Serena Hotels

Job Title:
Sales Account Manager
Reporting line:
Sales Manager
Directly Supervises:
None
Liaises with:
Reservations, Marketing, Accounts, Food & Beverage, Front Office, Regional sales team
**Job Purpose**
The position is responsible for driving top-line revenue growth and expand market share across
all the resort’s departments
• e Rooms, Food & Beverage, MICE and Spa by building strong
client relationship and securing high yield accounts in local and international markets.
**Key Responsibilities**
• Identify local business shifts and competitor activities within assigned territories or
segments.
• Attend local networking events, business mixers, and tourism expos to gather leads.
• Promote resort offerings actively across assigned corporate and travel agency sectors.
• Deliver enthusiastic, highly professional property tours to prospective clients and
event planners.
• Ensure all client collateral, rate sheets, and promotional materials are accurate and up
to date.
• Assist clients with custom itinerary planning, menu selections, and spa group
packages.
• Maintain and grow a comprehensive portfolio of corporate, MICE, and leisure
accounts.
• Negotiate contracts and close commercial agreements.
• Implement structured account plans to maximize client retention and upselling.
• Conduct regular outbound sales calls and face-to-face meetings with mid-tier
corporate and leisure clients.
• Secure repeat bookings from local event organizers, wedding planners, and social
groups.
• Close sales using approved seasonal promotions, corporate rates, and tactical
discounting structures.
• Collect advance deposits and ensure timely settlement of outstanding event invoices.
• Integrate eco-friendly and responsible tourism concepts into corporate client
proposals.
• Support the property's green initiatives and community-based engagements.
• Maintain detailed records of all daily sales activities, customer interactions, and
meeting notes in the resort's sales trackers.
**MINIMUM**
**Qualifications**
• Degree or Diploma in Hospitality management, Sales & Marketing, Business
management or related field
• A minimum of 5 years direct sales experience preferably within a 4 star or 5 star hotel,
resort or luxury travel agency
**SKILLS AND**
**Personal Attributes**
• High energy, self-motivated, and target-driven.
• Excellent interpersonal skills with a natural ability to build rapport quickly.
• Strong negotiation capabilities
• Effective written and verbal communication skills communication skills
Interested applicants who meet the above criteria are invited to submit their application
including an updated CV to: **Email:** Jobvacancy.kenya@serenahotels.com, on or before 8th
September 2026.

