Responsibilities:Ensure that the sales target of the business is metEnsures 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 shortageUtilizes 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 staffParticipate in identifying, selections and recruitment of all staffJointly 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 ScienceExceptional Customer service orientation with a focus on enhancing guest satisfactionProven managerial experience in the outdoor food service industry, preferably in industry catering serviceSolid understanding of health and safety regulations and food quality standardsMust 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 budgetingStrong operational management skills, with the ability to multitask and prioritize effectivelyMust possess a natural flair for customer service.Must be computer literate.Excellent leadership and interpersonal skills, fostering Positive and collaborative work Environment
