Food & Beverage Supervisor Vacancy at Blue Lodge Catering Limited

Blue Lodge Catering Limited, a fast moving bakery, pastry and restaurant located on the Island, is recruiting to fill the position below:

Job Title: Food & Beverage Supervisor
Location: Lagos

Job Description/Responsibilities

• Inform waiters of daily house specials if available.
• Participate in weekly and monthly bar stock count when required.
• Manage Restaurant operations:
  • Maintain exceptional levels of customer service
  • Recruit, manage, train and develop the Restaurant team
  • Manage guest queries in a timely and efficient manner
  • Accountable for monthly stock takes
  • Incentivise team members to maximize sales and revenue
  • Ensure communication meetings are conducted and post-meeting minutes generated
  • Assist other departments wherever necessary and maintain good working relationships
  • Comply with restaurant security, fire regulations and all health and safety legislation
• Taking responsibility for the business performance of the restaurant:
  • Analysing and planning restaurant sales levels and profitability
  • Ensuring that all employees adhere to the company’s uniform standards
  • Setting budgets and/or agreeing them with senior management
  • Planning and coordinating menus
  • Coordinating the entire operation of the restaurant during scheduled shifts
  • Managing staff and providing them with feedback
  • Responding to customer complaints
  • Meeting and greeting customers and organising table reservations
  • Advising customers on menu and wine choice
  • Recruiting, training and motivating staff
  • Maintaining high standards of quality control, hygiene, and health and safety
  • Checking stock levels and ordering
  • Organising marketing activities, such as promotional events and discount schemes
  • Preparing reports at the end of the shift/week, including staff control, food control and sales
  • Creating and executing plans for department sales, profit and staff development

• Must possess comprehensive product knowledge of liquor brands, beer, wine, champagne, non-alcoholic beverages, designated glassware, preparation methods, garnishments, current trends and make recommendations for appropriate adjustments.
• Possess adequate knowledge of the Beverage menu.
• Ideal candidate must have a minimum of three years working in a continental restaurant.
• Candidates are expected to have experience working in a continental restaurant and is comfortable attending to expatriate guest.
• Candidates must be very knowledgeable about major continental food menu and receipt