Jobs at Mamacass Restaurants

Overview

• In this role, you will manage and reconcile inventory across all business units, ensuring accurate tracking of raw materials, packaging, and finished goods.
• You will support cost control, stock accuracy, and compliance, and contribute to event costing by validating input requirements and projected consumption in advance.

Key Responsibilities

• Track and reconcile daily inventory of raw materials, finished goods, and packaging across all units.
• Maintain accurate and up-to-date inventory records aligned with software and manual documentation.
• Conduct regular stock counts (daily, weekly, monthly) and investigate discrepancies.
• Collaborate with production and service teams to capture inventory usage per shift.
• Provide timely inventory reports to support procurement and avoid stockouts or overstocking.
• Update and adjust inventory records in accounting or ERP systems in real time.
• Analyze inventory trends to identify shrinkage, wastage, or inefficiencies, and suggest corrective actions.
• Align inventory records with recipe usage and actual depletion.
• Prepare and submit routine inventory and costing reports to Finance and Operations leadership.
• Support costing for events by forecasting required materials and validating estimated consumption before execution.
• Ensure inventory handling and storage complies with safety, hygiene, and quality standards,

Qualifications

• Bachelor’s Degree in Accounting, Finance, or a related field.
• Professional certification (ICAN, ACCA) is an advantage.
• Proficiency in Excel and inventory/accounting software (e.g., QuickBooks, Sage, or restaurant POS systems)

Core Competencies:

• Inventory Control & Reconciliation
• Cost Accounting & Reporting
• Strong Numerical & Analytical Skills
• ERP/POS System Proficiency
• Attention to Detail
• Process Discipline
• Communication & Cross-Functional Collaboration
• Understanding of Food Safety Standards.

Behavioral Traits:

• High integrity and honesty
• Proactive and self-motivated
• Disciplined and organized
• Problem-solving mindset
• Strong sense of accountability
• Ability to thrive under pressure in a dynamic environment.

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Overview

• In this role, you will be responsible for overseeing the daily operations of your assigned outlet, ensuring smooth service, high food quality, customer satisfaction, and team efficiency. You will also help drive sales, control costs, and maintain operational standards.

Key Responsibilities

• Supervise daily restaurant operations and ensure smooth service.
• Manage and motivate outlet staff to deliver excellent customer service.
• Ensure food quality, hygiene, and safety standards are met.
• Monitor inventory levels and coordinate restocking when needed.
• Handle outlet cash management, daily sales reporting, and expense tracking.
• Address customer complaints and resolve service issues promptly.
• Enforce company policies and standard operating procedures.
• Train new and existing team members for improved performance.
• Track outlet performance and work towards achieving sales targets.
• Communicate regularly with head office and support teams on operations, issues, and updates.

Qualifications

• OND/HND or B.Sc. in Hospitality, Business Administration, or related field
• Knowledge of restaurant operations and food handling practices

Core Competencies:

• Strong leadership and team management
• Customer service orientation
• Inventory and cash handling
• Problem-solving and decision-making
• Time management and multitasking

Behavioral Traits

• Responsible and goal-oriented
• Energetic and hands-on
• Excellent communication skills
• Calm under pressure
• Service-driven and proactive.