Casa45 Lagos is a modern hospitality establishment created to provide guests with an exceptional blend of dining and relaxation experiences. Founded on the principles of quality service, excellent cuisine, and a vibrant atmosphere, the restaurant/lounge has grown to become a preferred destination for individuals, families, and corporate clients.

The Operations Manager is responsible for overseeing the day-to-day operational activities of the organization to ensure efficiency, productivity, and excellent service delivery. This role coordinates departments, optimizes processes, manages resources, and ensures compliance with company standards and policies.

Key Responsibilities

• Oversee daily operations to ensure smooth workflow across all departments.
• Implement operational policies, procedures, and best practices.
• Monitor staff performance and ensure adherence to service and productivity standards.
• Coordinate inter-departmental activities to support business goals and customer satisfaction.
• Identify operational gaps and recommend improvements for efficiency and cost reduction.
• Oversee inventory, logistics, procurement processes, and vendor management.
• Ensure compliance with health, safety, and regulatory requirements.
• Handle escalated issues, resolve operational challenges, and support frontline teams.
• Analyze operational reports and present findings to management.
• Support budget planning, resource allocation, and operational forecasting.
• Plan, coordinate, and supervise daily food production activities across all outlets.
• Ensure all menu items are prepared according to standard recipes, portion sizes, and quality benchmarks.
• Develop and implement production schedules to meet service demands efficiently.
• Monitor kitchen staff performance and ensure compliance with operational standards.
• Collaborate with procurement and inventory teams to manage stock levels and reduce wastage.
• Ensure all production areas comply with food safety, hygiene, and sanitation standards.
• Control production costs, monitor yields, and minimize operational losses.
• Conduct regular quality checks and address any deviations promptly.
• Support menu development, costing, and seasonal food planning.
• Train and mentor production staff to improve skills, efficiency, and consistency.