Hospitality

Food & Beverage Manager At Wertvoll Consulting Services

Wertvoll Consulting Services·Lagos, nigeria·Full Time·Onsite
HospitalityFull TimeOnsite
-

About the Job

  • Our client, Blue Apple Hotel located at Awoyaya, Ibeju-Lekki, Lagos is recruiting competent, passionate and service-driven professionals to join it dynamic team.

Responsibilities

  • Oversee F&B operations, revenue and service standards.

Requirements

  • Interested candidates should possess relevant qualifications with experience.
Apply Now
Send your CV along with a cover letter tojobapplications@westboyconsultingservices.com

Please use the job title as the subject line of your email.

At a glance

Company

Wertvoll Consulting Services

Location

Lagos, nigeria

Employment

Full Time

Work style

Onsite

Experience

Valid until

Not specified

Created

August 26, 2026

More opportunities

Similar roles you might like

Food & Beverage Manager At Marriott International, Inc.

Marriott International, Inc.

Lagos, nigeria

full-time

Job Summary Position responsible for all the food and beverage operations, which includes all culinary, restaurant, beverage and room service operations. Oversees guest and employee satisfaction, maintaining standards and meeting or exceeding financial goals. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Develops and implements business plan for food and beverage. CANDIDATE PROFILE Education And Experience High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Developing and Maintaining Budgets Develops and manages all financial, employee engagement and guest satisfaction plans and actions for Food and Beverage departments. Maintains a positive cost management index for kitchen and restaurant operations. Utilizes budgets to understand financial objectives. Leading Food and Beverage Team Manages the Food and Beverage departments (not catering sales). Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. Oversees all culinary, restaurant, beverage and room service operations. Creates and nurtures a property environment that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service. Provides excellent customer service to all employees. Responds quickly and proactively to employee's concerns. Provides a learning atmosphere with a focus on continuous improvement. Provides proactive coaching and counseling to team members. Encourages and builds mutual trust, respect, and cooperation among team members. Monitors and maintains the productivity level of employees. Develops specific goals and plans to prioritize, organize, and accomplish work. Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. Sets clear expectations with the employees and team leaders and verifies that appropriate rewards are given if expectations are exceeded. Ensuring Exceptional Customer Service Provides excellent customer service. Responds quickly and proactively to guest's concerns. Understands the brand's service culture. Drives alignment of all employees, team leaders and managers to the brand's service culture. Sets service expectations for all guests internally and externally. Takes ownership of a guest complaint/problem until it is resolved or it has been addressed by the appropriate manager or employee. Verifies all banquet functions are up to standard and exceed guest's expectations. Provides services that are above and beyond for customer satisfaction and retention. Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. Serves as a role model to demonstrate appropriate behaviors. Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the customers on a daily basis. Managing and Conducting Human Resource Activities Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. Conducts performance reviews in a timely manner. Promotes both Guarantee of Fair Treatment and Open Door policies. Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. Develops an action plan to attack need areas and expand on strengths based on employee engagement and guest satisfaction results. Additional Responsibilities Complies with all corporate accounting procedures. Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluates results to choose the best solution and solve problems. Drives effective departmental communication and information systems through logs, department meetings and property meetings.

2 hours ago

Experienced Food & Beverage Manager At Genesis Group

Genesis Group

Rivers, nigeria

full-time

Core Responsibilities Operations: Manage restaurants, bars, room service, and banquets. Staff: Hire, train, schedule, and supervise kitchen and front-of-house teams. Finances: Create budgets, track food and labor costs, and control inventory. Quality: Work with chefs on menus and enforce strict health and safety rules. Service: Resolve guest complaints and maintain high hospitality standards. Leadership: Ability to lead large teams in fast-paced settings. Financial Acumen: Knowledge of budgeting, profit margins, and POS software. Communication: Clear verbal skills to talk with vendors, staff, and guests. Education: High school diploma plus hospitality experience, or a degree in hospitality management or culinary arts

8 days ago

F&b Manager At Domeo Resources International (dri)

Domeo Resources International (DRI)

