Ongoing Recruitment at Domeo Resources International (DRI)

Department: Operations / Logistics / Dispatch
Reports To: Outlet Manager / 
Location:  Yenagoa
  
Job Summary

The Rider is responsible for the timely and safe delivery of customer orders from the restaurant to designated locations while maintaining excellent customer service standards. The role involves ensuring proper handling of food items, maintaining delivery records, complying with traffic regulations, and representing the restaurant professionally during customer interactions.

Key Responsibilities

Delivery Operations

• Pick up customer orders promptly from the restaurant.
• Deliver orders safely and within the agreed timeframe.
• Confirm delivery details before leaving the outlet.
• Ensure all deliveries are accurate and complete before dispatch.
• Obtain proof of delivery where required.

Customer Service

• Maintain a polite and professional attitude with customers.
• Address customer concerns courteously and escalate issues when necessary.
• Represent the restaurant positively during all interactions.

Vehicle & Equipment Maintenance

• Ensure the assigned delivery bike is clean and in good working condition.
• Conduct routine checks on fuel level, brakes, lights, and tyres.
• Report mechanical faults immediately to the supervisor.
• Ensure delivery box and safety gear are properly maintained.

Compliance & Safety

• Follow all road safety and traffic regulations.
• Use required protective gear (helmet, reflective jacket, etc.).
• Handle food packages carefully to avoid spills or damage.
• Maintain hygiene standards when handling deliveries.

Documentation & Reporting

• Keep accurate delivery records where applicable.
• Report delays, incidents, or customer complaints promptly.
• Support cash reconciliation where payment-on-delivery applies.

Key Performance Indicators (KPIs)

• On-time delivery rate
• Order accuracy
• Customer satisfaction feedback
• Compliance with safety procedures
• Proper maintenance of assigned bike/equipment

Qualifications & Requirements

• Minimum of SSCE or equivalent qualification
• Valid rider’s permit / driver’s license
• Minimum of 1 year experience as a dispatch rider (restaurant experience preferred)
• Good knowledge of local routes and navigation
• Ability to read maps or use GPS applications (e.g., Google Maps)
• Physically fit and reliable
• Required Skills & Competencies
• Good time management skills
• Strong sense of responsibility
• Good communication skills
• Customer service orientation
• Attention to detail
• Ability to work under pressure

Working Conditions

• Requires working outdoors in varying weather conditions
• Shift work, including weekends and public holidays
• Requires prolonged riding and movement across delivery areas
• Additional Requirements (Optional – if company provides bike)
• Must follow company vehicle usage policy
• Responsible for assigned bike and delivery equipment
• Liable for negligence-related damages where applicable (based on company policy).

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Department: Kitchen / Operations
Reports To: Head Chef / Kitchen Supervisor / Outlet Manager
Location:Yenagoa 
Employment Type: Full-Time

Job Summary

The Cook is responsible for preparing and cooking menu items according to established recipes and restaurant standards while ensuring food quality, hygiene, and timely service delivery. The role supports smooth kitchen operations by maintaining cleanliness, proper food storage, and compliance with health and safety regulations. 

Key Responsibilities

Food Preparation & Cooking

• Prepare and cook meals according to approved recipes and portion standards.
• Ensure food is presented attractively and consistently.
• Assist in meal planning and menu preparation where required.
• Monitor food quality before serving.
• Ensure timely preparation to meet service demands.

Kitchen Operations Support

• Maintain cleanliness and organization of the kitchen workspace.
• Ensure proper handling, storage, and labeling of ingredients.
• Operate kitchen equipment safely and efficiently.
• Assist in stock rotation using FIFO (First-In, First-Out) method.

Health, Safety & Hygiene Compliance

• Follow food safety and sanitation guidelines at all times.
• Maintain personal hygiene standards in line with company policy.
• Ensure compliance with local health regulations.
• Report faulty equipment or hazards immediately.

Inventory Support

• Assist in receiving and checking kitchen supplies.
• Monitor ingredient usage and report shortages promptly.
• Minimize food wastage through proper handling and storage.

 Team Collaboration

• Work closely with kitchen staff and service team for smooth operations.
• Support other kitchen duties as assigned by the supervisor.
• Maintain a positive and cooperative work attitude.
• Key Performance Indicators (KPIs)
• Food quality consistency
• Timely order preparation
• Compliance with hygiene standards
• Reduction in food wastage
• Kitchen cleanliness and organization
• Teamwork and reliability

Qualifications & Requirements

• Minimum of SSCE or equivalent qualification.
• Culinary training or certification is an added advantage.
• Proven experience as a Cook or Kitchen Assistant in a restaurant setting preferred.
• Knowledge of food safety practices and kitchen operations.
• Ability to work under pressure in a fast-paced environment.
• Good teamwork and communication skills.

