Reports To: Brand, Communications, and Social Media Coordinator

Job Summary

We are seeking an enthusiastic and detail-oriented Brand Communications and Social Media Officer to support the Brand, Communications, and Social Media team in executing strategic initiatives and day-to-day responsibilities. This role is ideal for an individual who is passionate about communications, social media,... and organisational efficiency.

Key Responsibilities

Research and Analysis:


Conduct market research, competitor analysis, and audience insights to support strategic communication plans.
Gather and organise data for social media performance reports and other analytics.


Social Media Support:


Assist in content creation, including drafting captions, sourcing visuals, and scheduling posts across platforms.
Monitor social media channels for engagement, trends, and community management.


Administrative Support:


Manage calendars, schedule meetings, and coordinate appointments related to communications and social media activities.
Maintain an organised digital filing system for campaigns, reports, and other materials.


Content Preparation:


Draft, proofread, and edit communications materials such as newsletters, presentations, and reports.
Assist in creating visual assets using tools like Canva or similar platforms.


Event Coordination:


Support planning and execution of events, including webinars, in-person activations, and brand promotions.
Liaise with vendors, stakeholders, and internal teams for seamless event execution.


Qualifications

Education:


A degree in Mass Communication, Marketing, Media Studies, or a related field.
A minimum of 4 years’ experience in the role.


Skills and Competencies:


Excellent organisational and time management skills.
Strong written and verbal communication skills.
Proficiency in Microsoft Office Suite (Word, Excel, PowerPoint) and Google Workspace.
Experience with social media management tools (e.g., Hootsuite, Buffer) is a plus.
Familiarity with Canva, Adobe Spark, or similar tools for basic graphic design.
Eagerness to learn, adapt, and contribute to a dynamic work environment.


Work Environment and Benefits


Opportunity to work with a prestigious brand in an innovative and fast-paced environment.
Hands-on experience in brand communication and social media strategy execution.
Mentorship and growth opportunities within the communications team. more

Job brief

We are looking for a Hostess to join our team and be the first point of contact for our guests. Hostess responsibilities include greeting guests, providing accurate wait times and escorting customers to the dining and bar areas. For this role, you should have solid organisational and people skills to make sure our guests have a positive dining experience from the moment they arrive... till their departure. You should also be available to work in shifts. Ultimately, you’ll ensure we provide excellent customer service and a pleasant dining experience to our guests.

Responsibilities


Welcome guests to the venue
Provide accurate wait times and monitor waiting lists
Manage reservations
Escort customers to assigned dining or bar areas
Provide menus and announce Waiter/Waitress’s name
Greet customers upon their departure
Coordinate with wait staff about available seating options
Maintain a clean reception area
Cater to guests who require extra attention (e.g. children, elderly)
Answer incoming calls and address customers’ queries
Assist wait staff as needed


Requirements and skills


Previous work experience as a Hostess or Waitress
Understanding of restaurant etiquette
Familiarity with health and safety regulations
Experience in managing reservations
Demonstrable customer-service skills
Excellent communication skills (via phone and in-person)
Strong organisational skills with the ability to monitor the entire dining and bar area
Availability to work in shifts as needed
Good physical condition to walk and stand during an entire shift
OND or first degree in Catering and Hotel Management or any relevant course more

Position Overview:

We are looking for a diligent and detail-oriented Accounts Assistant to join the finance team. The ideal candidate will support the accounting function by managing daily financial transactions, maintaining accurate records, and assisting in the preparation of financial reports. This role requires a proactive individual with strong analytical skills who can thrive in a... dynamic, fast-paced environment.

Key Responsibilities:

Administrative tasks


Filing statutory and other document.
Typing letters that are finance & account related
Posting of all data general ledger, bank statement and journals 


Financial support


Processing payments such as tax remittances and returns,
Bank reconciliation & other financial transactions
Daily checks of production unit inventory consumption with relation to sales.


Financial reporting


Reporting daily/weekly findings on inventory & sales consumption.
Any observation or occurrence during event held.


