Hamilton Lloyd and Associates is a young and innovative boutique human resources firm, which is focused on offering personalized services to organizations across a diverse range of sectors. The Hamilton Lloyd process involves a deep understanding of the client’s organizational culture, strategic objectives and needs to ensure that a tailor-made solution is proffered. Our client is a Quick Service Outlet chain with over 25 years of experience in providing rich pastries, Nigerian and continental dishes for the family. Due to internal expansion; they are looking to hire a highly tenacious individuals for the following positions.Job Title:Business Manager (Out Door Catering)Job Summary: The Business Manager must be able to plan, organise, direct and control the day to day operations of the organisation. He/She should also ensure rapid growth in sales with regards to proper customer relations.Job Responsibilities: Manage the day to day operations by managing and scheduling labour, developing the Outdoor Catering team.Ensuring health and safety compliance and client safety security policies.To ensure customer satisfaction and profit maximization by following the policies and guidelines of the companyEnsure the adherence of company legislated workplace regulationsDevelop and implement budgets, prepare reports for senior management and ensure the department complies with company policies.Provide the evaluation that can help employees improve their work.Maintain a positive relationship with clients, customers and personnel.Drive Customer focused culture by serving as a role model in resolving customer issuesArticulate effectively in working with people of different backgrounds and temperaments.Excellent ability to learn fast.Strong attention to details.A problem solver who quickly grasps complex situations and turns them into manageable tasks.Skilled in time management, prioritizing tasks, and meeting deadlines. Self-motivated and target-oriented.Ability to work with strict hygiene rules.Confident approach to enforcing regulations and reporting problems.Responsible for management of inventory at the restaurant to eliminate losses, waste and stock-outs.Managing the food and beverage provision for functions and events.Supervising catering and waiting staff at functions.Planning menus in consultation with chefs.Organising, leading and motivating the catering team.Planning staff shifts and rotas.Ensuring health and safety regulations are strictly observed.Budgeting and establishing financial targets and forecasts.Monitoring the quality of the product and service provided.Keeping financial and administrative records.Managing the payroll and monitoring spending levels.Maintaining stock levels and ordering new supplies as required.Interacting with customers if involved with front of house work.Liaising with suppliers and clients.