Food and Beverage Manager at Festival Hotel Conference Center and Spa

Festival Hotel Conference Center and Spa is a type of resort or hotel that not only offers accommodations but also caters to both business and leisure travelers by providing specialized conference facilities and wellness services. These types of establishments typically focus on hosting events such as corporate meetings, conferences, and conventions, while also offering relaxing amenities like a spa to attract guests who seek both work and relaxation in one place.

We are recruiting to fill the position below:

Job Title: Food and Beverage Manager

Location: Festac, Lagos
Employment Type: Full-time

Job Summary

• A Food and Beverage (F&B) Manager is responsible for overseeing all aspects of the food and beverage operations within a hotel, restaurant, or other hospitality setting.
• This role combines both operational and managerial responsibilities to ensure that the establishment delivers high-quality service, maintains customer satisfaction, and meets financial goals.

Responsibilities
Below are the key roles and responsibilities of an F&B Manager:
Operational Management:

• Oversee Daily Operations: Ensure smooth and efficient daily operation of all food and beverage outlets (e.g., restaurants, bars, room service, banquets).
• Staff Supervision: Manage, train, and schedule F&B staff (servers, bartenders, chefs, hosts) to ensure adequate staffing levels and high-quality service.
• Quality Control: Monitor food quality, presentation, and service standards to ensure consistency and customer satisfaction.
• Inventory Management: Keep track of inventory levels of food, beverages, and supplies, ensuring everything is stocked, and manage ordering, storage, and waste control.

Budget and Financial Management:

• Budgeting and Cost Control: Develop and manage the food and beverage department’s budget, ensuring that operating costs (e.g., food, labor, and beverage) remain within budget.
• Profitability: Monitor financial performance, analyze sales trends, and implement strategies to increase revenue, improve profitability, and reduce costs.
• Pricing: Set pricing for menu items, ensuring they are competitive while also aligning with profitability goals.

Menu Planning and Development:

• Menu Design: Work with chefs and kitchen staff to create and update menus based on customer preferences, trends, seasonal availability, and profitability.
• Seasonal Changes: Introduce new offerings and ensure the menu stays fresh and exciting, considering special events or festivals.
• Special Promotions: Plan and execute special promotions, seasonal menus, or themed events to attract customers and increase sales.

Customer Service and Guest Relations:

• Guest Experience: Ensure guests receive exceptional service and address any complaints or concerns promptly and effectively.
• Customer Feedback: Monitor customer satisfaction through feedback, surveys, and direct interactions to continuously improve service standards.
• Personalized Service: Ensure that guest preferences are known and accommodated, whether it’s special dietary needs or custom orders.

Health and Safety Compliance:

• Food Safety Standards: Ensure compliance with all health and safety regulations, including food safety standards, sanitation practices, and alcohol service laws.
• Hygiene Standards: Maintain cleanliness and organization in all food and beverage areas, ensuring staff adhere to hygiene protocols.
• Training: Ensure that staff are trained in proper food handling and hygiene practices to avoid contamination and maintain high standards of cleanliness.

Staff Training and Development:

• Training Programs: Develop training programs for new hires and existing staff, focusing on service techniques, product knowledge, and health and safety regulations.

Application Closing Date
6th February, 2025.

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