Hospitality

F&b Manager At Domeo Resources International (dri)

Domeo Resources International (DRI)·Abia, nigeria·Full Time·Contract
HospitalityFull TimeContract
-View details & apply →

Main Functions

  • The Food & Beverage Manager is responsible for the strategic leadership, planning, coordination, and overall management of all Food & Beverage operations to ensure exceptional guest experiences, operational excellence, financial performance, and compliance with the standards of a superior luxury hotel.
  • The role oversees all restaurants, bars, lounges, room service, banquets, conferences, outdoor catering, executive lounges, minibar operations, and other food and beverage outlets, ensuring that products and services consistently exceed guest expectations.
  • The Food & Beverage Manager is accountable for maximizing revenue and profitability while maintaining the highest standards of food quality, beverage quality, hygiene, service excellence, cost control, inventory management, and employee performance. The role collaborates closely with the Executive Chef, Sales & Marketing, Front Office, Housekeeping, Finance, Procurement, Engineering, and other departments to deliver seamless dining experiences and achieve the hotel's strategic objectives.

Role Responsibilities

Food & Beverage Operations Management:

  • Plan, organize, direct, and supervise all Food & Beverage operations across the hotel.
  • Ensure all restaurants, bars, lounges, room service, banquet facilities, executive lounges, cafés, pool bars, and other F&B outlets operate efficiently.
  • Develop operational strategies to improve service quality, productivity, and profitability.
  • Ensure compliance with hotel Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements.
  • Monitor daily outlet performance and ensure operational readiness.
  • Coordinate opening and closing procedures for all outlets.
  • Ensure consistent delivery of world-class food and beverage experiences.

Guest Experience & Service Excellence:

  • Ensure exceptional guest service is delivered across all F&B outlets.
  • Personally engage with guests to obtain feedback and ensure satisfaction.
  • Monitor guest satisfaction surveys, online reviews, and service quality reports.
  • Resolve guest complaints promptly and professionally.
  • Develop initiatives that enhance guest loyalty and repeat business.
  • Ensure personalized service for VIPs, dignitaries, corporate guests, and special events.
  • Promote a culture of hospitality excellence throughout the department.

Revenue Generation & Business Development:

  • Develop strategies to maximize food and beverage revenue.
  • Increase outlet profitability through innovative promotions, themed events, and seasonal offerings.
  • Collaborate with Sales & Marketing to drive restaurant, banquet, conference, and event business.
  • Develop upselling and cross-selling initiatives across all F&B outlets.
  • Analyze sales trends and implement revenue enhancement strategies.
  • Identify new business opportunities and revenue streams.
  • Monitor Average Spend Per Guest and outlet performance.

Budgeting, Financial Management & Cost Control:

  • Prepare and manage annual departmental operating and capital budgets.
  • Monitor departmental revenues and expenditures against approved budgets.
  • Analyze financial performance and prepare monthly management reports.
  • Monitor food cost, beverage cost, labour cost, utility consumption, and operating expenses.
  • Ensure compliance with approved financial controls and cost management procedures.
  • Review daily sales reports, cash reconciliations, and outlet revenue reports.
  • Implement initiatives that improve profitability while maintaining service quality.
  • Work closely with the Finance Department on budgeting, forecasting, and financial reporting.

Menu Planning & Product Development:

  • Collaborate with the Executive Chef to develop menus that reflect the hotel's brand identity and market positioning.
  • Participate in menu engineering, recipe costing, pricing, and profitability analysis.
  • Review menu performance and remove underperforming items.
  • Introduce seasonal menus, promotions, and signature dining experiences.
  • Ensure food and beverage offerings remain innovative and competitive.
  • Monitor food presentation, portion control, and consistency.

Quality Assurance & Food Safety:

  • Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards.
  • Conduct routine inspections of restaurants, bars, kitchens, storage areas, and service stations.
  • Ensure food and beverages meet established quality standards before being served.
  • Monitor cleanliness and presentation of all dining areas.
  • Ensure compliance with local health regulations and licensing requirements.
  • Coordinate internal quality audits and corrective action plans.

