Fresh Jobs at Hospitality Groundworks

Job Summary

• A restaurant in Lagos Island is looking to employ a Sous chef to lead the kitchen with strong culinary and managerial skills. You will be expected to play a critical role in maintaining and enhancing customers’ satisfaction and smooth kitchen operations.

Duties & Responsibilities

• Help in the preparation and design of all food and drinks menus
• Produce high quality plates both design and taste wise
• Ensure that the kitchen operates in a timely way that meets our quality standards
• Fill in for the Executive Chef in planning and directing food preparation when necessary
• Resourcefully solve any issues that arise and seize control of any problematic situation
• Manage and train kitchen staff, establish working schedule and assess staff’s performance
• Order supplies to stock inventory appropriately
• Comply with and enforce sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements

• 2-4 years of experience as a Sous Chef
• Understanding of various cooking methods, ingredients, equipment and procedures
• Excellent record of kitchen and staff management
• Accuracy and speed in handling emergency situations and providing solutions
• Familiar with industry’s best practices

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Job Summary

• A restaurant in Lagos Island is looking for competent and experienced Head Chef to support the Sous Chef in leading the kitchen. The head chef carries out and coordinates the organization, preparation, production, presentation and assures the high standard of culinary services offered to guests.

Responsibilities

• Organizes and supervises food preparations in line with the occupancy and consumption forecasts
• Prepares dishes and/or supervises preparation
• Supervises the different sections of the kitchen: production of hot and cold dishes, dish washing etc.
• In conjunction with the Sous Chef and F&B Manager, prepares the menus and à la carte choices
• Oversees the whole work shift, ensures respect of the maximum waiting times defined by the brand, checks the presentation and temperature of dishes, etc.
• Coordinates with restaurant serving staff in order to ensure smooth running service
• Ensures that all information is duly passed on to the applicable departments
• In conjunction with the Points of Sale Managers, coordinates the kitchen, restaurants and "Seminars and meetings" services
• Supervises the staff restaurant and stewarding service
• Keeps up-to-date with changes in culinary trends
• Is actively involved in the local area to keep up-to-date with specific issues and needs
• Ensures that the equipment and appliances under his/her responsibility are used correctly and kept in good condition by kitchen staff
• Optimizes sales by meeting guests' wishes, while respecting brand guidelines
• Manages stocks and supplies
• Carries out inventories, inputs data and explains consumption differences

Requirements

• Vocational Certificate or Diploma in professional Cuisine
• 5 to 10 years of experience
• Significant managerial experience
• Perfect knowledge of HACCP guidelines
• Computer literate (Windows environment)
• Attention to cleanliness and hygiene
• Excellent management skills

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Job Summary

• A restaurant in Lagos Island is looking for competent and experienced waitress/waiters to serve. You will be required to accurately and completely take food and beverage orders, efficiently serve food and beverages to customers and attend to customers’ needs both at the restaurant.

Duties and Responsibilities

• Work with cashier to process and expedite food orders
• Work as a server for all event and Waiter for the restaurant when on shift depending on the scheduling of the day
• Upsell food and beverage items during events or less busy days.
• Assist to process credit card payments.
• Comply with safety, health and hygiene policies and procedures.
• Assist to re-set and prepare table for customers including decorations, condiments, napkins, utensils
• Check dishes and kitchenware for cleanliness and report any problems to line manager.
• Carry dirty plates, glasses and silverware to kitchen for cleaning
• Demonstrate a thorough knowledge of food and beverage products, menus and Promotions.

Requirements

• Candidates must possess an OND / SSCE / GCE / NECO qualification with 2 - 4 years work experience.

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Job Summary

• A restaurant in Lagos Island is looking for a professional line cook to prepare food to the exact chef’s specifications and to set up stations for menu.

