Food and Beverages Manager

Job Description

Glocient Hospitality Limited, a subsidiary of The Cavista Holdings Group, is devoted to elevating hospitality standards to align with global best practices with a solid focus on Nigeria and Africa. Our commitment lies in offering world-class accommodations, top-notch facilities, and unforgettable experiences at every hotel and resort under our care.

We are clear-cut and determined to set a global standard in the tourism and hospitality sector as we provide all-around excellence and peerless satisfaction in service delivery to our guests.

Overview

The F&B Manager is a crucial member of the Executive Committee whose department is essential to the resort’s reputation and guest satisfaction. The role requires leadership of all Food & Beverage operations to deliver high standards of service, efficiency, and financial performance across outlets, banquets, and related services.

Responsibilities / Main Objectives

• To supervise and control all catering outlets, such as Restaurant, Bar, Bush Bar, Room Service, Conferences and Banquets, in the resort to the required standards within agreed budgetary limits and pursuant to the laws, particularly liquor law.
• The Food and Beverage Manager is a member of the Executive Committee and liaises closely with all other Heads of Department to ensure smooth running of the resort operations for guest satisfaction and financial benefits.

Key Duties

• Effective and efficient management of all outlets / catering / banqueting services of the resort.
• Ensure that high standards in service are provided by all waiters and barmen in each outlet.
• Show a high profile to guests and staff by being present in the field during meal or function periods; office work to be done during off-peak hours.
• With the Executive Chef, prepare all menus and a la carte items, daily specials.
• Have recipes costed by the F&B costs controller so that adequate sales prices can be prepared, ensuring correct returns and budgeted food cost.
• Use approved recipes; photographs may be taken for presentation references for the cooks.
• Cocktail recipes are to be made and explained to the chief barman, costed by the F&B costs controller.
• Ensure table set-up inclusive of flower arrangements are impeccable.
• Ensure waiters and barmen are courteous and work in a professional manner, upholding high standards.
• Hold short briefings in the outlet before each service to align staff on basics and service expectations.
• Discuss table allocations, VIPs, reservations and relevant service period details.
• Ensure waiters know the daily menu or specials and what is in short supply.
• Ensure dress code for waiters and barmen is adhered to at all times.
• Ensure waiters carry required tools (e.g., corkscrew, notepad) and a service towel.
• Ensure each waiter is conversant with all a la carte menu items and can explain their composition to guests.
• Ensure barmen are fully conversant with cocktail composition and use standard measures.
• Ensure housekeeping maintains outlet cleanliness before service.
• Double-check cloakrooms are clean and stocked prior to service.
• Ensure Room Service orders are executed promptly and meet required standards.
• Ensure banquet set-ups are professional and that banquets are served efficiently.
• Coordinate with bands, musicians, comedians and ensure stage, lighting, and sound equipment are provided by maintenance.
• Ensure electronic equipment for workshops or presentations is provided, installed and tested prior to functions.
• Develop and promote a reputation for quality service in banqueting within the local community.
• Maintain staff efficiency to minimize guest complaints and address issues promptly.
• Register lost and found items at Reception and Housekeeping and store in Housekeeping.
• Ensure goods supplied for the F&B department are of good quality and within fresh-date requirements.
• Ensure Executive Chef checks freshness, quality and prices of fresh products (meat, poultry, fish, fruits, vegetables).
• Control food purchases and manage waste to support profitable F&B operations.
• Oversee daily bar stock takes with the internal auditor and approve purchases requisitions before GM approval.
• Uphold maximum security and ensure staff awareness of security importance.
• Maintain highest hygiene standards in food production and storage areas.
• Ensure back-of-house areas are as clean as the front of house; coordinate with stewarding or housekeeping as needed.
• Ensure staffing levels meet budgeted requirements and do not exceed without GM approval.
• Organise weekly short meetings with staff to listen to grievances and suggestions and maintain ongoing dialogue.
• Enforce fair discipline per labour laws; coordinate with Admin/HR for refresher training.
• Delegate staff to fire and evacuation drills as directed by the chief engineer.
• Propose promotional and loyalty programmes; prepare monthly and yearly business, revenue, sales and marketing plans for F&B.
• Submit written monthly performance comments to the GM within two days of the new month, noting variances from budget and prospects for the coming month.
• Annually, prepare employee appraisals with HR; identify candidates for promotion as vacancies arise.
• Attend the GM’s morning briefings and weekly Executive Committee meetings.

Qualifications

• Certificate/Diploma – F&B from any reputable institute.
• Degree – Resort Management.
• 5-10 years working experience in a reputable resort with strong F&B operations.
• Excellent knowledge of table presentation and service.
• Wine & bar knowledge, flambéing, table carving and food presentation.
• Knowledge of IT packages/software in the resort industry (Hotsoft, Micros).
• Excellent on-the-job training / coaching skills.
• Excellent customer care/guest relations.
• Familiar with statutory requirements regarding F&B operations (hygiene, waste management, licences, etc.) and ensure licences are renewed on time.
• Imaginative and aware of latest industry trends.
• Ability to run the department with minimal supervision and suggest improvements across the resort.

Context / Business Environment

• The F&B Manager is a crucial member of the Executive Committee due to the department’s importance for the resort’s public reputation and guest patronage of outlets.
• Responsible for ensuring high-quality service delivery by all waiters and cooks.

Key Success Factors

• Reputation for professional diligence and unquestionable integrity.
• Dynamic team leader and motivator.
• Excellent at human relations with guests and staff.

Additional Information

What you will experience…

• Competitive Compensation.
• 5-day workweek.
• Flextime.
• Competitive Health Insurance (Employee + Spouse + 4 children).

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