JOB OPPORTUNITIES (HOSPITALITY & RESTAURANT OPERATIONS)

Job Description

MULTIPLE JOB OPPORTUNITIES (HOSPITALITY & RESTAURANT OPERATIONS)
Location: Lekki Lagos

We are currently expanding our operations and recruiting experienced, capable and results-driven professionals across Management, Front-of-House, Back-of-House, and Back Office roles.

Outlet Manager: Overall accountable for the outlet’s day-to-day operations, P&L delivery, and coordination across FOH, BOH and Back-Office functions. Strong operational leadership and P&L experience required.

Supervisor / Duty Manager: Owns each shift on the floor — service flow, customer issues and staff coordination — across the round-the-clock roster.

Cashiers (POS): Take counter orders and payment at the POS; reconcile at shift end while maintaining accurate records and supporting efficient financial operations.

Servers: Plate up and hand food across the counter; keep the display lines clean and stocked, and the dining room turning and clean.

Online Order Officer: Handles online orders, responds to social-media direct messages (DMs) and WhatsApp line, captures orders, and coordinates deliveries.

Runner: Take ready meals from the kitchen pass to the Dispatch Handler on the ground floor, keeping the line moving and delivery orders flowing.

Dispatch Handler: Permanently mans the ground-floor pick-up point, verifying and releasing delivery orders to riders across all delivery partners.

Head Chef: Leads the kitchen — menu execution, food quality, safety and cost control — working day/business hours across the outlet’s 24-hour operation.

Sous Chef: Deputises for the Head Chef and leads the kitchen on shift rotation, managing prep, mise en place and shift cooking.

Cooks / Kitchen Assistants: Carry out prep and cooking under kitchen leadership, maintaining output and food-safety standards across shifts.

Head Baker: Runs the bakery — bread, pastries and related output — supplying the outlet and mart branches. Works day/business hours.

Bakers: Support daily bread and pastry production, maintaining output and food-safety standards.

Accountant: Outlet-level bookkeeping, payments, reporting, financial controls and transaction records.

Buyer (Procurement): Sources raw materials, negotiates with suppliers, and manages market runs to ensure uninterrupted supply.

Inventory / Storekeeper: Receives, stores and issues stock; runs FEFO/FIFO rotation and stock counts.

Internal Control & Risk Officer: Independent checks on stock, cash and process, plus operational risk management.

Drivers: Operate market and bakery-supply buses, ensuring timely logistics and material transport.

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