Expatriate Food And Beverage Manager

EXPATRIATE FOOD & BEVERAGE (F&B) MANAGER
Industry: Hospitality- 5-Star Hotel
Employment Type: Full-Time
📍 Location: Victoria Island, Lagos, Nigeria
💰 Salary: USD $2,500 per month
🎁 Benefits: Attractive expatriate package + additional company benefits
⚠️ IMPORTANT: This role is open exclusively to expatriate professionals who are currently resident and based in Nigeria. Applications from candidates outside Nigeria will not be considered.
ABOUT THE ROLE
The Expatriate Food & Beverage Manager is a senior executive position responsible for the strategic leadership, day-to-day operational management, and financial performance of all Food & Beverage (F&B) outlets within a luxury 5-star hotel property on Victoria Island, Lagos.
This is a high-impact role designed for a seasoned hospitality professional who has built their career in international luxury hotel environments and is ready to apply global best practices within a dynamic Nigerian hospitality market. The successful candidate will be at the forefront of crafting memorable dining experiences, driving revenue growth, and leading a multi-disciplinary F&B team to world-class service standards.
F&B outlets under this role's purview include fine dining restaurants, specialty bars, banquet and event catering, in-room dining (room service), poolside dining, and all hotel catering operations. The role carries full P&L ownership across all these outlets and reports directly to the General Manager.
RESIDENCY REQUIREMENT
Candidates MUST currently reside in Nigeria to be eligible for this role. This position is not open to candidates based outside the country, and relocation assistance from abroad will not be provided. Only expatriates already living and working within Nigeria should apply.
KEY RESPONSIBILITIES
1. Strategic Leadership
Develop and execute a comprehensive F&B strategy aligned with the hotel's brand positioning, commercial objectives, and guest experience standards.
Identify market trends, guest preferences, and competitive insights to drive menu innovation, concept development, and outlet differentiation.
Collaborate with the General Manager and Executive Leadership Team to set annual F&B business plans, KPIs, and departmental goals.
Lead the conceptualisation and rollout of new dining experiences, themed events, and seasonal campaigns to grow footfall and revenue.
2. Operational Management
Oversee the seamless daily operations of all F&B outlets — restaurants, bars, banquets, room service, pool dining, and catering — ensuring flawless service delivery at all times.
Establish, document, and enforce standard operating procedures (SOPs) across all F&B touchpoints to ensure consistency and operational efficiency.
Manage procurement, supplier relationships, and inventory control — ensuring quality sourcing while optimising cost of goods.
Coordinate closely with the Executive Chef and culinary team to align menu development with operational capabilities and cost targets.
Manage equipment maintenance schedules, outlet cleanliness, and compliance with all health and hygiene regulations.
3. Financial Oversight & P&L Management
Own and manage the full F&B P&L — setting and monitoring revenue targets, controlling costs, and ensuring departmental profitability.
Prepare monthly financial reports, variance analyses, and forecasts, presenting findings to senior management with actionable recommendations.
Drive revenue optimisation through strategic pricing, upselling programmes, events, and outlet activations.
Implement robust cost control frameworks — monitoring food and beverage costs, wastage, and labour costs against approved budgets.
4. Guest Experience & Service Excellence
Champion a culture of exceptional, personalised luxury service across all F&B outlets, consistently exceeding guest expectations.
Monitor and actively respond to guest feedback (in-person, online reviews, internal surveys), driving continuous improvement.
Design and oversee the delivery of bespoke dining experiences for VIP guests, special occasions, and high-profile events.
Ensure all guest-facing touchpoints — from menu presentation to table settings and staff interactions — reflect 5-star international standards.
5. Team Leadership & Development
Lead, mentor, and develop a large, diverse F&B team — including restaurant managers, supervisors, servers, bartenders, and stewards.
Conduct regular performance reviews, set individual development plans, and build a high-performance team culture grounded in accountability and excellence.
Design and implement structured training programmes covering service standards, product knowledge, upselling techniques, and guest handling.
Manage recruitment, onboarding, scheduling, and disciplinary processes in line with HR policies and Nigerian labour law.
Foster a positive, inclusive work environment that promotes staff retention, morale, and professional growth.
6. Compliance & Governance
Ensure full compliance with all food safety, hygiene, and health regulations — including NAFDAC, HACCP standards, and local regulatory requirements.
Maintain accurate records for audits, certifications, and inspections across all F&B operations.
Enforce responsible alcohol service policies and ensure all licensing and operational permits are valid and up to date.
Uphold the hotel's brand standards, internal audit requirements, and any franchise/management company compliance obligations.
REQUIREMENTS & QUALIFICATIONS
Bachelor's Degree in Hospitality Management, Hotel Administration, or a related field. A Master's degree or professional certifications in hospitality leadership are an added advantage.
Minimum of 8–12 years' progressive experience in luxury hospitality, with at least 5 years in a senior F&B leadership role within a 5-star hotel environment.
Demonstrated international work experience — candidates must have worked across multiple countries or in internationally branded hotel groups.
Currently resident in Nigeria — applications from candidates outside Nigeria will not be accepted.
Strong financial acumen with proven experience managing P&L, budgets, and revenue optimisation in a high-volume F&B setting.
Solid knowledge of luxury dining concepts, beverage management, and international cuisine trends.
Exceptional leadership, communication, and stakeholder management skills.
Cultural sensitivity and adaptability — experience working in African or emerging markets is a strong advantage.
HACCP certification and food safety credentials are preferred (added advantage).
Proficiency in hotel management systems and F&B POS platforms.
KEY COMPETENCIES
Strategic Vision & Business Acumen
Luxury Service Orientation & Guest-Centricity
Financial & Commercial Management
Team Leadership, Coaching & Development
Operational Excellence & Attention to Detail
Crisis Management & Conflict Resolution
High Emotional Intelligence & Cultural Adaptability
Innovation in Food & Beverage Concepts
HOW TO APPLY
Qualified and interested candidates who meet the above requirements and are currently residing in Nigeria are encouraged to apply immediately.
Kindly send your updated CV/Resume to the emails below for immediate review:
📧 Primary: recruitment@zesel.org
📋 CC: hr@lidraco.com
Only shortlisted candidates will be contacted. This is an urgent vacancy early applications are strongly encouraged.
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