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Vacancies at Maternal Health,Unilever,The Zanzibar Collection....etc

Monday, September 08, 2014 Unknown 0 Comments

Project Manager, Maternal Health
We are seeking a Project Manager to manage and drive the implementation of a multi-year, multi-million dollar Maternal Health program. He/she will play a key role in Touch’s operations and in reducing maternal and newborn mortality in the Lake Zone of Tanzania. The Project Manager will be responsible for managing all aspects of the Maternal Health program and coordinating Touch’s partners involved in the on-the-ground activities. The
Project Manager will also be the focal point for our major donors and will work with Touch senior leadership to cultivate relationships and develop partnership opportunities.
He/she will work under the overall direction of our Country Director, a former McKinsey Senior Engagement Manager, located in Tanzania. Responsibilities of the role may be adapted based upon the experience of the successful candidate.

Responsibilities and Tasks
  • Manage the implementation of the Maternal Health program, working largely independently as well as in collaboration with Touch leadership, program partners, and program funders
  • Manage grants and supervise on-the-ground activities (e.g. training, construction) of implementing partners, including sub-contractors, vendors and other local and international partners, ensuring that they deliver on agreed upon objectives within time frame and budget
  • Own and manage relationships with donors and funders
  • Manage and monitor program budget
  • Manage the program Monitoring & Evaluation (M&E) system, including data mining and corroboration from multiple sources
  • Conduct data analyses and prepare reports on program implementation progress and impact for management, funders or other stakeholders
  • Ensure compliance with USAID and other funder requirements, Government of Tanzania relevant regulations, and Touch internal organizational policies and procedures
  • Maintain holistic and detailed understanding of program work as well as opportunities for expansion, collaborating with Touch team to integrate program activities and findings within Touch’s overall strategy
  • Communicate regularly and effectively internally and with program funders and partners

As job descriptions cannot be exhaustive, the Project Manager may be required to undertake other duties that are broadly in line with the above key duties. 

Desired Skills and Experience

Knowledge, Education, Skills and Experience
  • Minimum 2 years relevant professional experience in program management, development or fundraising
  • Masters or Doctorate degree in relevant field (e.g.  MPH, MBA, MPA, MD, international development) or equivalent demonstrated professional experience
  • Prior management experience in a consulting environment within the developing world preferred
  • Experience working with donor regulations, in particular with USAID funded programs
  • Experience in grant-writing and donor research
  • Strong analytical, organizational and problem solving skills with excellent attention to detail
  • Excellent oral and written communication skills
  • Solid relationship-building skills and cross-cultural sensitivity: ability to interface with external constituents from a variety of backgrounds
  • Good judgment and discretion to represent the Touch Foundation in a highly professional manner, as well as respect for local “culture.”
  • High proficiency in the use of Excel, PowerPoint and Microsoft word

Touch Foundation, Inc. is an equal opportunity employer (M/F/D/V).
to apply
Qualified applicants shall submit their CV and cover letter to Touch_Foundation_Jobs@mckinsey.com, stating the position being applied for in the subject line. Only short-listed candidates will be contacted.
Customer Development Operations Officer ( Temporary Contract)
Main Purpose of the Job

CD Operations is responsible for a smooth and cost effective operation between the company, customers, and specific third parties. The key challenge of the role is to develop consistency and coherence in the day-today operation of the CD organisation, thus enabling account, field and customer marketing teams to focus on core selling roles. 

Key Responsibilities

1.Business processes & operating guidelines
  • Ensure smooth processes are in place to deliver:
  • Retail Strategy
  • CBP and CMP
  • CD Input into S&OP
  • Annual negotiation strategy
  • OpCo range and assortment
  • Be the program management office for CD specific initiatives, incl. WwC
  • Set up and structure all CD business meetings


    • 2.Methods, tools, systems & data
    • Maintain and implement supporting tools(CD IT tools as well as new developments)
    • Customer Hierarchy
    • Sales Reporting Model
    • EPOS and manual retail sales data
    • Support Customer service


      • 3.Communication, information, training
      • Manage and facilitate internal and external CD communications
      • Provide all CD information to Field Sales, other CD roles and other departments
      • Identify needs and roll out training programs
      • Support the design and implementation of sales incentives model


        • 4.3rd party management & in-store execution
        • Manage contracts and execution of field marketing agencies providing in store
          execution and data
        • Measurement of 3 rd party performance and effectiveness in field execution kpi’s
        • Monitor and improve CD Overheads
        • Manage CD national and local events


          • Key Skills and Qualification
          • Any relevant Business Degree
          • Minimum of 2 to 3 years working experience within the Customer
          • Development function
          • Strong experience in designing and managing processes
          • Business planning experience
          • Project management experience
          • People Management skills and experience is a must
          • Customer Facing Experience

Customer Development Operations Officer ( Temporary Contract)


Assistant Regulatory Affairs Manager at Unilever

Reports to the Country Director – Tanzania with a dotted line to General Counsel - ESA and is also part of the regional Africa regulatory Affairs team. 

