Recent Job Vacancies In a Quick Service Catering Outlet

Hamilton Lloyd and Associates - Our client is a Quick Service Outlet chain with over 25 years of experience in providing rich pastries, Nigerian and continental dishes for the family. Due to internal expansion; they are looking to hire the services of:     Job Title: Head of Operations Location: Lagos Job Summary

• The Head of Operations is responsible and accountable for all operational activities of the company: Quick Service Restaurants and Outdoor catering services ensuring the delivery of increased revenues and profits by developing, marketing, financing and providing customer satisfaction at all times.

• Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.
• Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons effectively drives sales, profits and initiatives to increase brand loyalty.
• Meets companies financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.
• Attracts patrons by developing and implementing marketing, advertising, public and community relations strategies; evaluating strategies results; identifying and tracking changing demands to maximize sales.
• Ensures the provision of quality product and customer service experience that delivers total customer satisfaction. Models and creates an environment in which the customer is always right; ensures a positive customer service experience.
• Hires and retains high quality people who demonstrate and ensure consistent customer satisfaction.
• Maintains operational services at the level necessary to meet or exceed the company standards for Quality, Service and Cleanliness.
• Ensures all employees are trained, motivated and empowered to deliver total customer satisfaction. Evaluates each employee’s ability to maintain high levels of customer satisfaction.
• Maximizes financial performance and profit.
• Ensures business and personnel practices are within the law and consistent with policies and procedures.
• Develops and executes the business plan (key elements include: fiscal responsibilities, manpower planning and local restaurant marketing) for the restaurant. Achieves results by planning, communicating, delegating and following up.
• Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.
• Controls purchases and inventory by working with the Accounts department; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

• Education: A Degree in any relevant field. Related professional qualification
• Experience: Minimum of 6-8 years of related experience within the food and beverage, quick service restaurant, or consumer products industries.
• Must possess a minimum of 5 years management experience.
• Relevant experience is preferred

• Analytical attribute is essential;
• Must be able to lead multiple initiatives through completion
• Must possess good interpersonal skill
• Must have sound written and oral communication skills
• Strong people oriented leadership skills
• Excellent verbal and written communications skills,
• Sound decision making and problem solving skills
• Ability to lead and develop a high performing team.
• Cost accounting,
• Developing budgets, financial planning and strategy,
• Process improvement,
• Strategic planning,
• Customer focus,
• Managing profitability
• Quality Focused.

• The HR manager shall oversee all aspects of Human Resources practices and processes.
• He/she will support business needs and ensure the proper implementation of company strategy and objectives.
• The goal is to promote corporate values and enable business success through human resources management, including job design, recruitment, performance management, training and development, employment cycle changes, talent management, and facilities management services.

• Develop and implement HR strategies and initiatives aligned with the overall business strategy.
• Bridge management and employee relations by addressing demands, grievances or other issues.
• Manage the recruitment and selection process.
• Support current and future business needs through the development, engagement, motivation and preservation of human capital.
• Develop and monitor overall HR strategies, systems, tactics and procedures across the organization.
• Nurture a positive working environment.
• Oversee and manage a performance appraisal system that drives high performance.
• Maintain pay plan and benefits program.
• Assess training needs to apply and monitor training programs.
• Report to management and provide decision support through HR metrics.
• Ensure legal compliance throughout human resource management.

• Education: A Degree in Human Resources or any relevant field.
• Experience: Minimum of 6-8 years of related experience within the food and beverage, quick service restaurant, or consumer products industries.
• Relevant experience is preferred.

• People oriented and results driven.
• Demonstrable experience with human resources metrics.
• Knowledge of HR systems and databases.
• Ability to architect strategy along with leadership skills.
• Excellent active listening, negotiation and presentation skills.
• Competence to build and effectively manage interpersonal relationships at all levels of the company.
• In-depth knowledge of labor law and HR best practices.

• The Production Manager, shall be responsible for all aspects of the production arm of the company, ensuring it meets the company’s goals and objectives and ultimately customer’s satisfaction.

• Ensure the continuous establishment, development, Adherence and maintenance of all SOP‟s - establish the manner and means to train personnel within the position’s area of responsibility, according to standard operating procedures.
• Responsible for ensuring that production is profitable and minimize wastage to the barest minimum.
• Control food and labor costs, working within monthly-set food cost budget, adjusting food requisitions and controlling rosters and overtime.
• Responsible for Production development; research and development of the Company’s Menu and products.
• Maintain quality and hygiene standards of all production centers at all times
• Responsible for the compilation of all Menus.
• Check all food outlets, order stations, and food displays for creativity, quality, cleanliness and food safety, ensure timely set up and schedule appropriate staff in all areas, in proper uniform. Make sure all buffet foods are labelled and menus displayed.
• Responsible for the general organization of the kitchen.
• Responsible for ordering of raw materials from the store.
• To advise on purchase of raw materials and equipment.
• Inspection of outlets kitchen.
• Preparation of proposed production sheet.
• Planning production of meals for functions and organizing staff.
• Supervising the production process of new products and recipe adjustment.
• Coordination of relationship between central store and central kitchen.
• Handling of staff matters and the delegation of duties.
• Ensure compliance to Timelines.
• Any other task as assigned by management

• Must possess a degree or HND in Hotel and catering Management.
• Minimum of five (5) years’ related experience within the food and beverage, quick service restaurant.

• Must have sound written and oral communication skills.
• Analytical attribute is essential.
• Must be able to lead multiple initiatives through completion.
• Must possess good interpersonal skill