Restaurant & Catering General Manager

Restaurant & Catering General Manager

Louis Valentino Prixair [LVP] is a proud indigenous Nigerian conglomerate which operates a wide range of businesses, including Real Estate Development & Investment, Property Management, Hotel Operations, Cleaning and Laundry services, Catering services and Media. A leader in each of our sectors of business, we offer integrated and advanced solutions for customers across multiple industries.

The Restaurant & Catering General Manager would be required to handle all aspects of management of product, service and image of the restaurant chain & outdoor catering including business development.

Responsibilities

• Ensures achievement of financial targets;
• Maximize sales and meet profit and financial expectations;
• Developing growth strategies and implementation plans;
• Designs and implements Standard Operating Procedures;
• Improves efficiency of restaurant operations;
• Monitors and adheres to health, safety and hygiene standards;
• Manage the food and beverage provision for functions and events;
• Plan menus in consultation with chefs;
• Organize, lead and motivate the catering team;
• Budget and establish financial targets and forecasts;
• Monitor the quality of the product and service provided;
• Maintain stock levels and order new supplies as required;
• Liaise with suppliers and clients;
• Assist in negotiations with clients, assess their requirements and ensure they're satisfied with the service delivered (in contract catering);
• Ensure compliance with all fire, licensing and employment regulations;
• Evaluate food products to assure that quality standards are consistently attained;
• Interact with all supervisors to assure that food production consistently exceeds the expectations of customers and clients;
• Assist in maintaining a high level of service principles in accordance with established standards;
• Evaluate purchases are of quality and price are consistently met;
• Ensure all staff are trained and professional development opportunities arise for all kitchen staff;
• Oversee the operations of outdoor catering events or activities;
• Support safe work habits and a safe working environment at all times.

Qualifications

• Degree in Catering/Culinary Management or Hospitality Management
• Seasoned professional with 8-10 years’ experience in Food & Beverage Management
• Relevant professional qualifications would be a plus
• Good track record of managing inventory/cost control, planning/forecasting
• Excellent leadership, relationship management & communication skills
• Ability to manage multiple projects simultaneously
• Strong business acumen, judgement and decision-making skills etc.

Additional Information

Remuneration:
Extremely Competitive based on Experience

Note: All attachments should strictly be in PDF Format.

Only shortlisted candidates will be contacted.