Duties & Responsibilities

• Set up and stocking stations with all necessary supplies
• Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces)
• Cook menu items in cooperation with the rest of the kitchen staff
• Answer, report and follow executive or sous chef’s instructions
• Clean up station and take care of leftover food
• Stock inventory appropriately
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Requirements

• 2-4 Years experience as a Line Cook
• Excellent understanding of various cooking methods, ingredients, equipment and procedures
• Accuracy and speed in executing assigned tasks
• Familiar with industry’s best practices.

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Duties & Responsibilities

• Supervise day-to-day activities and assist in the food and beverage outlets
• Supervise appropriate stock supplies and monitor stock levels.
• In alliance with the Manager, control operational costs and identify measures to cut waste.
• Ensure and monitor adherence to health, safety and hygiene standards in kitchens and restaurants.
• Create innovative programs and promotions that drive revenue through increased guest patronage
• Assist in all financial budgeting operations to maximize profitability
• Promote and Market the Business.
• Develop relevant content topics aimed at marketing business to reach the company’s target customers.
• Prepare a marketing strategy for the target market.
• Deliver superior service and maximize customer satisfaction.
• Ensure adequate Staffing at all times: Interview, train and supervise staff. Train new and current employees on proper hospitality practices.
• Generate relevant periodic reports using appropriate KPIs indicating an improvement in Management.

Requirements

• B.Sc or HND in any field. Hospitality Management or Culinary schooling is an advantage.
• At least 3 years of full-service restaurant management
• Flexibility in working hours and a willingness to cover shifts as needed
• Able to use relevant computer applications such as MS Office applications.
• Ability to multi-task, organize, and prioritize work
• Knowledge of planning and forecasting is an added advantage.
• Attention to details and good resource management skills.

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Job Summary

• A restaurant in Lagos Island is looking for skilled Bar Assistants to support the Bar team in serving guests.

Duties & Responsibilities

• Duties include carrying supplies and equipment such as wine, spirits, fruits, ice, glassware, tables, chairs, etc.
• Helping to set up service bars and portable bars for parties
• Cleaning away debris and maintaining good order in the bar areas
• Cleaning all beverage areas
• Delivering wines, spirits and beer and obtaining required receipts for same; and keeping all bars stocked
• Filling and delivering requisitioned products and equipment such as wine, spirits, fruits, ice, glassware, etc.
• Assisting in the ordering of liquor as well as liquor pickups
• Cleaning away debris and maintaining good order in beverage areas, including but not limited to mopping/sweeping beverage coolers and surrounding areas, recycling and area trash removal
• Sanitation duties throughout shift
• Completing all assigned side work
• Assisting in period end inventory

Requirements

• Proven work experience (minimum of 2 years) as a Bar Back.
• Basic knowledge of bar menu items and recipes (different types of beers and mixed drinks)
• Should have some experience making Mocktails/ Cocktails
• Excellent interpersonal skills
• Endurance to walk and stand for long hours

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Job Summary

• A restaurant in Lagos Island is looking for a dedicated and reliable kitchen assistant whose duty solely is assist in the kitchen production.

Duties & Responsibilities

• Properly cleaning and sanitizing all food preparation areas according to established standards of hygiene.
• Washing and appropriately storing all cooking appliances, instruments, utensils, cutting boards, and dishes.
• Assisting the cook with the preparation of small chops ingredients, which includes, scaling, mixing, and frying.
• Sweeping and mopping the kitchen floor as well as wiping down kitchen walls when the need arises.
• Assisting with the unloading of delivered food supplies.
• Organizing and correctly storing food supplies.
• Promptly transferring meal ingredients from storage areas to the kitchen as per the cook's instructions.

Requirements

• Proven experience assisting in kitchen, minimum of 2 years experience.
• The ability to stand for extended periods.
• The ability to work in a team.
• Ability to use and maintain various kitchen equipment.
• Ability to prepare a wide range of small chops ingredient.
• Basic knowledge of kitchen hygiene and safety standards.
• Attention to detail and interpersonal skills.
• Excellent organizational and time management skills.