Financial data maintenance


Ensuring that financial records are accurate and up to date.
Maintaining supporting documents (GL or Journals).


Key Performance Indicators (KPIs):


Timeliness of Transactions: 100% of transactions recorded within 48 hours.
Reconciliation Accuracy: Ensure bank and cash reconciliations are error-free and completed by deadlines.
Invoice Processing: Process 95% of supplier invoices within agreed payment terms.
Budget Adherence: Identify and report budget discrepancies within 24 hours of detection.
Compliance Rate: Maintain 100% compliance with tax and financial regulations.


Objective Key Results (OKRs):


Objective: Improve financial accuracy and reporting. KR: Reduce month-end reporting errors to less than 1%.
Objective: Enhance operational efficiency. KR: Automate 50% of manual data entry tasks within six months.
Objective: Strengthen cash flow management. KR: Reduce accounts receivable outstanding balance by 20% within three months.


Skills and Competencies:


Strong numerical and analytical skills.
Proficiency in accounting software (e.g., Xero, Sage, or QuickBooks) and Microsoft Excel.
Excellent organisational skills with attention to detail.
Ability to manage multiple tasks and meet strict deadlines.
Strong communication skills for liaising with internal and external stakeholders.
A proactive and problem-solving mindset.


Experience & Educational Requirements:

Education:


A degree in Accounting, Finance, or a related field.
Part-qualified or working towards ACCA, CIMA, or equivalent qualifications is advantageous.


Experience:


Minimum 2 years of experience in an accounting or finance support role.
Experience in the hospitality industry is a plus.


Other Requirements:


Knowledge of VAT regulations and tax compliance.
Flexibility to adapt to the financial needs of a business with diverse operations.
Strong ethics and discretion in handling confidential financial information.
A commitment to continuous professional development. more

Reports To: Sous Chef

Responsible For: Line Cooks, Head Steward and Kitchen Stewards.

Purpose of Role:


Lead, supervise and motivate the culinary and kitchen staff to deliver high standards of food preparation and service.
Preparing, cooking, and presenting dishes according to set standards and recipe guidelines while maintaining cost standards.
Supervising and training Line Cooks... under your supervision during your shift.
Ensuring you and your team have high standards of food hygiene in accordance with state and federal requirements.
Monitoring portion and ensuring waste control to keep within budget.
Helping the Head Chef and Sous Chef develop new recipes and plate presentation standards.


Job Summary:

To supervise your team on a day-to-day basis to deliver quality service, consistent plate presentation, consistently following recipes and portion guides. Ensure that all meals served to guests are within the stated guidelines.

Key Responsibilities:


Deliver first class service to guests by ensuring each meal served is according to recipe and plate presentation.
Coach and train Line Cooks to become proficient in the preparation of recipes for the restaurant, and the GAIA AFRICA generally and events held in the club house. 
To show full support to senior staff, the goals of the organisation, always working continually towards providing excellent food service for all the organisation’s operations.
Checking mis-en-place on quality and quantity.
Assist Head Chef with orders, procurements and menu creation.
Ensure that dishes delivered to guests are of the highest quality and are to the organisation’s standards.
Supervision of shift staff including; maintaining discipline, personal hygiene and appearance of staff in line with the organisation’s policies.
Always maintaining hygiene and sanitary standards.
Control waste and costs to meet department budget.
Ensure potion control is utilised at every step of the production process and at service point.
Ensure all products in all storage areas are labelled and dated, all products in all storage areas must use the FIFO-First In First Out method to ensure quality and proper rotation of all food products.
In conjunction with Head Chef and Sous Chef, ensure there is adequate ingredients for daily operations.
In the absence of the Sous Chef and or the Head Chef, you are to maintain the timely and quality service in accordance with the organisation’s standards.
Complete any other tasks requested by the Sous Chef or Head Chef.


Qualifications, Experience, Skills & Competencies: 


First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
Minimum of four (4) years catering management experience.
Strong background in fine dining
Passion for food
Knowledge of current food trends
Advanced food hygiene qualification
Culinary Mathematics
Excellent organisational and analytical skills
Background in events is an added advantage.
Knowledge of leading practices in kitchen health and safety
Proficiency in the use of Microsoft office suite.


Key Performance Indicators:


Cleanliness of kitchen and dining areas.
Functionality of all catering facilities and equipment
Timeliness of meals
Level of external and internal satisfaction.
Kitchen hygiene, health and safety. more

Position Overview:

We are seeking a skilled and passionate Line Cook to join our culinary team at a luxury restaurant. The Line Cook will play a pivotal role in delivering exceptional dining experiences by preparing and presenting dishes to the highest standard. This individual must thrive in a fast-paced, dynamic environment and consistently uphold the restaurant’s commitment to excellence and... innovation.

Key Responsibilities:

Food Preparation:


Prepare menu items in accordance with standardised recipes and plating guides.
Ensure consistency in taste, portioning, and presentation.


Kitchen Operations:


Maintain a clean, organised, and sanitised workstation at all times.
Assist with stock rotation, inventory management, and minimising food waste.
Adhere to health and safety protocols, including HACCP standards.


Collaboration & Teamwork:


Work closely with the Head Chef and Chef De Partie to meet production and service deadlines.
Support team members during peak service hours and events.


Event Support:


Assist in preparing specialised menus for private events and business club functions.
Adapt to diverse cuisines and dietary preferences for various occasions.


Quality Assurance:


Ensure all dishes meet the restaurant’s luxury standards.
Provide feedback on menu items to enhance quality and innovation.


Key Performance Indicators (KPIs):


Dish Accuracy: Achieve a 95% accuracy rate in following recipes and plating guidelines.
Prep Time Efficiency: Complete assigned preparation work within designated timelines.
Waste Management: Limit food waste to less than 5% of total output.
Compliance: Ensure 100% adherence to health and safety standards.
Customer Satisfaction: Maintain positive feedback ratings on food quality in post-event or dining reviews.


Objective Key Results (OKRs):


Objective: Improve kitchen operational efficiency. KR: Reduce average preparation time by 15% within three months.
Objective: Enhance guest dining experience. KR: Develop and introduce three new seasonal dishes with luxury appeal per quarter.
Objective: Support seamless event execution. KR: Achieve a 90% success rate for special dietary requests during events.


Skills and Competencies:


Strong culinary skills, particularly in fine dining cuisine.
Excellent knife skills and expertise in a variety of cooking techniques.
Ability to multitask and remain calm under pressure.
Keen attention to detail and a commitment to quality.
A collaborative team player with effective communication skills.
Creativity and adaptability in menu planning and execution.
Experience & Educational Requirements:
Education: Diploma or certification in Culinary Arts or a related discipline.


Experience:


Minimum of 2 years’ experience as a Line Cook, preferably in a fine dining or luxury restaurant environment.
Experience in event-based catering or banquet operations is advantageous.


Other Requirements:


Flexibility to work evenings, weekends, and public holidays as required.
Physical stamina to stand for extended periods and perform manual tasks.
A commitment to maintaining a polished, professional appearance.
Knowledge of luxury dining trends and a passion for delivering outstanding guest experiences. more

Reports to: General Manager

Responsible for: All Kitchen Staff

Purpose of Role:

The post-holder will lead the kitchen to achieve the highest standards of food production, food presentation, food safety and manage the budget. Responsible for the creation of menus for the Gaby Lagos and GAIA AFRICA Club house and Events.  In your role as Head Chef, it will be your responsibility to lead the... kitchen team to be performance driven, create a culture focused on culinary excellence, cleanliness in the kitchen, always maintaining safe food standards and safe food hygiene according to state and federal requirements.  You will work according to the Company’s agreed upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards. The ability to demonstrate effective and co-operative teamwork with all colleagues at all levels. 

