• Exciting Careers in a Contemporary Restaurant & Bar

  • Posted on: 17 September, 2014 Deadline: 26 September, 2014
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  • Christopher Kings And Associates - A contemporary restaurant & bar with an international appeal situated in high-brow Maitama, Abuja is seeking to recruit well-seasoned, hands-professionals to occupy the vacant  position:

    Operations Manager

     

    Reference Code: CKA-H/AM0914
    Location: Abuja

    Summary
    Assist, and deputize for, the Managing Director in the smooth running of the food and beverage offer in House 43 facilities. He/she will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent customer service.

    Duties and Responsibilities

    •     The Operations Manager will assist in the planning and implementation of new ideas and menu specifications for all F&B business units each season, working closely with Central Support to ensure they fit with guidelines and are to the quality standards of the target customers.
    •     The Operations Manager will also manage all internal stakeholders: both, other departments within House 43 facilities who deliver services to the Food and Beverage team; and provide support to the Administrative Management as is required.
    •     Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.
    •     Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial returns.
    •     Work closely with the store manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team
    •     Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements
    •     Ensure that the industry standard with regard to safety and hygiene
    •     Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer
    •     Ensures that all subordinates have clearly defined job tasks and are actively engaged.
    •     Monitor performance of subordinates within the F&B/operations department and business units.
    •     The Operations Manager will constantly review the product range to ensure that all key quality standards are maintained
    •     The Food & Beverage Department has a wide number of external contractors and the Operations Manager will maintain close, professional, effective links with all. They will ensure that suppliers deliver to stated agreements, best practices are followed and technological advances are sought
    •     They will also participate in the food development panel that sits to drive the food offer across the business units
    •     He/She will be the department representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Senior management.
    •     He/ She will also collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy
    •     The Operations Manager will be required to work with the Administrative Manager to deliver an effective loss prevention scheme
    •     He/ She will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits
    •     The Operations Manager will also be the department representative for Special Events, working each special event as the departmental duty manager. This will involve all planning associated with each event, right through to delivery
    •     The Operations Manager is responsible for all trade press subscriptions and ensuring relevant information is passed on to the CORE Business Unit supervisors.
    •     He/ She will maintain the F&B Management invoices and journals, manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department and its business units
    •     He/ She will also assist in the administrative department in developing the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.
    •     They will also take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant
    •     He/ She will act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. This will include making requests for equipment within financial constraints, invoice querying and establishing a positive relationship with the Administrative/ Finance Department
    •     They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers
    •     They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with other designated staff/consultants.
    •     He/ She will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments
    •     The Operations Manager is expected to provide constant leadership, counselling, advice and feedback to his/ her subordinates
    •     He/ She must provide an environment of openness and trust, with constant feedback and performance coaching

    Sales/Marketing

    •     Assist in developing and implementing marketing and sales activities of House 43 food and Beverage products/Services
    •     Monitor Competitor Activity and Guest Feedback
    •     Contribute to ensuring that marketing and sales plans are appropriate for each sales period, including special plans to maximize patronage

    Requirements:

    •     BSc/HND in any of the following, Administration, Management, catering and Hotel /Restaurant Management or any related discipline. A combination of practical experience and education will be considered as an alternative.
    •     Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts
    •     Good attention to detail and ability to work under pressure
    •     The ability to work under little or no supervision
    •     The ability to work under pressure and deal with difficult situations
    •     Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.

    Team player

    •     Good written and oral communication skills
    •     Knowledge of the hospitality industry will be a good advantage
    •     Minimum of 7 years post work experience. With at least 3 years industry related experience
    •     Knowledge of computers (MS Word, Excel)
    •     Proficiency in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
    •     Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in all business units
    •     Ability to maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
    •     Age range-Minimum 30 years

    go to method of application »

    Admin. Manager

     

    Reference Code: CKA-H/AM0914
    Location: Abuja

    Summary
    The Administrative Manager will be responsible for the coordination of general administrative and personnel activities. With maintaining of quality standards and profitability of the business as his/ her primary goal, the job holder will be responsible for coordinating all support functions to assist the Core operations department achieve its objectives.This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent customer service.

