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  • Posted: Jul 9, 2024
    Deadline: Not specified
  • Never pay for any CBT, test or assessment as part of any recruitment process. When in doubt, contact us

    In late 1981 Charis Onabowale the Group Managing Director turned what was a gift into the billion naira company that now bears the registered name Mama Cass Restaurant Limited. The gift was a small shop at Alade market in Allen where she sold pastries in a small storage box to workers and other shop owners while she was still employed. She noticed how the...
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    Catering Manager/Head of Operations


    • 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


    • 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


    • 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

    Method of Application

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