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.
Job Title: Food and Beverage Supervisor
Details: 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
How to Apply
Interested applicants should submit their resume to pa@hotelbonvoyageng.com
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