22 Fine Dining Server jobs in Nigeria

*WORKPEDIA JOB ALERT*

*Position:* Food & Beverage (F&B) Supervisor

*Industry:* Hospitality / Restaurant Management

*Location:* Ikeja, Lagos

*Employment Type:* Full-time | On-site

*Salary:* ₦100,000 – ₦50,000 Monthly

*Job Summary*

Our client, a hospitality and restaurant business, is seeking an F&B Supervisor to oversee daily food and beverage operations. The role involves managing staff, ensuring excellent customer service, maintaining hygiene standards, and ensuring smooth running of all F&B activities. The ideal candidate will be hands-on, detail-oriented, and experienced in supervising restaurant or hotel dining operations.

*Key Responsibilities*

Supervise daily F&B operations, ensuring high-quality service and customer satisfaction.

Manage staff schedules, training, and performance monitoring.

Oversee inventory, ordering, and stock control for food and beverages.

Ensure compliance with hygiene, safety, and quality standards.

Handle guest inquiries, feedback, and complaints professionally.

Support management in planning menus, promotions, and service improvements.

Monitor costs, reduce waste, and ensure profitability in F&B operations.

Prepare and present daily/weekly operational reports.

*Requirements*

OND/HND/B.Sc. in Hospitality, Business Administration, or related field.

Minimum of 3 years' experience in F&B supervision (hotel, lounge, or restaurant setting).

Strong leadership, communication, and customer service skills.

Knowledge of food safety and hygiene standards.

Ability to multitask and work under pressure.

Proficiency in POS systems and basic MS Office tools.

Must be based in or near Ikeja.

*Compensation & Benefits*

*Salary:* 0,000 – ₦1 000 Monthly

Career growth opportunities in a reputable hospitality company.

*To Apply:* Send your CV to

or WhatsApp with the subject line "F&B Supervisor – Ikeja"

Job Type: Full-time

Pay: ₦1 000.00 per month

Our client is a luxury community offering nature-inspired hospitality resorts, in suite wellness, relaxation and recreation experience for both residents and visitors.

Job Summary

We seek an experienced and dynamic Complex Food & Beverage Manager to oversee the strategic and day-to-day operations of all F&B outlets and conferencing facilities across the estate. This leadership role carries responsibility for service excellence, financial performance, team development, and operational efficiency across multiple venues.

Operational Oversight

People & Performance Management

Financial Management

Event & Conferencing Coordination

Systems & Reporting

Responsibilities

• Client-Facing Responsibilities:
• Greet and attend to clients courteously during meetings, events, and office visits.

Employee Support Responsibilities:

• Provide refreshments and manage office tea/coffee/snack service for staff as scheduled.
• Assist in coordinating lunch/break services for employees, where applicable.
• Maintain cleanliness and hygiene in staff dining areas, pantry, and kitchen facilities.
• Assist with replenishing consumables (beverages, utensils, snacks, and supplies).
• Report stock levels and coordinate with procurement/office admin for timely restocking.
• Serve refreshments, snacks, and meals as required, ensuring timely and professional service.
• Maintain a clean, welcoming, and professional refreshment/meeting area at all times.
• Support in the setup of boardrooms, meeting spaces, and events with F&B requirements.
• Ensure excellent customer service that reflects the brand image of Club Concierge.

Operational & Compliance Duties:

• Follow food safety, hygiene, and sanitation standards in line with Nigerian health and safety regulations.
• Handle food and beverages with care, ensuring proper storage and freshness.
• Monitor and maintain service equipment (kettles, coffee machines, dispensers, etc.) to ensure functionality.
• Adhere to the company's hospitality service standards and culture guidelines.
• Support in small-scale office events, celebrations, and special functions.

Key Skills & Competencies:

• Excellent customer service and interpersonal skills.
• Strong sense of cleanliness, hygiene, and attention to detail.
• Professional appearance and ability to represent the company positively.
• Ability to multitask and manage time effectively.
• Good communication skills and a service-oriented mindset.
• Basic knowledge of food handling and hygiene practices.

