Latest Job Vacancies at Blue Lodge Catering Limited

Location: LagosPrimary Responsibilities
F&B Cost Control:

• To control the Food & Beverage Cost.
• Engineer the menu in terms of costing.
• Prepare variance analysis for food & beverage and communicating / discussing with relevant parties.
• Update and maintain receipts into the systems (FMC).
• Coordinate with restaurant management and finance to sort out issues pertaining to F&B.
• Update selling prices in POS as per the instruction from authorized persons.
• Continuously study weaknesses in controls implemented at the restaurant and suggest for improvements.
• Check the daily Food & Beverage revenues report submitted by the income audit for accuracy of covers and average check.
• Prepare the daily and monthly cost report department in relation to cost of sales.
• Participate in monthly market survey and involve in formal negotiation for annual and large contracts involving inventory items.
• Check and ensure all menu items’ have a recipe
• Print and distribute menu sales analysis of the respective department on a monthly basis.

• Participate for stock take at the restaurants.
• Arrange surprise spot checks at the outlets.
• Maintain a daily record of inventory purchased for every chart of account and ensure it is balance with account payable.
• Spot check on the receiving department to ensure that the scales are correct and ‎goods are checked for quality.
• Check and ensure that no material is issued out from the store without requisition or approval from the respective department head.
• Prepare daily staff meal cost report.
• Organize and do stock take and monthly closing procedures and to prepare all journals. Prepare cost board and the related journal vouchers.
• Check invoices against receiving record and compare them with purchase order and purchase request, and to ensure that all invoices are stamped and signed by the authorized person.
• Record the total daily purchase by chart of accounts and accumulate for month end balancing with account payable.
• Check and ensure that all inventories purchased are in balance with account payable on a bi-monthly basis.
• Ensure that purchasing obtain up – to – date and accurate prices by comparing prices against suppliers quotations.
• Check and review filled requisitions and ensure that goods are not issued more than requested.
• Conduct spot check to ensure that the goods received are as per specifications and the deliveries of goods by suppliers are consistent with the receiving schedule and the storerooms are not overstock especially during month – end.
• Audit monthly stock and prepare reconciliation on all stockrooms.
• Post actual stock results in the system and print inventory valuation report.
• Reconcile all inventory accounts based on actual purchases and actual inventory stock take and allocate the expenses to the respective department based on their requisitions.
• Organize the bi-yearly stock – take on all operating equipment of the restaurant and prepare detail loss and breakage quantities and amount.

• Updating the material control system (FMC) with goods received notes (GRNs), stock transfers etc. and updating sales from POS-Micros system at the restaurants.
• Maintain FMC and POS systems.
• Coordinate with group IT division and/or service provider for FMC&POS to sort out any issues.

• Ideal Candidate must have at least three years working in a continental restaurant.

• Ensure that all guests are served to the hotels standard in the Restaurant / Bar / Lounge areas.
• Display highest standards of hospitality and welcome are demonstrated at all times within all food and beverage areas.
• Takes orders for, serves (where applicable, prepares) food and beverages to guests as per the hotels standards in a friendly, timely and efficient manner.

• Greets guests and presents them with the menu.
• Informs guests about the special items for the day and menu changes if any.
• Suggest food and beverages to the guest and also try to upsell.
• Take food and beverage orders from the guest on the order taking pads or on the handheld Point of sale (POS) system (MICROS).
• Obtaining revenues, issuing receipts, accepting payments, returning the change.
• Performing basic cleaning tasks as needed or directed by supervisor.
• Filling in for absent staff as needed
• Punch the order on the POS machine and make sure to enter the special requirements made by the guest while ordering the food. Eg: No Garlic, less spicy etc., without egg etc.
• Communicate to the guest and provide assistance with their queries.
• Co – ordinate with the bus person, kitchen staff, bar staff to ensure smooth operation and guest satisfaction.
• Serve food and beverage to the guest as per the course of order.
• Observes guests and ensure their satisfaction with the food and service.
• Promptly respond to guest with any additional request.
• Maintaining proper dining experience, delivering items, fulfilling customer needs, offering desserts and drinks, removing courses, replenishing utensils, refilling glasses.
• Prepare mixed drinks for service to your customers table.
• Properly open and pour wine at the table-side.
• Adhere to grooming and appearance standards consistently.
• Understands and can communicate products and services available at the resort.
• Assist busy persons with stocking and maintain the restaurant par stock levels and side station.
• Help other areas of the restaurant such as answering telephones and completing financial transactions.
• Print closing report and drop the cash with the front office / accounts department.
• Tally the Credit Card settlements for the day with the batch closing report from EDC machine.
• Close the shift on the POS terminal.

