Job Openings at Food Concepts Plc

Job Purpose

• To assist with the production or processing operations.

Core Responsibilities and Key Result Areas

Production/Operations

• Ensure input in the operations of the pie production and other lines
• Attend pre-production meeting with the production staff to set daily volume target
• Maintain defined product specifications during operations
• Continuously improve operating efficiencies and structures to meet the changing demands of the market

Quality Assurance

• Ensure maintenance of standards, product quality and hygiene compliance and motivates team in management of factory production
• Ensure total quality management system in the plant as it relates to Food safety management.
• Ensure Quality manufacturing standards (ISO 22000 – 2018Quality System)

Maintenance

• Ensure that resources are effectively managed to meet business goals and objectives
• Manage stock (raw material, packaging and finished goods) in the unit
• Manage assets and liability in the plant
• Monitor the short, medium and long maintenance and servicing of machinery and moulds
• Key Performance Indicators
• Level of capacity utilization
• Rate of Overall Operating Efficiency
• Quality of products
• Reportable health and safety incidents
• Knowledge Requirements
• Knowledge of the methods, techniques or procedures involved in pie production
• Knowledge of key trends and developments involved in the production process
• Knowledge of raw materials, production processes, quality control, costs and other techniques for maximizing the effective production of goods
• Knowledge of processes in the Food/QSR Industry

Job Specifications

Experience Requirements

• A good first degree in business administration, food technology, food and hospitality and other related disciplines
• Membership of the Association for Operations Management or any other related professional qualification is an added advantage.
• Minimum of 2 years’ experience in a similar role, especially in the Food Industry/ FMCG
• Decision Expectations
• Ensure input in the operations of the pie production line
• Maintain defined product specifications during operations

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Job Purpose

• To support the delivery of Analysis and insights by providing data and information for the day-to-day operation of the business and identify pricing opportunities for the business.

Core Responsibilities and Key Result Areas

Recipe costing

• Reviews food recipe and determines appropriate costing of menu items
• Converts recipes for use in quantity preparation.
• Ensure up to date costing of material items
• Performs margin and pricing sensitivity analysis in order to support business initiatives
• Develop price points for new product launches to improve profit margin and sales volumes

Business Analysis

• Reviews products menu to determine the best and worst performing products by location
• Determine location theoretical GP and cost benefit per location
• Monitors pricing decisions and proactively monitor products’ performance to determine whether revaluation is needed
• Ensures pricing accuracy across all store types and regions
• Performs products and volumes profitability analysis

Competitive Analysis

• Monitors and update commercial and competitor price lists
• Analyze market trends, including competitors’ prices, consumer habits, marketing strategies and profitability
• Work closely with relevant teams to capture pricing strategies and opportunities.

Data Analytics

• Reporting on daily, weekly, and monthly product performance

Key Performance Indicators

• Ensures an updated product price list by clusters
• Ensures an updated competitor price list
• Maintain and regularly update pricing models
• Develop regular templates to drive business operation

Knowledge Requirements

• Demonstrates good research, quantitative, and analytical skills
• Must be competent in software programs such as Microsoft Office, Excel
• Have a natural aptitude in mathematics and can think analytically.
• Demonstrates commercial and economic awareness, including an awareness of global economic factors that can influence the Food & Beverage and QSR industry
• Knowledge of written and verbal communication skills

Job Specifications

• A good first degree in Mathematics, Statistics, Computer Science, Economics, or Finance.
• Relevant professional degree is an added advantage
• Minimum of 5 years’ experience in a similar role is required

Decision Expectations

• Research and prepare pricing reports.
• Prepares competition report
• Prepares pricing impact reports
• Prepares product- volume profitability report

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Job Purpose

• To ensure co-ordination and execution of store administrative tasks including but not limited to accounting i.e. P n l report, daily stock management report, GP report, reports from FP and A, Inventory, ICG training, support office and other clerical roles in restaurant operation.

Core Responsibilities and Key Result Areas

Key Duties and Responsibilities:

Store Financial

• Managing store documentations and transmitting same to Head Office.
• Posting of invoices and all other inter- stores transfers to the system (ERP)
• Confirm that Banking and DSA (Daily Sales Analysis) is carried out by Store Manager
• Managing weekly petty cash and float.
• Assist in the computation of monthly GP report.
• Collaborate with Finance Department and initiate timely preparation of Management report (such as P n L report).
• Supervise stock movement from receipts to its utilization and ensure accuracy and completeness.
• Participate in the monthly stock take exercise.
• Follow up with external vendors and government agencies on matters affecting the stores.

