FOOD & BEVERAGE MANAGER

FOOD & BEVERAGE MANAGER

Industry: Hospitality | Luxury Lifestyle | Private Members' Club
Location: Victoria Island, Lagos
Employment Type: Full-Time (Onsite)
Salary: ₦650,000 Net Monthly
Experience Required: 6–9 Years

Department: Food & Beverage Operations

Reports To: General Manager

ABOUT THE ROLE

We are seeking an experienced and highly skilled Food & Beverage Manager to oversee all food and beverage operations within a premium hospitality and lifestyle environment.

The successful candidate will be responsible for managing restaurant operations, bars, events, and service delivery standards while ensuring exceptional guest experiences, operational efficiency, profitability, and consistent adherence to luxury hospitality standards.

This role requires a commercially minded hospitality professional with strong leadership capabilities, deep knowledge of food and beverage operations, cost control expertise, and proven experience managing high-performing teams within premium dining, hospitality, or private membership environments.

The Food & Beverage Manager will play a key role in driving revenue growth, improving service excellence, managing operational budgets, and creating memorable guest experiences.

KEY RESPONSIBILITIES

A. Food & Beverage Operations Management

• Oversee the daily operations of all food and beverage outlets, including restaurants, bars, lounges, and event services.

• Ensure exceptional service standards are consistently delivered to guests.

• Maintain operational excellence across service quality, presentation, hygiene, and guest experience.

• Coordinate food and beverage activities to ensure smooth execution of daily operations and special events.

• Ensure all services meet established quality standards and customer expectations.

B. Guest Experience & Service Excellence

• Deliver outstanding guest experiences through proactive service management and attention to detail.

• Build strong relationships with guests and encourage repeat patronage.

• Identify customer needs and respond promptly to feedback, concerns, and service requests.

• Monitor guest satisfaction levels and implement improvements where necessary.

• Maintain a professional, welcoming, and premium hospitality environment.

C. Financial Management & Cost Control

• Develop and manage food and beverage budgets in collaboration with management.

• Monitor revenue performance, profitability, labour costs, and operational expenses.

• Manage purchasing, receiving, storage, and utilisation of food and beverage inventory.

• Implement effective cost-control measures to minimise wastage and improve margins.

• Monitor food and beverage cost analysis, pricing strategies, and inventory turnover.

• Support menu pricing decisions and profitability analysis.

• Conduct competitor reviews and market assessments to maintain competitiveness.

D. Menu Development & Product Quality

• Collaborate with the Executive Chef and management team on menu development and promotions.

• Participate in menu planning, pricing strategies, and food presentation standards.

• Ensure consistent food and beverage quality across all service points.

• Conduct regular quality checks and support continuous improvement initiatives.

• Ensure beverage offerings, including wines, spirits, and other selections, align with customer expectations.

E. Events & Private Functions Management

• Oversee food and beverage delivery for events, private functions, and special occasions.

• Coordinate with event teams to understand client requirements and ensure seamless execution.

• Review event proposals, service requirements, and operational arrangements.

• Ensure appropriate staffing, setup, service flow, and billing processes for events.

• Maintain excellent communication with clients before, during, and after events.

F. Team Leadership & Staff Development

• Lead, motivate, and manage the food and beverage team to achieve operational excellence.

• Participate in recruitment, onboarding, training, and performance management of team members.

• Create effective work schedules and ensure appropriate staffing levels.

• Conduct team briefings, departmental meetings, and service training sessions.

• Maintain high standards of professionalism, appearance, discipline, and teamwork.

• Manage employee performance issues in line with company policies and procedures.

G. Health, Safety & Compliance

• Ensure compliance with food safety, hygiene, and health regulations.

• Maintain high standards of cleanliness across all food and beverage areas.

• Ensure proper handling, storage, and preparation procedures are followed.

• Maintain awareness of safety procedures, including emergency and fire protocols.

• Ensure all operational practices comply with company standards and regulatory requirements.

H. Reporting & Business Improvement

• Prepare regular operational reports, sales reports, and performance updates.

• Monitor key performance indicators and recommend improvement strategies.

• Analyse guest feedback, reviews, and operational data to identify opportunities.

• Provide recommendations to management regarding equipment, processes, staffing, and service improvements.

• Stay updated on hospitality trends, industry practices, and competitive developments.

KEY PERFORMANCE INDICATORS (KPIs)

• Achievement of food and beverage revenue targets.

• Improvement in guest satisfaction and service ratings.

• Effective cost management and profitability improvement.

• Food and beverage quality consistency.

• Inventory accuracy and reduction of wastage.

• Successful execution of events and private functions.

• Staff performance, engagement, and retention.

• Compliance with hygiene, safety, and operational standards.

REQUIRED SKILLS & COMPETENCIES

• Strong knowledge of premium food and beverage operations.

• Proven experience managing restaurants, bars, events, or hospitality outlets.

• Excellent leadership and team management skills.

• Strong understanding of food and beverage cost control.

• Exceptional customer service and guest relations capability.

• Strong communication, organisational, and problem-solving skills.

• Ability to manage multiple priorities in a fast-paced environment.

• Commercial awareness and understanding of hospitality profitability.

• High attention to detail and commitment to service excellence.

• Ability to remain calm and effective under pressure.

QUALIFICATIONS & EXPERIENCE

• Degree, certification, or professional training in Hospitality Management, Food & Beverage Management, or a related field is preferred.

• Minimum 6–9 years' experience in food and beverage management or a similar leadership role.

• Strong background in fine dining, luxury hospitality, private clubs, or premium restaurant environments.

• Proven experience managing teams and delivering high-quality guest experiences.

• Experience in event catering and private functions is an advantage.

• Strong knowledge of food hygiene, safety standards, and operational procedures.

• Proficiency in relevant hospitality systems and Microsoft Office tools.

• Excellent organisational and analytical abilities.

PERSONAL ATTRIBUTES

• Professional, polished, and customer-focused.

• Passionate about food, beverage, and hospitality excellence.

• Highly responsible, reliable, and accountable.

• Strong work ethic with a proactive approach.

• Ability to build strong relationships with guests, colleagues, and stakeholders.

• Flexible and adaptable to changing business needs.

PHYSICAL REQUIREMENTS

The role requires:

• Standing and walking for extended periods during operations.

• Ability to work flexible hours, including evenings, weekends, and events.

• Occasional lifting, carrying, and movement of operational items.

• Ability to work effectively in a fast-paced hospitality environment.

HOW TO APPLY

Interested and qualified candidates should send their updated CV to:

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Please use Food & Beverage Manager Application as the subject of the email.