Food and Beverage Manager at Domeo Resources International (DRI)

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Food and Beverage Manager

Location: Abuja (FCT)
Employment Type: Full-time

Main Function

• The Food & Beverage Manager is responsible for overseeing and coordinating all food and beverage operations within the superior luxury hotel to ensure exceptional guest experiences, operational excellence, profitability, and compliance with luxury hospitality standards.
• The role oversees restaurants, fine dining outlets, bars, banquet operations, room service, kitchen coordination, and guest experience delivery while ensuring superior service quality, revenue growth, and operational efficiency.
• The ideal candidate must be a dynamic hospitality professional with strong leadership, financial, and operational management skills, coupled with extensive experience in luxury food and beverage operations.

Role Responsibilities
Food & Beverage Operations Management:

• Oversee all food and beverage outlets including restaurants, bars, lounges, banquets, room service, and special events.
• Ensure seamless daily operations and exceptional service delivery across all F&B outlets.
• Maintain superior standards of food quality, beverage presentation, hygiene, and guest service.
• Coordinate closely with kitchen, front office, and operations teams for efficient service execution.

Guest Experience and Service Excellence:

• Ensure delivery of world-class dining experiences in line with luxury hospitality standards.
• Handle VIP guests, special requests, and escalated guest complaints professionally.
• Monitor guest feedback and implement continuous service improvement initiatives.
• Ensure proper ambiance, service etiquette, and luxury presentation standards are maintained.

Financial Management and Profitability:

• Prepare and manage departmental budgets, forecasts, and revenue targets.
• Monitor food cost, beverage cost, labor cost, and operational expenses.
• Develop strategies to maximize profitability and revenue generation.
• Analyze sales performance and implement corrective actions where required.

Team Leadership and Development:

• Lead and supervise restaurant managers, supervisors, chefs, bartenders, servers, and F&B staff.
• Conduct regular training on luxury hospitality service standards, upselling, and guest engagement.
• Monitor staff performance and implement performance improvement initiatives.
• Foster a culture of professionalism, teamwork, and service excellence.

Menu Planning and Product Development:

• Collaborate with the Executive Chef on menu planning, food concepts, and promotions.
• Ensure menus remain innovative, competitive, and aligned with guest preferences.
• Oversee beverage programs including wines, cocktails, and premium beverage offerings.
• Monitor menu pricing and product profitability.

Quality Assurance and Compliance:

• Ensure strict compliance with food safety, hygiene, sanitation, and health regulations.
• Conduct regular inspections of kitchens, bars, restaurants, and storage areas.
• Ensure adherence to SOPs and luxury service standards.
• Support internal audits and quality assurance programs.

Inventory and Procurement Oversight:

• Monitor inventory levels and ensure proper stock management.
• Coordinate procurement of food, beverages, and operational supplies.
• Minimize wastage, spoilage, and inventory losses through effective controls.
• Ensure proper storage and handling of all products.

Banquet and Event Management:

• Oversee food and beverage operations for banquets, conferences, weddings, and special events.
• Coordinate event execution to ensure exceptional guest experiences.
• Ensure timely setup, service coordination, and operational efficiency during events.

Reporting and Administrative Responsibilities:

• Prepare operational, financial, and performance reports for management review.
• Monitor KPIs such as revenue, guest satisfaction, labor cost, and profitability.
• Maintain accurate records of sales, inventory, and operational activities.

Experience / Qualification

• Bachelor’s Degree or HND in Hospitality Management, Food & Beverage Management, or related discipline
• Must have 8–12 yearsexperience in food and beverage operations, with at least 4–6 years in a managerial role within luxury hotels or fine dining establishments
• Proven experience managing multi-outlet F&B operations
• Professional hospitality or food service certifications are an added advantage

Competencies / Skills:

• Strong leadership and team management skills
• Extensive knowledge of luxury food and beverage operations
• Financial management and cost-control expertise
• Excellent guest relations and customer service skills
• Strong organizational and operational planning abilities
• Knowledge of wines, beverages, and fine dining standards
• Excellent communication and interpersonal skills

Behavioural Qualities / Other Competences:

• High level of professionalism and integrity
• Detail-oriented and quality-driven
• Strong leadership presence and emotional intelligence
• Ability to work under pressure in a fast-paced luxury environment
• Results-driven and customer-focused mindset
• Strong problem-solving and decision-making abilities

Application Closing Date
30th May, 2026.

Method of Application
Interested and qualified candidates should forward their CV and cover letter detailing their vision for the role to: recruitment@domeoresources.org with "Food and Beverage Manager" as the subject of the email.

Note: Only shortlisted candidates will be contacted.