Deputy Operations Manager Required !

Lagos, NG Check with seller

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3 years ago 35 hits ID #15


Responsible to: Operations Manager

Responsible for: Catering Staff

Liaises with: CHO, Kitchen Store and Purchasing department

Scope and General Purpose: To manage catering operations, costs and budgets

Main Duties:

· To ensure procedures laid out in school food safety program as it concerns catering is followed

· To attend and oversee HACCP meetings

· To coordinate menu planning and kitchen operations

· To oversee the preparation and service of food and beverage

· To conduct quarterly market surveys

· To make monthly orders for materials to the purchasing department.

· To make weekly materials requisitions to kitchen store.

· To ensure the provision of quality food and service, to the requirements and satisfaction of the company.

· To check that food is prepared and delivered in a standardize process.

· Ensure that all ordered goods are delivered to the correct quantities, quality and price.

· To ensure that hygiene standards comply with company and statutory requirements.

· Ensure that all staff are dressed correctly to satisfy statutory requirements as well as enhancing the image of the establishment.

· Constantly train staff to effect good portion control and pleasing presentation of dishes.

· To ensure that maintenance problems are promptly reported and resolved.

· To ensure correct and timorous completion of all administrative work such as leave schedules, roasters, disciplinary actions, sick leave, daily attendance registers etc.

· Prepare and submit on the required format all information necessary for budgeting purposes, timely and accurately.

· Prepare and submit material usage reports, timely and accurately.

· Up to date on new trends in inventory by maintaining professional and technical knowledge, attending educational workshops; bench-marking professional standards; reviewing professional publications; establishing personal networks.

· Prepare and submit weekly report on all activities to the Operations Manager

· To ensure no incident of spoilage or waste

· All other duties as reasonably requested.

· To provide evidence of quality check for all receivables

· To ensure safe food handling and storage practices are maintained

· To ensure that food meets required standard at all times.

· To ensure that recipe with approved usage is followed.

· Internal process quality must be followed.

· Manage and supervise team

· To have 90% of customer feedback as positive.

· To ensure that safe food temperatures are maintained at all times (0° - 5°C for cold and ≥65°C for hot meals)

Qualifications, Experience and Skills

· Minimum HND / BSc in a related field with at least 3/4 years relevant work experience.

· Maintains high ethical standards.

· Possess Basic Accounting Skills

· Flexible, Honest and able to “multi-task”

· Excellent Inter-personal skills

· Oversee quarterly market surveys

· Ensure proper documentation of all items that were received and issued. Keep update stock cards


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