4 Job Positions at Mantis Akagera Game Lodge: (Deadline 16 February 2026)

February 9, 2026 KIAN

4 Job Positions at Mantis Akagera Game Lodge: (Deadline 16 February 2026)

Steward at Mantis Akagera Game Lodge: (Deadline 16 February 2026)

JOB DESCRIPTION

POSITION: Steward

DEPARTMENT: Kitchen

REPORTS TO: Chief Steward/Sous chef & Executive Chef

DATE:09 February, 2026

PRIMARY OBJECTIVE OF POSITION

To supply clean, sanitary dishes and pots on time, and a clean kitchen in accordance with the hotel’s policies and
procedures, and corporate guidelines

TASKS, DUTIES AND RESPONSIBILITIES

SUPPLY CLEAN, SANITARY DISHES AND POTS ON TIME, AND A CLEAN SANITARY KITCHEN

Maintains supply of clean dishes, glassware, silver, pots etc., for all outlets in the hotel
Washes dishes, silverware, and glassware by operating dish machine
Cleans and provides pots for all outlets in the hotel
Washes pots and pans and returns them to proper place after they are cleaned
Scrubs kettles as needed
Places bus pans in chef’s line; cleans dirty dishes as needed
Keeps chef line well stocked with clean and hot plates
Keeps glassware organised at all times and stores clean dishes in the proper location
Polishes all silver when needed
Picks up all dirty dishes in the employee cafeteria, and returns it to the proper location
Assists in the breakdown of banquet functions, and washes dishes from functions
Maintains a clean kitchen environment by assisting kitchen staff by following standard cleaning practices
Sweeps and mops the entire kitchen and dish room
Washes all clearing counters and shelves
Washes mats with bleach after each use
Assists kitchen staff with set-up and break down of employee cafeteria
Cleans and washes all kitchen cooking units
Cleans and washes all pot storage shelving units
Assists kitchen staff in keeping their areas free of boxes and soiled equipment
Monitors trash levels in all cans and removes to the appropriate trash room when needed
Follows proper safety, hygiene, and sanitation practices
Ensures readiness at all times

HEALTH AND SAFETY

Adheres to all health, sanitation and food safety rules and regulations
Reports all potential and real hazards immediately
Fully understands the hotel’s fire, emergency, and bomb procedures
Works in a safe manner that does not harm or injure self or others
Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities
Attends meetings and training required by the Chief Steward
Accepts flexible work schedule necessary for uninterrupted service to the food production function
Maintains working areas, materials and company property clean, tidy and in good shape
Is well updated on, and possesses solid knowledge of the following:
– Hotel fire, bomb and emergency procedures
– Union agreements

QUALIFICATIONS

High school certificate (A2) in Culinary Arts, or other related fields with 2-3 years’ experience
TVET professional certificate level 4 with more than 3 years of experience

TO APPLY:

Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com

Cover letter
Resume
Academic papers (the successful candidate will be required to submit notarized copies)
Service certificates proving the work experience
3 professional references

NB: All attachments should be in PDF form attached as one document

Note:

Applicants must meet the minimum requirements in terms of qualifications.
Successful candidates will be required to submit a criminal record

Interested candidates should submit their applications in English not later than 16th February 2026 at 04.00 pm.

Done at Kayonza, on the 9th February 2026

MANAGEMENT

Procurement Officer at Mantis Akagera Game Lodge: (Deadline 16 February 2026)

JOB DESCRIPTION

POSITION: Procurement Officer

DEPARTMENT: Finance

REPORTS TO : Finance Manager

DATE:09/02/2026

PRIMARY OBJECTIVE OF POSITION

A Procurement Officer will be responsible for managing the procurement process, ensuring the timely and cost-effective acquisition of goods and services. The Procurement Officer will work closely with various departments to understand their needs and build strong relationships with suppliers.

TASKS, DUTIES AND RESPONSIBILITIES

1. Strategic Procurement Planning:

Develop and implement procurement strategies that align with organizational goals and objectives.

