Ikoyi which opened in the summer of 2017 is the home to the unique cuisine from co-founders, Chef Jeremy Chan and Restaurant Director Iré Hassan-Odukale. Together they have created a restaurant with strong bold menus that celebrate seasonality with a sense of drama. Using the myriad of rich spice found throughout the region of West Africa as the origin for their dishes, the cuisine is a contrast of elegance and balance, married with the fearless enjoyment of the taste and flavours of the season. The restaurant was awarded its first Michelin star in October 2018 and described by the Michelin inspectors as 'one of the most innovative and original restaurants to open in the capital in recent times'.
We are looking for a passionate individual who is seeking an exciting and challenging opportunity to fill a dual role of assistant restaurant manager and sommelier. An ideal candidate will have exceptional service standards with attention to detail and keen interest in wine. In addition, the candidate will have excellent leadership and delegation skills including the ability to train and mentor the team. Wine qualifications are not essential but beneficial as the role of sommelier is an integral part of the role. Responsibilities include but are not limited to:
-Service management, ensuring that service offered is in line with brand ethos
-Full understanding and strong knowledge of the offering and concept
-Managing, overseeing and updating Ikoyi wine offering whilst ensuring wine list stays in line with Directors/Ikoyi ethos
-Management of beverage GPs – in particular wine GPs
-Wine menu costing, assistance with food menu costings and P&L
-Managing and Overseeing reservations
-Ensuring Health and Safety standards are kept at the highest level
-Monitoring wastage and watching overhead costs and ordering
-Recruitment, training and management of FOH staff
-Oversee daily service report, managing complaints and guest relationships
The Ideal Candidate:
- Must be committed to what will be a demanding but also rewarding concept.
- Should have experience of working in the industry for a minimum of 2 years in a quality driven environment (not essential)
- Must be an excellent communicator and passionate about developing and training, with an emphasis on team building
- Keen interest in wines.