Jobs at Allen Professional Services

Key Roles and Responsibilities

• Schedule staff shifts and ensure adequate coverage during peak times.
• Ensure exceptional customer service and satisfaction.
• Handle customer complaints and resolve issues promptly and professionally.
• Monitor and improve service standards and guest interactions.
• Oversee daily dining room operations to ensure efficiency and high standards.
• Ensure compliance with health and safety regulations and restaurant policies.
• Monitor inventory levels and coordinate with kitchen staff to maintain adequate supplies.
• Maintain high standards of food quality and presentation in collaboration with the kitchen team.
• Ensure cleanliness and proper maintenance of the dining area and related facilities.
• Conduct regular inspections and audits to uphold quality standards.

Requirements

• First degree – HND, BSC, etc.
• Minimum of 3-5 years of experience in a supervisory or managerial role in the restaurant or hospitality industry.
• Strong leadership and interpersonal skills.
• Excellent customer service and communication abilities.
• Proficiency in restaurant management software and MS Office Suite.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Knowledge of food safety and sanitation regulations.

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Key Roles and Responsibilities

• Assist the Restaurant Manager to oversee daily outlet operations
• Assist the Restaurant Manager to run outlet's shift management
• Assist to manage a high-performance team and develop their talents
• Ensure compliance with health and safety regulations and company policies.
• Assist the Restaurant Manager to maintain adequate stock.
• Assist the Restaurant Manager to maintain quality control procedures
• Assist the Restaurant Manager to increase revenue, such as promotions, special events, and menu adjustments.
• Take charge of quality, service, and cleanliness assurance within the restaurant operations
• Attend and contribute to management meetings.

Requirements

• First Degree – HND, BSc, etc.
• Minimum of two (2) years of relevant work experience in a food services organization.
• Highly experienced in food products and services.
• Sound logistics management, business operations and financial knowledge.
• Strong managerial skills with proven track record in delivering targets and efficiencies.
• Fluency in English is essential, with superior oral and written communication skills.

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Responsibilities

• Oversee daily outlet operations, including opening and closing procedures.
• Supervise outlet operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Ensure compliance with health and safety regulations and company policies.
• Monitor inventory levels and coordinate with suppliers to maintain adequate stock.
• Implement and maintain quality control procedures for food preparation and presentation.
• Implement strategies to increase revenue, such as promotions, special events, and menu adjustments.
• Maintain high standards of food quality and presentation in collaboration with the kitchen team.
• Ensure cleanliness and proper maintenance of the restaurant, including dining areas, kitchen, and restrooms.
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Attend and contribute to management meetings.

Requirements

• First degree – HND, BSC, etc.
• Minimum of five (5) years of relevant work experience in a food services organization.
• Highly experienced in food products and services.
• Sound logistics management, business operations and financial knowledge.
• Strong managerial skills with proven track record in delivering targets and efficiencies.
• Fluency in English is essential, with superior oral and written communication skills.