Elims Lodge Pub & Grill— We’re Hiring in Lumwana

We’re expanding our team and looking for passionate hospitality professionals to deliver a great guest experience.

1) Lodge Supervisor

Location: Lumwana

Key Responsibilities

Oversee day-to-day lodge operations and guest experience

Lead, roster, and coach staff; ensure service standards

Drive sales & marketing (online listings, social media, corporate accounts, partnerships)

Ensure Health & Safety compliance and hygiene standards

Manage stock, cost control, cash-ups, and daily/weekly reports

Requirements

3+ years’ experience in lodge/hotel supervision

Proven marketing & sales track record

Strong leadership, communication, and problem-solving skills

Solid knowledge of Health & Safety practices

Proficient with basic IT/POS systems

Business-related course (certificate/diploma/degree) is an added advantage

Traceable references

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2) Experienced Mixologist (Cocktails & Mocktails)

Key Responsibilities

Craft classic and signature cocktails & zero-proof mocktails

Build and update bar menus; maintain consistency and speed of service

Keep excellent hygiene, mise en place, and glassware standards

Manage bar stock, cost control, and cash-ups

Engage guests and upsell; train junior bar staff

Requirements

2+ years behind a busy bar/lounge/lodge

Strong knowledge of cocktail methods, recipes, and presentation

Familiar with hygiene/food safety best practices

Great customer service and teamwork; POS experience

3) Chef

Key Responsibilities

Prepare and cook meals according to established recipes and lodge standards

Ensure dishes are well-presented, flavorful, and served on time

Maintain high levels of food quality, hygiene, and portion control

Assist with menu planning and creation of specials

Manage kitchen inventory, stock levels, and cost control

Keep the kitchen organized, clean, and compliant with safety regulations

Work closely with service staff to ensure smooth kitchen operations

Support and guide junior kitchen staff

Requirements

Certificate or Diploma in Culinary Arts, Food Production, or related field

2–3 years’ experience in a professional kitchen (lodge, restaurant, or hotel)

Strong understanding of local and continental cuisines

Excellent cooking, plating, and presentation skills

Ability to work under pressure and maintain consistency

Team player with good communication and time-management skills