2. Supplier Management:

Identify, evaluate, and select suppliers based on quality, cost, and delivery capability.
Negotiate contracts and agreements to secure favorable terms and conditions.

3. Purchase Order Management:

Create and manage purchase orders, ensuring accuracy and compliance with company policies.
Track orders and ensure timely delivery of goods and services.

4. Market Analysis:

Conduct market research to identify trends, assess supplier capabilities, and explore new sourcing opportunities.
Monitor industry developments to stay informed about pricing and product availability.

5. Budget Control:

Manage procurement budgets and monitor expenditures to ensure cost-effectiveness and minimize waste.
Identify cost-saving opportunities and implement strategies to achieve them.

6. Contract Management:

Draft, review, and manage contracts with suppliers, ensuring compliance with terms and conditions.
Resolve any disputes or issues related to contracts and supplier performance.

7. Collaboration and Communication:

Work closely with various departments to understand their procurement needs and provide support.
Maintain effective communication with suppliers and internal stakeholders.

8. Inventory Management:

Monitor inventory levels and coordinate with suppliers to ensure adequate stock levels.
Implement inventory control measures to minimize excess stock and shortages.

9. Reporting and Analysis:

Prepare regular reports on procurement activities, supplier performance, and cost savings achieved.
Analyze procurement data to identify trends and areas for improvement.

10. Compliance and Risk Management:

Ensure all procurement activities comply with legal and regulatory requirements.
Assess and mitigate risks associated with supplier relationships and procurement processes.

Minimum qualifications and experience required

Should have at least Bachelors Degree in procurement or related field
Procurement professional qualification (CIPs)
Have strong communication skills in English
Minimum Experience of 2-3 years

TO APPLY:

Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com

Resume
Academic papers
Service certificates
ID
3 professional references

All attachments should be in PDF form attached as one document strictly

Mantis Akagera Game Lodge is an equal employment opportunity employer

Note:

Applicants must meet the minimum requirements in terms of qualifications.
Successful candidates will be required to submit a criminal record
Expected starting is as soon as possible
Only shortlisted candidates will be contacted for interviews

Interested candidates should submit their applications in English not later than 16th February, 2026 at 04.00 pm.

Done at Kayonza, on the 9th February, 2026

MANAGEMENT

Food & Beverage at Mantis Akagera Game Lodge: (Deadline 16 February 2026)

JOB DESCRIPTION: WAITER / WAITRESS

1. Department	FOOD & BEVERAGE
2. Reports to	Food & Beverage Manager Assistant F&B Manager F&B Supervisor
3.
job purpose
To increase guest satisfaction by providing efficient, prompt, trouble free and courteous food and beverage service to guests in the restaurant, bar, meeting & events and room service in line with Companies Policies, Procedures and Service Standards.

