Department: Operations / Food Production
Reports To: Head of Operations
Job Purpose:
The Head of Food Production is responsible for overseeing the end-to-end food production process across the QSR chain, ensuring consistent quality, food safety, efficiency, and innovation. This role manages central kitchen, supplier relationships, standard recipe implementation, and cost control measures to support operational excellence and customer satisfaction
Key Responsibilities:
Production Management
- Lead and manage food production operations across central kitchen and production units.
- Ensure timely and efficient preparation and delivery of food items to all restaurant outlets.
- Implement and monitor standard operating procedures (SOPs) for food production to maintain consistency and quality.
Quality Control & Food Safety
- Enforce strict adherence to food safety standards (e.g., HACCP, ISO, or local regulations).
- Regularly audit production processes for hygiene, sanitation, and compliance.
- Work closely with QA/QC teams to resolve quality issues and conduct root cause analyses.
Menu Standardization & Innovation
- Collaborate with R&D and marketing teams to develop and roll out new menu items.
- Standardize recipes and portion sizes to ensure uniformity across all outlets.
- Optimize cooking processes and ingredient sourcing (in conjunction with Procurement team) for efficiency and scalability.
Supplier & Inventory Management
- Manage relationships (in conjunction with the procurement team) with raw material and ingredient suppliers to ensure timely delivery and cost-effectiveness.
- Work with procurement to evaluate vendors and negotiate contracts.
- Monitor inventory levels, wastage, and reordering schedules to minimize losses.
Cost Management & Efficiency
- Monitor food production costs and implement measures to improve margins.
- Identify opportunities for process automation, lean production, and waste reduction.
- Ensure optimal resource utilization (labor, equipment, ingredients) to meet demand without overproduction.
Team Leadership
- Recruit (in conjunction with the HR team), train, and manage production staff across locations.
- Foster a culture of discipline, continuous improvement, and accountability within the team.
- Set performance targets and evaluate team effectiveness regularly.
Qualifications:
- Bachelor’s degree in Food Technology, Culinary Arts, Food Science, Industrial Engineering, or a related field.
- Minimum of 8–10 years of experience in food production, preferably in QSR, catering, or large-scale food manufacturing.
- Proven leadership in managing central kitchens or large production teams.
Skills and Competencies:
- Strong knowledge of food production systems, safety standards, and quality assurance.
- Excellent organizational, planning, and time management skills.
- Experience with food cost control, supply chain management, and production forecasting.
- Proficient in food production software, ERP systems, and Microsoft Office tools.
- Strong interpersonal and leadership skills with the ability to work under pressure.
Working Conditions:
- Based at the head office/central kitchen or production facility with regular visits to restaurant outlets.
- Must be available for operational needs, including weekends or early mornings when required.
- Travel may be required between production centers and vendor sites.
Compensation and Benefits:
- Competitive salary commensurate with experience.
- HMO/Medical Provision
- Duty Lunch
- Paid annual leave days and allowance
- Telephone recharge cards & Transport/Fuel allowance
- Opportunity to be a part of a growing QSR chain with a focus on innovation, profitability and safety.
go to method of application ยป
Location: Lagos & Ogun States
Reports To: Deputy Managing Director/Board of Directors.
Department: Operations
Employment Type: Full-time
Job Summary:
The Head of Operations will oversee all operational aspects of the QSR chain, ensuring efficient restaurant & production operations, high customer satisfaction, quality standards, and profitability across multiple locations. This role will be responsible for leading operations strategy, managing restaurant managers, streamlining processes, and driving business growth in line with the company’s goals.
Key Responsibilities:
Strategic Leadership:
- Develop and implement operational strategies to support growth and profitability.
- Align operations with the brand\'s mission, vision, and standards.
- Lead cross-functional teams to achieve business objectives.
Operational Management:
- Oversee daily operations across all QSR outlets which includes the development, launch & marketing of the organization products and services in line with the operational plans for growth.
- Implement and monitor SOPs to maintain consistency in service, food quality, and cleanliness.
- Set performance targets and KPIs for restaurant teams.
Team Management & Development:
- Recruit, train, and mentor Regional Managers, Restaurant Managers & production managers.
- Build a culture of accountability, teamwork, and customer-first mindset.
- Drive performance management and succession planning.
Financial Oversight:
- Prepare and manage operational budgets, cost controls, and P&L statements.
- Monitor labor and food costs, and identify opportunities for cost savings.
- Analyze financial data and provide regular reports to executive leadership.
Customer Experience:
- Ensure superior customer service delivery and satisfaction.
- Address escalated customer issues and implement feedback-driven improvements.
- Oversee quality assurance and compliance with health and safety standards.
Supply Chain & Vendor Management:
- Collaborate with procurement to ensure consistent supply of ingredients and materials.
- Monitor vendor performance and negotiate favorable contracts when necessary.
Technology & Innovation:
- Implement systems to improve operational efficiency (POS, inventory management, delivery platforms).
- Evaluate new tools or technologies that can enhance productivity or guest experience.
Expansion & New Store Openings:
- Participate in planning and execution of new restaurant and Sales launches.
- Ensure operational readiness for each new location.
Qualifications & Experience:
- Bachelor’s degree in Business Administration, Hospitality Management, or related field (MBA preferred).
- 8–12 years of experience in restaurant/production operations, with at least 3–5 years in a senior leadership role within a QSR or food service chain.
- Proven experience managing multi-unit operations.
- Strong leadership, interpersonal, and team-building skills.
- Solid understanding of financial management and budgeting in a QSR environment.
- Excellent problem-solving and decision-making capabilities.
- Familiarity with food safety and health regulations.
- Willingness to travel frequently across locations.
Key Performance Indicators (KPIs):
- Sales growth across stores
- Store-level profitability and cost control
- Customer satisfaction and loyalty metrics
- Staff retention and development
- Operational compliance and audit scores
- Successful execution of new store rollouts
Compensation and Benefits:
- Competitive salary commensurate with experience.
- HMO/Medical Provision
- Duty Lunch
- Paid annual leave days and allowance
- Telephone recharge cards & Transport/Fuel allowance
- Opportunity to be a part of a growing QSR chain with a focus on innovation, profitability and safety.
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