Jobs at Elvaridah Limited

Job Summary

• The Restaurant & Lounge Manager is responsible for overseeing the overall operations, service delivery, and profitability of the restaurant and lounge.
• The role ensures exceptional guest experiences, efficient team management, high service standards, and smooth coordination between front-of-house, kitchen, and bar operations while driving revenue growth and operational excellence.

Key Responsibilities
Operations Management:

• Oversee daily restaurant and lounge operations to ensure smooth and efficient service delivery.
• Coordinate activities between kitchen, bar, and service teams to maintain service quality and timeliness.
• Ensure compliance with company SOPs, health, safety, and hygiene regulations.
• Maintain high standards of cleanliness, ambiance, music, and overall guest environment.

Leadership & Staff Management:

• Supervise supervisors, waiters, bartenders, hosts, cleaners, and support staff.
• Prepare staff schedules and manage workforce planning to meet operational demands.
• Train, mentor, and evaluate staff performance to maintain excellent service standards.
• Enforce grooming, discipline, and professional conduct policies.

Guest Experience Management:

• Serve as the primary on-site contact for guests and VIP clients.
• Ensure customers receive prompt, professional, and personalized service.
• Handle escalated complaints and implement service recovery strategies.
• Monitor guest feedback and implement continuous service improvements.

Financial & Revenue Management:

• Monitor daily sales performance and operational expenses to achieve profitability targets.
• Oversee billing processes, cash handling, and POS operations.
• Drive revenue through promotions, upselling, themed events, and customer engagement initiatives.
• Prepare operational and performance reports for management review.

Inventory & Compliance:

• Monitor inventory levels for food, beverages, and operational supplies.
• Conduct routine stock checks and minimize wastage or losses.
• Ensure compliance with food safety, sanitation, and regulatory standards.

Requirements & Qualifications

• Bachelor’s Degree or HND in Hospitality Management, Business Administration, or related field.
• 4–6 years experience in restaurant, lounge, or hospitality management.
• Strong leadership and team management skills.
• Excellent customer service and conflict resolution abilities.
• Good financial management and reporting knowledge.

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Role Summary

• The General Manager is responsible for the overall leadership, strategic direction, operational efficiency, and profitability of the catering company.
• The role oversees event execution, kitchen operations, business development, financial performance, and team management.

Key Responsibilities
Strategic Leadership:

• Develop and implement business growth strategies.
• Set revenue targets and performance goals.
• Identify market expansion opportunities.

Operational Oversight:

• Supervise kitchen operations, logistics, and event execution.
• Ensure quality control across all catering services.
• Oversee procurement, vendor management, and supply chain.

Financial Management:

• Prepare and manage annual budgets.
• Monitor cash flow, expenses, and profitability.
• Approve major expenditures and contracts.

Business Development & Client Relations:

• Build and maintain key corporate and private client relationships.
• Negotiate contracts and high-value deals.
• Oversee proposals and event costing.

Team Leadership:

• Recruit, train, and supervise departmental heads.
• Implement performance management systems.
• Foster accountability and productivity across teams.

Compliance & Risk Management:

• Ensure compliance with food safety regulations.
• Implement risk mitigation strategies.
• Oversee insurance, licenses, and statutory requirements.

Requirements

• Bachelor’s Degree in Business Administration, Hospitality, or related fields
• 6 - 10 years experience in catering/event management.
• Strong financial and operational management expertise.
• Proven leadership and business development track record.
• Excellent negotiation and decision-making skills.

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Job Summary

• We are looking for a strategic and experienced Program Manager to lead and manage key initiatives that support MSMEs (Micro, Small, and Medium Enterprises).
• The ideal candidate will have a solid background in business consulting, a strong network within the SME ecosystem, and proven leadership skills.
• This role requires someone who can design, execute, and scale impactful programs while collaborating with stakeholders across sectors.

