Jobs at Efezi Southsea Nigeria Limited

Job Summary

• A Food and Beverage (F&B) Manager plays a critical leadership role in overseeing all aspects of a hotel’s food and beverage operations.
• Their main goal is to ensure excellent service, high-quality products, and profitable performance across all F&B outlets (restaurants, bars, room service, banquets, etc.).

Key Roles and Responsibilities

Operational Management:

• Supervise the daily operations of all F&B departments.
• Ensure seamless coordination between the kitchen, service, and bar teams.
• Monitor service quality and ensure a high standard of guest experience.

Staff Supervision and Development:

• Recruit, train, and supervise F&B staff.
• Create staff schedules and manage labor costs.
• Conduct performance evaluations and promote team motivation.

Menu and Service Planning:

• Collaborate with chefs and bar managers to develop menus and beverage lists.
• Ensure menus are competitive, profitable, and in line with guest preferences.
• Oversee menu presentation and service style across outlets.

Budgeting and Cost Control:

• Prepare and manage F&B budgets, forecasts, and financial reports.
• Monitor revenue, expenses, and profitability.
• Implement cost-saving strategies without compromising quality.

Customer Satisfaction:

• Handle guest feedback, complaints, and special requests professionally.
• Implement standards that promote a personalized and enjoyable dining experience.
• Ensure quick resolution of service issues to maintain guest loyalty.

Health, Safety, and Hygiene:

• Ensure compliance with food safety, sanitation, and licensing regulations.
• Conduct regular audits and inspections of F&B areas.
• Train staff on hygiene and safety procedures.

 Inventory and Supply Chain Management:

• Monitor inventory levels and approve purchasing of food, beverages, and equipment.
• Build strong relationships with suppliers for quality and cost-effectiveness.
• Prevent stock shortages or overstocking.

Event Planning and Coordination:

• Coordinate with event planners for banquets, conferences, and special occasions.
• Customise F&B services for events and ensure smooth execution.

Marketing and Promotion:

• Work with the marketing team to promote F&B outlets and special events.
• Create and execute promotional campaigns to increase patronage and revenue.

Benefits

• No Service charge
• Layover
• Staff meal

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Summary

• A hotel chef plays a vital role in ensuring the culinary success of a hotel’s food and beverage operations.
• Their duties go beyond cooking and include planning, management, and supervision. 

Responsibilties
Menu Planning and Development:

• Create and update diverse, cost-effective, and appealing menus.
• Ensure menus reflect the hotel's brand, theme, and clientele.
• Consider dietary restrictions and seasonal ingredients.

Food Preparation and Presentation:

• Prepare high-quality meals that meet guest expectations.
• Maintain consistency in taste, quality, and presentation.
• Ensure dishes are visually appealing and served on time.

Kitchen Staff Supervision:

• Train, manage, and motivate kitchen staff.
• Assign tasks and oversee performance to ensure efficiency.
• Encourage teamwork and maintain discipline in the kitchen.

Inventory and Cost Control:

• Monitor stock levels and order supplies as needed.
• Control food costs through proper storage, portion control, and waste management.
• Work within budget while maintaining food quality.

Health and Safety Compliance:

• Enforce hygiene, sanitation, and food safety standards.
• Ensure the kitchen meets health inspection requirements.
• Train staff on proper safety and hygiene practices.

Collaboration with Management:

• Coordinate with hotel management on special events, promotions, or functions.
• Provide input on pricing, purchasing, and vendor selection.
• Support in achieving overall guest satisfaction.

Innovation and Creativity:

• Stay updated with culinary trends and bring innovation to the menu.
• Create signature dishes that set the hotel apart from competitors.

Guest Satisfaction:

• Engage with guests when necessary to receive feedback.
• Make adjustments based on guest preferences and complaints.

Qualifications

• Interested candidates should possess relevant qualifications with 5 years work experience.

Benefits

• Service charge – NO
• Layover - yes
• Staff meal - yes.

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Job Summary

• A Continental Chef specializes in preparing dishes from European cuisines—such as Italian, French, Spanish, and Mediterranean—and plays a vital role in maintaining food quality and kitchen operations in a hotel or restaurant setting.

