A Quick Service Restaurant is in need of the following positions for urgent employment:
GM-QSR
Job Summary The General Manager is fully responsible for the Strategic and management planning and development of the organization and the food and services, it provides, ensuring customer expectations are met, as well as the financial targets. Responsibilities Strategic Planning
  • Responsible for developing strategic management initiatives; This includes taking decisions regarding expansion, acquisitions, cost-containment, debt reduction, staff downsizing or the consolidation of multiple locations. This work is done as part of an executive management team. The GM will meet with department heads to discuss the feasibility of the executive team’s strategic initiatives and report back to the team.

Management Planning
  • The GM will review individual department plans for the upcoming year, including sales or production goals, budgets, staffing and any structural changes to a department. Ensure each department heads develop and submit their quotas, goals and budgets.
  • Ensuring each department’s goals and spending fit in with the company’s overall plans and budget.

Oversight
  • The GM is responsible for monitoring and tracking the progress of all areas of the business. Reviews of sales, production and financial reports.
  • The GM is responsible for its Finance department, ensuring the company’s financial position is understood at all times.
  • A review of a variety of documents -- including budgets, cash flow statements, balance sheets, debt information, receivables aging reports and income statements -- to determine how best to use the company's resources.
  • The GM is responsible for managing all hands-on operational aspects of the company. Through a respectful, constructive and energetic style, guided by the objectives of the organization, the GM provides the leadership, management and vision necessary to ensure that the company has the proper operational controls, administrative and reporting procedures, and people systems in place to effectively grow the organization and to ensure financial strength and operating efficiency.
  • The GM oversees all customer facing positions (customer care, and professional services) as well as quality assurance, software development activities, and product management in the organization. Central to this role is building positive and lasting relationships between the organization and its customers.
  • The GM motivates and leads a high performance team; Mentoring direct reports to cultivate skills and to increase consciousness of the interrelationship between each department in the operations groups across the regions
  • The GM is responsible for the overall quality of food provided to the customers
  • The GM is responsible for the overall quality of service provided to the customers
  • The GM is responsible for maximizing sales and meeting profit and financial expectations.
  • The GM is responsible for the management of facilities
  • The GM is responsible for marketing and planning new promotions and initiatives, contributing to business development
  • Product and service development and innovation
  • Responsible for keeping abreast of trends and developments in the industry, such as menus, trends in consumer tastes and management issues.
  • Other responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
  • Any other duties assigned

Qualifications and Requirements
  • Should have a BSc /HND in any related discipline
  • 5+ years’ experience in managing restaurants required.
  • Management experience is required.
  • Experience working in financial analysis and planning is preferred
  • Good knowledge on ERP System knowledge would be an advantage
  • Pro efficient use if IT

Skills required include:
  • Management and motivational skills
  • Visionary Leadership
  • Analytical skills
  • Creativity and Innovative skills
  • Financial reporting skills
  • Strategic thinking

PRODUCTION MANAGER Job Summary The Head of Production reports directly to the top Management and is involved with the planning, coordination and control of production processes. The Head of Production ensures timely production, strict adherence to recipe and consistency in product quality. Responsibilities · Oversees the production process and draws up a production schedule. · Ensures that the production is cost effective. · Makes sure that products are produced on time and are of good quality. · Works out the human and material resources needed. · Drafts a timescale for the job. · Estimates costs and sets quality standards. · Monitors the production processes and adjusts schedules as needed. · Responsible for the selection and maintenance of equipment. · Monitors product standards and implements quality-control programs. · Liaises among different departments, e.g. suppliers, managers. · Works with managers to implement the company's policies and goals. · Ensures that health and safety guidelines are followed. · Supervises and motivates a team of workers. · Reviews worker performance. · Identifies training needs and carryout periodic trainings for the staff · Coordinates people, resources, equipment and supplies to ensure the production process meets an organization's manufacturing goals. · Develops policies and procedures to ensure safety, as well as produce quality products within budget guidelines. · Estimates, negotiates and agrees budgets and timescales with clients and managers. · Designs production work and establishes work standards. · Takes part in strategic decision making of the company. · Assists the COO in all strategic and tactical matters as they relate to production matters. · Assists in performing all tasks necessary to achieve the organization's mission and helps execute staff succession and growth plans. · Optimizes resource utilization by implementing an effective production system. · Trains, motivates and gives direction to employees. Essential Requirements Qualification · Completion of a bachelor's degree at an accredited university in business, engineering, food technology or any related course. · Completion of a master's degree at an accredited university in business administration, or any related course (desirable/added advantage). · Related professional qualification (desirable). Experience · Minimum of Five years of experience in a similar role. · Work experience in Quick service restaurant or food and beverage industry (preferred). · Desired Skills and Experience · Strategic thinking and Planning · Quality Management, Promoting Process Improvement · Forecasting, Developing Budgets, Leadership/management skills, good people skills, technical and IT skills · Must be able to handle responsibility and the pressure of meeting deadlines.

Qualified and interested candidates should send cvs to- [email protected]