Alan & Grant
Complex Food & Beverage Manager
Lagos
• Nigeria
Closed for applications
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Gem Forest MGallery Hotel Collection
Spa and Wellness Manager
Nairobi
• Kenya
Closed for applications
Profession
Accounting, finance, banking, insurance,Administrative, clerical,Agriculture, fishing, forestry, wildlife,Business, strategic management,Customer support, client care,Electrical engineering,Engineering, architecture,Food, nutrition,Human resources,Information technology, software development, data,Installation, maintenance, repair,Manufacturing, operations, quality,Mechanical engineering,Media, communications, languages,Medical, health,Project, program management,Research, academy,Restaurant, hospitality, travel,Sales, marketing, promotion,Transportation, logistics, driving,
Industry (Restaurant, hospitality, travel)
Seniority (Restaurant, hospitality, travel)
© Fuzu Ltd
Alan & Grant
Consulting + 2 more
Description
Requirements
- Bachelor's degree in Hospitality Management, Culinary Arts, or a related field.
- A minimum of 5 years of progressive experience in F&B management, preferably in a luxury hotel, resort, or high-end restaurant setting.
- Strong leadership and team management skills, with experience overseeing kitchen staff and event teams.
- Proven track record in financial management, budget control, and driving revenue.
- Excellent communication, interpersonal, and problem-solving skills.
- In-depth knowledge of food safety, hygiene regulations, and compliance standards.
- Ability to work in a fast-paced environment while maintaining attention to detail and a high level of service.
Responsibilities
Operational Management:
●Oversee daily F&B operations, ensuring quality service delivery in both kitchen and front-of-house.
●Manage the entire kitchen brigade, ensuring efficiency in food preparation, presentation, and service.
●Supervise the events department, ensuring smooth execution of all functions, including private and corporate events.
●Collaborate with the General Manager and Operations Manager to establish operational standards and develop action plans to improve service and guest satisfaction.
Team Leadership and Development:
●Lead, mentor, and manage a multi-disciplinary F&B team, including chefs, kitchen staff, servers, and event coordinators.
●Ensure ongoing training and development to maintain high levels of service and operational excellence.
●Conduct regular performance evaluations, offering constructive feedback and guidance to improve staff performance.
●Foster a collaborative and guest-focused work environment.
Menu and Event Planning:
●Work closely with the Head Chef to develop and enhance menus, keeping in line with guest preferences and market trends.
●Manage the events & banquets team to plan and execute high-quality food and beverage offerings for events, ensuring alignment with customer expectations and budget.
●Manage all F&B aspects of corporate functions, retreats, weddings, boardroom service, and special events.
●Collaborate with the Events and Corporate Sales teams to ensure smooth execution and a world- class client experience.
●Design flexible banquet and conferencing menus based on client requirements.
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