Your key Responsibilities: Training & Instruction: Deliver practical food and beverage service training in line with the approved curriculum. Demonstrate and supervise service techniques including mise-en-place, table set-ups, service sequence, buffet service, and room service. Train learners in casual, fine dining, and restaurant-bar service operations. Conduct continuous assessment of learner competence through practical evaluations. Prepare learners for internal, external, and KSTVET-aligned practical examinations. Curriculum & Academic Support: Participate in curriculum development, review, and alignment with industry standards. Prepare lesson plans, practical schedules, assessment tools, and marking guides. Ensure training delivery meets competency-based education requirements. Maintain accurate training records, assessments, and learner progress reports. Operational & Managerial Duties: Manage training restaurants, service areas, and practical laboratories. Oversee inventory control of food and beverage equipment and consumables. Ensure adherence to hygiene, safety, and sanitation standards at all times. Coordinate with kitchen, bar, and service departments for seamless practical sessions. Lead by example in professional conduct, discipline, and service culture. Mentorship & Industry Alignment: Mentor junior trainers, teaching assistants, and trainees. Liaise with industry partners for attachments, exposure, and benchmarking. Promote customer service excellence and professional hospitality ethics. Required Qualifications & Experience: Degree in Food & Beverage Service, Hospitality Management, or related field. Professional certifications in Food & Beverage Service or Hospitality Operations. Training of Trainers (TOT) certification is an added advantage. Valid food safety and hygiene certification. Minimum of 5–7 years of hands-on experience in hotel or restaurant operations. Proven experience in casual, fine dining, and bar service environments. At least 2 years of training or instructional experience in a hospitality institution is desirable. Demonstrated leadership or supervisory experience in a hospitality setting.
