Food Experience Manager

The Food Experience Manager is responsible for overseeing the culinary operations across Wilderness camps in Kenya. This includes developing and implementing an annual food strategy, creating product improvement plans, and ensuring unique, trend-aligned offerings. The role also involves managing the food experience team, monitoring guest feedback, updating training content, and ensuring special dietary menus are available and handled correctly. Financial oversight includes defining and managing food budgets, monitoring purchasing, and providing financial reviews. A key aspect is implementing food waste reduction systems and fostering a culture of sustainability. The manager will also focus on staff retention through career development, mentorship, and recognition, and will launch an internship program. They are expected to secure a dedicated training budget, uphold Wilderness values and environmental mandates, and mentor staff. Specific focus areas include menu maintenance, recipe management, par stock control, supplier relations, regular food audits, monthly reporting, adherence to group environmental standards, and recruitment of senior food team members.

1. Create and implement an annual Food Strategy for Kenyan Camps, including team structure, strategic goals, and guest feedback enhancement.
2. Develop Product Improvement Plans for each camp to ensure unique and up-to-date offerings.
3. Manage and guide the Food Experience team, ensuring KRA adherence and goal achievement.
4. Monitor guest feedback and trends, initiating necessary training or changes.
5. Keep training content updated with policy, procedure, and standard changes.
6. Ensure all camps offer special dietary menus with clear options for various needs.
7. Train culinary teams on substitutions, cross-contamination prevention, and handling special dietary needs.
8. Define and oversee structured food budgets, monitor purchasing and stock, and provide financial reviews.
9. Implement and track food waste reduction systems, train teams, and build a sustainability culture.
10. Lead staff retention through career development, mentorship, feedback, and recognition.
11. Launch a company internship program in partnership with schools, providing structured learning.
12. Justify and secure a dedicated training budget by demonstrating its long-term value.
13. Continuously promote Wilderness values, brand purpose, and environmental mandate.
14. Identify and mentor staff for development.
15. Be present during external trainer trips and travel with them to camps.
16. Conduct employee assessments as required.
17. Assist with staff onboarding and induction.
18. Maintain open communication with other trainers and operations departments for a unified approach.
19. Ensure seasonal menus are in place, followed, and any changes are communicated and approved.
20. Ensure recipe cards/folders are up to date and organized.
21. Create and maintain par stock sheets for correct ordering.
22. Maintain supplier relationships through regular meetings and visits.
23. Conduct regular camp food audits using Wilderness protocol and provide feedback to the Operations Manager.
24. Ensure commitments and timelines for rectifying issues are agreed upon and followed up.
25. Send monthly reports to the Group Food Experience Manager within deadlines and be available for feedback meetings.
26. Ensure adherence to group sustainability standards in all camps.
27. Recruit executive chefs, chef trainers, and other senior food team members.
28. Manage the central training kitchen for courses and product supply to camps.

1. National Diploma in Culinary Arts and/or Hospitality Management or equivalent.
2. Minimum of 5 years’ experience within the hospitality industry.
3. Experience handling international guests and seasoned travelers is an advantage.
4. Proficiency in computer skills (MS Office suite).
5. Outstanding people skills and communication ability.
6. Ability to manage and work effectively in a team.
7. Strong verbal skills, both written and spoken.
8. Keen eye for detail.
9. High levels of energy and enthusiasm to enhance the guest experience.
10. Desire to improve staff skills and motivate them constantly.
11. Ability to manage and meet set targets.