Operations & Kitchen Manager Coordinator at Peridot Forte Solutions Consulting

Job Summary

• The successful candidate will oversee daily production activities, supervise kitchen employees, manage inventory and records, and coordinate the supply of processed food items to multiple outlets. The role also includes providing administrative and coordination support to the business owner.

Responsibilities

• Coordinate daily back-kitchen and production activities, including food preparation, meat processing, portioning, packaging, storage, and dispatch
• Supervise kitchen employees and ensure production is completed according to approved recipes, quantities, quality standards, and timelines
• Develop and maintain practical processes that support an efficient, consistent, and well-organised kitchen operation
• Maintain accurate records of raw materials, processed items, finished products, packaging materials, wastage, and stock transfers
• Conduct regular stock counts, monitor inventory levels, and investigate shortages or unusual stock variances
• Liaise with outlets to confirm product requirements and coordinate the timely production and delivery of the correct products and quantities
• Follow up on deliveries and promptly resolve shortages, discrepancies, or quality concerns
• Ensure food preparation, handling, storage, and cleaning activities comply with required hygiene, quality, and food-safety standards
• Monitor product quality, consistency, portioning, and packaging before dispatch
• Coordinate staff schedules, allocate duties, and monitor attendance, productivity, and conduct
• Support the training and onboarding of new kitchen employees and address performance concerns appropriately
• Coordinate with employees, suppliers, outlets, and service providers to ensure agreed actions are completed
• Support the business owner with operational schedules, follow-ups, meetings, correspondence, and other business-related administrative tasks
• Prepare concise operational updates and maintain records of outstanding matters requiring attention or approval.

Requirements:

• First degree in Hospitality Management, Food Production, Business Administration, Operations Management, or a related discipline is preferred
• 2–3 years of relevant experience in a Nigerian restaurant, local-food kitchen, catering operation, central kitchen, or food-production business
• Practical knowledge of traditional Nigerian food-production processes, particularly amala, traditional soups, and meat preparation
• Previous experience supervising kitchen or production employees
• Experience managing inventory, production records, stock transfers, and outlet supplies
• Good working knowledge of Microsoft Excel, Google Sheets, WhatsApp, and other basic digital tools
• Strong written and verbal communication skills
• Strong organisational, record-keeping, and numerical skills
• Ability to supervise employees and enforce operational and workplace standards
• High level of honesty, integrity, confidentiality, and accountability
• Practical, hands-on approach to problem-solving with strong initiative and follow-through
• Ability to work independently and create structure within a developing operation
• Flexibility to respond to changing production and business requirements
• Familiarity with the production of amala, traditional soups, and related Nigerian dishes is a significant advantage