Jobs at Domeo Resources International

Main Function

• The Customer Care Representative is responsible for ensuring an excellent customer experience by addressing inquiries, resolving complaints, and maintaining positive interactions with guests.
• The role focuses on customer satisfaction, feedback management, and service improvement.

Role Responsibilities

• Attend to customer inquiries and provide accurate information.
• Handle complaints professionally and ensure timely resolution.
• Maintain a friendly and welcoming attitude at all times.
• Monitor customer satisfaction and gather feedback.
• Escalate complex issues to the appropriate department.
• Keep records of customer interactions and feedback.
• Support front-of-house operations when necessary.
• Ensure adherence to service standards and company policies.

Qualifications and Requirements
Education and Certifications:

• Minimum of OND/HND/BSc in any related field.
• Certification in customer service is an advantage.

Experience:

• 2–3 years of experience in customer service or hospitality.
• Experience in a restaurant or service environment is preferred.

Core Competencies:

• Customer Service Excellence
• Communication Skills
• Problem-Solving Skills
• Emotional Intelligence
• Patience & Professionalism
• Attention to Detail.

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Main Function

• National Chefs are responsible for preparing traditional Nigerian dishes and other national cuisines with authenticity, quality, and consistency.
• The role ensures that food meets cultural standards, taste expectations, and hygiene requirements.

Role Responsibilities

• Prepare and cook national and traditional dishes according to recipes and quality standards.
• Ensure consistency in taste, portion, and presentation of dishes.
• Maintain cleanliness and organization of the kitchen workstation.
• Monitor inventory of ingredients and report shortages.
• Collaborate with the Head Chef and kitchen team to meet service schedules.
• Follow all food safety, hygiene, and health regulations.
• Mentor and guide junior kitchen staff on preparation techniques.

Qualifications and Requirements
Education and Certifications:

• Certification or training in culinary arts, hospitality, or food preparation is an advantage.

Experience:

• 2–4 years’ experience preparing national or traditional dishes in hotels, restaurants, or catering services.
• Experience in high-volume kitchens preferred.

Core Competencies:

• Culinary Skills & Knowledge of National Dishes
• Attention to Detail
• Food Safety & Hygiene Awareness
• Time Management & Organization
• Teamwork & Communication.

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Main Function

• The Light Engineer is responsible for installing, maintaining, and troubleshooting lighting systems within the resort, restaurant, or event spaces. The role ensures proper illumination for operational, aesthetic, and safety purposes.

Role Responsibilities

• Install, repair, and maintain indoor and outdoor lighting systems.
• Monitor lighting performance and troubleshoot issues promptly.
• Ensure proper functioning of all electrical lighting equipment.
• Collaborate with the events and facility team to set up lighting for special events.
• Maintain cleanliness and organization of tools and equipment.
• Follow health, safety, and electrical compliance standards.
• Report any equipment faults or hazards to supervisors.

Qualifications and Requirements
Education and Certifications:

• Relevant certification or training in electrical engineering, lighting, or related field.

Experience:

• 2–4 years’ experience in lighting installation, maintenance, or electrical engineering.
• Experience in hospitality, resorts, or event settings is preferred.

Core Competencies:

• Electrical & Lighting System Knowledge
• Problem-Solving & Troubleshooting
• Attention to Detail
• Teamwork & Communication
• Health & Safety Compliance.

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Main Function

• The Shisha Attendant is responsible for preparing and serving shisha while ensuring a high-quality customer experience.
• The role includes maintaining equipment, ensuring hygiene standards, and providing prompt and attentive service to guests.

Role Responsibilities

• Prepare and serve shisha according to customer preferences.
• Set up and maintain shisha equipment properly.
• Clean and sanitize all shisha tools and accessories.
• Monitor coal levels and replace when necessary.
• Attend to customers promptly and ensure satisfaction.
• Recommend flavors and combinations to customers.
• Ensure compliance with hygiene and safety standards.
• Maintain cleanliness of the shisha area at all times.

Qualifications and Requirements
Education and Certifications:

• Minimum of SSCE or equivalent.
• Training in shisha preparation is an advantage.

Experience:

• 1–3 years experience as a shisha attendant or in a similar role.
• Knowledge of different shisha flavors and preparation techniques.