    Duties and Responsibilities

    •     Organizing stock and equipment
    •     Ordering facility maintenance/management supplies and overseeing building maintenance, cleanliness and security
    •     Planning and working to budgets
    •     Maximizing profits and contributing to achieving sales targets set by management
    •     Payroll and benefits administration
    •     Oversee the Recruitment new staff for support department/unit
    •     Provide support for the recruitment and selection of personnel for CORE department/units
    •     Provide support for training and developing existing staff
    •     Staff Performance Monitoring, Management and reporting
    •     Motivating and encouraging staff to achieve targets
    •     Coordinating staff scheduling and rotas;
    •     Working to ensure standards of hygiene are maintained and that the general facility complies with health and safety regulations
    •     Provides support to ensuring agreed standards of customer service are maintained;
    •     Implementing, and instilling in staff, company policies, procedures, ethics, etc;
    •     Devising and marketing promotional campaigns
    •     Preparing reports and other performance analysis documentation to the managing Director
    •     Reporting to and attending regular meetings with other department managers or unit heads.
    •     The Administrative Manager will also manage all internal stakeholders: both, other departments within House 43 facilities who deliver support services to the operational CORE department as is required.
    •     Ensures that all subordinates have clearly defined job tasks and are actively engaged
    •     Monitor performance of subordinates within the entire organisation and business units.
    •     He/ She will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits
    •     He/ She will liaise with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team and management where appropriate
    •     He/ She will maintain the entire invoices and journals, manage and monitor total expenditure associated with maintenance and equipment repair, manage the company’s asset register and assist in budget setting each year for all departments and their business units
    •     He/ She will also manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.
    •     The Administrative Manager will assist in creating and be required to operate within efficient staffing budgets for each financial year, tracking labour spending and providing input regarding capital projects and initiatives
    •     They will also take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant
    •     The Administrative Manager is expected to provide constant leadership, counselling, advice and feedback to his/ her subordinates
    •     He/ She must provide an environment of openness and trust, with constant feedback and performance coaching

    Sales/Marketing

    •     Assist in developing and implementing marketing and sales activities of House 43 food and Beverage products/Services
    •     Monitor Competitor Activity and Guest Feedback
    •     Contribute to ensuring that marketing and sales plans are appropriate for each sales period, including special plans to maximize patronage

    Requirements:

    •     A B.Sc./HND in Finance, Accounting, Administration, Management or any related discipline.
    •     Professional Certificate – Nigeria Institute of Management (NIM) or related
    •     Minimum 7 years of relevant post NYSC experience.
    •     Good Computer skills, MS Office
    •     Attention to detail and ability to work under pressure
    •     The ability to work under little or no supervision
    •     Knowledge of the hospitality industry is an added advantage
    •     Age range-Minimum 30 years

    go to method of application »

    Pastry Chef Reference

     

    Job Code: (CKA- H/PC 0914)
    Location: Abuja

    Summary
    Engaged in the preparation of desserts, pastries, confections, ice cream and other baked goods by performing the following duties:

    Duties:

    •     Prepare deserts, pastries, confections, ice creams and other baked goods
    •     Create new designs and recipes
    •     Implement working schedules for all pastry cooks and other pastry utility personnel.
    •     Ensure right measurement and mixture of ingredient to form various pastry, confections, ice creams and other baked goods
    •     Oversee the decoration of cakes and pastries
    •     Plan, develop and implement strategic objectives of the management/proprietors.
    •     Establish standards for staff administration and performance, food selection and service, and type of patronage to be solicited.
    •     Direct and coordinate promotion of services performed to develop new markets opportunities and obtain competitive position in industry.
    •     Monitoring and reviewing information regarding materials, events, or environment to detect or assess issues
    •     Review and approve requisitions for supplies and equipment.
    •     Inspect establishment and observe workers and patrons to ensure compliance with occupational health and safety standards.
    •     Stock control and costing

    Requirements:

    •     BSc/HND in any of the following, Administration, Management, Catering and Hospitality Management or any related discipline
    •     Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts;
    •     Good attention to detail and ability to work under pressure
    •     Must be able to bake a wide variety of local and international pastry products.
    •     The ability to work under little or no supervision
    •     Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.
    •     Good team player
    •     Good written and oral communication skills
    •     Minimum of 6 years post work experience. With at least 5 years industry related experience
    •     Age range-Minimum 27 years

    go to method of application »

    Cafe Supervisor

     

    Reference Code: CKA- H/SP 0914
    Location: Abuja

    Summary
    The café supervisor will be responsible for the day-to-day operations of the café. This will include managing the café finances & stock, health and safety responsibilities, handling bookings and over-seeing the catering for events. The café supervisor plays an integral role in creating an environment that is welcoming to new and existing customers as well as developing a self-sustaining café that provides a varied menu together with consistent and professional service

    Operational

    •     Creation and implementation of all operational and administrative policies and procedures to ensure the Café, and catered events, run smoothly at all times
    •     Overseeing staff rosters, work hours, holidays and wage sheets
    •     Day to day set up and management of the café
    •     Managing the catering arrangements for events, dealing with customers (external and internal)
    •     Oversee, train and direct the front of house staff of the café
    •     Ensure high levels of cleanliness and hygiene are met at all times
    •     Ensure that café staff provides a warm and welcoming environment and that customer service is excellent.
    •     Maintain excellent levels of communication with the café team
    •     Be responsible for maintenance of café equipment and machinery

    Financial Support

    •     Administering the Café budget, as set with the Operations Manager
    •     Managing the day-to-day handling of cash, float and till reconciliation.
    •     Providing daily sales and purchasing figures to accounts
    •     Staff training on till operations
    •     Implementing till and pricing updates with Operations Manager

    Customer Service

    •     Providing high level of customer service to ensure client satisfaction and smooth running of the Café
    •     Put in place follow up and feedback mechanisms for clients in collaboration with Operations Manager
    •     Deal with all customer complaints in collaboration with Operations Manager
    •     Prepare customer service reports