Position Description

Main Outputs and Responsibilities for This Position
TASKS, DUTIES & RESPONSIBILITIES Understanding the companies Policies, Procedures, Operational and Financial Principles and the components involved in the day to day operations of the Food & Beverage Departments. Provides efficient, prompt, trouble free, and courteous service by bussing, serving and setting tables. Serves guests their food and beverage promptly and courteously. Sets tables in accordance to company standards ensuring that all crockery, cutlery, glassware and linen are clean, polished and in good condition. Ensures that the working area and station are stocked with “mise-en-place” and kept clean and tidy at all times. Maintains a thorough working knowledge of food and beverage menus, to be able to advise guests on selection and promote additional sales accordingly. Promotes additional sales by taking opportunities to up-sell, in a manner that is professional and courteous. Is familiar with all equipment relating to the Conferencing functions (e.g. Projector, Wifi, Web camera, microphone) Confers with the Supervisor concerning set-ups and last minute changes. Confers with Supervisor regarding last minute arrangements to co-ordinate with kitchen production. Works as a team player to meet departmental goals. Informs Management & Kitchen immediately of any complaints. Is responsible for the highest standard of cleanliness and hygiene in the restaurants. Is fully knowledgeable working on F&B operating systems such as Micros or Symphony. Processes cash, credit card or MOMO payments and returns change to customers if necessary. Ensures the guest bills are correctly charged and presented to the guest. Ensuring outlets equipment are clean, well maintained. Assist in monthly operating equipment stock takes. Answers questions about menu items, ingredients, and pricing. Takes customers’ orders for food and drink by writing them on docket, entering them into Point of Sale system. Passes customer orders along to kitchen staff for preparation. Prepares drinks and serves them to customers in under 3 minutes of taking the order. Collects food orders from the kitchen, verifies that they are correct, and serves them to customers. Sets & clean tables with dishes, glasses, and flatware and refills condiments as per service period and Akagera standard. Fully familiarized with all the Hotel & Company Policies & Procedures, as well as all the Accor programmes offered such as Loyalty programmes, audit and service measurement programmes. GUEST SATISFACTION Ensures that all guests are welcome and registered in a professional, efficient and courteous manner. Liaises with all guests, ascertaining their requirements and co-coordinating these needs to the standards laid down by the companies Policies & Procedures. Greets guests in a warm and friendly manner. Answers calls in a professional manner and within 3 rings. Follow-ups are done to ensure the guest’s request, query or needs has been actioned and guest is satisfied. To have thorough knowledge of all facilities and services offered by the lodge, to enable receptionist to sell and promote the property to in-house and prospective guest’s.
RESPONSIBLE BUSINESS Shows involvement and is interested in environmental and or social & ethical issues by participating in responsible business activities. Promotes the Responsible Business programme to guests at all times using the Accor “Planet 21” principles. Is actively involved in finding ways of reducing waste, plastic and minimizing energy usage HEALTH AND SAFETY Be familiar with the companies Health & Safety Policies & Procedure and any other related laws. Adheres to all Health & Safety regulations, Policies & Procedures and ensure that all staff adheres to these regulation, policies & procedures. Ensure a strong Health & Safety culture, directing and overseeing workplace safety programs to regulation compliance, employee awareness and an accident-free workplace guided by the Rwandan Labor Law and the companies Policies & Procedures. Ensures that all potential and real hazards are reported and reduced immediately. Fully understands the hotel’s fire and emergency Policies & Procedures. Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees. Stimulates and encourages a general awareness of health and safety. Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening. Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department. Act as employee representative on the Health & Safety committee.
HUMAN RESOURCES Maintain the highest standard of appearance and social skills in according to the companies Human Resources Policies & Procedures. Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities. Be familiar with the company’s Disciplinary codes. Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates. Attends training as and when required. Conducts relevant training sessions of standards, and the companies Policies & Procedures to your areas of responsibilities. Attends all relevant departmental meeting or other relevant scheduled meeting.

Main Outputs and Responsibilities for This Position

TASKS, DUTIES & RESPONSIBILITIES

Understanding the companies Policies, Procedures, Operational and Financial Principles and the

components involved in the day to day operations of the Food & Beverage Departments.

Provides efficient, prompt, trouble free, and courteous service by bussing, serving and setting tables.
Serves guests their food and beverage promptly and courteously.
Sets tables in accordance to company standards ensuring that all crockery, cutlery, glassware and linen are clean, polished and in good condition.
Ensures that the working area and station are stocked with “mise-en-place” and kept clean and tidy at all times.
Maintains a thorough working knowledge of food and beverage menus, to be able to advise guests on selection and promote additional sales accordingly.
Promotes additional sales by taking opportunities to up-sell, in a manner that is professional and courteous.
Is familiar with all equipment relating to the Conferencing functions (e.g. Projector, Wifi, Web camera, microphone)
Confers with the Supervisor concerning set-ups and last minute changes.
Confers with Supervisor regarding last minute arrangements to co-ordinate with kitchen production.
Works as a team player to meet departmental goals.
Informs Management & Kitchen immediately of any complaints.
Is responsible for the highest standard of cleanliness and hygiene in the restaurants.
Is fully knowledgeable working on F&B operating systems such as Micros or Symphony.
Processes cash, credit card or MOMO payments and returns change to customers if necessary.
Ensures the guest bills are correctly charged and presented to the guest.
Ensuring outlets equipment are clean, well maintained.
Assist in monthly operating equipment stock takes.
Answers questions about menu items, ingredients, and pricing.
Takes customers’ orders for food and drink by writing them on docket, entering them into Point of Sale system.
Passes customer orders along to kitchen staff for preparation.
Prepares drinks and serves them to customers in under 3 minutes of taking the order.
Collects food orders from the kitchen, verifies that they are correct, and serves them to customers.
Sets & clean tables with dishes, glasses, and flatware and refills condiments as per service period and Akagera standard.
Fully familiarized with all the Hotel & Company Policies & Procedures, as well as all the Accor programmes offered such as Loyalty programmes, audit and service measurement programmes.

