Hotel Food and Beverage Manager / Restaurant Manager At Blu Atlantic Hotel

Blu Atlantic Hotel is a luxurious 44rooms hotel with a beautiful architectural masterpiece and finest serenity and ambience. This hotel edifice is built with state of the art facilities and quality and modern infrastructure to compete with current technological trends. Blu Atlantic Hotel is one of the leading hotels in the heart of Lekki with best service delivery.

We are recruiting to fill the position below:

Job Title: Hotel Food and Beverage Manager / Restaurant Manager

Location: Lekki, Lagos
Employment Type: Full-time

General Summary of Duties

• The Food & Beverage Manager will be responsible for directing, coordinating, and administering Food & Beverage service operations to ensure profitability, quality standards and services, and guest satisfaction for multiple F&B outlets throughout the hotel.
• They will contribute to the planning, organization, and training necessary to achieve restaurant/bar objectives in sales, costs, Internal Guest retention and satisfaction, communication and awareness, guest service, food quality, and compliance.

Responsibilities

• Ownership of the management accounts and daily Profit & Loss, maintaining cost control.
• Responsible for the day-to-day operation of the food & beverage department especially concerning supporting the Brand Experience.
• Responsible for the standards of service delivered to the customers in the bars, dining rooms, buffets, and all other food & beverage outlets by F&B employees. Ensuring the quality of services following the company standards.
• Ensures that all the F&B areas are well organized, and have the tools to execute their duties and maintain their areas and equipment.
• Ensures that the highest level of food hygiene is maintained throughout all food and beverage areas in compliance with HACCP legislation.
• Oversees the overall operation of the storerooms as per company policies, including but not limited to rotation, preparation, distribution, and bookkeeping.
• Responsible for the overall implementation, and execution of all F&B policies and procedures about employees, work manuals, sanitation requirements, costs, quality, menus, groups, and others as required.
• Plays a key role in the leadership meetings.
• Leads motivate, and develops their team in line with the Company Values to maximize employee engagement.
• Demonstrate behaviors in line with our diversity and inclusion aim, which is to create and promote a diverse and inclusive culture where ideas, differences, and views are respected and where all employees are encouraged to create their legacy
• Ensure all stock controls are strictly adhered to.

Candidate profile:

• Passionate about driving consistent, and exceptional service
• Able to manage a team effectively, possess strong leadership skills, used to working with senior management teams, being able to communicate well at all levels
• A positive and driven attitude to succeed, and leadership skills to inspire and retain a team.

Examples of Duties (include but are not limited to the following):

• Ensures point of sale operations and Cash handling practices are following standard operating procedures.
• Understand all programs, procedures, standards, specifications, guidelines, and training protocols
• Collaborate with the General Manager and Chef de Cuisine to create a culture and restaurant work environment based upon respect; foster opportunities for the team to learn, grow and develop their abilities
• Review the daily business levels, anticipate critical situations, and plan effective solutions to best expedite these situations
• Prepare weekly work schedules following staffing guidelines, and labor forecasts, and assign work for efficient use of equipment and personnel
• Responsible for ensuring restaurant appearance meets and exceeds standards as well as maintaining compliance with all health and safety regulations at all times
• Investigate and resolve customer complaints regarding food quality, service, or accommodations.
• Perform additional duties and projects as assigned

Educational Qualifications

• B.Sc Degree in Hospitality, Restaurant Management, or other related fields
• At least 5 years experience in an upper luxury five-star hotel
• 3 – 15 years experience as a Food and Beverage Manager in a luxury five-star hotel
• Certification in HACCP, HSE, and food safety is an added advantage

Position Requirements:

• Professional demeanor appropriate for a luxury environment
• Must have working knowledge of point-of-sale systems
• Strong customer service experience, and interpersonal, and communication skills are required
• Strong analytical, decision-making, and problem-solving skills
• Ability to multi-task and work in a fast-paced, dynamic environment
• Ability to be flexible, adaptable, and responsive to change
• Contribute to the development of the food and beverage menus
• Ensure all team members have the required certifications for food and alcohol handling
• Think critically to respond and react quickly to ever-changing situations on property
• Establish and communicate goals and expectations using strong interpersonal skills
• Professional in all internal and external communications
• Possess confidence in making decisions for the health of the operation
• Resolve guest and team member issues quickly and efficiently
• Identify opportunities and create action plans to enhance and optimize food and beverage operation
• Be growth oriented
• Monitor financial performance to drive business decisions
• Set and deliver on goals that support company-wide goals in finance, guest satisfaction, and team member engagement
• Lead and support team members in individual growth and career advancement plans to contribute to our internal leadership pipeline
• Create a positive work environment that is guest-focused
• Collaborate with other members of camp management and the corporate team
• Prioritize tasks effectively
• Submit high-quality work products promptly
• Promote company sustainability initiatives
• Acts as the guest service role model for the restaurant; sets a good example of excellent customer service and creates a positive atmosphere for guest relations.
• Assists servers and hosts on the floor during meal periods and high-demand times.
• Handles guest problems and complaints.
• Meets with guests on an informal basis during meals or upon departure to obtain feedback on the quality of food and beverage, service levels, and overall satisfaction.
• Schedules dining reservations and arranges parties or special services for diners.
• Ensures corrective action is taken to continuously improve service results.
• Schedules, trains, develops, empowers, coaches, and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.
• Holds daily line-up meetings and monthly departmental meetings with staff reviewing daily events, safety issues/concerns, and guest comments.
• Edits work schedules and evaluates the work performance of employees.
• Training – 10%
• Ensures staff understands local, state, and Federal food and liquor laws.
• Ensures compliance with all food & beverage policies, standards, and procedures by training, supervising, follow-up, and hands-on management.
• Maintains service and sanitation standards in restaurant, bar/lounge, and room service areas.
• Displays leadership in guest hospitality exemplifies excellent customer service and creates a positive atmosphere for guest relations.
• Empowers Waiters and Waitresses to provide excellent customer service.
• Monitors alcohol beverage service in compliance with local laws.
• Supervises daily shift operations
• Ensures staff comply with appearance standards.
• Inspects dining room serving stations for neatness and cleanliness.

Knowledge, Skills, and Abilities:

• Excellent leadership skills
• Ability to perform all tasks for each position in FOH F&B
• Excellent guest service and interpersonal skills with the ability to relate to diverse guest types.
• Ability to remain calm and well organized under pressure while working quickly.
• Ability to prioritize and maintain multiple tasks at a time.
• Keeps emotions under control.
• Excellent time management skills.
• Strong verbal and written skills
• Strong organizational skills with attention to detail.
• Ability to properly operate the telephone and all software used for the POS system.
• Strong math skills.
• Thorough knowledge of Food and Wine, as well as Beer, liquor, and mixed drinks.
• Must demonstrate accuracy and thoroughness.
• Knowledge of elementary financial controls
• Ability to respond promptly to customer needs.
• Ability to communicate effectively with guests and Grand Performers
• Must speak clearly and persuasively in positive or negative situations.
• Proficient in Micros POS system
• Proficient in the Open Table reservation system
• Computer savvy (MS Office suite)
• Basic math skills for cash handling; ability to provide change and count bank at end of shift
• Adaptable to a changing work environment.
• Local knowledge of the community (attractions activities, etc.)
• English language and professional communication skills are required.

Salary
N130,000 – N180,000 Monthly.

Application Closing Date
31st July, 2024.

Method of Application
Interested and qualified candidates should forward their CV / Resume to: [email protected] and copy: [email protected] using the Job Title as the subject of the mail.