Head of Operations

Responsibilities:

• Ensure that the sales target of the business is met
• Ensures the profitable management of business operations, through the achievement of the sales and profit targets.
• Develops and maintains system to control financial, human, and infrastructural resources to ensure performances that exceed customers’ expectations on food quality, hygiene, customer service and efficient product distribution.
• Develops annual operations strategy to achieve the defined business objectives and competitive superiority.
• Oversee inventory control, including ordering, receiving, storing and tracking inventory levels. Implement inventory control systems to minimize waste, spoilage, and stock shortage
• Utilizes market information on the Nigerian Economy and competition to evaluate business performance, control cost and manage risk.
• Authorizes and controls all premier chef utilities and ensures other expenses are maintained within agreed limits.
• Ensures timely rendition and accuracy of all accounting returns to appropriate/ statutory authorities responsible for proper book-keeping.
• Develops and implements marketing activities in line with customers’ requirement.
• Ensure the kitchen and the event maintain a Safe, Healthy and Motivating work environment while participating in regular on-and-off the job training of all the staff
• Participate in identifying, selections and recruitment of all staff
• Jointly responsible for the development and implementation of new product ideas that align with production, service, and human resources capabilities for optimal customer satisfaction.
• Any other duties as assigned 

Requirements:

• Minimum academic qualification of B Sc /HND preferably in Hospitality Management, Business Administration and Food Science
• Exceptional Customer service orientation with a focus on enhancing guest satisfaction
• Proven managerial experience in the outdoor food service industry, preferably in industry catering service
• Solid understanding of health and safety regulations and food quality standards
• Must have a minimum of 7 years cognate experience in Hospitality’s managerial operations.
• Must be able to multi-task and simultaneously handle important tasks.
• Proficiency in inventory management, Cost control and budgeting
• Strong operational management skills, with the ability to multitask and prioritize effectively
• Must possess a natural flair for customer service.
• Must be computer literate.
• Excellent leadership and interpersonal skills, fostering Positive and collaborative work Environment