Job Vacancies at Villa Rosa Kempinski Nairobi

Restaurant Manager at Kempinski Hotels

Key Responsibilities

• Responsible to the Director of Culinary.
• Responsible for Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Restaurant Cashiers.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, always maintaining a high standard of personal appearance and hygiene.
• Provide professional and courteous service at all times and ensure that all employees of the assigned restaurant follow the example.
• Ensure that the place of work and surrounding area is kept clean and is always organised.
• Execute and demand the team to always execute the highest level of service and set-up standards.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and train all employees of the outlet regarding the concept.
• Set an example in terms of service, products and guidance of the team that reflects the concept.
• Actively participate in menu design in cooperation with the Culinary Director.
• Organise tastings of daily dishes and new menus.
• Know the restaurants scene and gastronomic character of the destination and be recognized in the market.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlets and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlets’ budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Identify errors and correct them as required during set-up, service, and breakdown of operations.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources.
• Monitor and constantly improve quality and guest satisfaction with the given tools (Kempinski Experience Survey).
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food and Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
• Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
• Attend all required trainings as described by the department.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Head of Department.
• Prepare and review the restaurant’s operations manual updates annually in accordance with the Head of Department
• Constantly improve the product quality by sourcing the best available products.
• Support activities and cooperation with the suppliers.
• Organise all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the restaurant in a courteous and efficient manner and report to Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

• 3 years experience in a similar position in a (4/5 star) Hotel.
• Italian restaurant experience.
• Dynamic and has good wine knowledge/experience. 
• Strong in reporting and tracking revenues.
• Excellent communication skills.

Application Deadline

August 18, 2025

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Outlet Manager

As in charge of the Food and Beverage outlet, the Outlet Manager will be required to produce an outstanding guest experience within the outlet concept by managing a service team in cooperation with the culinary team. The Outlet Manager provides a courteous, professional, and efficient service in accordance with the outlets, hotel and Kempinski standards, driving sales and maximises profit.

Key Responsibilities

• Responsible to the Director of Culinary.
• Responsible for Restaurant Supervisors, Restaurant Head Waiters / Waitresses, Waiters / Waitresses, Hosts / Hostesses, Outlets Cashiers.
• Set an example by reporting to duty punctually wearing business attire according to the hotels dress code and Kempinski grooming standards, always maintaining a high standard of personal appearance and hygiene.
• Provide professional and courteous service at all times and ensure that all employees of the assigned outlet follow the example.
• Ensure that the place of work and surrounding area is kept clean and is always organised.
• Execute and demand the team to always execute the highest level of service and set-up standards.
• Be knowledgeable of all services and products offered by the hotel.
• Understand thoroughly the concept of the outlet and train all employees of the outlet regarding the concept.
• Set an example in terms of service, products and guidance of the team that reflects the concept.
• Actively participate in menu design in cooperation with the outlets Chef.
• Organise tastings of daily dishes and new menus.
• Know the restaurants scene and gastronomic character of the destination and be recognized in the market.
• Perform up selling for all items offered by the department assigned as well as offering alternatives.
• Be knowledgeable to operate the existing POS system based on the trained responsibility level as assigned in the department.
• Produce reports and analysis of the outlets and present report in the monthly performance meeting.
• Lead the outlet efficiently in cost and expenses, constantly delivering the highest quality as well as driving high top line revenue and profit.
• Assist in preparation of the outlets’ budget.
• Conduct monthly inventory of operating supplies and equipment together with the stewarding department.
• Obtain an account for the correct settlement of all sales and be overall responsible for outlet floats when and as required.
• Identify errors and correct them as required during set-up, service, and breakdown of operations.
• Implement a flexible work schedule based on business patterns.
• Establish a pool of qualified and trained full and part time employees in conjunction with the hotel’s Human Resources.
• Monitor and constantly improve quality and guest satisfaction with the given tools (Kempinski Experience Survey).
• Ensure an effective payroll control through a flexible work force maximizing the utilization of part time employees and closely cooperating with other Food and Beverage departments.
• Monitor operating supplies, equipment and reduce spoilage and wastage successfully.
• Attend and contribute to all staff meetings, departmental trainings and hotel-initiated trainings.
• Manage daily or weekly meetings with the kitchen team and fostering team work to constantly develop the restaurant / outlet for more success.
• Attend all required trainings as described by the department.
• Conduct daily pre-shift meetings to employees on preparation, guest profile, service and menu served.
• Report incidents that require disciplinary actions immediately to the Head of Department.
• Prepare and review outlets’ operations manual updates annually in accordance with the Head of Department
• Constantly improve the product quality by sourcing the best available products.
• Support activities and cooperation with the suppliers.
• Organise all required outlet specific trainings as described by the department.
• Undertake reasonable tasks and secondary duties as appointed by the Head of Department.
• Respond to any changes in the department as dictated by the hotel management.
• Handle guest enquiries and complaints in the outlet in a courteous and efficient manner and report to Head of Department ensuring that the follow up is performed with the guest.
• Ensure that the opening and closing procedures established for the outlet are followed.
• Act as Food and Beverage Duty Manager during the absence of the Director of Culinary.
• Assign responsibilities to subordinates implementing a multi-tasking principle and check their performance periodically.
• Additional responsibilities and tasks can be added at any time according to the needs of the business and of the hotel.