Abia, nigeria

full-time

Main Functions The Food & Beverage Manager is responsible for the strategic leadership, planning, coordination, and overall management of all Food & Beverage operations to ensure exceptional guest experiences, operational excellence, financial performance, and compliance with the standards of a superior luxury hotel. The role oversees all restaurants, bars, lounges, room service, banquets, conferences, outdoor catering, executive lounges, minibar operations, and other food and beverage outlets, ensuring that products and services consistently exceed guest expectations. The Food & Beverage Manager is accountable for maximizing revenue and profitability while maintaining the highest standards of food quality, beverage quality, hygiene, service excellence, cost control, inventory management, and employee performance. The role collaborates closely with the Executive Chef, Sales & Marketing, Front Office, Housekeeping, Finance, Procurement, Engineering, and other departments to deliver seamless dining experiences and achieve the hotel's strategic objectives. Role Responsibilities Food & Beverage Operations Management: Plan, organize, direct, and supervise all Food & Beverage operations across the hotel. Ensure all restaurants, bars, lounges, room service, banquet facilities, executive lounges, cafés, pool bars, and other F&B outlets operate efficiently. Develop operational strategies to improve service quality, productivity, and profitability. Ensure compliance with hotel Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements. Monitor daily outlet performance and ensure operational readiness. Coordinate opening and closing procedures for all outlets. Ensure consistent delivery of world-class food and beverage experiences. Guest Experience & Service Excellence: Ensure exceptional guest service is delivered across all F&B outlets. Personally engage with guests to obtain feedback and ensure satisfaction. Monitor guest satisfaction surveys, online reviews, and service quality reports. Resolve guest complaints promptly and professionally. Develop initiatives that enhance guest loyalty and repeat business. Ensure personalized service for VIPs, dignitaries, corporate guests, and special events. Promote a culture of hospitality excellence throughout the department. Revenue Generation & Business Development: Develop strategies to maximize food and beverage revenue. Increase outlet profitability through innovative promotions, themed events, and seasonal offerings. Collaborate with Sales & Marketing to drive restaurant, banquet, conference, and event business. Develop upselling and cross-selling initiatives across all F&B outlets. Analyze sales trends and implement revenue enhancement strategies. Identify new business opportunities and revenue streams. Monitor Average Spend Per Guest and outlet performance. Budgeting, Financial Management & Cost Control: Prepare and manage annual departmental operating and capital budgets. Monitor departmental revenues and expenditures against approved budgets. Analyze financial performance and prepare monthly management reports. Monitor food cost, beverage cost, labour cost, utility consumption, and operating expenses. Ensure compliance with approved financial controls and cost management procedures. Review daily sales reports, cash reconciliations, and outlet revenue reports. Implement initiatives that improve profitability while maintaining service quality. Work closely with the Finance Department on budgeting, forecasting, and financial reporting. Menu Planning & Product Development: Collaborate with the Executive Chef to develop menus that reflect the hotel's brand identity and market positioning. Participate in menu engineering, recipe costing, pricing, and profitability analysis. Review menu performance and remove underperforming items. Introduce seasonal menus, promotions, and signature dining experiences. Ensure food and beverage offerings remain innovative and competitive. Monitor food presentation, portion control, and consistency. Quality Assurance & Food Safety: Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards. Conduct routine inspections of restaurants, bars, kitchens, storage areas, and service stations. Ensure food and beverages meet established quality standards before being served. Monitor cleanliness and presentation of all dining areas. Ensure compliance with local health regulations and licensing requirements. Coordinate internal quality audits and corrective action plans. Inventory, Procurement & Asset Management: Oversee inventory management for food, beverages, operating supplies, equipment, and assets. Monitor stock levels and ensure timely replenishment. Coordinate with Procurement to source quality products at competitive prices. Verify inventory records and stock movements. Participate in stock counts and inventory audits. Minimize wastage, spoilage, breakages, pilferage, and unauthorized consumption. Ensure proper storage and stock rotation using the FIFO principle. Banquet, Conference & Event Management: Oversee food and beverage services for conferences, meetings, weddings, banquets, and special events. Coordinate event planning with the Sales & Events Department. Ensure banquet operations are executed according to client requirements and hotel standards. Review banquet event orders and operational plans. Monitor event profitability and guest satisfaction. Ensure adequate staffing and equipment for all functions. Team Leadership & Human Resource Management: Recruit, train, coach, mentor, and supervise Food & Beverage employees. Conduct performance appraisals and identify staff development needs. Prepare duty rosters and manpower schedules. Promote teamwork, employee engagement, and service excellence. Ensure compliance with grooming, attendance, and disciplinary standards. Conduct regular departmental meetings and training sessions. Develop succession plans for key positions. Health, Safety & Security: Ensure compliance with occupational health, food safety, fire safety, and environmental regulations. Promote safe food handling and hygiene practices. Ensure employees use Personal Protective Equipment (PPE) where required. Monitor accident prevention and workplace safety. Coordinate emergency response procedures within the department. Ensure safe handling and storage of food products and beverages. Coordination with Other Departments: Work closely with the Executive Chef to ensure seamless kitchen and service operations. Coordinate with Front Office regarding guest arrivals, VIPs, room service, and special requests. Liaise with Housekeeping regarding outlet cleanliness and event setup. Collaborate with Sales & Marketing on promotions, events, and corporate functions. Work with Procurement to ensure uninterrupted supply of food and beverages. Coordinate with Finance on revenue reconciliation and budget management. Liaise with Engineering regarding equipment maintenance and repairs. Work with Security to ensure guest and staff safety during events. Reporting & Administration: Prepare daily, weekly, monthly, quarterly, and annual departmental reports. Monitor departmental Key Performance Indicators (KPIs). Analyze outlet performance, guest feedback, sales, profitability, and operational trends. Prepare business plans, budgets, forecasts, and performance reports. Maintain accurate operational records, licences, permits, and compliance documentation. Present departmental performance reports during management meetings. Compliance & Continuous Improvement: Ensure compliance with company policies, SOPs, statutory regulations, and luxury hospitality standards. Support internal and external audits. Identify operational improvement opportunities. Introduce innovative service concepts and technology solutions. Promote sustainability initiatives including waste reduction, recycling, and energy conservation. Drive continuous improvement in guest service, operational efficiency, and profitability. Qualifications and Requirements Education and Certifications: Bachelor's Degree or HND in Hotel & Catering Management, Business Administration, or related field. Professional F&B or culinary management certification is an advantage. Minimum of 5 years' F&B experience, with at least 2 years in a managerial role in a luxury or upscale hotel/restaurant environment. Strong knowledge of F&B cost control, POS systems, and HACCP standards. Skills: Technical Skills: F&B cost control POS and inventory systems Menu engineering HACCP/food safety standards Events and banquet operations Soft Skills Guest-centric leadership Team management and training Negotiation with vendors/clients Problem-solving under pressure Attention to detail.

