Jobs at Efezi Southsea Nigeria Limited

Key Responsibilities
Staff Supervision and Coordination:

• Assign duties and schedules to F&B staff (waiters, bartenders, kitchen staff).
• Supervise the performance of team members to ensure excellent service.
• Assist with hiring, training, and evaluating employees.

Customer Service:

• Ensure guests are satisfied with their food and beverage experience.
• Address and resolve customer complaints quickly and professionally.
• Promote upselling techniques to increase revenue.

Inventory and Supplies Management:

• Monitor stock levels of food, beverages, and other supplies.
• Coordinate with the storekeeper or purchasing department for replenishment.
• Prevent wastage and control food cost.

Operational Efficiency:

• Ensure all areas of F&B operations are clean, organized, and compliant with health regulations.
• Oversee the setup and breakdown of dining areas or event spaces.
• Monitor the quality of food and beverage served.

Financial Responsibilities:

• Prepare shift reports and assist in budget control.
• Monitor cash handling procedures and billing accuracy.
• Help in cost control and profitability analysis.

Compliance and Safety:

• Ensure compliance with all health, safety, and hygiene standards.
• Implement and follow company policies and standard operating procedures (SOPs).

Event and Function Coordination:

• Assist in planning and executing banquets, meetings, and special events.
• Liaise with chefs, kitchen staff, and clients to ensure event success.

Skills and Qualifications

• A diploma or degree in hospitality management is an advantage.
• Strong leadership and communication skills.
• Customer service-oriented attitude.
• Ability to multitask and work under pressure.
• Basic knowledge of budgeting, inventory, and POS systems.
• Experience in hospitality or food service.

Benefits Attached

• Layover - yes
• Staff meal - yes.

go to method of application »

Responsibilities
Food Preparation and Cooking:

• Prepare ingredients and cook meals according to the hotel’s menu and recipes.
• Ensure proper portion control, taste, and presentation of all dishes.
• Handle breakfast, lunch, dinner, or buffet service depending on the shift and schedule.

Kitchen Cleanliness and Hygiene:

• Maintain a clean and organized work area at all times.
• Ensure all kitchen equipment and utensils are properly cleaned and sanitized.
• Comply with food safety and hygiene regulations (e.g., HACCP standards).

Menu and Recipe Execution:

• Follow standardized recipes and plating instructions.
• Assist in creating new menu items or specials as directed by the Head Chef or Kitchen Supervisor.
• Prepare special dietary meals upon request (e.g., vegetarian, allergen-free).

Stock and Inventory Management:

• Monitor stock levels of ingredients and notify the storekeeper or supervisor when running low.
• Ensure proper storage of food to prevent spoilage.
• Help in minimizing food waste through efficient use of ingredients.

Teamwork and Coordination:

• Work closely with other kitchen staff, waiters, and supervisors to ensure smooth service.
• Assist in training new kitchen staff or apprentices.
• Communicate effectively during busy operations or shift handovers.

Health and Safety Compliance:

• Wear proper kitchen attire (e.g., apron, gloves, hairnet).
• Use kitchen equipment safely and report any faults immediately.
• Adhere to all hotel safety policies and procedures.

Benefits

•  Layover - yes
•  Staff meal - yes