General Manager, Culinary at a Hospitality Company - Alan & Grant

Alan & Grant  - Our client is a hospitality conglomerate based in Nigeria with diverse business interests including restaurants, catering, snack food manufacturing, hotels, cinemas, and real estate development.

They are recruiting to fill the position below:

Job Title: General Manager, Culinary

Location: Port Harcourt, Rivers
Employment Type: Full Time

Job Summary

• Responsible for creating a world-class dining experience while fostering a positive workplace culture.
• The role oversees all aspects of culinary operations, ensuring exceptional food quality, operational efficiency, and profitability.
• This role combines leadership, strategic planning, and creativity to deliver Return on Investment.
• The General Manager, Culinary, acts as a pivotal link between kitchen operations, front-of-housemanagement, and executive leadership.

Key Responsibilities

• Manage day-to-day culinary operations, including food preparation, menu planning, and kitchen workflows.
• Ensure compliance with health and safety standards, including food safety regulations.
• Develop and implement standard operating procedures (SOPs) for efficiency and consistency.
• Analyze customer feedback and industry trends to update and optimize menu offerings.
• Develop and manage the culinary department's budget, ensuring cost control and revenue growth.
• Monitor and analyze financial performance, including food cost percentages, labor efficiency, and overall profitability.
• Identify growth opportunities, such as expanding catering services or introducing new dining concepts.
• Stay updated on culinary trends and innovations to maintain competitive positioning.
• Lead, mentor, and develop culinary teams, including chefs, cooks, and kitchen staff.
• Facilitate recruitment, onboarding, training, and performance management of culinary team members.
• Foster a culture of teamwork, innovation, and continuous improvement.
• Maintain a high standard of food quality, uniformity across all business and presentation.

Requirements

• Bachelor's Degree in Culinary Arts, Hospitality Management, Business Administration, or related field. Equivalent experience may be considered.
• Minimum 8+ years of culinary leadership experience, including 3+ years in a managerial role.
• Has experience as an Executive Chef or Food & Beverage
• Proven track record in managing high-volume kitchens, fine dining, or large scale culinary operations.
• Food Safety Manager Certification (HACCP certification preferred) would be an added advantage.

Application Closing Date
Not Specified.