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Duties & Responsibilities

• Scheduling repairs and completing preventative maintenance programs on restaurant equipment, refrigeration equipment, and building systems including but not limited to HVAC and electrical systems
• Respond to service order requests in a timely manner
• Provide thorough troubleshooting remotely in an attempt to resolve minor equipment issues with General Managers or team members
• Perform general repairs to the facility including but not limited to patching of walls, ceramic tile replacement/ installation, doors and hardware, painting, etc.
• Install cooking, refrigeration, and electrical equipment
• Detect, repair, and document clear concise activity and reports on equipment
• Provide leadership, training, and direction to Stand Managers and Kitchen Staff as it relates to equipment
• Liaise with vendors and suppliers as needed
• Ensure that the restaurant is in a properly functioning state at all times
• Handle purchasing of electrical equipment and parts as needed
• Other duties as assigned in response to changing business conditions and/or requirements.

Requirements

• BSc / HND in relevant fields
• Minimum of three years experience in facility management preferably in a restaurant
• Attention to detail and swift to response
• Able to take initiatives
• Honest with high integrity.

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Duties & Responsibilities

• Provide a warm reception to all customers upon entrance into the restaurant, and always.
• Assist the other front of house staff to ensure that the lobby area is always properly sanitized and appealing to customers.
• Present restaurant menus and provide clarity to customers in selecting food/beverages.
• Take orders and serve orders.
• Answer questions or make recommendations for complementary products.
• Collaborate with other restaurant staff to process and serve orders swiftly.
• Deal with complaints or problems with a positive attitude.
• Escalate customer complaints to the restaurant Manager where the issue can’t be resolved by them.
• Issue bills and accept payment.
• Give a daily report of the activities for each day to the restaurant Manager (Can be done orally)
• Inform the restaurant manager of any products that are frequently requested by customers but aren’t sold by the restaurant.
• Ask for feedback from customers from time to time.

Requirements

• Minimum of SSCE.
• Minimum of one-year proven experience in same or similar role.
• Attention to cleanliness and safety.
• Patience and customer-oriented approach.
• Excellent people skills with a friendly attitude.
• Responsible and trustworthy.
• Flexible schedule to work various shifts, including weekends, nights, and holidays.

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Job Summary

• We require the services of a Shisha Attendant. As a Shisha Attendant, you will be responsible to provide basic support and service task to the outlet on all Shisha related operations.

Duties & Responsibilities

• To work as a team with colleagues in all departments, to ensure timely service and a smooth running operation.
• To understand and adhere to all hotel policies and Standard Operating Procedures with regard to guest service, how to run the operation, and personal discipline and grooming.
• Check out with your Supervisor before leaving your station or the floor for any reason.
• To have a full knowledge of the services and facilities provided by the hotel in order to answer any questions the guests may have.
• Follow all reasonable work-related requests made by a Manager or Supervisor which may be outside your normal job activities, to achieve complete guest satisfaction and service throughout the Hotel
• Clean and reset the Shisha before and after every use.
• Prepare sufficient Shisha heads for the operation and make sure all flavors on the menu are available.
• Prepare the charcoal before the operation
• Take the Shisha orders from the customers.
• Assist with service of food and beverage orders as requested by supervisor.
• Manage and provide shisha requisition forms for supervisor / manager prior to orders.
• Help the waiters in preparing the restaurant mis en place.
• Maintain your station in accordance with standards at all times
• Serve all shisha requested promptly and accurately as requested and in line with standards of service.
• Arrange the Shisha station during the closing time and make sure there is no lighted charcoal left behind.
• Ensure that all guest communications are polite and helpful and exceed guest expectations.
• Maintain all bar and restaurant equipment and glassware in a clean and polished manner using the correct method and equipment.
• To perform any additional duties required by his superiors.

Requirements

• Minimum of 2 years’ experience as a Shisha attendant or in a related position within Hospitality industry.
• Minimum of SSCE / WAEC
• Good English speaking ability
• Strong experience with customer service
• Strong adherence to Health & Safety.

