Head Chef

Domeo Resources International (DRI)

Abuja, nigeria

Job Summary The Head Chef is responsible for the overall management, supervision, and efficient operation of the hotel\'s kitchen and food production activities. The role involves menu planning, food preparation, quality control, kitchen staff supervision, food cost management, inventory control, and ensuring compliance with food safety, hygiene, and sanitation standards. The Head Chef is expected to maintain consistently high culinary standards, deliver exceptional dining experiences, develop innovative menus, manage kitchen resources efficiently, and ensure that all food served meets the hotel\'s quality, presentation, taste, and nutritional expectations. Key Duties and Responsibilities Kitchen Operations Management Oversee the daily operations of all kitchen sections, including hot kitchen, cold kitchen, pastry and bakery, banquet kitchen, and other food production areas, as applicable. Coordinate food preparation and service for the hotel\'s restaurant, bar, room service, banquets, conferences, events, and special functions. Establish and enforce kitchen standard operating procedures, recipes, portion sizes, and food presentation standards. Ensure timely preparation and delivery of meals in accordance with service schedules and guest expectations. Monitor kitchen workflow, equipment usage, staffing levels, and production efficiency. Conduct regular kitchen inspections to ensure operational readiness, cleanliness, and compliance with established standards. Menu Planning and Food Development Design, develop, and update menus in line with the hotel\'s concept, target market, seasonal availability, and business objectives. Create balanced menus that reflect local and international cuisines, guest preferences, and dietary requirements. Develop standardized recipes, portion specifications, and plating guidelines. Introduce new dishes and culinary concepts to enhance guest satisfaction and increase food sales. Conduct food tasting sessions and evaluate the quality, taste, texture, aroma, and presentation of dishes. Collaborate with the Food and Beverage Manager and General Manager on menu pricing, promotions, special packages, and themed dining events. Ensure that allergen information and special dietary requirements are properly communicated and managed. Food Quality Control and Presentation Ensure that all food prepared meets the hotel\'s standards for taste, freshness, consistency, portion size, temperature, and presentation. Supervise food preparation, cooking methods, garnishing, plating, and final presentation before service. Monitor the quality of ingredients received from suppliers and reject products that do not meet specifications. Ensure that standardized recipes are followed to maintain consistency across shifts and kitchen sections. Conduct regular food quality checks and implement corrective actions where necessary. Maintain high culinary standards in restaurant service, room service, buffets, banquets, and special events. Food Safety, Hygiene, and Sanitation Ensure strict compliance with applicable food safety regulations, hygiene standards, and hotel policies. Enforce proper food handling, storage, preparation, cooking, cooling, reheating, and serving procedures. Ensure appropriate temperature monitoring and documentation for refrigerators, freezers, cooked foods, and food-holding equipment. Prevent cross-contamination through proper separation of raw and cooked foods, correct storage practices, and the use of appropriate utensils. Ensure that kitchen staff maintain high standards of personal hygiene, including appropriate uniforms and protective equipment. Supervise cleaning and sanitation schedules for kitchen workstations, utensils, equipment, floors, drains, and storage areas. Ensure proper labelling, date marking, stock rotation, and implementation of FIFO (First In, First Out) and FEFO (First Expired, First Out), where applicable. Ensure that food allergens are identified and that special dietary meals are prepared using appropriate controls. Report food safety incidents, pest activity, equipment failures, and hygiene risks promptly to management. Food Cost Control and Budget Management Prepare kitchen budgets and contribute to food cost and departmental financial planning. Monitor food costs, portion control, production yields, wastage, and kitchen operating expenses. Establish standardized recipes and ingredient quantities to maintain consistent food costs. Analyse menu profitability and recommend adjustments to improve margins without compromising quality. Monitor food waste and implement measures to minimize spoilage, overproduction, and unnecessary consumption of ingredients. Work with the Finance and Procurement teams to review food cost reports, stock variances, and departmental expenditure. Ensure that kitchen supplies are used responsibly and in accordance with approved procedures. Procurement and Inventory Management Prepare daily, weekly, and periodic food requisitions based on occupancy forecasts, menu plans, events, and anticipated demand. Work with the Procurement and Stores departments to ensure the timely availability of quality ingredients and kitchen supplies. Inspect deliveries for quality, quantity, freshness, temperature, and compliance with specifications. Ensure proper storage, stock rotation, inventory documentation, and stock security. Conduct regular stock counts and investigate discrepancies, shortages, and wastage. Maintain appropriate par-stock levels to prevent shortages and excessive inventory. Recommend reliable suppliers based on quality, consistency, price, and delivery performance. Staff Management and Training Recruit, supervise, train, and evaluate kitchen employees in collaboration with Human Resources and hotel management. Prepare kitchen duty rosters and allocate responsibilities according to operational requirements. Supervise the performance of Sous Chefs, Chef de Partie, Commis Chefs, and kitchen support staff. Conduct pre-service briefings, training sessions, and performance reviews. Train kitchen employees in culinary techniques, food safety, hygiene, portion control, presentation, and equipment handling. Promote