Qualifications & Experience:

• Minimum SSCE (Secondary School Certificate); additional training in hospitality or F&B is an advantage.
• Prior experience in a hospitality, restaurant, or corporate office F&B service role preferred.
• Basic knowledge of health and safety regulations in food handling.
• Proven ability to work in a fast-paced, client-facing environment.

Job Type: Full-time

Pay: ₦100, ₦150,000.00 per month

Ability to commute/relocate:

• Lagos: Reliably commute or planning to relocate before starting work (Required)

Role Description

This is a contract role for a Food & Beverage Supervisor / Waiter / Waitress. The role requires overseeing day-to-day operations within the food and beverage department, ensuring service standards are met, supervising staff, and providing excellent customer service. The responsibilities also include handling customer inquiries, taking orders, serving food and beverages, and maintaining a clean and tidy environment. This is an on-site role, located in Benin City.

Qualifications

• Supervisory Skills and Service Standards
• Food Service and Customer Service skills
• Excellent Communication skills
• Ability to work on-site in Benin City
• Prior experience in food and beverage service or hospitality industry is a plus
• High school diploma or equivalent; further education in hospitality is a plus

Role:
Food and Beverage (F&B) Manager

Location: Lagos

Reports to:
General Manager / Hotel Director

Direct Restaurant Supervisors, Chefs, Bartenders, Waitstaff, and Stewards

Main Function

The Food and Beverage (F&B) Manager is responsible for overseeing all operations within the food and beverage department to ensure exceptional guest experiences, seamless service delivery, cost efficiency, and profitability. This role involves coordinating restaurants, bars, room service, banquets, and events. The ideal candidate must have a strong background in hospitality management, a deep understanding of F&B operations, and excellent leadership and interpersonal skills.

Role Responsibilities

Department Oversight and Service Excellence

●   Supervise the day-to-day operations of all F&B outlets, including restaurants, bars, banquets, and room service.

●   Ensure high standards of food quality, presentation, and service in line with the brand and guest expectations.

Menu and Product Management

●   Collaborate with the Executive Chef to design, update, and cost menus for profitability and customer appeal.

●   Monitor food and beverage trends to introduce innovative service offerings.

Financial Management and Cost Control

●   Manage departmental budgets, control food and beverage costs, and ensure effective stock management.

●   Analyze sales reports, forecast revenues, and implement strategies to increase profit margins.

Staff Management and Training

●   Lead, train, and motivate F&B team members to deliver top-tier service and comply with operational standards.

●   Conduct performance evaluations and enforce disciplinary measures when necessary.

Customer Engagement and Satisfaction

●   Interact with guests to gather feedback, resolve complaints, and ensure repeat patronage.

●   Create a welcoming, elegant, and customer-focused F&B environment.

Compliance and Safety

●   Enforce food safety, hygiene, and health regulations according to industry and local standards.

●   Maintain audit readiness and compliance documentation.

Event Coordination and Special Services

●   Oversee food and beverage arrangements for special events, meetings, and conferences.

●   Work closely with the Sales & Events team to deliver high-quality banquet and catering services.

Qualifications and Requirements

Education and Certifications

●   HND or B.Sc in Hospitality Management, Hotel & Catering, Business Administration, or related field.

●   Food Safety and HACCP certification is an added advantage.

Experience

●   Minimum of 5 years of progressive experience in food and beverage management, preferably in a  5-star hotel.

●   Strong experience in handling multiple outlets and banquet operations.

Skills

Operational and Financial Acumen

●   Strong grasp of F&B operations, budgeting, cost control, and revenue forecasting.

●   Skilled in using POS systems, stock management tools, and reservation software.

Leadership and Team Management

●   Proven ability to manage diverse teams and maintain high service standards.

●   Competence in staff development, delegation, and performance monitoring.

Guest Service and Communication

●   Excellent communication and interpersonal skills.

●   A customer-focused mindset with attention to detail and quality.

Menu and Product Knowledge

●   Good knowledge of international cuisine, wines, spirits, and fine dining service protocols.

●   Innovative and trend-aware with a passion for food and beverage excellence.

Crisis and Time Management

●   Calm under pressure with the ability to resolve guest or staff issues effectively.

