Food and Beverage Manager at La Campagne Tropicana Beach Resort

La Campagne Tropicana Beach Resort is focused on presenting African hospitality and culture in a cosmopolitan manner. The resort boasts of a clean beach, lagoon and mangrove forest that provide visitors with the opportunity to observe, at close quarters, a wide variety of tropical Flora and fauna that include snake trees, mangroves, various species of epiphytes, monkeys, squirrels, bats, and various species of birds such as kingfishers, sea hawks, egrets and ducks.

We are recruiting to fill the position below:

Job Title: Food and Beverage Manager

Location: Lagos

Job Summary

The Food and Beverage Manager is ultimately responsible for making the restaurant profitable and maintaining quality food and drinks in the resort. You must be up-to-date with food trends and beverages.
As the food and beverages manager you are to manage and lead the kitchen and front of bar staff, oversee the preparation of food and drinks, and ensure the restaurant’s reputation is upheld through a professional and courteous manner.

Essential Job Functions

Supervise operation and handlings of all food and beverage outlets in the resort.
Monitor and ensure fulfillment of company’s specified procedures.
Develop and ensure proper surveillance of food and beverage supply at the buffet location timely.
Administer all food and beverage facilities and ensure optimal cleanliness and safety procedures in efficient manner.
Monitor all local sanitation and healthcare systems in the resort to satisfy customers.
Maintain an inventory for all food and drinks, like liquor, beer, wine, premix canisters and canned soft for food and beverage and vending.
Analyze and utilize various management tools to update expenses and reduce wastages.
Perform regular investigation concessions and bars to standardize sanitation and janitorial services plus direct opening of bars on time.
Monitor and enhance efficient upkeep of storage by cleaning and sweeping away rotten food stuff.
Supervise all to ensure resolution of customer’s grievances in systematic way. Create zero or minimize number of customer complaints.
Prepare weekly work schedule as per resort requirements in assistance with other heads of units.
Maintain efficient franchise resort standards to provide restaurant facilities.
Maintain personal records of working staff for restaurants and provide efficient maintenance.
Maintain knowledge on all fire protection and preventive measures during emergency.
Ensure compliance to all company’s rules in pertinent areas.
Creates, maintains and distributes weekly schedules for staff and communicates changes as appropriate to all, Communicates with service and kitchen staff regarding reservations and/or special events.
Maintain consistency of service by being aware of and prepared for all course events, large parties and reservations that may affect food and beverage service operations.
Ensures a pleasant dining experience in all outlets by collaborating with Executive Chef in the creation of menus and menu pricing as requested.
Work with the executive chef, Operations manager and Duty manager to ensure all arrangements and details are dealt with promptly
Ensure that sanitation exercise are done periodically in the store room, restaurant, bar and kitchen
Proper management processes in making sure we always have items available for sales such as: Popcorn, Ice cream etc, in the resort.
Assigning officers to the resort various welcome points and monitoring the activities at different points, to ensure that dodo, Akara, and dundun are fried at the various points.

Deliverables / Key Performance Indicators:

You are expected to put into effect daily SERVICE REHEARSAL before meal.
You are expected to sectionalize the buffet point (See attached memo on format)
You are expected to achieve 95% on excellent service delivery
Receiving enquiries & details from guests relating to meal rate
You are expected to attain 95% on cleaning environments during meal
Updating on current and ongoing food and bar records & info
Attaining 100% percent Standard in food processing and presentation
Attending to basic guest requests and demands
Relating enquiries to the Executive Chef for proper feedback & implementation
Proper utilization of Food and Beverages staff to avoid redundancy and over population

Requirements