Head of Operations (Outdoor Catering Services) at I-Sense Ville Consult

Job Summary:

The Head of Operations will be responsible for overseeing the daily operations and strategic growth of the restaurant. This role is critical to ensuring profitability, operational efficiency, customer satisfaction, and team development across all facets of the business.

Reporting Line: Executive Director

Salary: 350,000 (Net, Monthly)

Benefits: Hmo, Lunch and More

Work Mode: Onsite (Monday - Friday)

Key Responsibilities

1. Drive the achievement of the restaurant’s sales and profitability targets.
2. Oversee the day-to-day operations of the restaurant to ensure exceptional customer service, consistent food quality, and financial efficiency.
3. Provide accurate and timely financial and management reports on business performance.
4. Identify and pursue new business development opportunities to grow market share.
5. Design, implement, and regularly review operational processes and procedures for optimal efficiency.
6. Support the budgeting and strategic planning functions of the business.
7. Develop and maintain robust systems to manage financial, human, and infrastructural resources.
8. Create and execute an annual operations strategy aligned with business goals and competitive positioning.
9. Utilize market intelligence and economic data to assess business risks, control costs, and improve performance.
10. Authorize and manage utility and overhead expenses, ensuring costs remain within approved budgets.
11. Ensure timely and accurate submission of all financial and statutory reports.
12. Develop and implement customer-focused marketing initiatives.
13. Maintain a safe, healthy, and engaging work environment for all staff.
14. Facilitate regular training, mentorship, and development of team members.

Qualifications 

1. B.Sc./HND in Hospitality Management, Business Administration, Food Science, or a related field.
2. Minimum of 3 years of proven managerial experience in the hospitality or outdoor catering industry.
3. Strong customer service orientation with a passion for enhancing guest experiences.
4. In-depth understanding of health and safety standards and food quality regulations.
5. Excellent operational and organizational management skills.
6. Proven ability to multitask and handle multiple high-priority responsibilities simultaneously.
7. Proficient in inventory control, cost management, and budgeting.
8. Skilled in using technology and management systems; must be computer literate.
9. Demonstrated leadership and interpersonal skills, with the ability to build a positive and collaborative team culture.
10. Strong problem-solving skills and a flair for innovation