Manager / Chef at Goodies Eatery and Hospitality Services

Goodies Eatery and Hospitality is a new food and beverage company whose main objectives are: Food and Beverage:Restaurants/Fast food, bakery, bars, cafes, and other establishments that serve food and drinks., Accommodation:This includes hotels, motels, resorts, and other lodging options. Supermarket: a self-service retail market selling especially foods and household merchandise, Events and Entertainment:Includes event planning, theme parks, and other entertainment venues, Food and Beverage:Restaurants/Fast food, bakery, bars, cafes, and other establishments that serve food and drinks, Accommodation: This includes hotels, motels, resorts, and other lodging options, Supermarket: a self-service retail market selling especially foods and household merchandise and Events and Entertainment:Includes event planning, theme parks, and other entertainment venues.

We are recruiting to fill the position below:

Job Title: Manager / Chef

Location: Shimawa / New A - Ogun
Employment Type: Full-time

Background

• The candidates for this position must have experience in managing a restaurant and must have cooking experience.

Responsibilities
Experience in Operations and Financial Management
Overseeing daily operations:

• This includes managing front-of-house and back-of-house operations, ensuring seamless service and efficient kitchen processes.

Menu planning and cost control:

• Managers/chef must work with cook(s) to create appealing and profitable menus, while also managing inventory and controlling costs.

Budgeting and financial reporting:

• The manager must create and manage budgets, analyze financial performance, and prepare reports for upper management.

Inventory management:

• The manager must be able track inventory levels, order supplies, and minimize waste to control costs.

Customer Service and Safety:

• Providing excellent customer service
• The manager is responsible for addressing customer inquiries and complaints, ensuring a positive dining experience.
• The manager are responsible for addressing customer complaints and resolving issues in a timely and effective manner.
• Maintaining high standards of quality and hygiene:
• The manager must ensure the restaurant complies with health and safety regulations and maintains high standards of food safety and hygiene.

Promoting the restaurant:

• The manager will work with the management to provide adequate marketing activities, such as social media management and promotional campaigns.
• Ensuring compliance with licensing and regulations:
• The manager must ensure the restaurant complies with all relevant licensing and legal requirements.

Working with vendors:

• The manager will be involved in selecting and managing relationships with food and equipment suppliers.

Overseeing equipment maintenance:

• The manager must ensure all equipment is functioning properly and schedule maintenance and repairs as needed.

Scheduling and managing staff:

• The manager must create and manage staff schedules, ensuring adequate staffing levels while optimizing overhead costs.

Training, Performance evaluation and feedback:

• Managers will be involve in recruiting, interviewing, and hiring qualified employees, as well as providing them with the necessary training to perform their jobs effectively.
• Managers conduct regular performance reviews, provide constructive feedback, and help employees develop their skills.

Discipline and conflict resolution:

• The manager must handle employee discipline issues and resolve conflicts within the team.

Motivation and teamwork:

• Manager must foster a positive and collaborative work environment, motivating staff to provide excellent customer service.

Menu Planning & Development:

• The manager/Chef create menus, develop new recipes, and adapt existing ones. They also plan daily specials.

Food Preparation & Quality:

• The manager/Chef will ensure all dishes are prepared according to recipes and standards, paying attention to taste, texture, and appearance. They also oversee food preparation and ensure proper cooking techniques.

Kitchen Management:

• The manager/Chef lead and supervise the kitchen staff, delegating tasks and providing training and support.

Sanitation & Safety:

• The manager/Chef is responsible for maintaining a clean and sanitary kitchen environment, ensuring compliance with health and safety regulations. They also ensure proper food handling and storage practices.

Inventory Management:

• The manager/chef track inventory, order supplies, and control costs to ensure efficient kitchen operations.
• He/She will also manage inventory, monitor stock levels, and place orders.

Staff Management:

• The manager/chef will be involved in hiring, training, and scheduling kitchen staff, as well as managing performance and addressing issues.

Communication & Leadership:

• The manager/Chef must effectively communicate with staff, waitstaff, and customers, fostering a positive and collaborative kitchen environment.

Problem-Solving:

• The manager/Chef troubleshoot any issues that arise in the kitchen, from equipment malfunctions to recipe modifications, and find creative solutions.

Requirements

• Interested candidates should possess an OND qualification with 2 years work experience.

Application Closing Date
20th July, 2025.

How to Apply
Interested and qualified candidates should:
Click here to apply online
Or
Candidates should send their send your resume to: toseda7@gmail.com using the Job Title as the subject of the email.