●   Organized and efficient in managing multiple services or event schedules.

Method of Application

Interested and qualified candidates should forward their CVs and cover letters to with
Food and Beverage Manager
as the subject of the email on or before August 13, 2025. Only shortlisted candidates will be contacted.

Role:
Food and Beverage (F&B) Manager

Location: Lagos

Reports to:
General Manager / Hotel Director

Direct Restaurant Supervisors, Chefs, Bartenders, Waitstaff, and Stewards

Main Function

The Food and Beverage (F&B) Manager is responsible for overseeing all operations within the food and beverage department to ensure exceptional guest experiences, seamless service delivery, cost efficiency, and profitability. This role involves coordinating restaurants, bars, room service, banquets, and events. The ideal candidate must have a strong background in hospitality management, a deep understanding of F&B operations, and excellent leadership and interpersonal skills.

Role Responsibilities

Department Oversight and Service Excellence

●   Supervise the day-to-day operations of all F&B outlets, including restaurants, bars, banquets, and room service.

●   Ensure high standards of food quality, presentation, and service in line with the brand and guest expectations.

Menu and Product Management

●   Collaborate with the Executive Chef to design, update, and cost menus for profitability and customer appeal.

●   Monitor food and beverage trends to introduce innovative service offerings.

Financial Management and Cost Control

●   Manage departmental budgets, control food and beverage costs, and ensure effective stock management.

●   Analyze sales reports, forecast revenues, and implement strategies to increase profit margins.

Staff Management and Training

●   Lead, train, and motivate F&B team members to deliver top-tier service and comply with operational standards.

●   Conduct performance evaluations and enforce disciplinary measures when necessary.

Customer Engagement and Satisfaction

●   Interact with guests to gather feedback, resolve complaints, and ensure repeat patronage.

●   Create a welcoming, elegant, and customer-focused F&B environment.

Compliance and Safety

●   Enforce food safety, hygiene, and health regulations according to industry and local standards.

●   Maintain audit readiness and compliance documentation.

Event Coordination and Special Services

●   Oversee food and beverage arrangements for special events, meetings, and conferences.

●   Work closely with the Sales & Events team to deliver high-quality banquet and catering services.

Qualifications and Requirements

Education and Certifications

●   HND or B.Sc in Hospitality Management, Hotel & Catering, Business Administration, or related field.

●   Food Safety and HACCP certification is an added advantage.

Experience

●   Minimum of 5 years of progressive experience in food and beverage management, preferably in a  5-star hotel.

●   Strong experience in handling multiple outlets and banquet operations.

Skills

Operational and Financial Acumen

●   Strong grasp of F&B operations, budgeting, cost control, and revenue forecasting.

●   Skilled in using POS systems, stock management tools, and reservation software.

Leadership and Team Management

●   Proven ability to manage diverse teams and maintain high service standards.

●   Competence in staff development, delegation, and performance monitoring.

Guest Service and Communication

●   Excellent communication and interpersonal skills.

●   A customer-focused mindset with attention to detail and quality.

Menu and Product Knowledge

●   Good knowledge of international cuisine, wines, spirits, and fine dining service protocols.

●   Innovative and trend-aware with a passion for food and beverage excellence.

Crisis and Time Management

●   Calm under pressure with the ability to resolve guest or staff issues effectively.

●   Organized and efficient in managing multiple services or event schedules.

Method of Application

Interested and qualified candidates should forward their CVs and cover letters to with
Food and Beverage Manager
as the subject of the email on or before October 12, 2025. Only shortlisted candidates will be contacted.

Role:
Food and Beverage (F&B) Manager

Location: Lagos

Reports to:
General Manager / Hotel Director

Direct Restaurant Supervisors, Chefs, Bartenders, Waitstaff, and Stewards

Main Function

The Food and Beverage (F&B) Manager is responsible for overseeing all operations within the food and beverage department to ensure exceptional guest experiences, seamless service delivery, cost efficiency, and profitability. This role involves coordinating restaurants, bars, room service, banquets, and events. The ideal candidate must have a strong background in hospitality management, a deep understanding of F&B operations, and excellent leadership and interpersonal skills.