Key Responsibilities

• Design, plan, and execute programs that support and empower MSMEs
• Manage multiple projects simultaneously with clear goals, timelines, and KPIs
• Build and maintain strategic partnerships with stakeholders, clients, and industry experts
• Provide mentorship and strategic guidance to MSMEs on growth and operational efficiency
• Conduct program evaluations and ensure continuous improvement
• Lead and manage cross-functional teams to deliver results on time and within budget
• Develop and present program reports, proposals, and impact assessments to leadership and partners
• Stay up-to-date with industry trends and regulatory developments relevant to MSMEs

Requirements

• Bachelor's degree in Business, Economics, Project Management, or related field (Master’s is a plus)
• Minimum of 4–6 years experience in business consulting or program management
• Proven experience working directly with MSMEs
• Strong professional network within the SME/business support ecosystem
• Exceptional leadership, project management, and stakeholder engagement skills
• Excellent written and verbal communication skills
• Ability to work independently and lead diverse teams
• High level of professionalism, integrity, and result orientation.

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Job Summary

• The Hall Manager is responsible for overseeing the daily operations, setup, coordination, and maintenance of event halls to ensure seamless execution of events.
• The role ensures that all venues are properly prepared, clients’ expectations are met, and operational standards are maintained before, during, and after events.

Key Responsibilities
Event Operations & Coordination:

• Supervise hall preparation, setup, and breakdown for weddings, corporate events, conferences, and social functions.
• Coordinate with event planners, clients, decorators, caterers, and vendors to ensure smooth event execution.
• Ensure halls are arranged according to approved event layouts and client specifications.
• Monitor activities during events to resolve operational issues promptly.

Facility & Venue Management:

• Maintain cleanliness, organization, and functionality of event halls and surrounding areas.
• Conduct pre-event and post-event inspections of the venue.
• Ensure lighting, air conditioning, sound systems, and equipment are functioning properly.
• Report maintenance issues and follow up on repairs.

Staff Supervision:

• Supervise cleaners, ushers, hall attendants, and support staff.
• Assign duties and monitor staff performance during events.
• Ensure adherence to company service standards and safety procedures.

Client Experience:

• Serve as the primary on-site contact for clients during events.
• Address client concerns professionally and ensure satisfaction.
• Ensure excellent customer service delivery throughout events.

Inventory & Asset Control:

• Monitor usage of chairs, tables, linens, décor items, and equipment.
• Ensure proper handling, storage, and return of venue assets.
• Report damages or losses after events.

Health, Safety & Compliance:

• Ensure compliance with safety regulations and emergency procedures.
• Monitor crowd control and maintain order during events.
• Enforce venue policies and operational guidelines.

Requirements & Qualifications

• Bachelor’s Degree or HND in Hospitality Management, Business Administration, or related field.
• 3–5 years experience in event management, hospitality, or venue operations.
• Strong organizational and coordination skills.
• Excellent communication and customer service abilities.
• Ability to work flexible hours, including weekends and late nights.
• Strong problem-solving and multitasking skills.

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Job Summary

• The Cook is responsible for preparing high-quality meals for events, corporate functions, and daily catering operations while maintaining food safety, hygiene, and presentation standards.
• The role requires efficiency, consistency, and the ability to work in a fast-paced, high-volume catering environment.

Key Responsibilities

• Prepare and cook meals according to approved recipes, menus, and client specifications.
• Assist in bulk food preparation for events, outdoor catering, and corporate orders.
• Ensure proper food portioning, taste consistency, and presentation standards.
• Maintain cleanliness and organization of kitchen workstations at all times.
• Follow food safety, hygiene, and sanitation regulations.
• Support menu preparation including chopping, marinating, seasoning, and plating.
• Monitor food stock levels and report shortages to the Kitchen Supervisor or Chef.
• Properly store food items and handle ingredients to minimize wastage.
• Assist with packing and food setup for off-site events when required.
• Work collaboratively with chefs, kitchen assistants, and service teams to meet deadlines.

Requirements & Qualifications

• Minimum of SSCE or relevant culinary certification.
• 2–4 years’ experience as a cook in a restaurant, hotel, or catering company.
• Knowledge of local and continental dishes is an advantage.
• Understanding of food hygiene and safety standards.
• Ability to work under pressure and meet tight event timelines.
• Strong teamwork and communication skills.
• Physical stamina and willingness to work flexible hours, including weekends and events