teamwork, discipline, punctuality, accountability, and professional conduct. Identify training needs and develop employees for career progression and succession planning. Address performance issues and workplace conflicts in accordance with hotel policies. Kitchen Equipment and Maintenance Ensure that kitchen equipment, utensils, appliances, and workstations are properly maintained and used safely. Monitor the condition of ovens, cookers, grills, refrigerators, freezers, dishwashing machines, extraction systems, and other equipment. Report equipment breakdowns and coordinate repairs with the Maintenance Department. Implement preventive maintenance and proper equipment-cleaning schedules. Ensure that kitchen layouts and workstations support efficient workflow and safe food production. Monitor energy and water consumption and encourage responsible use of kitchen resources. Banquet, Events, and Special Functions Plan and supervise food production for conferences, weddings, banquets, corporate functions, and other special events. Coordinate with the Banquet Manager, Events team, and Food and Beverage Department to establish menus, quantities, service times, and presentation requirements. Prepare production schedules and ensure sufficient ingredients, equipment, and staff are available. Maintain food quality, presentation, and temperature during large-scale food production and service. Ensure that special requests, dietary requirements, and agreed event specifications are fulfilled. Administration and Reporting Maintain accurate records of food requisitions, stock usage, production, wastage, food temperatures, cleaning schedules, and staff attendance. Prepare periodic kitchen performance reports for the General Manager and relevant departmental managers. Report operational challenges, staffing issues, equipment defects, food safety risks, and supply shortages promptly. Participate in departmental meetings, budget reviews, menu planning sessions, and management briefings. Ensure compliance with hotel policies, approved recipes, purchasing procedures, and internal control requirements. Qualifications and Experience Diploma, Higher National Diploma (HND), or degree in Culinary Arts, Catering and Hotel Management, Food Production, Hospitality Management, or a related discipline. Professional culinary qualifications or recognized food safety certification are an advantage. Minimum of five years of relevant professional kitchen experience, including at least two to three years in a senior kitchen supervisory or management role. Demonstrated experience in menu development, food production, kitchen supervision, inventory management, and food cost control. Experience working in a hotel, resort, restaurant, or comparable hospitality establishment. Sound knowledge of local and international cuisines, modern culinary techniques, food presentation, and kitchen operations. Knowledge of food hygiene, sanitation, allergen management, and applicable food safety requirements. Required Skills and Competencies Strong culinary expertise and creativity. Excellent leadership, staff supervision, and team-building skills. Effective menu planning and food presentation abilities. Strong knowledge of food costing, portion control, and inventory management. Excellent organizational, time-management, and multitasking skills. Ability to work under pressure in a fast-paced kitchen environment. Strong communication and interpersonal skills. Good judgment, problem-solving, and decision-making abilities. High standards of personal hygiene, professionalism, and attention to detail. Ability to train, motivate, and develop kitchen employees. Commitment to food quality, guest satisfaction, safety, and continuous improvement. Key Performance Indicators (KPIs) The Head Chef\'s performance will be assessed against agreed operational and financial targets, including: Food cost percentage: Achievement of the approved food cost budget. Food quality: Consistency in taste, freshness, portion size, and presentation. Guest satisfaction: Food-related guest feedback, complaints, and satisfaction ratings. Food safety and hygiene: Compliance with food safety procedures and internal inspection standards. Waste management: Reduction in food wastage, spoilage, and avoidable production losses. Inventory control: Accuracy of stock records, stock rotation, and reduction of unexplained variances. Service efficiency: Timeliness of food preparation and delivery during restaurant and banquet service. Menu profitability: Performance of menu items against agreed sales and contribution-margin targets. Staff performance: Training completion, productivity, teamwork, and employee retention. Equipment maintenance: Timely reporting of faults and adherence to preventive maintenance schedules. Recipe compliance: Consistent adherence to standardized recipes and portion specifications. Event execution: Successful delivery of banquet and special-event food services according to agreed specifications. Authority and Decision-Making The Head Chef is authorized to make kitchen operational decisions within approved budgets, established hotel policies, and delegated authority limits. The position may include authority to: Assign duties and supervise kitchen employees. Approve routine kitchen requisitions within authorized limits. Recommend suppliers, ingredients, kitchen equipment, and operational improvements. Develop menus and recipes for management approval. Recommend staff recruitment, training, promotions, and disciplinary action. Reject ingredients or food products that fail to meet quality or safety requirements. Stop the preparation or service of food where there is a credible food safety risk and promptly notify the appropriate manager. Major purchases, changes to approved budgets, significant menu pricing decisions, and other reserved matters remain subject to management approval. Working Relationships Internal: General Manager, Food and Beverage Manager, Restaurant Manager, Banquet Manager, Sous Chef, Procurement, Stores, Finance, Human Resources, Maintenance, and other relevant departments. External: Food suppliers, vendors, equipment service providers, culinary consultants, and other approved business partners.

