F&B and Service Instructor

Role Overview

This is a hands-on teaching and production role within a vocational training centre, where the focus is on equipping students with practical food and beverage skills that translate directly into income-generating activities. Beyond delivering structured lessons, the instructor will drive real production work, mentor students in entrepreneurship, and help maintain the workshop, equipment, and client relationships. Day-to-day activity balances classroom delivery, practical workshop supervision, administrative record-keeping, and coordination with the wider team to ensure both learning outcomes and production targets are met.

Key Responsibilities

• Deliver engaging, well-prepared lessons in food and beverage production and catering, aligning all sessions with the approved syllabus and course specifications.
• Assess student work continuously—marking assignments, moderating results, and completing administrative records in line with internal and external examination requirements.
• Train and coach students on making products for sale, including pricing, client interaction, marketing, and meeting production deadlines to support their self-sufficiency.
• Keep accurate daily registers of class attendance, marks, and teaching coverage, filing all records for easy retrieval and review.
• Operate and maintain workshop equipment—oiling machines, reporting damage or repair needs, managing security of inputs, and allocating materials to students from inventory.
• Spearhead production ventures by supervising students and casual workers, overseeing quality control, and preparing wage payment records for casual production staff.
• Produce regular training and production progress reports, contribute to student recruitment and enrolment, and participate in referral systems that connect beneficiaries to broader organisational support.
• Promote the training centre through publicity activities, maintaining an information desk and supporting the student database for the resource centre.

Requirements & Qualifications

• At least an Advanced Diploma in Food and Beverage Production, Catering and Accommodation, or an equivalent qualification from a recognised polytechnic or technical institution.
• A minimum of three years of relevant experience as an instructor or trainer.
• Specialised training or professional certification in food and beverage production, catering, entrepreneurship, sales, and marketing.
• Registration with TVET (Technical and Vocational Education and Training) authorities.
• Proven facilitation and training abilities, with the capacity to make complex practical skills accessible to learners of different levels.
• Strong interpersonal skills and the ability to build productive, respectful relationships with students, colleagues, and external clients.
• Demonstrated intercultural awareness and solid public relations skills, ideally gained in a community-based or development-oriented training environment.