GUEST SATISFACTION

Ensures that all guests are welcome and registered in a professional, efficient and courteous manner.

Liaises with all guests, ascertaining their requirements and co-coordinating these needs to the standards laid down by the companies Policies & Procedures.
Greets guests in a warm and friendly manner.
Answers calls in a professional manner and within 3 rings.
Follow-ups are done to ensure the guest’s request, query or needs has been actioned and guest is satisfied.
To have thorough knowledge of all facilities and services offered by the lodge, to enable receptionist to sell and promote the property to in-house and prospective guest’s.

RESPONSIBLE BUSINESS

Shows involvement and is interested in environmental and or social & ethical issues by participating in responsible business activities.
Promotes the Responsible Business programme to guests at all times using the Accor “Planet 21” principles.
Is actively involved in finding ways of reducing waste, plastic and minimizing energy usage

HEALTH AND SAFETY

Be familiar with the companies Health & Safety Policies & Procedure and any other related laws.
Adheres to all Health & Safety regulations, Policies & Procedures and ensure that all staff adheres to these regulation, policies & procedures.
Ensure a strong Health & Safety culture, directing and overseeing workplace safety programs to regulation compliance, employee awareness and an accident-free workplace guided by the Rwandan Labor Law and the companies Policies & Procedures.
Ensures that all potential and real hazards are reported and reduced immediately.
Fully understands the hotel’s fire and emergency Policies & Procedures.
Ensures that emergency procedures are practiced and enforced to provide for the security and safety of guests and employees.
Stimulates and encourages a general awareness of health and safety.
Anticipates possible and probable hazards and conditions and either corrects them or takes action to prevent them from happening.
Ensures that the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct is maintained by all employees in the department.
Act as employee representative on the Health & Safety committee.

HUMAN RESOURCES

Maintain the highest standard of appearance and social skills in according to the companies Human Resources Policies & Procedures.

Be familiar with the staff handbook, house rules, Code of Conduct, Health and Safety Policies & Procedures pertaining to your area of responsibilities.
Be familiar with the company’s Disciplinary codes.
Well-groomed at all times and dresses in accordance to the Company uniform and name badge issued to you and your subordinates.
Attends training as and when required.
Conducts relevant training sessions of standards, and the companies Policies & Procedures to your areas of responsibilities.
Attends all relevant departmental meeting or other relevant scheduled meeting.

Requirements

To perform other reasonable duties as directed by your immediate Manager.
To be available to work overtime at the request of Management.

Minimum qualifications and experience required

Should have at least high school diploma in hospitality or related field
Have strong communication skills in English
Minimum Experience of 2-3 years

TO APPLY:

Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com

Resume
Academic papers
Service certificates
ID
3 professional references

All attachments should be in PDF form attached as one document strictly

Mantis Akagera Game Lodge is an equal employment opportunity employer

Note:

Applicants must meet the minimum requirements in terms of qualifications.
Successful candidates will be required to submit a criminal record
Expected starting is as soon as possible
Only shortlisted candidates will be contacted for interviews

Interested candidates should submit their applications in English not later than 16^th February, 2026 at 04.00 pm.