10 days ago

Food & Beverage Manager At Landmark Africa Group

Landmark Africa Group

Lagos, nigeria

full-time

About the Job Landmark Africa is growing, and we're looking for talented and passionate professionals to join it's dynamic team. Requirements Applicants Must Reside in Lagos. Prior Experience in the Real Estate Industry Will be an Added Advantage.

14 days ago

Food And Beverage Manager At Ba Gladiators Limited

BA Gladiators Limited

Abuja, nigeria

full-time

Job Summary The Food & Beverage Manager will be responsible for the overall management and performance of the hotels food and beverage operations, including therestaurant, bar, breakfast service, room service and food and beverage services for events and conferences. The successful candidate will combine strong hospitality leadership with effective cost management, staff supervision, inventory control and revenue generation. The role requires a hands-on manager who can improve operational efficiency, maintain service standards and identify opportunities to increase F&B revenue and profitability. Responsibilities Food & Beverage Operations: Manage the day-to-day operations of the hotel's restaurant, bar, breakfast service and room service. Oversee food and beverage operations for conferences, meetings, private functions and other hotel events. Ensure smooth coordination between the kitchen, restaurant, bar, service staff, front office and other relevant departments. Establish and maintain efficient Food &Beverage operating procedures. Ensure that all food and beverage services are delivered consistently and professionally. Monitor opening and closing procedures and ensure proper handover between shifts. Conduct regular inspections of Food &Beverage outlets, service areas, storage facilities and related operational spaces. Guest Experience & Service Standards: Ensure guests receive professional, prompt and courteous food and beverage service. Monitor service quality and identify areas requiring improvement. Handle and resolve F&B-related guest complaints professionally and promptly. Monitor guest feedback and use it to improve products and service delivery. Establish and maintain appropriate service standards for restaurant, bar, room service and events. Ensure staff maintain a professional appearance and demonstrate appropriate hospitality etiquette. Cost & Inventory Management: Monitor food and beverage costs and ensure they remain within approved targets. Implement effective portion-control and wastage-reduction measures. Oversee stock-taking and inventory reconciliation for food, beverages and other F&B supplies. Ensure proper receiving, storage and issuance procedures are followed. Monitor stock movement and investigate discrepancies or unusual variances. Work closely with procurement and finance to ensure appropriate purchasing and cost-control practices. Minimize wastage, spoilage, pilferage and unnecessary departmental expenses. Menu & Product Management: Work with the Head Chef/Kitchen team and management to review and improve menus. Ensure menu items are consistently available, properly presented and produced to the required standard. Monitor food quality, portion sizes and presentation. Review menu pricing in relation to food costs, market conditions and profitability. Support the introduction of seasonal menus, promotional packages and special F&B offerings. Ensure beverage offerings are appropriately managed and presented. Events & Banqueting: Oversee food and beverage operations for conferences, meetings, celebrations and other events hosted at the hotel. Coordinate event requirements with clients, kitchen staff, service staff and relevant hotel departments. Ensure appropriate staffing, food preparation, service setup and timely execution for events. Monitor event service quality and obtain feedback from clients where appropriate. Ensure event-related F&B revenue and costs are properly tracked. Staff Leadership & Development: Supervise, train and coordinate all Food & Beverage staff. Prepare staff schedules and ensure adequate manpower across shifts and outlets. Establish clear performance expectations for F&B employees. Monitor attendance, punctuality, productivity and service standards. Conduct regular briefings with F&B staff. Identify training needs and organize appropriate coaching and development. Address performance and disciplinary issues in accordance with hotel policies. Foster a culture of teamwork, accountability, professionalism and excellent customer service. Hygiene, Safety & Compliance: Ensure strict adherence to food safety and hygiene requirements. Ensure food preparation, storage and service areas are maintained to appropriate hygiene standards. Conduct regular hygiene and cleanliness inspections. Ensure staff follow established health, safety and sanitation procedures. Maintain appropriate records relating to food safety, inventory, cleaning and departmental operations. Immediately escalate significant health, safety or operational risks to management. Reporting & Performance Management: Prepare regular reports on F&B revenue, costs, inventory and operational performance. Monitor key departmental performance indicators and identify areas requiring corrective action. Provide management with recommendations for improving F&B revenue, service delivery and profitability. Participate in management meetings and contribute to hotel-wide operational planning. Maintain accurate departmental records and documentation. Requirements Interested candidates should possess relevant qualifications with experience.

