Food and Beverage Manager

We are recruiting to fill the position below:

Job Title: Food and Beverage Manager

Location: Victoria Island, Lagos
Employment Type: Full-time

Job Summary

• The Food & Beverage Manager for Gaby Lagos is responsible for managing all the club's entire food service operation (restaurant, bars, and other facilities) and for delivering an excellent member & guest experience.
• The F&B Manager manages, coordinates, and supervises all staff working in these departments, and participates in their recruitment and training.
• In charge of developing the restaurant's profitability, the F&B Manager elaborates and controls the operating budget of each point of sale, manages purchases, participates in the creation of the menu and in the setting of the menu prices in collaboration with the Executive Chef and the General Manager.

Principal Duties

• As a Food & Beverage Manager, you are responsible for managing all aspects of the food and beverage service to deliver an excellent Guest and Member experience. As Food & Beverage Manager, you will also be required to ensure that all operational, quality, and administrative functions are carried out properly.
• Ensure that services meet customer specifications.
• Specifically, you will be responsible for performing the following tasks to the highest standards:
• Assign specific duties to all restaurant staff, instructing work duties and communicating with the GM & Exec Chef on all aspects of the food & beverage management.
• Participate in all meeting/event room set-up.
• Co-ordinate with all meeting/banquet planners on their specific event requirements and informing them of services & facilities offered. This includes proposals, contracts, estimated and actual function statements. Exec Chef to be included in all food related discussions.
• Telemarketing to Members and previous customers to inquire about possible future bookings and own events.
• Work with the Exec Chef to ensure all arrangements and details are dealt with.
• Establish rapport with Members and Guests of Gaby Lagos to ensure satisfaction and repeat business.
• Customer Follow-up on a timely basis.
• Responsible for billings and overseeing all function billings.
• Preserve excellent levels of internal and external customer service.
• Consistent check of Food and Beverage quality, restaurant, members lounge (Haven), Hub services and presentation.
• Evaluation & feedback forms must accompany all invoices.
• Handle all Food & Beverage inquiries and ensures timely follow up on the same business day.
• All other duties as directed by the General Manager.
• Completion of monthly forecast.
• Identify customers’ needs and respond proactively to all their concerns.
• Achieving service that exceeds expectations.
• Quality of Food & Beverage services and department phone handling.
• Ensure professional attitude and proper business attire when on property, ready to attend to a Guests at any time.
• Preparation of Sales Promotions & Mailings.
• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Confirm all details relative to functions with Events Manager.
• Manage inventory, purchase, storage and use of all food and beverage stock items.
• Provide a two-way communication and nurture an ownership environment with emphasis in motivation and teamwork.
• Liaise on an on-going basis with the Membership & Events Coordinators to ensure all member /guest needs and requirements will be met.
• Oversee all food & drink elements of club events.
• Supervision of daily paper flow including Proposals, and Function Contracts.
• Minimize number of guest /member complaints.
• Participation and input towards F&B Marketing activities.
• Report on sales results and productivity to management.

Ensuring Food & Beverage Standards and Responsibilities are Met:

• Assure the maintenance of bar control policies.
• Development and maintenance of all department control procedures.
• Comply with all health and safety regulations.
• Establish targets, KPI’s, schedules, policies, and procedures.
• Must have a complete knowledge of Fire Procedures.

Operations:

• Manage all Club’s Food & Beverage and day-to-day operations within budgeted guidelines and to the highest standards.
• Attendance and participation at daily F & B meeting and Department Head meetings.
• Supervise food tasting sessions with the Executive Chef and guide service staff on all menu implementation.
• Check all set-ups for restaurant, events and Haven, Hub, functions. Responsible for the correct timing during service and that food served is always of the highest standards
• Purchasing of small wares, linens and other requirements
• Participate in menu planning for promotions.
• Coordinate all Restaurant / Events / Haven/ Hub activities and all specific duties to staff under his/her supervision.
• Ensure effective communication of the food & beverage service with other departments.
• Ensure smooth ordering purchasing of wines, champagnes, spirits, soft drinks...
• Attend meetings with CEO, GM, and Culinary Operations Managerto discuss business strategy and review ongoing action plan progress, and other meetings as required.

