Hillary Oluoch Email and Phone Number

DUTIES AND RESPONSIBILITIESSyllabus , Schemes of work together with lesson plan preparationLecturing: Culinary Art; Culinary Theory; Front Office Operation and administration; Housekeeping, Accommodation and Laundry; Food and Beverage Service; Food and Beverage Controls; Customer Service; Research Methodology; Fundamentals of hotels and catering.CATs preparation and marking.Assist in the College's academic research projectsInvigilating examsKeep class reports

DUTIES AND RESPONSIBILITIESSyllabus, Schemes of work together with lesson plan preparationLecturing: Food and Beverage Production (Kitchen), Culinary Theory, Front Office Administration, Housekeeping & Accommodation, Restaurant Service, Food and Beverage Management, Customer Service and Fundamentals of hotels and catering. CATs preparation and markingAssist in the College's academic research projectsInvigilating exams

DUTIES AND RESPONSIBILITIES Supervise staffs Organize and assign dutiesMaintain the stock Call and presides over the meetings Prepare and present monthly reports to the restaurant owner To coordinate the development, interpretation and implementation of restaurant policies, operating procedures and training programs, manuals, directives, menus, work schedules, rules and regulations for the food and beverage staff and personnel. To maintain up-to-date records on food and beverage staff personnel attendance, appearance, standards, work and vacation schedules, labor costs, payroll, absenteeism, turnover and disciplinary action. To approve the employment and termination of food and beverage staff. To coordinate the selection, purchasing, storage, inventorying, maintenance and usage of all related food and beverage supplies and equipment. To handle all guest comments.To obtain maximum revenue results from the utilization and appearance of the food and beverage areas and enquiries in the food and beverage area. To develop and maintain effective communications between all operating departments. To respond properly in any restaurant emergency or safety situation. To perform other tasks or projects as assigned by restaurant directors.

DUTIES AND RESPONSIBILITIESHave a good knowledge and understanding of all food and drinks menuPrepare restaurant ready for serviceCommunicating with the duty manager regarding any problems, any issues with equipment, stock or with customers.Take guest orders, relay them to the kitchen, serve the guest and clear the table, prepare and present the guest bill for clearance.Ensure a high standard of hygiene and cleanliness is maintained in the restaurant.Observe company’s rules and procedures and carry out any reasonable request made by the manager, supervisor or by the duty manager.

Trained in the following departments:Housekeeping,Laundry and Accommodation.Front Office and Administration. ProcurementKitchenCoffee shop and Restaurant

Trained in the following departments:Housekeeping, Laundry and Accommodation Front Office and Administration, Central Stores, Kitchen, Bar and Restaurant