Bambino’s Pub and Grill located in Ngwerere Lusaka Zambia seeks to recruit a highly skilled and energetic Chef & Griller. This position is responsible for handling all aspects of food preparation for day to day operations and event operations.

Responsibilities include grilling, cooking, and frying foods, administering the food preparation for weekly and day to day operations, taking orders, serving meals to customers, and ordering and stocking the kitchen and food supplies.

This position will also assist with food & beverage arrangements and planning for golf tournaments and outings.

Responsibilities:

• Maintain a memorized knowledge of the menu, prices and ingredients; keep abreast of modifications as necessary.

• Prepare meals by company preparation guidelines

• Assist with conducting detailed weekly inventory counts and meeting with vendors to place food and beverage orders.

• Administer daily and weekly food preparation task

• Maintain the cleanliness of the kitchen, food prep areas, and storage areas by proper cleaning of food preparation equipment, work areas, counters, tables, and etc. are consistently done throughout shift.

• Accurately answer customers’ questions and provide information on food and beverage procedures, when needed.

• Take orders from customers through the point-of-sales system.

• Ensure collection and recording receipt of appropriate payment (cash, credit card transactions); Handle and record cash and credit card transactions in accordance with company and City procedures. Ensure beverage coolers and snacks are stocked properly and consistently throughout shift, as needed.

• Perform other duties as assigned or required by upper management.

Qualifications, Education, & Experience

• Food Production Certificate/Diploma

• Food & Beverage Experience preferred

• Strong verbal and written communication skills

• Basic mathematic skills required

APPLICATION PROCEDURE

Send your applications to dorightzambia@gmail.com attached your credentials.

We are looking for an experienced cook to join our talented team and help prepare meals according to our standard recipes. In this position, your principal goal will be to prepare high-quality meals that meet the restaurant’s exact specifications.

You will be responsible for setting up the prep station, stocking inventory, cooking specialty dishes and maintaining sanitation standards. To be successful in this role, the ideal candidate will possess excellent communication and multi-tasking skills. Ultimately, you will play an essential role in contributing to our customer satisfaction and restaurant growth.

Responsibilities:

– Ensure the preparation station and the kitchen is set up and stocked.

– Prepare simple components of each dish on the menu by chopping vegetables, cutting meat, and preparing sauces.

– Report to the manager, head chef and follow instructions.

– Make sure food preparation and storage areas meet health and safety standards.

– Clean prep areas and take care of leftovers.

– Stock inventory and supplies.

– Cook menu items with the support of the kitchen staff.

Requirements:

– High school diploma or equivalent qualification.

– Certificate in culinary arts or related field

– A minimum of 1 year experience in a similar role.

– In-depth knowledge of restaurant best practices and cooking methods.

– Excellent communication and organizational skills.

– Aptitude for multi-tasking.

– Must be able to work cooperatively and efficiently in a team.

Must be able to provide CV and 3 references if called in for an interview.

Please email your CV complete with 3 references to ronishjoory79@gmail.com.com prior to the closing date (16/04/2023).

We are looking for a skilled Waiter or Waitress to take orders and deliver food and beverages to our customers.

The right Waiter/Waitress uplifts the dining experience for customers. We are looking for someone who will have the patience, personality and perseverance to thrive in this role.

Waiter/Waitress responsibilities include:

greeting and serving customers, providing detailed information on menus, multi-tasking various front-of-the-house duties and collecting the bill.

If you are able to perform well in fast-paced environments, we’d like to meet you.

You should also be a team player and be able to effectively communicate with our Kitchen Staff to make sure orders are accurate and delivered promptly.

Ultimately, it is the duty of our Waiters/Waitresses to provide an excellent overall dining experience for our guests.

Responsibilities

Greet and escort customers to their tables.

Present menu and provide detailed information when asked (e.g. about portions, ingredients or potential food allergies).

Prepare and Clean tables/FOH and set up silverware and glasses.

Offer menu recommendations upon request.

Up-sell additional products when appropriate.

Take accurate food and drinks orders.

Communicate order details to the Kitchen Staff.

Serve food and drink orders.

Check dishes and kitchenware for cleanliness and presentation and report any problems.

Arrange table settings and maintain a tidy dining area •

Deliver checks and collect bill payments.

Carry dirty plates, glasses and silverware to kitchen for cleaning.

Meet with restaurant staff to review daily specials, changes on the menu and service specifications for reservations (e.g. parties).

Follow all relevant health department regulations.

Provide excellent customer service to guests.

Requirements and skills

Proven work experience as a Waiter or Waitress for a minimum 1 year in an established restaurant.

Basic math skills.

Excellent presentation skills.

Strong organizational and multitasking skills, with the ability to perform well in a fast-paced environment.

Active listening and effective communication skills.

Team spirit.

High school diploma; food safety training is a plus.

Please email your CV complete with 3 references to ronishjoory79@gmail.com prior to the closing date 16/04/2024).

MAKENI INSTITUTE TRUST, a Trust running two Boarding schools in Makeni seeks the services of a CHEF/ COOK.

The ideal candidate must have the following qualifications:

– A three year qualification in a related course

– At least Three years post qualifying experience, working in a school is an advantage.

– Willing to work long hours

– Honest and of sober character

– Between thirty five and forty five years old.

If you meet the above, apply to: mit.yatama@gmail.com

Job Title: Events Coordinator and Business Administrator

Company: Amaris Events Garden
Location: Lusaka West, Kasupe Road, Lusaka.

Amaris Event Garden, a premier event venue nestled in the scenic surroundings of Lusaka West, is seeking a dynamic and experienced individual to join our team as an Events Coordinator and Business Administrator. The ideal candidate will play a pivotal role in coordinating events and ensuring the smooth operation of our business. Preference will be given to candidates from nearby areas.

Responsibilities:

– Coordinate all aspects of events hosted at Amaris Events Garden, including weddings, corporate functions, and social gatherings.
– Liaise with clients to understand their event requirements, preferences, and expectations.

