• Application Deadline: Tue, 24 Sep 2024 00:00:00 GMT
• Position: Food, Beverages and Service Manager


• Job Type Full Time


• Qualification BA/BSc/HND


• Experience 7 years


• Location Lagos


• City Lekki


• Job Field Hospitality / Hotel / Restaurant 
  

Job Summary

• The Food, Beverage & Services Manager will oversee all aspects of food, beverage, and hospitality services within the organization, ensuring that all events, services, and gatherings are supported by top-tier catering and guest services.


• The ideal candidate will have extensive experience in managing food and beverage operations at a five-star hotel and will be able to bring that expertise to the unique environment of a faith-based organization with a strong focus on entertainment and hospitality.

Key Responsibilities

Food & Beverage Operations:

• Manage the daily operations of all food and beverage outlets within the church, including cafes, restaurants, and event catering services.


• Collaborate with chefs and culinary teams to develop diverse and innovative menus that cater to the tastes and dietary needs of the congregation and guests.


• Ensure the highest standards of food quality, presentation, and safety in compliance with local health regulations and best practices.

Hospitality & Guest Services:

• Lead and train a team of service staff to deliver exceptional hospitality experiences, ensuring all guests feel welcomed and valued.


• Oversee the setup and service of VIP areas, guest lounges, and other hospitality spaces, particularly during major events and services.


• Implement service standards that reflect the organization's commitment to excellence in entertainment and hospitality.

Event Coordination & Management:

• Work closely with the events team to plan and execute food, beverage, and hospitality services for special events, conferences, and large gatherings.


• Coordinate logistics for events, including catering, staffing, and venue setup, ensuring a seamless and high-quality experience for all attendees.


• Ensure that all food and beverage services align with the entertainment and hospitality goals of the organization.

Financial Management:

• Develop and manage the food, beverage, and hospitality budget, including cost control measures, supplier negotiations, and inventory management.


• Analyze financial performance and implement strategies to maximize revenue from food and beverage operations while maintaining cost efficiency.


• Prepare and present regular financial reports to senior management.

Vendor & Supplier Management:

• Establish and maintain strong relationships with suppliers and vendors to ensure the procurement of high-quality ingredients, products, and services.


• Negotiate contracts and agreements with vendors to secure favorable terms and pricing.


• Monitor vendor performance and ensure timely delivery and quality of goods and services.

Health, Safety, and Compliance:

• Ensure compliance with all health, safety, and hygiene standards across all food, beverage, and hospitality operations.


• Conduct regular audits and inspections to maintain high standards of cleanliness, sanitation, and safety.


• Stay updated on industry regulations and implement necessary changes to maintain compliance.

Qualifications

• Bachelor’s degree in hospitality management, Culinary Arts, Business Administration, or a related field.


• Minimum of 7 years of experience in food and beverage management, with at least 3 years in a managerial role at a five-star hotel.


• Strong understanding of food and beverage trends, menu development, and hospitality service standards.


• Proven experience in managing large-scale events and catering operations, particularly in an entertainment-focused environment.


• Excellent leadership, communication, and interpersonal skills.


• Ability to work in a fast-paced, multicultural environment with a focus on service excellence.


• Financial acumen with experience in budgeting, cost control, and financial reporting.


• Familiarity with the specific needs and sensitivities of a faith-based organization is an advantage.


• Strong commitment to the values and mission of House on the Rock.

Key Performance Indicators (KPIs):

• High levels of guest satisfaction and positive feedback on food, beverage, and hospitality services.


• Consistent delivery of high-quality food and beverage experiences.


• Effective management of budgets with cost savings and revenue maximization achieved.


• Successful execution of events with seamless coordination and service delivery.


• Maintenance of high standards of cleanliness, hygiene, and safety.