Jobs at Elvaridah

Job Summary

• The Hall Manager is responsible for overseeing the daily operations of an event hall, banquet facility, or lounge space.
• The role involves ensuring seamless event execution, maintaining high service standards, coordinating staff, and delivering an excellent guest experience.
• The ideal candidate is highly organized, proactive, and capable of managing multiple events and teams efficiently.

Key Responsibilities

• Oversee the day-to-day operations of the hall or event space.
• Coordinate and manage all events, ensuring smooth setup, execution, and breakdown.
• Liaise with clients to understand event requirements and ensure expectations are met.
• Supervise hall staff including ushers, cleaners, servers, and security personnel.
• Ensure proper arrangement of seating, décor, lighting, and equipment based on event needs.
• Monitor service delivery to maintain high standards of hospitality.
• Handle customer inquiries, complaints, and feedback professionally.
• Ensure compliance with health, safety, and hygiene regulations.
• Manage inventory of hall equipment, furniture, and supplies.
• Oversee scheduling and staff rosters for events and daily operations.
• Work closely with vendors (caterers, decorators, technicians, etc.) to ensure timely service delivery.
• Prepare operational reports including event summaries, incidents, and revenue tracking.

Requirements

• Minimum of OND / HND / B.Sc in Hospitality Management, Event Management, or related field (preferred).
• Proven experience as a Hall Manager, Event Supervisor, or similar role in hospitality or events.
• Strong organizational and multitasking skills.
• Excellent communication and interpersonal skills.
• Ability to work flexible hours, including weekends and holidays.
• Strong leadership and team management abilities.
• Knowledge of event planning and execution processes.

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Job Summary

• The Restaurant Supervisor is responsible for overseeing the day-to-day operations of the restaurant, ensuring excellent customer service, maintaining quality standards, and supporting staff performance.
• The role requires strong leadership, attention to detail, and the ability to manage operations efficiently in a fast-paced environment.

Key Responsibilities

• Supervise daily restaurant operations to ensure smooth service delivery.
• Lead, train, and motivate front-of-house staff.
• Ensure high levels of customer satisfaction by addressing complaints promptly.
• Monitor food quality, presentation, and service standards.
• Coordinate staff schedules, shifts, and attendance.
• Enforce health, safety, and hygiene standards.
• Manage inventory levels and coordinate with kitchen staff on stock needs.
• Assist in implementing operational policies and procedures.
• Support sales initiatives and upselling strategies.
• Prepare daily reports on sales, staff performance, and operational issues.

Requirements

• Minimum of OND / HND / BSc in Hospitality Management or related field (preferred).
• Proven experience as a Restaurant Supervisor or similar role.
• Strong leadership and team management skills.
• Excellent communication and customer service skills.
• Ability to work under pressure and handle multiple tasks.
• Knowledge of food safety and hygiene regulations.

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Job Summary

• The Canteen Supervisor is responsible for managing the daily operations of a canteen facility, ensuring efficient food service, cleanliness, cost control, and adherence to health and safety standards.
• The role focuses on maintaining consistent food quality and ensuring a hygienic and organized environment.

Key Responsibilities

• Oversee the preparation and serving of meals in the canteen.
• Supervise canteen staff and assign daily duties.
• Ensure cleanliness and hygiene standards are maintained at all times.
• Monitor food portioning, quality, and waste control.
• Manage inventory, stock levels, and procurement of supplies.
• Ensure compliance with health and safety regulations.
• Handle customer/staff feedback and resolve issues promptly.
• Maintain records of daily sales, expenses, and stock usage.
• Ensure cost-effective operations and minimize wastage.
• Coordinate meal planning in line with budget and nutritional standards.

Requirements

• Minimum of OND or relevant qualification in Hospitality or related field.
• Proven experience in a canteen, catering, or food service supervisory role.
• Good knowledge of food safety and sanitation practices.
• Strong organizational and leadership skills.
• Ability to manage budgets and control costs.
• Good communication and interpersonal skills.