We’re HIRING: Hotel/Restaurant Operations Manager
(Restaurant, Hospitality Service Company)

■Client Company: Restaurant, Food, Hospitality Service Company
■Job title: Hotel/Restaurant Operations Manager
■Job Type: Full-Time
■Work Location: Lekki, Lagos

Hotel/Restaurant Operations Manager should have an excellent level of commercial awareness, who can build and maintain relationships with internal and external guests. Also responsible for highlighting short/medium/long-term issues to the General Manger / Cluster General Manager and to help formulate solutions. He/She will be responsible for all food production including that used for restaurants, banquet functions and other outlets. You will ensure food purchase specifications and recipes. You will supervise staff, develop and monitor food and labor budget for the company.

RESPONSIBILITIES:
■Manage the food and beverage provision for functions and events
plan menus in consultation with chefs.
■Train permanent and casual staff organise, lead and motivate the catering team plan staff shifts and rotas
■Ensure health and safety regulations are strictly observed. Monitor the quality of the product and service provided. Maintain stock levels and order new supplies as required
■interact with clients. Liaise with suppliers and clients. Assist in negotiations with clients, assess their requirements and ensure they’re satisfied with the service delivered.
■Ensure compliance with all fire, licensing and employment regulations
■Maximise sales and meet profit and financial expectations
■Directly supervise the cooking of items that require skillful preparation.
■Evaluate food products to assure that quality standards are consistently attained. interact with all supervisors to assure that food production consistently exceeds the expectations of customers and clients.
■Assists in maintaining a high level of service principles in accordance with established standards.
■Evaluate purchases are of quality and price are consistently met.
■Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
■Ensure all staff are trained and professional development opportunities arise for all kitchen staff.
■Ensure that representatives from the kitchen attend service line-up and meetings.
■Support safe work habits and a safe working environment at all times.
■Perform other duties as directed.

SKILLS, KNOWLEDGE, EDUCATION AND EXPERIENCE

■Must have worked within the Food and Beverage sector continuously
■Bachelor’s degree (B. A.) from a four-year college or university; or four years related experience and/or training; or equivalent combination of education and experience.
■Good Administrative Skills
■Basic IT and numerical Skills
■Excellent problem-solving Skills
■Good oral and written communication skills
■Excellent organisational, analytical and problem-solving skills.
■Highly Disciplined
■Minimum of 3 years’ management experience in a similar position

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