• 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 
  
  

Role Overview

• The Food & Beverage Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences, efficient service delivery, and strong financial performance.


• This role requires a hands-on leader with strong operational expertise, excellent people management skills, and the ability to drive revenue while maintaining high standards of quality and hygiene.

Key Responsibilities

Operational Management:

• Supervise the daily operations of restaurants, bars, room service, banquet operations, and any other F&B outlets.


• Ensure all outlets operate efficiently and in accordance with hotel standards.


• Monitor and maintain service quality, guest satisfaction, and brand consistency.

Staff Leadership & Development:

• Recruit, train, supervise, and evaluate F&B staff, including chefs, supervisors, waiters, and bartenders.


• Develop staff schedules and ensure proper staffing levels for all shifts.


• Conduct performance reviews and implement continuous training to improve service standards.

Financial & Revenue Management:

• Prepare and manage F&B budgets, forecasts, and cost control strategies.


• Analyse sales and financial reports to maximise revenue and minimise food, beverage, and labour costs.


• Implement strategies to increase average spend per guest and overall F&B profitability.

Menu Planning & Quality Control:

• Work with the Executive Chef to design menus, price items, and ensure creativity and quality.


• Oversee food presentation, portion control, and recipe consistency.


• Ensure all food and beverage meet the hotel's quality and hygiene standards.

Guest Experience & Service Excellence:

• Resolve guest complaints promptly and professionally.


• Ensure personalised service delivery and maintain high guest satisfaction scores.


• Develop and implement service standards and guest engagement initiatives.

Compliance, Safety & Hygiene:

• Enforce compliance with health, safety, and hygiene regulations (HACCP standards).


• Conduct regular inspections of kitchen and service areas.


• Ensure compliance with hotel policies and all regulatory requirements.

Supplier & Inventory Management:

• Oversee procurement of food, beverages, and equipment.


• Maintain strong relationships with suppliers to ensure quality and cost-effective purchasing.


• Monitor stock levels, conduct inventory checks, and ensure proper storage procedures.

Coordination & Reporting:

• Collaborate with other departments including Sales, Front Office, Banquets, and Housekeeping to ensure smooth operations.


• Prepare daily, weekly, and monthly reports on F&B performance.


• Participate in management meetings and contribute to strategic planning.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred).


• Minimum of 5 years’ experience in a supervisory or managerial role within hotel F&B operations.


• Strong knowledge of restaurant operations, banquet management, and culinary fundamentals.


• Excellent leadership, communication, and interpersonal skills.


• Proven experience in budgeting, cost control, and financial management.


• Strong understanding of food safety and hygiene standards.

Key Skills & Competencies:

• Leadership & Team Management


• Exceptional Customer Service


• Financial Acumen & Revenue Management


• Problem Solving & Decision Making


• Menu Engineering & Quality Control


• Strong Communication Skills


• Ability to Work Under Pressure


• Attention to Detail.