Plan and execute events from inception to completion, ensuring all logistical details are handled efficiently and effectively.
– Manage event timelines, budgets, and resources to deliver exceptional experiences for our clients and their guests.
– Collaborate with vendors, suppliers, and service providers to secure necessary resources and services for events.
– Handle administrative tasks such as scheduling appointments, managing inquiries, and maintaining records.
– Oversee the day-to-day operations of Amaris Events Garden, including facility maintenance, staff coordination, and customer service.
– Assist in marketing and promotional activities to attract clients and increase business revenue.
– Uphold high standards of professionalism, hospitality, and customer satisfaction in all interactions.

Qualifications:

– Diploma in business administration, Hospitality Management, Event Planning, or a related field preferred.

Proven experience in event coordination, preferably in a hospitality or event management setting.
– Strong organizational, time management, and multitasking skills.
– Excellent communication and interpersonal abilities, with a customer-focused approach.
– Proficiency in Microsoft Office Suite and event management software.
– Ability to work effectively under pressure and adapt to changing priorities.
– Knowledge of the local event industry and nearby areas is advantageous.
– Must be a self-starter with a proactive attitude and a passion for delivering memorable experiences.

Location: Lusaka West, Kasupe Road, Lusaka.

Application Deadline: March 31, 2024

If you meet the qualifications and are enthusiastic about contributing to the success of Amaris Events Garden, we invite you to submit your resume and cover letter to selinamachima@gmail.com by the application deadline. Please include “Events Coordinator and Business Administrator Application” in the subject line. We look forward to welcoming the newest member of our team!

Chalo Trust School is looking for a Female Live In Chef/ House Keeper to start work immediately.

– Must be Female

– Must have grade 12 Certificate

– Must have Food Production/Pastry Diploma

– Preferably Single

– Must be between 30yrs – 40yrs

– Current food handlers certificate

– Must be from surrounding areas Obama, Chelstone, Chamba Valley, Meanwood Mutumbi, Kaunda Square , Chelstone

Apply by calling 0979480254 between 09.00hrs – 17.00hrs for a phone interview before submitting an application.

DO NOT CALL AFTER 17.00HRS

DO NOT SUBMIT ANY EMAILS OR WHATSAPP

JOB PURPOSE

To function as the business manager and a marketing specialist for the food and beverage department. To ensure that the restaurant,bars and banquets operate successfully and are individually profitable in accordance with the standard and annual budget of the hotel.

ESSENTIAL/DESIRABLE EXPERIENCE/QUALIFICATIONS

a) Professional Qualifications

• Grade 12 certificate
• Bachelor’s degree and /or professional qualifications in relevant field
• Professional Membership

b) Work Experience

• Minimum of 5 years work experience in supervisory or similar position

c) Skill Specifications

• Excellent analytical skills and must fully comprehend the hotel industry.
• strong verbal and interpersonal skills
• must be able to effectively communicate ideas in verbal and written presentations.
• ability to lead initiatives and show skills in followup ,multi-tasking leadership and accountability for team actions.

d) Duties

1. Financial

• to ensure that each profit center (e.g restaurants,bar,banquets) is operated in line with maximizing profit while delivering on the brand promise
• to ensure that cost center (e.g stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest
• to coordinate the annual business plan for food and beverage
• to strategically analyse business performance to facilitate accurate and meaningful forecasting,involving the respective heads of department as appropriate
• to proactively manage costs based on key performance indicators,working through the respective heads of department as appropriate
• to assist in inventory management and ongoing maintenance of hotel operating equipment and other assets
• to actively participate in weekly yield and revenue management meetings,overseeing the appropriate pricing structures to maximize yield and overall profits in outlets and banquets

2. Operational

• to monitor all operations especially during peak business periods,working through the respective head of department to make adjustments where necessary.
• to make sure that all best practices fro food and beverage service are implemented
• to ensure that feedback of the customer is well communicated to all concerned and to ensure that the relevant changes are implemented
• to work closely with other team members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotel guests
• to make sure that food and beverage employees work in a supportive and flexible manner with other departments,in a spirit of “we work through teams”
• to taste and monitor the food and beverage products served throughout the operation, providing feedback where appropriate

3. Employee Handling

• to oversee the punctuality and appearance of all food and beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• to conduct annual performance development discussions with all of the employees in the department and to support them in their professional development goals
• to plan and implement effective training programmes for departmental employees in coordination with the human resources and administration training manager
• to ensure that employees follow all company and local rules, policies and regulations relating to fire and hazard safety and security

5. Customer Care

• to ensure that employees also provide excellent service to internal customers in other departments as appropriate
• to handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

6. Other Duties

• to carry out any other reasonable duties and responsibilities as assigned by the General Manager or their appointee.

We are looking for a Service Chef to join our team and prepare delicious meals for our customers.

Our Service Chef responsibilities include:

preparing recipes, setting up stations and delivering high-quality dishes in a fast-paced environment.

You should be familiar with sanitation regulations. If you have experience with advanced cooking techniques and non-traditional ingredients, we’d like to meet you.

Ultimately, you’ll prepare and deliver a complete menu that delights our guests.

Responsibilities

Set up the kitchen with cooking utensils and equipment, like knives, pans and kitchen scales.

Study each recipe and gather all necessary ingredients.

Cook food in a timely manner.

Ensure appealing plate presentation.

Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy).

Monitor food stock.

Check freshness of food and discard out-of-date items.

Ensure compliance with all health and safety regulations within the kitchen area.

Requirements and skills

Proven work experience of at least 1 year as a Chef or Cook in an established restaurant.

Hands-on experience with various kitchen equipment (e.g. grillers and fryers).

Advanced knowledge of culinary techniques.

Leadership skills.

Ability to remain calm and undertake various tasks.

Excellent time management abilities.

Up-to-date knowledge of cooking techniques and recipes.

