2014-09-17

Christopher Kings And Associates - A contemporary restaurant & bar with an international appeal situated in high-brow Maitama, Abuja is
seeking to recruit well-seasoned, hands-professionals to occupy the vacant  position:

Operations Manager

Reference Code: CKA-H/AM0914
Location: Abuja

Summary
Assist, and deputize for, the Managing Director in the smooth running of the food and beverage offer in House 43 facilities. He/she will have the responsibility to develop, innovate and deliver a product mix which is quality driven whilst maintaining aggressive financial returns. This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent customer service.

Duties and Responsibilities

The Operations Manager will assist in the planning and implementation of new ideas and menu specifications for all F&B business units each season, working closely with Central Support to ensure they fit with guidelines and are to the quality standards of the target customers.

The Operations Manager will also manage all internal stakeholders: both, other departments within House 43 facilities who deliver services to the Food and Beverage team; and provide support to the Administrative Management as is required.

Estimate food consumption, place orders with suppliers, and schedule delivery of fresh food and beverages.

Work, and develop relationships, with external suppliers to ensure the very best reputation within the industry, and receives the service required to ensure that the operational Food and Beverage team can deliver the highest quality product, and the highest financial returns.

Work closely with the store manager to ensure correct stock levels are available from central distribution area, to assist the operational Food and Beverage team

Ensure strict compliance with all relevant Hygiene and Safety legislation and requirements

Ensure that the industry standard with regard to safety and hygiene

Champion a training culture within the Food and Beverage team to ensure succession planning, and a culture that exceeds the very best the industry has to offer

Ensures that all subordinates have clearly defined job tasks and are actively engaged.

Monitor performance of subordinates within the F&B/operations department and business units.

The Operations Manager will constantly review the product range to ensure that all key quality standards are maintained

The Food & Beverage Department has a wide number of external contractors and the Operations Manager will maintain close, professional, effective links with all. They will ensure that suppliers deliver to stated agreements, best practices are followed and technological advances are sought

They will also participate in the food development panel that sits to drive the food offer across the business units

He/She will be the department representative on the H&S Committee and be the first point of contact for the Environmental Health Officer, and responsible for investigating any alleged food poisoning cases, for reporting to the Senior management.

He/ She will also collate and disseminate food safety alerts when appropriate and be responsible for ensuring departmental compliance with the group health and safety policy

The Operations Manager will be required to work with the Administrative Manager to deliver an effective loss prevention scheme

He/ She will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits

The Operations Manager will also be the department representative for Special Events, working each special event as the departmental duty manager. This will involve all planning associated with each event, right through to delivery

The Operations Manager is responsible for all trade press subscriptions and ensuring relevant information is passed on to the CORE Business Unit supervisors.

He/ She will maintain the F&B Management invoices and journals, manage and monitor expenditure associated with catering equipment repair, manage the asset register and assist in budget setting each year for the department and its business units

He/ She will also assist in the administrative department in developing the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.

They will also take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant

He/ She will act as a purchasing officer and budget controller for the restaurant, creating a professional relationship with all suppliers. This will include making requests for equipment within financial constraints, invoice querying and establishing a positive relationship with the Administrative/ Finance Department

They will consistently review products delivered to ensure KPIs are met and take up any shortcomings with suppliers

They will also take line ownership of the Corporate Event menus, signing them off seasonally, in conjunction with other designated staff/consultants.

He/ She will need to be conversant in latest trends in food nutrition for our target audience and contribute to the ongoing nutritional developments

The Operations Manager is expected to provide constant leadership, counselling, advice and feedback to his/ her subordinates

He/ She must provide an environment of openness and trust, with constant feedback and performance coaching

Sales/Marketing

Assist in developing and implementing marketing and sales activities of House 43 food and Beverage products/Services

Monitor Competitor Activity and Guest Feedback

Contribute to ensuring that marketing and sales plans are appropriate for each sales period, including special plans to maximize patronage

Requirements:

BSc/HND in any of the following, Administration, Management, catering and Hotel /Restaurant Management or any related discipline. A combination of practical experience and education will be considered as an alternative.

Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts

Good attention to detail and ability to work under pressure

The ability to work under little or no supervision

The ability to work under pressure and deal with difficult situations

Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.

Team player

Good written and oral communication skills

Knowledge of the hospitality industry will be a good advantage

Minimum of 7 years post work experience. With at least 3 years industry related experience

Knowledge of computers (MS Word, Excel)

Proficiency in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in all business units

Ability to maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness

Age range-Minimum 30 years

Admin. Manager

Reference Code: CKA-H/AM0914
Location: Abuja

Summary
The Administrative Manager will be responsible for the coordination of general administrative and personnel activities. With maintaining of quality standards and profitability of the business as his/ her primary goal, the job holder will be responsible for coordinating all support functions to assist the Core operations department achieve its objectives.This will be driven by ensuring that all working methods are reviewed and best practice is achieved so we in turn can grow our business whilst delivering excellent customer service.

