• Application Deadline:
• Position: Operations Manager/Food & Beverages Manager


• Job Type Full Time


• Qualification BA/BSc/HND , MBA/MSc/MA , OND , Vocational


• Experience 3 years


• Location Lagos


• Job Field Hospitality / Hotel / Restaurant 
  


• Salary Range ₦150,000 - ₦200,000/month
  

For Operations Manager,The ideal candidate MUST HAVE WORKED IN AN HOTEL OPERATING A MULTIPLE OPEN BAR AND RESTAURANT.MUST HAVE GOOD KNOWLEDGE OF BASIC HOTEL OPERATIONS.

The ideal candidate shall be responsible for:

• All aspect of all department’s operations of the hotel and assist departmental head in order to achieve the optimum performance of each operations.


• Supporting and work with all head of departments and coordinate regular operations team meeting with all head of department.


• Updating the SOP with all head of department and the directors and ensures the implementation of the SOP.


• Ensuring the practice of health, safety regulation and ensures compliance with the hotel environmental, health and safety policy and procedures.


• Hiring and training of new staff, responsible for performance management, monitor staff performance and provide feedback


• Maintaining budget through monitoring of revenue and expenses, ordering supplies and equipment for the hotel.


• Effective and impactful supervision of all the hotel operations, activities and departments and assign or delegate responsibility as may be required and must exhibit and enforce a highly moral, ethical and professional standard.

For F & B Manager, The ideal candidate MUST HAVE GOOD KNOWLEDGE OF OPEN BAR AND RESTAURANT MANAGEMENT and shall be responsible for:

• Designing and implementing sales promotional activities, through formulation of financial, costing and marketing policy and strategy.


• Directly supervising the operation of the Food & beverages department; manage the function of the kitchen, service areas, purchases, store stewarding and the chefs.


• Appointing the right people for the job and keeping staff updated o the latest trend in the food and beverages sector.


• Controlling all the three element of cost, food cost, labour cost and overhead cost.


• Ensuring the predetermine quality of dishes and services offered to guest is maintained.


• Maintaining a very good rapport with guest and departmental staff and ensures prompt scheduling of training program for all the staff of the food and beverages department.


• Planning of menu in accordance with seasonal or environment demands for various outlet in consultation with the chef

Candidates for either position must be computer literate and possess requisite academic qualifications and convincing working experience.