Manager

Your tasks

• Oversee daily food and beverage operations.
• Monitor food costs, beverage costs, profit margins, and budget compliance.
• Manage inventory, purchasing, stock control, and wastage.
• Develop menus, set pricing, and conduct regular costing analysis.
• Supervise, train, and manage F&B staff.
• Maintain service quality, hygiene, and customer satisfaction.
• Prepare operational and financial performance reports.

Requirements

• Minimum of an HND in Hospitality Management, Food Science, or a related field.
• Minimum of 4 years in F&B operations, preferably in a managerial role
• Strong knowledge of food and beverage costing, cost control, budgeting, and menu pricing
• Proficiency in inventory management, portion control, and waste reduction
• Strong leadership, communication, and customer service skills
• Knowledge of food safety and hygiene standards.