Inventory, Procurement & Asset Management:

  • Oversee inventory management for food, beverages, operating supplies, equipment, and assets.
  • Monitor stock levels and ensure timely replenishment.
  • Coordinate with Procurement to source quality products at competitive prices.
  • Verify inventory records and stock movements.
  • Participate in stock counts and inventory audits.
  • Minimize wastage, spoilage, breakages, pilferage, and unauthorized consumption.
  • Ensure proper storage and stock rotation using the FIFO principle.

Banquet, Conference & Event Management:

  • Oversee food and beverage services for conferences, meetings, weddings, banquets, and special events.
  • Coordinate event planning with the Sales & Events Department.
  • Ensure banquet operations are executed according to client requirements and hotel standards.
  • Review banquet event orders and operational plans.
  • Monitor event profitability and guest satisfaction.
  • Ensure adequate staffing and equipment for all functions.

Team Leadership & Human Resource Management:

  • Recruit, train, coach, mentor, and supervise Food & Beverage employees.
  • Conduct performance appraisals and identify staff development needs.
  • Prepare duty rosters and manpower schedules.
  • Promote teamwork, employee engagement, and service excellence.
  • Ensure compliance with grooming, attendance, and disciplinary standards.
  • Conduct regular departmental meetings and training sessions.
  • Develop succession plans for key positions.

Health, Safety & Security:

  • Ensure compliance with occupational health, food safety, fire safety, and environmental regulations.
  • Promote safe food handling and hygiene practices.
  • Ensure employees use Personal Protective Equipment (PPE) where required.
  • Monitor accident prevention and workplace safety.
  • Coordinate emergency response procedures within the department.
  • Ensure safe handling and storage of food products and beverages.

Coordination with Other Departments:

  • Work closely with the Executive Chef to ensure seamless kitchen and service operations.
  • Coordinate with Front Office regarding guest arrivals, VIPs, room service, and special requests.
  • Liaise with Housekeeping regarding outlet cleanliness and event setup.
  • Collaborate with Sales & Marketing on promotions, events, and corporate functions.
  • Work with Procurement to ensure uninterrupted supply of food and beverages.
  • Coordinate with Finance on revenue reconciliation and budget management.
  • Liaise with Engineering regarding equipment maintenance and repairs.
  • Work with Security to ensure guest and staff safety during events.

Reporting & Administration:

  • Prepare daily, weekly, monthly, quarterly, and annual departmental reports.
  • Monitor departmental Key Performance Indicators (KPIs).
  • Analyze outlet performance, guest feedback, sales, profitability, and operational trends.
  • Prepare business plans, budgets, forecasts, and performance reports.
  • Maintain accurate operational records, licences, permits, and compliance documentation.
  • Present departmental performance reports during management meetings.

Compliance & Continuous Improvement:

  • Ensure compliance with company policies, SOPs, statutory regulations, and luxury hospitality standards.
  • Support internal and external audits.
  • Identify operational improvement opportunities.
  • Introduce innovative service concepts and technology solutions.
  • Promote sustainability initiatives including waste reduction, recycling, and energy conservation.
  • Drive continuous improvement in guest service, operational efficiency, and profitability.

Qualifications and Requirements

Education and Certifications:

  • Bachelor's Degree or HND in Hotel & Catering Management, Business Administration, or related field.
  • Professional F&B or culinary management certification is an advantage.
  • Minimum of 5 years' F&B experience, with at least 2 years in a managerial role in a luxury or upscale hotel/restaurant environment.
  • Strong knowledge of F&B cost control, POS systems, and HACCP standards.

Skills:

Technical Skills:

  • F&B cost control
  • POS and inventory systems
  • Menu engineering
  • HACCP/food safety standards
  • Events and banquet operations Soft Skills
  • Guest-centric leadership
  • Team management and training
  • Negotiation with vendors/clients
  • Problem-solving under pressure
  • Attention to detail.

