2 Grocery jobs

HOW YOU WILL FIT INTO OUR MISSION: We pride in being a small community that ensures that every participant is known at an individual level in order to understand their specific needs and constantly assess that these needs are met. We believe in high standards of professionalism which come with discipline and upholding ethical standards. This is evidenced by the emphasis put on instituting a professional dress code among staff and learners, an aspect that is embraced by the management of the college. We have an open culture that encourages communication within the different hierarchical levels. (NOTE: Average minimum salary 200K working as a Project Manager, Monitoring and Evaluation Officer, Consultant, Financial Advisor, Technical adviso. Massive 2021 recruitment conducted by Government, Counties, NGOs, UN, UNDP, World Bank, international development community, UNESCO, WHO, USAID. Get the details click here) WHAT YOU WILL DO (Your responsibilities will include): As the Food and beverage service manager, you will plan, organize, direct, control and evaluate the operations of restaurants, bars, cafeterias and other businesses that operate serving food and beverage at BIHC. You will be responsible for managing all F&B operations and for delivering an excellent guest experience.  The goal is to maximize sales and revenue through customer satisfaction and employee engagement. YOUR KEY RESPONSIBILITIES: Manage inventory and order food and beverages equipment and supplies Oversee food and beverage service operations Inspect F & B supplies, equipment and work areas Ensure students comply with health, food safety standards and regulations Investigate and resolve complaints regarding food quality and service Schedule student hours and assign duties Maintain budgets and review financial transactions Establish standards for students performance and customer serve Co-coordinating activities of the kitchen and service students Compiling and liaising with kitchen, menu for students training and restaurant food service areas and student dining Monitors F & B orders and any needed work with the Chef to remedy any delays in service. Managing the operations of the coffee shop Any other duties as may be assigned by management THE SKILLS AND COMPETENCES WE ARE LOOKING FOR: EDUCATION AND EXPERIENCE IMPORTANT: Write a Perfect Cover Letter in minutes and start getting interviews! Get expert advice as you write.) Use These Examples Proven to Work. Minimum requirements: Bachelor’s Degree in Hotel Management  and or Events or it’s equivalent Proven experience as F & B Service manager A deep understanding of, commitment to and involvement in hospitality Industry Outstanding F & B techniques and interpersonal relationship skills Capacity to  spot, resolve issues efficiently and  to work under extreme pressure Ability to train students in executing different service styles and techniques at the training restaurant. Working knowledge of various computer software programs (MS Office, restaurant management software, POS) Mastery in delegating multiple task Up to date with food and beverages trends and best practices Guest-oriented and service-minded Strong working knowledge of related computer software, including restaurant management software. Ability to adhere to budgets, manage personnel and meet financial targets. Exceptional organizational, leadership, problem-solving, and communication skills. Must have excellent presentation and communication skills (both verbal and written), and be extremely guest focused. Must have attention to detail and have the ability to multi-task; follow up and leadership skills. Ability to forecast food and beverage needs. Desirable Attributes: Excellent judgment with the ability to balance risks and opportunities Excellent customer service skills. An absolute commitment to upholding the College Values. In particular, commitment: to prioritize the needs of students to act with integrity, authenticity & respect at all times to secure continuous improvement and excellence to focus on coaching and developing others to reach their full potential.

Kenya Red Cross Society is a leading humanitarian organization sustainably promoting the wellbeing, health and resilience of communities in Kenya.  The Society is seeking a qualified candidate to fill the following positions: Location: Garissa, but also supporting Wajir and Mandera counties Reporting To: Regional Manager    Overall Purpose Responsible to the Regional Manager and working closely with the Nutrition Manager, for effective planning, budgeting, implementing and evaluating community-based nutrition programmes to address persistently high levels of acute and chronic malnutrition, support integration of nutrition actions in emergency preparedness and response, food and livelihood security as well as support generation of knowledge and documentation of best practices in the field of public health nutrition The strategy is to develop and deliver an integrated nutrition resilience framework for intervention execution focusing on partnerships, advocacy, behaviour and attitude change manifested in the application of optimal nutrition practices across the life cycle prior to, during and after emergencies. Main responsibilities and duties: Program Management and Reporting: Develop region specific integration models that allow for systematic and coordinated incorporation of nutrition in project formulation, implementation, reporting/documenting, monitoring and evaluation across all KRCS disaster management and long term programmes.   Human Resource Management: Supervise, monitor nutrition project staff performance, offer mentorship, support staff in preparation of their performance objectives and determine personnel needs for field-level nutrition activities Grants Management: Ensure adherence to budgets by reviewing expenditures, spending patterns, preparing cash forecasts based on planned activities, and ensure tracking and reporting on nutrition supplies. Partnerships and Networking:  Map out stakeholders in the public and private sectors in each of the regions towards supporting advocacy efforts aimed at scaling up nutrition in the regions, Support development of county emergency nutrition preparedness plans and action plans and attend partnership meetings and forums at regional level Minimum Qualifications: BSc in Nutrition and Dietetics or equivalent qualifications Knowledge of national and international minimum standards in health program service delivery (MOH, SPHERE, WHO standards) Practical experience in planning, implementation and management of public health nutrition programmes Proven practical experience in partnership engagement and management Previous proposal development experience (including log frames), and M&E Computer literacy with possible advanced word processing, spread sheet, and relevant health software skills ( ENA for SMART, SPSS ) Additional training in IMAM and IYCF is a requirement Key Competencies: At least 3-4 years’ experience working in complex, multifaceted, health and nutrition program with an added advantage for candidates with emergency response experience Previous recruitment, performance monitoring and team training experience Previous experience in documentation of lessons learnt, as well conducting health and nutrition surveys and ability to work under pressure.