Job Openings at Ralds and Agate Limited

Locations: Grailland and Iju Hills - Lagos

Job Description
Mission / Purpose of the Job:

• The Operations/General Manager will be responsible for overseeing the company’s operational and administrative functions to ensure smooth workflow, profitability, and exceptional guest experience.
• The role requires overseeing department leaders, putting policies into action, and motivating teams to meet business goals.

Responsibilities

• Develop and execute operational strategies to drive business growth, profitability, and service excellence.
• Oversee daily operations across all departments, ensuring seamless workflow and adherence to standards.
• Implement company policies, SOPs, and performance frameworks to maintain consistency and efficiency.
• Monitor guest satisfaction levels and promptly resolve escalated complaints.
• Supervise departmental heads and foster a culture of teamwork, accountability, and continuous improvement.
• Conduct periodic operational and financial performance reviews and provide actionable reports to management.
• Ensure compliance with health, safety, and regulatory standards across the facility.
• Champion staff development by coordinating training programs and promoting skill enhancement.
• Manage cost-control initiatives to improve overall operational efficiency and profitability.
• Lead business development initiatives and strategic partnerships that enhance occupancy, revenue, and brand positioning.

Requirements

• Education / Business Degree: Bachelor's Degree or dipoma in Hospitality Management, Business Administration or relevent field (Advanced Certifications Preferred)

Work Experience:

• Minimum of 5 years in hospitality management or similar leadership capacity
• Proven experience managing hotel, lodging, or conference operations.
• Demonstrated track record in cost control, team management, and guest satisfaction optimization.

Competencies, Skills & Attributes:
Knowledge:

• Strong understanding of hospitality operations, guest experience management, and service standards.
• Solid financial and analytical skills for budgeting, forecasting, and reporting.
• Knowledge of regulatory compliance, health, and safety standards.
• Operational Leadership & Team management
• Strategic planning & execution
• Guest relationship management
• Problem-solving & decision-making
• Communication & interpersonal skills
• Performance management
• Cost control & Efficiency optimization
• Reporting & Data-driven management

Behavioural Attributes:

• High integrity & accountability
• Proactive, assertive, and results-focused
• Strong emotional intelligence and people management capability
• Highly organized with the ability to prioritize in a dynamic environment
• Team-oriented with strong collaboration skills.

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Mission / Purpose of the Job

• The Food and beverage manager will be responsible for managing the restaurant, kitchen, and bar operations to ensure quality food service, cost efficiency, and outstanding guest satisfaction.

Job Responsibilities

• Manage daily F&B operations and ensure delivery of premium-quality service.
• Oversee menu planning, costing, portion control, and inventory management.
• Supervise and mentor F&B staff to achieve high performance and service consistency.
• Enforce hygiene, safety, and sanitation standards across all F&B units.
• Collaborate with the Chef and Procurement Team on supply forecasting, quality checks, and vendor management.
• Conduct periodic evaluations of food quality, guest feedback, and operational efficiency.
• Manage F&B budgets and ensure cost-effective operations that improve profitability.
• Ensure timely submission of F&B performance, inventory, and sales reports.
• Implement guest engagement initiatives that increase satisfaction and repeat patronage.
• Monitor waste levels and implement strategies for minimizing loss and optimizing resources.

Job Specifications

• Bachelor’s Degree in Hospitality, Catering, Culinary Arts, or related field.
• Minimum of 3 years experience in F&B operations or hospitality management.
• Experience in menu planning, costing, kitchen operations, and quality standards.
• Strong leadership, communication, and guest service skills.

Competencies, Skills & Attributes
Knowledge:

• Understanding of kitchen operations, menu design, and food costing.
• Knowledge of hygiene, safety, and quality control standards.
• Familiarity with F&B financial performance and reporting metrics.

Skills
Operational excellence & quality control:

• Team leadership & staff training
• Menu planning & cost management
• Customer Relations management
• Communication & Coordination
• Problem-solving & decision-making
• Inventory & waste management

Behavioural Attributes:

• High integrity and customer-centric mindset
• Attention to detail and quality
• Strong sense of responsibility and urgency
• Calm under pressure with excellent interpersonal skills.