Join our story at Hyatt Place and Hyatt House, Nairobi Westlands. Full-Time

Guest & Client Relations

To ensure that you deliver the brand promise and always provide exceptional guest service. To ensure that you also provide excellent service to internal customers in other departments as appropriate. To handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

Financial:

Assists in maximizing employee productivity using multi-skilling, multi-tasking, and flexible scheduling to meet the financial goals of the business as well as the expectations of the guests. Focuses attention on improving productivity levels and prudently managing utility/payroll costs within acceptable guidelines, ensuring optimum deployment and energy efficiency of all equipment. Ensures new technology and equipment are embraced, improving productivity.

Operational:

Reviews the progress of the hotel's food and beverage department.   Organizes and sets up the assigned section of the food and beverage kitchen efficiently to increase speed and maximize productivity. Ensures that all dishes from that section are prepared consistently and according to standard recipes. Monitors food and operating costs and controls these by reducing waste. Trains culinary employees in that section of the kitchen in the skills necessary for them to perform their function. Works in any sections of the kitchen when necessary or as requested by the Sous Chef or Executive Chef. Ensures the sanitation standards for the kitchen are being met. Be familiar with all sections of the kitchen to facilitate the flexible use of employees. Ensures that operating and kitchen equipment is maintained to a good standard with minimum breakage. Responds to the results and feedback from various tools/platforms ensuring, that the relevant changes are actioned and implemented.

Employee Handling

Ensures a strong professional relationship with all levels of employees within the hotel.  Maintain open and effective communication with colleagues, supervisors, and other departments to ensure seamless coordination for maintenance tasks, repairs, and project implementations. Collaborate with colleagues from different departments to address kitchen & laundry equipment issues, provide support, and ensure timely resolution of problems. Work collaboratively with fellow colleagues to achieve common goals, share knowledge, and assist in resolving complex engineering issues. Offer support and guidance to junior colleagues, apprentices, or trainees, fostering a mentorship approach within the team. Follow established protocols, safety guidelines, and standard operating procedures while working alongside colleagues to ensure a safe and efficient work environment. Encourage compliance with safety standards and best practices among colleagues, emphasizing the importance of safety in all tasks. Treat colleagues with respect, professionalism, and courtesy at all times, creating a positive work culture within the engineering department. Resolve conflicts or disagreements with colleagues amicably, demonstrating conflict resolution skills and a constructive approach to problem-solving. Share expertise, experiences, and best practices with colleagues to enhance the overall skill set and knowledge base within the team. Participate in training sessions or workshops to update skills and knowledge, encouraging colleagues to do the same. Offer assistance and backup to colleagues during peak workloads, emergencies, or when extra help is needed, fostering a spirit of mutual support within the team. Seek assistance from colleagues when facing challenges or unfamiliar tasks, promoting a collaborative approach to problem-solving. Provide constructive feedback and suggestions to colleagues when appropriate, contributing to continuous improvement and efficiency in the workplace. Be open to receiving feedback from colleagues, embracing opportunities for personal and professional growth. Actions on the results of the Colleague Experience Survey (CES).

Administrative:

Attends and contributes to all training sessions and meetings as required. Is knowledgeable in statutory legislation in employee and industrial relations. Responds to changes in the Food and Beverage function as dictated by the industry, company, and hotel.

General:

Reads the hotel's Employee Handbook, understands, and adheres to the hotel's rules and regulations and in particular, the policies and procedures relating to computer resources, fire, hygiene, health, and safety. Always exercises responsible behaviour and positively representing the hotel team and Hyatt Hotels Corporation. Maintains strong, professional relationship with relevant representatives from business partners and other organisations. Ensures high standards of personal presentation and adheres to the hotel grooming policy at all times. In this role you will also be required to multi-task in various aspects of the operations as advised by your Managers from time to time. Carries out any other reasonable duties and responsibilities as assigned. Works closely with Managers in a supportive and flexible manner, focusing on the overall success of the hotel and the satisfaction of hotel guests.

Required Certification:

Culinary Degree / Diploma or equivalent 

Food Safety Certification

Posted May 24, 2025