Food and Beverage Manager - CDI

Closing Date 2025/08/22Reference Number TSE250807-3Job Title Food and Beverage Manager - CDIBusiness Unit / Division ATS InternationalJob Type Classification Fixed Term ContractLocation - Town / City Cote d'IvoireLocation - Province OtherLocation - Country Cote d’IvoireAbout UsAs a leading African Integrated Workplace Management Solutions Provider, Tsebo Solutions Group offers clients reduced costs, risk and complexities together with increased quality, efficiency and productivity. We specialise in Catering, Facilities Management, Cleaning and Hygiene, Pest Control, Protection, Energy, Procurement, Workspace Design, Engineering, Remote Camps, and more. Developing our people – the heart of Tsebo – is the foundation of our purpose.

The result is a knowledgeable workforce that is in touch with every nuance of our clients’ needs. DOWNLOAD OUR ONE-PAGER to find out more about who we are in a nutshell. As the Food and Beverage Manager, your primary operational duty is to oversee the ATS Project and ensure that ATS standards of performance are maintained. Develop operational efficiency and source new business opportunities. Duties & ResponsibilitiesAs the project manager you will oversee Human Resource Management within the project.

You will ensure the project delivers the stated project scope of work, to the agreed budget and develops his Human Resources Management accordingly. Managing food and beverage; facilities management operations within budgeted guidelines and to the highest standards. Deliver and preserve excellent and maximum levels of internal and external customer service. Design exceptional menus, oversee project procurement management and continuously make necessary improvements to ensure that customers are satisfied with food and service. Identify customers’ needs and respond proactively to all of their concerns. Establish targets, KPI’s, schedules, policies and procedures.

To provide effective leadership and full support to project staff appraise their performance and provide feedback to improve productivity. Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork. As the the project manager you will be responsible for ATS public relations within the project and this includes the client, client’s employees, client’s superiors, client’s visitors and investors and the families and people living within the project.

Also we have to manage our relations with the wider local community surrounding the project and ATS is keen to develop local community projects with farming or similar projects. Ensure statutory compliance with Health and Safety legislation – conducting risk assessments, monitoring performance and reviewing procedures. Report to management regarding sales results and productivity - create detailed reports on weekly, monthly and annual revenues and expenses. Appropriately respond to the changing needs of the market while maintaining a profitable operation, control operational costs and identify measures to cut waste. Regularly review product quality and research new vendors.

Estimate future needs for goods, kitchen utensils and cleaning products. Meet budgetary objectives and make adjustments to project constraints based on financial analysis. You will ensure that his project conforms to the ATS and clients Health & Safety & Environmental Policies. This includes ensuring that the ATS project completes all the relevant Project paper work, auditing and employee training as per our company policies. Skills and CompetenciesExcellent in managing project financials, must have been directly involved in the accounting and financial management of project Finances.

Solid previous experience in the food service industry is essential and experience in high quality mass production. Strong banqueting/function background & handling of VIP guests or experience in upmarket functions and events management. Extensive Food and Beverage management experience & up to date with food and beverages trends and best practices and very good knowledge in the menu planning of Continental Cuisines. Knowledge of business management principles, including proven financial skills and knowledge of legislation, standards and best practice relevant to the industry e. g. must have good understanding of HACCP/Health and safety standards.

An in-depth experience of event services procurement including tender design, drafting legal schedules, evaluating proposals, negotiating cost schedules leading to appointment. Solid training background to ensure staff’s competency and efficiency. Good understanding of cross-cultural / global issues. QualificationsMinimum of a Diploma in Food & Beverage Manager / Camp Management or Hotel Management or any equivalent combination of education and experience sufficient to perform job duties may be considered. Minimum of 3 -5 years proven work experience as a Project Manager or Food & Beverage Manager or equivalent preferably in similar environment with a diverse clientele background.

Demonstrated experience working in remoe areas or camp environmentRotational cycle is 8 weeks and 2 weeks offProficient in French an added advantageDriver’s license is essential.