1. Regulatory support to the categories and local business - Tanzania 

• Collecting and maintaining national regulations relevant to product categories sold by local markets. 

• Ensuring that relevant units within the market are fully aware of regulations and are trained in their application. 

• Acting as Market contact for regulatory authorities. 

• Continually improving knowledge and awareness of local regulations. 

• Acting as local regulatory Contact Point to the Global & Regional Affairs and ensuring that emerging issues with potential for local/international regulatory impacts are communicated. 

2. Ensuring compliance of products, labels and communications with local regulations: 

• Assuring compliance of products and labels with local regulations. 

• Providing advice on application of regulations related to advertising. 

• Issue management 

3. Regulatory support for innovation and renovation: 

• Evaluating global Innovation & Renovation initiatives against local regulations, with comprehensive and timely feedback provided to the Regional Regulatory Affairs regarding potential regulatory hurdles and suggested solutions for managing the hurdles. 

• Co-ordinating efforts to gain regulatory approval for innovative products with claims, including customisation of Framework Regulatory Dossiers and interaction with local authorities. 

4. Participate in advocacy activities to influence Local Regulations 

• Participating actively in the elaboration and revision of local regulations, either through trade associations or directly on behalf of the local Market. 

• Ensuring that all relevant functions are kept informed about emerging local regulatory issues and implementation schedules for new regulations. 

5. Pre – market Approval of products 

· Put together registration dossiers for pre-market approval of products 

· Follow up with authorities on product registration 

6. Engagements with technical regulators 

• Coordinate engagements with technical regulators on a regular basis 

Key Skills & qualifications 
  • Degree in relevant field

    •
  • Strong technical negotiations

    •
  • I nterpersonal and communication skills

    •
  • Good working relationship with MoHSW, TFDA, CTI and other stakeholders in business, food and beverages.

    •
  • Strong negotiation and technical skills

Assistant Regulatory Affairs Manager

Unilever

Hotel Operations Manager at The Zanzibar Collection

General Description

  • To oversee and control all the general operations of the hotel and activities related thereto.
  • To oversee the management of all the departments of the hotel.
  • To oversee the daily functions of the hotel by monitoring each Head of Department.
  • To follow the instructions from the Owners regarding decisions and implementation of policies.
  • To act as a responsible spokesperson for the hotel.
  • To attend functions as required including local government gatherings as a representative of the hotel when necessary.
  • To provide a written report to the Directors on monthly basis regarding issues concerning the hotel. 
  • To ensure that the hotel maintains its image and reputation as a family owned hotel with attention to detail and personalised service.
  • To ensure that any violation of the Employee or Management Code of Conduct is dealt with efficiently and immediately together with the HR manager.
  • To ensure that the rules & regulations that govern the workplace are followed by staff and management.
  • To continuously try to exceed the high standards & success of the hotel.
  • To be responsible for planning ahead and setting goals for the individual departments and the hotel in general.
  • To lead and organize the staff including the senior managers in all operations.
  • To report any guest complaints to the Directors.

Desired Skills and Experience

The ideal candidate is a mature individual who should be/possesses:

- A minimum of 4 years working experience in 4/5 star hotels
- Proven Management skills on Department Head level or higher
- Excellent customer relations and problem solving skills
- “Hands on” with a positive “can do” attitude
- Proactive in taking up tasks and following up on them
- Administrative and Organizational skills
- Computer literate and experience with Reservation systems
- Previous working experience abroad
- Preferably an all rounder; experience in F&B is an advantage
- Team player, able to motivate others
- Open minded and flexible
- Eye for detail, critical in judgment
- Willing to “go the extra mile”
- A high level of English, both spoken and written (additional spoken languages are a plus)

Hotel Operations Manager

The Zanzibar Collection

Asst. Business Dev Manager-Pureit at UNILEVER Tanzania

Main Purpose of the Job 
  • To Support Brand Building Initiatives for Pureit and drive In-store merchandising efforts – through on-time deployment of collaterals, by outlet-class.