Skills & Competencies

• Cooking and food preparation skills 
• Attention to detail
• Time management
• Cleanliness and organization
• Ability to follow recipes accurately
•  Team collaboration

Working Conditions

• Ability to stand for long periods.
• Willingness to work shifts, weekends, and public holidays.
• Exposure to heat, kitchen equipment, and fast-paced service periods.

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Job Summary:

The Cleaner is responsible for maintaining a clean, organized, and hygienic environment within the facility. This role ensures that all assigned areas are cleaned according to company standards to promote a safe and pleasant experience for staff and customers

Key Responsibilities:

• Sweep, mop, scrub, and polish floors.
• Clean and sanitize restrooms, kitchens, office spaces, and common areas.
• Dust furniture, surfaces, and equipment.
• Remove cobwebs from ceilings, corners, and all designated areas.
• Empty and clean waste bins; dispose of trash properly.
• Refill cleaning and toiletry supplies where necessary.
• Report any maintenance issues, damages, or saety hazards.
• Ensure cleaning tools and equipment are well maintained and stored properly.
• Follow health and safety guidelines at all times.
• Perform deep cleaning tasks when required.
• Assist with any other cleaning duties assigned by the supervisor.

Requirements:

• Previous experience as a cleaner is an advantage but not compulsory.
• Ability to work with minimal supervision
• Good time-management and attention to detail.
• Physical stamina to handle cleaning tasks.
• Good communication and interpersonal skills.
• Honesty, reliability, and a positive attitude.

Working Hours:

• Shift-based; may include mornings, evenings, weekends, or public holidays depending on company needs.

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We are looking for a skilled Pastry Chef who is versatile in preparing a wide range of pastries, as well as shawarma and pizza. The ideal candidate should be creative, detail-oriented, and able to produce consistent, high-quality results in a fast-paced kitchen.

Key Responsibilities:

• Prepare and bake pastries, cakes, breads, and desserts.
• Prepare shawarma, pizza, and other pastry-related items.
• Develop new recipes and seasonal menu offerings.
• Ensure all products meet quality, taste, and presentation standards.
• Maintain cleanliness and organization in the pastry and production areas.
• Monitor inventory and request supplies when needed.
• Follow all food safety and hygiene regulations.

Requirements:

• Proven experience as a Pastry Chef or similar role.
• Strong knowledge of pastries, shawarma, and pizza preparation.
• Creativity and excellent attention to detail.
• Ability to work early mornings and under pressure.
• Culinary certification is an added advantage.

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Main Function

• The Cashier is responsible for handling all cash transactions accurately and efficiently, providing excellent customer service, and maintaining accurate financial records.
• The role ensures that all sales are properly recorded, receipts are issued, and cash is safely reconciled at the end of each shift.
• The ideal candidate must be reliable, attentive to detail, and customer-focused, with strong numerical and interpersonal skills.

Role Responsibilities

Cash Handling and Transactions:

• Receive payments from customers in cash, credit, or other forms of payment.
• Issue receipts, refunds, and change to customers accurately.
• Process sales transactions efficiently using POS systems or registers.
• Verify and record cash amounts before and after shifts to ensure accuracy.
• Ensure all transactions are properly entered and documented in the accounting system.

Customer Service:

• Provide excellent service to customers during billing and payment processes.
• Greet customers warmly and respond politely to inquiries.
• Resolve basic billing or transaction-related issues in a courteous and professional manner.
• Maintain a friendly and professional demeanor to promote a positive customer experience.

Record Keeping and Reconciliation:

• Maintain accurate records of daily transactions and sales reports.
• Reconcile cash drawers at the end of each shift and report discrepancies immediately.
• Prepare and submit daily sales summaries and payment reports to the Accountant or Manager.
• Ensure accurate documentation of cash inflows and outflows.

POS and System Management:

• Operate point-of-sale (POS) terminals efficiently.
• Ensure all items are scanned or entered correctly into the system.
• Report POS malfunctions or errors to supervisors promptly.
• Assist in updating product prices and inventory information in the system when required.

Cash Security and Compliance:

• Handle all financial transactions in compliance with company policies and procedures.
• Safeguard all cash and valuables during and after shift hours.
• Ensure adherence to internal control processes and audit standards.
• Report suspicious activities or security breaches related to cash handling.

Teamwork and Communication:

• Work collaboratively with sales, kitchen, and management teams to ensure smooth operations.
• Communicate effectively with colleagues regarding sales, refunds, and account issues.
• Assist in training new cashiers or interns when necessary.
• Maintain a positive and supportive work environment.

Administrative and Support Duties:

• Assist with inventory counting, restocking, and display arrangement when needed.
• Provide support during peak hours or events.
• Participate in periodic audits and financial reviews.
• Ensure the cashier’s workstation is neat, organized, and fully equipped.

