Job Openings at Purplesmith Consulting

Purplesmith Consulting is a recruitment agency, Human Resources Services and Business Consulting Firm.

We are recruiting to fill the following positions below:

1.) Food & Beverages Manager (Expatriate)

Job Location: Abuja (FCT)
Employment Type: Full-time

Responsibilities
Operational Management:

• Oversee daily operations of all F&B outlets, including restaurants, bars, room service, and banquet facilities.
• Develop and enforce service standards, ensuring high-quality service and guest satisfaction across all dining areas.
• Coordinate with other departments (such as Front Desk, Housekeeping, and Events) to ensure seamless service.

Menu Planning and Collaboration:

• Collaborate with the Executive Chef to design menus that align with guest preferences, seasonal ingredients, and the hotel’s brand.
• Introduce special promotions, holiday menus, and event-specific offerings to enhance the dining experience and boost revenue.
• Stay current with food trends and implement innovative ideas to keep menus fresh and appealing.

Financial Management and Budgeting:

• Develop, monitor, and manage the F&B department budget, ensuring profitability by balancing revenue with expenses.
• Analyze and track F&B costs, including food and beverage costs, labor, and operational expenses, and make adjustments to meet financial targets.
• Forecast revenue and expenses, create financial reports, and identify opportunities to increase profits while reducing costs.

Inventory and Procurement:

• Manage the procurement and inventory of food, beverages, and supplies, ensuring quality standards and timely availability.
• Establish relationships with suppliers to secure high-quality ingredients and negotiate favorable pricing.
• Conduct regular inventory checks to reduce waste, control costs, and ensure product quality and availability.

Staff Trainingand Management:

• Train, and oversee F&B staff, including restaurant managers, servers, bartenders, and banquet staff.
• Create training programs to ensure staff adhere to service standards, guest interaction protocols, and safety regulations.
• Monitor employee performance, provide feedback, and implement initiatives to improve teamwork, service quality, and productivity.

Customer Service and Guest Satisfaction

• Ensure exceptional guest experiences by fostering a service-oriented culture and addressing guest concerns or complaints promptly.
• Gather feedback from guests and use it to make improvements to service, menu items, or other aspects of F&B operations.
• Interact with guests regularly, especially during high-profile events, to enhance customer relationships and loyalty.

Event and Banquet Coordination:

• Work with the events team to coordinate F&B aspects of weddings, conferences, banquets, and special occasions.
• Design customized menus, arrange seating, and ensure appropriate staffing levels for each event to ensure smooth operations.
• Oversee event setups and ensure that food and beverages are served to standard, with high quality and presentation.

Health, Safety, and Hygiene Compliance:

• Implement and maintain hygiene standards across all F&B outlets, ensuring compliance with local health regulations.
• Conduct regular inspections to ensure kitchen and dining areas meet safety and sanitation standards.
• Ensure that all staff follow food safety guidelines, including proper food handling, storage, and waste disposal.

Marketing and Sales Initiatives:

• Develop and execute promotional campaigns and loyalty programs to increase F&B revenue.
• Collaborate with the marketing team to promote F&B services on social media, the hotel website, and through guest communications.
• Work on creating seasonal promotions, packages, or themed events to attract more guests to the hotel’s F&B outlets.

Vendor and Supplier Relationship Management:

• Build and maintain strong relationships with suppliers, ensuring timely delivery of quality ingredients and products.
• Negotiate contracts and manage supplier performance, evaluating pricing, quality, and reliability.
• Monitor market trends and adjust supplier partnerships as needed to meet the hotel's standards and cost requirements.

Strategic Planning and Innovation:

• Develop and implement long-term F&B strategies to enhance guest satisfaction, increase revenue, and improve profitability.
• Stay updated on industry trends, guest preferences, and competitor offerings to ensure a competitive advantage.
• Innovate with new concepts, dining options, or guest experiences to set the hotel’s F&B services apart.

Quality Control and Brand Alignment:

• Ensure that all food, beverages, and service standards align with the hotel's brand and reputation.
• Conduct regular quality control checks, including taste tests, service evaluations, and presentation reviews.
• Work closely with the hotel’s management team to uphold brand consistency and deliver a cohesive guest experience.

