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  • Food And Beverage Supervisor at Hotel Bon Voyage

  • Posted on: 25 September, 2016 Deadline: Not Specified
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  • Hotel Bon Voyage is a luxury brand with the vision to be the best value for money hotel in Lagos, Nigeria. Located in the heart of Victoria Island, a modern up and coming district, the hotel overlooks the Kuramo lagoon perfectly placed to attract business travelers.

    Food And Beverage Supervisor


    Roles and Responsibilities

    • To design the food and beverage program for the hotel together with the GM and the Executive Chef.
    • To maintain, administrate and supervise entire F & B Service unit operations of the hotel which includes Restaurant services, Room Service, Bar operations and refreshment, etc.
    • To ensure the quality and hygiene of Food and Beverage are maintained at all times.
    • To provide guests with maximum efficiency of services, comfort and guest satisfaction in relation to Service areas.
    • To ensure hotel standards of uniform and grooming are implanted throughout the unit according to set standards.
    • To impart training to the unit staff and evaluate work performance of the staff.
    • To hold regular unit meetings.
    • To keep and maintain accurate records according to set standards and procedures.
    • To implement Standard Operating procedures of the unit.
    • To prepare the unit annual budget and control the cost as per the budgets.
    • To ensure high performance and maximum efficiency are achieved.
    • Through the General Manager to facilitate staff development in the F & B unit through skills development training.
    • Promote and assist the maintenance of good internal relations and communications with other departments in the hotel.
    • Co-ordinates with Executive Chef and supervises and advises on food presentation, especially with breakfast and dinner buffets.
    • Ensures the hotel is adequately stocked with service utensils, beverage and wine stocks.
    • Ensures high standards of personal hygiene and cleanliness are maintained by staff in F & B Unit.
    • Sets goals, targets for restaurants, bars and follows up on progress.
    • Controls F & B operating expenses.
    • Involves Chef in planning of menus, deciding of pricing which is market-sensitive.
    • Develops wine and beverage lists.
    • Provides General Manager with information regarding client satisfaction and activities of competition;
    • • Prepares monthly F&B report.
    • Promote and participate in the maximisation of unit profitability (in areas listed below - see scope of work).

    Working knowledge, skills and competencies and attributes

    • F&B skills training
    • CoS Controls
    • Stock management
    • Menu and Beverage Costing
    • Appreciation of Menu Engineering Processes
    • Knowledge on Cutting edge food and beverage concepts, Wine & Spirits, Cocktails etc.
    • Budgeting process and the ability to interpret P&L reports.
    • Basic decor skills, food and beverage garnishes and generic hotel trends
    • Policies and processes development and follow-up for implementation

    Qualifications and Experience

    • Ordinary Diploma, Higher National Diploma, Degree in Hotel Management
    • Overall 5 years of industry experience with minimum 3 years in the same role.
    • Certified Restaurant manager

    Method of Application

    Interested applicants should submit their resume to

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