F&B Manager

AI summary

Domeo Resources International is hiring a full-time F&B Manager in Aba, Abia, Nigeria. The role leads all food and beverage operations across restaurants, bars, lounges, room service, banquets, and events, ensuring luxury-hotel service standards, revenue growth, cost control, and guest satisfaction. The position reports to the General Manager and works closely with the Executive Chef and other departments.

• Full-time F&B Manager role in Aba, Abia, Nigeria
• Leads all restaurants, bars, lounges, room service, banquets, and events
• Accountable for revenue, profitability, and luxury service standards
• Reports to the General Manager with multiple direct reports
• Requires strategic leadership and cross-department coordination

Original source description

F & B Manager at Domeo Resources International ⏲ Aug 17, 2026, 2:03 PM ⋕ 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 Employment Type: Full Time Reports to: General Manager Direct Reports: Restaurant Manager/Supervisors, Bar Supervisor, Banquet/Events Supervisor, Main Function 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 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. Role Responsibilities: Food & Beverage Operations Management: Ensure compliance with hotel Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements. Monitor daily outlet performance and ensure operational readiness. Plan, organize, direct, and supervise all Food & Beverage operations across the hotel. Coordinate opening and closing procedures for all outlets. Ensure all restaurants, bars, lounges, room service, banquet facilities, executive lounges, cafés, pool bars, and other F&B outlets operate efficiently. Ensure consistent delivery of world-class food and beverage experiences. Develop operational strategies to improve service quality, productivity, and profitability. Guest Experience: & Service Excellence: Ensure personalized service for VIPs, dignitaries, corporate guests, and special events. Ensure exceptional guest service is delivered across all F&B outlets. 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. Promote a culture of hospitality excellence throughout the department. Resolve guest complaints promptly and professionally. Revenue Generation & Business Development: Analyze sales trends and implement revenue enhancement strategies. Develop upselling and cross-selling initiatives across all F&B outlets. Collaborate with Sales & Marketing to drive restaurant, banquet, conference, and event business. Monitor Average Spend Per Guest and outlet performance. Increase outlet profitability through innovative promotions, themed events, and seasonal offerings. Identify new business opportunities and revenue streams. Develop strategies to maximize food and beverage revenue. Budgeting, Financial Management & Cost Control: Work closely with the Finance Department on budgeting, forecasting, and financial reporting. Review daily sales reports, cash reconciliations, and outlet revenue reports. Monitor departmental revenues and expenditures against approved budgets. Ensure compliance with approved financial controls and cost management procedures. Implement initiatives that improve profitability while maintaining service quality. Monitor food cost, beverage cost, labour cost, utility consumption, and operating expenses. Analyze financial performance and prepare monthly management reports. Prepare and manage annual departmental operating and capital budgets. 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. Introduce seasonal menus, promotions, and signature dining experiences. Participate in menu engineering, recipe costing, pricing, and profitability analysis. Review menu performance and remove underperforming items. Ensure food and beverage offerings remain innovative and competitive. 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: Participate in stock counts and inventory audits. Monitor stock levels and ensure timely replenishment. Oversee inventory management for food, beverages, operating supplies, equipment, and assets. Minimize wastage, spoilage, breakages, pilferage, and unauthorized consumption. Verify inventory records and stock movements. Coordinate with Procurement to source quality products at competitive prices. Ensure proper storage and stock rotation using the FIFO principle. Banquet, Conference & Event Management: Review banquet event orders and operational plans. Monitor event profitability and guest satisfaction. Ensure adequate staffing and equipment for all functions. Oversee food and beverage services for conferences, meetings, weddings, banquets, and special events. Ensure banquet operations are executed according to client requirements: and hotel standards. Coordinate event planning with the Sales & Events Department. Team Leadership & Human Resource Management: Promote teamwork, employee engagement, and service excellence. Recruit, train, coach, mentor, and supervise Food & Beverage employees. Prepare duty rosters and manpower schedules. Conduct regular departmental meetings and training sessions. Conduct performance appraisals and identify staff development needs. Develop succession plans for key positions. Ensure compliance with grooming, attendance, and disciplinary standards. Health, Safety & Security: Ensure compliance with occupational health, food safety, fire safety, and environmental regulations. Ensure safe handling and storage of food products and beverages. 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. Coordination with Other Departments: Liaise with Housekeeping regarding outlet cleanliness and event setup. Liaise with Engineering regarding equipment maintenance and repairs. Work with Security to ensure guest and staff safety during events. Work with Procurement to ensure uninterrupted supply of food and beverages. Collaborate with Sales & Marketing on promotions, events, and corporate functions. Coordinate with Front Office regarding guest arrivals, VIPs, room service, and special requests. Work closely with the Executive Chef to ensure seamless kitchen and service operations. Coordinate with Finance on revenue reconciliation and budget management. Reporting & Administration Prepare daily, weekly, monthly, quarterly, and annual departmental reports. Present departmental performance reports during management meetings. Analyze outlet performance, guest feedback, sales, profitability, and operational trends. Maintain accurate operational records, licences, permits, and compliance documentation. Prepare business plans, budgets, forecasts, and performance reports. Monitor departmental Key Performance Indicators (KPIs). Compliance & Continuous Improvement: Support internal and external audits. Ensure compliance with company policies, SOPs, statutory regulations, and luxury hospitality standards. Promote sustainability initiatives including waste reduction, recycling, and energy conservation. Introduce innovative service concepts and technology solutions. Identify operational improvement opportunities. Drive continuous improvement in guest service, operational efficiency, and profitability. Qualifications and Requirements: Education: and Certifications Strong knowledge of F&B cost control, POS systems, and HACCP standards. Possess a 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. Skills: Technical Skills: Attention to detail Problem-solving under pressure POS and inventory systems Events and banquet operations Soft Skills F&B cost control HACCP/food safety standards Team management and training Negotiation with vendors/clients Menu engineering Guest-centric leadership How to Apply Interested and qualified candidates should forward their CVs and cover letters to [email protected] with “F&B Manager_Aba” as the subject of the email. Note: Applicants must be available to attend physical interviews in Aba and must be located in Aba or have accommodation in Aba. Only shortlisted candidates will be contacted. Application Deadline: 31st August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State