Food & Beverage Manager at Minor International

Kafue, Lusaka Province, Zambia -

Full Time

Start Date

Immediate

Expiry Date

28 May, 26

Salary

0.0

Posted On

27 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Food And Beverage Management, Wine Selection, Inventory Control, Budget Management, Guest Engagement, Menu Development, Quality Control, Staff Training, Vendor Management, Health And Safety Compliance, Conflict Resolution, Luxury Hospitality, F&B Systems Proficiency

Industry

Hospitality

Description

Company Description Nestled along the sweeping banks of the majestic Kafue River, Anantara Kafue River Lodge invites you to be part of an extraordinary safari destination set in one of Africa’s last truly untouched wilderness regions. We are searching for a dynamic, seasoned, and passionately driven Food & Beverage Manager to join our exceptional team and elevate our guest experience to new heights. This is a rare opportunity to bring your expertise to a world‑class luxury lodge where nature, adventure, and refined hospitality meet in perfect harmony. Job Description Join our leadership team as the F&B Manager, responsible for curating exceptional dining experiences that reflect the camp's culinary philosophy and luxury standards. In this role, you will: Lead and inspire the F&B team, fostering a culture of excellence and continuous improvement. Oversee all aspects of food and beverage service, ensuring consistently high standards of quality and presentation. Manage wine selection, pairing, and cellar operations, leveraging your deep knowledge of fine wines. Develop and implement innovative F&B concepts and menus that align with guest preferences and seasonal offerings. Engage with guests, providing personalized recommendations and enhancing their overall dining experience. Monitor and control F&B costs, inventory, and budgets to maximize profitability while maintaining quality. Ensure compliance with all health, safety, and sanitation regulations in F&B areas. Collaborate with the culinary team to create cohesive and memorable dining experiences. Coordinate special events, themed dinners, and wine tastings to elevate the guest experience. Implement and maintain quality control systems for all F&B outlets. Train and mentor staff on wine knowledge, service techniques, and luxury hospitality standards. Analyze guest feedback and industry trends to continuously improve F&B offerings and service. Manage vendor relationships and negotiate contracts for food, beverage, and equipment supplies. Ensure seamless communication between front-of-house and back-of-house operations. Adapt operations to meet the unique challenges of a remote luxury setting while maintaining excellence. A deep knowledge of fine wines, guest engagement, and leadership in a remote luxury setting are key to success in this role. Qualifications 3 - 5 years of experience in luxury villa or hotel operations, with a strong background F&B management and team leadership. Previous experience in a similar managerial position in a luxury resort is highly preferred. Degree in Hospitality Management, Business Administration, or a related field. Additional Information Strong leadership, coaching, and mentoring abilities. Demonstrated ability to inspire and guide a team to consistently deliver exceptional service. Strong knowledge of wines. Excellent interpersonal and communication skills, with a passion for delivering personalized guest experiences. Ability to resolve conflicts and challenges quickly and professionally while maintaining guest satisfaction. Strong attention to detail with the ability to manage multiple tasks simultaneously in a fast-paced environment. Fluency in English is required; knowledge of additional languages is a plus. Proficient in hotel F&B systems CV must include 3 traceable referee with valid email addresses and mobile numbers. Company Location: Anantara Kafue River Tented Camp

Responsibilities

The Food & Beverage Manager will lead and inspire the F&B team, overseeing all service aspects to ensure high standards of quality, presentation, and alignment with the camp's culinary philosophy. This role involves managing wine cellars, developing innovative menus, controlling costs, and coordinating special events to elevate the guest dining experience.