Familiarity with sanitation regulations.

Culinary school diploma preferred.

ONLY EMAIL APPLICATIONS COMPLETE WITH CV AND 3 REFERENCES sent to ronishjoory79@gmail.com prior to the closing date (16/03/2024) WILL BE CONSIDERED.

We are looking for a Barista to prepare and serve hot and cold beverages, including various types of coffee and tea.

Barista responsibilities include educating customers on our drinks menu, making recommendations based on their preferences, up-selling special items and taking orders.

To be successful in this role, you should have customer service skills and knowledge of how brewing equipment operates.

Ultimately, you’ll ensure an excellent drinking experience for our guests.

Responsibilities

Greet customers as they enter.

Give customers drink menus and answer their questions regarding ingredients.

Take orders while paying attention to details (e.g. preferences of coffee blend, dairy and sugar ratios).

Prepare beverages following recipes.

Serve beverages and prepared food, like cookies, pastries and muffins.

Receive and process payments (cash and credit cards).

Keep the bar area clean.

Maintain stock of clean mugs and plates.

Check if brewing equipment operates properly and report any maintenance needs.

Comply with health and safety regulations.

Communicate customer feedback to managers and recommend new menu items.

Requirements and skills

Previous work experience as a Barista or Waiter/Waitress.

Hands-on experience with brewing equipment.

Knowledge of sanitation regulations.

Flexibility to work various shifts.

Basic math skills.

Ability to gauge customers’ preferences.

Excellent communication skills.

High school diploma; relevant training is a plus.

Only complete applications with CV and cover letter emailed to ronishjoory79@gmail.com by Sat 16/03/23 will be considered.

Are you a young (preferably below 30) culinary expert passionate about creating delicious fast food dishes?

Zamgoat, a leading impact agribusiness specializing in goat products, is seeking a qualified and customer-centric Fast Food Chef to join our team in one of food services offerings in Lusaka.

Responsibilities:

Prepare high-quality fast food items according to Zamgoat’s recipes and standards.

Ensure efficient and timely cooking of orders to meet customer demands.

Maintain cleanliness and sanitation standards of the store.

Collaborate with the team to develop new and innovative fast food menu items.

Monitor inventory levels and communicate any shortages or needs to the management team.

Adhere to food safety regulations and procedures at all times.

Provide excellent customer service by addressing any concerns or special requests promptly.

Requirements:

Proven experience as a Fast Food Chef or similar role in a fast-paced environment.

Solid understanding of fast food cooking methods and techniques.

Knowledge of food safety regulations and best practices.

Ability to work well under pressure and in a team environment.

Excellent communication and interpersonal skills.

Strong attention to detail and organizational abilities.

Flexibility to work shifts, including weekends and holidays.

Diploma or certificate in Culinary Arts or a related field is preferred but not required.

Candidates residing around the Olympia, Roma, Garden and Ngombe areas are highly preferred.

How to Apply: Interested candidates meeting the above requirements are invited to apply by sending their CV and cover letter to zamgoat@zambia.co.zm. Please include “Fast Food Chef Application” in the subject line of the email. Applications will be accepted until CoB 5th April 2024. Only shortlisted candidates will be contacted for further evaluation.

Join Zamgoat in revolutionizing the goat industry in Zambia with our delicious goat-based food products!

JOB PURPOSE

To function as the business manager and a marketing specialist for the food and beverage department. To ensure that the restaurant,bars and banquets operate successfully and are individually profitable in accordance with the standard and annual budget of the hotel.

ESSENTIAL/DESIRABLE EXPERIENCE/QUALIFICATIONS

a) Professional Qualifications

• Grade 12 certificate
• Bachelor’s degree and /or professional qualifications in relevant field
• Professional Membership

b) Work Experience

• Minimum of 5 years work experience in supervisory or similar position

c) Skill Specifications

• Excellent analytical skills and must fully comprehend the hotel industry.
• strong verbal and interpersonal skills
• must be able to effectively communicate ideas in verbal and written presentations.
• ability to lead initiatives and show skills in followup ,multi-tasking leadership and accountability for team actions.

d) Duties

1. Financial

• to ensure that each profit center (e.g restaurants,bar,banquets) is operated in line with maximizing profit while delivering on the brand promise
• to ensure that cost center (e.g stewarding) operates with the lowest possible cost structure while also delivering on the brand promise to the guest
• to coordinate the annual business plan for food and beverage
• to strategically analyse business performance to facilitate accurate and meaningful forecasting,involving the respective heads of department as appropriate
• to proactively manage costs based on key performance indicators,working through the respective heads of department as appropriate
• to assist in inventory management and ongoing maintenance of hotel operating equipment and other assets
• to actively participate in weekly yield and revenue management meetings,overseeing the appropriate pricing structures to maximize yield and overall profits in outlets and banquets

2. Operational

• to monitor all operations especially during peak business periods,working through the respective head of department to make adjustments where necessary.
• to make sure that all best practices fro food and beverage service are implemented
• to ensure that feedback of the customer is well communicated to all concerned and to ensure that the relevant changes are implemented
• to work closely with other team members in a supportive and flexible manner,focusing on the overall success of the hotel and the satisfaction of hotel guests
• to make sure that food and beverage employees work in a supportive and flexible manner with other departments,in a spirit of “we work through teams”
• to taste and monitor the food and beverage products served throughout the operation, providing feedback where appropriate

3. Employee Handling

• to oversee the punctuality and appearance of all food and beverage employees, making sure that they wear the correct uniform and maintain a high standard of personal appearance and hygiene, according to the hotel and department’s grooming standards.
• to conduct annual performance development discussions with all of the employees in the department and to support them in their professional development goals
• to plan and implement effective training programmes for departmental employees in coordination with the human resources and administration training manager
• to ensure that employees follow all company and local rules, policies and regulations relating to fire and hazard safety and security

5. Customer Care

• to ensure that employees also provide excellent service to internal customers in other departments as appropriate
• to handle all guest and internal customer complaints and inquiries in a courteous and efficient manner, following through to make sure problems are resolved satisfactorily.

