Jobs at Ivee Consulting Limited

Job Description

• The Storekeeper is responsible for the efficient and organized management of inventory, stock, and supplies in a retail store or warehouse.

Key Responsibilities

• Inventory Management: Maintain and update inventory records, including stock levels, ordering, and restocking.
• Organization: Keep the store or warehouse well-organized, ensuring easy access to products and efficient storage.
• Quality Control: Inspect incoming shipments and outgoing orders for accuracy and quality.
• Documentation: Keep accurate records of all inventory-related transactions.

Key Performance Indicators (KPIs)

• Inventory Accuracy: Maintain a high level of accuracy in inventory records, minimizing discrepancies.
• Inventory Turnover: Monitor and optimize the rate at which inventory is sold or used.
• Order Accuracy: Ensure orders are fulfilled accurately and promptly.

Requirements

• High School Diploma or equivalent.
• Previous experience in inventory management or as a storekeeper. (2 years)
• Strong organizational and record-keeping skills.
• Attention to detail and accuracy.
• Ability to use inventory management software or system.
• Physical stamina for lifting and moving heavy objects.

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Job Description

• The Server is to deliver exceptional customer service, ensuring a memorable dining experience, and contributing to the success of the establishment. Servers are responsible for taking orders, serving food and beverages, and maintaining a positive atmosphere for guests.

Key Responsibilities
Customer Service:

• Greet and welcome guests, providing a warm and friendly atmosphere.
• Take food and drink orders accurately, catering to guest preferences and dietary restrictions. Offer menu recommendations and answer customer inquiries.

Order Fulfillment:

• Place orders with the kitchen and bar, ensuring prompt and accurate service.
• Deliver food and beverages to tables, following established service procedures.

Table Maintenance:

• Set up tables, maintain cleanliness, and ensure they are properly arranged.
• Clear tables and reset them for the next guests.

Payment Handling:

• Present checks to guests, process payments accurately, and return change or receipts.
• Handle cash, credit card transactions, and provide excellent attention to detail in billing.

Communication and Coordination:

• Coordinate with kitchen and bar staff for order delivery and timing.
• Communicate customer requests or concerns to the management.

Upselling and Promotion:

• Promote daily specials, drinks, and menu items to increase sales.
• Encourage dessert or additional item sales.

Customer Relations:

• Build rapport with customers, making them feel valued and appreciated. Address customer feedback, concerns, and complaints professionally.
• Cleanliness and Hygiene - Maintain a clean and organized work area. Adhere to food safety and hygiene standards.

Key Performance Indicators (KPIs)

• Guest Satisfaction: Measure customer satisfaction through feedback, reviews, and ratings.
• Table Turnover: Efficiently manage table turnover without
• compromising service quality.
• Order Accuracy: Ensure accurate order taking and delivery.
• Upselling Success: Track the success of upselling and promoting specials.

Requirements

• Previous experience as a server in a lounge/restaurant setting is preferred. (2 years)
• Knowledge of food and beverage items and preparation methods.
• Excellent customer service and communication skills.
• Ability to work in a fast-paced environment and manage multiple tables.
• Attention to detail and order accuracy.
• Basic math skills for bill calculation and payment handling.
• Professional appearance and positive attitude.
• Knowledge of food safety and hygiene practices.
• Team player and willingness to collaborate with kitchen and bar staff.
• Timeliness: Measure service speed through ticket times and customer feedback.
• Payment Accuracy: Monitor the accuracy of bills and payments.

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Job Description

• The Restaurant Manager oversees the day-to-day operations of a restaurant, ensuring a smooth and profitable operation, exceptional customer service, and staff management.

Key Responsibilities

• Customer Service: Ensure a culture of exceptional customer service, creating an inviting and unforgettable lunch experience for all guests. - Address and resolve guest issues, complaints, and concerns promptly, ensuring their satisfaction.
• Staff Management: Manage and assist in training restaurant staff, including servers, hosts, bartenders, and specialized positions.
• Financial Performance: Monitor and analyze financial data, including sales, costs, and profitability.Develop effective financial strategies to achieve revenue targets, control expenses, and maximize revenue opportunities.
• Quality Control: Maintain unwavering commitment to the highest standards of food and beverage quality, presentation, and service. Continuously monitor food preparation processes and service standards to ensure consistency.
• Inventory Management: Oversee inventory control processes, including ordering, receiving, and monitoring stock levels. Implement efficient inventory management practices to minimize waste and optimize resource utilization.
• Operations Coordination: Efficiently coordinate daily operations of the Front of the House and Back of the House to ensure seamless service. Supervise restaurant shifts, managing staff assignments, and addressing operational challenges.
• Complaint Resolution: Address customer complaints efficiently and accurately, ensuring timely resolution and guest satisfaction. Take proactive steps to prevent recurring issues.
• Vendor Management: Regularly review product quality and explore new vendor opportunities to enhance offerings. Negotiate and establish relationships with vendors to secure quality supplies and ingredients.
• HR Support: Collaborate with the HR department to appraise staff performance, provide constructive feedback, and implement improvement plans. Assist in HR-related tasks, including recruitment and training initiatives.
• Cost Control and Reporting: 20. Identify cost-saving measures and operational efficiencies to control expenses. Generate detailed weekly, monthly, and annual financial reports, monitoring revenues and expenses.
• Community Engagement and Brand Promotion: Actively promote the restaurant within the local community through word-of-mouth, community involvement, and restaurant events. Suggest and implement strategies to expand the restaurant's audience, such as group discounts and social media marketing.
• Policy Implementation: Implement policies and protocols that ensure the restaurant's long-term success and sustainability. Ensure compliance with sanitation and safety regulations.

