Responsibilities Business activities:
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.
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.
Planning and coordinating menus.
Front-of-house:
Coordinating the entire operation of the restaurant during scheduled shifts.
Managing staff and providing them with feedback.
Responding to customer complaints.
Ensuring that all employees adhere to the company’s uniform standards.
Meeting and greeting customers and organising table reservations.
Advising customers on menu and wine choice.
Job Requirements
Ideal candidate must reside very close to the Lagos Island axis
Must have a minimum of 5 years practical experience in the food & beverage industry
Must be an experienced hospitality person.
Interested and qualified candidates should send their CV’s to: jobs@bluelodgecatering.com
Apply via :
jobs@bluelodgecatering.com
