Food and Beverage Manager at Efezi Southsea Nigeria Limited – Bonny Island

Efezi Southsea Nigeria Limited is recruiting a Food and Beverage Manager on Bonny Island, Rivers State, to oversee hotel food and beverage operations, including restaurants, bars, kitchens, room service and banquets. Reporting to the General Manager or Hotel Manager, the position supervises restaurant, bar, service and related food-and-beverage personnel.

Operations and service standards

• Coordinate restaurant, bar, kitchen, room service, banquet and other food outlets to maintain consistent food quality and guest service.
• Develop operating procedures, oversee service presentation and resolve guest concerns promptly.
• Recruit, train, supervise and evaluate staff; prepare rosters and monitor attendance, grooming, conduct and performance.
• Maintain a welcoming, clean and professional environment and appropriate attention to VIP guests.

Financial, inventory and business management

• Prepare departmental budgets, monitor sales, profitability, wastage, food and beverage costs, pricing and portion control.
• Manage stock takes, requisitions, purchasing, receiving, storage and issuance, reducing shortages and losses.
• Plan promotions, menus, packages, events, banquets and outdoor catering to increase revenue.
• Review competitors and collaborate with marketing on food and beverage growth opportunities.
• Maintain food safety, sanitation, storage, temperature-control and staff hygiene standards.
• Prepare daily, weekly and monthly reports on sales, stock, costs, staffing and performance, and recommend improvements.

Qualifications and requirements

• Bachelor’s degree or HND in Food Science and Technology, Hotel and Catering Management, Hospitality Management, Food and Beverage Management or a related field.
• Three to five years’ food-and-beverage operations experience, preferably in a hotel, including management of restaurants, bars, banquets or room service.
• Knowledge of food operations, beverage management, costing, menu planning, inventory, budgets and hospitality standards.
• Team leadership, communication, customer-service, analytical and problem-solving skills.
• Proficiency in Microsoft Office and hotel POS or property-management systems; ability to work under pressure and manage the department independently.

Performance expectations

Performance is measured through departmental revenue and profitability, cost control, guest satisfaction, reduced waste, staff productivity, compliance and consistent service quality.