The Business Development Officer role at St. Luke’s Orthopaedic and Trauma Hospital is dedicated to driving revenue growth and operational excellence for Rivervale Cafeteria. This is a hands-on position requiring close collaboration with kitchen and service staff to increase sales, expand market reach, and strengthen the cafeteria’s overall capacity.
Key Responsibilities
Revenue Growth & Customer Traffic
Develop and implement simple monthly growth plans to drive sales.
Increase daily revenue through targeted promotions, meal combos, and upselling strategies.
Identify peak and off-peak trends and implement strategies to boost sales during low periods.
Monitor daily sales performance and recommend necessary improvement actions.
Market & Business Expansion
Identify and pursue outside catering opportunities.
Manage the cafeteria team during outside catering activities in collaboration with the head chef.
Build and maintain relationships with nearby businesses and institutions.
Foster excellent delivery partnerships with platforms such as Glovo and Bolt.
Conduct competitor analysis within Eldoret to stay ahead of market trends.
Team Leadership & Performance Management
Guide cafeteria staff on customer engagement and effective upselling.
Set basic daily and weekly sales targets for the unit.
Coach staff on achieving customer service excellence.
Support supervisors in improving overall service efficiency and speed.
Foster a culture of accountability and teamwork within the unit.
Capacity Building & Operational Support
Identify skills gaps in service and kitchen coordination and recommend training.
Work with the kitchen team to improve menu planning based on customer demand.
Support the implementation of Standard Operating Procedures (SOPs) to ensure consistency and scalability.
Reporting & Planning
Track weekly and monthly sales performance metrics.
Prepare concise monthly growth reports for management.
Recommend new products or menu changes based on customer feedback.
Branding & Menu Coordination
Coordinate marketing initiatives and themed offers to increase customer traffic.
Ensure brand consistency across customer experience, marketing materials, and menu presentation.
Collaborate with the Head Chef to develop and update menu content aligned with business goals.
Oversee the design and production of menus and catering materials (allergen cards, signage, etc.) for print and digital use.
Manage promotional content across social media and digital channels.
Requirements
Education: Diploma or Degree in Business, Marketing, Hospitality, or a related field.
Experience: 2–4 years of experience in hospitality, retail, or small business growth.
Environment: Proven experience working in fast-paced service environments.
Technical Skills: Basic financial tracking and reporting skills.
Soft Skills: Practical problem-solving, strong interpersonal skills, and a commercial mindset.
Leadership: Strong coaching and leadership abilities with a results-oriented approach.
How to Apply
Interested and qualified candidates should apply online via the St. Lukes Orthopaedics & Trauma Hospital application portal. Visit https://www.myjobmag.co.ke/apply-now/1194409 to submit your application.
How to Apply
Interested and qualified candidates should apply online via the St. Lukes Orthopaedics & Trauma Hospital application portal. Visit https://www.myjobmag.co.ke/apply-now/1194409 to submit your application.