Core Competencies:

• Customer Service Skills
• Attention to Detail
• Communication Skills
• Hygiene Awareness
• Time Management
• Teamwork.

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Main Function

• The Kitchen Butcher is responsible for preparing, cutting, and processing meat and poultry products for kitchen and production use.
• The role ensures precision, consistency, and hygiene in meat preparation, supporting overall kitchen operations and food quality.

Role Responsibilities

• Cut, trim, and prepare meat, poultry, and fish according to kitchen specifications.
• Ensure meat quality, freshness, and proper storage.
• Maintain cleanliness and organization of the butchery area.
• Follow food safety, hygiene, and health standards.
• Assist kitchen staff as needed in food preparation.
• Report inventory levels and notify supervisors of shortages.

Qualifications and Requirements
Education and Certifications:

• Relevant certification or training in butchery, food handling, or culinary arts is an advantage.

Experience

• Minimum of 2 years’ experience in butchery or food preparation.
• Experience in hospitality, hotel, or restaurant environments preferred.

Core Competencies

• Meat Preparation & Butchery Skills
• Attention to Detail
• Hygiene & Food Safety Awareness
• Time Management
• Teamwork & Communication.

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Main Function

• The Bar Back supports the bar team by ensuring the bar is fully stocked, clean, and organized at all times.
• The role is essential for smooth bar operations, enabling mixologists to deliver efficient and high-quality service.

Role Responsibilities

• Assist mixologists in preparing the bar for service.
• Restock bar supplies including beverages, garnishes, ice, and glassware.
• Maintain cleanliness and organization of the bar area.
• Wash and polish glassware and bar tools.
• Ensure waste is properly disposed of and workstations remain tidy.
• Monitor stock levels and report shortages promptly.
• Support smooth workflow during busy service periods.
• Follow all hygiene and safety standards.

Qualifications and Requirements
Education and Certifications:

• Minimum of SSCE or equivalent.
• Basic hospitality training is an advantage.

Experience:

• 1–2 years experience in a bar, restaurant, or hospitality environment is preferred.
• Prior experience as a bar back is an added advantage.

Core Competencies:

• Teamwork
• Physical Stamina
• Attention to Detail
• Time Management
• Communication Skills
• Willingness to Learn.

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Main Function

• The National Chef Supervisor oversees the preparation of traditional and national dishes, ensuring quality, authenticity, and consistency.
• The role involves supervising national chefs, coordinating kitchen operations, and maintaining hygiene and safety standards.

Role Responsibilities

• Supervise and guide National Chefs and kitchen staff in the preparation of traditional dishes.
• Ensure food quality, taste, and presentation meet established standards.
• Plan and coordinate kitchen schedules to meet service demands.
• Monitor inventory and report shortages or spoilage.
• Maintain cleanliness and organization of kitchen workstations and storage areas.
• Train and mentor junior staff to improve skills and efficiency.
• Ensure adherence to hygiene, health, and safety regulations.
• Collaborate with Head Chef and management to optimize kitchen operations.

Qualifications and Requirements
Education and Certifications:

• Certification or degree in Culinary Arts, Hospitality, or relevant field is preferred.

Experience:

• 3–5 years’ experience in cooking national dishes, with at least 1–2 years in a supervisory role.
• Experience in hotels, restaurants, or high-volume kitchens preferred.

Core Competencies:

• Leadership & Team Management
• Culinary Expertise & Knowledge of National Dishes
• Food Safety & Hygiene Awareness
• Attention to Detail
• Time Management & Organization
• Communication & Problem-Solving Skills.

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Main Function

• The Head Chef oversees all kitchen operations, ensuring high standards of food quality, taste, and presentation.
• The role involves managing kitchen staff, planning menus, monitoring inventory, and maintaining hygiene and safety standards.

Role Responsibilities

• Lead, supervise, and motivate the kitchen team to achieve operational excellence.
• Plan and develop menus, including seasonal and specialty dishes.
• Ensure consistent quality, taste, and presentation of all meals.
• Monitor inventory, order supplies, and control food costs.
• Maintain cleanliness and organization of the kitchen and storage areas.
• Train and mentor kitchen staff to improve skills and performance.
• Ensure compliance with hygiene, health, and safety regulations.
• Collaborate with management to optimize kitchen processes and service delivery.