Key skills

BA/BSc/HND
Apply Now
Send your CV along with a cover letter to[email protected]

Please use the job title as the subject line of your email.

At a glance

Company

Domeo Resources International (DRI)

Location

Abia, nigeria

Employment

Full Time

Work style

Contract

Experience

Valid until

Not specified

Created

September 8, 2026

More opportunities

Similar roles you might like

Cashier At Edo Heritage Hotel

Edo Heritage Hotel

Edo, nigeria

full-time

JOB PURPOSE The F&B Cashier is responsible for accurately processing and recording all payments generated from the Restaurant and Bush Bar. The Cashier shall ensure that every food and beverage sale is properly captured in the hotel's billing/POS system and that every POS payment receipt, cash payment, or transfer corresponds with the correct customer bill/order. The Cashier is also responsible for preventing revenue leakages by ensuring that no food or beverage is served without a properly raised bill and that all bills are accurately settled and accounted for. KEY RESPONSIBILITIES CUSTOMER BILLING Receive and process bills generated from the Restaurant and Bush Bar. Verify that bills contain the correct items, quantities and prices before payment. Confirm that all food and beverages ordered by customers have been properly entered into the billing/POS system. Ensure that no customer leaves without settling their bill or obtaining proper authorization for an outstanding bill. Ensure that all bills are properly closed after payment. MATCHING POS RECEIPTS WITH CUSTOMER BILLS This is one of the Cashier's most important responsibilities. For every POS transaction, the Cashier must: Match the POS receipt with the correct customer bill. Confirm that the amount on the POS receipt is exactly the same as the amount on the customer bill. Confirm that the POS receipt is for the current transaction. Check the date and transaction details on the POS receipt. Ensure that an old POS receipt is never attached to a new customer bill. Ensure that a POS receipt belonging to another customer is never attached to a different bill. Ensure that duplicate receipts are not used to settle multiple bills. Confirm successful POS transactions before closing the bill. Attach or properly file the POS receipt with the corresponding customer bill as required. Immediately report any discrepancy between the POS receipt and customer bill to the F&B Manager/Accountant. No POS receipt should be accepted as evidence of payment until it has been matched with the corresponding customer bill. RESTAURANT & BUSH BAR OPERATIONS The Cashier shall work between the Restaurant and Bush Bar as assigned by Management. Responsibilities include: Receive bills from restaurant and bush bar operations. Process customer payments promptly. Ensure bills from both outlets are properly accounted for. Monitor transactions coming from waiters, waitresses, bartenders and other F&B staff. Ensure that every order served has a corresponding bill. Ensure that every closed bill has a corresponding payment. Communicate with the F&B team regarding unpaid, missing or disputed bills. Ensure that no unauthorized complimentary items, discounts or adjustments are processed. CASH HANDLING Receive cash payments from customers. Count cash received carefully. Give the correct balance/change to customers. Maintain the approved cashier float. Keep hotel cash secure. Never mix personal money with hotel funds. Never borrow from the cashier's cash. Record all cash transactions accurately. Balance cash at the end of each shift. POS PAYMENT PROCESSING Process POS payments accurately. Confirm the amount before processing each transaction. Confirm that the transaction was successful. Keep POS receipts properly organized. Report failed, reversed, declined or duplicated transactions immediately. Ensure that the correct payment method is recorded against the customer's bill. Never process a different amount from the approved