6. Other Duties

• to carry out any other reasonable duties and responsibilities as assigned by the General Manager or their appointee.

We are a proud representative of Kestria, the world’s largest alliance of boutique executive search firms in Zambia. Kestria’s reach currently spans 40+ countries and 90+ cities and counting. What sets us apart is our shared entrepreneurial spirit and drive to deliver excellence in executive search. We assist clients to achieve their commercial objectives in the most effective and efficient way possible while maintaining the highest level of advisory.

Our client is seeking a detail-oriented and energetic Food and Beverage Assistant to join their team. If you have a keen eye for detail and a love for providing excellent customer service, we want to hear from you!

Key Responsibilities:

• Inventory Management: Oversee and manage inventory levels, ensuring all food and beverage supplies are well-stocked and fresh.
• Supply Management: Monitor and control the supply of food and beverage items, ensuring timely procurement and minimal wastage.
• Procurement: Liaise with suppliers to order food, beverages, and other necessary items, negotiating the best possible prices and terms.
• Stock Replenishment: Ensure that all bar and restaurant areas are stocked with the necessary items at all times.
• Quality Control: Conduct regular checks to ensure the quality and freshness of all food and beverage items.
• Vendor Relations: Build and maintain strong relationships with vendors and suppliers.
• Cost Control: Monitor and manage costs to maximize profitability while maintaining high standards of quality and service.
• Menu Planning Support: Assist in the planning and updating of menus based on inventory levels and seasonal availability.
• Health and Safety Compliance: Ensure compliance with health and safety regulations in all food and beverage handling processes.

Minimum Qualifications:

• Grade 12 Certificate
• Certificate/Diploma in any relevant field.
• Excellent organizational and multitasking skills.
• Strong communication skills, both written and verbal.
• Proficiency in MS Office Suite.
• A proactive and detail-oriented approach.
• Previous experience in the food and beverage industry is preferred.

Interested candidates should submit their CV along with a cover letter detailing their relevant experience and salary expectations, in PDF format. Please send your application to recruitmentzm@kestria.com by Friday 24th May 2024, and mention “Food & Beverage Assistant” in the subject line.

Position: Food and Agriculture Specialist

Location: Lusaka, Zambia

Kudu Consulting (www.kuduconsulting.co.zm), under its Food and Agricultural unit, seeks the services of skilled Food and Agriculture Specialist to join our team. The specialist role is to help to the firm improve agri-food systems by bringing innovative thinking, multi-disciplinary expertise, a nuanced understanding of the private sector, and first-rate analytics. The specialist will play a crucial role in advancing sustainable agricultural practices, improving food security, and promoting rural development.

Responsibilities:

Research and Analysis:

–          Conduct research on agricultural trends, market dynamics, and food production methods.

–          Analyse data to identify opportunities for growth and efficiency in the agriculture sector.

Policy Development and Analysis:
–          Collaborate with government agencies, development partners, and other stakeholders to develop, implement, and analysis agricultural policies.

–          Advocate for sustainable practices and address challenges related to food system and security.

Technical Expertise:
–          Provide technical guidance to farmers, agricultural businesses, public sector, and related organizations in relation to crops, livestock, and land management.

–          Expertise in crop cultivation, livestock and aquaculture management, crop protection, and farm management system including irrigation and mechanization.

Capacity Building:
–          Organize training programs for farmers and extension workers.

–          Strengthen local capacity in sustainable agriculture practices.

Project Management:
–          Lead or contribute to agricultural development projects.

–          Monitor project progress, budgets, and outcomes.

Collaboration:
–          Work closely with multidisciplinary teams, including economists, environmentalists, and community development experts.

–          Foster partnerships with international organizations and research institutions.

Qualifications:

Master’s degree in agriculture, agronomy, agricultural economics or related field.
Minimum of 10 years of relevant experience in agricultural market analysis, food security, agricultural development, or related areas.
Strong knowledge of Zambian agricultural systems, climate, and local challenges.
Excellent writing and communication skills and ability to engage with diverse stakeholders.
Proficiency in data analysis tools and software.
Application Process: Interested candidates should submit their CV, cover letter, and references to http://jobs@kuduconsulting.co.zm.. The deadline for applications is 31st May 2024.

PRE – SCHOOL TEACHER(S)
Able to teach sounds and handwriting.
Able to promote good class management and excellent delivery of lessons.
Able to detail her lesson plans and evaluate the learners accordingly.
Must be able to perfom various duties related to a Pre- School Teacher.
Must be good at time management and classroom deliverables.

PRIMARY SCHOOL TEACHER(S)
Must be able to teach all the subjects and detail his or her lesson plans.
Must be able to do the Schemes and Records of work with minimum supervision.
Must administer good class management with acceptable levels of discipline
Must be good at time management and classroom deliverables.

Department: Food & Beverage

Reports To: General Manager/Clubhouse Manager/HOD

Job Summary:

-The Food & Beverage Superintendent is responsible for the overall management and success of the clubhouse’s food and beverage operations.

-They lead the team in delivering exceptional culinary experiences and outstanding hospitality while ensuring profitability and adherence to the clubhouse’s vision and standards.

Key Responsibilities:

Leadership & Management:

• Lead, motivate, and develop a high-performing F&B team, fostering a positive and collaborative work environment.
• Ensure efficient scheduling and deployment of staff to meet operational needs.
• Conduct regular performance reviews and provide ongoing coaching and training.

Operational Excellence:

• Oversee all F&B operations, including dining rooms, bars, banquets, events, and any other F&B outlets.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and efficiency across all areas.
• Monitor inventory levels, manage costs, and optimize purchasing practices.
• Ensure adherence to food safety and hygiene regulations.