Sales Account Manager - Serena Beach Resort & Spa

Vacancy: Chef de Cuisine
• Pan-Asian Restaurant
Location: Nairobi Serena Hotel
Employment Type: Full-Time
**Job Purpose**
Nairobi Serena Hotel is seeking an experienced, creative, and quality-focused Chef de Cuisine
to lead the culinary operations of our Pan-Asian restaurant. The successful candidate will be
responsible for designing and executing an authentic, innovative, and commercially viable
Southeast Asian-inspired menu while ensuring consistency, quality, cost control, food safety,
and an exceptional guest dining experience.
The ideal candidate should demonstrate strong expertise in authentic Southeast Asian cuisine,
with practical knowledge of dishes, ingredients, cooking techniques, sauces, herbs, spices, and
presentation styles from cuisines such as Thai, Vietnamese, Malaysian, Indonesian,
Singaporean, and other regional Asian culinary traditions.
**Key Responsibilities**
• Lead the day-to-day culinary operations of the Pan-Asian restaurant’s kitchen, ensuring
smooth kitchen workflow, high productivity, and excellent service delivery.
• Design, develop, and implement authentic Pan-Asian menus that reflect quality,
creativity, seasonality, and cultural authenticity.
• Prepare, standardize, and maintain detailed recipes, including ingredients, methods of
preparation, portion sizes, plating standards, allergen information, and yield controls.
• Conduct accurate food costing for all menu items and work closely with the Executive
Chef and Cost Controller to maintain approved food cost targets.
• Ensure consistent quality, taste, presentation, portioning, and temperature of all dishes
served from the restaurant’s kitchen.
• Carry out regular quality checks on raw ingredients, mise en place, cooked products, à
la carte items, and final plate presentation.
• Train, coach, supervise, and motivate kitchen team members in Pan-Asian cooking
techniques, hygiene practices, food safety, presentation standards, and service
expectations.
• Maintain high standards of food safety, sanitation, cleanliness, and storage in line with
Nairobi Serena Hotel’s policies and applicable public health regulations.
• Monitor stock levels, and ensure the proper use, storage, rotation, and control of
ingredients, especially specialty Asian products.
• Work collaboratively with service teams to ensure menu knowledge, smooth guest
communication, and prompt resolution of guest feedback relating to food quality or
presentation.
• Introduce creative chef’s specials, tasting menus, promotions, and culinary concepts
that enhance the restaurant’s reputation and guest experience.
• Ensure kitchen equipment is used properly, maintained in good working condition, and
reported promptly when repairs or replacements are required.
Required
**Qualifications**
& Experience
• Professional training in Culinary Arts, Hotel Management, Food Production, or a
related field.
• Working experience of 3-5 years as a Chef de Cuisine, Sous Chef, Specialty Chef, or
senior culinary leader in a Pan-Asian, or high-quality specialty restaurant.
• Strong hands-on ability to prepare authentic Southeast Asian dishes using traditional
and contemporary cooking techniques.
• Excellent knowledge of Asian ingredients, condiments, sauces, spices, noodles, rice
dishes, broths, marinades, seafood, meats, vegetables, and specialty cooking methods.
• Demonstrated experience in menu design, menu engineering, recipe writing, costing,
portion control, and quality assurance.
• Strong leadership, organizational, planning, training, and team management skills.
• Good understanding of food hygiene, HACCP principles, kitchen safety, stock control,
and waste management.
• Ability to communicate clearly and professionally in English, both verbally and in
writing.
• Proven commercial awareness especially in food costing and cost control.
Interested applicants who meet the above criteria are invited to submit their application
including an updated CV to: **Email:** Jobvacancy.kenya@serenahotels.com, on or before 28th August
2026.