Role Responsibilities

Department Oversight and Service Excellence

●   Supervise the day-to-day operations of all F&B outlets, including restaurants, bars, banquets, and room service.

●   Ensure high standards of food quality, presentation, and service in line with the brand and guest expectations.

Menu and Product Management

●   Collaborate with the Executive Chef to design, update, and cost menus for profitability and customer appeal.

●   Monitor food and beverage trends to introduce innovative service offerings.

Financial Management and Cost Control

●   Manage departmental budgets, control food and beverage costs, and ensure effective stock management.

●   Analyze sales reports, forecast revenues, and implement strategies to increase profit margins.

Staff Management and Training

●   Lead, train, and motivate F&B team members to deliver top-tier service and comply with operational standards.

●   Conduct performance evaluations and enforce disciplinary measures when necessary.

Customer Engagement and Satisfaction

●   Interact with guests to gather feedback, resolve complaints, and ensure repeat patronage.

●   Create a welcoming, elegant, and customer-focused F&B environment.

Compliance and Safety

●   Enforce food safety, hygiene, and health regulations according to industry and local standards.

●   Maintain audit readiness and compliance documentation.

Event Coordination and Special Services

●   Oversee food and beverage arrangements for special events, meetings, and conferences.

●   Work closely with the Sales & Events team to deliver high-quality banquet and catering services.

Qualifications and Requirements

Education and Certifications

●   HND or B.Sc in Hospitality Management, Hotel & Catering, Business Administration, or related field.

●   Food Safety and HACCP certification is an added advantage.

Experience

●   Minimum of 2 years of progressive experience in food and beverage management, preferably in a  5-star hotel.

●   Strong experience in handling multiple outlets and banquet operations.

Skills

Operational and Financial Acumen

●   Strong grasp of F&B operations, budgeting, cost control, and revenue forecasting.

●   Skilled in using POS systems, stock management tools, and reservation software.

Leadership and Team Management

●   Proven ability to manage diverse teams and maintain high service standards.

●   Competence in staff development, delegation, and performance monitoring.

Guest Service and Communication

●   Excellent communication and interpersonal skills.

●   A customer-focused mindset with attention to detail and quality.

Menu and Product Knowledge

●   Good knowledge of international cuisine, wines, spirits, and fine dining service protocols.

●   Innovative and trend-aware with a passion for food and beverage excellence.

Crisis and Time Management

●   Calm under pressure with the ability to resolve guest or staff issues effectively.

●   Organized and efficient in managing multiple services or event schedules.

Method of Application

Interested and qualified candidates should forward their CVs and cover letters to with
Food and Beverage Manager - Lagos
as the subject of the email on or before October 12, 2025. Only shortlisted candidates will be contacted.

Role:
Food and Beverage (F&B) Manager (Expatriate)

Location: Lagos

Reports to:
General Manager / Hotel Director

Direct Restaurant Supervisors, Chefs, Bartenders, Waitstaff, and Stewards

Main Function

The Food and Beverage (F&B) Manager is responsible for overseeing all operations within the food and beverage department to ensure exceptional guest experiences, seamless service delivery, cost efficiency, and profitability. This role involves coordinating restaurants, bars, room service, banquets, and events. The ideal candidate must have a strong background in hospitality management, a deep understanding of F&B operations, and excellent leadership and interpersonal skills.

Role Responsibilities

Department Oversight and Service Excellence

●   Supervise the day-to-day operations of all F&B outlets, including restaurants, bars, banquets, and room service.

●   Ensure high standards of food quality, presentation, and service in line with the brand and guest expectations.

Menu and Product Management

●   Collaborate with the Executive Chef to design, update, and cost menus for profitability and customer appeal.

●   Monitor food and beverage trends to introduce innovative service offerings.

Financial Management and Cost Control

●   Manage departmental budgets, control food and beverage costs, and ensure effective stock management.

●   Analyze sales reports, forecast revenues, and implement strategies to increase profit margins.

Staff Management and Training

●   Lead, train, and motivate F&B team members to deliver top-tier service and comply with operational standards.

●   Conduct performance evaluations and enforce disciplinary measures when necessary.