Qualifications and Requirements
Education and Certifications:

• Certification or degree in Culinary Arts, Hospitality, or relevant field is preferred.

Experience

• 5 years experience as a chef, with at least 2 years in a supervisory or head chef role.
• Experience in hotels, restaurants, or high-volume kitchen operations preferred.

Core Competencies

• Leadership & Team Management
• Culinary Expertise & Creativity
• Food Safety & Hygiene Knowledge
• Time Management & Organization
• Communication & Problem-Solving Skills
• Attention to Detail.

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Main Function

• Kitchen Stewards and Assistants support kitchen operations by ensuring cleanliness, organization, and efficient handling of kitchen tools, equipment, and utensils. The role ensures a hygienic working environment and smooth workflow in the kitchen and production areas.

Role Responsibilities

• Clean and sanitize kitchen equipment, utensils, and work surfaces.
• Assist chefs and kitchen staff in food preparation and basic tasks.
• Dispose of kitchen waste safely and properly.
• Maintain stock of kitchen supplies and notify supervisors of shortages.
• Follow hygiene, health, and safety protocols strictly.
• Support smooth kitchen operations by performing assigned tasks efficiently.

Qualifications and Requirements
Educational Qualification and Certifications and Experience:

• Basic education required; relevant training in food hygiene or hospitality is an advantage.
• Must be 1–2 years’ experience in kitchen support, stewarding, or hospitality environment preferred.

Core Competencies:

• Attention to Detail
• Hygiene & Food Safety Awareness
• Teamwork & Communication
• Time Management
• Physical Stamina

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Main Function

• The Head Mixologist oversees all bar operations, ensuring high-quality beverage production, consistency, and innovation in drink offerings.
• The role involves leading the bar team, maintaining service excellence, and driving creativity in cocktail development while upholding hygiene and operational standards.

Role Responsibilities

• Supervise and coordinate the activities of mixologists and bar staff.
• Develop innovative cocktail menus and seasonal drink offerings.
• Ensure consistency in taste, presentation, and quality of all beverages.
• Train and mentor bar staff on mixology techniques and service standards.
• Monitor inventory levels and manage stock control efficiently.
• Ensure cleanliness, organization, and compliance with hygiene standards.
• Handle customer interactions professionally and resolve complaints effectively.
• Collaborate with management on promotions and bar performance strategies.
• Ensure smooth daily bar operations and adherence to company policies.

Qualifications and Requirements
Education and Certifications:

• Certification in bartending, mixology, or hospitality management is an advantage.

Experience

• 4–6 years experience in mixology or bartending.
• At least 2 years in a supervisory or leadership role.
• Strong knowledge of cocktails, beverages, and bar operations.
• Experience in hospitality or restaurant environment preferred.

Core Competencies

• Advanced Mixology & Beverage Knowledge
• Leadership & Team Management
• Creativity & Innovation
• Customer Service Excellence
• Attention to Detail
• Communication Skills
• Problem-Solving Skills.

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Main Function

• The HR Assistant supports the human resources department in executing HR policies and procedures, maintaining employee records, and ensuring smooth day-to-day HR operations.
• The role contributes to recruitment, staff welfare, and compliance with labor regulations.

Role Responsibilities

• Assist in recruitment processes, including job postings, screening, and scheduling interviews.
• Maintain and update employee records and HR databases.
• Support onboarding and orientation programs for new employees.
• Assist with payroll preparation, attendance tracking, and leave management.
• Respond to staff inquiries regarding HR policies and procedures.
• Help organize staff training and development initiatives.
• Ensure compliance with labor laws and company policies.
• Provide general administrative support to the HR department.

Qualifications and Requirements
Education and Certifications:

• Bachelor’s Degree in Human Resources, Business Administration, or related field.
• HR certification (e.g., CIPM, SHRM) is an advantage.

Experience:

• 1–3 years experience in HR or administrative roles.
• Familiarity with HR software and MS Office applications.
• Knowledge of labor laws and HR best practices preferred.

Core Competencies:

• HR & Administrative Knowledge
• Communication Skills
• Attention to Detail
• Organizational Skills
• Teamwork & Collaboration
• Problem-Solving Abilities
• Confidentiality & Integrity.

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Main Function

• The Mixologist is responsible for preparing and serving high-quality beverages while delivering excellent customer experience. The role ensures consistency in drink preparation, creativity in cocktail making, and adherence to hygiene and service standards.

