New Job Openings at H-CUE Catering Services Nigeria Limited

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
Education:

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

Experience:

• 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