Manager-Food & Beverage Services at St Andrew’s School.

Manager-Food & Beverage Services. St Andrew’s School, Turi is highly respected in Kenya and regarded as one of the leading international schools in East Africa. Numbering 550 pupils, it comprises two semi-autonomous schools: a Preparatory School of circa 220 pupils between the ages of 3 and 13 and a Senior School of circa 330 pupils between the ages of 13 and 18. It is fully coeducational and the great majority are boarders. The School has an overtly Christian foundation and sees its overall aim as encouraging young men and women to ‘live and lead with integrity’.

The Role

St Andrew’s School Turi is seeking to appoint a Manager – Food & Beverage Services who will be responsible for the planning, administering and supervision of the School’s catering operations and services.   He/she will ensure all operations run smoothly from cooking to serving students and staff in order to achieve peak performance while maintaining high standards of hygiene and customer satisfaction. 

Reporting to the Catering Manager, the specific responsibilities of the Manager- Food & Beverage Services includes: –

• Managing a team of catering staff, for successful execution of catering events.
• Performing staff management, expense control, menu selection, food preparation to ensure the efficient and smooth running of the kitchen.
• Coordinating and managing catering operations to ensure quality services.
• Ensuring compliance with food, health and safety regulations and standards.
• Planning food and beverages menus considering the student’s preference and special requests.
• Assisting in developing budget and financial plans for the catering department.
• Managing the day to day activities of the shift leaders, chefs, cooks, general kitchen assistants, waiters and kitchen cleaners with particular attention to the allocation of their duties and specific tasks.
• Liaising with the Catering Manager, the Operations & Projects Director and the HR Director to advise on training, development of staff and staff requirements in order to achieve high standards of quality food production by teaching new skills, emphasizing the importance of presentation, developing new dishes and garnishes.
• Researching catering trends and promoting competitive catering services.

Required Qualifications Skills and Qualities

• Bachelor’s Degree in a hospitality, Hotel Management, Food management, Culinary arts or related field.
• Over 7 years experience in catering management or similar position, three years of which are in a school set-up or busy hotel. 
• Exceptional ability to deliver catering services within budget and on time.
• Ability to coordinate catering requirements with customers, chefs and suppliers.
• Excellent organizational skills and attention to detail
• Extensive knowledge of event planning and catering requirements.
• Excellent managerial and supervisory skills
• Experience with working with a catering management system
• Flexible to changes in work priorities and deliveries