Managerial / Supervisory Responsibilities

• Creation and management of a performance management system that ensure just rewards that retain talent and assist in sieving out non performance.
• Taking lead in the forecasting, planning and implementation of the strategic plan to ensure that the human resource plans are in line with the strategic goals of the Club.
• Spearhead training and development initiatives based on clearly identified needs and gaps while evaluating the effectiveness of such training.
• Championing the development and review of reward policies to ensure attraction, motivation, equity and retention of staff.
• Developing and implementing human resource management and Administration policies, acting in matters involving staff discipline, representing the Club during hearings, implementing and communicating disciplinary procedures, dealing with employee grievances as well as mainta ining employee disciplinary records.
• Managing efficient provision of transport for staff in the club, developing and updating employee contracts, job requirements, and job descriptions for all positions as well as addressing employee queries on HRM matt ers such as compensation, leave applications separation rules, and regulations in compliance with labour laws.
• Providing leadership in ensuring compliance to rules, regulations and policy frameworks on human resource management matters.
• Develop, moni tor and implement the HRM & Administration Department Annual Budget.
• Lead initiatives towards a positive corporate culture to facilitate achievement of Club’s mission and vision while taking charge of employee relations and ensuring harmony across board

Operational Responsibilities / Tasks

• Provide secretarial services and advice on all human resource related matters to the Committee (training and development, recruitment and selection, disciplinary matters, promotion, etc) as well implementing Main Committee resolutions on human resource management matters.
• Take lead in implementation of HRMIS.
• Tracking implementation of HR & Administration performance targets and Tracking implementation of HR & Administration performance targets and objectives and ensuring efficient performance management systems in all objectives and ensuring efficient performance management systems in all departments to build capacity of the staff.
• Providing guidance, mentoring, coaching and counselling of staff.

Job Dimensions:

Financial Responsibility

• Prepare HR budget and coordinate with the finance department on staff payroll.
• Ensure compliance with financial regulations and reporting requirements.
• Recommend approval for training expenditures.

Responsibility for Physical Assets

• Manage office furniture, club vehicles, and HR-related equipment (laptops, desktops, printers, HRMIS)

Decision-Making/Job Influence

• Involves analytical, operational, and technical decision-making

Working Conditions

• Work in a typical office environment Job

Other Requirements

• Bachelor’s Degree in Human Resource Management or equivalent qualification from a recognized institution OR Bachelor’s degree in any other Social Science with a post-graduate diploma in Human Resource Management.
• Masters’ Degree in Human Resource Management, Business Administration (HRM) or eq uivalent qualification from a recognized institution, will be an added advantage.
• Higher Diploma/CHRP-K in Human Resource Management or equivalent qualification from a recognized Institution is an added advantage
• Membership to Institute of Human Resource Management in good standing
• Possess a valid Practicing License by IHRM
• Certified Human Resource Practitioner (CHRP-K)
• At least ten (10) years relevant work experience with at least five (5) years in senior management

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Job Responsibilities

• Manage the Culinary team to improve operational areas in respect to culinary excellence, menu development, revenue management, cost control, in addition to member, guest and team member satisfaction.
• Establish and maintain high quality standards regarding food production, presentation, sanitation, safety, and expediency of service.
• Create new menu items that generate high member satisfaction; develop standard recipes for all dishes to ensure proper portion control, uniformity, and quality in order to maximize profitability.
• Own the following processes: daily food production and variance report analysis, ordering, cost (budget, actuals versus date, etc.), quality and consistency, ensuring financial performance and food cost
• Creates recipes and support materials, such as recipe cards, descriptions, and/or pictures.
• Set food specifications with the purchasing department.
• Work in conjunction with the Sous Chef and F&B Manager to establish/maintain set standards of quality and service.
• Prepare annual departmental budget plans; review financial transactions and monitor budgets to ensure efficient operations including achieving budgeted revenue and labour expenses.
• Coordinate, manage and supervise all back of the house operations.
• Ensures that a quality sanitation program is followed through out the kitchen operations, monitors storage (including temperature setting), handling and rotation of food products to comply with health as well as food safety laws and regulations
• Handle any member/guest food issues promptly and professionally; follow up to ensure satisfaction.

Other Requirements

• Bachelor’s Degree/Diploma in Food Production, Culinary Arts, or related studies.
• Food Handling/ Food Safety training
• First Aid, Occupational Health and Safety training
• Professional Qualifications / Membership to professional bodies
• Membership in the Culinary Professionals Society of Kenya (will be an added advantage)
• At least 10 years’s experience in a similar role
• Proficient knowledge and understanding of cost controls
• Creating theme menus that align with banquets and special events