Louis Valentino Prixair (LVP) is recruiting for fulltime 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.
We are recruiting suitable candidates to fill the position below:
Job Title: Restaurant & Catering General Manager
Location: Abuja Job Type: Permanent
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.
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.
Min Required Experience:
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.
Remuneration Extremely Competitive based on Experience