Financial Performance:

• Develop and manage the F&B budget, monitoring revenue and expenses to achieve profitability targets.
• Analyze financial data to identify trends and opportunities for improvement.
• Implement strategies to maximize revenue and control costs.

Menu Development & Innovation:

• Collaborate with the culinary team to create menus that reflect the clubhouse’s vision and cater to member preferences.
• Stay abreast of culinary trends and introduce innovative concepts.
• Ensure menu items are consistent with quality standards and profitability goals.

Guest Experience:

• Foster a culture of exceptional guest service throughout the F&B team.
• Develop and implement guest feedback mechanisms to continuously improve service quality.
• Address guest concerns and complaints promptly and professionally.

Strategic Planning:

• Participate in the development of long-term strategic plans for the F&B department
• Identify and implement growth opportunities, such as new events or menu offerings.
• Collaborate with other departments to ensure a seamless guest experience across the clubhouse.

Key Performance Indicators (KPIs):

Financial:

• F&B revenues budget: Track overall revenue performance against budget targets.
• Food and beverage cost percentages: Monitor and optimize food and beverage costs as a percentage of revenue.
• Labor cost percentage: Manage labor costs effectively as a percentage of revenue.
• Gross profit margin: Track the overall profitability of the F&B operations.
• Net profit margin: Assess the bottom-line profitability after all expenses are considered.
• Inventory turnover rate: Ensure efficient inventory management and minimize waste.
• Revenue per available seat hour (RevPASH): Measure the revenue generated per seat during operating hours.
• Average check size: Track the average spending per customer/table.
• Beverage-to-food sales ratio: Analyze the balance between food and beverage sales.

Operational:

• Guest satisfaction ratings (from surveys, and feedback forms): Gauge customer satisfaction with service, food quality, and overall experience.
• Employee satisfaction ratings (from surveys): Assess employee morale and engagement.
• Employee turnover rate: Track the rate at which employees leave the F&B department.
• Foods safety and hygiene audit scores: Ensure compliance with health and safety regulations.
• Table turnover rate: Measure the efficiency of table service and seating capacity utilization.
• Speed of service metrics (e.g., order to delivery time): Track the time it takes to fulfill customer orders.

Strategic:

• Successful launch of new menu items or events: Measure the success of new initiatives based on revenue, customer feedback, and participation.
• Increased member participation in F&B events: Track the number of members attending F&B events and their spending.
• Growth in F& B revenue: Measure they ear-over-year growth in F&B revenue.
• Number of new members attracted by F&B offerings: Assess the impact of F&B on membership growth.

Qualifications:

-Proven experience in a senior F&B management role, preferably in a clubhouse or similar environment.

-Strong leadership and people management skills.

-Excellent financial acumen and budgeting skills.

-In-depth knowledge of food and beverage operations, including menu development, cost control, and quality standards.

-Exceptional customer service skills and a passion for hospitality.

-Degree in Hospitality Management or Minimum Diploma with five (5)  years of experience and above

Department: Food & Beverage

Reports To: General Manager/Clubhouse Manager/HOD

Job Summary:

-The Food & Beverage Superintendent is responsible for the overall management and success of the clubhouse’s food and beverage operations.

-They lead the team in delivering exceptional culinary experiences and outstanding hospitality while ensuring profitability and adherence to the clubhouse’s vision and standards.

Key Responsibilities:

Leadership & Management:

• Lead, motivate, and develop a high-performing F&B team, fostering a positive and collaborative work environment.
• Ensure efficient scheduling and deployment of staff to meet operational needs.
• Conduct regular performance reviews and provide ongoing coaching and training.

Operational Excellence:

• Oversee all F&B operations, including dining rooms, bars, banquets, events, and any other F&B outlets.
• Develop and implement standard operating procedures (SOPs) to ensure consistency and efficiency across all areas.
• Monitor inventory levels, manage costs, and optimize purchasing practices.
• Ensure adherence to food safety and hygiene regulations.

Financial Performance:

• Develop and manage the F&B budget, monitoring revenue and expenses to achieve profitability targets.
• Analyze financial data to identify trends and opportunities for improvement.
• Implement strategies to maximize revenue and control costs.

Menu Development & Innovation:

• Collaborate with the culinary team to create menus that reflect the clubhouse’s vision and cater to member preferences.
• Stay abreast of culinary trends and introduce innovative concepts.
• Ensure menu items are consistent with quality standards and profitability goals.

Guest Experience:

• Foster a culture of exceptional guest service throughout the F&B team.
• Develop and implement guest feedback mechanisms to continuously improve service quality.
• Address guest concerns and complaints promptly and professionally.

Strategic Planning:

• Participate in the development of long-term strategic plans for the F&B department
• Identify and implement growth opportunities, such as new events or menu offerings.
• Collaborate with other departments to ensure a seamless guest experience across the clubhouse.

Key Performance Indicators (KPIs):

Financial:

• F&B revenues budget: Track overall revenue performance against budget targets.
• Food and beverage cost percentages: Monitor and optimize food and beverage costs as a percentage of revenue.
• Labor cost percentage: Manage labor costs effectively as a percentage of revenue.
• Gross profit margin: Track the overall profitability of the F&B operations.
• Net profit margin: Assess the bottom-line profitability after all expenses are considered.
• Inventory turnover rate: Ensure efficient inventory management and minimize waste.
• Revenue per available seat hour (RevPASH): Measure the revenue generated per seat during operating hours.
• Average check size: Track the average spending per customer/table.
• Beverage-to-food sales ratio: Analyze the balance between food and beverage sales.

Operational:

• Guest satisfaction ratings (from surveys, and feedback forms): Gauge customer satisfaction with service, food quality, and overall experience.
• Employee satisfaction ratings (from surveys): Assess employee morale and engagement.
• Employee turnover rate: Track the rate at which employees leave the F&B department.
• Foods safety and hygiene audit scores: Ensure compliance with health and safety regulations.
• Table turnover rate: Measure the efficiency of table service and seating capacity utilization.
• Speed of service metrics (e.g., order to delivery time): Track the time it takes to fulfill customer orders.

