Food and Beverage Manager

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:

• Coordinate closely with kitchen, front office, and operations teams for efficient service execution.
• 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.

Guest Experience and Service Excellence:

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

Financial Management and Profitability:

• Analyze sales performance and implement corrective actions where required.
• 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.

Team Leadership and Development:

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

Menu Planning and Product Development:

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

Quality Assurance and Compliance:

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

Inventory and Procurement Oversight:

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

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:

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

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:

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

Behavioural Qualities / Other Competences:

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

How to Apply
Interested and qualified candidates should forward their CV and cover letter detailing their vision for the role to: [email protected] with "Food and Beverage Manager" as the subject of the email.

Note: Only shortlisted candidates will be contacted.