Duties and Responsibilities

Organizing stock and equipment

Ordering facility maintenance/management supplies and overseeing building maintenance, cleanliness and security

Planning and working to budgets

Maximizing profits and contributing to achieving sales targets set by management

Payroll and benefits administration

Oversee the Recruitment new staff for support department/unit

Provide support for the recruitment and selection of personnel for CORE department/units

Provide support for training and developing existing staff

Staff Performance Monitoring, Management and reporting

Motivating and encouraging staff to achieve targets

Coordinating staff scheduling and rotas;

Working to ensure standards of hygiene are maintained and that the general facility complies with health and safety regulations

Provides support to ensuring agreed standards of customer service are maintained;

Implementing, and instilling in staff, company policies, procedures, ethics, etc;

Devising and marketing promotional campaigns

Preparing reports and other performance analysis documentation to the managing Director

Reporting to and attending regular meetings with other department managers or unit heads.

The Administrative Manager will also manage all internal stakeholders: both, other departments within House 43 facilities who deliver support services to the operational CORE department as is required.

Ensures that all subordinates have clearly defined job tasks and are actively engaged

Monitor performance of subordinates within the entire organisation and business units.

He/ She will be responsible for maintaining and helping enforce the agreed brand standards for each unit by conducting and managing monthly audits

He/ She will liaise with the Sales and Marketing team to collate and respond to all customer correspondence, ensuring this is communicated to the entire Food and Beverage team and management where appropriate

He/ She will maintain the entire invoices and journals, manage and monitor total expenditure associated with maintenance and equipment repair, manage the company’s asset register and assist in budget setting each year for all departments and their business units

He/ She will also manage the incentive scheme, allocating and verifying spending and assisting in report analysis on stock and sales, highlighting and acting on any anomalies.

The Administrative Manager will assist in creating and be required to operate within efficient staffing budgets for each financial year, tracking labour spending and providing input regarding capital projects and initiatives

They will also take full responsibility for managing and meeting all committed budgets related to the Staff Restaurant

The Administrative Manager is expected to provide constant leadership, counselling, advice and feedback to his/ her subordinates

He/ She must provide an environment of openness and trust, with constant feedback and performance coaching

Sales/Marketing

Assist in developing and implementing marketing and sales activities of House 43 food and Beverage products/Services

Monitor Competitor Activity and Guest Feedback

Contribute to ensuring that marketing and sales plans are appropriate for each sales period, including special plans to maximize patronage

Requirements:

A B.Sc./HND in Finance, Accounting, Administration, Management or any related discipline.

Professional Certificate – Nigeria Institute of Management (NIM) or related

Minimum 7 years of relevant post NYSC experience.

Good Computer skills, MS Office

Attention to detail and ability to work under pressure

The ability to work under little or no supervision

Knowledge of the hospitality industry is an added advantage

Age range-Minimum 30 years

Pastry Chef Reference

Job Code: (CKA- H/PC 0914)
Location: Abuja

Summary
Engaged in the preparation of desserts, pastries, confections, ice cream and other baked goods by performing the following duties:

Duties:

Prepare deserts, pastries, confections, ice creams and other baked goods

Create new designs and recipes

Implement working schedules for all pastry cooks and other pastry utility personnel.

Ensure right measurement and mixture of ingredient to form various pastry, confections, ice creams and other baked goods

Oversee the decoration of cakes and pastries

Plan, develop and implement strategic objectives of the management/proprietors.

Establish standards for staff administration and performance, food selection and service, and type of patronage to be solicited.

Direct and coordinate promotion of services performed to develop new markets opportunities and obtain competitive position in industry.

Monitoring and reviewing information regarding materials, events, or environment to detect or assess issues

Review and approve requisitions for supplies and equipment.

Inspect establishment and observe workers and patrons to ensure compliance with occupational health and safety standards.

Stock control and costing

Requirements:

BSc/HND in any of the following, Administration, Management, Catering and Hospitality Management or any related discipline

Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts;

Good attention to detail and ability to work under pressure

Must be able to bake a wide variety of local and international pastry products.

The ability to work under little or no supervision

Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.

Good team player

Good written and oral communication skills

Minimum of 6 years post work experience. With at least 5 years industry related experience

Age range-Minimum 27 years

Cafe Supervisor

Reference Code: CKA- H/SP 0914
Location: Abuja

Summary
The café supervisor will be responsible for the day-to-day operations of the café. This will include managing the café finances & stock, health and safety responsibilities, handling bookings and over-seeing the catering for events. The café supervisor plays an integral role in creating an environment that is welcoming to new and existing customers as well as developing a self-sustaining café that provides a varied menu together with consistent and professional service

Operational

Creation and implementation of all operational and administrative policies and procedures to ensure the Café, and catered events, run smoothly at all times

Overseeing staff rosters, work hours, holidays and wage sheets

Day to day set up and management of the café

Managing the catering arrangements for events, dealing with customers (external and internal)

Oversee, train and direct the front of house staff of the café

Ensure high levels of cleanliness and hygiene are met at all times

Ensure that café staff provides a warm and welcoming environment and that customer service is excellent.

Maintain excellent levels of communication with the café team

Be responsible for maintenance of café equipment and machinery

Financial Support

Administering the Café budget, as set with the Operations Manager

Managing the day-to-day handling of cash, float and till reconciliation.

