Job Opportunities at ECLAT HR Consulting

Responsibilities

• Plan and design menus in line with the restaurant’s concept and target market.
• Supervise food preparation to ensure consistency, taste, and presentation standards.
• Manage kitchen staff, including training and performance monitoring.
• Control food costs, portion sizes, and wastage.
• Oversee procurement of food supplies and manage inventory.
•  Ensure strict compliance with food safety and hygiene regulations.
• Maintain kitchen equipment and report maintenance needs.
• Innovate and introduce new dishes to enhance customer experience.
• Collaborate with management on pricing and special promotions

Requirement

• BSc or Higher National Diploma in Culinary Arts, Hospitality Management, or related field.
• Professional culinary certification (e.g., City & Guilds, culinary institute certification) is an added advantage.
•  5 years of proven experience in a professional kitchen, with at least 2–3 years in a leadership role.
• Strong knowledge of food safety regulations and kitchen management

Required Competencies:

• Creative and innovative culinary skills.
• Strong leadership and team management abilities.
•  Detail-oriented with high quality standards.
• Ability to work under pressure in a fast-paced environment.
• Disciplined, organized, and results-driven.

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​​​​​​​Responsibilities

• Supervise front-of-house staff to ensure professional and efficient service.
• Monitor table service, customer flow, and overall dining experience.
• Assist in staff scheduling and shift coordination.
•  Handle customer complaints and escalate complex issues to the Restaurant Manager.
• Ensure compliance with hygiene, safety, and service standards.
•  Train new staff on service procedures and restaurant policies.
• Monitor stock levels for service items and report shortages.
•  Support management in achieving sales and service targets.
• Ensure proper cash handling and POS accuracy during shifts.

Requirement

• HND or BSc in Hospitality Management, Business Administration, or related field.
• 2–4 years of experience in a supervisory role within a restaurant or hospitality environment.
• Strong knowledge of restaurant service standards and customer service practices.
• Basic understanding of POS systems and reporting.

Required Competencies:

• Strong leadership and team coordination skills.
•  Excellent communication and interpersonal abilities.
• Customer-focused and service-oriented.
• Calm and composed under pressure.
• Well-groomed and professional in appearance.

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Responsibilities

• Oversee and manage daily restaurant operations to ensure efficiency and service excellence.
• Supervise, train, and motivate front-of-house and back-of-house staff.
•  Ensure high levels of customer satisfaction by addressing feedback and resolving complaints promptly.
• Monitor food quality, presentation, and service standards.
•  Develop and implement operational policies and procedures.
•  Manage inventory, stock control, and supplier relationships.
• Prepare and monitor budgets, sales reports, and financial performance.
• Ensure compliance with health, safety, and hygiene regulations.
•  Coordinate staff schedules to ensure adequate coverage during operating hours.
• Drive marketing initiatives and promotional activities to increase revenue.

Requirement

• BSc in Hospitality Management or a related field.
• 3–5 years of proven experience in restaurant management or supervisory role within the hospitality industry.
• Strong knowledge of restaurant operations, food service standards, and financial management.
•  Proficiency in MS Office and restaurant management software/POS systems.
• Strong leadership and team management skills.

Required Competencies:

• Strong leadership and decision-making abilities.
•  Excellent communication and interpersonal skills.
•  Customer-focused with a service-oriented mindset.
• Highly organized with strong problem-solving skills.
• Professional appearance 
• Ability to meet targets.