Experience / Qualification

• Minimum of OND, NCE, or equivalent qualification in Accounting, Business Administration, or related field.
• 1- 4 years of relevant experience in cash handling, retail, hospitality, or customer service.
• Proficiency in POS systems and basic accounting principles.
• Experience in retail, food service, or hospitality environments will be an advantage.
• Certification in cash management or customer service is an added advantage.

Competencies/Skills:

• Excellent numerical accuracy and attention to detail.
• Strong communication and customer service skills.
• Ability to operate POS systems and handle electronic payments.
• Trustworthy and responsible in handling financial transactions.
• Basic computer literacy (Microsoft Excel, Word, and accounting systems).
• Organizational and multitasking abilities.
• Ability to work efficiently under pressure.
• Time management and reliability.
• Behavioural Qualities / Other Competences
• High level of integrity and honesty.
• Neat personal appearance and professionalism.
• Punctual, dependable, and disciplined.
• Calm and courteous when handling customers.
• Positive attitude and willingness to assist others.
• Strong work ethics and accountability.
• Adaptable and cooperative team player.

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Department: Operations / Restaurant Management
Reports To: Operations Manager / Regional Manager / Business Owner
Location: Yenagoa

Job Summary

The Restaurant Outlet Manager is responsible for overseeing the daily operations of the restaurant to ensure efficient service delivery, profitability, excellent guest experience, and compliance with company standards and food safety regulations. The role involves supervising front-of-house staff, coordinating with kitchen operations, managing inventory and cash flow, and ensuring smooth restaurant operations at all times.
      
Key Responsibilities

Operations Management

• Oversee the day-to-day operations of the restaurant to ensure smooth service delivery.
• Ensure proper coordination between kitchen and service staff.
• Monitor opening and closing procedures of the restaurant.
• Ensure availability of food items, beverages, and service materials at all times.
• Maintain restaurant cleanliness, hygiene, and organization in line with food safety standards.
• Ensure compliance with company policies and standard operating procedures.
• Supervise table turnover efficiency and service speed during peak periods.

Team Leadership and Supervision

• Supervise waiters, cashiers, kitchen assistants (where applicable), and other outlet staff.
• Prepare staff duty rosters and manage shift scheduling.
• Monitor staff attendance, punctuality, grooming, and performance.
• Provide on-the-job coaching on customer service and service etiquette.
• Promote teamwork between kitchen and front-of-house staff.
• Address staff concerns and escalate serious issues when necessary.

      
 Customer Service Management

• Ensure guests receive prompt and courteous service at all times.
• Handle customer complaints professionally and resolve issues quickly.
• Monitor guest feedback and implement improvements.
• Maintain a welcoming restaurant atmosphere that encourages repeat visits.
• Ensure service standards align with company expectations.

Sales and Revenue Performance

• Drive restaurant sales to meet and exceed revenue targets.
• Monitor daily sales performance and prepare reports.
• Promote menu specials, combo offers, and seasonal promotions.
• Implement strategies to increase walk-in traffic and repeat customers.
• Upsell food and beverage items through staff engagement strategies.

Inventory and Stock Control

• Monitor stock levels of food items, beverages, and restaurant supplies.
• Coordinate timely replenishment with procurement or store personnel.
• Conduct routine stock counts and reconciliation.
• Minimize wastage, spoilage, and pilferage.
• Ensure proper storage of perishable and non-perishable items.

Financial Management

• Supervise daily cash handling and reconciliation procedures.
• Monitor POS transactions and ensure accuracy.
• Prepare daily and weekly sales reports.
• Support cost control initiatives including food cost monitoring.
• Ensure accountability of cashiers and shift supervisors.

Compliance and Food Safety

• Ensure compliance with food safety and hygiene regulations.
• Maintain cleanliness standards in dining and service areas.
• Ensure staff follow proper food handling procedures.
• Maintain operational records and documentation.
• Ensure adherence to company policies and regulatory requirements.

 Key Performance Indicators (KPIs)

• Achievement of sales targets
• Customer satisfaction ratings
• Speed and quality of service delivery
• Staff productivity and teamwork
• Inventory accuracy and control
• Reduction in food wastage and losses
• Compliance with hygiene and safety standard    

Qualifications and Requirements

• Bachelor’s degree in Business Administration, Hospitality Management, or related field (preferred).
• Minimum of 2–4 years’ experience in restaurant, hospitality, or outlet supervision/management.
• Strong leadership and team coordination skills.
• Excellent communication and interpersonal skills.
• Good problem-solving and decision-making ability.
• Ability to work in a fast-paced restaurant environment.
• Proficiency in Microsoft Office and POS systems.
• Knowledge of food safety practices is an added advantage.

Key Competencies

• Leadership and supervision 
• Customer service excellence 
• Sales orientation 
• Attention to detail
• Conflict resolution
• Time management
• Accountability and integrity
• Working Conditions
• Ability to work shifts, weekends, and public holidays where required.
• Ability to stand and move around the restaurant floor for extended periods.
• Work in a fast-paced, customer-focused environment.