Providing daily sales and purchasing figures to accounts

Staff training on till operations

Implementing till and pricing updates with Operations Manager

Customer Service

Providing high level of customer service to ensure client satisfaction and smooth running of the Café

Put in place follow up and feedback mechanisms for clients in collaboration with Operations Manager

Deal with all customer complaints in collaboration with Operations Manager

Prepare customer service reports

Health & Safety

Ensuring adherence of all café staff to the organisations health and safety measures

Setup, manage and implement the Café’s Food Safety Management Plan in accordance with NAFDAC standards

HR

Consult with the Operations Manager on the correct HR systems, policies and procedures for the organisation and employ correct practice in relation to Café staff

Creation of staff training and development plans for Café staff with regards to food handling and NAFDAC standards

Carry out line management responsibilities which include staff supervision and administration of support policies (including appraisals)

Development

Support the development of café food and beverage menu

Establish and maintain good working relationships with suppliers

Assist the organisation in identifying user groups within to make use of the café in quieter times.

Increase turnover in order to create a viable and self-sustaining café

Marketing

Taking responsibility for the business performance of the café.

Analysing and planning the café sales levels and profitability.

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the shift/week, including staff control, food control and sales.

Creating and executing plans for department sales, profit and staff development.

Other

Any other duties as assigned

Attending internal meetings and training & development courses as agreed

Requirements:

BSc/HND in any of the following, Administration, Management, Catering and Hospitality Management or any related discipline

Previous experience of working in the food service industry at a similar level

Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts;

Good attention to detail and ability to work under pressure

The ability to work under little or no supervision

Customer Service experience – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.

Barista skills are desirable

Previous line management skills desirable as this post will involve supporting, mentoring and encouraging café staff as well as volunteers/interns to develop new skills and confidence

Team player

Good written and oral communication skills

Good working knowledge of Knowledge of computer applications (MS Word, Excel and others)

Previous experience in stock and cost control, waste management, financial reporting etc

Minimum of 5 years post NYSC work experience. With at least 3 years industry related experience

Age range-Minimum 27 years

General Manager

Reference Code: CKA- H/GM0914
Location: Abuja

Summary
The General Manager is responsible for managing the daily operations of our restaurant, Cafe and Lounges, including the selection, development and performance management of employees. In addition, he or she will oversee the inventory and ordering of food and supplies optimize profits and ensure that customers are satisfied with their dining experience.

Financial

Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.

Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.

Food safety and planning

Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.

Responsible for ensuring consistent high quality of food preparation and service.

Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.

Estimate food and beverage costs. Work with Corporate office staff for efficient provisioning and purchasing of supplies. Supervise portion control and quantities of preparation to minimize waste.

Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.

Must have a Health and Safety certification.

Will uphold all health and safety guidelines.

Customer service

Ensure positive customer service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied customers into return customers. Operational responsibilities

Ensure that proper security procedures are in place to protect employees, customers and company assets.

Ensure a safe working and customer environment to reduce the risk of injury and accidents.

Completes accident reports promptly in the event that a customer or employee is injured.

Manage shifts which include: daily decision making, scheduling, planning while upholding standards, product quality and cleanliness.

Investigate and resolve complaints concerning food quality and service.

Marketing

Taking responsibility for the business performance of the restaurant.

Analysing and planning restaurant sales levels and profitability.

Organizing marketing activities, such as promotional events and discount schemes.

Preparing reports at the end of the shift/week, including staff control, food control and sales.

Creating and executing plans for department sales, profit and staff development.

Personnel

Provide direction to employees regarding operational and procedural issues.

Interview hourly employees. Direct hiring, supervision, development and, when necessary, termination of employees.

Conduct orientation and oversee the training of new employees.

Develop employees by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts.

Community Involvement
Provide strong presence in local community and high level of community involvement by restaurant and personnel.
Requirements:

BSc/HND in any of the following, Administration, Management, catering and Hotel /Restaurant Management or any related discipline. A combination of practical experience and education will be considered as an alternative.

Strong interpersonal and communication skills with a proven ability to resolve interpersonal conflicts

Good attention to detail and ability to work under pressure

The ability to work under little or no supervision

The ability to work under pressure and deal with difficult situations

Customer Service – Respond promptly to customer needs; Solicits customer feedback to improve service; Meets commitments.

Team player

Good written and oral communication skills

Knowledge of the hospitality industry will be a good advantage

Minimum of 10 years post work experience. With at least 7 years industry related experience

Knowledge of computers (MS Word, Excel)

Proficiency in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports.

Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in all business units

Ability to maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity and efficiency/effectiveness

Age range-Minimum 40 years

Method of Application
NB: The hiring company is an equal opportunity employer; hence the opportunity is open to both national and international applicants.

To apply please send your CV and cover letter to: orokunoh@christopher-kings.com and also copy: clientrecruitment@christopherkings.com
Or, submit a hard copy at:

38 Libraville crescent,
Off Aminu Kano Crescent,
Wuse 2,
Abuja.

NB:

All applications should be submitted before the 26th September 2014.

Only qualified candidates will be contacted.

Please specify job title and reference code.

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