Latest Jobs at Domeo Resources International

Main Function

• The Production Supervisor will oversee production activities to ensure efficiency, quality, safety, and timely delivery of products within the organization’s food and hospitality operations.
• The role involves supervising production staff, monitoring processes, and ensuring compliance with operational standards.

Role Responsibilities
Production Operations Management:

• Supervise daily production activities and workflow.
• Ensure timely production and delivery of products.
• Monitor production quality and operational efficiency.
• Implement production schedules and operational procedures.

Team Leadership and Supervision:

• Supervise production staff and coordinate shift activities.
• Train staff on operational and safety procedures.
• Monitor staff productivity and enforce discipline where necessary.
• Promote teamwork and operational excellence.

Quality and Compliance:

• Ensure compliance with food safety, hygiene, and operational standards.
• Conduct routine inspections of production areas and equipment.
• Identify operational issues and implement corrective actions.

Inventory and Reporting:

• Monitor raw material usage and production inventory.
• Minimize wastage and support cost control initiatives.
• Prepare production reports and operational updates for management.

Qualifications and Requirements
 Education and Certifications: 

• Bachelor’s degree, HND, or OND in Food Science, Production Management, Business Administration, or related discipline.
• Food safety or production management certifications will be an added advantage.

Experience:

• Minimum of 2–5 years’ experience in production or manufacturing supervision.
• Must have relevant experience in bakery, restaurant, food production, or hospitality operations.
• Proven experience supervising operational teams.

Skills:
Leadership and Operational Skills:

• Strong leadership and team management abilities.
• Good understanding of production processes and operational efficiency.
• Ability to work under pressure and meet deadlines.

Communication and Organizational Skills:

• Strong communication and reporting skills.
• Excellent organizational and problem-solving abilities.
• Attention to detail and quality standards

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Main Function

• The Grill Supervisor will oversee grill station operations, supervise grill staff, and ensure consistent food quality, hygiene compliance, and efficient kitchen service.
• The ideal candidate should possess strong culinary skills and hospitality kitchen management experience.

Role Responsibilities
Grill Operations Management:

• Supervise daily grill station activities and food preparation.
• Ensure food quality, taste consistency, and presentation standards.
• Monitor food preparation timelines and service efficiency.
• Ensure compliance with food safety and hygiene procedures.

Team Leadership and Supervision:

• Supervise and coordinate grillers and kitchen assistants.
• Train staff on food preparation and operational procedures.
• Monitor staff performance and enforce kitchen standards.
• Promote teamwork and operational efficiency.

Inventory and Cost Control:

• Monitor inventory usage and grill supplies.
• Minimize food wastage and support cost control measures.
• Report stock shortages and operational issues promptly.

Qualifications and Requirements
 Education and Certifications:

• Culinary qualification, OND, HND, or related hospitality certification.
• Food safety certification will be an added advantage.
• Applicants must reside in calabar

Experience:

• 3 – 6 years’ experience in kitchen or grill operations.
• Must have strong experience in restaurant, lounge, hotel, or hospitality kitchen environments.
• Proven experience supervising kitchen staff.

Skills:
Culinary and Leadership Skills:

• Strong grilling and food preparation expertise.
• Good leadership and kitchen supervision skills.
• Ability to work under pressure in high-volume operations.

Organizational and Communication Skills:

• Strong attention to detail and hygiene standards.
• Excellent teamwork and communication skills.
• Professional appearance and conduct.

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Main Functions

• The Head of Internal Audit will oversee the organization’s internal audit function, ensuring effective risk management, internal controls, compliance, and operational accountability across all business units.
• The role involves leading audit activities, identifying operational and financial risks, preventing fraud and revenue leakages, and ensuring compliance with company policies and regulatory standards. The ideal candidate must possess strong leadership, analytical, and investigative skills with extensive hospitality auditing experience.

Role Responsibilities
Audit Leadership and Compliance:

• Develop and implement internal audit plans and strategies.
• Supervise and coordinate audit activities across operational departments.
• Ensure compliance with internal controls, company policies, and statutory regulations.
• Evaluate operational processes and recommend improvements for efficiency and accountability.
• Conduct risk assessments and identify areas of operational vulnerability.

Financial and Operational Auditing:

• Review financial transactions, inventory records, procurement processes, and operational expenses.
• Monitor revenue assurance processes and identify leakages or fraudulent activities.
• Conduct surprise audits across restaurants, bars, kitchens, and stores.
• Ensure proper documentation and adherence to operational procedures.

Reporting and Risk Management:

• Prepare audit reports, findings, and recommendations for management review.
• Escalate major compliance breaches and operational risks promptly.
• Follow up on implementation of audit recommendations and corrective actions.
• Support external audit and regulatory inspection exercises.

Team Leadership and Development:

• Supervise, mentor, and evaluate internal audit staff.
• Ensure continuous training and capacity development for the audit team.
• Promote ethical standards, accountability, and professionalism.

Qualifications and Requirements
 Education and Certifications:

• Bachelor’s Degree or HND in Accounting, Finance, Economics, or related discipline.
• ICAN, ACCA, ACA, CIA, or related professional certification is required.

Experience:

• 4 - 8 years’ experience in auditing, accounting, or compliance management.
• Must have strong experience in hospitality, restaurant, lounge, or resort operations.
• Proven experience managing internal audit functions and operational risk assessments.

Skills
Leadership and Analytical Skills:

• Strong leadership and team management abilities.
• Excellent analytical, investigative, and reporting skills.
• Strong understanding of internal control systems and audit procedures.