Key Responsibilities:


Provide a high standard of food production that best serves the needs of Gaby Lagos and GAIA Africa Club house.
Ensure the kitchen is managed efficiently and professionally.
Manage Kitchen operations in line with the budget.
Ensure daily, weekly and monthly inventory is completed.
Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to par levels set by the Company.
Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements.
Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.


Other Duties/Responsibilities:


Responsible for the day-to-day running of the kitchen as directed by the General Manager.
Responsible for producing Menus to cater to Gaby Lagos, GAIA House and Events.
Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
Achieve food cost targets and objectives set by the Company.
Produce daily and or weekly specials for Gaby Lagos.
Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff.
Ensure all weekly, daily and monthly cleaning schedules are adhered to. 
Ensure consistency of food quality and presentation.
Attend meetings as directed by the Company.
Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
Help prevent waste of food, over ordering and over production.
Manage all company procedures, including updating of recipes and kitchen staff schedule.
The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly in conjunction with the General Manager.
Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
To undertake any other duty and responsibility considered necessary by the General Manager.


Qualifications, Experience, Skills & Competencies: 


First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
Minimum of eight (8) years catering management experience
Strong background in fine dining
Passion for food
Knowledge of current food trends
Advanced food hygiene qualification
Culinary Mathematics
Excellent organisational and analytical skills
Background in events is an added advantage.
Knowledge of leading practices in kitchen health and safety.
Proficiency in the use of Microsoft office suite.
Key Performance Indicators/OKRs:
Cleanliness of kitchen and dining areas.
Adherence to Health & Safety Regulations (including team’s grooming).
Functionality of all catering facilities and equipment
Timeliness & consistency of meals.
Level of external and internal satisfaction.
Ensure the effective operation of the kitchen and departmental functions through the provision of team management and service delivery.
Minimise number of incidents/issues during assigned shift.
Establish strong brand partnerships and execute in-house events & client events that drive monthly sales.
Reduce cost of sales and other expenses to below 30% revenue monthly.
Monitor and decrease inventory and reduce waste by 30% of previous month.
Ensure that staff receive appropriate training and render excellent service through recipe knowledge consistency.
Ensure that the appropriate cleaning and food storage plan is in place and implemented in line with state laws and Gaby SOP. No write ups by local or state authorities.
Ensure staff are trained on menu engineering, stock and inventory taking, food costing, HACCP, service temperature, food plating & presentation.
Assist with developing creative content for profitable ad campaigns and promotions. more

Waitress assists restaurant patrons by noting their order, serving tables their requested meals, and preparing bills at the end of the table's meal. Waitress is also responsible for asking customers if they are satisfied with their meal and providing any assistance should the customer not be satisfied.
To be successful as a waitress you must have the endurance to stand for long hours and have... patience with difficult customers. A good waitress anticipates the needs of customers and provides all services in a friendly manner.
Waitress Responsibilities:

Greets customers and hand out menus.
Takes meal and beverage orders from customers and place these orders in the kitchen.
Makes menu recommendations and inform patrons of any specials.
Delivers meals and beverages to tables when they have been prepared.
Checks that customers are satisfied with their meal.
Prepares the bill for tables when requested.
Cash up bills and ensure that the correct amount has been paid.
Administers change to tables if needed.

Waitress Requirements:

OND certification
Minimum of two (2) years’ experience as a Waitress.
Endurance to walk and stand for long hours.
Flexible work hours.
Ability to remain calm and professional with difficult customers.
Excellent interpersonal skills.
Coordination to carry plates or trays without dropping anything. more

We seek an Administrative and Community Officer for immediate employment.
We are seeking a motivated and detail-oriented individual to join our team as a Membership and Programmes Officer at our private club dedicated to empowering women leaders.
This position offers a unique opportunity to gain hands-on experience in programme development, event coordination, and member engagement.
The Officer... will support the Membership & Programmes Coordinator in designing, implementing, and overseeing programmes that align with the club's mission.

