• Application Deadline:
• Position: Catering Manager/Head of Operations


• Job Type Full Time


• Qualification MBA/MSc/MA


• Experience 4 - 8 years


• Location Lagos


• Job Field Administration / Secretarial  , Hospitality / Hotel / Restaurant 
  


• Salary Range ₦200,000 - ₦300,000/month
  

SUMMARY OF RESPONSIBILITES

• Responsible for meeting the “sales” target of the business


• Responsible for the profitable day to day management of Premier Chef to achieve superior customer service, consistent high product quality, and the achievement of financial and customer service targets.


• Responsible for the prompt and accurate rendition of financial and management information on the business performance.


• Responsible for Identifying and developing new business opportunities.


• Develop, implement and review processes and Procedures


• Assist with budgeting and planning

MAIN FUNCTIONS:

• Ensure that the sales target of the business is met


• Ensures the profitable management of business operations, through the achievement of the sales and profit targets.


• Develops and maintains system to control financial, human, and infrastructural resources to ensure performances that exceed customers’ expectations on food quality, hygiene, customer service and efficient product distribution.


• Develops annual operations strategy to achieve the defined business objectives and competitive superiority.


• Oversee inventory control, including ordering, receiving, storing and tracking inventory levels. Implement inventory control systems to minimize waste, spoilage, and stock shortage


• Utilizes market information on the Nigerian Economy and competition to evaluate business performance, control cost and manage risk.


• Authorizes and controls all premier chef utilities and ensures other expenses are maintained within agreed limits.


• Ensures timely rendition and accuracy of all accounting returns to appropriate/ statutory authorities responsible for proper book-keeping.


• Develops and implements marketing activities in line with customers’ requirement.


• Ensure the kitchen and the event maintain a Safe, Healthy and Motivating work environment while participating in regular on-and-off the job training of all the staff


• Participate in identifying, selections and recruitment of all staff


• Jointly responsible for the development and implementation of new product ideas that align with production, service, and human resources capabilities for optimal customer satisfaction.


• Any other duties as assigned

PERSON PROFILE/EXPERIENCE REQUIRED

• Must have a B Sc /HND preferably in Hospitality Management, Business Administration and Food Science


• Exceptional Customer service orientation with a focus on enhancing guest satisfaction


• Proven managerial experience in the outdoor food service industry, preferably in industry catering service


• Solid understanding of health and safety regulations and food quality standards


• Must have a minimum of 7 years cognate experience in


• Hospitality’s managerial operations.


• Must be able to multi-task and simultaneously handle important tasks.


• Proficiency in inventory management, Cost control and budgeting


• Strong operational management skills, with the ability to multitask and prioritize effectively


• Must possess a natural flair for customer service.


• Must be computer literate.


• Excellent leadership and interpersonal skills, fostering Positive and collaborative work Environment