Food & Beverage Supervisor

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