Role Responsibilities

• Prepare and serve cocktails, mocktails, and other beverages.
• Develop creative drink recipes and menu ideas.
• Ensure consistency in taste, presentation, and quality of drinks.
• Maintain cleanliness and organization of the bar area.
• Monitor stock levels and report shortages.
• Engage with customers and provide excellent service.
• Follow all hygiene and safety standards.
• Work closely with bar staff to ensure smooth operations.

Qualifications and Requirements
Education and Certifications:

• Relevant certification in bartending or hospitality is an advantage.

Experience:

• 2–4 years experience as a mixologist or bartender.
• Strong knowledge of cocktails, beverages, and bar operations.
• Experience in hospitality or restaurant environment preferred.

Core Competencies:

• Mixology & Beverage Knowledge
• Customer Service Skills
• Creativity
• Attention to Detail
• Teamwork
• Communication Skills.

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Main Functions

• The Pastry Manager is responsible for overseeing all pastry and bakery production operations, ensuring the consistent delivery of high-quality baked goods and desserts.
• The role involves planning, organizing, and managing daily pastry production activities, maintaining quality standards, controlling costs, and ensuring efficient utilization of resources.
• The Pastry Manager must be creative, detail-oriented, and capable of leading a team in a fast-paced food production environment while maintaining strict hygiene and safety standards.

Role Responsibilities
Pastry Production Planning and Scheduling:

• Develop and implement daily and weekly pastry production plans.
• Coordinate baking schedules to meet customer demand and business targets.
• Ensure timely preparation and availability of all pastry products.
• Adjust production schedules based on sales trends and operational needs.

Pastry Operations Management:

• Oversee daily pastry and bakery operations to ensure efficiency.
• Supervise preparation, baking, and presentation of all pastry items.
• Ensure proper use of baking equipment, tools, and ingredients.
• Monitor workflow to minimize delays and wastage.

Quality Control and Assurance:

• Ensure all pastry products meet established quality and presentation standards.
• Conduct regular quality checks on ingredients and finished products.
• Maintain consistency in taste, texture, and appearance.
• Address product defects and implement corrective measures.

Menu Development and Innovation:

• Create and develop new pastry recipes and menu offerings.
• Innovate to improve existing products and introduce seasonal specials.
• Monitor market trends and customer preferences.
• Ensure menu variety aligns with business objectives.

Inventory and Cost Management:

• Monitor inventory levels of baking ingredients and supplies.
• Control costs related to raw materials, production, and wastage.
• Coordinate with procurement to ensure timely supply of ingredients.
• Maintain proper storage and handling of all materials.

Team Supervision and Leadership:

• Supervise pastry chefs, bakers, and kitchen assistants.
• Assign tasks and monitor staff performance.
• Train team members on baking techniques, hygiene, and safety standards.
• Promote teamwork, discipline, and high productivity.

Health, Safety, and Hygiene Compliance:

• Ensure strict adherence to food safety and hygiene regulations.
• Maintain a clean and organized pastry kitchen environment.
• Conduct regular sanitation checks and enforce hygiene practices.
• Ensure compliance with all regulatory and company standards.

Equipment and Maintenance Management:

• Ensure proper use and maintenance of baking equipment.
• Report and address equipment faults promptly.
• Coordinate routine servicing to avoid downtime.

Documentation and Reporting:

• Maintain accurate production and inventory records.
• Prepare daily and periodic production reports.
• Track key performance indicators such as output, wastage, and efficiency.
• Provide reports and recommendations to management.

Process Improvement and Efficiency:

• Identify areas for improving production efficiency and quality.
• Implement best practices in pastry production.
• Drive continuous improvement initiatives within the unit.

Experience/Qualifications

• Bachelor’s Degree or HND in Food Science, Hospitality Management, Culinary Arts, or related fields
• 4 - 7 years of experience in pastry or bakery production
• Proven experience in a supervisory or managerial role in a bakery or food production environment
• Strong knowledge of baking techniques, ingredients, and equipment
• Certification in culinary or pastry arts is an added advantage.