18 days ago

Sous Chef At Domeo Resources International (dri)

Domeo Resources International (DRI)

Lagos, nigeria

full-time

Job Summary The Sous Chef is responsible for assisting the Executive Chef in the planning, coordination, supervision, and day-to-day management of all kitchen operations to ensure the consistent production of high-quality food in accordance with the standards of a superior luxury hotel. The Sous Chef plays a key leadership role in overseeing food preparation, supervising kitchen staff, maintaining food safety and hygiene standards, controlling food costs, managing inventory, and ensuring efficient kitchen operations across all food outlets. In the absence of the Executive Chef, the Sous Chef assumes full responsibility for the operation of the kitchen, ensuring seamless food production for restaurants, bars, room service, banquets, conferences, executive lounges, staff dining, and outdoor catering. The role requires strong culinary expertise, leadership skills, creativity, operational discipline, and a commitment to delivering exceptional guest dining experiences. Key Responsibilities Kitchen Operations Management: Assist the Executive Chef in planning, organizing, and supervising all daily kitchen operations. Coordinate food production across restaurants, room service, banquet kitchens, executive lounges, cafés, poolside dining, and staff cafeteria. Supervise food preparation to ensure timely delivery during breakfast, lunch, dinner, banquets, conferences, weddings, and special events. Ensure smooth coordination between all kitchen sections during service. Monitor workflow to maximize efficiency and productivity. Assume responsibility for the kitchen in the absence of the Executive Chef. Ensure all kitchen operations comply with hotel Standard Operating Procedures (SOPs) and luxury hospitality standards. Food Preparation & Culinary Excellence: Supervise the preparation, cooking, garnishing, and presentation of all food items. Ensure recipes, portion sizes, cooking techniques, and presentation standards are consistently followed. Verify the quality, taste, freshness, texture, and appearance of all dishes before service. Conduct regular tasting sessions and quality checks. Ensure consistency across all menu items served in different outlets. Support the development and execution of signature dishes and seasonal menus. Maintain the highest culinary standards at all times. Menu Development & Product Innovation: Assist the Executive Chef in menu planning, recipe development, and culinary innovation. Participate in menu engineering, recipe costing, and pricing exercises. Recommend new dishes, seasonal specialties, and promotional menus. Conduct food trials and product testing. Standardize recipes and preparation procedures. Ensure menu offerings reflect guest preferences and market trends. Food Cost Control & Inventory Management: Monitor daily food production to minimize waste and overproduction. Ensure proper portion control and adherence to standardized recipes. Assist in controlling food costs and achieving budgeted food cost percentages. Monitor inventory levels of food items, ingredients, and kitchen supplies. Verify deliveries to ensure quality and quantity meet specifications. Participate in daily, weekly, monthly, and annual stock counts. Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Investigate spoilage, wastage, stock variances, and unauthorized consumption. Recommend cost-saving initiatives without compromising food quality. Food Safety, Hygiene & HACCP Compliance Ensure strict compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Monitor food storage temperatures and proper handling procedures. Ensure all kitchen staff maintain excellent personal hygiene and wear appropriate uniforms and PPE. Conduct regular sanitation inspections of kitchen areas and equipment. Monitor cleaning schedules and ensure proper sanitization of kitchen facilities. Ensure compliance with local health regulations and food safety legislation. Report food safety risks and implement corrective actions promptly. Team Leadership & Staff Supervision: Supervise, coach, mentor, and motivate kitchen employees. Allocate daily duties and responsibilities to kitchen staff. Monitor staff attendance, punctuality, grooming, discipline, and performance. Conduct daily kitchen