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  • Posted: Jul 9, 2024
    Deadline: Not specified
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    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

    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

    Method of Application

    Interested and qualified candidates should apply using the Apply Now button below.

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