Food & Hospitality Project Manager at Mega Catering Limited – Nationwide

Mega Catering Limited is a Fast-Rising Catering and Hospitality Company, which specializes in managing all hospitality services such as Catering, Housekeeping, Accommodation, Laundry Services, Janitorial Services, Fumigation, Manpower Supply etc.

MCL is highly committed to continuously improve its performance to keep pace with the modern needs of the market and ultimately achieve client satisfaction. MCL recognises that its success comes from her staff and without their commitment, ingenuity, and hard work, MCLwould not be the success story it is today or who we are striving to be tomorrow.

MCL has a long history of delivering its projects on time, within budget and to the high quality demanded by the client. We have bagged an award-winning reputation with our clients built on mutual respect and shared value, and have grown into a leading business institution in Nigeria. It is with this strong drive that we look up to a promising future ahead.

We are recruiting to fill the position below:

Job Title: Food & Hospitality Project Manager

Location: Nationwide
Employment Type: Contract

Responsibilities

Manage the food and beverage provision for functions and events
Supervise catering and waiting staff at functions
Plan menus in consultation with chefs
Recruit and train permanent and casual staff
Organize, lead and motivate the catering team
Plan staff shifts and rotations
Ensure health and safety regulations are strictly observed
Budget and establish financial targets and forecasts
Monitor the quality of the product and service provided
Keep financial and administrative records
Manage the payroll and monitor spending levels
Maintain stock levels and order new supplies as required
Interact with customers if involved with front of house work
Liaise with suppliers and clients
Negotiate contracts with customers, assess their requirements and ensure they’re satisfied with the service delivered (in contract catering)
Ensure compliance with all fire, licensing and employment regulations
Maximize sales and meet profit and financial expectations.
Oversee the management of facilities, e.g. checking event bookings and allocation of resources and staff
Plan new promotions and initiatives, and contribute to business development
Deal with staffing and client issues
Keep abreast of trends and developments in the industry, such as menus or trends in consumer tastes.

Minimum Requirements
Qualifications & Experience:

Must have a minimum of eight (8) years of documented experience in Food Service Operation and Administration. He/She should understand and be capable of administering proper procurement of food/supplies, storage of food, food production, service of foods, food sanitation, customer relations, internal accounting controls and the organization, the supervision, and effect control of a work force of 100 employees in a multiple number of facilities.
Must hold a B.Sc., Degree in Hotel and Restaurant Management or a BS degree in a comparable field of discipline (business or management studies, culinary arts or culinary management, food science and technology, hospitality management, hotel and catering management. HACCP and ISO 22000:2018 FSMS certificate is an added advantage.
Must be able to demonstrate a full working knowledge of menu development, recipe controls, food production, and food production control sheets, cost allocation, develop and present written and verbal reports, procedure controls and staff training.
Must possess a full working knowledge of applicable food sanitary codes and practices, and must be able to understand and comply with the established Sanitary Code and other applicable regulations in the procurement, preparation, service, handling and storing of food to the satisfaction of the Company Representative.

Knowledge, Skills:

Strong communication and interpersonal skills. Have an excellent command of the English language both written and verbal, and possess the ability to communicate effectively.
The ability to think on your feet and take initiative
Tact and diplomacy
Teamworking skills
The ability to lead and motivate staff
Administrative ability and IT literacy
Numeracy and financial skills in order to manage a budget
An appreciation of customer expectations and commercial demands
Stamina and the ability to work under pressure
A well-organised approach to work
Flexibility and the ability to solve problems in a pressurised environment
Customer-facing experience
Experience in improving service delivery
Drive and determination to improve standards and profitability
Good leadership skills and be self-motivated.