Customer Engagement and Satisfaction

●   Interact with guests to gather feedback, resolve complaints, and ensure repeat patronage.

●   Create a welcoming, elegant, and customer-focused F&B environment.

Compliance and Safety

●   Enforce food safety, hygiene, and health regulations according to industry and local standards.

●   Maintain audit readiness and compliance documentation.

Event Coordination and Special Services

●   Oversee food and beverage arrangements for special events, meetings, and conferences.

●   Work closely with the Sales & Events team to deliver high-quality banquet and catering services.

Qualifications and Requirements

Education and Certifications

●   HND or B.Sc in Hospitality Management, Hotel & Catering, Business Administration, or related field.

●   Food Safety and HACCP certification is an added advantage.

Experience

●   Minimum of 5 years of progressive experience in food and beverage management, preferably in a  5-star hotel.

●   Strong experience in handling multiple outlets and banquet operations.

Skills

Operational and Financial Acumen

●   Strong grasp of F&B operations, budgeting, cost control, and revenue forecasting.

●   Skilled in using POS systems, stock management tools, and reservation software.

Leadership and Team Management

●   Proven ability to manage diverse teams and maintain high service standards.

●   Competence in staff development, delegation, and performance monitoring.

Guest Service and Communication

●   Excellent communication and interpersonal skills.

●   A customer-focused mindset with attention to detail and quality.

Menu and Product Knowledge

●   Good knowledge of international cuisine, wines, spirits, and fine dining service protocols.

●   Innovative and trend-aware with a passion for food and beverage excellence.

Crisis and Time Management

●   Calm under pressure with the ability to resolve guest or staff issues effectively.

●   Organized and efficient in managing multiple services or event schedules.

Method of Application

Interested and qualified candidates should forward their CVs and cover letters to with
Food and Beverage Manager(Lagos)
as the subject of the email on or before September 7th, 2025. Only shortlisted candidates will be contacted.

To assist the
FBM/ AFBM
in ensuring that the food and beverage outlets and Banquet Department are managed as successful, ensuring maximum guest satisfaction consistent with the Hotel Standards through planning, organizing, directing and controlling the food and beverage operation and administration

To ensure that follow the instructions given by the FBM/ AFBM at all times.

1)   Essential Functions/ Success Profile

Working with Others

3.1.1 Exceed Customer Expectations

• Anticipate and take action to meet and exceed others needs and expectations
• continually search for ways to increase customer satisfaction

· thrive on providing service to others

3.1.2 Communicate with Others

· Speak clearly and listen effectively

· one-on-one and in group settings

· possess basic writing skills

3.1.3 Demonstrate Team Spirit & Cooperation

· Enjoy working with others to achieve common goals and objectives

· display upbeat attitude, even under pressure

· volunteer as needed to help ensure team success

3.1.4 Act with Professionalism & Integrity

• Conduct business respectfully
• ethically, and honestly

· value the diverse background of others

Taking Responsibility

3.2.1 Take Ownership

· Be personally accountable for achieving results in a timely fashion and commit to follow-up

· take ownership of both positive and negative outcomes of work performance

· resolve problems without blaming others

3.2.2 Learn, Develop, & Adapt to Change

· Actively pursue self-development; learn from experience; modify behaviour based on feedback

· demonstrate flexibility in handling change, unclear situations, shifting priorities, and new job requirements

3.2.3 Learn, Develop, & Adapt to Change

· Work without close supervision

· use good judgment

· make sure tasks are completed on time, without error, and up to quality standards

Prioritize activities based on time and attention needed for completion

3.1 Attend to Detail

· Ensure all job duties are performed with care and attention to detail

· personally check work to ensure accuracy

· understand how the details affect the big picture

Delivering Results

3.4.1 Demonstrate Functional Excellence

· Possess, apply, and continually develop the specific technical knowledge and job skills/requirements needed for effective job performance

3.4.2 Commit to Quality

· Ensure high quality, excellence, and value in work processes and outcomes produced with a commitment to meeting or exceeding standards