4 hours ago

Executive Assistant - Hospitality

Domeo Resources International

Abuja (FCT) Reports to: Group Managing Director / Group CEO / Head of Real Estate Direct Reports: Administrative Assistants, Project Support Staff, other personnel assigned to the Real Estate Office, where applicable, Abuja (FCT), Nigeria

Full-time

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Executive Assistant - Hospitality Location: Abuja (FCT) Reports to: Group Managing Director / Group CEO / Head of Real Estate Direct Reports: Administrative Assistants, Project Support Staff and other personnel assigned to the Real Estate Office, where applicable Main Functions The Executive Assistant - Hospitality provides high-level executive, administrative and operational coordination support to the Group Head of Hospitality and other designated senior executives. The role supports the effective administration and coordination of the Group's hospitality businesses, including hotels, restaurants, lounges, bars, banquet and event facilities, catering operations and other hospitality-related businesses. The Executive Assistant will coordinate information and communication between the Hospitality Executive, General Managers, Hotel Managers, Heads of Departments, Finance, HR, Sales & Marketing, Procurement, Engineering, Food & Beverage and other Group functions. The role is responsible for maintaining accurate operational records, coordinating meetings and inspections, tracking Management directives, preparing reports and presentations, monitoring key operational activities and ensuring that outstanding actions across the hospitality businesses are followed through to completion. The position requires strong organisation, hospitality awareness, discretion, attention to detail and the ability to work effectively with senior management and multiple hospitality locations. Role Responsibilities Executive Support: Provide comprehensive executive and administrative support to the Group Head of Hospitality. Manage the Executive's calendar, appointments, meetings and engagements. Coordinate daily schedules and ensure timely communication of commitments. Prepare meeting agendas, briefing notes, reports and presentations. Assist the Executive in preparing for operational and strategic meetings. Coordinate travel arrangements and itineraries where required. Manage correspondence and requests directed to the Hospitality Executive. Maintain an organised system for tracking executive assignments and deadlines. Hospitality Portfolio Coordination: Maintain an up-to-date record of all hospitality businesses within the Group. Maintain profiles of hotels, restaurants, lounges, bars, banquet facilities and other hospitality operations. Maintain information on room inventory, outlets, facilities and key operational activities where required. Track the operational status of hospitality properties and business units. Compile information from individual properties for Group-level reporting. Ensure hospitality portfolio information is accurate and regularly updated. Assist Management in monitoring the performance and development of hospitality businesses. Hotel Operations Coordination: Coordinate the collection of operational information from General Managers and Hotel Managers. Track hotel operational reports and key Management submissions. Follow up on outstanding operational issues and Management directives. Coordinate information between Group Hospitality Management and individual hotels. Monitor deadlines for reports, inspections, meetings and operational initiatives. Assist with coordination of hotel improvement and operational projects. Escalate significant operational issues to the Hospitality Executive. Food & Beverage Coordination: Support the Hospitality Executive in monitoring restaurants, bars, lounges, banqueting and other F&B operations. Coordinate collection of F&B performance reports from relevant managers. Track major F&B initiatives, promotions and operational projects. Assist in monitoring outlet openings, renovations and improvement activities. Coordinate meetings with F&B Managers, Restaurant Managers and other relevant personnel. Follow up on agreed actions arising from F&B meetings. Maintain relevant records and reports for Management review. Guest Experience and Service Standards: Support Management in monitoring guest experience initiatives across hospitality businesses. Coordinate information relating to guest feedback, complaints and service improvement initiatives. Track recurring guest service issues requiring Management attention. Maintain records of approved service improvement initiatives. Coordinate follow-up with relevant departments on unresolved guest experience matters. Assist in monitoring compliance with established hospitality standards. Escalate serious or recurring service concerns to the appropriate Executive. Management Meetings and Coordination: Coordinate meetings involving the Hospitality Executive and property management teams. Prepare meeting agendas and supporting documents. Schedule meetings with General Managers, Hotel Managers and Heads of Departments. Record or coordinate the preparation of meeting minutes. Maintain action trackers for all Hospitality Management meetings. Follow up with responsible personnel on agreed actions. Provide regular updates on outstanding matters. Ensure meeting records are properly maintained. Property Visits and Inspections: Coordinate visits and inspections to hotels and other hospitality locations. Prepare schedules and itineraries for Management visits. Coordinate attendance of relevant property management personnel. Prepare relevant reports and documents for inspections. Record key observations and action points from visits. Follow up on issues identified during inspections. Maintain records of inspection reports and corrective actions. Performance Reporting: Collect and compile operational reports from hospitality subsidiaries. Prepare periodic reports for the Hospitality Executive. Track key operational performance indicators. Compile information on occupancy, room revenue, ADR, RevPAR, F&B revenue, event revenue and other approved hospitality metrics. Track departmental performance reports from individual properties. Assist in identifying significant changes or performance issues for Management attention. Prepare presentations and summaries for Management meetings. Ensure all information presented is accurate and properly supported. Financial and Commercial Coordination: Liaise with Finance on hospitality-related financial information as required. Assist in compiling budgets, expenditure reports and financial performance information. Track approved capital expenditure and major operational projects. Monitor information relating to revenue-generating initiatives. Assist in coordinating financial information required for hospitality investment proposals. Follow up on approved financial actions. Escalate significant financial or commercial issues to the appropriate