Operations Reporting

• Ensure daily Stock receiving, Stock control and update of all stock record
• Daily Stock Variance Report and weekly stock report – documentation and update
• Weekly ordering and stock requisition
• Update all entry on the Company ERP system. Ensure correctness and accuracy of data entry into the system

General Store Administration

• Collating Recruitment documentation, leave request etc and send to HR for verification
• Identify and investigate issues relating to ICG application.
• Spool operational report from ICG
• Train Store support officer on ICG usage
• Identify noncompliance stores with ICG.
• Maintaining Store Notice Board I.e. important contact details such as store hospital, staff meal roaster, Police contact, Deloitte Tip-Off are on the board
• Waste collection bills submitted in the stores.
• Handover of the cheques to vendors as cheques are sometimes left in the store undelivered to Vendors.
• Routinely check the register of the Security guards and their appearances
• Follow ups with Restaurant Manager/Store Manager on all regulatory and non-compliance issues (internal and external) to ensure resolutions based on action plan.
• Any other related Admin and/or clerical duties that may be assigned from time to time.
• Plan and ensure store visitation to confirm compliance  

Key Performance Indicators

• Achieve daily stock movement, P n L report as planned
• Turnaround time to posting Transactions on SAP
• Weekly ordering and stock forecasting
• Achieve timeline for administrative functions
• Timeliness and Accuracy of periodic report

Knowledge Requirements

• Strong knowledge of Inventory Management in Food and beverage service company
• Knowledge of business and management principles involved in s resource allocation.
• Strong proficiency in MS i.e. use of Excel, Power Point and Word etc
• Timeliness in updating stock records and other documentation in store
• Timeliness in accuracy of invoice entry, GP and P n L Report
• Responsiveness of internal and external clients request

Job Specifications

Experience Requirements

• A minimum of a Bachelor’s degree in Accounting, Finance or its equivalent.
• Experience in Food and beverage service is an added advantage
• Membership of the Hospitality Professional Certification – HORECAB, or any other relevant hospitality certification will be an added advantage
• Minimum of 2 years’ experience in similar role

Decision Expectations

• Ensure best customer services – effectively coordinating the activities between the back and front house in delivering superior quality or customer service
• Manage inventory, ERP and documentations such as invoices in stores
• Manage operational periodic reporting such as GP, daily stock movement, P n L reports etc.
• Manage budget and keep cost under control

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Job Purpose

• To deliver operational excellence in Operations, Financial Planning and Control, Customer Service, People Development and Sales Building.

Key Duties and Responsibilities:

Operations Health & Safety, Loss Control

• To carry out QSC (Quality, Service & Cleanliness) checks including meat cook outs.  Completion of the daily planner tool.
• To ensure regular travel paths to monitor shift control and to identify and correct service, product or quality issues.
• To ensure all food and equipment is prepared in time for the restaurant opening or ensure that all food products and equipment are stored in the correct manner prior to closing the restaurant in the evening.
• To draw up and implement staff positioning plans through a shift.
• To report all Health & Safety issues to the Restaurant Manager
• Adhere to all policies and procedures.
• Business Planning and Financial Control
• Manage safe controls and ensure all cash is accounted for within the Company Cash Policy.
• To ensure that supervisors implement the stock level control system and maintain stocks correctly.
• Complete daily, weekly and monthly preventative maintenance checks.
• Ensure compliance to portion sizes and waste target.

Customer Service

• Be a role model for great Customer Service “lead by example”
• Monitor service quality in terms of ordering procedures, and order accuracy of front counter staff.
• Resolve customer complaints promptly.
• Monitor staff to provide Gold Standard service.

People Management

• Provide on-the-job training to new staff and corrective training to all staff.
• Develop staff members’ skills and workstation proficiency toward Service Expert level.
• Listen to staff issues and bring to the attention of the Restaurant Manager/ Area Manager or encourage staff to bring up any issues at staff meetings.

Sales Building

• Ensure selling up practices are used.
• Brief staff on promotional activity.
• Provide restaurant management with ideas on staff incentives.
• Recognise and acknowledge regular customers to ensure continued return to the restaurant.

Knowledge Requirements

• To manage shift within the restaurant as detailed by the Restaurant Manager/ Area Manager and Maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.

Job Specifications

• BSC/HND in any discipline
• A Minimum of 0-2 years of experience in similar role.