3.4.3 Follow Policies & Procedures

· Perform job tasks based on established policies and procedures

· interpret and apply policy correctly in all situations

3.4.4 Take Direction

· Follow instructions with flexibility to shift priorities upon request

· accept direction with a positive attitude and sense of urgency

· understand and respect chain of command

4.5 Multitask

· Shift back and forth efficiently between two or more activities, balancing priorities effectively

ENERGY PRESERVATION

· Motivates and inspire others

· Takes ownership

· Drives continuous improvement

· Demonstrates financial acumen

2)   Main Duties/ Tasks:

4.1.
To assist in ensuring that each food and beverage outlet and Banquet Department are managed successfully

4.2.
To assist in ensuring that each outlet is managed by a Management Team (Outlet Manager/ Chef de Cuisine) who are totally accountable for their profitability

4.3.
To assist in co-coordinating the formulation of the Annual Operating Budget in determining outlet projected revenues and expenses, operating equipment and FF & E requirements in line with the compilation of the Annual Business Plan

4.4.
To assist the outlet management teams in the preparation and implementation of their annual outlet marketing plans

4.5.
To monitor all costs and recommend measures to control them

4.6.
To assist in ensuring that the Departmental Operations Budget is strictly adhered to

4.7.
To assist in ensuring that all the outlets and Banquet Department are managed efficiently according to the established concept statements

4.8.
To assist in ensuring that correct operating standards are adhered to in order to achieve the level of service established in the Departmental Operations Manual

4.9.
To assign responsibilities to subordinates and to check their performance periodically

4.10.
To assist any of the outlets and Banquet Department when necessary

4.11.
To assist in monitoring service and food and beverage standards in all outlets and Banquets

4.12.
To work with the Outlet Managers, Banquet Service Manager, and respective Chefs de Cuisine to take corrective action where necessary

4.13.
To handle all guest complaints, requests and enquiries on food, beverage and service

4.14.
To establish a rapport with guests, maintaining good guest relationships

4.15.
To assist the Management teams in preparing the Annual Marketing Plan with marketing activities which become part of the Annual Business Plan

4.16.
To assist in monitoring and analyzing the activities and trends of competitive restaurants, bars and other hotels' banqueting departments

4.17.
To assist in ensuring that all Outlet Management Teams and Banquet and Convention Department are fully aware of market needs and trends and that their products meet these requirements

4.18.
To assist in training and developing Outlet Heads so that they are able to operate independently

4.19.
To assist in ensuring that each Outlet Head plans and implements effective training programs for their staff with the Training Manager and Departmental Trainers

4.20.
To assist in developing departmental trainers and assign training responsibilities

3)   Other Duties/ Tasks:

5.1.
To ensure that all employees report for duty punctually wearing the correct uniform and name badge at all times.

5.2.
To assist in the building of an efficient team of employees by taking an active interest in their welfare, safety and development.

5.3.
To demonstrate pride in the workplace and personal appearance at all times when representing the hotel thus identifying a high level of commitment.

5.4.
To display a pleasant manner and positive attitude at all times and to promote a good company image to guests and colleagues.

5.5.
To promote efficiency, confidence, courtesy and an extremely high standard of social skills.

5.6.
To ensure that all employees have a complete understanding of and adhere to the Hotel Employee Rules and Regulations.

5.7.
To ensure that all employees provide a courteous and professional service at all times.

5.8.
To undertake duties of the Duty Manager as dictated by Hotel's Duty Managers Roster.

5.9.
To adhere to Company and Hotel rules and regulations at all times.

5.10.

Ensure that incidents/ accidents are reported without any delays

5.11.

Ensure that QHSE – FSMS related training programs are executed

5.12.

Identify training requirements of employees and coordinate with concerned trainers (internal) to execute training 

5.13.

Ensure that QHSE – FSMS related records are maintained and updated

5.14.

participates in incident investigation process

5.15.

Plans and coordinate with OH&S officers to conduct mock drills with respect to Occupational health & safety

5.16.

Understands the requirements of basic food hygiene and personal hygiene

5.17.

Shall maintain the work areas neat and tidy

5.18.

Participate in trainings related to Food Hygiene & HACCP

5.19.

If responsible complete various checklists/ records associated with work