INTERNAL VACANCY

Kafue River Cliff Limited (KRC) invites applications from suitably qualified and experienced individuals to fill in the following position to be based at our Resort in Kafue

KEY QUALIFICATIONS, SKILLS, QUALITIES & COMPETENCIES

• Full grade twelve certificate
• Bachelor’s degree in hospitality management, Business Administration, or related field.
• Minimum of 5 years of progressive work experience in the hospitality industry, specifically in the managing resorts or similar establishments.
• Proven track record in a supervisory role, demonstrating leadership and team management skills.
• Experience in the management of fully functional kitchen, bars, and boat services.
• Excellent leadership and people management skills, fostering a positive and collaborative work environment.
• Customer-focused with a commitment to delivering exceptional service.
• Problem-solving and decision-making skills with high level of professionalism and integrity.
• Strong organisational and multitasking abilities to oversee various aspects of the resort efficiently.
• Procurement skills to manage and optimise stock levels in the kitchen, bar, and boat.
• Culinary expertise with the ability to contribute to the creation of diverse and appealing dishes.
• Knowledge of health and safety regulations in the hospitality industry.
• Marketing and promotional acumen.
•  Effective written and verbal communication skills.
• Proficiency in computer operations for administrative tasks and hospitality software.
• Team building and staff development capabilities.
• And flexible to relocating to Kafue.

KEY RESPONSIBILITIES 

The Resort Supervisor will be required to combine their hospitality management skills, business acumen, and a customer- centric approach to provide an exceptional and memorable experience for clients across various resort facilities by:

•  Oversee the daily operations of the resort, ensuring seamless coordination among different departments.
• Foster a positive team spirit among resort staff through effective leadership and communication.
• Maintain a high standard of customer service and guest satisfaction.
• Supervise the kitchen and bar operations, ensuring efficient and hygienic food and beverage preparation including menu planning, pricing, and inventory control.
• Innovate and contribute to the development of new dishes and beverages to enhance the guest experience.
• Ensure compliance with health and safety regulations in food and beverage services.
• Coordinate the staff on the 80-seater boat, managing scheduling, safety protocols and customer experience is smooth and enjoyable.
• Utilize procurement skills to maintain optimal stock levels in the kitchen, bar, and boat.
• Conduct regular stock counts and sign off on stock sheets for accurate record- Keeping.
• Work closely with the accounting team to monitor financial performance and contribute to the development and management of budgets.
• Active seek feedback and implement improvements based on customer suggestions.
• Develop and implement marketing strategies to attract clients and promote special packages.
• Coordinate and facilitate events, weddings, and team building sessions.
• Provide training and development opportunities to enhance the skills of the team.
• Build positive relations with the local community and businesses. And explore opportunities for collaboration or partnerships with local entities.

• Only shortlisted candidates will be acknowledged.