customer bill without authorization. BILL CONTROL The Cashier must carefully monitor all F&B bills to ensure that: Every order has a bill. Every bill has the correct items. Every bill has the correct price. Every bill is properly settled. Every payment has supporting evidence. Every POS receipt matches the corresponding bill. No bill is closed without payment or authorized approval. No bill is deleted, cancelled or altered without authorization. DISCOUNTS, COMPLIMENTARY ITEMS, RETURNS & VOIDED BILLS The Cashier must not independently authorize: Discounts Complimentary meals or drinks Voided bills Cancelled items Refunds Returns Price changes Bill adjustments Any such transaction must have the required approval from the appropriate F&B Manager/Management personnel. All approved adjustments must be properly documented. DAILY F&B RECONCILIATION At the end of each shift/day, the Cashier shall reconcile: Total Restaurant sales. Total Bush Bar sales. Cash received. POS payments. Bank transfers where applicable. Number/value of customer bills. POS receipts. Cancelled/voided bills. Discounts. Complimentary items. Refunds or reversals. The Cashier must ensure that the sales recorded in the system correspond with the actual payments received. Any discrepancy must be immediately brought to the attention of the F&B Manager and Accountant. PREVENTION OF REVENUE LEAKAGE The Cashier is a key control point for F&B revenue. The Cashier must be vigilant against: Unbilled food or drinks. Undercharging customers. Wrong prices. Unauthorized discounts. Unauthorized complimentary items. Duplicate POS receipts. Old POS receipts being used for new bills. POS receipts attached to the wrong bills. Unpaid customer bills. Unauthorized cancellations. Unauthorized refunds. Manipulation of customer bills. Any suspected irregularity must be reported immediately. END-OF-SHIFT REPORT At the end of every shift, the Cashier shall prepare and submit the required report showing: Opening cash balance. Total Restaurant sales. Total Bush Bar sales. Total cash received. Total POS payments. Total transfers received, where applicable. Total discounts. Total voided/cancelled transactions. Total refunds/reversals. Closing cash balance. Outstanding discrepancies. Any unusual transaction or incident during the shift. HANDOVER At the end of the shift, the Cashier shall: Balance all cash. Reconcile POS transactions. Match POS receipts with customer bills. Organize all supporting documents. Report outstanding issues. Hand over cash and documents to the designated person. Ensure that the handover is properly documented and acknowledged. CASHIER'S DAILY CONTROL CHECK Before leaving duty, the Cashier must confirm: Every Restaurant bill is properly accounted for. Every Bush Bar bill is properly accounted for. Every POS receipt has been matched with the correct customer bill. POS amounts agree with customer bills. All cash received has been accounted for. All transfers have appropriate evidence. No old POS receipt has been used to settle a current bill. No duplicate POS receipt has been used. All discounts have proper authorization. All complimentary items have proper authorization. All voided/cancelled bills have proper authorization. All refunds have proper authorization. Cash has been balanced. All discrepancies have been reported. End-of-shift report has been completed and submitted. KEY PERFORMANCE INDICATORS (KPIs) The F&B Cashier will be evaluated based on: Accuracy of payment collection. 100% matching of POS receipts to customer bills. Accuracy of Restaurant and Bush Bar sales records. Accuracy of daily cash and POS reconciliation. Proper documentation of transactions. Prevention of revenue leakages. Proper handling of cash. Compliance with F&B financial controls. Prompt reporting of discrepancies. Accuracy and timely submission of daily cashier reports. Professional interaction with customers and F&B staff. Zero tolerance for unauthorized transactions.