Skills, Knowledge and Expertise

• 3 years experience in a similar position in a (4/5 star) Hotel.
• Italian restaurant experience.
• Dynamic and has good wine knowledge/experience. 
• Strong in reporting and tracking revenues.
• Excellent communication skills.

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IT Assistant – Local Hire

The incumbent in this position is responsible to develop and maintain efficient systems necessary to ensure the smooth running and maintenance of the Hotel’s technical/audio-visual equipment. 
To handle the running of day-to-day challenges in the scope of IT in the Hotel as per set standards, policies and procedures.

Key Responsibilities

• Solves technical and operational challenges in the scope of IT reported by users.
• Ensures database integrity and security is maintained, data storage, archiving, backup and recovery procedures are functioning correctly.
• Carry out or arrange for the carrying out of routine and emergency technical equipment maintenance, including system housekeeping and security procedures.
• Follows Kempinski code of practice as related to data and end point security and operation of computer systems with a thorough knowledge of standards of operating procedures.
• In cooperation with the IT Manager, suggests on the existing and future systems being developed or implemented.
• To assist the IT Manager in all stages of the day-to-day operation of the Hotel. 
• Provide technical support to guests in banquets and all other areas including technical equipment when appropriate.
• Coordinate on equipment maintenance during the banquet and other functions to ensure smoother operation is held and to ensure that equipment is back in inventory in good state of repair.
• At least twice weekly, perform routine inspection of all maintenance operational areas and report any equipment malfunction to the IT Manager.
• Performs all duties and responsibilities in a timely and efficient manner in accordance with established company policies and procedures to achieve overall objectives of this position.
• To understand and strictly adhere to the Rules & Regulations established in the Employees Handbook and the Hotel’s policy on Fire, Hygiene, Health & Safety.
• Enforce all IT policies across the hotel.

Skills, Knowledge and Expertise

• Degree/ Diploma in a IT related course  from a recognized learning institution.
• Kenyan Citizen.
• Minimum of 1 year experience in a similar capacity is preferred.
• Ability to work and communicate in a multinational environment.
• Excellent grooming skills and must be well versed in professional and personal etiquette.
• Good Communication skills.
• Out going with a positive learning attitude.

About Villa Rosa Kempinski Nairobi

Villa Rosa Kempinski Nairobi is a Five Star luxury hotel situated on Chiromo Road, the hotel is just a 5-minute drive to the city centre, and 20 km from Jomo Kenyatta International Airport.The hotel boasts of 200 stylishly-designed and tastefully-decorated rooms and suites spread on 10 floors, 5 themed restaurants, varied conference rooms plus Kempinski The Spa.

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