Job Opportunities in Nigeria

F&B MANAGER JOB DESCRIPTION
Job Overview:
The Food & Beverage Manager is responsible for overseeing the efficient and profitable operation of the restaurant's food and beverage service. They will lead a team of dedicated staff to ensure the highest level of customer satisfaction, quality of service, and adherence to all health and safety regulations. The Food & Beverage Manager will collaborate with the kitchen staff, servers, and bartenders to maintain and enhance the restaurant's reputation and profitability.
Key Responsibilities:
1) Operational Leadership:
1.1 Oversee the day-to-day operations of the restaurant's food and beverage service.
1.2 Manage and schedule staff, ensuring adequate coverage during peak hours.
1.4 Maintain and enforce quality standards for food preparation, presentation, and service.
1.5 Monitor inventory levels, order supplies, and manage stock to minimize waste and control costs.
1.6 Develop and implement effective standard operating procedures (SOPs) to streamline operations.

• Handle customer complaints and inquiries in a professional and timely manner.

Team Management:

• Recruit, train, and develop a highly skilled and motivated team.
• Provide regular coaching, feedback, and performance evaluations to staff.
• Foster a positive and collaborative work environment.
• Encourage teamwork and a customer-focused mindset.

3) Customer Service:

• Ensure exceptional customer service and guest satisfaction.
• Monitor service quality and implement improvements as necessary.
• Address and resolve guest concerns or issues promptly and professionally.

3) Menu Development:

• Collaborate with the Executive Chef and kitchen staff to design and update menus.
• Keep abreast of industry trends and customer preferences to create innovative food and beverage offerings.
• Manage pricing and profitability of menu items.

4) Financial Management:

• Create and manage budgets, monitor expenses, and maximize revenue.
• Track financial performance and produce regular reports for management.
• Implement cost control measures and revenue-generating strategies.

Key Performance Indicators (KPIs):
1) Customer Satisfaction:

• Customer feedback and surveys indicating high levels of satisfaction.
• Low number of customer complaints and quick resolution of issues.

2) Revenue and Profitability:

• Consistent achievement of revenue targets and profit margins.
• Effective cost control resulting in reduced operational expenses.

3) Staff Performance:

• High employee morale and low turnover rates.
• Staff trained and competent in delivering exceptional service.

4) Operational Efficiency:

• Effective management of inventory and reduction in wastage.
• Adherence to SOPs resulting in streamlined operations.

Menu Success:

• Successful menu items that increase sales and customer interest.
• Regular menu updates that align with customer preferences.

5) Compliance and Safety:

• Adherence to health and safety regulations and guidelines.
• Compliance with all relevant legal requirements.

Other responsibilities are:
Employee Retention and Satisfaction:

• Low turnover rates and high satisfaction scores among F&B staff, reflecting effective management and a positive work environment.

Team Performance Improvement:
2. Track improvements in team performance post-training and development initiatives, measured by service efficiency, guest satisfaction scores, and reduced error rates
Compliance Adherence:
3. Full compliance with health and safety standards, with zero violations in health inspections.
Inventory Turnover Rate:
4. Efficient management of inventory levels, reducing waste and ensuring freshness of ingredients.
Supplier Performance:
5. Satisfaction with supplier relationships and product quality, measured through regular reviews.
Menu Innovation Rate:
6. Frequency of menu updates and introduction of new, successful dishes that align with culinary trends and guest preferences.
Problem Resolution Efficiency:
7. Measure the time and effectiveness in resolving operational challenges and conflicts within the team, demonstrating the manager's leadership in fostering a solution-oriented environment.
Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum of 3-5 years of experience in food and beverage management or a similar role.
• Strong leadership and team-building skills.
• Excellent communication and interpersonal abilities.
• Financial acumen and experience managing budgets.
• Knowledge of food safety and sanitation regulations.
• Proficiency in point-of-sale systems and restaurant management software.

Skills:

• Strong organizational and multitasking abilities.
• Creative problem-solving skills and a proactive approach to challenges.
• Passion for food and beverage, with a keen eye for detail.

Working Conditions:

• Ability to work flexible hours, including evenings, weekends, and holidays.
• Fast-paced environment requiring the ability to handle high-pressure situations.

Job Type: Full-time
Pay: ₦300,000.00 - ₦350,000.00 per month