Competencies/Skills:

• Strong knowledge of pastry and bakery production techniques
• Excellent creativity and attention to detail
• Strong planning and organizational skills
• Leadership and team management ability
• Good problem-solving and decision-making skills
• Knowledge of food safety and hygiene standards
• Ability to work under pressure and meet deadlines
• Proficiency in inventory management and basic computer applications.

Behavioural Qualities/Other Competences:

• Creative and innovative mindset
• High level of discipline and professionalism
• Strong attention to quality and presentation
• Results-oriented and proactive approach
• Effective communication and interpersonal skills
• Ability to lead and motivate a team.

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Main Function

• The Chief Security Officer is responsible for overseeing all security operations, ensuring the safety of guests, staff, and property.
• The role involves developing security strategies, supervising security personnel, and maintaining a secure environment at all times.

Role Responsibilities

• Supervise and coordinate all security personnel and activities.
• Develop and implement security policies and procedures.
• Monitor surveillance systems and security equipment.
• Conduct regular security inspections and risk assessments.
• Respond to emergencies and security incidents promptly.
• Ensure proper access control and crowd management.
• Train and guide security staff on best practices.
• Collaborate with management and law enforcement when necessary.
• Prepare security reports and incident documentation.

Qualifications and Requirements
Education and Certifications:

• Minimum of OND/HND/BSc in Security Management or related field.
• Relevant security certifications are an advantage.

Experience:

•  4–6 years experience in security operations.
• At least 2–3 years in a supervisory or leadership role.
• Experience in hospitality or facility security is preferred.

Core Competencies:

• Leadership & Team Management
• Risk Assessment & Crisis Management
• Attention to Detail
• Communication Skills
• Problem-Solving Skills
• Integrity & Professionalism.

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Main Function

• The Accountant is responsible for managing the organization’s financial records, ensuring accuracy, compliance, and timely reporting of all financial transactions.
• The role involves preparing financial statements, monitoring budgets, managing accounts payable and receivable, and ensuring adherence to financial regulations and company policies.
• The Accountant must be detail-oriented, analytical, and capable of supporting financial decision-making in a dynamic business environment.

Role Responsibilities
Financial Record Management:

• Maintain accurate and up-to-date financial records of all transactions.
• Record daily financial activities including income, expenses, and payments.
• Ensure proper documentation and filing of all financial records.

Accounts Payable and Receivable:

• Manage accounts payable and ensure timely processing of invoices and payments.
• Monitor accounts receivable and follow up on outstanding payments.
• Reconcile vendor and customer accounts regularly.

Financial Reporting:

• Prepare monthly, quarterly, and annual financial reports.
• Generate profit and loss statements, balance sheets, and cash flow reports.
• Provide financial insights and recommendations to management.

Budgeting and Cost Control:

• Assist in the preparation and monitoring of budgets.
• Track expenses against budget and report variances.
• Support cost control initiatives to improve profitability.

Bank and Cash Management:

• Perform bank reconciliations and ensure accuracy of cash records.
• Monitor cash flow and ensure adequate liquidity for operations.
• Manage petty cash and ensure proper accountability.

Tax and Regulatory Compliance:

• Ensure compliance with all tax regulations and statutory requirements.
• Prepare and file tax returns (VAT, PAYE, and other applicable taxes).
• Liaise with regulatory authorities and external auditors when required.

Audit and Internal Control:

• Support internal and external audit processes.
• Implement and maintain strong internal control systems.
• Identify financial risks and recommend corrective actions.

Payroll Management:

• Assist in the preparation and processing of staff payroll.
• Ensure accuracy of salaries, deductions, and statutory remittances.

Documentation and Reporting:

• Maintain accurate financial documentation and audit trails.
• Prepare periodic financial summaries and management reports.
• Track key financial indicators and performance metrics.

Process Improvement and Efficiency:

• Identify opportunities to improve financial processes and systems.
• Implement best practices in accounting and financial management.
• Drive efficiency in financial operations and reporting

Experience andQualification

• Bachelor’s Degree or HND in Accounting, Finance, or related field with  of 3–5 years of relevant accounting experience
• Professional certification (ICAN, ACCA, or equivalent) is an added advantage
• Experience in retail, hospitality, or multi-business operations is an added advantage
• Strong understanding of financial reporting, taxation, and compliance

Competencies/Skills:

• Strong knowledge of accounting principles and financial management
• Proficiency in accounting software and Microsoft Office (especially Excel)
• Excellent analytical and numerical skills
• Strong attention to detail and accuracy
• Good problem-solving and decision-making ability
• Knowledge of tax regulations and financial compliance
• Ability to work under pressure and meet deadlines

Behavioural Qualities/Other Competences:

• High level of integrity and accountability
• Strong organizational and time management skills
• Results-oriented and proactive mindset
• Effective communication and interpersonal skills
• Ability to work independently and as part of a team
• Professional and disciplined work ethic

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Main Function

• The Content Creator and Social Media Manager is responsible for developing engaging content, managing social media platforms, and promoting the resort, restaurant, and its services.
• The role ensures brand consistency, audience engagement, and growth across digital channels.

Role Responsibilities

• Create high-quality visual and written content for social media, website, and marketing campaigns.
• Manage social media accounts (Facebook, Instagram, TikTok, etc.) to increase engagement and followers.
• Develop and implement content strategies aligned with brand goals.
• Monitor social media trends and adapt content to maximize reach and engagement.
• Collaborate with marketing and operations teams for promotions, events, and campaigns.
• Track analytics and prepare reports on social media performance.
• Respond to comments and messages professionally to maintain audience interaction.

Qualifications and Requirements
Education and Certifications:

• Degree or certification in Marketing, Communication, Digital Media, or related field preferred.

Experience:

• Minimum of 2–4 years’ experience in content creation, social media management, or digital marketing.
• Experience in hospitality, events, or lifestyle brand management is an advantage.

Core Competencies:

• Social Media & Digital Marketing Skills
• Creativity & Content Development
• Communication & Copywriting Skills
• Analytics & Performance Tracking
• Attention to Detail
• Time Management & Organization

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Main Function

• The Accounting Intern will support the finance team in executing daily accounting activities. The role provides practical exposure to financial record keeping, documentation, and reporting while working under supervision.

Role Responsibilities
Finance & Accounting Support:

• Assist in maintaining basic financial records and documentation in line with company procedures.
• Support the preparation of routine financial summaries and reports.
• Assist with bank reconciliations, expense tracking, and documentation of payables and receivables.
• Help organize financial data to support management decision-making.

Budget & Cost Monitoring (Support Level):

• Assist in tracking expenses against approved budgets.
• Help identify discrepancies or variances for review by supervisors.
• Support cost-control initiatives through proper documentation and reporting.

Compliance & Documentation:

• Assist in preparing documentation for statutory filings such as VAT, PAYE, WHT, and Pension under supervision.
• Help organize records for audits and compliance checks.
• Liaise with relevant internal teams to gather required compliance information.

Payroll & Treasury Assistance:

• Support payroll preparation by organizing attendance records and payroll inputs.
• Assist in petty cash management and basic fund reconciliation.
• Help monitor cash movement records and supporting documents.

Facilities & Asset Support:

• Assist in maintaining records of company assets and consumables.
• Support routine checks on facilities and equipment usage.
• Help ensure adherence to basic safety and workplace standards.

Reporting & Communication:

• Prepare basic weekly or monthly reports on assigned finance and operational tasks.
• Escalate issues appropriately and provide updates to supervisors.

Qualifications and Requirements
Education and Certifications:

• Bachelor’s Degree or HND in Accounting, Finance, Business Administration, or a related field
• Recent graduates or NYSC members are encouraged to apply

Experience:

• 6 months – 1 year of work experience or internship experience preferred.
• Basic exposure to accounting, administration, or operations is an added advantage

Skills:
Accounting & Financial Skills:

• Basic understanding of accounting principles and financial processes.
• Ability to handle financial records with accuracy and confidentiality.
• Familiarity with bookkeeping, expense tracking, and basic reconciliations.

Analytical & Organisational Skills:

• Strong attention to detail and numerical accuracy.
• Ability to organise documents, data, and records efficiently.
• Willingness to learn and apply feedback.

Technical Skills:

• Proficiency in Microsoft Excel and other Microsoft Office tools.
• Basic knowledge of accounting software is an added advantage.

Communication & Professionalism:

• Good written and verbal communication skills.
• Ability to work collaboratively with different teams.
• Professional attitude, integrity, and reliability.

Time Management & Adaptability:

• Ability to manage multiple tasks and meet deadlines.
• Flexible and adaptable in a fast-paced work environment.