authority. Sales, Marketing and Business Development Support: Support coordination between Hospitality Management and the Sales & Marketing function. Track major sales initiatives, corporate partnerships and hospitality promotions. Assist in coordinating business development meetings. Maintain records of important hospitality partnerships and commercial initiatives. Follow up on approved marketing and sales actions. Assist in preparing reports on business development activities. Support coordination of major events, conferences and corporate hospitality engagements. Human Resources and Workforce Coordination: Coordinate with HR on hospitality staffing and workforce-related matters as directed. Track approved recruitment, staffing and organisational initiatives. Maintain records of Management decisions relating to hospitality personnel. Assist in coordinating training programmes and management development initiatives. Follow up on approved HR actions affecting hospitality operations. Ensure relevant reports are provided to the Hospitality Executive. Maintain confidentiality of employee and management information. Procurement and Operational Support: Coordinate with Procurement and Stores on hospitality operational requirements where assigned. Track major procurement requests and approved operational projects. Follow up on critical supplies, equipment and operational requirements. Assist in monitoring procurement-related actions requiring Management attention. Coordinate information between hospitality properties and central procurement functions. Escalate critical supply or procurement issues affecting operations. Projects and Hospitality Development: Provide administrative support for new hotel, restaurant and hospitality development projects. Track project milestones and key deliverables. Coordinate information from architects, consultants, contractors and project teams. Maintain project schedules and action trackers. Assist with coordination of renovation, refurbishment and expansion projects. Follow up on project documentation and Management directives. Prepare project status reports for the Hospitality Executive. Escalate delays and significant project issues. Correspondence and Communication: Draft and format official correspondence for the Hospitality Executive. Manage incoming and outgoing correspondence requiring executive attention. Prepare letters, memos, notices and internal communications. Coordinate communication between Group Hospitality Management and individual properties. Ensure correspondence is properly referenced and filed. Maintain professional communication with internal and external stakeholders. Follow up on communications requiring action. Documentation and Records Management: Maintain organised physical and electronic records for the Hospitality Office. Maintain property reports, operational records, meeting minutes and action trackers. Maintain records of Management directives and approved initiatives. Ensure documents are properly classified and securely stored. Maintain appropriate version control of reports and documents. Retrieve information promptly when required. Protect confidential business and operational information. Hospitality Standards and Compliance Coordination: Assist in monitoring compliance with Group hospitality policies and standards. Track required licences, permits, inspections and certifications where applicable. Maintain a compliance deadline tracker for hospitality properties. Coordinate with relevant departments on outstanding compliance matters. Follow up on required inspections and renewals. Escalate significant compliance concerns to Management. Assist in ensuring that approved operational standards are consistently monitored. Market Research and Business Intelligence: Conduct research on hospitality trends as directed by Management. Monitor developments within the hotel, restaurant and broader hospitality market. Gather information on competitors, customer trends, hospitality concepts and new opportunities. Prepare summaries and briefing notes for Management. Support research for proposed hospitality investments and expansions. Maintain relevant market intelligence for Management use. Stakeholder Management: Coordinate communication with General Managers, Hotel Managers, F&B Managers and other hospitality leaders. Liaise with consultants, suppliers, contractors and service providers as directed. Assist in coordinating meetings with external stakeholders. Maintain professional relationships with key stakeholders. Ensure information is communicated accurately and promptly. Escalate sensitive or significant matters to the Hospitality Executive. Follow-Up and Action Tracking: Maintain a comprehensive Hospitality Management action tracker. Monitor deadlines arising from Management meetings, inspections and directives. Follow up with responsible personnel across hospitality properties. Identify overdue actions and escalate appropriately. Track completion of approved initiatives. Prepare regular outstanding-action reports. Ensure Management decisions are properly documented and followed through. Confidentiality and Continuous Improvement: Maintain strict confidentiality of operational, financial, commercial and executive information. Ensure sensitive documents are securely maintained. Protect information relating to guests, employees, Management and business partners. Identify opportunities to improve Hospitality Office processes. Develop effective systems for reporting, tracking and coordination. Recommend improvements to executive and hospitality administration. Perform other duties reasonably assigned by the Group Head of Hospitality or Management. Qualifications and Requirements Education: Bachelor's Degree/HND in Hospitality Management, Hotel Management, Business Administration, Management, Tourism, Public Administration or a related discipline. A postgraduate qualification in Hospitality Management, Business Administration or a related field is an advantage. Experience: Minimum of 4–7 years of relevant professional experience. Experience in executive assistance, hospitality administration, hotel operations or corporate coordination. Experience supporting senior executives or management. Experience working across multiple hotel or hospitality locations is an advantage. Strong understanding of hotel operations and hospitality business functions. Experience within a Group or multi-business organisation is desirable. Skills: Executive Office Management Hospitality Operations Coordination Hotel Administration Project Coordination Management Reporting Meeting & Calendar Management Guest Experience Awareness F&B Operations Awareness Sales & Marketing Coordination Property Inspection Coordination Document & Records Management Microsoft Office Suite Excel & Data Management Research & Report Writing Stakeholder Management Communication Skills Follow-Up & Coordination Time Management Attention to Detail Problem-Solving Commercial Awareness Professional Discretion Confidentiality.

