Current Vacancies at UAC Nigeria PLC, 25th July, 2018

UAC Restaurants, a subsidiary of UAC of Nigeria plc, is a corporate food holding company created in September 2006 as a result of the merger of UAC’s two restaurant businesses: Mr Bigg’s and Menu Masters. It has expanded its operations to over 170 restaurants across Nigeria and Ghana, which makes it the largest and fastest growing quick service restaurant (QSR) business in the West African region. To maintain this position, UAC Restaurants is looking to fill the position below:     Job Title: Restaurant Supervisor Location: Lagos Requirements Prospective candidate must have the following:

• Qualification: HND/B.Sc in Hotel & Catering Management/Food Technology/Biochemistry or any Food related field.
• Age: 21 - 26 years
• Experience: At least 1-2 years in restaurant’s operation. Must be good in human and material resources to ensure excellent product and service delivery which enables the Restaurant to add highly differentiated value to customers.

• Qualification: HND/B.Sc in Hotel & Catering Management/Food Technology/Biochemistry or any Food related field.
• Age: 25 - 28 years.
• Experience: At least 3 years with 2 years in restaurant’s operation. Must be good in human and material resources to ensure excellent product and service delivery which enables the Restaurant to add highly differentiated value to customers.

• Qualification: HND/B.Sc in Hotel & Catering Management/Food Technology/Biochemistry or any Food related field.
• Age: 25-30 years
• Experience: At least 5 years with 3 years in restaurant’s operation. Must be good in human and material resources to ensure excellent product and service delivery which enables the Restaurant to add highly differentiated value to customers.

• Qualification: HND/B.Sc in Hotel & Catering Management/Food Technology/Biochemistry or any Food related field.
• Age: 28 - 35 years
• Experience: At least 7 years with 5 years in restaurant’s operation. Must be good in human and material resources to ensure excellent product and service delivery which enables the Restaurant to add highly differentiated value to customers. He/she must be able to manage people of diverse background.