Job Openings at Accurex Leadership and Management Consultants Ltd

Job Role

• To oversee the overall operations of the business, including restaurant outlets, outside catering, and meat retail/supply. The role focuses on ensuring efficiency, cost control, product consistency, and profitability across all areas while maintaining compliance with health, safety, and hygiene standards.

Key Responsibilities

Operations Management

• Oversee the smooth day-to-day running of all restaurant branches and business units.
• Develop and enforce operational systems, workflows, and controls.
• Guide kitchen teams on consistency, quality, and efficient production methods.

Cost Control & Financial Management

• Monitor and control food costs, ensuring adherence to standard recipes and portion sizes.
• Analyze daily, weekly, and monthly cost reports to identify areas for savings.
• Support cost control initiatives while maintaining product quality.

Inventory & Supply Chain

• Monitor stock usage, minimize wastage, and ensure proper inventory management.
• Work closely with stores and procurement to ensure timely and cost-effective supply.
• Oversee meat processing, retail, and bulk supply operations to ensure quality and efficiency.

Staff Management

• Train and supervise staff across departments to improve performance and productivity.
• Ensure adherence to company policies, discipline, and operational standards.

Compliance & Quality Assurance

• Ensure compliance with health, safety, and hygiene standards.
• Oversee use and optimization of POS and reporting systems.
• Maintain accountability and operational discipline across all units.

Qualification

Qualifications

• Diploma/Degree in Hospitality, Food Production, Business Management, or related field.
• 3–5 years’ experience in operations management, preferably in hospitality or food production.
• Strong understanding of food costing, inventory control, and kitchen operations.
• Practical knowledge of cooking processes and food production.

Skills and Competencies

• Strong analytical and problem-solving skills.
• Ability to manage multiple departments and teams.
• High level of accountability, organization, and attention to detail.
• Excellent leadership and communication skills.
• Knowledge of modern POS and reporting systems.
• Experience in meat processing and supply chain management.
• Ability to innovate and improve operational efficiency.
• Strong stakeholder management and collaboration abilities.

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Job Role

• To lead and manage kitchen operations, ensuring consistent food quality, efficient production, and adherence to cost, hygiene, and safety standards. The Head Chef is responsible for supervising kitchen staff, planning menus, controlling food costs, and maintaining high culinary standards across all offerings.

Key Responsibilities

Kitchen Operations

• Oversee food preparation, cooking, and presentation.
• Ensure consistency in taste, portioning, and quality across all menu items.
• Enforce adherence to standard recipes and portion control.
• Plan daily production in coordination with restaurant and operations teams.

Staff Management

• Supervise, train, and manage kitchen staff to maintain efficiency and discipline.
• Monitor staff performance and ensure adherence to kitchen standards.
• Build a culture of teamwork and accountability within the kitchen.

Quality & Compliance

• Maintain high standards of hygiene, cleanliness, and food safety.
• Ensure proper use and maintenance of kitchen equipment.
• Minimize wastage through proper planning, storage, and utilization of ingredients.

Menu & Innovation

• Participate in menu planning and development of new items.
• Ensure offerings align with customer preferences and business objectives.
• Support outside catering preparation and execution when required.

Financial & Reporting

• Monitor food costs and ensure efficient use of resources.
• Maintain accurate records of stock usage and requisitions.
• Support cost control initiatives while maintaining quality standards.

Key Performance Indicators (KPIs)

Qualifications

• Diploma or certification in Culinary Arts or related field.
• 3–5 years’ experience in a similar role.
• Strong knowledge of food production, cooking techniques, and kitchen operations.
• Good understanding of food costing, portion control, and waste management.

Skills and Competencies

• Strong leadership and team management skills.
• Excellent culinary expertise and attention to detail.
• Ability to work under pressure in a fast-paced environment.
• High level of organization and discipline.
• Strong problem-solving and conflict resolution abilities.
• Creativity in menu development and food presentation.
• Knowledge of modern cooking techniques and trends.
• Inventory and stock management skills.

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Job Role

• To design, repair, and maintain upholstered furniture pieces, ensuring high-quality craftsmanship, durability, and aesthetic appeal. The Upholstery Technician is responsible for fabric selection, cutting, stitching, padding, and finishing, while adhering to safety standards and production timelines. The role contributes directly to customer satisfaction and product value in the furniture industry.

Key Responsibilities

Fabrication & Upholstery Work

• Measure, cut, and stitch fabrics, leather, and other upholstery materials.
• Assemble padding, springs, webbing, and frames to create durable furniture.
• Repair and refurbish worn or damaged furniture pieces.

Quality Assurance

• Ensure all upholstery work meets company quality standards.
• Inspect finished products for durability, comfort, and aesthetic appeal.
• Maintain consistency in stitching, finishing, and material usage.

Operational Efficiency

• Work with production teams to meet daily and weekly output targets.
• Optimize material usage to minimize wastage.
• Maintain accurate records of materials used and jobs completed.

Customer Service & Customization

• Execute custom upholstery orders based on client specifications.
• Provide professional advice on fabric choices, durability, and maintenance.
• Ensure timely delivery of customer orders.

Safety & Compliance

• Adhere to workplace safety standards when handling tools and machinery.
• Maintain a clean and organized work environment.
• Ensure compliance with industry regulations and company policies.

Qualifications

• Diploma/Certificate in Upholstery, Furniture Design, or related field.
• 3–5 years’ practical experience in furniture upholstery.
• Proven hands-on experience with stitching, padding, and finishing.
• Knowledge of upholstery tools, fabrics, and repair techniques.

Skills and Competencies

• Strong craftsmanship and attention to detail.
• Ability to read and interpret design specifications.
• Proficiency in handling upholstery tools and machinery.
• Good knowledge of fabric types and durability.
• Experience in modern furniture design trends.
• Basic inventory and material management skills.
• Customer service and communication abilities.
• Creativity in design and finishing techniques.

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Job Role

• To oversee the day-to-day operations of the restaurant floor, ensuring smooth service delivery, excellent customer satisfaction, and adherence to operational standards. The supervisor is responsible for managing staff performance, maintaining service quality, and ensuring compliance with company policies and hygiene standards.

Key Responsibilities

Service Operations

• Supervise daily restaurant operations and ensure smooth service flow.
• Ensure proper table setup, service standards, and prompt clearing of tables.
• Coordinate with the kitchen and stores to ensure timely availability of menu items.

Customer Service

• Ensure high levels of customer satisfaction.
• Handle customer concerns promptly and professionally.

Staff Management

• Oversee staff performance, attendance, grooming, and discipline.
• Train and guide staff to maintain service standards.

Quality & Compliance

• Ensure all food and beverages meet quality and presentation standards.
• Monitor cleanliness and hygiene of dining areas, washrooms, and service stations.
• Enforce company policies, procedures, and service standards.

Financial & Reporting

• Supervise cashiering processes, including daily cash counts and reconciliations.
• Ensure all sales are properly receipted and recorded.
• Maintain accurate daily records and reports (sales, stock usage, issues).

Qualifications

• Diploma/Degree in Hospitality Management or related field.
• 2–4 years’ experience in a similar role.
• Strong leadership and communication skills.
• Good understanding of restaurant operations and customer service standards.

Skills and Competencies

• Strong leadership and supervisory skills.
• Excellent communication and interpersonal abilities.
• Ability to work under pressure in a fast-paced environment.
• High level of integrity and attention to detail.
• Knowledge of POS systems and cashiering processes.
• Basic inventory and stock management skills.
• Conflict resolution and problem-solving abilities.