Hospitality / Travel / Tourism

New Job Openings at H-CUE Catering Services Nigeria Limited

H-CUE Catering Services Nigeria Limited, an indigenous and newly established hospitality company with experienced and qualified management staff, are determined to provide outstanding standards, cost effective services to clients across a diverse range of industries.

We are recruiting to fill the position below:

Job Title: Store Officer

Location: Rivers

Job Description

  • Ensure adequate record keeping and manage all documentation to confirm proper stock levels and maintain inventory control
  • Maintain receipts, records, and withdrawals of the store.
  • Rotate stock and coordinate with department head for disposal of surpluses.
  • Responsible for overseeing the daily operations of a store, making sure it runs smoothly and effectively.
  • Preparation of Local purchase order and Goods receive Note manual as well as on system.
  • Make daily consumption entry of the spares and other consumables as per qty issued to the department.
  • Preparation of stock report and Stock verification on monthly basic.
  • Creation of proper item under proper division on system
  • Creation of vendor with all details as per company requirement on system
  • Inspect deliveries for damage or discrepancies and inform to respective department.

Requirements and Qualifications

  • Knowledge of proper bookkeeping and inventory management
  • Familiarity with standard concepts and best practices in a stockroom or warehouse environment
  • Analytical mind with ability to make accurate mathematical computations
  • Excellent written and verbal communication skills
  • Competencies in data entry, analysis, and management
  • Keen attention to detail and ability to effectively manage time
  • Can operate Microsoft Office
  • Minimum of HND or equivalent
  • 3+ years of experience in store keeping, inventory control, or record keeping


Job Title: Procurement Officer

Location: Rivers

Job Description

  • Estimate and establish cost parameters and budgets for purchases
  • Create and maintain good relationships with vendors/suppliers
  • Make professional decisions in a fast-paced environment
  • Maintain records of purchases, pricing, and other important data
  • Review and analyze all vendors/ suppliers, supply, and price options
  • Develop plans for purchasing equipment, services, and supplies
  • Negotiate the best deal for pricing and supply contracts
  • Ensure that the products and supplies are high quality
  • Maintain and update a list of suppliers and their qualifications, delivery times, and potential future development
  • Work with team members and procurement manager to complete duties as needed

Requirements and Qualifications

  • BSc. in Business Administration, Accounting or related field discipline.


  • At least 2-4 years of experience in purchasing / procurement with strong understanding of customer and market dynamics and requirements.
  • Solid knowledge and understanding of procurement processes, policy, and systems
  • Proficient computer skills, including Microsoft Office Suite (Word, PowerPoint, Outlook, and Excel)
  • Ability to analyze problems for better solutions
  • Excellent verbal and written and communication skills
  • Ability to multitask, prioritize, and manage time efficiently
  • Accurate and precise attention to detail
  • Ability to work well with management and staff at all levels
  • Goal-oriented, organized team player


Job Title: Restaurant Manager

Location: Port Harcourt, Rivers

Job Description

  • Plan, supervise and coordinate all restaurant operations/activities of the company
  • Preparation of monthly and annual operational material budget for management consideration
  • Manage the restaurant operations with the available resources within budget and to achieve sales, cost of sales and gross profit targets
  • Ensure that all company’s assets are safeguarded
  • Establish parameters for business plan & growth strategies and update as necessary
  • Investigate and resolve complaints regarding food quality and service
  • Coordinate assignments of cooking personnel to ensure economical use of food materials and timely preparation of meals.
  • Work with HR to schedule staff hours and assign duties.
  • Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control in the restaurant.
  • Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.
  • Preparation and timely submission of accurate monthly and quarterly production reports to reflect business performance
  • Timely submission of relevant restaurant operations documents & reports
  • Achieve company objectives in sales, service, quality, appearance of facility and sanitation through training of employees and creating a positive, productive working environment.
  • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
  • Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on a timely basis.
  • Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.
  • Maintain food and equipment inventories and keep inventory records.
  • Formulation and Review
  • Analyze periodic reports of project operations
  • Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.
  • Establish standards for personnel performance and customer service.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Review menus and analyze recipes to determine labor and overhead costs and assign prices to menu items.

Qualification & Experience

  • B.Sc. Degree or HND in Food Science & Technology, Hotel & Catering Management
  • Certificate in Advance Food Safety Management
  • Culinary school diploma or catering certificate
  • Minimum 5 years post qualification experience as a Restaurant Manager


Deadline: 10th March, 2020.

How to Apply
Interested and qualified candidate should send their CV to: using the Job Title as subject of the email.

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