Job Summary
The Restaurant Supervisor will manage a dynamic team of kitchen staff and ensure the efficient daily operations of the kitchen, which includes maintaining equipment cleanliness, monitoring supply levels, and rotating food stock to uphold quality standards.
Overseeing the workflow, the incumbent manages and aligns the efforts of staff across food preparation, kitchen operations, pantry management, and storeroom logistics while optimizing the use of food surpluses and leftovers to minimize waste.
Key responsibilities include overseeing project execution, ensuring adherence to timelines, and coordinating cross-functional teams to achieve organizational objectives. This role demands meticulous attention to detail in managing deliverables, resolving potential obstacles, and maintaining clear communication with stakeholders. Additionally, the position requires proactive problem-solving, strategic planning, and the ability to align team efforts with company goals. Candidates must demonstrate leadership, adaptability, and a commitment to continuous improvement in all aspects of their work.
Responsible for overseeing and facilitating the efficient management and coordination of personnel and operational activities.
To ensure the kitchen maintains the highest standards of safety and hygiene at all times.
Responsible for managing the inventory, storage, and distribution processes for food products and supplies, ensuring efficient organization and timely delivery of materials.
Assist in menu planning, allocate ingredients efficiently, and utilize surplus food items to minimize waste.
Monitor food batch sizes to optimize portion costs by accurately calculating the number of portions per batch.
Ensures adherence to recipes and presentation standards by supervising cooks, evaluating food through taste, smell, and visual inspection.
Bachelor’s degree in Business Administration, Finance, Accounting, or a related field is required, along with a minimum of five years of progressive experience in financial management or accounting. Strong proficiency in ERP systems, advanced Excel skills, and familiarity with GAAP standards are essential. Excellent analytical, problem-solving, and communication abilities are necessary to collaborate effectively with cross-functional teams and stakeholders. Proficiency in financial reporting, budgeting, and forecasting is also required.
A qualification equivalent to an HND or a B.Sc. degree is required.
Commercial cooking experience, preferably within a restaurant or hotel setting, is required. While vocational training in catering would be beneficial, it is not mandatory.
Professional experience in a managerial or supervisory capacity would be highly advantageous.
Proven capability to manage multiple tasks concurrently while maintaining high levels of efficiency and accuracy.
Basic proficiency in reading and writing is required.
Demonstrates a strong aptitude for innovation and a commitment to delivering exceptional customer service.
Additional information:
Professionals who do not fulfill these specified requirements are encouraged to refrain from submitting an application.
The ideal candidate must either currently reside in Lagos Mainland or be prepared to relocate to and work from this location.
Compensation will be provided in accordance with industry standards, reflecting the candidate’s experience, qualifications, and the role’s scope.
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A 13th-month bonus is provided as part of the compensation package, calculated as a fixed percentage of the annual salary, typically disbursed at the end of the year.
Lunchtime is provided at no additional cost.
Qualifications
BA/BSc/HND