Data Analysis and Reporting:

• Analyze sales data, guest preferences, and seasonal demand to optimize operations and tailor F&B offerings.
• Prepare regular reports for senior management on key metrics, including revenue, costs, guest satisfaction, and operational challenges.
• Use data to make informed decisions, improve performance, and meet financial and operational goals.

Method of Application
Interested and qualified candidates should send their CVs and a picture to: jobs@boltonwhitegroup.com using the Job Position as the subject of the email.

2.) Hotel General Manager (Expatriate)

Job Location: Abuja (FCT)
Employment Type: Full-time

Responsibilities
Strategic Planning and Business Development:

• Develop and execute business strategies to achieve revenue, profit, and customer satisfaction goals.
• Identify opportunities for growth, including new markets, partnerships, and service offerings.
• Regularly assess market trends, competitor performance, and guest preferences to adapt and innovate services.

Financial Management and Budgeting:

• Prepare and manage the hotel’s budget, ensuring revenue targets are met while controlling expenses.
• Analyze financial reports, including income statements, profit-and-loss statements, and forecasts to make data-driven decisions.
• Implement cost-saving initiatives and oversee capital expenditure projects, maximizing profitability without compromising service.

Guest Experience and Service Quality:

• Set and maintain high standards for guest services, ensuring that every guest interaction enhances satisfaction and loyalty.
• Monitor guest feedback through surveys, reviews, and direct communication, using insights to improve services.
• Resolve guest issues promptly and professionally, ensuring that they feel valued and that their needs are met.

Operations Management:

• Oversee day-to-day operations, ensuring that all departments (housekeeping, front desk, F&B, maintenance, etc.) work efficiently and collaboratively.
• Develop and enforce standard operating procedures (SOPs) to maintain quality, safety, and efficiency across the hotel.
• Conduct regular audits and inspections to ensure facilities are well-maintained and meet brand and regulatory standards.

Sales and Marketing Oversight:

• Work closely with the sales and marketing team to attract new guests, increase occupancy, and boost revenue.
• Oversee promotional strategies, including social media, advertising, events, and partnerships to maximize visibility and bookings.
• Develop and implement revenue management strategies to optimize room rates, occupancy, and seasonal pricing.

Human Resources and Staff Development:

• Recruit, train, and manage hotel staff, fostering a positive work culture and high performance across all teams.
• Develop leadership training programs and mentorship opportunities to build strong managers and employee engagement.
• Address staffing needs, conduct performance evaluations, and handle disciplinary actions in compliance with HR policies.

Financial and Performance Reporting:

• Provide regular reports to owners or corporate stakeholders, covering financial performance, operational status, and strategic initiatives.
• Track key performance indicators (KPIs) such as occupancy rate, average daily rate (ADR), revenue per available room (RevPAR), and guest satisfaction scores.
• Use data to identify trends, address challenges, and make informed adjustments to operations and budgeting.

Safety, Security, and Compliance:

• Ensure the hotel complies with all health, safety, and regulatory requirements, including fire safety, hygiene, and employment laws.
• Implement and monitor security measures to safeguard guests, staff, and property.
• Conduct regular training on emergency procedures, including evacuation plans, and ensure all staff are well-prepared for emergencies.

Property and Facilities Management:

• Oversee maintenance and upkeep of the property, ensuring facilities are in excellent condition for guest comfort and safety.
• Manage preventive maintenance schedules and coordinate major renovations or upgrades as needed.
• Monitor energy consumption and implement sustainable practices to reduce the hotel’s environmental footprint.

Brand and Standards Compliance:

• Ensure that all aspects of the hotel align with brand standards and uphold the hotel’s reputation and brand image.
• Conduct regular quality checks and staff training to ensure consistency in guest service and overall experience.
• Stay updated on brand initiatives, adopting new standards or programs to enhance the guest experience.

Community Engagement and Corporate Social Responsibility:

• Build relationships with the local community, participating in events, supporting local businesses, and promoting tourism.
• Implement and promote corporate social responsibility (CSR) initiatives, such as sustainability practices or charitable activities.
• Represent the hotel at industry events, conferences, and meetings, strengthening the hotel’s presence and reputation.

