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Team Lead, Food & Beverages at Peniel Apartments Limited

Peniel Apartments Limited is a hospitality company in the heart of Abuja, providing of medium to long-stay, serviced apartments to guests from various parts of the world for over twenty years.

We are recruiting to fill the position below:


Job Title: Team Lead, Food & Beverages

Location: Abuja (FCT)
Department: Kitchen & Restaurant Operations
Reports To: Operation Manager

Job Description

  • To ensure that the kitchen runs smoothly and all kitchen and restaurant staff adhere to safety regulations.
  • The role occupier will supervise kitchen and restaurant staff, organize food orders, oversee food preparation, cook and examine food plating and temperatures.

Duties & Responsibilities

  • Ensure compliance with the organization’s approved inventory and stock management procedure i.e. inventory list, storage requirements, monthly stock reporting and sign off on requisition forms.
  • Conduct regular stock audits and establish controls to minimize food and supply wastage and theft.
  • Evaluate food products to be sure quality standards are met.
  • Research on local and international dishes for inspiration in menu creation.
  • Create / update menus bi-annually, for Management’s approval
  • Collaborate with F & B for menu pricing.
  • Advise on and standardize menu portions.
  • Develop standard recipes and techniques for food preparation and presentation for consistency.
  • Streamline the food preparation process by maximizing the use of available kitchen equipment / resources
  • To avoid break down in operations, create a checklist for the regular, weekly or monthly servicing of kitchen equipment e.g. ovens, refrigerators, coffee machines, deep fryers, dish washers etc.
  • Ensure the kitchen is cleaned and sanitized at least twice weekly
  • Ensure the kitchen is sufficiently staffed and all job roles are clearly defined and adequately covered.
  • Expose staff to other job roles for skill development and back up purposes.
  • Manage staff scheduling, keep track of shifts, especially on special days / occasions and in-house events to ensure the workflow is undisturbed.
  • Cook and directly supervise food preparations; ensure they are done in accordance with best practice.
  • Make sure food items are stored in an orderly manner and under the proper conditions to avoid contamination and wastage.
  • The kitchen area and dining space should be pest free, hence, ensure regular pest control methods are undertaken.
  • Ensure the high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Create a checklist around food safety and hygiene requirements and send a weekly achievement report to HR
  • Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitor actual financial results; take corrective action as necessary towards meeting financial goals.
  • Ensure all key functions are covered in every shift
  • Train staff to adhere to all safety, sanitation, food preparation, food storage and beverage control policies
  • Have a daily briefing with all staff at start of each shift with detailed check list of what must be observed e.g. food hygiene, safety and assignments
  • Ensure staff are spotless in appearance within the kitchen, at meetings and during events
  • Monitor staff performance levels and report discrepancies to HR
  • Ensure representatives from the kitchen attend all service lineups and meetings.


  • In conjunction with F&B management team, maintain a high level of service principles in accordance with established standards.
  • Manage service in all food and beverage assigned areas and events
  • Ensure dining rooms are well prepared and tables and chairs set, linens, glassware, etc. are properly positioned.
  • Develop and implement routine checklist for waiters to ensure food presentation standards are followed i.e. temperature, food care etc.
  • Acquire feedback from guests in order to ensure satisfaction and/or implement service improvement ideas
  • Identify customers’ needs and respond proactively to all of their concerns
  • Ensure a pleasant dining experience by the creation of menus and menu pricing as requested
  • Create, maintain and distribute weekly schedules for staff and communicate changes as appropriate to all
  • Conduct pre-shift, pre-meal and/or pre-event meetings with all staff, as may be required
  • Develop and implement routine checklist for waiters, room service staff and events to ensure food presentation standards are followed i.e. temperature, food care etc.
  • Ensure that all service staff are dressed in accordance with to the organization’s appearance standards

Education & Training

  • Culinary School Diploma or Degree in Food service management, BA, or related field a MUST
  • 8 years’ experience and/or training; or equivalent combination of education and experience 5 years of which must be in a managerial role in a similar position in a 3 or 4 star hotel/serviced apartment
  • Proven food and beverage management experience
  • Up to date with food and beverages trends and best practices

Knowledge & Experience:

  • Culinary expertise
  • Conversant with the health and safety requirements of a kitchen.
  • A deep understanding of ingredients.
  • Knowledge and experience in menu planning and portion control.

Skills & Abilities:

  • Ability to multitask.
  • Attention to details
  • Leadership skills
  • Guest oriented and service minded
  • Working knowledge of various computer software programs (MS Office, restaurant management software, POS)
  • Creativity
  • Problem solving skills
  • Communication skills (verbal and written)



How to Apply
Interested and qualified candidates are to send their CV to: using the Job Title as the subject of the email

Application Deadline 31st January, 2022.

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