Chef de Cuisine - Pan-Asian Restaurant - Nairobi Serena Hotel

1
TOURISM PROMOTION SERVICES EASTEN AFRICA Plc. (TPSEA)
Job Title: Food and Beverages Director
Reporting line: General Manager
Directly Supervises: Restaurant Manager, Bar Manager, Banqueting Manager, Executive Chef
Liaises with: F&B Service Team, Events & Banqueting Team, Stores, Procurement, Finance,
Maintenance, Housekeeping, Sales & Marketing, Human Resources
Location: Kampala Serena Hotel, Uganda
**Job Purpose**
The Food & Beverages Director is responsible for providing strategic and operational leadership for all
food and beverage operations within the hotel, including restaurants, bars, banqueting, room service,
kitchens, and stewarding.
The role ensures the delivery of exceptional guest experiences while driving profitability, operational
efficiency, innovation, quality, food safety, and team performance. The Director will oversee planning,
execution, financial performance, people development, and continuous improvement across all food
and beverage outlets in line with Serena standards, luxury hospitality expectations, and business
objectives.
• MARKET LEADERSHIP
• Communicate the Food & Beverage vision, mission, and core values and ensure they are
understood and implemented by all team members.
• Collaborate with the General Manager, Executive Chef, Sales & Marketing, and Banqueting
teams to develop innovative dining concepts, themed events, promotions, and guest
experiences.
• Ensure all food and beverage offerings align with Serena, LHW, and LQA standards.
• Conduct regular SWOT analyses of food and beverage products, services, competitors, and
market trends.
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• Analyze guest feedback and market intelligence to improve offerings and service delivery.
• Drive innovation in dining experiences, beverage programs, banqueting concepts, and premium
guest offerings.
• Ensure compliance with all statutory, health, safety, food hygiene, and licensing requirements.
• Ensure adherence to data protection, document management, and departmental record-
keeping policies.
• Educate the F&B leadership team on their roles in crisis management and business continuity
plans.
• LEADERSHIP IN PRODUCT AND SERVICE
• Develop and implement food and beverage strategies consistent with market trends and hotel
positioning.
• Oversee the quality, consistency, presentation, and service standards across all restaurants,
bars, banquets, room service, and kitchens.
• Ensure menus, beverage lists, and banquet packages are standardized and regularly reviewed.
• Lead the planning and execution of conferences, weddings, social events, VIP functions, and
large-scale banquets.
• Ensure buffet, plated, and live station presentations maintain luxury standards regardless of
volume.
• Maintain strict quality control for taste, presentation, portioning, and service excellence.
• Coordinate operational timelines to ensure seamless event setup and service execution.
• Work closely with culinary, pastry, bakery, and beverage teams to ensure integrated service
delivery.
• Review guest feedback on food quality, beverage quality, service, and overall dining experience.
• Update and enforce Food & Beverage SOPs.
• Ensure strict adherence to food safety, hygiene, and sanitation standards.
• Ensure effective forecasting, mise en place planning, and logistical coordination for all
operations.
• MANAGING, GROWING AND RETAINING MARKET SHARE
• Drive revenue growth across restaurants, bars, banqueting, and room service.
• Stay updated on culinary trends, beverage innovations, mixology, wellness dining, and luxury
hospitality developments.
3
• Introduce innovative dining and beverage experiences that enhance the hotel’s market
positioning.
• Create memorable guest experiences through exceptional food, beverages, service, and
ambiance.
• Develop offerings that attract corporate, diplomatic, MICE, wedding, leisure, and high-end
clientele.
• Support seasonal promotions, festive campaigns, themed events, and partnership activations.
• Monitor competitor activity and identify opportunities for differentiation and growth.
• COST MANAGEMENT AND REVENUE IMPROVEMENT
• Develop and implement food and beverage cost control strategies without compromising
quality or guest satisfaction.
• Monitor inventory levels and ensure optimal stock management across all outlets.
• Minimize wastage through effective purchasing, storage, production, and service controls.
• Monitor daily business volumes, forecasts, and event schedules to optimize staffing and
production.
• Ensure proper portion control and beverage control measures.
• Analyze revenue, food cost, beverage cost, labor cost, and outlet profitability.
• Prepare and manage departmental budgets, forecasts, and financial reports.
• Identify opportunities for upselling, cross-selling, and revenue enhancement.
• PEOPLE MANAGEMENT AND PRODUCTIVITY IMPROVEMENT
• Ensure every team member has a clear performance plan and measurable objectives.
