Role Objective:Supervising and coordinating the staff; ensuring the smooth running of the restaurant; making sure there are no hitches during and after service to customers in the assigned locations. Work Activities:
Operations Management of the Restaurants and Outdoor Projects
Lead, supervise and monitor operational activities
Provide strategic and tactical operational direction
Direct cleaning of kitchen and dining areas to maintain sanitation standards
Maintain budget, pay bills, monitor bookkeeping records and perform other record keeping tasks
Work closely with the Productions units to estimate quantities of foods, beverages, and supplies to be ordered for all the outlets
Monitor and oversee purchases of raw food and beverages ; coordinate supply requisitions for the different outlets
Ensure that the frontline staff are properly kitted and knows what to do
Arrange for maintenance and repair of equipment and other services
Total receipts and balance against sales, deposit receipts.
Schedule work hours for servers and kitchen staff.
Ensure the kitchen utensils and eating area are properly cleaned for use
Ensure delivery of outdoor foods are on time as scheduled
Establish and ensure routine and reactive maintenance for all restaurant equipment
Effective People Management
Supervise all direct and indirect reports and support performance management systems for all staff
Ensure continuous training and capacity development of the entire work force
Marketing & Business DevelopmentWork closely with the marketing units to drive sales, marketing and business expansion activities of the organizationCustomer Relationship Management
Develop and maintain business relationships with all key client and prospect contacts
Lead and ensure excellent customer relationships
Resolve customer complaints about food quality or service (if any)
Ensure timely and satisfactory resolution of all customer complaints/issues: within 24 hours.
Required Skills, Experience & Education:
Supervisory Skills
Customer Service Skills
Planning & organizing skills
Ability to cope well under pressure
Ideal candidate must be firm, honest, hard working and credible
Minimum of 5 years supervisory role in the food/hospitality/Industrial Catering industry.
Degree in Hotel & Catering Management or other social sciences field
Salary Salary is between N60, 000 – N70, 000/m + daily feeding + other benefits
Experienced and interested restaurant supervisors /Managers should apply to us using ‘ROSFJ’as the subject of mail
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