Job Summary

An ultra modern Boutique hotel located at the Effurun axis of the city of Warri, Delta State, in the verge of commencing operations soon, seeks young, energetic, innovative, suitable and qualified candidates to form a formidable team to drive its vision and ensure inimitable efficient service delivery to its highly esteemed guests and to establish the hotel ahead of competition. If the above defines you, this vacancy is available:

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description

Reports To: General Manager


Under the administrative supervision of the General Manager, responsible for all functions of a quality food and beverage operation, including management supervision, fiscal performance, service standards, food production, and food and beverage control systems.
Duties and Responsibilities:
  • Supervise staff, including hiring, work assignments, evaluations, and training. 
  • Set and maintain restaurant/bar service standards.
  • Set pricing policies and portion/quality standards in conjunction with chef’s menu planning, acceptability in the market place, and targeted profitability goals.
  • Ensure purchasing standards and costs are within guidelines.
  • Independently, or in conjunction with hotel purchasing unit as required, negotiate contracts, terms and conditions for specialty food and services, equipment, entertainment and purchases for resale as needed.
  • Prepare and maintain annual budget and achieve targeted profitability.
  • Ensure quality of finished product served in bar and restaurants.
  • Maintain physical appearance and cleanliness standards of both personnel and food and beverage areas including kitchen, bar, and restaurants.
  • Responsible for integrity and security related to cash handled in food and beverage area.
  • Respond to employee and customer needs to effect timely changes.
  • Develop promotional and advertising program for restaurant/bar banquet area.
  • Consult with staff, as required, concerning maintenance of budgetary items including, food and beverage costs, equipment costs, and renovations.
  • Review daily property management system data; take appropriate action such as price or menu change; review monthly data to determine food costs and revise pricing or menu.
  • Utilize computer software to purchase, control, and inventory food and supplies.
  • Lead F&B team by attracting, recruiting, training and appraising talented personnel
  • Establish targets, KPI’s, schedules, policies and procedures
  • Provide a two way communication and nurture an ownership environment with  emphasis in motivation and teamwork 
  • Comply with all health and safety regulations
  • Report to management regarding sales results and productivity
  • Create the company experience for guests at banquet functions, ensuring all the food and beverage including kettle, flask and cutleries are ready before the event starts
  • Coordinate and direct the set-up of each function by verifying desired services and
  • menu in advance with kitchen and sales units, ensure that every equipment works
  • Synchronize the timing of the function by verifying details with executive chef
  • Confirm details of function with client contact; asks for last-minute changes
  • Schedule employees in accordance with the staffing requirements of each function;
  • communicate details of function to employees
  • Manage the food and beverage service provided during banquets and meetings
  • Inspect banquet rooms on an ongoing basis and take appropriate steps to ensure
  • facilities meet or exceed company standards at all times
  • Manage the operation of the banquet services unit
  • Maintain inventory of banquet equipment and supplies
  • Prepare budget; monitors actual versus budgeted expenses and take corrective action as appropriate
  • Maintain supply of audio visual and other equipment (or source for renting
  • equipment)
Requirements:
  • Working knowledge of various computer software programs (MS Office, restaurant management software - Micros, POS or similar software )
  • Ability to spot and resolve problems efficiently
  • Mastery in delegating multiple tasks
  • Communication and leadership skills
  • Up to date with food and beverages trends and best practices
  • Ability to manage personnel and meet financial targets
  • Guest-oriented and service-minded
  • High level of integrity.
  • Education:
  • Culinary school diploma or degree in food service management or related field
  • Experience:
  • Must have proven food and beverage management experience with a minimum of 5 years as Supervisor or manager at a reputable hotel.

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