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Job Summary

• We require the service of a Purchasing Officer to handle our procurement activities. The Purchasing Officer’s responsibilities include developing purchasing strategies, maintaining positive relationships with suppliers, coordinating with internal teams regarding their supply needs, and overseeing the purchasing team in their daily activities.
• Essentially, this person will facilitate efficient and effective purchasing operational needs on a daily basis, whilst maintaining supply chain confidentiality at all times.

Duties & Responsibilities

• Support the dining experience by maintaining supplies for food and beverage service.
• Maintain par levels of stock; complete requisition for additional supplies as appropriate.
• Maintain and research pricing for all purchased goods.
• Maintain all records needed for accounting.
• Maintain all specifications and update them in conjunction with the chef on a constant basis.
• Ensure that all goods required to run the F&B department are available when necessary.
• Schedule employees based upon forecasted volumes.
• Manage the operation of the purchasing department; train employees on proper goods receiving and storage methods.
• Keep purchasing and storage areas clean and organized as per the chef’s standards.
• Create an environment at the hotel designed to stimulate all senses through personal services, amenities and experiences provided by employees.
• Ensure that the hotel delivers the company experience by reviewing restaurants operations from the customer’s perspective as well as from a business perspective.
• Keep current on pulse of the guests, constantly seeking opportunities to follow up on their experience.
• Provide employees with the tools and environment they need to deliver the company experience.
• Develop and implement strategies and practices that support employee engagement.

Requirements

• B.Sc. or HND in a Hospitality management or operations management course
• Minimum of two years’ experience in restaurant purchasing operations
• Deep knowledge of inventory and supply chain management.
• Supervisory and management experience.
• Proficiency in Microsoft Office and purchasing software.
• Excellent communication skills, both written and verbal.

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Details

• We require the services of a food Dispatch Rider to support our customers. The ideal candidate will be a great communicator who has a valid driver’s license and is looking for flexibility in the work schedule.

Duties & Responsibilities

• Manage multiple orders, delivery locations, and customers at the same time
• Deliver orders within an optimal period of time, ensuring freshness of food and respect for customer preferences
• Safely operate a vehicle in all types of weather conditions
• Navigate local streets and highways efficiently using GPS
• Communicate clearly with customers and food service employees, demonstrating an eagerness to work through any issues or points of confusion
• Verify orders before each delivery and maintain a detailed, comprehensive delivery log

Requirements

• Previous delivery or customer service experience in any industry
• Proven track record of succeeding in time-sensitive situations
• Experience in handling cash and giving change
• Familiarity with the local area, including streets, highways, and buildings
• Valid driver’s license and clean driving record
• Ability to lift and carry heavy food orders and operate a vehicle for prolonged periods of time
• Strong interpersonal skills, including verbal communication and conflict resolution
• Mindset for organization and attention to details

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Duties & Responsibilities

• Manage all accounting transactions
• Recording and analyzing transactions in the general ledger
• Processing invoices/bills and paying vendors
• Preparing weekly cash flow statements, and controlling expenditure and cash flow
• Reconciliation of Bank Statement with Payment Voucher, purchase and sales ledgers.
• Creating financial statements to determine financial health including the balance sheet, income statement, and cash flow statement
• Working closely with the culinary team to ensure accurate cost tracking and inventory management.
• Collecting and analyzing data, which is then used in the preparation of weekly and monthly estimates for the brand.
• Ensure the brand's cash management and banking activities are efficiently carried out.
• Generate monthly results and implement monthly variance reporting.
• Assisting with the preparation of year-end accounts and statutory accounts
• Offering financial insights and advice
• Ensuring compliance with financial reporting and other standard accounting procedures

Requirements

• Bachelor’s degree in Accounting or Banking & Finance.
• Professional Accounting Qualification ( ACCA, ICAN, ICMA, ACA, etc)
• Minimum of 3 years’ experience in related field; preferably restaurant and food industry
• Good command of written and oral English