Latest Jobs at Genesis Group Nigeria

Key Responsibilities

• Perform routine and surprise audits at store locations to ensure adherence to operating procedures.
• Verify compliance with standard QSR processes (cash handling, food production, inventory movement, wastage recording, safety procedures).
• Review shift reports, POS transactions, discounts, voids, refunds, and complimentary items for irregularities.
• Monitor adherence to hygiene, food safety, and quality control standards.
• Audit cash handling processes including end-of-day closing, reconciliations, and deposits.
• Ensure bank deposits match POS sales reports daily.
• Review expense claims, petty cash usage, and vendor payments for accuracy and legitimacy.
• Investigate variances in sales, cost of goods sold (COGS), and store operating expenses.

Inventory Management:

• Conduct periodic inventory counts for food, packaging, and supplies.
• Identify variances between physical counts and system stock; recommend corrective measures.
• Monitor wastage, spoilage, and theft indicators.
• Evaluate supply chain processes for risk exposure or inefficiencies.

Risk Management & Compliance:

• Assess risks across restaurant operations and implement risk mitigation strategies.
• Ensure compliance with company policies, health and safety regulations, labor laws, and franchise standards (if applicable).
• Investigate fraud allegations, theft suspicions, and operational malpractice.
• Provide recommendations and action plans to close identified control gaps.
• Prepare detailed internal control and audit reports with findings, risk assessments, and corrective actions.
• Follow up with store managers to ensure implementation of corrective actions.
• Maintain organized documentation for audits, compliance reviews, and checklists
• Educate staff and management on internal control procedures and best practices.
• Assist in developing and updating policies, SOPs, manuals, and control guidelines.
• Identify bottlenecks in operations and recommend process improvements.

Key Skills and Competencies

• Strong analytical and problem-solving skills
• Good knowledge of QSR operations and food industry processes
• Excellent attention to detail and integrity
• Strong communication and report-writing skills
• Proficiency with POS systems, Excel, and audit software
• Ability to work independently and conduct field audits
• Knowledge of risk management and internal control framework
• Bachelor’s degree in Accounting, Finance, Business Administration, or related field.
• 1–3 years of experience in internal control, auditing, or QSR operations (preferred).
• Professional certifications (CIA, CFE, ACCA, CPA) are an added advantage.
• Frequent visits to restaurant branches.
• May require early morning, evening, or weekend audits.
• Fast-paced environment with strict timelines.

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Job Description

• To support the Corporate Business Integrity Department in protecting the Integrity of the organization business by ensuring company policies and procedures are implemented to minimize business interruption or financial loss caused by corruption, fraud, unethical and misconduct and create and maintain a strong ethical culture in the organisation.

Responsibilities

• B.L/LLB in Law
• B.Sc. in any related discipline or Arts
• Lead and Conduct Investigations
• Allegation Management and Case Oversight

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Role Overview

• The Customer Service Agent is the frontline ambassador of the restaurant, responsible for delivering fast, friendly, and accurate service during high-volume periods.
• This role goes beyond taking orders it requires anticipating guest needs, maintaining speed-of-service targets, resolving issues on the spot, and ensuring that every interaction reflects the brand’s hospitality standards.

Key Responsibilities
Guest Interaction & Order Accuracy:

• Greet guests promptly and warmly, even during peak rush periods.
• Take orders with precision, ensuring modifications, add-ons, and allergies are communicated correctly to kitchen staff.
• Confirm order details and upsell relevant items based on current promotions or guest preferences.

Speed of Service:

• Maintain queue flow by managing orders efficiently at POS, drive-thru windows, or self-service kiosks.
• Monitor order prep times and notify the kitchen of delays or backlog risks.
• Coordinate with counter/runner staff to ensure orders are delivered quickly and correctly.

Issue Resolution & Guest Recovery:

• Handle customer complaints calmly and professionally, solving issues on the spot whenever possible.
• Communicate product shortages, wait times, or delays upfront to manage expectations.
• Escalate serious concerns to the on-duty manager while keeping the guest informed.

Restaurant Environment & Cleanliness:

• Keep the counter, dining area, and beverage/condiment stations clean and stocked throughout the shift.
• Assist with tray clearing, table wiping, and lobby upkeep during downtime or peak demand.
• Follow hygiene protocols and ensure all customer-facing areas reflect brand standards.

Product Knowledge:

• Have thorough knowledge of the menu, ongoing promotions, portion sizes, allergens, and food preparation basics.
• Provide guests with recommendations and clarify menu items confidently.
• Support new launches by understanding product ingredients and upsell positioning.

Operational Collaboration:

• Coordinate with kitchen staff to confirm special orders, large orders, or complex requests.
• Communicate feedback from guests regarding food quality, wait times, or service issues.
• Assist with packaging orders for delivery partners (Glovo, Uber Eats, etc.) and ensure accuracy before dispatch
• High customer satisfaction scores and positive guest feedback.
• Consistently meeting speed-of-service benchmarks (dine-in, takeout, and drive-thru).
• Reduced number of order errors or complaints.
• Professional handling of guest issues with quick recovery.
• Clean, organized, and welcoming guest-facing areas at all times.

Qualifications & Experience

• Previous customer service experience preferred, ideally in QSR, retail, hospitality, or high-volume environments.
• Strong communication skills and comfort working with diverse customers.
• Ability to handle cash, operate POS systems, and multitask during busy periods.
• Physically able to stand for long hours and perform fast-paced tasks.

Key Competencies:

• Warm, approachable, and service-focused attitude.
• Ability to stay calm under pressure and handle high traffic.
• Attention to detail especially in order-taking and packaging.
• Team-oriented mindset with willingness to assist beyond assigned duties.
• Problem-solving ability and professional conflict resolution skills.

