Food & Beverage Manager

Role Overview

The Food & Beverage Manager will oversee menu innovation, culinary standards, student dining experience, and operational management. The role involves managing the kitchen team to deliver seasonal, balanced menus aligned with international school standards while maintaining strict compliance with health and safety regulations.

Key Responsibilities

Menu Development & Innovation

• Collaborate with chefs to design and refresh seasonal, balanced, and engaging menus aligned with international school standards.
• Introduce global cuisines while incorporating local Kenyan ingredients and flavors.
• Ensure menus meet diverse nutritional needs (vegetarian, vegan, allergy-sensitive).
• Develop creative approaches to make healthy food appealing to students.
• Align menus with school values and sustainability goals.

Culinary Standards & Food Quality

• Enforce high culinary standards for consistency, freshness, presentation, and taste.
• Oversee food preparation techniques, portion control, and service quality.
• Implement best practices in food safety and hygiene aligned with Kenyan health regulations and international standards.
• Conduct regular quality checks and tastings.

Student & Community Dining Experience

• Create a welcoming, positive dining culture.
• Support special events, theme days, and school functions.
• Engage with students through food education initiatives and feedback forums.
• Gather and analyze customer feedback and handle operational issues.

Team Leadership & Training

• Lead, mentor, and inspire the kitchen and catering team.
• Recruit, train, and develop staff for operational efficiency.
• Create clear kitchen systems, workflows, and performance expectations.
• Promote a safe, respectful, and inclusive working environment.

Operational Management & Cost Control

• Manage food budgets effectively while maintaining high-quality outputs.
• Source ingredients strategically, prioritizing local, ethical, and sustainable suppliers.
• Monitor inventory, reduce food waste, and implement cost-saving initiatives.
• Plan kitchen operations to meet daily service demands reliably.

Compliance, Safety & Sustainability

• Ensure full compliance with food safety laws and school policies.
• Champion sustainability initiatives like waste reduction and composting.
• Maintain accurate records for inspections and audits.

Requirements

Academic Qualifications & Experience

• Bachelor’s Degree in Hospitality, Hotel Management, Food Management, Culinary Arts, or a related field.
• A minimum of seven (7) years’ experience in food and beverage management or a related senior role.
• At least three (3) years of experience gained within a school environment or a 4- or 5-star hospitality setting.

Skills & Personal Attributes

• Exceptional ability to deliver catering services within budget and on time.
• Excellent organizational skills and attention to detail.
• Extensive knowledge of event planning and catering requirements.
• Excellent managerial and supervisory skills.
• Creative, forward-thinking, and passionate about food.
• Strong leadership and people management skills.
• Able to balance creativity with operational discipline and cost awareness.
• Warm, approachable, and aligned with an international school community environment.
• Culturally sensitive and respectful with an appreciation for diversity.
• Excellent communication skills.

How to Apply

All interested candidates are invited to submit the Woodcreek School Application Form, updated CV, Cover Letter, and any other testimonials demonstrating their experience and qualifications to vacancies@woodcreekschool.sc.ke. Only shortlisted candidates shall be contacted.