Ongoing Recruitment at Chilis Restaurant

1. Transaction Handling: Process payments from customers using various payment methods such as cash, debit cards, and mobile/ transfer payments and issuing change accurately
2. Order Management: Take customer orders and input them into the point of sale (POS) system accurately. Also ensure that any special requests or modifications are clearly communicated to the kitchen staff.
3. Customer service: Greet customers warmly and answer any questions about the menu or promotions. Also address customer complaints or issues promptly and professionally to ensure satisfaction.
4. Cash Drawer Management: Count Money in the cash drawer at the beginning and end of shifts to ensure accuracy. Maintain adequate change in the cash drawer and reconcile daily cash receipts with sales., including sanitizing 
5. Cleaning and Maintenance: Keep the cashier area clean and organize, including sanitizing surfaces and organizing receipts, documents and all cashiers books. Also ensure that the work area is tidy and free of clutter.
6. Inventory and Supplies: Monitor supplies in the cashier area, such as receipt paper and condiments. Also notify management when stock is low and needs replenishing.
7. Speed and Efficiency: Work quickly and efficiently to minimize wait times for customers
8. Team Coordination: Communicate effectively with kitchen staff and other team members to ensure smooth operations
9. Compliance and safety: Adhere to all company policies and procedures. And follow proper cash handling procedures to prevent discrepancies.
10. Customer Interaction: Maintain a friendly and approachable demeanor at all times
11. Problem Solving: Handling customer’s complaints and issues with professionalism, seeking to resolve them effectively.
12. Training and Development: Stay updated on menu changes, new promotions, and company policies.
13. Its a 24hrs restaurant that runs morning, afternoon and night shifts.
14. Proximity to Awolowo Bodija is preferred.

go to method of application »

1. Supplier Selection: Finding and evaluating suppliers for ingredients, equipment, and services
2. Contract Negotiation: Negotiating prices, terms, and conditions with suppliers.
3. Purchasing: Buying ingredients, beverages, equipment, and supplies necessary for operations
4. Inventory Management: Managing inventory levels, tracking usage, and optimizing stock levels.
5. Cost Control: Analyzing prices, tracking expenses, and identifying opportunities for cost savings.
6. Quality Control: Ensuring purchased products meet quality and safety standards.
7. Supplier Relationship Management: Building and maintaining relationships with suppliers.
8. Risk Management: Mitigating risks associated with supply chain disruptions, price fluctuations, and supplier insolvency.
9. Compliance: Ensuring compliance with regulations, such as food safety and labeling requirements
10. Data Analysis: Analyzing procurement data to identify trends, optimize purchasing decisions, and improve operations
11. Menu Engineering: Collaborating with chefs to develop menus that balance profitability and customer appeal.
12. Waste Management: Minimizing waste and optimizing inventory usage to reduce environment impact.
13. Its a 24hrs restaurant that runs morning, afternoon and night shifts.