    Health & Safety

    •     Ensuring adherence of all café staff to the organisations health and safety measures
    •     Setup, manage and implement the Café’s Food Safety Management Plan in accordance with NAFDAC standards

    HR

    •     Consult with the Operations Manager on the correct HR systems, policies and procedures for the organisation and employ correct practice in relation to Café staff
    •     Creation of staff training and development plans for Café staff with regards to food handling and NAFDAC standards
    •     Carry out line management responsibilities which include staff supervision and administration of support policies (including appraisals)

    Development

    •     Support the development of café food and beverage menu
    •     Establish and maintain good working relationships with suppliers
    •     Assist the organisation in identifying user groups within to make use of the café in quieter times.
    •     Increase turnover in order to create a viable and self-sustaining café

    Marketing

    •     Taking responsibility for the business performance of the café.
    •     Analysing and planning the café sales levels and profitability.
    •     Organizing marketing activities, such as promotional events and discount schemes.
    •     Preparing reports at the end of the shift/week, including staff control, food control and sales.
    •     Creating and executing plans for department sales, profit and staff development.

    Other

    •     Any other duties as assigned
    •     Attending internal meetings and training & development courses as agreed

    Requirements:

    •     BSc/HND in any of the following, Administration, Management, Catering and Hospitality Management or any related discipline
    •     Previous experience of working in the food service industry at a similar level
    •     Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts;
    •     Good attention to detail and ability to work under pressure
    •     The ability to work under little or no supervision
    •     Customer Service experience – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.
    •     Barista skills are desirable
    •     Previous line management skills desirable as this post will involve supporting, mentoring and encouraging café staff as well as volunteers/interns to develop new skills and confidence

    Team player

    •     Good written and oral communication skills
    •     Good working knowledge of Knowledge of computer applications (MS Word, Excel and others)
    •     Previous experience in stock and cost control, waste management, financial reporting etc
    •     Minimum of 5 years post NYSC work experience. With at least 3 years industry related experience
    •     Age range-Minimum 27 years

    go to method of application »

    General Manager

     

    Reference Code: CKA- H/GM0914
    Location: Abuja

    Summary
    The General Manager is responsible for managing the daily operations of our restaurant, Cafe and Lounges, including the selection, development and performance management of employees. In addition, he or she will oversee the inventory and ordering of food and supplies optimize profits and ensure that customers are satisfied with their dining experience.

    Financial

    •     Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
    •     Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
    •     Food safety and planning
    •     Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
    •     Responsible for ensuring consistent high quality of food preparation and service.
    •     Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
    •     Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.
    •     Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
    •     Must have a Health and Safety certification.
    •     Will uphold all health and safety guidelines.

    Customer service

    •     Ensure positive customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers. Operational responsibilities
    •     Ensure that proper security procedures are in place to protect employees, customers and company assets.
    •     Ensure a safe working and customer environment to reduce the risk of injury and accidents.
    •     Completes accident reports promptly in the event that a customer or employee is injured.
    •     Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.
    •     Investigate and resolve complaints concerning food quality and service.

    Marketing

    •     Taking responsibility for the business performance of the restaurant.
    •     Analysing and planning restaurant sales levels and profitability.
    •     Organizing marketing activities, such as promotional events and discount schemes.
    •     Preparing reports at the end of the shift/week, including staff control, food control and sales.
    •     Creating and executing plans for department sales, profit and staff development.

    Personnel

    •     Provide direction to employees regarding operational and procedural issues.
    •     Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.
    •     Conduct orientation and oversee the training of new employees.
    •     Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.
    •     Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

    Community Involvement
    Provide strong presence in local community and high level of community involvement by restaurant and personnel.

    Requirements:

    •     BSc/HND in any of the following, Administration, Management, catering and Hotel /Restaurant Management or any related discipline. A combination of practical experience and education will be considered as an alternative.
    •     Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts
    •     Good attention to detail and ability to work under pressure
    •     The ability to work under little or no supervision
    •     The ability to work under pressure and deal with difficult situations
    •     Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.
    •     Team player
    •     Good written and oral communication skills
    •     Knowledge of the hospitality industry will be a good advantage
    •     Minimum of 10 years post work experience. With at least 7 years industry related experience
    •     Knowledge of computers (MS Word, Excel)
    •     Proficiency in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.
    •     Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in all business units
    •     Ability to maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness
    •     Age range-Minimum 40 years

    Method of Application

    NB: The hiring company is an equal opportunity employer; hence the opportunity is open to both national and international applicants.

    To apply please send your CV and cover letter to: orokunoh@christopher-kings.com and also copy: clientrecruitment@christopherkings.com

    Or, submit a hard copy at:

    38 Libraville crescent,
    Off Aminu Kano Crescent,

    Wuse 2,
    Abuja.


    NB:

    •     All applications should be submitted before the 26th September 2014.
    •     Only qualified candidates will be contacted.
    •     Please specify job title and reference code.

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