Operations Manager

Responsibilities:

Production Oversight:

• Supervise production activities to ensure meals are prepared on time and meet quality standards.
• Work with production staff to minimise delays, food waste, and production inefficiencies.
• Ensure production teams adhere to food safety and hygiene standards.
• Ensure all outlets' production needs is fulfilled on time.

Inventory Control & Waste Management:

• Ensure proper storage of all raw materials and finished products to prevent spoilage, contamination, or unnecessary waste.
• Ensuring efficient flow of materials between inventory, production, and packaging.
• Work with the kitchen and packaging teams to minimise ingredient loss and reduce damages through proper handling.
• Ensure FIFO (First In, First Out) stock usage is followed to prevent expired or unused stock.

Packaging & Order Fulfilment:

• Oversee the packaging team to ensure proper portioning, labelling, and presentation of meals.
• Ensure all customer orders are packed accurately and leave for delivery on time.
• Monitor packaging material usage and ensure proper handling to avoid damage or waste.

Quality Assurance & Hygiene Compliance:

• Conduct on-the-spot quality checks on meals before they are dispatched randomly.
• Ensure cleanliness and hygiene in production areas and staff compliance with food safety protocols.
• Address customer complaints related to food quality, investigate root causes, and implement corrective actions.

Customer Service & Logistics Oversight:

• Work closely with the customer service team to ensure all orders are processed accurately and on time, meeting customer expectations.
• Oversee the weekly menu planning for corporate clients and general customers, ensuring variety and proper communication to inventory to make all items available.
• Supervise the logistics team to ensure orders leave on time, and resolve any bottlenecks in the dispatch process.
• Maintain high cleanliness standards for dispatch bikes, food boxes, and delivery bags to protect food hygiene and presentation.
• Work with the customer service and logistics teams to track order delays and implement corrective measures to improve delivery efficiency.

Facility Maintenance:

• Ensure the proper maintenance and upkeep of facilities, equipment, and machinery
• Coordinate cleaning of the entire facility as needed

Real-Time Problem Solving & Immediate Decision Making:

• Quickly address operational issues (e.g., ingredient shortages, slow production, and delayed dispatch) that could delay customer orders.
• Ensure smooth workflow between the kitchen, inventory, and packaging teams to eliminate bottlenecks.
• Ensure backup plans are in place for unexpected operational disruption
• Other services – execute all other services, tasks and projects as assigned by management.

Requirements:

• A minimum of 5 years in a related field.
• A minimum of B.Sc. in related field
• Experience in either FMCG or hospitality industry

Result Expected:

• Efficient and Timely Daily Operations: Meals are produced, packaged, and dispatched on schedule.
• Accurate Inventory Management: No shortages, overstocking, or raw material wastage.
• High-Quality Meals Delivered: Customers receive food that meets Smokey Jollof’s standards consistently
• Well-Coordinated Team Members: Staff perform their duties without delays or confusion.
• Minimal Customer Complaints: Orders are accurate, well-packaged, and meet expectations.
• Strict Hygiene & Safety Compliance
• Well-maintained facilities and Equipment

Parameters to Measure Performance (KPI):

• Order Fulfilment Efficiency: Percentage of orders dispatched on time without delays. (Target: 95% or higher)
• Food Quality and Packaging Standards: No complaints on taste, portioning, or packaging defects (Target: Zero major complaints per month)
• Customer Satisfaction: Customer satisfaction score based on feedback and response from first-time customers. (Target: Maintain an average satisfaction score of 8.5/10 or higher)
• Customer Complaints Resolution: All complaints are resolved within 24 hours. (Target: 100%)
• Process Improvement Implementation: Number of successful process improvements implemented that lead to measurable efficiency gains or cost reductions. (Target: Implement at least 1 significant improvement per month)
• Facility and Equipment Maintenance: Percentage of equipment and facility maintenance issues resolved within the scheduled time frame. (Target: 100% of maintenance issues resolved on time)

Remuneration: NGN 400,000