Done at Kayonza, on the 9^th February, 2026

MANAGEMENT

Commis – Pastry at Mantis Akagera Game Lodge: (Deadline 16 February 2026)

JOB DESCRIPTION

POSITION:Commis – Pastry

DEPARTMENT: Kitchen

RESPONSIBLE FOR: cooks, commis and Stewards, bakers

REPORTS TO: Sous Chef/Executive Chef

PRIMARY OBJECTIVE OF POSITION

To actively take part in the production of the highest possible Pastries and food quality in the delegated Pastry section at all times. Make sure all production is carried out in line with appropriate food portion control, the department guidelines, and service concepts in accordance with HACCP policies and procedure.

TASKS, DUTIES AND RESPONSIBILITIES

Prepares and properly garnishes all food orders as they are received in accordance with menu specifications, insuring proper plate presentation
Prepare a wide variety of goods such as cakes, cookies, pies, bread etc. following traditional and modern recipes
Create new and exciting desserts to renew our menus and engage the interest of customers
Decorate pastries using different icings, toppings etc. to ensure the presentation will be beautiful and exciting
Monitor stocks for baking ingredients such as flour, sugar etc. and make appropriate orders within budget
Check quality of material and condition of equipment and devices used for cooking
Guide and motivate pastry assistants and bakers to work more efficiently
Identify staffing needs and help recruit and train personnel
Maintain a lean and orderly cooking station and adhere to health and safety standards
Sets up for lunch and dinner by ensuring proper amounts are in place for forecasted covers, special functions and all reservations
Adheres to Hospitality standards of food quality, preparation, recipes, and presentation
Orders adequate supplies for own section, and sets up “mis-en-place” for section
Supervises the proper set-up of each item on menus and insures their readiness
Works with Chefs to ensure seasoning, portions, and appearance of food
Stores unused pastries and food properly
Ensures that pastries and food from own section is delivered on time
Follows proper safety, hygiene, and sanitation practices
Ensures readiness and makes priorities in case of last-minute changes to reservations
Maintains an exact record of preparation, cooking and presentation specifications of all dishes produced in the section in a file which is kept at the section at all times for reference
Confers closely with the Sous Chef and takes every opportunity to become familiar with all aspects of his or her position, in order to be ready to fill in whenever required
Co-ordinates job tasks with staff in own section
Helps employees to achieve optimum quality
Knows how to follow applicable laws regarding food safety and sanitation
Strong knowledge of pastry department is added advantage

HEALTH AND SAFETY

Adheres to all health, sanitation and food safety rules and regulations
Reports all potential and real hazards immediately
Fully understands the hotel’s fire, emergency, and bomb procedures
Co-ordinates work, and works in a safe manner that does not harm or injure self or others
Anticipates possible and probable hazards and conditions to avoid mishaps
Keeps the highest standards of personal hygiene, dress, appropriate uniform, appearance, and conduct

MISCELLANEOUS

Recommends better preparation procedures to Sous Chef
Checks the restaurant reservations regularly
Attends meetings and training required by the Sous Chef
Accepts flexible work schedule necessary for uninterrupted service to the food production function
Maintains own working area, materials and company property clean, tidy and in good shape
Continuously seeks to endeavour the knowledge of own job function
Is well updated on, and possesses solid knowledge of the following:
– Hotel fire, bomb and emergency procedures
– Hotel health and safety policies and procedures
– Current licensing relating to own department
– Restaurant corporate marketing and promotional programmes
– Restaurant guests generating high business volume
– Union agreements
Responsible Business: show involvement and be interested in environmental and/or social issues by participating in Responsible Business hotel and departmental activities

QUALIFICATIONS

Advanced Diploma (A1) in Pastry, Culinary Arts, or other related field with a minimum 3 years working experience in the field.
High school certificate (A2) in Culinary Arts, with 5 years’ experience

TO APPLY:

Please send the following documents to Christophe.MUYOBOKE@mantiscollection.com

Cover letter
Resume
Academic papers (the successful candidate will be required to submit notarized copies)
Service certificates proving the work experience
3 professional references

NB: All attachments should be in PDF form attached as one document

Note: