Louis Valentino Prixair Job Vacancy : Restaurant General Manager

Louis Valentino Prixair [LVP] is a proud indigenous Nigerian conglomerate which operates a wide range of businesses, including Real Estate Development & Investment, Property Management, Hotel Operations, Cleaning and Laundry services, Catering services and Media. A leader in each of our sectors of business, we offer integrated and advanced solutions for customers across multiple industries.

We are recruiting suitable candidates to fill the position below:

Job Title: Restaurant General Manager

Location: Abuja
Job Type: Permanent

Job Summary

The Restaurant General Managers would be required to handle all aspects of management of product, service and image of the restaurant chain including business development.

Responsibilities

Ensures achievement of financial targets;
Maximize sales and meet profit and financial expectations;
Developing growth strategies and implementation plans;
Designs and implements Standard Operating Procedures;
Improves efficiency of restaurant operations;
Monitors and adheres to health, safety and hygiene standards;
Manage the food and beverage provision for functions and events;
Plan menus in consultation with chefs;
Organize, lead and motivate the catering team;
Budget and establish financial targets and forecasts;
Monitor the quality of the product and service provided;
Maintain stock levels and order new supplies as required;
Liaise with suppliers and clients;
Assist in negotiations with clients, assess their requirements and ensure they’re satisfied with the service delivered (in contract catering);
Ensure compliance with all fire, licensing and employment regulations;
Evaluate food products to assure that quality standards are consistently attained;
Interact with all supervisors to assure that food production consistently exceeds the expectations of customers and clients;
Assist in maintaining a high level of service principles in accordance with established standards;
Evaluate purchases are of quality and price are consistently met;
Ensure all staff are trained and professional development opportunities arise for all kitchen staff;
Oversee the operations of outdoor catering events or activities;
Support safe work habits and a safe working environment at all times.