• Conduct regular performance reviews and coaching sessions.
• Implement relevant HR policies and procedures consistently.
• Develop training and capacity-building programs for service, beverage, culinary, and stewarding
teams.
• Lead, inspire, and motivate teams during high-pressure operations and major events.
• Foster a culture of accountability, teamwork, professionalism, and guest focus.
• Manage staff relations, communication, discipline, and conflict resolution within the
department.
• Ensure effective manpower planning, scheduling, and productivity management.
• Identify and implement cost-effective employee recognition and reward initiatives.
• Promote workplace health, safety, and wellness for all F&B employees.
• Organize wellness and engagement activities to support employee well-being.
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• SUSTAINABILITY
• Support and participate in community outreach and environmental conservation initiatives.
• Implement sustainable food and beverage practices, including waste reduction, energy
efficiency, and responsible sourcing.
• Reduce single-use plastics and promote environmentally conscious operations.
• Stay updated on sustainability trends and innovations within hospitality and food service.
• Promote sustainable banquet planning and responsible consumption practices.
**JOB SPECIFICATIONS**
• Bachelor’s degree or diploma in Hospitality Management, Food & Beverage Management, Hotel
Management, or a related field.
• Extensive experience in food and beverage operations within luxury hotels or large-scale
hospitality operations.
• Minimum 8
property, with at least 5 years in a senior leadership role.
• Proven experience managing multiple outlets, bars, banqueting operations, and large-scale
events.
• Strong knowledge of restaurant management, beverage management, banqueting, room
service, and culinary operations.
• Demonstrated ability to develop innovative food and beverage concepts and drive revenue
growth.
• Strong financial, analytical, and operational planning skills.
• Proven leadership ability to manage and inspire large multidisciplinary teams.
**SKILLS AND**
**Personal Attributes**
• Effective written and verbal communication skills.
• Team leader and team player.
• Ability to lead, inspire, and motivate a large team to achieve organizational goals.
• Creative mindset with the ability to drive continuous improvement and innovation.
• Excellent guest service and customer focus.
• Strong knowledge of food and beverage products and service standards.
• Problem-solving and decision-making skills.
• Flexibility to work long hours, weekends, and holidays when required.
5
• Attention to detail.
• Strong organizational and planning skills.
• Strong business and commercial acumen.
• Knowledge of food safety, HACCP, beverage control, and luxury service standards.
• Ability to work effectively under pressure during large-scale events and peak operations.
• Positive interpersonal skills across departments.
**COMPETENCES AND CORE VALUES**
A)
**Competencies**
• Selecting, coaching, training, and appraising staff.
• Influencing and resolving differences.
• Planning and managing teams to achieve quality results.
• Encouraging innovation and an open, team-based environment.
• Inspiring trust and credibility.
• Creating an environment for learning and knowledge sharing.
• Focusing on the big picture and long-term business development.
• Driving performance, profitability, and guest satisfaction.
**B) CORE VALUES**
• Integrity = (Uphold confidentiality and Respect, Be Non-Discriminatory, Be Ethical, Be
Transparent
• We are trusted organization built to last)
• Teamwork = (Encourage Open Communication and Active Participation, Treat everyone as if
they were a customer, Seek and Offer Help, Encourage Knowledge-Sharing, Celebrate Success
• Work must be fun)
• Empowerment = (Be Decisive, Take Initiative, Be Result Oriented, Resolve to Delight and Build
Trust, Recognize and Reward Initiative
• We are passionate about our people)
• Professionalism = (Deliver the Highest Standards of Product and Service, Be Knowledgeable and
Helpful
• We Keep our Word)
• Innovation & Creativity = (Emphasize on Quality, Embrace New Ideas and Seek Creative
Solutions, Learn New Skills, Embrace Technology
• We work towards Continuous Improvement)
• Accountability = (Care of Resources, Commitment to Excellence and Address Mistakes Promptly,
Ownership, Compliance
• We inspire excellence through personal responsibility)
• Compassion = (Listen carefully to understand, be sensitive and tolerant to others, Acknowledge
the Feelings of Others
• We are Committed to Caring)
6
• Growth = (Know Every Aspect of your Job, Focus on Accuracy, Aim Higher and be Consistent,
embrace continuous learning and Personal Development
• We cultivate a growth mindset by
embracing change and continuous learning)
**APPLICATION PROCESS**
All applications sent to **Email:** jobvacancy.kampala@serenahotels.com by 30 September 2026
Recruitment is on a rolling basis