Technology and Innovation:

• Evaluate and implement new technology solutions to streamline operations, enhance guest service, and improve staff efficiency.
• Use property management systems (PMS), customer relationship management (CRM), and other tools to monitor operations and guest interactions.
• Stay updated on industry innovations, from automated check-ins to energy-saving technologies, to keep the hotel competitive.

Owner and Stakeholder Relations:

• Maintain open and transparent communication with the hotel’s ownership or corporate office, providing updates on financial and operational performance.
• Ensure alignment with ownership goals and expectations, including profitability, service standards, and brand initiatives.
• Prepare and present business plans, projections, and investment opportunities to owners or stakeholders.

Method of Application
Interested and qualified candidates should send their CVs and a picture to: jobs@boltonwhitegroup.com using the Job Position as the subject of the email.

3.) Executive Chef (Expatriate)

Job Location: Abuja (FCT)
Employment Type: Full-time

Responsibilities
Menu Development and Planning:

• Design and develop menus that cater to diverse guests, keeping in mind local tastes, seasonal ingredients, and dietary restrictions.
• Innovate new recipes and update existing ones to keep the menu fresh, exciting, and aligned with current food trends.
• Coordinate with restaurant managers to develop specialty menus for holidays, events, and promotions.

Kitchen Management and Supervision:

• Oversee all kitchen operations to ensure food is prepared according to hotel standards and served on time.
• Supervise kitchen staff, including sous chefs, line cooks, prep cooks, and other culinary team members.
• Conduct regular kitchen inspections to maintain cleanliness, organization, and safety standards in line with hotel policies and local regulations.

Staff Training and Development:

• Train, and mentor kitchen staff, ensuring they are skilled, motivated, and able to perform in a high-pressure environment.
• Create and implement training programs for new hires and provide ongoing development opportunities for all kitchen staff.
• Evaluate staff performance, provide constructive feedback, and address any performance-related issues.

Quality Control and Food Safety:

• Ensure all food served meets high standards of taste, presentation, and consistency.
• Implement and enforce food safety and sanitation standards, including proper food handling, storage, and kitchen cleanliness.
• Conduct taste tests and evaluate dish presentations to maintain quality across all hotel dining areas.

Inventory and Cost Management:

• Manage kitchen inventory, including ordering, receiving, and monitoring the quality of ingredients.
• Develop and maintain a budget for kitchen operations, balancing cost control with the quality of ingredients.
• Track food and labor costs, analyzing profit margins and adjusting menus or ingredients to meet budgetary goals.

Event and Banquet Coordination:

• Collaborate with event and banquet teams to design menus and coordinate food preparation for special events.
• Ensure timely and efficient preparation and presentation of food for large gatherings, maintaining high standards despite volume.
• Customize food offerings for various events, including weddings, conferences, and corporate gatherings.

Budgeting and Financial Planning:

• Participate in the development of the overall Food & Beverage department budget, focusing on maximizing profitability.
• Forecast expenses, set targets for kitchen costs, and analyze financial performance to ensure profitability.
• Implement cost-saving initiatives without compromising food quality or customer satisfaction.

Customer Engagement and Feedback:

• Interact with guests as needed, gathering feedback and addressing any complaints or concerns about the food.
• Use customer feedback to make improvements to menu offerings and service quality.
• Occasionally host cooking demonstrations, chef’s tables, or guest appearances to enhance the guest experience and showcase culinary skills.

Strategic Leadership and Innovation:

• Collaborate with the hotel’s management team to align kitchen operations with the hotel’s brand and vision.
• Develop and implement innovative culinary concepts to differentiate the hotel’s dining experience.
• Stay updated with industry trends, new techniques, and best practices to maintain a competitive edge.

Compliance and Risk Management:

• Ensure the kitchen operates in compliance with health and safety regulations, including fire safety and hygiene standards.
• Enforce policies regarding food allergies and dietary preferences to prevent health-related incidents.
• Conduct regular risk assessments and address potential safety hazards within the kitchen environment.

Method of Application
Interested and qualified candidates should send their CVs and a picture to: jobs@boltonwhitegroup.com using the Job Position as the subject of the email.