Food Operations Manager
About the role
DreamPod is seeking a Food Operations Manager in Ibadan, Nigeria, to lead its food and beverages operation from production through service and fulfilment. You will be accountable for food safety, customer experience, revenue, cost control and profitability.
This role combines hands-on operational leadership with commercial oversight. You will help the team deliver consistent food quality and reliable service while managing resources carefully and identifying practical ways to improve performance.
What you will do
- Coordinate daily food and beverage production, service and fulfilment, ensuring teams work together effectively.
- Maintain food safety and hygiene practices across preparation, storage, handling and service.
- Plan staffing, production volumes and stock levels to meet demand while limiting waste.
- Monitor ingredient use, purchasing, inventory and operating costs to support profitability.
- Track revenue and operational performance, investigate gaps and recommend improvements.
- Establish clear quality and service standards, and support staff in meeting them.
- Address customer feedback and resolve service issues promptly and respectfully.
- Work with suppliers and internal teams to maintain dependable supplies and smooth operations.
- Coach team members, clarify responsibilities and promote safe, organised working practices.
- Provide clear updates on performance, risks and operational priorities.
What you need
Must-haves
- Experience managing food and beverage operations, including production and customer-facing service or fulfilment.
- Practical knowledge of food safety, hygiene, stock management and waste reduction.
- Ability to manage costs, interpret sales and operating figures, and make sound commercial decisions.
- Experience leading teams, organising workloads and maintaining standards during busy periods.
- Clear communication, problem-solving skills and a strong focus on customer experience.
- Ability to work in Ibadan, Nigeria.
Nice-to-haves
- Relevant training in food safety, hospitality or operations management.
- Experience improving operational processes or service delivery.
- Familiarity with inventory, sales or food operations management systems.
How to apply
Prepare your CV and a short statement explaining your relevant food and beverage leadership experience. Highlight examples of how you have improved food safety, service quality, revenue or cost control. Submit your application through the recruitment channel provided by DreamPod.
A day in the life
Your day at DreamPod in Ibadan starts with a review of expected demand, available stock, staffing and any issues carried over from the previous shift. You check storage conditions and preparation areas, then brief the team on production quantities, responsibilities and service priorities. If supplies are delayed or staffing changes, you adjust the plan without compromising food safety or quality. As production and service get underway, you move between preparation, service and fulfilment to check consistency, spot delays and support staff during busy periods. You respond to customer concerns respectfully and work with the team to resolve the underlying problems. Later, you review sales, ingredient use, waste and purchasing needs. You follow up with suppliers and internal teams, investigate unexpected costs or stock differences, and coach staff where standards need attention. Before close, you check that remaining stock is stored safely, cleaning tasks are completed and records are updated. You share a clear summary of performance, unresolved risks and priorities for the next day.
Your first 3 months
First week
- Meet the team and learn how production, service, fulfilment and purchasing currently work. - Review food safety routines, storage conditions and hygiene practices; address urgent risks with the relevant team members. - Get familiar with available sales, stock, purchasing and waste records. - Observe busy periods and customer feedback to identify immediate service challenges.
First month
- Establish a baseline for revenue, ingredient costs, waste, stock availability and service performance using available records. - Clarify daily responsibilities and introduce or refine practical opening, service and closing checks. - Review staffing, production plans and reorder routines against actual demand. - Agree priority improvements with the relevant internal teams and coach staff on consistent quality and hygiene standards.
Second month
- Test adjustments to production quantities, ingredient use and stock rotation to reduce avoidable waste. - Work with suppliers on recurring availability, quality or delivery issues. - Refine team coordination during busy periods to improve service and fulfilment reliability. - Review results against the first-month baseline and explain progress, gaps and next steps.
Third month
- Assess which changes have improved food safety, customer experience, cost control and profitability. - Make effective routines part of daily operations, with clear ownership and regular checks. - Use sales patterns and customer feedback to recommend practical revenue opportunities without compromising quality. - Review team development needs and provide targeted coaching. - Present a concise operational review and priorities for the next three months.
Perks
Trainings, Meals and other perks provided
Other details
We are running a rolling interview, as soon as your application comes in, we will review