96 bedroom hotel with 3 restaurants , 4 bars and 1 VIP Lounge• Oversee the food and beverage related products, services and systems in the hotel to ensure smooth coordinated operations. • Lead the food and beverage team of multiple departments and ensure quality service, product and experiences are delivered. • Align the division to the direction of the hotel.

* Responsible for planning and organizing accommodation, catering and other hotel services.* Provides overall leadership, guidance, and direction to the hotel management team.* Analyze sales figures and set business targets.* Ensure that guests enjoy good customer service.* Manage budgets and financial plans and controlling expenditure.* Supervise maintenance, supplies, renovations and furnishings of the Hotel.* Plan out work schedules for individuals and teams.

Four star 242 bedroom hotel with 1 restaurant and 1 bar•Supervise day-to-day shift activities of all food and beverage outlets (restaurant, bar & room service).•Ensure all staff are properly trained and certified and have the tools and equipment needed to effectively carry out their job function.•Assist in the development and implementation of new menus and local food and beverage marketing programs, and participate in and maintain system-wide food and beverage marketing programs.•Achieve budgeted revenues, control expenses and labor costs, and maximize profitability within all areas of the food and beverage outlets.•Assist in preparation of the annual operating budget.•Maintain procedures to (1) ensure the security and proper storage of room service inventory and equipment (2) ensure the security of monies, credit and financial transaction, (3) replenish supplies, inventory, uniforms etc. in a timely and efficient manner, and (4) to minimize waste and control costs.•Oversee staff responsible for taking inventories.•Ensure that all food and beverage equipment is in proper operational condition and is cleaned on a regular basis.•Ensure that all food and beverage facilities are cleaned and properly stocked according to anticipated business volumes.

•Responsible for the setting-up of this start up business specializing in hair care, laundry and events management with minimal start-up budget.•Grew the turnover to about N5 million within 6 months of operation.

47 bedroom hotel with 1 restaurant, and 2 bars•Responsible for planning menu, promotions and events and parties.•Take all the responsibility of entire operations of catering managers and food and beverage department.•Price out of all menus for catering, room service and restaurant.•Responsible for bringing food cost and wage budgets under budget.•Responsible for cost controlling for entire food and beverage department.

69 bedroom hotel with 2 restaurants, 1 bar and 1 QSR•Trained and scheduled employees to ensure proper coverage.•Oversaw cash handling and check/credit policies and procedures.•Inspected restaurant daily to ensure high quality food and food presentation and cleanliness.•Conducted pre-shift meetings to inform staff of daily events.•Ensured side work duties were complete and tables were set before, during and after opening hours.•Routinely greeted guests, served food and beverage, and took reservations and maintained reservations book when applicable.•Performed other duties as assigned.

•Responsible for organizing logistics for students during resumption and closure of school on vacation.•Organizing extra-curricular activities for students.•Uniform and kitting of students•Ensuring that quality meals are served to students•Responsible for the general welfare and well-being of students•Guidance counseling•Performed other duties as assigned by the School Director.

•Responsible for the smooth administration of the school which included supervision of other general administration staff, as well ensuring proper running of vehicles, generators etc.

•Supervised food preparation and provided daily supervision to food personnel to ensure compliance hygiene guidelines and food safety.•Created recipes for food preparation, planned menus, maintained food inventory ledger•Procurement of food items and responsible for the storage.

•Responsible for organizing logistics and meetings for the CEO and maintaining his meeting diary•Performed other duties as assigned from time to time.