Key Responsibilities

Food Preparation:

• Prepare and cook high-quality continental dishes, including soups, sauces, grilled meats, pasta, seafood, and salads.
• Follow standard recipes while also adding creativity where required.
• Ensure dishes are well-presented and served at the right temperature.

Kitchen Operations:

• Manage a specific station in the kitchen (e.g., grill, sauté, sauce).
• Coordinate with other chefs and kitchen staff to ensure timely food service.
• Maintain cleanliness and organization at the workstation.

Quality and Hygiene:

• Adhere to food safety and hygiene standards (HACCP).
• Ensure the use of fresh, high-quality ingredients.
• Store ingredients properly to avoid spoilage and contamination.

Menu Development:

• Collaborate with the Head Chef or Executive Chef to develop or update the continental section of the menu.
• Suggest new recipes or fusion dishes to keep the menu appealing.

Inventory and Cost Control:

• Monitor stock levels for ingredients related to continental cuisine.
• Reduce food waste and help control food costs through proper portioning and usage.

Training and Supervision:

• Guide and train junior kitchen staff or commis chefs under your station.
• Ensure team members follow kitchen procedures and safety guidelines.

Coordination and Communication:

• Communicate effectively with service staff to ensure guest satisfaction.
• Handle special guest requests or dietary requirements when necessary.

Required Skills and Qualities

• Strong knowledge of continental recipes and cooking techniques.
• Good sense of taste, presentation, and portion control.
• Ability to work under pressure and maintain consistency.
• Excellent time management and multitasking skills.
• Clean, organized, and respectful of kitchen hierarchy.

Benefits Attached

• Service charge – No
• Layover - Yes
• Staff meal - Yes.

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Responsibilties

Recruitment and Selection:

• Coordinate the recruitment of hotel staff across all departments (front office, housekeeping, kitchen, F&B, etc.).
• Work with departmental heads to identify staffing needs based on occupancy and season.
• Conduct interviews and manage onboarding for new hires.

Staff Training and Development:

• Organize orientation programs to help new employees understand hotel policies, customer service standards, and safety procedures.
• Coordinate continuous training in hospitality standards, service etiquette, and grooming.
• Arrange cross-training to improve versatility across departments.

Performance Management:

• Implement performance appraisal systems based on hotel standards and service quality.
• Monitor staff performance and discipline where necessary.
• Reward outstanding performance and support underperforming staff with improvement plans.

Employee Relations and Welfare:

• Serve as the point of contact for employee concerns and conflict resolution.
• Foster a positive and motivated work environment.
• Organize staff welfare activities (e.g. birthdays, team bonding, staff awards).

Payroll and Benefits Administration:

• Ensure accurate timekeeping and attendance records.
• Coordinate payroll with the finance/accounts department.
• Administer staff benefits (meals, uniforms, accommodation, bonuses, leave, etc.).

Compliance and Policy Management:

• Ensure all HR activities comply with labor laws, hospitality regulations, and hotel policies.
• Maintain up-to-date employee records and documentation.
• Enforce disciplinary procedures and grievance handling in a fair, documented manner.

Health, Safety, and Hygiene:

• Implement safety and hygiene protocols according to hotel and regulatory standards.
• Conduct training on emergency procedures (e.g., fire drills, first aid, guest safety).
• Ensure compliance with COVID-19 or other public health guidelines if applicable.

HR Administration and Reporting:

• Maintain and update employee files, contracts, and HR reports.
• Generate HR-related reports for hotel management (e.g. staff turnover, absenteeism, training logs).

Strategic HR Planning:

• Plan staffing and HR budgets in line with hotel business projections.
• Support management in restructuring, succession planning, or expansion projects.

Staff Discipline and Exit Management:

• Manage disciplinary actions in line with company policy.
• Conduct exit interviews and manage smooth offboarding processes.

Qualifications

• Interested candidates should possess relevant qualifications with 5 years work experience.

Benefits

• Service charge – NO
• Layover - yes
• Staff meal - yes.