Manager

Responsibilities:

• Support the daily operations of the food and beverage department
• Coordinate food and beverage service activities to ensure smooth operations
• Ensure excellent customer service and respond professionally to guest requests and feedback
• Monitor service quality, presentation standards, and customer satisfaction
• Assist in planning menus, promotions, and special food and beverage events
• Supervise and coordinate service staff where required
• Ensure compliance with food safety, hygiene, and sanitation standards
• Monitor stock levels of food, beverages, and service supplies
• Assist with inventory control, ordering, and stock reconciliation
• Coordinate with kitchen, procurement, and operations teams to ensure timely service delivery
• Maintain proper records of sales, inventory, expenses, and operational reports
• Support cost-control measures to reduce wastage and improve profitability
• Train and guide team members on service standards and procedures

Requirements:

• Minimum of an OND in Hospitality Management or a related field
• Proven years of experience in food and beverage operations, hospitality, restaurants, hotels, or catering environments
• Good knowledge of food service operations and hospitality standards
• Strong customer service and communication skills
• Ability to supervise and coordinate staff effectively
• Good organizational and multitasking abilities
• Knowledge of food safety and hygiene practices
• Proficiency in Microsoft Office applications and basic reporting tools