About the Hotel

Moba Hotel & Convention Centre is a modern 50-room, three-star hotel on the Kitwe–Ndola Dual Carriageway, offering accommodation, dining and leisure facilities, and a Convention Centre for up to 900 delegates.

We invite a capable hospitality professional to join our team.

Job Summary

The Food and Beverage Manager will lead restaurant, bar, banqueting and conference catering operations, ensuring quality service, revenue growth, cost control and full compliance with food-safety standards.

Core Responsibilities

• Lead daily restaurant, bar, banqueting, conference and room-service operations.
• Supervise, schedule, coach and manage the performance of Food and Beverage staff.
• Maintain consistent food, beverage, presentation and guest-service standards.
• Drive outlet and events revenue through menu management, upselling and effective service delivery.
• Plan and coordinate functions with the kitchen, sales, front office and other departments.
• Control food and beverage costs, stock, wastage, purchasing and departmental expenses.
• Maintain accurate inventories, operating records, forecasts and performance reports.
• Resolve guest concerns promptly and ensure effective service recovery.
• Ensure compliance with hotel SOPs, hygiene, liquor, safety and food-handling requirements.

Key Competencies

• Food and beverage operations
• Commercial and sales orientation
• Leadership and team management
• Cost, stock and quality control
• Guest service, planning and problem-solving

Qualifications & Experience

• Diploma or degree in Hotel, Hospitality or Food and Beverage Management, or a related field.
• 3-5 years' relevant Food and Beverage experience, including at least 2 years in management.
• Experience in restaurant, bar, banqueting and conference catering operations.
• Knowledge of menu costing, stock control, food safety, hygiene and service standards.
• Proficiency in point-of-sale systems and standard office applications.
• Available to work shifts, weekends and public holidays.

• Lead daily restaurant, bar, banqueting, conference and room-service operations.
• Supervise, schedule, coach and manage the performance of Food and Beverage staff.
• Maintain consistent food, beverage, presentation and guest-service standards.
• Drive outlet and events revenue through menu management, upselling and effective service delivery.
• Plan and coordinate functions with the kitchen, sales, front office and other departments.
• Control food and beverage costs, stock, wastage, purchasing and departmental expenses.
• Maintain accurate inventories, operating records, forecasts and performance reports.
• Resolve guest concerns promptly and ensure effective service recovery.
• Ensure compliance with hotel SOPs, hygiene, liquor, safety and food-handling requirements.

• Food and beverage operations
• Commercial and sales orientation
• Leadership and team management
• Cost, stock and quality control
• Guest service, planning and problem-solving
• Proficiency in point-of-sale systems and standard office applications.

• Diploma or degree in Hotel, Hospitality or Food and Beverage Management, or a related field.
• 3-5 years' relevant Food and Beverage experience, including at least 2 years in management.
• Experience in restaurant, bar, banqueting and conference catering operations.
• Knowledge of menu costing, stock control, food safety, hygiene and service standards.