Key Performance Indicators (KPIs)
Financial Performance:

• Financial Performance
• Customer Satisfaction
• Staff Training and Development
• Reservation and Table Turnover
• Food and Beverage Quality
• Health and Safety Compliance
• Employee Retention and Satisfaction
• Online Presence and Positive Reviews

Requirements

• Previous experience in restaurant management or a related role.
• Strong leadership, organizational, and problem-solving skills.
• Excellent communication and customer service abilities.
• Knowledge of restaurant operations, safety, and sanitation regulations.
• Flexibility to work irregular hours, including evenings, weekends, and holidays.
• Proficiency in using restaurant management software and point-of-sale systems.

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Job Description

• We are looking for diligent and reliable cleaners to join our team.
• The ideal candidates will be responsible for maintaining a high standard of cleanliness throughout the restaurant, ensuring a welcoming environment for our guests.

Responsibilities

• Clean and sanitize all areas of the restaurant, including dining areas, kitchens, restrooms, and entryways.
• Sweep, mop, and vacuum floors regularly.
• Empty trash bins and ensure proper disposal of waste.
• Clean and polish furniture and fixtures.
• Wash windows, mirrors, and glass surfaces.
• Restock supplies in restrooms and kitchen areas.
• Report any maintenance or repair needs to the management.
• Follow all health and safety regulations.
• Perform other cleaning duties as assigned.

Requirements

• Candidates should possess an SSCE qualification.
• Previous experience in cleaning or janitorial work is preferred.
• Attention to detail and a high standard of cleanliness.
• Ability to work independently and as part of a team.
• Good physical condition and the ability to lift and move heavy objects.
• Flexibility to work various shifts, including evenings and weekends.
• Reliable and punctual.

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Job Description

• We are looking for a meticulous and strategic Purchase Officer to join our team.
• The ideal candidate will be responsible for managing the procurement of food, beverages, and supplies, ensuring the highest quality and cost-effectiveness for our restaurant.

Responsibilities

• Develop and implement purchasing strategies to ensure timely procurement of high-quality ingredients, beverages, and supplies.
• Establish and maintain relationships with suppliers and vendors.
• Negotiate prices, contracts, and delivery terms with suppliers.
• Monitor inventory levels and forecast future needs to prevent shortages or overstock.
• Conduct market research to identify new suppliers and products that align with the restaurant’s standards.
• Coordinate with the kitchen and management team to understand and meet their procurement needs.
• Maintain accurate records of purchases, pricing, and other relevant data.
• Ensure compliance with health and safety regulations and quality standards.
• Review and analyze purchasing reports and suggest improvements.
• Handle any issues or discrepancies with deliveries or invoices.

Key Performance Indicators (KPIs)

• Cost Savings: Achieve targeted cost savings through effective negotiation and sourcing strategies.
• Inventory Turnover: Maintain optimal inventory turnover rates to minimize holding costs and avoid stockouts.
• Supplier Performance: Evaluate and ensure timely delivery and quality compliance from suppliers, aiming for a minimum of 95% satisfaction rate.
• Procurement Accuracy: Achieve a procurement accuracy rate of 98% or higher, minimizing discrepancies between ordered and received goods.
• Budget Adherence: Ensure procurement expenditures remain within the allocated budget, with no more than a 5% variance.
• Compliance: Maintain 100% compliance with health and safety regulations and internal quality standards.
• Market Research: Conduct regular market research to identify at least three new potential suppliers or products each quarter.

Requirements

• Bachelor’s Degree in Supply Chain Management, Business Administration, or a related field is preferred.
• Previous experience as a Purchase Officer or in a similar role, preferably in the hospitality or food service industry.
• Strong negotiation and communication skills.
• Excellent organizational and time management abilities.
• Proficiency in procurement software and Microsoft Office Suite.
• Ability to analyze market trends and make informed purchasing decisions.
• Detail-oriented with a focus on quality and cost control.

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Job Description

• We are seeking a friendly and organized hostess to join our team.
• The ideal candidate will be the first point of contact for our guests, providing a warm welcome and ensuring a positive dining experience from start to finish.

