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  • Posted: Oct 14, 2025
    Deadline: Oct 31, 2025
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  • There are innumerable streets and roads that pave the city of Lagos and some of these streets/roads are famous around the country. The captivating atmosphere of Lagos’ streets, particularly Oba Akinjobi Way, will give you a wonderful explorative feeling. The Providence Hotel is situated on this very street within the Government Reserved Area, Ikeja, Lagos ...
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    Food and Beverage Supervisor

    Main Duties/ Tasks:

    • To assist in ensuring that each food and beverage outlet and Banquet Department are managed successfully 
    • To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager/ Chef de Cuisine) who are totally accountable for their profitability
    • To assist in co-coordinating the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF & E requirements in line with the compilation of the Annual Business Plan
    • To assist the outlet management teams in the preparation and implementation of their annual outlet marketing plans
    • To monitor all costs and recommend measures to control them
    • To assist in ensuring that the Departmental Operations Budget is strictly adhered to
    • To assist in ensuring that all the outlets and Banquet Department are managed efficiently according to the established concept statements
    • To assist in ensuring that correct operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual
    • To assign responsibilities to subordinates and to check their performance periodically
    • To assist any of the outlets and Banquet Department when necessary
    • To assist in monitoring service and food and beverage standards in all outlets and Banquets
    • To work with the Outlet Managers, Banquet Service Manager, and respective Chefs de Cuisine to take corrective action where necessary
    • To handle all guest complaints, requests and enquiries on food, beverage and service
    • To establish a rapport with guests, maintaining good guest relationships
    • To assist the Management teams in preparing the Annual Marketing Plan with marketing activities which become part of the Annual Business Plan
    • To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and other hotels' banqueting departments
    • To assist in ensuring that all Outlet Management Teams and Banquet and Convention Department are fully aware of market needs and trends and that their products meet these requirements
    • To assist in training and developing Outlet Heads so that they are able to operate independently 
    • To assist in ensuring that each Outlet Head plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers
    • To assist in developing departmental trainers and assign training responsibilities

    Other Duties/ Tasks:

    • To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.
    • To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.
    • To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.
    • To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.
    • To promote efficiency, confidence, courtesy and an extremely high standard of social skills.
    • To ensure that all employees have a complete understanding of and adhere to the Hotel Employee Rules and Regulations.
    • To ensure that all employees provide a courteous and professional service at all times.
    • To undertake duties of the Duty Manager as dictated by Hotel’s Duty Managers Roster.
    • To adhere to Company and Hotel rules and regulations at all times.
    • Ensure that incidents/ accidents are reported without any delays
    • Ensure that QHSE – FSMS related training programs are executed
    • Identify training requirements of employees and coordinate with concerned trainers (internal) to execute training 
    • Ensure that QHSE – FSMS related records are maintained and updated
    • participates in incident investigation process
    • Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety
    • Understands the requirements of basic food hygiene and personal hygiene
    • Shall maintain the work areas neat and tidy
    • Participate in trainings related to Food Hygiene & HACCP
    • If responsible complete various checklists/ records associated with work 

    Occasional Duties/ Tasks:

    • To report any equipment failures/problems to the Maintenance Department
    • To pass any maintenance requests to the Maintenance Department
    • To participate in any Training/ Developments schemes as recommended by senior management
    • To assist the Duty Manager in any task outlined/ detailed by him/her
    • To comply with any reasonable request made by management to the best of your ability

    Personal Requisite

    • Language:    Fluent in English, multilingual ability preferred.
    • Education:    MBA or BA in Hospitality Management or equivalent
    • Experience:    Several years’ experience in overall operation
    • Computer knowledge:    MS Office (Word, Excel, Outlook & PP), Time-Keeping Software, MICROS and other software required
    • Personal appearance:    The uniform should be worn with pride and dignity.
    • The uniform must be kept clean, tidy and well maintained. 
    • Any careless use, wilfully or negligently, will be the sole responsibility of the employee, which will have to cover all expenses related to the repair/ replacement or additional cleaning outside the regular one.
    • The personal appearance according to the  Hotel standard must be adhered to at all times.

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