• Ideal candidate must have a minimum of two years experience working in a continental restaurant.
• Must have some familiarity with basic cooking skills.

• They have the basics down, but are constantly on the look-out for new trends, micro-local offerings, and guests’ evolving needs.
• This individual should be passionate about the guest service experience, but also have an eye for detail – from the money that moves through their hands, to the information they provide to guests, to the accuracy of their reports.
• No matter what position you are in, there are a few things that are critical to success: making sure you have a safe work environment, following company policies and procedures, ensuring your uniform and personal appearance are clean and professional, maintaining confidentiality, and protecting company assets.
• As a bar tender, you’ll be on your feet and moving around (stand, sit, or walk for an extended period of time) and taking a hands-on approach to your work (move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance).
• You’ll need to make sure you have everything you need when you need it (reach overhead and below the knees, including bending, twisting, pulling, and stooping).
• Doing all these things well (and other things that come your way) is the foundation of the job.
• Ultimately, the real hallmark of the Bartender role is driving a best-in-class guest experience, inspiring guests and ambassadors alike to live life to discover

• Have bar set up “ready to go” 15 minutes before function is schedules to start.
  • This involves – An adequate supply of the following (to last through the duration of the function, if possible): Ice, water, mixer, all ingredients necessary for preparing drinks, Glasses, garnishes, napkin and side towel, Matches/ashtrays cigarettes.
• Prepare and served drinks as per standards, policies procedures using a jigger as all times.
• Ensure the proper storage of liquor, fruit and equipment, all liquor to be secure.
• To comply with all local laws and regulations.
• To report issues or requirements to the supervisors.
• To have a clean uniform and impeccable personal grooming in compliance with company standards.
• To be at the assigned work area, in uniform, and ready to work at the time that is scheduled.

• Ideal candidate must be knowledgeable about various cocktails, mocktails, coffee preparation, milk shakes and smoothies.

• 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
  • 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
  • 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
  • Ensuring that all employees adhere to the company’s uniform standards
  • 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

• 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
• 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.

• Must be willing to report to & work with store manager
• Compiles and maintains records of quantity, type, and value of material, equipment, merchandise, or supplies stocked in establishment: Counts material, equipment, merchandise, or supplies in stock and posts totals to inventory records, manually or using computer.
• Compares inventories to office records or computes figures from records, such as sales orders, production records, or purchase invoices to obtain current inventory.
• Verifies clerical computations against physical count of stock and adjusts errors in computation or count, or investigates and reports reasons for discrepancies.
• Compiles information on receipt or disbursement of material, equipment, merchandise, or supplies, and computes inventory balance, price, and cost.
• Prepares reports, such as inventory balance, price lists, and shortages.
• Prepares list of depleted items and recommends survey of defective or unusable items..
• May stock and issue materials or merchandise.
• Manage and maintain the company’s material and stocked product inventory including stock profiles and stock locations
• Manage and control perpetual inventory stock counting / inventory accuracy checks
• Minimise overstocks and removal of obsolete / redundant raw materials to maximize availability of working capital
• Ensure that goods inward / stock control department is well organised and controlled to sufficiently support production and the goals of the business.
• Ensure incoming product is receipted and managed appropriately according to company procedure.
• Ensure materials are ready and available for production as and when required.

• Ideal Candidate must have minimum of three years working in a continental restaurant/ catering set up.

• Oversees and administers the operations of a store.
• Receives, identifies and verifies merchandise.
• Provides information to and assists customers
• Maintains inventory.
• Uses inventory management software.
• Prepares purchase requisitions for the replacement of stock.
• Contacts suppliers or searches catalogues to determine price and additional details concerning new items.
• Verifies clerical computations against physical count of stock and adjusts errors in computation or count, or investigates and reports reasons for discrepancies.
• Report to the operations manager
• Compiles and maintains records of quantity, type, and value of material, equipment, merchandise, or supplies stocked in establishment: Counts material, equipment, merchandise, or supplies in stock and posts totals to inventory records, manually or using

• Ideal Candidate must have minimum of three years working in a continental restaurant/ catering set up.