Duties:

Proficiency in financial tools for budgeting, forecasting, and cost analysis.
Strong leadership skills for managing multicultural teams.
Expertise in menu engineering, incorporating sustainable and locally sourced ingredients.
Digital literacy with inventory management software and POS systems.
Crisis management skills for handling health emergencies or supply shortages.
Excellent soft skills, including cultural empathy, communication, and relationship-building.
Experience in waste management or green initiatives preferred.

Requirements:

Minimum of a National Diploma or bachelors degree in hospitality management, Culinary Arts, Food Service Management, or equivalent from an accredited institution.
At least 5 years in food and beverage operations.
Minimum of 23 years in managerial or supervisory roles within tourism, hotels, or safari lodges.
Experience working in...