This Restaurant Supervisor role focuses on overseeing kitchen staff and the day-to-day running of the kitchen, including cleaning equipment, checking supplies, and rotating food stock. The Supervisor will coordinate food preparation, kitchen, pantry, and storeroom personnel while managing food surpluses and leftovers. Day-to-day work covers staff coordination, hygiene standards, inventory organisation, and portion cost control.

• Job Location: Itire/Surulere, Lagos
• Employment Type: Full-time
• Salary: Not stated

The Place is a profitable player in Nigeria's QSR industry with a staff strength of over 1,400 employees. Operations span 35 locations across Lagos, including 15 stores, 3 clubs, 4 lounges, 3 hotels, and 4 central operation units, with rapid expansion plans. The management team brings over 60 years of experience spanning industry and management consulting.

• Managing and co-ordination of staff and activities
• Making sure the kitchen is safe and in hygienic conditions at all times
• Organizing the inventory, storage, and distribution of foodstuffs and supplies
• Helping to plan menus, apportion ingredients and use food surpluses
• Control portion costs by working out the number of portions per food batch
• Supervises cooks, tastes, smells, and observes food to ensure conformance with recipes and appearance standards

• HND/Bsc or its equivalent
• Must have a commercial cooking experience preferably for a restaurant or hotel; a vocational training in catering will be an added advantage although not compulsory
• Management or supervisory experience will be an added advantage
• Ability to multitask
• Basic literacy skills
• Creative and customer oriented
• Must reside in or be able to work in Itire, Ijesha, Lawanson, Ojuelegba, Surulere and Mushin

How to Apply
Interested candidates should Apply here.

Why This Job Might Be a Good Fit
This role suits someone with commercial kitchen experience who wants to step into a supervisory position with a fast-growing QSR brand. Because the position covers staff coordination, hygiene standards, and portion cost control, it builds practical kitchen management skills that transfer across restaurants, hotels, and central production kitchens.

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