Food and Beverage Manager at a Hospitality Company

Voltaire Lifestyle Services Limited, owners of GAIA AFRICA Club and Gaby Lagos in Victoria Island, seeks a Food and Beverage Manager for immediate employment.

Job Title: Food and Beverage Manager

Location: Victoria Island, Lagos
Employment Type: Full-time

Basic Function

• The Food & Beverage Manager for the restaurant is responsible for managing all the club's entire food service operation (restaurant, bars, and other facilities) and for delivering an excellent member & guest experience.
• The F&B Manager manages, coordinates, and supervises all staff working in these departments, and participates in their recruitment and training.
• In charge of developing the restaurant's profitability, the F&B Manager elaborates and controls the operating budget of each point of sale, manages purchases, participates in the creation of the menu and in the setting of the menu prices in collaboration with the Executive Chef and the General Manager.

Principal Duties

• As a Food & Beverage Manager, you are responsible for managing all aspects of the food and beverage service to deliver an excellent Guest and Member experience. As Food & Beverage Manager, you will also be required to ensure that all operational, quality, and administrative functions are carried out properly.

Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage inventory, purchase, storage and use of all food and beverage stock items.
• Preserve excellent levels of internal and external customer service.
• Identify customers’ needs and respond proactively to all their concerns.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Report on sales results and productivity to management.
• Customer Follow-up on a timely basis.
• Participation and input towards F&B Marketing activities.
• Preparation of Sales Promotions & Mailings.
• Telemarketing to Members and previous customers to inquire about possible future bookings and own events.
• Assign specific duties to all restaurant staff, instructing work duties and communicating with the GM & Exec Chef on all aspects of the food & beverage management.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Handle all Food & Beverage inquiries and ensures timely follow up on the same business day.
• Co-ordinate with all meeting/banquet planners on their specific event requirements and informing them of services & facilities offered. This includes proposals, contracts, estimated and actual function statements. Exec Chef to be included in all food related discussions.
• Confirm all details relative to functions with Events Manager.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Responsible for billings and overseeing all function billings.
• Evaluation & feedback forms must accompany all invoices.
• Oversee all food & drink elements of club events.
• Completion of monthly forecast.
• All other duties as directed by the General Manager.
• Consistent check of Food and Beverage quality, restaurant, members lounge (Haven), Hub services and presentation.
• Ensure that services meet customer specifications.
• Participate in all meeting/event room set-up.
• Liaise on an on-going basis with the Membership & Events Coordinators to ensure all member
• Guest needs and requirements will be met.
• Work with the Exec Chef to ensure all arrangements and details are dealt with.
• Minimize number of guest /member complaints.
• Ensure professional attitude and proper business attire when on property, ready to attend to a Guests at any time.
• Quality of Food & Beverage services and department phone handling.
• Achieving service that exceeds expectations.

Ensuring Food & Beverage Standards and Responsibilities are Met:

• Establish targets, KPI’s, schedules, policies, and procedures.
• Must have a complete knowledge of Fire Procedures.
• Comply with all health and safety regulations.
• Assure the maintenance of bar control policies.
• Development and maintenance of all department control procedures.

Operations:

• Manage all Club’s Food & Beverage and day-to-day operations within budgeted guidelines and to the highest standards.
• Ensure smooth ordering purchasing of wines, champagnes, spirits, soft drinks...
• Purchasing of small wares, linens and other requirements
• Ensure effective communication of the food & beverage service with other departments.
• Supervise food tasting sessions with the Executive Chef and guide service staff on all menu implementation.
• Attend meetings with CEO, GM, and Executive Chef to discuss business strategy and review ongoing action plan progress, and other meetings as required.
• Participate in menu planning for promotions.
• Attendance and participation at daily F & B meeting and Department Head meetings.

Staffing / Human Relations:

• Lead F&B team by attracting, recruiting, training, and appraising talented personnel.
• Responsible for overseeing all scheduling within the department.
• Conduct section / departmental meetings and staff daily briefings.
• Manage staff performance issues in compliance with club policies and procedures.
• Ensures employees are treated fairly and equitably.
• Administers the performance appraisal process for direct reports.
• Observes service behaviours of employees and provides feedback to individuals and or managers.
• Ensures professional staff attitude, proper appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• High employee retention.
• Personal development and growth.
• Discipline of personnel when required.
• Ensures disciplinary procedures are applied and documentation completed according to Standard Operating Procedures (SOPs) and supports the Peer Review Process.
• Ensures her availability to staff in case of emergency

Training & Development:

• Empowers employees to provide excellent customer service.
• Establishes guidelines so employees understand expectations and parameters.
• Ensure employees receive daily training to understand Guest/Members expectations.

Cost Control:

• Maintains proper controls over purchase orders and requisitions
• Monitors monthly beverage inventory turnover and slow-moving items.
• Responsible for purchasing, receiving and all storage are efficiently handled.
• Reviews beverage cost analysis daily to in line with budget and forecast
• Ensures bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Work closely with receiving and storeroom to ensure received goods meet Club's quality standards specifications.
• Competitive analysis every six months by calling competition and gathering data such as, room rental rates, menu pricing etc.
• Assist with menu planning and pricing.
• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Timely analysis of Food & Beverage Prices in relation to competitors

Others

• Participation in overall Club Maintenance and cleanliness.
• Overall maintenance of the club operation at a level in keeping with the standards prescribed.
• Minimize the number of Workmen's Compensation claims.
• Report any deficiencies in equipment and facilities.
• Communicate with the GM on guest-related activities and comments, solving any problems directly, efficiently, and effectively to the best of her/his judgment.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Recommend to GM changes in restaurant – bars - lounge equipment and organizational structure and relays any recommendations from the rest of F& B Team.
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids.
• Build guest loyalty and develop cordial relationships with regular guests/ members.
• Continually improve product and obtain feedback from members, guests, CEO and GM.

Physical, Mental and Visual Skills:
A Food & Beverage Manager serving the company is always working on behalf of Members, Guests of the restaurant. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Food & Beverage experience in managerial capacity
• Experience managing and developing staff.
• Experience managing food and beverage costs.
• Excellent leadership, interpersonal and communication skills
• Accountable and resilient
• Committed to delivering a high level of customer service
• Food hygiene qualifications
• Flexibility to respond to a range of different work situations
• Ability to use logical or rational thinking to solve problems.
• Highly responsible & reliable & loyal
• Ability to work well under pressure in a fast-paced environment and manage pressures of a start up business
• Ability to work cohesively with colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous alwa

Physical Aspects of Position:
Physical aspects of the position include but are not limited to the following:

• Constant standing and walking throughout shift
• Some lifting and carrying up
• Occasional kneeling, pushing, pulling, lifting
• Occasional ascending or descending stair

Educational, Development and Work-Related Experience
It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Degree / certification / training in Food & Beverage / Hospitality Management is preferred.
• Minimum of eight (8) years experience
• Strong background in fine dining
• Previous food & beverage experience in similar role
• Events background is an advantage
• Passion for food and wines
• Advance food hygiene qualification
• IT proficiency
• Excellent organizational and analytical skills

Application Closing Date
18th August, 2024.

How to Apply
Interested and qualified candidates should send their Applications to: [email protected]using the Job Title as the subject of the email.