Responsibilities

• Greet guests as they arrive and thank them as they leave.
• Manage reservations and waitlists using the restaurant's booking system.
• Escort guests to their tables and provide menus.
• Communicate with guests to accommodate special requests and dietary needs.
• Coordinate with the kitchen and waitstaff to ensure smooth service.
• Answer phone calls and handle inquiries about the restaurant.
• Maintain cleanliness and organization of the host/hostess station.
• Assist with seating arrangements to optimize table turnover.
• Monitor dining room activity to anticipate guest needs.
• Uphold the restaurant’s standards for service and hospitality

Requirements

• Previous experience as a hostess or in customer service is preferred.
• Excellent communication and interpersonal skills.
• Ability to remain calm and professional in a fast-paced environment.
• Strong organizational skills and attention to detail.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Professional appearance and demeanor.

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Job Description

• The Head Chef is responsible for overseeing the culinary operations, menu development, food quality, and kitchen staff.
• This role involves creating an exceptional dining experience, ensuring high-quality food and beverage offerings, and maintaining a smoothly functioning kitchen.

Key Responsibilities

• Menu Planning and Development - Create innovative and appealing menus that align with the restaurant's theme and target audience. Source high-quality ingredients and manage food costs effectively.
• Kitchen Management - Lead and supervise kitchen staff, including sous chefs, line cooks, and prep cooks. Ensure a clean, organized, and efficient kitchen operation.
• Food Preparation and Presentation - Prepare meals, oversee food preparation, ensuring consistency, taste, and presentation. Continuously monitor food quality to meet or exceed customer expectations.
• Quality Control - Implement and maintain quality control standards, including taste tests, plating guidelines, and portion control.
• Inventory Management - Manage inventory levels, order supplies, and minimize wastage. Conduct regular inventory audits and ensure stock rotation.
• Kitchen Hygiene and Safety - Enforce strict adherence to sanitation and safety standards. Train kitchen staff on proper food handling and safety protocols.
• Cost Control -Monitor and control kitchen expenses, including food and labor costs. Seek cost-effective solutions without compromising food quality.
• Collaboration with Management - Collaborate with the restaurant management team on business strategies, special events, and promotions. Adapt menus for special occasions and guest preferences.
• Staff Development - Train and mentor kitchen staff, promoting a culture of growth and excellence. Conduct performance reviews and identify training needs.
• Guest Satisfaction - Ensure customer satisfaction through consistently excellent food quality and service.
• Address guest feedback and complaints promptly and professionally.

Key Performance Indicators (KPIs)

• Food Cost Percentage: Maintain food costs within the budgeted percentage, optimizing the use of ingredients.
• Menu Innovation: Introduce new dishes, specials, or seasonal menus that receive positive customer feedback.
• Kitchen Efficiency: Measure kitchen efficiency through ticket times, order accuracy, and minimal wastage.
• Health and Safety Compliance: Ensure compliance with food safety and hygiene regulations, achieving a high score in health inspections.
• Customer Satisfaction: Track customer reviews, ratings, and feedback to maintain high satisfaction levels.
• Employee Turnover: Minimize kitchen staff turnover through effective management and development.
• Financial Performance: Contribute to the financial success of the restaurant by controlling costs and maximizing revenue.

Requirements

• Culinary Degree or relevant certification.
• Proven 4 experience as a Head Chef in a lounge/restaurant setting.
• Strong culinary and kitchen management skills.
• In-depth knowledge of various cooking techniques, cuisines, and ingredients.
• Creativity in menu development and presentation.
• Ability to work in a high-pressure environment and manage a diverse kitchen team.
• Strong organizational and problem-solving abilities.
• Knowledge of food safety and hygiene standards.
• Excellent communication and leadership skills.
• Familiarity with inventory management and cost control.
• Passion for delivering an exceptional dining experience.

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Job Description

• The Kitchen Assistant plays a crucial support role in the kitchen, helping the kitchen staff with food preparation, cleaning, and maintaining a safe and organized workspace.

Key Responsibilities

• Food Preparation: Assist with basic food preparation tasks, such as chopping, slicing, and peeling ingredients.
• Cleaning and Sanitization: Maintain cleanliness in the kitchen, including washing dishes, sanitizing surfaces, and disposing of waste.
• Stock Management: Assist in managing and organizing food supplies, ingredients, and kitchen equipment.
• Support: Provide support to the kitchen team by following instructions and carrying out tasks as directed.

Key Performance Indicators (KPIs)

• Cleanliness and Sanitation: Ensure that the kitchen maintains a high standard of cleanliness and sanitation with no health violations.
• Efficiency: Complete tasks efficiently and on time, contributing to a smooth kitchen operation.

Requirements

• High School Diploma or equivalent.
• Basic understanding of food safety and sanitation principles.
• Physical stamina for standing, lifting, and performing kitchen-related tasks.
• Willingness to follow instructions and work as part of a team.
• Flexibility to work during peak restaurant hours, including evenings, weekends, and holidays.