French Food and Beverage Manager

Location

Kinshasa, Democratic Republic of the Congo, Central Africa

Job Type

Permanent, full-time (hours to be confirmed)

Primary Industry

Travel, Leisure, Tourism and Hospitality

Secondary Industry

Travel, Leisure, Tourism and Hospitality

Job Description

The French Food and Beverage Manager is responsible for overseeing all aspects of food and beverage operations within the establishment to ensure exceptional service standards and customer satisfaction. This role requires a strong focus on operational efficiency, quality control, and adherence to local and international health and safety regulations. The manager leads the team in delivering a refined dining experience, particularly catering to French cuisine and preferences, ensuring the brand’s reputation is maintained and enhanced.

Key Responsibilities

• Manage day-to-day food and beverage operations, ensuring smooth service delivery across all outlets.
• Develop and implement strategies to optimise revenue, control costs, and improve profitability.
• Ensure compliance with hygiene, health, safety, and licencing regulations at all times.
• Recruit, train, coach, and mentor food and beverage staff to maintain high standards of service and professionalism.
• Oversee menu planning and development in collaboration with culinary teams, focusing on authentic French cuisine and customer preferences.
• Maintain strong supplier relationships, negotiate contracts, and monitor inventory to ensure cost-effective purchasing and stock control.
• Address guest feedback promptly and effectively to uphold customer satisfaction and loyalty.
• Prepare and present regular reports on operational performance, including financial results and service quality metrics.
• Collaborate closely with other departments to ensure cohesive service delivery and uphold brand standards.

Required Qualifications

• Proven management experience within the food and beverage sector, preferably in a hospitality environment.
• Fluency in French and English, with excellent communication skills in both languages.
• Strong knowledge of French cuisine and beverage offerings.
• Sound understanding of health and safety standards, food hygiene regulations, and licencing laws relevant to the hospitality industry.
• Demonstrable skills in budgeting, financial management, and cost control.
• Ability to lead and motivate a diverse team in a multicultural environment.
• Excellent organisational and problem-solving abilities.

Education

• Diploma or degree in Hospitality Management, Food and Beverage Management, or a related field is preferred.
• Relevant professional training or certification in food safety and hygiene is advantageous.

Experience

• Minimum of five years’ experience in food and beverage management, with at least two years in a supervisory or managerial position.
• Experience working within a travel, leisure, tourism or hospitality setting is essential.
• Previous experience managing French cuisine or French-themed outlets is highly desirable.
• Experience working in an international or multicultural environment is beneficial.

Knowledge and Skills

• Comprehensive knowledge of food and beverage operations, including service techniques and quality control.
• Excellent leadership and interpersonal skills, with the ability to inspire and develop teams.
• Strong financial acumen related to budgeting, forecasting, and managing costs.
• Proficiency in relevant hospitality management software and Microsoft Office applications.
• Ability to work under pressure and adapt to changing priorities.
• High level of attention to detail and commitment to delivering exceptional guest experiences.

Preferred Qualifications

• Certification in Food Safety and Hygiene at a recognised level.
• Additional language skills beyond French and English.
• Experience in business development or sales within the food and beverage sector.
• Knowledge of the local market and cultural nuances in Central Africa, particularly the Democratic Republic of the Congo.

Working Conditions

• The role is based in Kinshasa, Democratic Republic of the Congo, with occasional travel within the region as required.
• Working hours are full-time and may include evenings, weekends, and public holidays depending on operational needs.
• The position requires the ability to work in a fast-paced environment and manage multiple priorities effectively.
• The role involves frequent interaction with customers, suppliers, and colleagues from diverse cultural backgrounds.
• Compliance with local health and safety guidelines is mandatory, including any specific requirements related to the region.

We operate:

• Two restaurants:
• An all-day dining restaurant open from 6:30 AM to 11:00 PM
• A rooftop lounge open from 11:00 AM to 11:00 PM
• One lobby bar
• A spa
• A rooftop swimming pool
• A fitness center
• 3 Meeting rooms, and 1 boardroom. 

Regarding accommodation arrangements, managers will be housed within the hotel in single-occupancy rooms. The company will cover laundry, meals, and medical benefits.

Contact information

Megan