Hotel Food and Beverage Manager at Maison Fahrenheit

Maison Fahrenheit, situated in the heart of Lagos, Victoria Island, is a boutique hotel that combines elegant design, personalized service, and a fusion of modern and African aesthetics. Our dedicated team is committed to crafting unforgettable experiences for our guests, making every stay exceptional. Join us in our mission to redefine hospitality in Lagos, contributing to the success of our unique boutique hotel in this dynamic and culturally rich environment.

We are recruiting to fill the position below:

Job Title: Hotel Food and Beverage Manager

Location: Lagos
Employment Type: Full Time

Job Description

• The Food & Beverage Supervisor is responsible for coordinating, supervising and managing all property food and beverage, kitchen and back of the house operations, while maintaining a profitable F&B department and high quality products and service levels.
• He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Essential Elements

• Knowledge of various food service styles.
• Knowledge of Food and Beverage cost controls.
• Knowledge of menu development.
• Previous guest relations training and experience.
• Ability to suggestively sell.
• Exert physical effort in transporting up to 25 pounds to and from the work area. Reach overhead full arm's length.
• Ability to move freely within the hotel.
• Ability to walk and stand continuously.
• Other duties as assigned.

Review the daily activities, such as:

• House count
• Forecasted covers for each outlet
• Catering activity
• Purchases
• Meetings
• Appointments
• VIPs/special guests

Maintain complete knowledge of:

• All liquor brands, beers, and non-alcoholic selections available in the restaurant.
• The particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Designated glassware and garnishes for drinks.
• All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation, and prices.
• Daily menu specials, discontinued items.
• Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range, and dress code and manual system procedures.

Application Closing Date
Not Specified.

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