Key Responsibilities
Programme Development Support:

Assist in researching to identify themes for club programs.
Collaborate with the Programmes Coordinator to set program goals.
Support the design of innovative programmes for education, networking, and mentoring.
Help develop and maintain a comprehensive annual programme calendar.

Programme Management Support:

Assist in coordinating logistics, venue selection, and budgeting for club programmes.
Collaborate with stakeholders to ensure smooth execution of programmes.
Help maintain a speaker database and serve as a point of contact for programme contributors.
Support accurate record-keeping for programme evaluation.

Membership Engagement Support:

Assist in membership engagement and retention processes.
Help communicate updates with members through approved channels.
Assist with membership documentation and data management as of when needed
Encourage member participation in various club programmes and events.

Stakeholder Collaboration Support:

Align programme initiatives with the club's objectives.
Represent the club at external events as needed.

General:

Assist with general tasks as delegated by members of the team.

Skills & Qualifications

Bachelor’s Degree in a related field.
Minimum of three (3) and maximum of six (6) years experience.
Interest in program coordination and event planning.
Strong organisational skills with the ability to manage multiple projects simultaneously.
Excellent communication and interpersonal skills.
Proficiency in technology platforms for programmes management and marketing.
Basic office computer skills (Word, Excel, PowerPoint, Adobe, Outlook, etc.) for business communication.
Knowledge of women's leadership development programmes and industry trends is a plus.
Proactive and resourceful mindset.
Flexibility to assist with occasional evening or weekend events. more

Reports to: CEO
Responsible for: All Kitchen Staff
Purpose of Role:
The post-holder will lead the kitchen to achieve the highest standards of food production, food presentation, food safety and manage the budget. Responsible for the creation of menus for the Gaby Lagos and GAIA AFRICA Club house and Events.  In your role as Head Chef, it will be your responsibility to lead the kitchen team to... be performance driven, create a culture focused on culinary excellence, cleanliness in the kitchen, always maintaining safe food standards and safe food hygiene according to state and federal requirements.  You will work according to the Company’s agreed upon budget for your department. You will be responsible for the efficient running of the kitchen, striving to improve the quality of food, and maintain standards of plate presentation according to recipes and the Company’s standards. The ability to demonstrate effective and co-operative teamwork with all colleagues at all levels. 
Key Responsibilities:

Provide a high standard of food production that best serves the needs of Gaby Lagos and GAIA Africa Club house.
Ensure the kitchen is managed efficiently and professionally.
Manage Kitchen operations in line with the budget.
Ensure daily, weekly and monthly inventory is completed.
Provide forecast and manage requisition of kitchen needs in a timely manner and ensure that food products are ordered to par levels set by the Company.
Develop staff in achieving consistency in high standards of food production, maintain the cleanliness to the kitchen to state and federal requirements.
Ensure that food products from outside vendors are received in accordance with the Company’s standards and state and federal requirements.

Other Duties/Responsibilities:

Responsible for the day-to-day running of the kitchen as directed by the F&B manager.
Responsible for producing Menus to cater to Gaby Lagos, GAIA House and Events.
Responsible for the daily, weekly and monthly requisitions of all kitchen items in accordance with the budget.
Achieve food cost targets and objectives set by the Company.
Produce daily and or weekly specials for Gaby Lagos.
Produce in conjunction with Sous Chef, Chef De Partie and other Chefs, menus, description of menu items, costing when necessary and the photography of menu items for consistency as well as for promotional purposes.
Provide support and training to all Chefs and kitchen staff with menu knowledge, job role expectations, and development of kitchen staff.
Ensure all weekly, daily and monthly cleaning schedules are adhered to.
Ensure consistency of food quality and presentation.
Attend meetings as directed by the Company.
Ensure that all staff follow the policies set forth by the Company and State/Federal requirements.
Conduct regular audits of kitchen and storage areas to ensure that all food safety/safe hygiene standards are being adhered to.
Help prevent waste of food, over ordering and over production.
Manage all company procedures, including updating of recipes and kitchen staff schedule.
The ability to demonstrate effective handling of guest complaints/compliments and deal with them accordingly.
Ensure that all menu items are prepared according to the recipe and served, ensuring that portion control is utilised to ensure each menu item is within cost guidelines.
To undertake any other duty and responsibility considered necessary by the CEO.

