Christopher Kings and Associates Abuja Nigeria Jobs Sept. 2014
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.
Analyzing 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
TO APPLY
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.
DUE DATE: 26 September, 2014
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