Job responsibilities
•• Define occupational profiles and competency standards for Tourism and Hospitality sector in collaboration with industry, profession Bodies, sector skills council, training Providers and relevant policy makers; • Guide the harmonized translation of occupational profiles into national occupational Standards together with the industry, profession Bodies, sector skills council, training providers and policy makers; • Plan, organize and facilitate the design, development, testing, monitoring and evaluation of the curricula in field of Tourism and Hospitality of the sector; • Plan, organize and facilitate the design, development, testing, monitoring and evaluation of Trainers’ manuals, trainee’s manuals and other pedagogical aids for technical Education and vocational training under his/her responsibility; • Prepare periodic reports on the state of curriculum and propose Strategies for its improvement; • Plan and organize regular meetings with Technical Expertise Groups (TEG) to match the curriculum with changing labor market needs; • Transmit and explain proper use of curriculum and teaching/training aids to the office in charge of ToT, Assessment and certifications; • Monitor the training of trainers in the use of the curriculum, • Collaborate with the unit in charge of Digital content development to digitalize the developed curricula and all related instructional materials; • Performs any other duties as may be assigned by the supervisor. Minimum Qualification Bachelor’s Degree in Hospitality Management, Hotel and Restaurant Management, Tour and Travel Management, Hospitality Institutional Management, Catering Technology, with three (3) years of relevant working experience as a teacher/Trainer/Curriculum developer or a Lecturer; or Master’s Degree in Hospitality Management, Hotel and Restaurant Management, Tour and Travel Management, Hospitality Institutional Management, Catering Technology with one (1) year of relevant working experience as a lecturer, a Teacher, a Trainer a Curriculum developer
Minimum qualifications
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Bachelor’s Degree in Hotel and Restaurant Management
3 Years of relevant experience
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2.Bachelor’s Degree in Hospitality Management
3 Years of relevant experience
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3. Master’s Degree in Hospitality Management
1 Years of relevant experience
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4. Bachelor’s degree in tour and travel management.
3 Years of relevant experience
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5. Bachelor’s degree in hospitality institutional management.
3 Years of relevant experience
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6. Bachelor’s degree in catering technology.
3 Years of relevant experience
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7. Catering and technology
1 Years of relevant experience
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8. Hotel and Restaurant Managment
1 Years of relevant experience
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9. Tour and Travel Management
1 Years of relevant experience
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10. Hospitality Institutional Management
1 Years of relevant experience
Required competencies and key technical skills
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1. Resource management skills
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2. Problem solving skills
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3. Decision making skills
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4. Time management skills
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5. Risk management skills
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6. Results oriented
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7. Digital literacy skills
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8. Fluency in Kinyarwanda, English and/or French. Knowledge of all is an added advantage.
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9.Knowledge in TVET system
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10. Curriculum development skills
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11. Analytical skills;
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12. Substantial experience in Competence-based curriculum development is an added value;