Salary
N100,000 per month. 

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Job Summary

• The Procurement Officer is responsible for ensuring the restaurant has the right ingredients, packaging, equipment, and supplies at the right time, right quality, and right cost.
• This role goes beyond placing orders it requires daily coordination with kitchen teams, demand forecasting based on sales patterns, managing perishable inventory risks, and maintaining strong supplier relationships that can support fast-paced, high-volume service.

Key Responsibilities
Ingredient & Supply Forecasting:

• Review daily and weekly sales trends to anticipate ingredient and packaging needs for each menu category.
• Work closely with the kitchen/operations team to adjust forecasts during menu changes, promotions, or seasonal demand peaks.
• Maintain minimum stock levels for fast-moving items and critical SKUs to avoid service disruption.

Supplier Management & Negotiation:

• Source suppliers capable of meeting strict QSR requirements: consistent quality, rapid delivery cycles, and competitive pricing.
• Conduct weekly check-ins with suppliers to resolve delays, discuss quality issues, and confirm delivery schedules.
• Negotiate pricing, credit terms, and rebates based on volume and long-term partnerships.

Quality Assurance & Compliance:

• Coordinate with kitchen supervisors to conduct random checks on delivered stock (freshness, portion size, packaging integrity, temperature compliance).
• Reject non-conforming products and enforce supplier corrective actions.
• Ensure all vendors meet food safety, hygiene, and traceability standards required by local regulations and brand guidelines.

Inventory & Cost Control:

• Track ingredient yield, wastage trends, and stock variances; escalate irregularities immediately to Operations.
• Review daily inventory reports and approve reorder quantities.
• Work with Finance to monitor price fluctuations and maintain food cost targets.

Operational Coordination:

• Communicate any supply risks to store operations early (e.g., shortages, delivery delays, menu substitutions).
• Support new store openings by coordinating initial stock orders, equipment procurement, and logistics.
• Ensure kitchen teams always have updated information on alternative products or temporary replacements.

Documentation & Systems:

• Maintain accurate purchase records, supplier contracts, and cost updates in the procurement system.
• Monitor expiration dates and batch traceability for perishable items.
• Generate weekly procurement performance reports (cost movements, supplier reliability, stock turnover).
• Zero stockouts of core menu items during peak hours.
• Consistent product quality across all deliveries.
• Controlled food cost within target ranges.
• Reliable supplier performance with minimal last-minute escalations.
• Increased operational efficiency through proactive forecasting.

Requirements

• 2–4 years in procurement, preferably in QSR, hospitality, FMCG, or food distribution.
• Strong understanding of perishable goods handling, cold chain requirements, and food safety standards.
• Experience with inventory or procurement software (e.g., MarketMan, SAP, Oracle, internal POS/IMS).
• Strong negotiation skills and vendor management experience.
• Ability to work in a high-pressure, time-sensitive environment with multi-shift operations
• Attention to detail with a practical, operations-minded approach.
• Quick decision-making and problem-solving skills.
• Strong communication between supplier, kitchen, finance, and operations teams.
• Agility to manage sudden changes in demand or supplier availability.

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Job Description

• The Restaurant Manager is the strategic and operational leader of the store part coach, part problem-solver, part business owner.
• This role demands someone who can turn a high-volume QSR into a well-run machine: balancing guest satisfaction, cost control, team culture, and operational discipline.
• The ideal manager is visible on the floor, sharp with numbers, firm with standards, and inspiring with their leadership.

Operational Excellence & Brand Execution:

• Own the full restaurant operation from opening to closing with zero tolerance for performance drift.
• Translate brand standards into daily routines: speed-of-service targets, food presentation, queue management, hospitality behaviors, and cleanliness benchmarks.
• Anticipate bottlenecks (peak hours, supply delays, understaffing) and resolve them before they impact guests.
• Ensure every shift runs like a “controlled rush,” not a crisis.

Financial & Business Performance:

• Drive profitability through vigilant cost control: COGS, labor scheduling, wastage, utilities, and inventory accuracy.
• Analyze daily, weekly, and monthly performance reports and convert insights into operational action.
• Protect company assets by enforcing cash-control procedures, POS discipline, and stock integrity.
• Proactively identify local sales opportunities (community ties, promotions, repeat customers, delivery partners).
• Build a high-energy, guest-focused team through smart hiring, coaching, and continuous development.
• Lead by presence on the floor, in the kitchen, and during peak hours not from the office.
• Create a culture of accountability without intimidation: clear expectations, consistent feedback, and recognition for good performance.
• Manage crew scheduling to balance productivity with fairness and prevent burnout.
• Set the tone for hospitality by being the restaurant’s “chief guest officer.”
• Respond to guest concerns on the spot with empathy, flexibility, and professionalism.
• Track guest complaints, compliments, and behavior patterns to improve future service.
• Ensure the restaurant environment is always welcoming, safe, and brand-aligned.
• Ensure strict adherence to food safety standards, sanitation rules, equipment usage guidelines, and health regulations.
• Conduct routine internal checks to identify operational risks and implement corrective actions.
• Ensure accurate documentation for inspections, audits, and regulatory requirements.
• Champion a safety-first mindset among staff to minimize accidents
• A decisive, composed leader who excels under pressure and inspires confidence.
• Someone who can think strategically but move quickly, balancing long-term goals with daily execution.
• A leader who doesn’t just manage a restaurant but elevates it.

Requirements

• 3–5 years of experience in a QSR or high-volume hospitality environment, with at least 2 years in a supervisory or managerial role.
• Proven success in leading large teams and managing complex operations.
• Strong financial acumen and familiarity with P&L management.
• Excellent communication, people management, and conflict-resolution skills.
• Tech-friendly: POS systems, inventory tools, scheduling software, and basic spreadsheet skills.