    • Key Reponsibilities
    • Develop brand associations for Pureit that help build brand salience
    • Develop and deploy best-in-class in-store collaterals / merchandising tools for Pureit basis outlet category
    • Ensure recruitment of in-store demonstrators and drive performance management through timely reports
    • Lead the training agenda for Pureit Merchandisers on an on-going basis to drive monthly productivity
    • Develop the MFI / Others Channels (Non-Retail)
    • Support the rollout of Pureit in MFI / Other Channels on an ongoing basis
    • Monitor and evaluate on-ground execution of projects in pilot phase
    • Drive accountability with MFI / Channel partners (Non-Retail)
    • Scale-up pilots to full-scale rollout basis achievement of mutually agreed KPI’s
    • Develop and deploy related merchandising tools / collaterals for Pureit basis channel requirement
    • Recruit, train and deploy dedicated on-ground team for identified projects
    • Monitor and Supervise performance for the project teams through a team of supervisors
    • Drive the Service Agenda for Pureit
    • Committed Turn Around Time (TAT) for service delivery w.r.t Installation, Complaint management , GKK delivery
    • Manage complaint management systems for consumers wrt call centers, e-mail, sms’s etc.
    • Implement strong escalation management systems. Analyze complaints and close gap areas.
    • Manage call center functioning - Ensure that key metrics are being met / Cost budgets for the year are in control.
    • Track product quality issues and interface with Supply Chain and technical teams to develop solutions.
    • Coordinate with supply chain in developing the spare parts management system.
    • Resource Management Including Budget, Capital Expenditure, NPS, People, systems, financial values, etc)
    • Distributor’s service network / Call centre Set-up / Vendors / Channel Partners / Identify
    • Identify issues and opportunities to strengthen presence of Pureit in Retail Channel
    • Develop partnerships with leading MFI’s / NGO’s to promote Pureit to low-income consumers
    • Develop and manage service for premium products wrt service levels, consumer complaints

      • Key Skills and Qualification
      • Graduate with 2-3 years experience in central roles, from a leading consumer appliance company
      • Experience in developing new Channels
      • Good exposure to after sales service / call-center set-up with good product knowledge
      • Customer oriented

    Asst. Business Dev Manager-Pureit TZ

    Unilever

    Executive Chef at The Zanzibar Collection

    Operations Management:
    • Be responsible for all production of food items for guests and staff.
    • Ensure that all laws, regulations, hotel policies pertaining to the operation of the department are adhered to.
    • Hold regular staff meetings to keep staff up to date on all aspects of the service operation.
    • Monitor that that the dinner schedule in terms of menu rotation and food presentation is followed and that no changes are made unless authorized by the directors.
    • Be knowledgeable about all menus in the hotel and the various meal timings.
    • Develop and create new menus if requested by the Assistant General Manager/ General Manager.
    • Liaise with the Assistant General Manager/ General manager on new trends in food production
    • Ensure that the standard of food production is consistent to ensure that the hotel can continuously achieve maximum guest satisfaction.
    • Develop and apply standard operating procedures.
    • Responsible to keep all equipments in good working order.
    • Ensure that cleanliness and hygiene of the workplace and the staff are of the highest standard.
    • Conduct daily inspections of all kitchen venues for maintenance needs and ensure that regular servicing of the machines takes place.
    • Ensure that all daily outlet closure and openings are supervised by a manager.
    • Implement the highest standards of hygiene in food preparation.
    • Ensure that all kitchens and storage facilities are spotlessly cleaned during each shift of operations
    • Implement a clearly established opening and closing procedure.
    • Monitor breakages and take necessary actions to keep this to a minimum level.
    • Monitor potential theft and take necessary actions to keep this to a minimum level.
    • Maintain professional relationships with management, staff and guests.
    • Duties include interviewing, hiring, evaluating, training and disciplining of staff.
    • Attend management meetings and convey all relevant information to the Sous-Chef, Pastry Chef and the Specialty Chef.
    • Maintain and update all necessary internal and external signage.
    • Ensure that all recipes are correctly filed and properly stored for future reference.
    • Develop and maintain Kitchen literature, documentation
    • Responsible for the execution of all functions and special dinners at the resort
    • Ensure that all reports requested by Assistant General Manager/General Manager/Directors are accurate and submitted in a timely manner.
    • Go on weekly market survey to obtain the best ingredients at optimum prices