2 days ago

Pastry Manager

Domeo Resources International (DRI)

Ozubulu, Anambra, nigeria

full-time

Location: Ozubulu, Anambra Department: Pastry / Kitchen Operations Reports To: Executive Chef / Food and Beverage Manager Industry: Hospitality / Hotel Job Summary The Pastry Manager is responsible for overseeing the preparation, production, presentation, and quality control of pastries, cakes, desserts, confectioneries, and other sweet products within the hotel. The role involves supervising pastry chefs and assistants, developing recipes and menus, managing ingredients and inventory, controlling production costs, and ensuring compliance with food safety and hygiene standards. Key Responsibilities Pastry Production and Operations: Plan, organise, and supervise daily pastry production activities. Prepare cakes, pastries, desserts, tarts, pies, cookies, puddings, and other confectionery products. Ensure the timely preparation of pastries for restaurants, room service, banquets, conferences, weddings, and special events. Develop production schedules based on guest demand, menu requirements, and customer orders. Standardise recipes to maintain consistent taste, texture, appearance, and portion sizes. Introduce innovative pastry products and seasonal dessert options. Ensure that all products meet the hotel's quality and presentation standards. Staff Management and Supervision: Supervise pastry chefs, bakers, decorators, and pastry assistants. Assign duties and prepare work schedules according to operational requirements. Train staff on pastry techniques, product presentation, equipment use, and hygiene procedures. Monitor staff performance, punctuality, productivity, and professional conduct. Ensure compliance with departmental policies and standard operating procedures. Identify staff training needs and recommend professional development opportunities. Quality Control and Presentation: Inspect all pastry products to ensure quality, consistency, freshness, and attractive presentation. Ensure accurate measurements and adherence to approved recipes. Monitor baking temperatures, preparation times, product texture, and finishing techniques. Ensure appropriate portion sizes and consistent product standards. Review customer feedback and implement improvements where necessary. Ensure that products are properly labelled and displayed in accordance with hotel standards. Menu Planning and Product Development: Develop pastry menus in collaboration with the Executive Chef and Food and Beverage Manager. Create new recipes and improve existing products to meet changing customer preferences. Plan dessert selections for restaurant menus, buffets, banquets, and special occasions. Recommend seasonal pastries and promotional products. Conduct product testing to assess quality, cost, presentation, and customer appeal. Ensure that ingredient and allergen information is accurately communicated where required. Inventory and Cost Control: Monitor stock levels of flour, sugar, butter, cream, chocolate, eggs, fruits, flavourings, and other ingredients. Prepare ingredient requisitions and coordinate with the Storekeeper and Procurement Department. Ensure proper storage and rotation of ingredients using FIFO or FEFO principles, where applicable. Monitor ingredient usage, portion control, wastage, and production costs. Conduct regular stock checks and report shortages or discrepancies. Ensure that perishable ingredients are stored under appropriate conditions. Recommend measures to reduce waste without compromising product quality. Food Safety and Hygiene: Enforce strict food safety, sanitation, and personal hygiene standards. Ensure proper cleaning and sanitisation of workstations, utensils, mixers, ovens, refrigerators, and other equipment. Ensure correct handling, storage, and temperature control of perishable ingredients. Prevent cross-contamination and ensure appropriate allergen-handling procedures. Ensure staff comply with food safety policies and use appropriate protective clothing. Report food safety risks, equipment faults, and product quality concerns promptly. Equipment and Maintenance: Ensure the proper use and maintenance of ovens, mixers, refrigerators, freezers, and pastry preparation equipment. Conduct routine checks and report defective equipment to the Maintenance Department. Ensure equipment is cleaned and stored properly after use. Coordinate preventive maintenance and authorised repairs. Ensure that faulty or unsafe equipment is not used until properly inspected and repaired. Coordination and Reporting: Work closely with the Executive Chef, Bakery Manager, Food and Beverage Manager, Restaurant Manager, and Storekeeper. Coordinate pastry production for hotel events, guest requests, and departmental requirements. Maintain accurate records of production volumes, ingredient usage, wastage, and stock requirements. Prepare regular departmental reports for management. Respond promptly to complaints relating to pastry quality and presentation. Support management in improving operational efficiency, customer satisfaction, and profitability. Key Performance Indicators (KPIs) Performance will be assessed based on: Quality, consistency, and presentation of pastry products. Timely completion of production schedules and special orders. Customer satisfaction and feedback. Effective control of ingredient costs and production wastage. Compliance with food safety and hygiene standards. Staff productivity, discipline, and performance. Accuracy of inventory records and ingredient requisitions. Innovation and successful introduction of new products. Compliance with approved recipes and portion standards. Proper use and maintenance of pastry equipment. Qualifications and Requirements A minimum of an OND or HND in Catering and Hotel Management, Culinary Arts, Food Production, or a related field. Professional certification in pastry arts, baking, or confectionery will be an added advantage. A minimum of 3 - 5 years of relevant experience in pastry production, preferably in a hotel, restaurant, or upscale bakery. Proven experience supervising pastry chefs and kitchen assistants. Excellent knowledge of pastry techniques, dessert preparation, cake decoration, and chocolate work. Good understanding of food safety, sanitation, portion control, and ingredient management. Strong leadership, creativity, organisational, and communication skills. Ability to manage production schedules, control costs, and work under pressure. Required Skills and Competencies: Advanced pastry and confectionery skills. Cake decoration and dessert presentation. Menu development and recipe standardisation. Staff leadership and supervision. Inventory and cost control. Food safety and hygiene management. Creativity and attention to detail. Production planning and time management. Communication and teamwork. Problem-solving and decision-making. Ability to work under pressure and meet deadlines. Working Conditions: The Pastry Manager will work primarily in the hotel's pastry kitchen May be required to work early mornings, weekends, and public holidays Extended hours during peak periods, banquets, weddings, and other special events.

