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Vacancy! Blue Lodge Catering Limited


A Food & Beverage Supervisor is needed at 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:

20th December, 2017

Food & Beverage Supervisor


Role Summary
-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‚Äôs 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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