    2. Customer Service Management:
    • Ensure that the best quality service and guest satisfaction are provided and maintained by all staff members.
    • Meet all guests dining in the restaurants during meal times.
    • Ensure that all dietary / special requests and honeymooner specials are promptly taken care of. Regularly meet with the Food & Beverage Manager and the Villa Hosts to obtain full information of the guests’ needs.
    • Exhibit a professional attitude, diplomacy and an ability to handle difficult situations.
    • Anticipate, identify and ensure customer needs so that they are exceeded in the best way.
    • Develop and deliver credible, competitive, value-plus service to the customer.
    • Ensure that all guest complaints have been handled efficiently and promptly.
    • Guide staff to become caring problem solvers, cooperative, accommodating and fair.
    • Ensure that one expat manager is present during all meals to follow up with all guest comments immediately. If you are able to satisfy a guest request, take action immediately.
    • Immediately communicate all guest issues to Internal Operations / Assistant General Manager.

    3. Store Management:
    • Responsible for all special items (decorative otherwise) that are locked in the Chef’s office and in the operational kitchen store.
    • Ensure stock levels and items are kept safely, clean under lock and key. Make sure that all items are accounted for.
    • Manage inventory effectively; follow purchasing standards; ensure compliance.
    • Conduct a monthly inventory of operating equipment in the kitchen and ensure that all equipment is in working order.
    • Coordinate with the Food & Beverage Controller for all food orders to ensure supplies and proper storage.
    • Prepare daily requisitions from the stores and ensure correct quantities are ordered.
    • Be present at the receiving area when food items are delivered and check quality & quantity.
    • Participate in monthly stock takes.
    • Visit food stores daily to monitor what items are in stock and soon to expire.
    • Liaise with the Food & Beverage Controller in absorbing expiring items and to monitor transfers to the other properties in due time to anticipate losses.
    • Monitor carefully the Supply Stores for crockery, glasses, plastic, kitchen equipment and alert the management in due time of any items to be ordered from overseas to avoid running out of stock. This includes monthly checking of these stores and giving feedback on the quality of the items purchased to the procurement manager.
    • •      prepare yearly order quantities in coordination with the Assistant General Manager including references if available or clear specs with pictures and measurements if new items

    4. Financial Management:
    • Ensure that Food cost levels are maintained as specified in the budget
    • Monitor and assist that the food cost is adhered to by liaising with the Food & Beverage Manager and advising the management of possible losses in revenue (ie theft, wastage, etc)
    • Check the quantity and quality of fruit, vegetables, fish, seafood, meat, poultry to ensure that the hotel receives the best quality for the best price.
    • Liaise with the Food & Beverage Controller for preparing proper recipe costing for all menu items.
    • Ensure that each stock take performed by a store keeper is supervised by a supervisor or an Expat Chef
    • Implement opportunities for managing operational costs and boosting the bottom line.
    • Follow existing and if necessary develop further procedures for accurate inventory control and monitoring.

    5. Human Resources Management:
    • Follow the duty roaster. Any changes must be approved by the Assistant General Manager.
    • Assist when necessary which may mean coming in when not on duty.
    • Assist at the other properties of the Zanzibar Collection if required.
    • Prepare supervisor and junior staff schedules for an optimal flow of service.
    • Any overtime of your staff members should be monitored and approved by yourself.
    • Any absenteeism should be noted down at the beginning of each shift and reported to the Human Resources Manager.
    • Ensure that a member of the Expat Chefs is present at opening and closing of the outlets, at breakfast, lunch and dinner and during all peak times during the day and organize management responsibly to ensure there is a manager present during less busy times. If a local sous-chef is assigned for opening the kitchen, an Expat Chef must report on duty at the latest at 7.00 am to ensure that the breakfast is ready as per the standards. The responsibility for the breakfast remains in this case with the Expat Chef being assigned on duty and not the local sous-chef.
    • Ensure that one of the Expat Chefs is present in the buffet area to explain the items to the guests at all times.
    • Responsible for staff presence and monitoring that the update of the Muster Roll for the junior staff and the supervisors is properly done by the sous-chefs. It must be handed in to the HR Manager every Monday morning.
    • Demonstrate an exceptional level of professionalism for the staff to emulate.
    • Ensure that only authorized staff are capable of operating all kitchen equipment (slicing machines, dish washing machine, ice-cream machines, ovens etc) effectively.
    • Train staff on all aspects of service.
    • Implement staff training schemes to ensure that the company’s objectives and operating standards are achieved
    • Reinforce English as the official language at work.
    • Communicate to staff any changes in operational procedures for kitchen operations
    • Create a motivating environment of sincerity, warmth and fun for staff and guests.
    • Perform staff evaluation reports requested by the HR department.
    • Utilize the appropriate disciplinary measures when staff fails to abide by the company rules.
    • Schedule a monthly communication meeting with the supervisors and junior staff. Ensure that all staff attends.
    • Adhere to the Manager Code of Conduct
    • Ensure that the staff adheres to the Employee Code of Conduct.
    • Ensure that all staff maintains the highest standards of cleanliness and hygiene.
    • Ensure that all staff is wearing proper uniforms as standardized at the buffets and in the kitchen.
    • Ensure that kitchen shoes are taken care off, cleaned and properly stored in the lockers. No shoes are allowed to be taken to the staff quarters.
    • Ensure that no staff is writing on their uniforms or on hotel property.
    • Be available to interview applicants for your department and to create a data base of potential candidates if there are no vacancies.
    • Be open and available to staff issues and to communicate these to Assistant Manager/General Manager