3 days ago

Waiter / Waitress

Uleval Technology

Lagos, nigeria

full-time

Role Objective The objective of the Waiter/Waitress is to ensure that every guest receives timely, accurate, courteous and professional service while supporting efficient restaurant operations, maintaining service standards and contributing positively to customer satisfaction, repeat patronage and revenue. Job Summary We are seeking courteous, well-groomed, attentive and service-oriented Waiters and Waitresses to provide excellent dining and guest service within a hospitality and entertainment environment. The successful candidate will be responsible for welcoming guests, taking and serving food and beverage orders, maintaining service standards, supporting restaurant operations and ensuring every guest receives a professional, friendly and memorable experience. This is a highly customer-facing role that requires strong communication, good personal presentation, attention to detail and the ability to work efficiently in a fast-paced environment. Key Responsibilities Welcome and attend to guests professionally and courteously. Present menus and provide clear information about available food and beverage options. Take accurate food and drink orders. Enter orders correctly into the approved POS or restaurant management system. Communicate guest orders promptly and accurately to the kitchen and bar teams. Serve food and beverages according to established service standards. Confirm that guests receive the correct orders. Check on guests during service without being intrusive. Respond professionally to guest requests, concerns or complaints. Escalate unresolved guest issues to the Supervisor or Restaurant Manager. Prepare tables before service and reset tables promptly after guests leave. Maintain cleanliness and orderliness of tables, chairs and surrounding service areas. Ensure cutlery, glassware, napkins and other service materials are properly arranged. Assist with restaurant opening and closing procedures. Maintain knowledge of menu items, prices, promotions and unavailable items. Recommend suitable meals, drinks or add-ons when appropriate. Support upselling and cross-selling initiatives without pressuring guests. Handle bills and payments according to approved procedures. Ensure cash, POS and payment transactions are properly processed. Issue receipts to customers when required. Immediately report payment discrepancies or system issues. Support event, banquet, restaurant and special-function service when assigned. Work closely with kitchen, bar, cashier, restaurant supervisor and other service staff. Follow all food-safety, hygiene and operational procedures. Report damaged equipment, shortages, spills or safety hazards immediately. Protect the company's property, equipment and service materials. Guest Service Standards: The Waiter/Waitress is expected to: Greet guests warmly and respectfully. Maintain a friendly and professional attitude throughout service. Listen carefully to guests and communicate clearly. Avoid unnecessary arguments or confrontation with customers. Maintain appropriate eye contact and positive body language. Never ignore a guest requiring assistance. Maintain confidentiality and respect guest privacy. Treat all customers fairly and professionally. Demonstrate patience when dealing with difficult or demanding guests. Maintain composure during busy service periods. Personal Presentation and Grooming Standards: Because this is a front-of-house hospitality role, the successful candidate must: Maintain excellent personal hygiene. Be consistently neat and professionally groomed. Wear the approved uniform correctly and keep it clean. Maintain clean footwear, hair, hands and fingernails. Avoid excessive jewellery, fragrances or accessories while on duty. Maintain a professional and welcoming appearance. Be confident interacting directly with guests. Maintain good posture and professional body language. Be physically capable of standing and moving for extended periods during service. Maintain an energetic and positive appearance during working hours. Key Performance Indicators Performance will be assessed using indicators such as: Guest satisfaction. Accuracy of orders. Speed of service. Customer complaints attributable to service. Table turnaround time. Upselling performance. Attendance and punctuality. Adherence to grooming standards. Cleanliness of assigned service areas. Compliance with POS and payment procedures. Teamwork and cooperation. Knowledge of menu items. Compliance with operational and hygiene procedures. Preferred Qualifications Minimum of secondary-school education or equivalent. Hospitality, catering or customer-service training is an advantage. Previous experience in a restaurant, hotel, lounge, café, bar or similar hospitality environment is preferred. Prior experience using a restaurant POS system is an advantage. Candidates without extensive experience may be considered where they demonstrate strong attitude, communication and willingness to learn. Required Skills and Competencies: Strong customer-service skills. Good verbal communication skills. Ability to listen and follow instructions. Basic numeracy skills. Ability to use a POS or restaurant management system. Good attention to detail. Ability to remember menu items and customer requests. Ability to multitask during busy periods. Strong teamwork skills. Ability to remain calm under pressure. Good personal organization. Ability to work quickly without sacrificing service quality. Basic understanding of food hygiene and restaurant service procedures. Personal Attributes: The ideal candidate should be: Courteous and respectful. Well-groomed and presentable. Friendly and approachable. Honest and trustworthy. Energetic and hardworking. Patient with customers. Observant and attentive. Punctual and dependable. Disciplined. Able to follow instructions. Comfortable working as part of a team. Willing to learn and improve. Conduct and Ethics The Waiter/Waitress must: Never request tips from guests. Never alter customer bills or transactions. Never consume customer food or beverages. Never remove company property without authorization. Never disclose guest information. Never engage in inappropriate conversations with guests. Never report to work under the influence of alcohol or prohibited substances. Avoid the use of personal mobile phones during active service except when authorized for work purposes. Immediately report suspected fraud, theft or misconduct. Follow all company policies, SOPs and instructions from authorized supervisors. Working Conditions The role may require: Shift work. Weekend and public-holiday duties. Evening or night shifts. Standing for extended periods. Moving between restaurant, bar, event and guest-service areas. Supporting high-volume service during events and peak periods.

