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Aftersales Manager


Develop Deluxe Trucks and Buses Aftersales business in order to provide the highest possible standard of customer service, revenue and contribution.

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Being responsible for the smooth and efficient operations of the workshop, ensuring that staffing and work is well scheduled; service is carried out to the highest levels of quality; required parts are available for sale and for service; and customer relations are maintained and continuously enhanced, in line with Simba Corporation’s policies and standards.

Primary Responsibilities

  • Build, lead, motivate and develop a highly successful team that achieves DTBL’s Aftersales business objective
  • Coordinating Aftersales activities with the Principals and Dealers, in close liaison with MD and GM Aftersales.
  • Manage all Service and Technical aspects for the full range of products with the objective of achieving the set targets
  • Coordinate the scheduling of Technicians and manage their field activities and utilization.
  • Prepare budgets for Service and Parts in collaboration with the MD and GM Aftersales and work with them to maximize performance and achieve set targets.
  • Assess and develop infrastructure improvements for the workshop.
  • Work with the Marketing team to develop and implement Aftersales marketing initiatives.
  • Work with the MD and GM Aftersales to spearhead business development activities for the Aftersales business.
  • Develop, implement and periodically review policies, operating procedures and processes within the DTBL Aftersales Department.
  • Ensure the required level of training for all DTBL Aftersales staff.
  • Create and promote “Menu Pricing” services and develop marketing opportunities for all locations.
  • Develop, document and maintain a Quality Assurance program for DTBL.
  • Work with the Head of Business Development to promote and improve Customer Service levels.
  • Intervene in managing Customer complaints, where appropriate, with the aim of resolution.
  • Assess tool and equipment requirements, and make sure that the right tools are available to carry out the work required.
  • Ensure periodic workshop maintenance routines are carried out in the workshop.
  • Ensure staff-related activities such as leave, training, appraisals are carried out as required.
  • Ensure all warranty issues are managed effectively and in a timely manner.
  • Maintain Health & Safety and Environmental standards within DTBL Aftersales outlet.
  • Prepare and submit requisite Aftersales reports to the MD, GM Aftersales and Head of Parts.
  • Perform any other related duties as assigned by the immediate supervisor.

Academic Qualifications

  • Bachelor’s Degree in Mechanical Engineering, or equivalent.

Professional Qualification

  • Member of International Motor Industry / Management Institute.
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  • Minimum of 10 years’ relevant experience within the motors Industry.
  • Minimum of 5 years’ experience in a management position


  • Good knowledge of Motor Vehicle Mechanics.
  • Good organizational and coordination skills.
  • Budget-management skills and proficiency
  • Excellent interpersonal and management skills.
  • Excellent written and verbal communication skills
  • Computer literacy, and familiarity with standard office computer applications.

Chef de Partie

Primary Responsibilities

  • Coordinate with Kitchen and FB associates in ensuring maximum product knowledge and required service of such products in order to maximize service levels to customers and guests.
  • Meet logistical requirements for setting up of all workstations relating to equipment requirements and mise en place levels to the highest qualitative standards.
  • Cook great food!
  • Implement Departmental Training plan subject initiatives and materials for all subordinates with a view to conducting safety and preventative measures for accidents, required knowledge training and skills base.
  • Maintain all required logistic needs for the maintenance of food and equipment par stock levels
  • Ensures prompt and accurate service by all kitchen staff under his/ her control, to all the customers to achieve high level of customer satisfaction.
  • Assists the Sous Chef in implementing standards set by Exec. Chef on food quality, preparation and presentation in his/her section
  • Control food wastage without compromising on food quality.
  • Ensures hygiene and cleanliness of the kitchen area/equipment are maintained as per pre-determined standards.
  • Ensures all the kitchen equipment is operated, maintained & stored properly and is safe to use.
  • Ensures all the kitchen records are always maintained properly as per organizational standards in his/ her department.
  • Attends behavioral and vocational training in own and related work areas to enhance skills and develop multifunctionally

Academic Qualifications

  • KCSE or equivalent qualification.
  • Apprenticeship training/ attended kitchen program in a hotel school.


  • Minimum 3 years experience as a Commis in 4- or 5-star hotels or restaurants.

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