    6. Safety and Security
    • To immediately alert the security of any unlawful people entering or activities occurring in the area of Baraza Resort & Spa (front and back of the house).
    • To ensure that all personnel records are securely stored at all times.
    • To ensure staff are being checked and are following the appropriate procedures for coming into and departing the hotel premises.
    • To immediately alert security and management of any missing items from the kitchens
    • To ensure that all staff is aware of emergency procedures in case of fire or accidents in the kitchen.

    7. Reports
    • The following reports need to prepared on a monthly basis by 5thof each month to the attention of the Assistant General Manager Operations & Administration:
      • Feedback on all operational aspects of the kitchen operations
      • Feedback on Human Resources aspects and challenges related to kitchen operations
      • Evaluation and explanation of the month end food cost
      • Inventory report of all operational items

    8. Support:
    • Act as a support to other colleagues by performing other tasks when necessary.
    • Be flexible with your schedule, supporting the needs of the kitchen department.
      • Assist in all areas of hotel operation as requested by management.
      • Liaise with all department managers regarding staff, operational issues, standards and all related problems.
      • Make sure that any changes in the menus or buffets are communicated to the Food & Beverage Department on due time for them to prepare name tags and print menus.
      • Ensure energy is saved (power & water) whenever possible without disturbing the guest experience.
      • Maintain peace and serenity throughout all Kitchen outlets front and back of the house at all times.
        • Possess the ability to work without direct supervision.
        • Maintain a positive attitude and contribute toward a quality work environment.
        • The ability to perform other tasks or projects as assigned by hotel management and staff.

    9. Other Duties:
    • COMMUNICATIONS: Attend departmental meetings as required. Ensure to maintain the flow of information to all relevant persons.
    • GUEST RELATIONS: As assigned and at all opportunities, assists guest directly and indirectly in order to resolve problems and provide them a delightful staying experience in the hotel.
    • LOST and FOUND: Follow and comply with Lost and Found procedures at all times.
    • EQUIPMENT CARE: Ensure proper care and maintenance of equipment in the hotel. Communicate immediately any faulty or broken equipment.
    • GROOMING and HYGIENE: Adhere to specified hygiene and personal appearance standards of the hotel.
    • TRAINING and EMPLOYEE ACTIVITIES: Attend scheduled training and participate in company-initiated employee activities.
    • ENVIRONMENTAL AWARENESS: Be fully aware of and comply with the hotel’s environmental Policy and established rules and guidelines.
    Outlets:  
                                    
    Livingstone Terrace, Sultan’s Restaurant, Ocean Restaurant,
    Chai Lounge, Ocean Bar, Dahabu Bar, Beach, Room Service, Junior Canteen, Supervisor Canteen, Senior Manager Canteen, Stewarding

    Desired Skills and Experience

    The Executive Chef is accountable for ensuring that all kitchen operations are performed in accordance with the Baraza Resort & Spa standards of excellence and with a maximum attention to respecting costs, hygiene and equipment while maintaining a positive atmosphere amongst his team.
    We are looking for a young executive chef with energy, willing to live a new experience. Is a must to have notions of fine plating.
    Salary range: 2400 - 2700 USD Net / month

    Executive Chef

    The Zanzibar Collection