23 days ago

Head Mixologist

Domeo Resources International (DRI)

Abia, nigeria

full-time

Job Summary The Head Mixologist is responsible for leading and managing all beverage operations within the hotel, ensuring the delivery of innovative, high-quality cocktails, premium beverage experiences, and exceptional guest service consistent with the standards of a superior luxury hotel. The role oversees cocktail development, beverage quality, bar operations, inventory management, cost control, staff training, and compliance with food safety and responsible alcohol service regulations. The Head Mixologist is responsible for creating signature beverage programs, maintaining worldclass mixology standards, driving beverage revenue, controlling beverage costs, and ensuring that every bar within the hotel delivers an exceptional and memorable guest experience. The role works closely with the Director of Food & Beverage, Restaurant Manager, Executive Chef, Procurement, and Finance to maximize profitability while maintaining luxury service standards. Key Responsibilities Beverage Operations Management: Plan, organize, supervise, and manage the daily operations of all hotel bars and beverage service outlets. Ensure smooth, efficient, and consistent beverage service during all operating hours. Maintain the highest standards of professionalism, presentation, and guest service across all bar operations. Ensure compliance with the hotel's Standard Operating Procedures (SOPs), beverage service standards, and luxury hospitality requirements. Coordinate daily bar briefings and operational meetings. Monitor beverage service flow and guest satisfaction throughout service periods. Ensure bars are fully prepared before the commencement of each shift. Oversee opening and closing procedures for all bar outlets. Cocktail Development & Beverage Innovation: AlcoholicBeverages Design, develop, and continuously update signature cocktail menus. Create seasonal, themed, and promotional beverage offerings. Develop innovative alcoholic and non-alcoholic beverages that enhance the hotel's brand identity. Standardize cocktail recipes, presentation, and preparation techniques. Conduct beverage tastings and quality evaluations. Introduce new beverage trends while maintaining consistency and quality. Collaborate with the Executive Chef to develop beverage pairings for menus and special events. Guest Experience & Service Excellence: Deliver exceptional and personalized beverage experiences for guests. Engage with guests to recommend cocktails, wines, spirits, and premium beverages. Handle VIP guests, celebrities, dignitaries, and corporate clients with professionalism and discretion. Resolve guest complaints promptly and effectively. Ensure guest requests and special beverage preferences are accommodated. Promote a welcoming, luxurious, and memorable bar atmosphere. Beverage Quality Assurance: Ensure all beverages are prepared according to approved recipes and presentation standards. Monitor beverage consistency, taste, temperature, garnish, and presentation. Conduct routine quality inspections. Ensure proper handling and storage of wines, spirits, beers, mixers, syrups, juices, and garnishes. Maintain premium beverage standards throughout all hotel outlets. Financial Management & Cost Control: Prepare and manage the annual bar operating budget. Monitor daily beverage sales, revenue, and profitability. Analyze beverage cost percentages and gross profit margins. Implement effective beverage cost control measures. Monitor labour costs and staffing efficiency. Review beverage pricing in collaboration with the Director of Food & Beverage. Minimize wastage, over-pouring, breakages, and unauthorized consumption. Recommend revenue enhancement strategies. Prepare beverage profitability reports. Inventory & Beverage Control: Beverages Manage beverage inventory across all bars and beverage outlets. Monitor stock levels and ensure uninterrupted beverage availability. Conduct daily, weekly, monthly, and annual inventory counts. Ensure accurate stock requisitions, transfers, and documentation. Investigate inventory shortages and stock variances. Ensure compliance with FIFO inventory principles. Monitor expiry dates and proper stock rotation. Coordinate with Procurement for timely replenishment of beverage supplies. Team Leadership & Staff Development: Recruit, train, supervise, coach, and mentor bartenders and bar staff. Prepare staff duty rosters and work schedules. Conduct daily briefings and cocktail training sessions. Assess employee performance and provide constructive feedback. Promote teamwork, professionalism, creativity, and service excellence. Identify training and career development opportunities. Support succession planning within the bar team. Health, Safety & Responsible Beverage Service: Ensure compliance with food safety, hygiene, and sanitation regulations. Promote responsible alcohol service in accordance with applicable laws and company policies. Prevent service of alcohol to underage or intoxicated guests. Maintain cleanliness and organization of all bar areas. Ensure proper storage and handling of beverages and bar equipment. Monitor compliance with occupational health and safety requirements. Report incidents and safety hazards promptly. Events & Banquet Beverage Operations: Coordinate beverage services for conferences, banquets, weddings, private events, and VIP functions. Develop customized beverage menus for special events. Ensure adequate staffing and beverage supplies for events. Support the Conference & Banquet Service Manager during event execution. Monitor beverage service quality during all special functions. Sales & Revenue Generation: Develop initiatives to increase beverage sales and profitability. Promote premium spirits, wines, cocktails, and signature beverages. Encourage upselling and cross-selling techniques among bar staff. Support promotional campaigns, happy hours, themed nights, and beverage festivals. Monitor beverage sales trends and recommend improvement strategies. Build relationships with suppliers and beverage partners. Equipment & Asset Management: Management Ensure all bar equipment is properly maintained and operational. Monitor the condition of glassware, cocktail tools, coffee machines, blenders, ice machines, refrigerators, wine coolers, and dispensing equipment. Coordinate preventive maintenance with the Engineering Department. Minimize equipment damage and breakages. Safeguard hotel beverage assets. Coordination with Other Departments: Collaborate with the Director of Food & Beverage on beverage strategy and departmental objectives. Work closely with the Executive Chef on menu pairings and special events. Coordinate with Restaurant Managers to ensure seamless beverage service. Liaise with Finance regarding beverage revenue, inventory, and cost reports. Coordinate with Procurement for supplier management and inventory replenishment. Work with Sales & Marketing on beverage promotions and events. Coordinate with Security on compliance with alcohol service regulations. Reporting & Administration: Prepare daily, weekly, monthly, quarterly, and annual beverage operation reports. Monitor beverage KPIs and prepare performance analyses. Maintain inventory records, beverage cost reports, staff attendance records, and training documentation. Prepare management reports on beverage sales, profitability, inventory, and operational performance. Maintain complete beverage operational documentation. Compliance & Continuous Improvement: Ensure compliance with hotel policies, SOPs, statutory regulations, and hospitality industry best practices. Participate in internal and external audits. Implement beverage quality improvement initiatives. Promote environmental sustainability by reducing waste and improving recycling practices. Introduce innovative beverage concepts and service techniques. Encourage continuous learning and professional development within the bar team. Key Performance Indicators (KPIs) Beverage revenue growth. Beverage Cost Percentage. Gross Profit Margin. Guest satisfaction score. Average beverage spend per guest. Upselling performance. Inventory variance. Beverage wastage percentage. Stock accuracy. Breakage percentage. Staff productivity. Training completion rate. Audit compliance score. Hygiene and food safety inspection score. Cocktail consistency and quality standards. Revenue generated from signature cocktails and promotions. Qualifications & Requirements Education: Bachelor's Degree, Higher National Diploma (HND), or National Diploma (ND) in Hospitality Management, Food & Beverage Management, Hotel Management, Culinary Arts, or a related discipline. Formal training in Mixology, Bartending, or Beverage Management is highly preferred. Experience: 3 - 5 years of progressive experience in bar operations, mixology, or beverage management within a reputable luxury hotel, fine dining restaurant, cocktail lounge, or premium hospitality establishment. At least 3 years in a supervisory or leadership role. Experience in a superior luxury hotel or internationally branded hospitality establishment is highly preferred.

