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.


  • 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.

Qualifications, Skills & Competencies

  • Degree in Catering/Culinary Management or Hospitality Management
  • Seasoned professional with 8-10 years’ experience in Food & Beverage Management
  • Good track record of managing inventory/cost control, planning/forecasting
  • Excellent leadership, relationship management & communication skills
  • Strong business acumen, judgement and decision-making skills etc.

Application Closing Date 
1st March, 2019.

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