Strategic:

• Successful launch of new menu items or events: Measure the success of new initiatives based on revenue, customer feedback, and participation.
• Increased member participation in F&B events: Track the number of members attending F&B events and their spending.
• Growth in F& B revenue: Measure they ear-over-year growth in F&B revenue.
• Number of new members attracted by F&B offerings: Assess the impact of F&B on membership growth.

Qualifications:

-Proven experience in a senior F&B management role, preferably in a clubhouse or similar environment.

-Strong leadership and people management skills.

-Excellent financial acumen and budgeting skills.

-In-depth knowledge of food and beverage operations, including menu development, cost control, and quality standards.

-Exceptional customer service skills and a passion for hospitality.

-Degree in Hospitality Management or Minimum Diploma with five (5)  years of experience and above

The Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH is the implementing agency of the Federal Republic of Germany for technical and international cooperation. It offers flexible, sustainable and effective solutions in political, economic and social change processes. Most of the work of GIZ is commissioned by the German Federal Ministry for Economic Cooperation and Development (BMZ). GIZ also operates on behalf of other German ministries as well as public and private bodies in Germany and abroad. These include the European Commission, the United Nations, the World Bank and governments of other countries.

The goal of the Transformation of Food Systems Project is to strengthen the Zambian public sector actors, civil society actors and private sector actors to engage more effectively on inclusive transformation of food systems towards healthy diets for all in alignment with the ecological limits of our planet. The project aims to achieve this through three pillars:

Support the NFNC as the responsible government institution to engage civil society and private sector actors more effectively in a transformative initiative to promote sustainable food systems and healthy diets
Empowerment of consumers and the public through strengthening civil society actors in advocating sustainable food systems and healthy diets
Engaging with relevant private sector actors of the food economy in driving innovative solutions and business models that promote sustainable food system transformation and healthier diets
In this context, the project is seeking a suitable candidate for the following position:

Food Systems Policy Advisor- Based in Lusaka

REF: GIZ_TES_FSPA

Main tasks and responsibilities

• Positioning of NFNC and providing strategic planning and advisory services to NFNC on food systems transformation
• Establishing a routine operation and linkage between NFNC and GIZ operational and strategic planning within the TES project
• Providing guidance on implementation of financial agreement between NFNC and GIZ, including guidance on service contracts under the agreement
• Planning, implementation and follow-up of quarterly Food Systems Technical Working Group meetings
• Supporting NFNC engagement with activities of other Tranformation Initiative Partners such as CSO-SUN, SUN BN, Acadmica, Youth Groups, Think Tanks, etc.
• Support NFNC capacity development, including for participatory workshop design and stakeholder engagement
• Contribute to GIZ monitoring and evaluation of the project
• Contribute to knowledge management in coherence with the GIZ Agrifood Cluster and the TES Global Programme Steering Unit

Qualifications and Requirements:

• Master’s degree in nutrition, agriculture, political science, economics or business

Professional experience

• At least 10 years of work experience in international development cooperation and / or project implementation
• At least 10 years of work experience in the field of food and nutrition security, agriculture, rural development
• Relevant experience in policy development and advisory
• Relevant experience and/or knowledge in nutrition governance
• Relevant work experience with the public sector

Other knowledge and additional competences

• Good facilitation and moderation skills are considered an asset
• Ability to thrive in a multicultural and multidisciplinary environment
• Self-driven and self-organised
• Proactive and results-oriented work ethic
• Must be highly adaptable, proactive and able to work to tight deadlines
• Demonstrated ability to work collaboratively with different stakeholders
• Strong background in food and nutrition security with a view to project implementation and policy development
• Proven policy advisory skills
• Advanced English language skills
• Strong team working skills

The successful candidate will be expected to start employment with GIZ, on a fixed term contract.

Please understand, that we can only accept and process applications via our E-recruiting system. Applications should meet the following criteria:

• Cover letter quoting the reference: REF (GIZ_TES_FSPA) must be uploaded using font type Arial, size 11. In the first paragraph, please outline your motivation for applying for the position. In the second paragraph, outline your experience in the position.
• CVs must be submitted in PDF not exceeding three (3) pages. Do not indicate your marital status, religion, political affiliation or insert your photo.
• Certificates, qualifications, etc. must not be attached to the application.
  Traceable references of previous engagements must be provided.

GIZ is a signatory of the Diversity Charter. Recognition, appreciation and inclusion of diversity in the company are important to us. All employees shall be valued – regardless of gender and gender identity, nationality, ethnic origin, religion or belief, disability, social background or age.

GIZ would like to increase the proportion of employees with disability. People with disabilities are strongly encouraged to apply.

Are you a passionate and experienced Food & Beverage professional looking for an exciting opportunity to lead and inspire a team? Urban Hotel Lusaka is seeking a vibrant Food & Beverage Manager to lead our team and elevate the guest dining experience by fostering teamwork and a commitment to delivering exceptional service.

Key Responsibilities:

• Manage daily operations of the hotel’s restaurants, bars, and room service.
• Ensure exceptional guest service and satisfaction.
• Develop and implement new menu concepts and promotions.
• Monitor and manage inventory, purchasing, and cost control.
• Lead, train, and inspire the F&B team to deliver excellence.
• Ensure compliance with health and safety regulations.

Qualifications:

1. Diploma in Hospitality Management or a related field
2. At least 3 years’ experience in Food & Beverage management in a hotel or restaurant.
3. Strong problem-solving, leadership and team management skills.
4. Excellent communication and customer service skills.
5. Ability to work in a fast-paced environment and maintain high standards.
6. Knowledge of food and beverage trends, cost control, and inventory management.

Why Join Us? Urban Hotel offers a vibrant work environment, opportunities for career growth, and the chance to be part of a team that values individual creativity and excellence in guest service.