a month ago

Shift Manager

Skyline International Tourism and Hospitality Ltd

Lagos, nigeria

full-time

Job Description : The Shift Manager is responsible for supporting the Restaurant General Manager (RGM) and Assistant Restaurant Manager (ARM) in the effective day-to-day operation of the restaurant. The role provides direct leadership and supervision during assigned shifts, ensuring excellent customer service, food quality, operational standards, team performance, and compliance with Company policies and procedures. The Shift Manager will take ownership of the restaurant during designated shifts and ensure that all operational, customer, employee, and safety standards are consistently maintained. The role may also require flexibility to work across different restaurant locations as operational needs demand. KEY RESPONSIBILITIES Take overall responsibility for the smooth and effective operation of the restaurant during assigned shifts, ensuring Company standards and procedures are consistently followed. Deliver an excellent customer experience by maintaining high standards of service, product quality, cleanliness, and speed of service. Provide clear direction, coaching, and support to team members, creating a positive, productive, and customer-focused working environment. Monitor sales, labour, waste, stock, service levels, and other key performance indicators to support the achievement of restaurant targets. Ensure all food safety, health and safety, security, cash handling, cleanliness, and operational standards are maintained throughout the shift. Resolve customer complaints and operational challenges promptly and professionally, escalating significant or unresolved matters to the RGM/ARM. Monitor attendance, punctuality, conduct, and performance, providing feedback and coaching while escalating employee relations or disciplinary matters to the RGM/ARM. Complete required checks, records, and shift procedures and ensure the restaurant is fully prepared for opening, trading, shift handover, and closing. Provide timely updates to the RGM/ARM on operational, employee, customer, safety, or inspection issues. Escalate urgent or critical matters directly to the Area Coach in accordance with Company procedures. Lead by example, make sound decisions within delegated authority, maintain professional standards, and take ownership of the restaurant's performance during assigned shifts.

2 months ago

Restaurant Manager

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