Outlet Concept Manager - Home Meal Replacement
Artee Group
Key Responsibilities
Sales, Margin & Product Mix:
- Own sales and gross margin performance across HMR, Bakery and Butchery.
- Analyse sales trends, product contribution, waste and customer preferences to improve range and production plans.
- Execute promotions, seasonal offers and new product initiatives within approved guidelines.
- Ensure pricing and portioning support both customer value and profitability.
Food Safety, Quality & Freshness:
- Maintain strict compliance with approved food safety, hygiene and quality standards, including HACCP requirements and applicable regulations.
- Conduct daily checks on raw materials, production, storage temperatures, display conditions, labelling and shelf life.
- Ensure FIFO/FEFO and freshness controls are consistently applied.
- Investigate quality complaints and prevent recurrence.
Production, Yield, Waste & Inventory:
- Plan production with demand to maximise availability while minimising overproduction and spoilage.
- Monitor ingredient/product usage, yields, wastage, damages and production variances.
- Coordinate replenishment with Buying, Supply Chain, Receiving and central kitchen/vendor partners.
- Ensure equipment and production areas are fit for purpose and safely operated.
Customer Experience & Concept Activation:
- Maintain clean, attractive and well-presented counters and displays.
- Use tastings, demonstrations and other approved engagement activities to drive trial and sales.
- Resolve escalated complaints and ensure timely service recovery.
People Leadership & Capability:
- Lead supervisors, chefs, bakers, butchers and customer-facing teams.
- Set clear production, sales, service and hygiene expectations and coach performance.
- Deploy manpower to demand and production requirements and build technical capability.
Compliance, Risk & Reporting:
- Maintain audit readiness for food safety, hygiene, health and safety and operational controls.
- Review daily performance and drive closure of quality, waste, stock and service exceptions.
- Submit concise reports on sales, margin, availability, waste, quality and actions.
Education and Years of Experience
- Bachelor’s Degree / HND in Food Science, Hospitality, Culinary/Food Technology, Business Administration or related field.
- 3–5+ years in food retail, restaurant, bakery, butchery or fresh food operations, including supervisory/management experience.
Knowledge, Skills and Attributes:
- Food retail operations
- Food safety/HACCP
- Production planning and yield control
- Commercial and margin awareness
- Inventory/waste control
- People leadership
- Excel/reporting
Salary
N300,000 - N400,000 / month.
Application Closing Date
15th Septemeber, 2026.
How to Apply
Interested and qualified candidates should send their CV and a Cover Letter to: using the Job Title as the subject of the mail.
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Vacancy posted 5 days ago
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