Food & Beverage Manager at Woodcreek School

Specific Responsibilities

• Menu Development & Innovation
• Collaborate with chefs to design and continuously refresh seasonal, balanced and engaging menus aligned with international school standards and best practices.
• Introduce global cuisines while incorporating local Kenyan ingredients and flavours where appropriate.
• Ensure menus meet nutritional needs of children and adolescents, including vegetarian, vegan, allergy-sensitive and special dietary requirements.
• Develop creative approaches to make healthy food appealing to students, encouraging positive lifelong eating habits.
• Collaborate with school leadership to align menus with the school’s values, sustainability goals and cultural diversity.
• Culinary Standards & Food Quality
• Establish and enforce high culinary standards across all meals served, ensuring consistency, freshness, presentation and taste.
• Oversee food preparation techniques, portion control, plating and service quality.
• Implement best practices in food safety, hygiene, compliance, fully aligned with Kenyan health regulations and international best standards.
• Conduct regular quality checks and tastings to maintain excellence.
• Student & Community Dining Experience
• Create a welcoming, positive dining culture where meals are enjoyable and educational.
• Work closely with teachers and sectional heads to support special events, theme days, cultural celebrations and school functions.
• Engage with students through food education initiatives such as tasting sessions, feedback forums or cooking demonstrations where appropriate.
• Ensure the catering service reflects Woodcreek School’s progressive, student-centred ethos.
• Gather & analyse customer feedback and handle any operational issues.
• Team Leadership & Training
• Lead, mentor, and inspire the kitchen and catering team, fostering a culture of professionalism, teamwork and pride.
• Recruit, train, and develop staff to maintain consistent standards and operational efficiency.
• Create clear kitchen systems and structures, 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 where possible in liaison with the procurement officer.
• Monitor inventory, reduce food waste and implement cost-saving initiatives without compromising quality.
• Plan kitchen operations to meet daily service demands efficiently and reliably.
• Compliance, Safety & Sustainability
• Ensure full compliance with food safety laws, school policies and health regulations.
• Champion sustainability initiatives such as waste reduction, composting and responsible sourcing.
• Maintain accurate records for inspections, audits and internal reviews.

Academic Qualifications, Work Experience & Personal Attributes

• Bachelor’s Degree in a hospitality, hotel management, food management, culinary arts or related field.
• A minimum of seven (7) years’ experience in food and beverage management or a related senior role, with at least three (3) years gained within a school environment or a 4- or 5- star hospitality setting.
• 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