Head Barman Job Vacancy At Elewana – Arusha Coffee Lodge January 2026

Job Overview: Head Barman

Company: Elewana – Arusha Coffee Lodge

Location: Arusha, Tanzania (Coffee Plantation setting)

Reporting to: Food & Beverage Manager

Closing Date: February 2, 2026

The Mission

To run a high-end bar and coffee operation that balances creative flair (cocktails and barista craft) with commercial discipline (cost control and revenue growth). You aren’t just making drinks; you are leading a team to deliver a luxury experience.

Key Responsibilities

1. Craft & Quality Control

• Total Oversight: Manage all bar and coffee outlets across the lodge.

• Innovation: Design and update cocktail, wine, and specialty coffee menus.

• Standards: Ensure every drink meets the “Elewana standard” for presentation and taste.

2. Business & Financial Management

• Revenue: Drive sales through “Menu Engineering” (arranging menus to highlight high-profit items) and staff upselling.

• Cost Control: Strictly manage the Cost of Sales (COS).

• Stock Integrity: Manage ordering, storage (FIFO), and conduct regular stock takes to eliminate “pilferage” (theft) and waste.

3. Team Leadership

• Coaching: Provide hands-on training for bartenders and baristas.

• Culture: Build a disciplined, motivated, and guest-obsessed team.

4. Admin & Reporting

• Maintain accurate records for training, compliance, and stock.

• Deliver daily, weekly, and monthly performance reports to management.

Candidate Requirements

Bonus Points (Desirable): * Professional Mixology certification.

• Formal Wine/Sommelier training.

• Experience in 5-star or luxury boutique environments.

Application Instructions

Direct your application to the General Manager:

• Email: gm.coffeelodge@elewana.co.tz

• Deadline: 2nd February, 2026

Tips for Success

1. The Coffee Connection: Since this is a Coffee Lodge, emphasize your barista skills. Mentioning your knowledge of “bean-to-cup” processes or latte art will give you a major edge.

2. Focus on “Menu Engineering”: In your interview or cover letter, mention how you use menu design to increase profitability. It shows you have the “commercial acumen” they are looking for.

3. Visualizing the Bar: Ensure you understand the layout of a professional bar to demonstrate “Mise en Place” efficiency.