Food and Beverage Manager at Joes & Eves Limited

Joes & Eves is increasingly recognised as a leading business management and solutions provider for MSMEs in Nigeria. We are renowned for our innovative and sought-after solutions to corporate challenges, offering 21st-century strategies and customer-centric values.

Our prompt, custom-designed solutions have earned us a strong reputation. We are known for our diverse products and services, including auditing, training institutes, consulting, project management, product design, and libraries.

We are recruiting to fill the position below:

Job Title: Food and Beverage Manager

Location: Lagos
Job Type: Full-time

Job Description

• The Food and Beverage Manager is responsible for managing and supervising all food and beverage operations within the hotel, including the restaurant, bar, and kitchen.
• The role ensures excellent service delivery, high food quality, proper staff supervision, cost control, and revenue growth.
• The F&B Manager is also responsible for developing and driving events and promotions that increase guest traffic and overall revenue.

Key Responsibilities
Operational Management:

• Oversee the daily operations of the restaurant, bar, and kitchen.
• Ensure efficient coordination between kitchen staff, waiters, bartenders, and service teams.
• Maintain high service standards and ensure customers receive prompt and professional service.
• Monitor food preparation, presentation, and service delivery.
• Ensure cleanliness and proper organization of all food and beverage service areas.

Staff Management and Supervision:

• Supervise and coordinate the activities of chefs, kitchen assistants, waiters, bartenders, and stewards.
• Recruit, train, and onboard new F&B staff when required.
• Prepare duty rosters and ensure adequate staffing for all shifts.
• Monitor staff performance and enforce discipline, professionalism, and adherence to company policies.
• Ensure staff comply with dress code, hygiene standards, and service procedures.

Revenue Growth and Event Management:

• Plan, organize, and drive events that attract guests and increase revenue for the restaurant and bar.
• Develop and execute themed nights, entertainment events, and promotional activities.
• Coordinate special events such as birthdays, corporate gatherings, and private parties hosted at the hotel.
• Work with management to introduce new promotions that increase food and beverage sales.
• Promote recurring events such as ladies’ nights, karaoke nights, and other entertainment activities.

Financial Management and Cost Control:

• Monitor food and beverage costs and ensure efficient use of resources.
• Reduce wastage, spoilage, and unauthorized consumption of stock.
• Review daily sales reports and monitor revenue performance.
• Work with management to set menu pricing and promotions that support profitability.

Inventory and Procurement:

• Monitor stock levels of food, beverages, and kitchen supplies.
• Prepare requisitions for purchase of food and beverage items.
• Conduct periodic stock counts and ensure accurate inventory records.
• Ensure proper storage of food and beverages to maintain quality and prevent spoilage.

Customer Service and Quality Control:

• Ensure all meals and drinks meet quality, taste, and presentation standards.
• Address guest complaints promptly and professionally.
• Monitor customer feedback and implement improvements to service delivery.
• Ensure consistency in food taste, portion size, and presentation.

Hygiene and Compliance:

• Ensure the kitchen, restaurant, and bar operate according to food safety and hygiene standards.
• Maintain cleanliness in all food preparation and service areas.
• Ensure staff maintain proper personal hygiene and follow sanitation procedures.

Key Performance Indicators (KPIs)

• Food and beverage revenue growth
• Success and attendance of events and promotions
• Customer satisfaction and feedback
• Food cost control and inventory management
• Staff productivity and discipline
• Reduction in wastage and operational losses

Qualifications and Requirements

• Bachelor’s Degree or Diploma in Hospitality Management or related field (preferred).
• 3–5 years experience in restaurant or hotel food and beverage operations.
• Strong leadership and staff management skills.
• Excellent customer service and communication skills.
• Good understanding of restaurant, bar, and event management operations.
• Knowledge of food safety and hygiene standards.

Application Closing Date
Not Specified.

Method of Application
Interested and qualified candidates should send their CV to: recruitment@joesandeves.com using Job Title as the subject of the email.