Manager – Flames Restaurant at Louis Valentino Prixair (LVP)

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 to fill the position below:

Job Title: Manager – Flames Restaurant

Location: Abuja

Description

Whether in our kitchens, dining rooms, outdoor events or drive through Churasco, our singular purpose is to captivate guests with our unparalleled quality, service, and food and wine knowledge
We achieve this only through the excellence, innovation and passion of our team members
If you are seeking a rewarding career, consider joining Flames Restaurants.

Position Summary

The Manager is an integral contributor to the overall success of the location including; the restaurant, the bar and private dining space
The General Manager will direct, coordinate and plan the organization of all food and beverage while working beside the Head Chef in order to ensure consistency, budget control, quality of service and product.
The successful candidate will have a proven ability to lead a team and direct the vision of the highest quality operation.

Primary Duties & Responsibilities

Achieving the highest service standards and exceeding a high guest expectation daily
In conjunction with the HR, accomplish human resources objectives by recruiting, selecting, orienting, assigning scheduling, and reviewing
Effectively enforce company policies and procedures
Achieve operational objectives of all outlets by preparing and completing action plans, implementing productivity, quality and standards of service
Work closely with the chefs and barman of the Dining to ensure successful day-to-day operations of dining experience
Resolve associate and/or guest conflict through service recovery and implement change when necessary
Liaise with the Management Team to control costs by reviewing portion control and quantities of preparation, minimizing waste
Estimate food and beverage consumption and place orders with suppliers
Maintain budget and employee records
Prepare and monitor records
Avoid legal challenges by following all company and government legislations
Arrange for maintenance and repair of malfunctioned equipment
Develop managers and employees by ensuring regular one-on-ones, training and development, coaching and performance evaluation
Create an engaging and energetic environment where all associates work as a team
Generate growth and restaurant sales through marketing initiatives
Regularly conduct P&L reviews to analyze financial metrics.

Qualifications

A minimum of 8 years progressive experience within the hospitality industry
Experience in a similar environment and position as manager of a fine dine restaurant
Self-starter, flexible, and able to work independently
Ability to multi-task, and change priorities constantly as needed in a fast-paced environment
Ability to conduct written and verbal performance reviews
Strong business acumen
Must possess excellent verbal and written communication skills
Exceptional organizational skills
Post-secondary Degree / Diploma in Hospitality Management, Food and Beverage Management and / or equivalent an asset
Age: 40 and above only.