Technical and Communication Skills:

• Proficiency in Microsoft Excel and accounting software.
• Excellent communication and presentation skills.
• High level of integrity, professionalism, and confidentiality.

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Main Function

• The Accountant will be responsible for managing the organization’s financial records, preparing financial reports, monitoring transactions, and ensuring compliance with accounting standards and company policies.
• The role requires strong financial management skills, high accuracy, and direct experience handling hospitality, lounge, or restaurant accounting operations.

Role Responsibilities
Financial Management & Reporting:

• Prepare and maintain accurate financial records, management summaries, and reports.
• Monitor income, expenses, and daily financial transactions closely.
• Prepare monthly, quarterly, and annual financial statements.
• Manage robust reconciliations for bank accounts, daily sales, and operational expenses.
• Support the Finance Manager in budget preparation and financial forecasting.
• Analyze financial performance and operational costs, providing data-driven recommendations for cost reduction and profitability improvement.

Accounting Operations:

• Process invoices, vendor payments, monthly payroll, and supplier transactions.
• Maintain proper, structured accounting documentation and physical/digital records.
• Ensure accurate, timely posting of all financial transactions into accounting systems.
• Monitor daily cash flow and support ongoing short-term financial planning.

Compliance and Internal Control:

• Ensure strict compliance with local tax regulations and statutory accounting standards.
• Support both internal and external audit exercises.
• Implement, monitor, and enforce internal financial controls to safeguard company assets.
• Identify potential financial risks and recommend swift corrective actions.

Qualifications and Requirements
Education and Certifications: 

• Academic Degree: Bachelor’s degree (B.Sc.) or Higher National Diploma (HND) in Accounting, Finance, or a related discipline.
• Professional Certification: ICAN, ACCA, ACA, or a related professional accounting certification is an added advantage.

Experience:

• 2–4 years of core experience in accounting or finance roles.
• Relevant experience in hospitality, restaurants, lounges, or resort operations is highly preferred.
• Strong understanding of hospitality financial workflows, point-of-sale (POS) reconciliations, and inventory accounting.

Technical & Soft Skills:

• Software Proficiency: Advanced proficiency in Microsoft Excel and specialized accounting software.
• Analytical Skills: Strong analytical and problem-solving skills, and deep attention to detail.
• Execution: Excellent communication, report writing, and organizational skills with a proven ability to work independently and meet strict closing deadlines.

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Main Function

• The Barman will be responsible for preparing and serving beverages while ensuring excellent customer service and smooth bar operations.
• The role involves maintaining beverage quality, supporting inventory management, and ensuring compliance with hospitality service standards.

Role Responsibilities
Beverage Preparation and Service:

• Prepare and serve alcoholic and non-alcoholic beverages according to company standards.
• Ensure consistency in beverage quality and presentation.
• Attend to customer orders promptly and professionally.
• Maintain cleanliness and organization of the bar area.

Customer Service:

• Provide excellent customer engagement and beverage recommendations.
• Maintain a welcoming and professional atmosphere.
• Handle customer complaints professionally and escalate when necessary.

Inventory and Operational Support:

• Monitor beverage stock levels and report shortages.
• Assist with inventory management and stock reconciliation.
• Ensure proper handling and storage of bar supplies.
• Support opening and closing bar procedures.

Qualifications and Requirements
 Education and Certifications:

• Minimum of SSCE, OND, or related qualification.
• Bartending or hospitality certifications will be an added advantage.

Experience:

• 0–3 years’ experience in bar or hospitality operations.
• Relevant experience in restaurant, lounge, club, or resort environments is an advantage.

Skills
Technical and Customer Service Skills:

• Good knowledge of beverage preparation and bar operations.
• Excellent customer service and interpersonal skills.
• Ability to work efficiently in fast-paced environments.

Professionalism and Teamwork:

• Professional appearance and positive attitude.
• Strong teamwork and communication skills.
• Ability to work flexible hours and night shifts.

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Main Function

• The Shisha Attendant will be responsible for preparing, serving, and managing shisha services while ensuring excellent customer experiences and adherence to safety and hygiene standards.
• The ideal candidate should be customer-focused, detail-oriented, and experienced in lounge or hospitality environments.

Role Responsibilities
Shisha Preparation and Service:

• Prepare and serve shisha according to company standards.
• Ensure proper setup, cleaning, and maintenance of shisha equipment.
• Recommend flavors and combinations to customers.
• Monitor shisha quality and customer satisfaction during service.

Customer Experience:

• Attend to customers professionally and courteously.
• Ensure prompt response to customer requests and complaints.
• Maintain a welcoming and enjoyable lounge atmosphere.

Hygiene and Operational Standards:

• Maintain cleanliness and hygiene of shisha equipment and service areas.
• Ensure compliance with safety and operational procedures.
• Monitor inventory of shisha products and supplies.
• Report equipment faults or operational issues promptly.

Qualifications and Requirements
Education and Certifications:

• Minimum of SSCE, OND, or equivalent qualification.

Experience:

• 0–2 years experience as a shisha attendant or in hospitality/lounge operations.
• Relevant experience in lounge, club, restaurant, or resort environments is an added advantage.

Skills:
Technical and Customer Service Skills:

• Good knowledge of shisha preparation and maintenance.
• Strong customer service and communication skills.
• Ability to work in fast-paced hospitality environments.

Professionalism and Teamwork:

• Professional appearance and conduct.
• Attention to detail and cleanliness.
• Ability to work flexible hours, including weekends and night shifts.