Blue Lodge Catering Limited, a fast moving Bakery, Pastry and Restaurant located on the Island, Lagos State, is recruiting suitably qualified candidates fill the position below:

Job Position: Food & Beverage Supervisor
Job Location
: Lagos
Job Description
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.
  • Participate in weekly and monthly bar stock count when required.

Manage Restaurant operations:

  • Maintain exceptional levels of customer service
  • Incentivise team members to maximize sales and revenue
  • Ensure communication meetings are conducted and post-meeting minutes generated
  • Recruit, manage, train and develop the Restaurant team
  • Manage guest queries in a timely and efficient manner
  • Accountable for monthly stock takes
  • 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
  • Coordinating the entire operation of the restaurant during scheduled shifts
  • Managing staff and providing them with feedback
  • Responding to customer complaints
  • 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
  • Recruiting, training and motivating staff
  • Maintaining high standards of quality control, hygiene, and health and safety
  • Planning and coordinating menus
  • 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
  • Checking stock levels and ordering supplies

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