Compliance with scheduled vehicle maintenance.
• Accuracy and completeness of vehicle logbooks and transport records.
• Fuel efficiency and proper fuel utilization.
• Guest satisfaction ratings.
• Compliance with Company transport policies and traffic regulations.
• Number of vehicle breakdowns attributable to negligence.
• Professionalism and customer service standards.

Education, Skills and Experience

Must have:

• Kenya Certificate of Secondary Education (KCSE) or its equivalent.
• Valid Kenyan Driving Licence
• Valid Certificate of Good Conduct.
• Minimum of three (3) years' relevant driving experience, preferably within the hospitality, tourism or corporate sector.
• Defensive Driving Certificate will be an added advantage.
• First Aid certification will be an added advantage.
• Sound knowledge of Kenyan traffic laws, road safety regulations and vehicle maintenance practices.
• Good geographical knowledge of Kilifi County, Mombasa, Malindi and surrounding areas.

How to Apply:

• Interested candidates should submit:
• Application Letter
• Detailed Curriculum Vitae
• Copies of Academic and Professional Certificates

Kindly note:

• Applications should be sent via email to: [email protected]
• Clearly indicate the position applied for in the email subject line.
• Application Deadline: Saturday, 25th July 2026.
• Only shortlisted candidates will be contacted.