F&B Manager

AI summary

Domeo Resources International is recruiting a Food & Beverage Manager for a luxury hotel operation in Aba, Abia State. The role provides strategic leadership across all F&B outlets including restaurants, bars, lounges, room service, banquets, and events. The successful candidate will drive revenue growth, ensure exceptional guest experiences, manage budgets and cost control, and lead a multi-outlet hospitality team to world-class standards.

• Strategic F&B leadership role overseeing all food and beverage outlets in a luxury hotel
• Location: Aba, Abia State, Nigeria
• Reports to General Manager with multiple direct reports across outlets
• Focus on revenue generation, cost control, and world-class guest experience
• Collaboration with Executive Chef, Sales & Marketing, and other key departments

Original source description

F&B Manager at Domeo Resources International ⏲ Aug 12, 2026, 11:01 AM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: F&B Manager Location: Aba, Abia State Reports to: General Manager Direct Reports: Restaurant Manager / Supervisors, Bar Supervisor, Banquet / Events Supervisor, Room Service Supervisor, Stewarding Supervisor Main Function 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 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. 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. Role Responsibilities: Food & Beverage Operations Management: Ensure all restaurants, bars, lounges, room service, banquet facilities, executive lounges, cafés, pool bars, and other F&B outlets operate efficiently. Coordinate opening and closing procedures for all outlets. Monitor daily outlet performance and ensure operational readiness. Ensure compliance with hotel Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements. Ensure consistent delivery of world-class food and beverage experiences. Develop operational strategies to improve service quality, productivity, and profitability. Plan, organize, direct, and supervise all Food & Beverage operations across the hotel. Guest Experience: & Service Excellence : Resolve guest complaints promptly and professionally. Ensure personalized service for VIPs, dignitaries, corporate guests, and special events. Promote a culture of hospitality excellence throughout the department. Develop initiatives that enhance guest loyalty and repeat business. Monitor guest satisfaction surveys, online reviews, and service quality reports. Personally engage with guests to obtain feedback and ensure satisfaction. Ensure exceptional guest service is delivered across all F&B outlets. Revenue Generation & Business Development: Collaborate with Sales & Marketing to drive restaurant, banquet, conference, and event business. Develop upselling and cross-selling initiatives across all F&B outlets. Increase outlet profitability through innovative promotions, themed events, and seasonal offerings. Monitor Average Spend Per Guest and outlet performance. Develop strategies to maximize food and beverage revenue. Identify new business opportunities and revenue streams. Analyze sales trends and implement revenue enhancement strategies. Budgeting, Financial Management & Cost Control: Analyze financial performance and prepare monthly management reports. Review daily sales reports, cash reconciliations, and outlet revenue reports. Prepare and manage annual departmental operating and capital budgets. Work closely with the Finance Department on budgeting, forecasting, and financial reporting. Monitor food cost, beverage cost, labour cost, utility consumption, and operating expenses. Monitor departmental revenues and expenditures against approved budgets. Implement initiatives that improve profitability while maintaining service quality. Ensure compliance with approved financial controls and cost management procedures. Menu Planning & Product Development: Collaborate with the Executive Chef to develop menus that reflect the hotel's brand identity and market positioning. Monitor food presentation, portion control, and consistency. Participate in menu engineering, recipe costing, pricing, and profitability analysis. Introduce seasonal menus, promotions, and signature dining experiences. Review menu performance and remove underperforming items. Ensure food and beverage offerings remain innovative and competitive. Quality Assurance & Food Safety: Ensure compliance with local health regulations and licensing requirements. Monitor cleanliness and presentation of all dining areas. Ensure compliance with all food safety, hygiene, sanitation, and HACCP standards. Conduct routine inspections of restaurants, bars, kitchens, storage areas, and service stations. Coordinate internal quality audits and corrective action plans. Ensure food and beverages meet established quality standards before being served. Inventory, Procurement & Asset Management: Minimize wastage, spoilage, breakages, pilferage, and unauthorized consumption. Ensure proper storage and stock rotation using the FIFO principle. Verify inventory records and stock movements. Participate in stock counts and inventory audits. Monitor stock levels and ensure timely replenishment. Coordinate with Procurement to source quality products at competitive prices. Oversee inventory management for food, beverages, operating supplies, equipment, and assets. Banquet, Conference & Event Management: Ensure banquet operations are executed according to client requirements: and hotel standards. Coordinate event planning with the Sales & Events Department. Ensure adequate staffing and equipment for all functions. Review banquet event orders and operational plans. Oversee food and beverage services for conferences, meetings, weddings, banquets, and special events. Monitor event profitability and guest satisfaction. Team Leadership & Human Resource Management: Develop succession plans for key positions. Recruit, train, coach, mentor, and supervise Food & Beverage employees. Conduct performance appraisals and identify staff development needs. Prepare duty rosters and manpower schedules. Ensure compliance with grooming, attendance, and disciplinary standards. Conduct regular departmental meetings and training sessions. Promote teamwork, employee engagement, and service excellence. Health, Safety & Security: Promote safe food handling and hygiene practices. Ensure safe handling and storage of food products and beverages. Ensure employees use Personal Protective Equipment (PPE) where required. Coordinate emergency response procedures within the department. Ensure compliance with occupational health, food safety, fire safety, and environmental regulations. Monitor accident prevention and workplace safety. Coordination with Other Departments: Collaborate with Sales & Marketing on promotions, events, and corporate functions. Liaise with Engineering regarding equipment maintenance and repairs. Work closely with the Executive Chef to ensure seamless kitchen and service operations. Liaise with Housekeeping regarding outlet cleanliness and event setup. Work with Procurement to ensure uninterrupted supply of food and beverages. Coordinate with Finance on revenue reconciliation and budget management. Work with Security to ensure guest and staff safety during events. Coordinate with Front Office regarding guest arrivals, VIPs, room service, and special requests. Reporting & Administration: Prepare daily, weekly, monthly, quarterly, and annual departmental reports. Maintain accurate operational records, licences, permits, and compliance documentation. Monitor departmental Key Performance Indicators (KPIs). Present departmental performance reports during management meetings. Prepare business plans, budgets, forecasts, and performance reports. Analyze outlet performance, guest feedback, sales, profitability, and operational trends. Compliance & Continuous Improvement: Drive continuous improvement in guest service, operational efficiency, and profitability. Ensure compliance with company policies, SOPs, statutory regulations, and luxury hospitality standards. Identify operational improvement opportunities. Promote sustainability initiatives including waste reduction, recycling, and energy conservation. Support internal and external audits. Introduce innovative service concepts and technology solutions. Qualifications and Requirements: Education: and Certifications: Professional F&B or culinary management certification is an advantage. Bachelor's Degree or HND in Hotel & Catering Management, Business Administration, or related field. Experience: 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: POS and inventory systems. F&B cost control. Menu engineering. HACCP / food safety standards. Events and banquet operations. Soft Skills: Attention to detail. Problem-solving under pressure. Guest-centric leadership. Negotiation with vendors / clients. Team management and training. How to Apply Interested and qualified candidates should forward their CV and Cover Letter to [email protected] using "F&B Manager_Abuja" as the subject of the email. Note : Only shortlisted candidates will be contacted. Application Deadline: 31st August, 2026. View all Jobs in Nigeria Abia State