Staffing / Human Relations:

• Discipline of personnel when required.
• Observes service behaviour of employees and provides feedback to individuals and or managers.
• Lead F&B team by attracting, recruiting, training, and appraising talented personnel.
• Ensures disciplinary procedures are applied and documentation completed according to Standard Operating Procedures (SOPs) and supports the Peer Review Process.
• Administers the performance appraisal process for direct reports.
• Conduct section / departmental meetings and staff daily briefings.
• High employee retention.
• Personal development and growth.
• Ensures professional staff attitude, proper appearance and uniform standards.
• Teamwork-Relations with co-workers and management.
• Ensures her availability to staff in case of emergency
• Ensures employees are treated fairly and equitably.
• Manage staff performance issues in compliance with club policies and procedures.
• Responsible for overseeing all scheduling within the department.

Training & Development:

• Ensure employees receive daily training to understand Guest/Members expectations.
• Establishes guidelines so employees understand expectations and parameters.
• Empowers employees to provide excellent customer service.

Cost Control:

• Reviews beverage cost analysis daily to in line with budget and forecast
• Responsible for purchasing, receiving and all storage are efficiently handled.
• Competitive analysis every six months by calling competition and gathering data such as, room rental rates, menu pricing etc.
• Monitors monthly beverage inventory turnover and slow-moving items.
• Achievement of budgeted food sales, beverage sales, labour costs and profitability.
• Maintains proper controls over purchase orders and requisitions
• Timely analysis of Food & Beverage Prices in relation to competitors.
• Ensures bar inventory for functions, including opening and closing inventories, accurate bar summaries and cash deposits are prepared.
• Assist with menu planning and pricing.
• Work closely with receiving and storeroom to ensure received goods meet Club's quality standards specifications.

Others:

• Overall maintenance of the club operation at a level in keeping with the standards prescribed.
• Continually improve product and obtain feedback from members, guests, CEO and GM.
• Report any deficiencies in equipment and facilities.
• Minimise the number of Workmen's Compensation claims.
• Participation in overall Club Maintenance and cleanliness.
• Reviews comment cards, guest satisfaction results and other data to identify areas of improvement.
• Recommend to GM changes in restaurant – bars - lounge equipment and organisational structure and relays any recommendations from the rest of F& B Team.
• Build guest loyalty and develop cordial relationships with regular guests/ members.
• Keep ahead of trade practices in the food service industry through trade magazines, competitive surveys and other aids.
• Communicate with the GM on guest-related activities and comments, solving any problems directly, efficiently, and effectively to the best of her/his judgment.

Physical, Mental and Visual Skills:

• A Food & Beverage Manager serving GAIA AFRICA’s Gaby Lagos is always working on behalf of Members, Guests of Gaby Lagos.

To successfully fill this role, you should maintain the attitude, behaviour, skills, and values that follow:

• Food hygiene qualifications
• Committed to delivering a high level of customer service
• Ability to use logical or rational thinking to solve problems.
• Food & Beverage experience in managerial capacity
• Highly responsible & reliable & loyal
• Ability to work cohesively with colleagues as part of a team
• Ability to focus attention on guest needs, remaining calm and courteous always
• Accountable and resilient
• Excellent leadership, interpersonal and communication skills
• Flexibility to respond to a range of different work situations
• Ability to work well under pressure in a fast-paced environment and manage pressures of a start-up business
• Experience managing food and beverage costs.
• Experience managing and developing staff.

Physical Aspects of Position:

• Constant standing and walking throughout shift
• Occasional kneeling, pushing, pulling, lifting
• Physical aspects of the position include but are not limited to the following:
• Some lifting and carrying up
• Occasional ascending or descending stairs

Educational, Development and Work-Related Experience

• Previous food & beverage experience in similar role
• Strong background in fine dining
• Events background is an advantage
• Advance food hygiene qualification
• Excellent organisational and analytical skills.
• IT proficiency
• Degree / Certification / training in food & beverage/hospitality management is preferred.
• Passion for food and wines
• It would be advantageous in this position for you to demonstrate the following capabilities and distinctions: 7 – 10 years' progressive experience in Food & Beverage or hospitality operations, with at least 3–5 years in a senior managerial role overseeing premium restaurants, hotels, private members' clubs, or luxury hospitality establishments.