• Application Deadline:
• Position: Food and Beverage Manager



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 5 years



• Location Abuja




• Job Field Hospitality / Hotel / Restaurant 
  
  

Job Summary

• The Food and Beverage Manager oversees the daily operations of all food and beverage outlets within the hotel, including restaurants, bars, room service, banqueting, and catering.


• The role ensures consistent delivery of high-quality food, excellent guest service, profitability, and compliance with health and safety standards.


• The F&B Manager works closely with kitchen, service, and event teams to enhance the overall guest dining experience.

Key Responsibilities

Operational Management:

• Supervise and coordinate the activities of all F&B outlets, ensuring efficient and smooth operations.


• Oversee food preparation, presentation, and service to ensure quality standards are met.


• Monitor and maintain hygiene, sanitation, and safety standards across all F&B departments.


• Manage restaurant and bar inventories, including beverage stocks, cutlery, and linens.

Financial Management:

• Prepare, monitor, and manage F&B budgets, ensuring cost control and revenue targets are achieved.


• Analyze monthly food and beverage costs, sales reports, and profitability.


• Work with the Cost Controller to minimize wastage and maximize margins.


• Approve purchase requisitions and review supplier performance.

Customer Service & Experience:

• Ensure consistent delivery of excellent guest service across all dining outlets.


• Handle guest complaints promptly and professionally, ensuring issues are resolved to satisfaction.


• Monitor guest feedback and implement improvements to enhance service quality.

Staff Management & Training:

• Train, and supervise F&B staff to ensure professionalism, teamwork, and service excellence.


• Conduct regular briefings, performance evaluations, and coaching sessions.


• Develop staff schedules and ensure adequate coverage for all shifts and events.

Menu Planning & Coordination:

• Collaborate with the Executive Chef on menu design, pricing, and seasonal promotions.


• Evaluate menu performance and introduce creative offerings to attract guests.


• Coordinate with marketing and sales teams to promote F&B events, banquets, and packages.

Compliance & Standards:

• Ensure compliance with food safety, health, and hygiene regulations.


• Maintain up-to-date knowledge of industry trends and customer preferences.


• Ensure all licenses, certifications, and permits related to F&B operations are current.

Qualifications & Experience

• B.Sc. in Hospitality Management, Hotel & Catering Management, or related field.


• Minimum of 5 years’ progressive experience in F&B operations within a reputable hotel or resort.


• Proven track record in managing large F&B teams.


• Professional certifications in Food Safety or Hospitality Management are an added advantage.

Skills & Competencies:

• Strong leadership and organizational skills.


• Excellent communication and interpersonal abilities.


• In-depth knowledge of food and beverage operations, cost control, and menu management.


• Financial acumen and ability to analyze performance data.


• Strong problem-solving, decision-making, and multitasking abilities.


• Customer-centric mindset with a focus on service quality.