Operations Manager

Responsibilities:

• Oversee daily operations across food production, kitchen management, logistics, and customer service, and ensure smooth and efficient service delivery.
• Coordinate catering orders, event meals, and pre-orders, ensuring accuracy, timely preparation, and on-time delivery.
• Work closely with management to develop and implement operational strategies that improve efficiency, profitability, and customer experience.
• Monitor operational budgets, manage costs, and control wastage while maintaining food quality and presentation standards.
• Supervise inventory management, procurement of ingredients, and stock control to ensure freshness, availability, and minimal losses.
• Ensure consistent food quality, portion control, and presentation across all meal offerings.
• Oversee logistics and delivery operations across service locations, ensuring timely and reliable fulfillment.
• Track operational KPIs, prepare performance reports, and provide insights and recommendations to management.
• Recruit, train, schedule, and manage kitchen and operations staff, fostering teamwork, accountability, and performance excellence.
• Ensure compliance with food safety regulations, hygiene standards, workplace safety policies, and company procedures.
• Support marketing and social media initiatives by aligning operational execution with promotional activities and demand spikes.
• Other responsibilities as assigned by management.

Requirements:

• Bachelor's degree in Business Administration, Hospitality Management, Operations Management, or a related field.
• Minimum of 3–5 years of experience in operations management, preferably within the food service, catering, hospitality industry.
• Proven experience managing kitchen operations, logistics, and customer service functions is an advantage.
• Experience coordinating logistics and last-mile delivery, including routing, dispatch, and delivery time management across multiple locations.
• Ability to plan and manage high-volume food production for events, corporate orders, and pre-orders without compromising quality or timelines.
• Ability to analyze operational data, sales trends, and order volumes to support planning and demand forecasting.
• Excellent leadership, team management, and coordination skills.
• Strong organizational and multitasking abilities in a fast-paced environment.
• Solid problem-solving and decision-making skills.
• Cost-conscious mindset with attention to quality and customer satisfaction.
• Effective communication and stakeholder management skills.
• Working knowledge of commercial kitchen operations, including food preparation workflows, batch cooking, portion control, and event catering execution.
• Understanding of food safety, hygiene, and regulatory compliance, including food safety regulations.
• Knowledge of inventory management, stock rotation (FIFO), supplier coordination, and waste control in a food service environment.

Remuneration: NGN 250,000

Location: Abuja, Nigeria.

Work Hours: 9 am - 5 am; Monday - Saturday