Food & Beverage Manager

The Food & Beverage Manager is responsible for the overall planning, coordination, supervision and management of the hotel's food and beverage operations, including the restaurant, bar, kitchen, room service, banquet and other food service outlets.

Efezi Southsea Nigeria Limited, established in 2009, is a hospitality consultancy firm specializing in providing expert services to small and medium-sized hotels.

We are recruiting to fill the position below:

Job Summary:

• The Food & Beverage Manager is responsible for the overall planning, coordination, supervision and management of the hotel's food and beverage operations, including the restaurant, bar, kitchen, room service, banquet and other food service outlets.
• The successful candidate must ensure excellent food quality, outstanding customer service, effective cost control, proper inventory management and maximum departmental profitability while maintaining the hotel's operational standards.

Key Duties And Responsibilities: Food & Beverage Operations:

• Oversee the daily operations of the restaurant, bar, kitchen, room service and banquet services.
• Ensure smooth coordination between the kitchen, restaurant, bar and service teams.
• Maintain high standards of food presentation, service delivery and product quality.
• Ensure all F&B outlets operate efficiently and according to hotel policies.
• Develop and implement operational procedures to improve service delivery.

Staff Management and Supervision:

• Recruit, train, supervise and evaluate F&B staff.
• Prepare duty rosters and ensure adequate staffing across all outlets.
• Monitor staff punctuality, grooming, discipline and performance.
• Conduct regular departmental meetings and training sessions.
• Ensure employees comply with hotel policies and professional service standards.

Customer Service and Guest Satisfaction:

• Ensure excellent guest relations and customer satisfaction.
• Handle guest complaints professionally and resolve service-related issues promptly.
• Monitor customer feedback and implement improvements.
• Ensure VIP guests receive appropriate attention and personalised service.
• Maintain a welcoming, clean and professional dining environment.

Cost Control and Revenue Management:

• Prepare and manage the departmental budget.
• Monitor food and beverage costs, wastage and operating expenses.
• Ensure proper portion control and standard recipe compliance.
• Monitor daily sales, revenue and departmental profitability.
• Develop strategies to increase F&B revenue and improve profitability.
• Ensure proper pricing of food and beverage products in collaboration with management.

Inventory and Stores Management:

• Supervise stock-taking and inventory management.
• Ensure proper requisition, receiving, storage and issuance of food and beverage items.
• Monitor stock levels and prevent shortages, pilferage and wastage.
• Ensure all purchases meet the hotel's quality and quantity requirements.
• Work closely with the procurement and store departments to maintain accurate records.

Hygiene, Safety and Compliance:

• Ensure compliance with food safety, sanitation and hygiene regulations.
• Conduct regular inspections of restaurants, bars, kitchens and service areas.
• Ensure proper food handling, storage and temperature control.
• Maintain cleanliness and ensure staff adhere to personal hygiene standards.
• Ensure compliance with relevant health and safety requirements.

Marketing and Business Development:

• Develop promotional strategies to increase restaurant and bar sales.
• Introduce new menus, food packages and beverage offerings.
• Coordinate special events, banquets and outdoor catering.
• Monitor competitors and identify opportunities to improve the hotel's F&B business.
• Work with the marketing team to promote F&B services.

Reporting and Administration:

• Prepare daily, weekly and monthly departmental reports.
• Monitor sales performance, stock consumption and operational expenses.
• Submit regular reports to the General Manager or Hotel Manager.
• Maintain proper departmental documentation and records.
• Recommend operational improvements to management.

Key Performance Expectations (kpis): The successful candidate will be assessed based on:

• F&B departmental revenue and profitability.
• Food and beverage cost percentages.
• Guest satisfaction and customer feedback.
• Reduction in food wastage and stock discrepancies.
• Staff productivity, discipline and performance.
• Compliance with hygiene and food safety standards.
• Quality and consistency of food and beverage service.
• Achievement of departmental sales targets

Location: Bonny Island, Rivers

• Bachelor's Degree or HND in Food Science and Technology, Hotel and Catering Management, Hospitality Management, Food and Beverage Management or any related discipline.
• Minimum of 3–5 years of relevant experience in Food & Beverage operations, preferably in a reputable hotel.
• Proven experience managing restaurants, bars, room service and banquet operations.
• Strong knowledge of food production, food service operations and beverage management.
• Good understanding of food costing, menu engineering, inventory control and budget management.
• Excellent leadership, communication and interpersonal skills.
• Ability to manage, motivate and supervise a diverse team.
• Good knowledge of hospitality standards, food safety and hygiene regulations.
• Computer literacy and proficiency in Microsoft Office and hotel POS/PMS systems.
• Ability to work under pressure, solve problems and make sound operational decisions.

Key Competencies:

• Strong leadership and management skills.
• Excellent customer service orientation.
• Effective communication and interpersonal skills.
• Financial and cost-control management.
• Problem-solving and decision-making abilities.
• Strong organisational and administrative skills.
• High level of integrity, accountability and professionalism.
• Ability to drive sales and departmental profitability..

Personal Attributes:

• The ideal candidate must be professional, organised, proactive, customer-focused, commercially minded and capable of managing the entire Food & Beverage Department with minimal supervision.

Reporting Relationship:

• The F&B Manager reports directly to the General Manager or Hotel Manager and supervises the Restaurant Supervisor, Bar Supervisor, Waiters/Waitresses, Bartenders, Room Service Team and other F&B personnel.

How to apply Interested and qualified candidates should send their Applications to: (see Apply by email) using the Job Title as the subject of the email.

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