To Apply:
Submit your CV and cover letter to recruitment@theurbanhotelgroup.com by 15th September 2024.

Are you a passionate and experienced Food & Beverage professional looking for an exciting opportunity to lead and inspire a team? Urban Hotel Lusaka is seeking a vibrant Food & Beverage Manager to lead our team and elevate the guest dining experience by fostering teamwork and a commitment to delivering exceptional service.

Key Responsibilities:

• Manage daily operations of the hotel’s restaurants, bars, and room service.
• Ensure exceptional guest service and satisfaction.
• Develop and implement new menu concepts and promotions.
• Monitor and manage inventory, purchasing, and cost control.
• Lead, train, and inspire the F&B team to deliver excellence.
• Ensure compliance with health and safety regulations.

Qualifications:

1. Diploma in Hospitality Management or a related field
2. At least 3 years’ experience in Food & Beverage management in a hotel or restaurant.
3. Strong problem-solving, leadership and team management skills.
4. Excellent communication and customer service skills.
5. Ability to work in a fast-paced environment and maintain high standards.
6. Knowledge of food and beverage trends, cost control, and inventory management.

Why Join Us? Urban Hotel offers a vibrant work environment, opportunities for career growth, and the chance to be part of a team that values individual creativity and excellence in guest service.

To Apply:
Submit your CV and cover letter to recruitment@theurbanhotelgroup.com by 15th September 2024.

About Us

Urban Bliss Hotel was established in 2019 to reward a good life by providing our guests with the most compelling and unique hospitality experience possible. Urban Bliss Hotel, a four-star hotel located in Kabwe, Zambia’s Central Province, is described by most guests as an oasis of tranquility.

The Position

Urban Bliss Hotel is now recruiting a Food & Beverage Manager. The position of Food & Beverage Manager will be responsible for the strategic initiatives of the Food & Beverage Service Department which includes oversight of our two restaurants, food service around the pool, banquets and the culinary team.

The Department’s focus is business expansion and growth. The function is supportive, proactive, analytical, and entrepreneurial fostering an empowered team and environment that is aimed at creating memorable moments for our guests. The F&B Manager is required to work closely with all key business partners internally and externally, in order to achieve quality results. The job incumbent acts as an ambassador for the Hotel brand, always reflecting the Hotel’s culture and values.

Main responsibilities

• Develop and implement Food & Beverage annual business plans and medium-term strategies, as well as establishing key performance objectives and plans to ensure the hotel meets its business targets and drives sustainable profitable growth.
• Maintain beverage department policies and procedures to control beverage and labor costs while maintaining quality product, presentation, and service.
• With the Chef, maintain food and beverage cost while maintaining quality product, presentation, and service.
• Actively participates in the strategic marketing initiatives to ensure exposure of the Food & Beverage part of the Hotel and creates active strategies to maintain a strong social media engagement.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Produce monthly management reports on the operation of Food and Beverage Department.
• Prepare departmental budgets ensuring that costs and departmental inventory is controlled, and that target productivity and performance levels are attained.
• Review food sales for accuracy daily.
• Proactively react to new trends in marketplace by implementing food and beverage promotions.
• Lead the restaurant, bar and events team in expense and cost control with required services and standards while monitoring the performance of all the outlets in this process.
• Drive high level of guest satisfaction through the consistent execution of brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Manage service aspects in all food and beverage assigned areas and events.
• Ensure the highest standards of Food & Beverage service and presentation in all food and beverage outlets.
• Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staff.
• Perform any other duties as requested by the General Manager.

Basic Requirements

• Diploma in Hotel Management or its equivalent.
• Must have 3-5 years of experience in a similar /related position.
• In-depth understanding of hotel systems, procedures with strong administrative capabilities.
• Exceptional organizational, leadership, problem solving and communication skills.
• Excellent customer service skills.
• Works well in stressful and high-pressure situations.
• Must maintain composure and objectivity under pressure.
•  Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Has the ability to train others to ensure 4 diamond service.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Applications

Apply by emailing your CV and cover letter no later than 17th November, 2024 to careers@urbanblisshotel.com.

About Us

Urban Bliss Hotel was established in 2019 to reward a good life by providing our guests with the most compelling and unique hospitality experience possible. Urban Bliss Hotel, a four-star hotel located in Kabwe, Zambia’s Central Province, is described by most guests as an oasis of tranquility.

The Position

Urban Bliss Hotel is now recruiting a Food & Beverage Manager. The position of Food & Beverage Manager will be responsible for the strategic initiatives of the Food & Beverage Service Department which includes oversight of our two restaurants, food service around the pool, banquets and the culinary team.

The Department’s focus is business expansion and growth. The function is supportive, proactive, analytical, and entrepreneurial fostering an empowered team and environment that is aimed at creating memorable moments for our guests. The F&B Manager is required to work closely with all key business partners internally and externally, in order to achieve quality results. The job incumbent acts as an ambassador for the Hotel brand, always reflecting the Hotel’s culture and values.

Main responsibilities

• Develop and implement Food & Beverage annual business plans and medium-term strategies, as well as establishing key performance objectives and plans to ensure the hotel meets its business targets and drives sustainable profitable growth.
• Maintain beverage department policies and procedures to control beverage and labor costs while maintaining quality product, presentation, and service.
• With the Chef, maintain food and beverage cost while maintaining quality product, presentation, and service.
• Actively participates in the strategic marketing initiatives to ensure exposure of the Food & Beverage part of the Hotel and creates active strategies to maintain a strong social media engagement.
• Cultivate a culture of exploring new strategies on how revenue streams can be developed.
• Produce monthly management reports on the operation of Food and Beverage Department.
• Prepare departmental budgets ensuring that costs and departmental inventory is controlled, and that target productivity and performance levels are attained.
• Review food sales for accuracy daily.
• Proactively react to new trends in marketplace by implementing food and beverage promotions.
• Lead the restaurant, bar and events team in expense and cost control with required services and standards while monitoring the performance of all the outlets in this process.
• Drive high level of guest satisfaction through the consistent execution of brand standards, visible operational leadership, active trend analysis and hands-on interaction with guests and associates.
• Cultivate a positive culture surrounding the guest feedback platform and formulate strategies to continually improve the guest experience.
• Manage service aspects in all food and beverage assigned areas and events.
• Ensure the highest standards of Food & Beverage service and presentation in all food and beverage outlets.
• Maintain close communication links with all employees. Provide a motivating influence and seek input regarding food and beverage issues from employees. Ensure a high level of positive communication exists between the Food & Beverage and Food Production staff.
• Perform any other duties as requested by the General Manager.