Food and Beverages Director - Kampala Serena Hotel

1
TOURISM PROMOTION SERVICES EASTEN AFRICA Plc. (TPSEA)
Job Title: Event Sales Executive
Reporting line: Sales Manager
Liaises with: Sales & Marketing, Events & Banqueting, Food & Beverage, Executive Chef, Front Office,
Reservations, Finance, Housekeeping, Security, Maintenance, Human Resources and other operational
departments
Location: Kampala Serena Hotel, Uganda
**Job Purpose**
The Event Sales Executive is responsible for generating, developing and converting event business for
the hotel while ensuring a seamless journey from initial enquiry through to event execution and post-
event follow-up.
The role focuses on identifying and securing conferences, meetings, weddings, social functions,
corporate events, diplomatic functions, exhibitions, private celebrations and other MICE and event
opportunities.
The Event Sales Executive will build strong relationships with event organizers, corporate clients,
government and diplomatic institutions, NGOs, associations, wedding planners, event agencies and
other key stakeholders while maximizing event revenue and ensuring that every event reflects the
Hotel’s hospitality standards.
• MARKET LEADERSHIP
• Proactively source, negotiate and close business for meetings, conferences, corporate functions,
weddings and social events.
• Identify and develop new opportunities across corporate, MICE, diplomatic, government, NGO,
association and wedding segments.
• Conduct sales calls, client meetings, site inspections, presentations and networking activities.
• Represent the hotel at relevant industry events and monitor competitor offerings.
2
• Build and maintain a strong network of clients, event organizers, wedding planners and
agencies.
• LEADERSHIP IN EVENT PRODUCT AND SERVICE
• Promote the hotel’s conference, banquet and event facilities and recommend suitable venues,
layouts, menus and packages.
• Conduct professional site inspections, presentations and facility tours.
• Prepare and present proposals, quotations, contracts, and event confirmations.
• Coordinate with operational teams to ensure client requirements are achievable and accurately
documented.
• Support innovative event concepts and ensure offerings meet 5-star standards.
• MANAGING, GROWING AND RETAINING EVENT MARKET SHARE
• Drive banquet, conference and events revenue in line with budgets and targets.
• Maintain an active sales pipeline, respond promptly to enquiries, and convert leads into
confirmed business.
• Manage the Hotel’s bidding process and follow through on deadlines and expiry dates.
• Build long-term relationships and identify opportunities for repeat and annual business.
• Cross-sell accommodation, F&B and other hotel services; maintain accurate records of leads,
proposals and confirmed business.
• EVENT REVENUE IMPROVEMENT AND SALES PERFORMANCE
• Maximize event revenue through accurate quotations, upselling, and conversion of enquiries.
• Monitor pipelines, forecasts and revenue performance against targets.
• Ensure proposals align with approved pricing and commercial policies.
• Work with Events, Finance, F&B, and Revenue Management to support commercial decisions
and minimize revenue leakage.
• Provide regular reports on sales activity, pipelines, and performance.
• EVENT CLIENT MANAGEMENT AND OPERATIONAL COORDINATION
• Act as the key point of contact from enquiry through confirmation and handover.
• Coordinate pre-event briefings and ensure all details (menus, setups, special requirements) are
accurately captured and communicated.
• Follow up during and after events to ensure satisfaction, gather feedback and identify repeat
business opportunities.
• Liaise closely with operations for seamless execution and escalate issues promptly.
3
• PEOPLE MANAGEMENT AND PRODUCTIVITY IMPROVEMENT
• Build strong
**Working Relationships**
across departments and demonstrate teamwork during high-
pressure events.
• Participate in sales meetings, briefings, and training.
• Share market intelligence and client feedback; contribute ideas to improve processes and client
experience.
• SUSTAINABILITY
• Promote sustainable event practices, responsible resource use and reduction of single-use
materials.
• Encourage digital documentation and support the hotel’s environmental and community
initiatives.
**JOB SPECIFICATIONS**
• Bachelor’s Degree in Business Administration, Tourism, Hospitality Management or related field.
· Minimum 2–3 years’ experience in events or banqueting sales within a reputable hotel or
events company.
• Proven track record in selling meetings, conferences and social events.
• Strong negotiation, presentation, and interpersonal skills.
• High level of organisation, attention to detail and commercial awareness. · Professional
appearance and customer-centric approach aligned with 5-star standards.
**SKILLS AND**
**Personal Attributes**
Excellent communication, sales, negotiation and relationship-management skills; highly organised,
results-oriented, commercially aware and able to work under pressure; professional, flexible and
collaborative.
**Competencies**
Identifying and converting event business · Building strong client relationships · Planning and
coordinating sales activities · Negotiating and closing business · Managing multiple priorities with
attention to detail · Driving revenue, satisfaction and repeat business.
4
**CORE VALUES**
Integrity · Teamwork · Empowerment · Professionalism · Innovation & Creativity · Accountability ·
Compassion · Growth
**APPLICATION PROCESS**
All applications sent to **Email:** jobvacancy.kampala@serenahotels.com by 30
th
September
• Recruitment is on a rolling basis.

Serena Hotels

Open Positions at Serena Hotels

Sales Account Manager - Serena Beach Resort & Spa

Chef de Cuisine - Pan-Asian Restaurant - Nairobi Serena Hotel

Food and Beverages Director - Kampala Serena Hotel

Event Sales Executive-Kampala Serena Hotel