Amref International University focuses on training, research and extension in health sciences, emphasizing promotive, preventive, rehabilitative and palliative health. AmIU is founded on the experience and intellect of Amref Health Africa, which is reputed for its over 60 years of quality and innovative public and community health interventions, training, and education. It is committed to progressively developing innovative programmes catering to the present and future African and global health needs. The University offers postgraduate, undergraduate, higher diploma, diploma· and certificate programmes and Continuing Professional Development (CPD) courses that prepare human resources for health to serve throughout the health system. AmIU will become the Pan African University in Primary Health care and seeks to train transformational leaders who will Inspire Lasting Change. For more on Amref International University, please visit https://amref.ac.ke
Job Description
Main Purpose of the Job
Responsible for monitoring and controlling food and beverage costs in the cafeteria by managing inventory, verifying purchases, analysing consumption patterns, and reducing waste. Ensures accurate recipe costing, supplier compliance, and alignment with budget targets while maintaining quality and regulatory standards. In addition, oversees the performance and operational efficiency of assigned university business units, ensuring they run sustainably, meet revenue targets, and deliver excellent customer service. Collaborates with kitchen, procurement, finance, and other unit teams to optimize cost efficiency, strengthen operational processes, and support the university’s overall business and service goals.
Key Responsibilities
- Cost Monitoring and Analysis: Track food, beverage and operational expenses to ensure they align with budgets. Analyse variances between actual and projected costs to identify areas of improvement.
- Inventory management: Monitor stock levels of ingredients and supplies to prevent overstocking or shortages. Conduct regular inventory audits to minimize waste, theft or spoilage
- Menu Costing: Calculate the cost of each menu item based on ingredient prices, portion sizes, and preparation methods. Ensure pricing supports profitability while remaining competitive.
- Budget preparation: Assist in creating and managing the cafeteria’s budget, forecasting expenses, and setting financial targets.
- Vendor and Supplier Coordination: Negotiate with suppliers for cost-effective pricing and quality ingredients. Monitor supplier performance to ensure timely deliveries and adherence to agreements.
- Waste Reduction: Identify sources of waste (e.g., excess portions, spoilage) and implement strategies to minimise them, such as portion control or repurposing leftovers.
- Financial Reporting: Prepare reports on costs, profits, and financial performance for management. Provide insights and recommendations to improve efficiency.
- Compliance and Standards: Ensure adherence to food safety regulations, quality standards and University financial policies.
- Strategic & Operational Management: Develop and implement business plans for each unit in alignment with the university’s strategic objectives. Oversee day-to-day operations to ensure efficiency, quality, compliance, and customer satisfaction, Conduct regular performance reviews of all units and implement improvement actions.
- Compliance, Quality, & Risk Management: Ensure all business units comply with university policies, legal requirements, and health & safety standards.
- Implement quality assurance processes and manage operational risks.
Qualifications
Education, knowledge and experience
- Bachelors Degree in Accounting, Finance or Business Administration, Hotel Management, or related field.
- Certification in cost control, inventory management or accounting (CPA 2).
- Two to three (2-3) years of experience in food and beverage operations, such as working in a kitchen as a supervisor, storekeeper, or cashier in a cafeteria, restaurant, or similar setting.
- Exposure to inventory tracking, stock management or basic cost control tasks.
- Familiarity with food preparation processes and portion control.
- Strong knowledge of inventory and purchasing systems.
- Proficient in accounting software and F&B software.
- Familiarity with inventory management systems and point-of-sale (POS) systems.
- Strong knowledge of Microsoft Excel for budgeting, cost analysis and reporting.
- Understanding of food costing and menu pricing techniques.
Skills and competencies
- Attention to detail to ensure accurate inventory and cost calculations.
- Communication skills to coordinate with suppliers, staff and management.
- Problem-solving abilities to address cost variances or operational inefficiencies.
- Experience in a high-volume cafeteria or institutional catering setting.
- Knowledge of local food safety and procurement regulations.
- Strong organizational and communication skills.
- Team working skills and collaboration.
Additional Information
Your application should include a cover letter detailing why you are the best fit for this position and your CV with relevant skills and experience. The closing date will be Thursday, 11th December 2025.
All Amref International University open vacancies are published on our website under the Vacancies page and on our official social media pages. Kindly note that official emails from AmIU will arrive from an @amref.ac.ke or @amref.org address.
Amref International University is committed to safeguarding and promoting the welfare of children, young people, and vulnerable adults and expects all staff to share this commitment. Amref International University is dedicated to diversity and is an equal-opportunity employer with a non-smoking environment policy.