briefings before service. Train employees on recipes, cooking techniques, food safety, and operational standards. Identify training and development needs. Support employee performance evaluations and succession planning. Foster teamwork, professionalism, and accountability. Banquet & Event Food Production Coordinate food preparation for conferences, weddings, banquets, cocktail receptions, and special events. Ensure banquet menus are executed according to Banquet Event Orders (BEOs). Supervise production schedules to ensure timely service. Coordinate with the Conference & Banquet Service Manager for seamless event execution. Ensure banquet food meets quality, presentation, and service standards. Kitchen Equipment & Facility Management: Monitor the proper operation and maintenance of kitchen equipment. Ensure all kitchen machinery, refrigeration units, ovens, cooking equipment, and utensils are maintained in excellent condition. Report equipment faults promptly to the Engineering Department. Monitor safe use of equipment by kitchen employees. Recommend replacement or repair of damaged equipment where necessary. Maintain a safe and organized kitchen environment. Coordination with Other Departments: Work closely with the Executive Chef to achieve departmental objectives. Coordinate with the Food & Beverage Manager regarding menu implementation and service operations. Liaise with Procurement to ensure timely availability of food supplies. Work with Finance and Cost Control regarding inventory, costing, and budgeting. Coordinate with Housekeeping and Chief Steward to maintain cleanliness and sanitation. Work with Engineering regarding equipment maintenance. Collaborate with Sales & Marketing on food promotions and culinary events. Reporting & Administration: Prepare daily kitchen production reports and operational updates. Maintain recipe records, food production logs, temperature logs, cleaning schedules, and inventory documentation. Monitor kitchen Key Performance Indicators (KPIs). Report operational challenges, maintenance issues, and inventory concerns to the Executive Chef. Maintain accurate kitchen records and documentation. Compliance & Continuous Improvement Ensure compliance with hotel policies, SOPs, food safety regulations, and statutory requirements. Participate in internal and external audits. Recommend operational improvements to increase efficiency and reduce waste. Promote environmentally sustainable kitchen practices. Encourage continuous improvement in food quality, operational efficiency, and guest satisfaction. Key Performance Indicators (KPIs) Food quality inspection score. Guest satisfaction with food quality. Food Cost Percentage. Kitchen productivity. Recipe compliance rate. Food waste percentage. Inventory variance. Kitchen hygiene inspection score. HACCP compliance score. Banquet food delivery performance. Staff productivity. Training completion rate. Equipment downtime. Audit compliance score. Requirements Education: Diploma, Higher National Diploma (HND), or Bachelor's Degree in Culinary Arts, Hospitality Management, Hotel Management, or a related discipline. Professional culinary training from a recognized culinary institution is highly desirable. Experience: Minimum of 6 - 8 years of progressive culinary experience in reputable hotels or fine dining establishments. At least 3 years as a Sous Chef, Junior Sous Chef, or Chef de Partie in a superior luxury hotel or internationally branded hospitality establishment. Proven experience in à la carte dining, buffet service, banquet operations, room service, and large-scale food production. Professional Certifications (Preferred): Certified Sous Chef or equivalent professional culinary certification. HACCP Certification. Food Safety Level 3 Certification. Occupational Health & Safety Certification. First Aid and Fire Safety Certification. Allergen Awareness Certification. Skills: Culinary Leadership. Food Production Management. Kitchen Operations. Menu Planning and Development. Recipe Standardization. Food Cost Control. Inventory Management. HACCP and Food Safety Compliance. Team Leadership and Staff Development. Banquet and Event Catering. Communication and Interpersonal Skills. Time Management. Problem Solving and Decision-Making. Microsoft Office Suite. Kitchen Management and Inventory Systems.

a month ago