Basic Requirements

• Diploma in Hotel Management or its equivalent.
• Must have 3-5 years of experience in a similar /related position.
• In-depth understanding of hotel systems, procedures with strong administrative capabilities.
• Exceptional organizational, leadership, problem solving and communication skills.
• Excellent customer service skills.
• Works well in stressful and high-pressure situations.
• Must maintain composure and objectivity under pressure.
•  Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary
• Has the ability to train others to ensure 4 diamond service.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data, and basic arithmetic functions.

Applications

Apply by emailing your CV and cover letter no later than 17th November, 2024 to careers@urbanblisshotel.com.

Are you looking for an exciting career opportunity? Join our team now! We are a growing business in fast food industry based in Lusaka and we are looking Food Service Workers.

• Grade 12 certificate with credits or better
• Excellent communication skills
• Computer Literate
• Fast learner and adaptable
• Can work as a team

Submit your Cover letter and Cv to the hiring manager @

myjobsearch263@gmail.com

Key Responsibilities:

Oversee all aspects of food and beverage operations including menu planning, quality control, inventory management, staff supervision, customer service, regulatory compliance, financial management, and event management
Collaborate with the culinary team to create innovative menus and ensure consistent quality.
Maintain inventory levels, monitor stock rotation, and minimize waste.
Lead and motivate staff, providing guidance and support to ensure high performance.
Uphold standards of service excellence and ensure customer satisfaction.
Ensure compliance with health, safety, and sanitation regulations.
Manage financial aspects of the department, including budgeting and cost control.

Supervisory Responsibilities:

Provide staff leadership, training, and development opportunities.
Conduct performance evaluations and implement corrective actions as needed.
Resolve any issues or conflicts that may arise among team members.

Education and Experience Required:

Full Grade 12 certificate.
Diploma or degree in hotel management, business, or related field.
Minimum of 4 years of experience in a similar role, preferably in a hotel or upscale restaurant.
Strong understanding of industry trends.

Knowledge and Skills Required:

Leadership abilities with a focus on team building and motivation
Excellent communication skills.
High emotional intelligence and the ability to connect with diverse personalities.
Customer-focused mindset with a passion for delivering exceptional service.
Critical thinking and problem-solving skills.
Financial acumen with the ability to manage budgets and analyze financial data.
Adaptability to thrive in a fast-paced, ever-changing environment.

Key Responsibilities:

Oversee all aspects of food and beverage operations including menu planning, quality control, inventory management, staff supervision, customer service, regulatory compliance, financial management, and event management
Collaborate with the culinary team to create innovative menus and ensure consistent quality.
Maintain inventory levels, monitor stock rotation, and minimize waste.
Lead and motivate staff, providing guidance and support to ensure high performance.
Uphold standards of service excellence and ensure customer satisfaction.
Ensure compliance with health, safety, and sanitation regulations.
Manage financial aspects of the department, including budgeting and cost control.

Supervisory Responsibilities:

Provide staff leadership, training, and development opportunities.
Conduct performance evaluations and implement corrective actions as needed.
Resolve any issues or conflicts that may arise among team members.

Education and Experience Required:

Full Grade 12 certificate.
Diploma or degree in hotel management, business, or related field.
Minimum of 4 years of experience in a similar role, preferably in a hotel or upscale restaurant.
Strong understanding of industry trends.

Knowledge and Skills Required:

Leadership abilities with a focus on team building and motivation
Excellent communication skills.
High emotional intelligence and the ability to connect with diverse personalities.
Customer-focused mindset with a passion for delivering exceptional service.
Critical thinking and problem-solving skills.
Financial acumen with the ability to manage budgets and analyze financial data.
Adaptability to thrive in a fast-paced, ever-changing environment.

Breath of Heaven Children’s Ministries (BOHCM) is a registered NGO dedicated to helping meet the needs of orphans in Zambia.  Located in Barlastone Park, Lusaka, the Ministry currently incorporates a Children’s Village, which provides residential care for 100 orphans and vulnerable children,  a primary/secondary school with an enrollment of 400 students, a medical clinic, and a community church.

We are near completion of our new vocational trade school which will provide a quality post-secondary education that will further impact the lives of our children and the community.

We are looking for skilled leaders/Lecturers or Instructors who can Train students in TEVET programs: Food Production (TQF-4). In addition, you will need to know TEVETA’s regulations and able to translate the TEVET
curricula.

Candidate Qualifications:

• Minimum Qualification: Advanced Certificate (TQF Level 5) either in Food production or in any other relevant field plus Teaching Methodology Certificate Qualifications
• Knowledge and experience in class management
• Knowledge and experience in preparation schemes of work, records of work, and lesson plans
• Accredited Trainer and Examiner of TEVETA
• 3 years minimum experience of working in the industry
• Minimum of 3 Years of Teaching Experience
• At least 35 years or older
• Exemplary Christian character and active in a local Christian church
• Effective communicator, creative problem-solver, collaborative decision-maker

Submit motivation letter, recommendation letter from your Church Pastor, Professional Certificates, Teacher’s practice license and CV to the Principal email:  bohcm.jobs@gmail.com

Closing Date: 18th December 2024