Latest Vacancies at Lisse Africa Ltd

Description 

• The inventory officer is responsible for preparing the purchase orders, receiving, storing, issuing the goods, managing the stock levels and giving out the supplies from the stock.
• He/she is also involved in preparing the inventories, maintaining the stock records, using computerized systems for entering the records and is accountable for checking the supply invoices with the purchase orders.
• To oversee that the arrangement of goods has been done in an orderly system within the stock location system so that the stock can be stored easily and retrieved whenever there is a requirement. Similarly, he/she ensures that the stocks stay physically protected in the warehouse
• To undertake the function of stock taking and confirm the periodic stock on a regular basis by working closely with the designated staff members
• To supervise the offloading process, the subsequent arrangement of merchandise, material, etc., and consignment so that it can be accessed and identified easily
• To ensure the correct and timely valuation of the inventory and to be involved in directing and managing procedures related to offloading, packing and unpacking.

Responsibilities

• Set tables, and trays according to the type of food ordered and the restaurant’s service standards.
• Performs opening and closing procedures established for the department.
• Accurately records, pre-checks, and picks up all food and beverage orders.
• Check-in with guests to ensure satisfaction with each food course and/or beverage.
• Responsible for cleaning and removing the trolleys/trays from guest rooms and corridors.
• Serves guests their food and beverages in a prompt, courteous manner as per the standard sequence of service.
• Present physical and accurate checks to guests and complete the payment process.
• To be able to immediately monitor guest comments and pass them on to your Superior, and be proactive in solving problems whenever possible.

Requirements

• Interested candidates should possess an OND qualification with 2 - 5 years work experience.

go to method of application »

Workdays: Monday - Saturday (No accomodation)

Job Responsibilities

• Map out driving routes ahead of time to determine the most expedient trip.
• Pick up clients from the place and at the time they’ve requested.
• Collect payments and issue receipts.
• Assist clients with loading and unloading their luggage.
• Listen to traffic and weather reports to stay up-to-date on road conditions.
• Adjust the route to avoid heavy traffic or road constructions, as neede.d
• Answer clients questions about the area and local places of interest.
• Ensure the car seats are clean and comfortable for all riders.
• Schedule regular car service appointments and report any issues.
• Maintain the car and detailing services to maintain interior and exterior cleanliness of the car.

Job Requirements

• Proven experience as a Driver.
• A valid driver’s license.
• A clean driving record.
• Familiarity with GPS devices.
• Knowledge of area roads and neighborhoods.

Remuneration
N100,000 Monthly.

go to method of application »

Job Summary

• The Restaurant supervisor will be responsible for overseeing the Restaurant and kitchen staff and overseeing the day-to-day running of the eatery and kitchen, including cleaning the equipment, checking supplies, and rotating food stock.
• Supervises and coordinates activities of food preparation, kitchen, pantry, and storeroom personnel and utilizing food surpluses and leftovers.

Key Responsibilities

• Managing and coordinating of staff and activities
• Making sure the Eatery and kitchen are safe and in hygienic conditions at all times
• Organizing the inventory, storage, and distribution of foodstuffs and supplies
• Helping to plan menus, apportion ingredients, and use food surpluses
• Control portion costs by working out the number of portions per food batch
• Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards.

Requirements

• OND / HND, B.Sc, or its equivalent
• Must have commercial cooking experience preferably for a restaurant or hotel, vocational training in catering will be an added advantage although not compulsory.
• Management or supervisory experience will be an added advantage
• Ability to multitask
• Basic literacy skills
• Creative and customer-oriented.