Decision Expectations

• Ensure best customer services – effectively coordinating the activities between the back and front house in delivering superior quality or customer service.
• Manage budget and keep cost under control.

go to method of application »

Job Purpose

• To deliver operational excellence in Operations, Financial Planning and Control, Customer Service, People Development and Sales Building.

Key Duties and Responsibilities:

Operations Health & Safety, Loss Control

• To carry out QSC (Quality, Service & Cleanliness) checks including meat cook outs.  Completion of the daily planner tool.
• To ensure regular travel paths to monitor shift control and to identify and correct service, product or quality issues.
• To ensure all food and equipment is prepared in time for the restaurant opening or ensure that all food products and equipment are stored in the correct manner prior to closing the restaurant in the evening.
• To draw up and implement staff positioning plans through a shift.
• To report all Health & Safety issues to the Restaurant Manager
• Adhere to all policies and procedures.

Business Planning and Financial Control

• Manage safe controls and ensure all cash is accounted for within the Company Cash Policy.
• To ensure that supervisors implement the stock level control system and maintain stocks correctly.
• Complete daily, weekly and monthly preventative maintenance checks.
• Ensure compliance to portion sizes and waste target.

Customer Service

• Be a role model for great Customer Service “lead by example”
• Monitor service quality in terms of ordering procedures, and order accuracy of front counter staff.
• Resolve customer complaints promptly.
• Monitor staff to provide Gold Standard service.

People Management

• Provide on-the-job training to new staff and corrective training to all staff.
• Develop staff members’ skills and workstation proficiency toward Service Expert level.
• Listen to staff issues and bring to the attention of the Restaurant Manager/ Area Manager or encourage staff to bring up any issues at staff meetings.

Sales Building

• Ensure selling up practices are used.
• Brief staff on promotional activity.
• Provide restaurant management with ideas on staff incentives.
• Recognise and acknowledge regular customers to ensure continued return to the restaurant.

Knowledge Requirements

• To manage shift within the restaurant as detailed by the Restaurant Manager/ Area Manager and Maintaining the highest possible standards of customer service, product quality and restaurant cleanliness.

Job Specifications

• BSC/HND in any discipline
• A Minimum of 0-2 years of experience in similar role.

Decision Expectations

• Ensure best customer services – effectively coordinating the activities between the back and front house in delivering superior quality or customer service.
• Manage budget and keep cost under control.

go to method of application »

Job Purpose

• To process all invoices received for payment and for undertaking the payment of all creditors in an accurate, efficient and timely manner.

Core Responsibilities and Key Result Areas

Financial Transactions

• Process accounts and incoming invoices  in compliance with financial policies and procedures
• Perform day to day financial transactions, including verifying, classifying, computing, posting and recording accounts  payable  data
• Prepare bills for Franchise Royalty Invoices , Franchise Marketing invoices and all sundry invoice requests
• Apply payments from franchises to their GL and ensure monthly reconciliation of franchise receivables.
• Book all cash advance requests and cash advance retirements.
• Reconcile the  payable GLs to the ageing reports and other relevant schedule   
• Verify discrepancies and resolve suppliers’ billing issues
• Facilitate payment of  vendor invoices by sorting and transmitting  due invoices for the payment team.
• Prepare weekly cash advance reports
• Prepare weekly outstanding franchise invoices report

Bookkeeping and Reporting

• Generate financial reports detailing accounts payable and receivable status
• Post transactions to the Financial Reporting System
• Initiate journal records for Franchise payments
• Generate weekly report of due unretired cash advances

Key Performance Indicators

• Timeliness of Franchise invoicing
• Timeliness of posting payment request dockets
• Accuracy of weekly reports  (vendors’ ageing report, cash advance reports and Franchise receivable invoices)
• Number of invoices processes per day
• Average time per invoice processed
• Percentage of invoice exceptions per audit journals
• Maintenance of good relationship with suppliers

Knowledge Requirements

• Knowledge of Basic Bookkeeping and accounting payable principles
• Knowledge of managing accounting figures and financial records
• Demonstrates data entry skills with a knack for numbers
• Knowledge of accounting software

Job Specifications

• A good first degree in Accounting or Finance
• Membership of ICAN, ACCA, or any other related professional degree is an  added advantage
• Minimum of  4 years’ experience in a similar role is required

Decision Expectations

• Facilitate payment of invoices due
• Generate financial statements and reports detailing accounts payable status
• Ensure timely entry of invoices for payment
• Support other accounting functions