7 days ago

Restaurant Supervisor At Yellowdoor Hotels

YellowDoor Hotels

Abuja, nigeria

full-time

Work Arrangement: On-site, rotating shifts (morning, afternoon, night) Compensation: 150,000 - 250,000 Job Overview YellowDoor Hotels is a boutique hotel in Abuja built for executives and discerning travelers who notice everything. The Living Room, our restaurant and bar, sets the tone. We need a Restaurant Supervisor who runs a tight floor, recovers guest issues before they escalate, and holds a team accountable with precision - shift after shift. Responsibilities Supervise wait staff, runners, and cleaners across rotating morning, afternoon, and night shifts Set and inspect table layouts before the first cover lands each service Monitor floor pace and service quality, correcting staff in real time Handle guest complaints on the spot - calm, fast, and resolved before escalation Coordinate with the kitchen on order timing, special requests, and cross-department issues Conduct pre-service briefings and submit daily operational reports to the F&B Manager Requirements 1-2 years of experience Floor supervision Guest complaint resolution Pre-service briefing Staff accountability Table setup and inspection Service pace management - Formal dining floor management Pre-shift briefing and team readiness Table management and cover pacing Staff performance documentation Kitchen and FOH coordination Preferred Qualifications Experience in a boutique or luxury hotel restaurant Familiarity with formal dining service rhythm and covers Basic incident documentation What the Role Offers Strong performers in this role are considered for senior floor supervisor or Food & Beverage operations leadership as the hotel grows. - Boutique, fast-moving, and high-standard. The team is professional and warm but holds each other accountable. Excellence is expected; excuses are not part of the culture.

12 days ago

F&b Manager At Landmark Africa Group

Landmark Africa Group

Lagos, nigeria

full-time

Interested applicant(s) should possess relevant qualifications and experience

2 months ago

Food & Beverage Manager At Landmark Africa Group

Landmark Africa Group

Lagos, nigeria

full-time

The Landmark Hotel is seeking an exceptional and results-driven Food & Beverage Manager to lead and elevate our F&B operations to world-class standards. This role is designed for a seasoned hospitality professional with a strong background in hotel operations, guest experience management, revenue optimization, and team leadership. We are looking for a strategic leader who understands the art of hospitality and the business behind it. As the F&B Manager, you will oversee all food and beverage operations across our outlets, ensuring operational excellence, outstanding guest satisfaction, service innovation, profitability, and high-performance team management. Key Responsibilities: Lead and manage all Food & Beverage operations across the hotel Drive revenue growth while maintaining exceptional service standards Develop and implement strategic operational initiatives Ensure excellent guest experience and customer satisfaction Manage budgets, inventory, cost control, and vendor relationships Mentor, and lead high-performing hospitality teams Ensure compliance with health, safety, and quality standards Collaborate with Executive Management on business growth strategies Ideal Candidate: Proven experience as an F&B Manager within a reputable luxury hotel or hospitality brand Strong leadership, communication, and people management skills Deep understanding of hospitality operations, financial management, and guest engagement Ability to thrive in a fast-paced, high-performance environment Passionate about excellence, innovation, and premium guest experiences If you are a hospitality leader with the expertise, vision, and drive to create exceptional dining and guest experiences, we would love to hear from you.

2 months ago

Food & Beverage Manager At Landmark Africa Group

Landmark Africa Group

Lagos, nigeria

full-time

The Landmark Hotel is seeking an exceptional and results-driven Food & Beverage Manager to lead and elevate our F&B operations to world-class standards. This role is designed for a seasoned hospitality professional with a strong background in hotel operations, guest experience management, revenue optimization, and team leadership. We are looking for a strategic leader who understands the art of hospitality and the business behind it. As the F&B Manager, you will oversee all food and beverage operations across our outlets, ensuring operational excellence, outstanding guest satisfaction, service innovation, profitability, and high-performance team management. Key Responsibilities: Lead and manage all Food & Beverage operations across the hotel Drive revenue growth while maintaining exceptional service standards Develop and implement strategic operational initiatives Ensure excellent guest experience and customer satisfaction Manage budgets, inventory, cost control, and vendor relationships Mentor, and lead high-performing hospitality teams Ensure compliance with health, safety, and quality standards Collaborate with Executive Management on business growth strategies Ideal Candidate: Proven experience as an F&B Manager within a reputable luxury hotel or hospitality brand Strong leadership, communication, and people management skills Deep understanding of hospitality operations, financial management, and guest engagement Ability to thrive in a fast-paced, high-performance environment Passionate about excellence, innovation, and premium guest experiences If you are a hospitality leader with the expertise, vision, and drive to create exceptional dining and guest experiences, we would love to hear from you.

4 months ago

F&b Manager At Domeo Resources International (dri)
Abia, nigeria
Apply →