Category Manager Fresh - F&V And Butchery Division - EVERYDAY GROUP - Rivers, Delta, Anambra, Imo, and Ebonyi State
(2023-07)
Reports to the Chief Commercial Officer (CCO). Support CCO in achieving Top line & Bottom Line targets. Covers 13 Super stores across Rivers, Delta, Anambra, Imo, and Ebonyi State.
- Department Profitability
- MIS
- Competition mapping – edge above competition
- Planogram/ Visual Merchandizing
Fresh Food Manager - SUNDRY MARKETS NIG LTD - Edo State
(2018-11 - 2023-06)
Pioneered the first fresh food set up in Benin Edo state. Head of production i.e (Bakery unit, Pastry unit, Kitchen unit, Confectionery unit, sales team Fruit and Vegetables, Butchery and Perishables.) Promoted to Operations Manager Fresh Division Edo Zone, July 2021. Managed a total of 84 staffs managers inclusive.
- Maximizing of manpower to achieve Optimum results in all production unit
- Daily production of varieties of Bread of 25 bags per Super store
- Occasionally checking of food cost to reduce high cost of production
- Yearly turnover increased from N 572,517,269.01-N 1,204,813,325.08
- Increased sales yearly by approximately 50%
- Follow up on managers of the various unit on order placement, staff issues, customer complaints and sales review
- Monthly in-house training for crew members on hygiene, Health and safety, and customer's service
- Product development and sampling
- Raw material, equipment, and man management
- Daily, weekly and monthly reporting of operations
Head (Manager), Production - FOODCO Nigeria - Ibadan
(2017-08 - 2018-10)
Production of bread, pastries, cooked foods for five retail Super stores and five Restaurants.
- Batching and scheduling production orders to the tune of 180 bags per day
- Managing equipment down time to the barest minimum
- Strong knowledge of equipment such as; Rotary Macadams ovens, Cabinet Ovens, Mixers, etc.
- Planned and adjusted production to suit the newly opened outlet in Apata Ibadan
- Reduced raw material usages by designing a template for tracking material usages
- Reduced finished products wastages by following up with both production and outlets' sales on daily bases
- Increased bread distributor's data base from six to ten distributors with higher area coverages
- Reduced productions staff's absconding by creating a friendlier working conditions
- Follow up on production schedule to reduce production/ operational risk
- Ensure topmost factory hygiene standards for all production unit
- Improve on the menu on ground and developed food combos with high GP
- Do daily pep talk with team to ensure they know what their targets and how to follow through
- Occasional customer's service and relationship training for both old and new staffs
Production Manager (Bakery/kitchen/Restaurant.) - BAKE HUB BAKERY AND DELICACIES - Ikeja, Lagos
(2016-05 - 2017-07)
Pioneered the first bakery establishment in Ikeja Lagos.
- Liaises with NAFDAC on Bread registration and SOPs
- Developed and organized the bakery and kitchen to a Recognized set up
- Trained and mentored staffs on operational standards and procedures
- Developed SOPs for production, and cleaning for all units of production
- Developed recipes standards and cost implications for all food items
- Developed production and cleaning checklist to reduce variations in all areas
- Managed production to reduce wastages as well as cost of equipment maintenance by practicing HACCP and precautionary maintenance principles
Bakery Manager - BUTTERFIELD BAKERY - Oregun, Lagos
(2014-05 - 2016-04)
Managed a total of 120 Bakery staffs.
- Follow up on the production of 120 Bags per shift
- Management of 15 Rotary Ovens, 10 two bags Mixers and automated dough divider/rounder
- Reduced "loss of sales" by ensuring product availability
- Increased customers' satisfaction and appreciation by monitoring recipe usages and outcomes
- Follow up on bakery staff to reduce truancy and absconding to ensure staff availability
- Follow up on equipment to reduce down time
- Liaises with other departments eg warehouse, HR, Inventory, Sales etc to ensure all round functionality
- Managed operations risk to the barest minimum
Operations Manager (Bakery, kitchen, cake, pastry and homemade biscuits) - CONFECTIONATELY YOURS (REMSIL NIG)
(2013-04 - 2014-04)
Productions of 8 bread types, various cakes, muffins, snacks, continental and African dishes for 5 retail food kiosk and serviced six bread distributors daily.
- Increased pastry and kitchen productions by 14% as compared to previous production chart through product consistency and quality
- Designed templates to capture production, material usages, variances and expected yields and material usages to reduce waste and pilferages
- Developed new products by improving on the old ones and sourcing for alternatives
- Increased customer patronage due to consistency of required products on shelf
- Weekly meetings with staffs, Food court executives and executive Mgts to improve on KPI
- Follow up on monthly, weekly and daily target to ensure actualization
- Encouraged the external training of the some of the bakery staff on MASTERBAKER COURSE
Business Development Manager - HIS MAJESTY'S KITCHEN - Lagos
(2011-10 - 2013-03)
Brands include: Chinese cuisines, Thai cuisines and African cuisines. Direct responsible for; 6 Food outlets and 6 Managers as well as 18 marketers.
- Ensuring steady provision of required stocks for customer's satisfaction
- Planned business expansion, marketed and increased sales throughout the Region by 12%
- Strategically positioned and established new operations
- Occasionally manages outdoor catering services of the coy, giving utmost customer's satisfaction
- Increased outdoor catering services from 4 to 6 weekly
- Ensure topnotch quality products are delivered to clients
- Developed and outlined the recipes and procedures to follow to achieve consistency
TRAINEE OPERATIONS MANAGER - FOOD STEPS - Lagos
(2010-01 - 2011-09)
Responsible for managing 3 restaurants including restaurant auditing, staff evaluation and assessment, business reviews on the restaurants, target setting and weekly budgeting, liaising with account department on stock management and meeting all requirements and deadlines set by Food steps. Adhere to company policy & legislation. Ensure staff recruitment, inductions and development training. Promoted from restaurant manager to Trainee Operations Manager July 2010.
- Delivered and exceeded budgeted sales/profit whilst increasing sales by over 15%
- Developed on hand food handling practices
- Recruited, trained, led sales and management teams
- Increased average spends
- Helped establish and develop new operations at strategically positioned restaurant
- Established quality procedures
- Contributed to sales, marketing and business planning
- Ensured all restaurants adhered to Company Health and Safety, Food Safety and Fire Safety legislation
- Co-ordinated training and development to all levels staff
Shift Supervisor - CHICKEN REPUBLIC - Benin
(2007-09 - 2009-12)
Employed into Food concepts plc. Brand owners of Chicken republic in March 2008 to pioneer their own second chicken republic restaurant in Edo state.
- Increased sales month-on-month, exceeding budgeted profit targets
- Developed outlet's team
- Implemented all key performance indicators (KPIs) including financial targets, retention of team members, team development, brand standards, training and succession planning
- Monthly turnover increased from N4, 200,000-N7, 000,000
- Achieved 40% increase in sales, top 10% in service standards
Teacher - NYSC - Isuikwato LGA, Abia state
(2006-09 - 2007-08)
Taught Mathematics, Further maths, Chemistry, Agricultural science, Home economics, Integrated science, Biology in JSS1-3 and SS1-SS3 Classes. Papil ( NCCF Fellowship head Uturu ).
