What are the responsibilities and job description for the General Manager, Culinary position at Alan & Grant?
Our client is a hospitality conglomerate based in Nigeria with diverse business interests including restaurants, catering, snack food manufacturing, hotels, cinemas, and real estate development.
Job Summary
Responsible for creating a world-class dining experience while fostering a positive workplace culture. The role oversees all aspects of culinary operations, ensuring exceptional food quality, operational efficiency, and profitability. This role combines leadership, strategic planning, and creativity to deliver Return on Investment. The General Manager, Culinary, acts as a pivotal link between kitchen operations, front-of-housemanagement, and executive leadership.
Key Responsibilities
- Manage day-to-day culinary operations, including food preparation, menu planning, and kitchen workflows.
- Ensure compliance with health and safety standards, including food safety regulations.
- Develop and implement standard operating procedures (SOPs) for efficiency and consistency.
- Analyze customer feedback and industry trends to update and optimize menu offerings.
- Develop and manage the culinary department's budget, ensuring cost control and revenue growth.
- Monitor and analyze financial performance, including food cost percentages, labor efficiency, and overall profitability.
- Identify growth opportunities, such as expanding catering services or introducing new dining concepts.
- Stay updated on culinary trends and innovations to maintain competitive positioning.
- Lead, mentor, and develop culinary teams, including chefs, cooks, and kitchen staff.
- Facilitate recruitment, onboarding, training, and performance management of culinary team members.
- Foster a culture of teamwork, innovation, and continuous improvement.
- Maintain a high standard of food quality, uniformity across all business and presentation.
Requirements
- Bachelor’s degree in Culinary Arts, Hospitality Management, Business Administration, or related field. Equivalent experience may be considered.
- Minimum 8 years of culinary leadership experience, including 3 years in a managerial role.
- Has experience as an Executive Chef or Food & Beverage
- Proven track record in managing high-volume kitchens, fine dining, or large scale culinary operations.
- Food Safety Manager Certification (HACCP certification preferred) would be an added advantage.