Qualifications, Experience, Skills & Competencies: 

First degree in any of the following: Catering/Culinary Management, Hospitality Management, Food Science and Technology, Home Economics /Nutrition or a related discipline and professional certification relevant to the role.
Minimum of eight (8) years catering management experience
Strong background in fine dining
Passion for food
Knowledge of current food trends
Advanced food hygiene qualification
Culinary Mathematics
Excellent organisational and analytical skills
Background in events is an added advantage.
Knowledge of leading practices in kitchen health and safety.
Proficiency in the use of Microsoft office suite.

Key Performance Indicators/OKRs:

Cleanliness of kitchen and dining areas.
Adherence to Health & Safety Regulations (including team’s grooming).
Functionality of all catering facilities and equipment
Timeliness & consistency of meals.
Level of external and internal satisfaction.
Ensure the effective operation of the kitchen and departmental functions through the provision of team management and service delivery.
Minimise number of incidents/issues during assigned shift.
Establish strong brand partnerships and execute in-house events & client events that drive monthly sales.
Reduce cost of sales and other expenses to below 30% revenue monthly.
Monitor and decrease inventory and reduce waste by 30% of previous month.
Ensure that staff receive appropriate training and render excellent service through recipe knowledge consistency.
Ensure that the appropriate cleaning and food storage plan is in place and implemented in line with state laws and Gaby SOP. No write ups by local or state authorities.
Ensure staff are trained on menu engineering, stock and inventory taking, food costing, HACCP, service temperature, food plating & presentation.
Assist with developing creative content for profitable ad campaigns and promotions. more

Job Summary:
We are looking for a talented and creative Experienced Pastry Chef to join our culinary team. The ideal candidate will possess a strong background in preparing a wide variety of desserts, pastries, and baked goods, while maintaining the highest standards of quality and presentation. You will be responsible for overseeing the pastry section of the kitchen, ensuring that all items meet... the required standards and are delivered in a timely manner. You will also contribute to menu development and collaborate with the broader kitchen team to deliver an outstanding culinary experience to our guests.
Key Responsibilities:

Prepare and present a variety of high-quality desserts, pastries, and baked goods, ensuring consistency in taste, texture, and presentation.
Design and create new pastry items for menus, including special seasonal and event-specific offerings.
Manage the daily operations of the pastry section, including ingredient preparation, baking, and plating of desserts.
Oversee and train junior pastry chefs and kitchen staff, ensuring adherence to recipes, techniques, and presentation standards.
Ensure that all pastry items are prepared in accordance with food safety regulations, maintaining the highest standards of hygiene and cleanliness in the kitchen.
Maintain inventory of pastry supplies, including managing ordering, stock rotation, and minimising waste.
Work closely with the Head Chef and other kitchen staff to ensure seamless coordination between all kitchen sections.
Stay current with industry trends, techniques, and ingredients, and introduce creative ideas to improve the pastry menu.
Handle customer requests and feedback related to desserts, ensuring a high level of satisfaction.
Ensure that all equipment in the pastry kitchen is properly maintained and report any issues to the Head Chef or management.

Qualifications and Experience:

Proven experience as a Pastry Chef in a high-end restaurant, hotel, or hospitality setting.
Formal culinary training with a focus on pastry arts (diploma certification in pastry or baking will be an added advantage.
Strong technical skills in baking, dessert preparation, and pastry decoration.
Ability to create innovative and visually appealing desserts.
Excellent time management skills and the ability to work in a fast-paced environment.
Experience in leading, training, and mentoring junior staff members.
Knowledge of food safety and sanitation regulations, with a commitment to maintaining a clean and organised kitchen.
Ability to work collaboratively with other chefs and kitchen staff.

Preferred Skills:

Experience in creating desserts for special dietary requirements (e.g., gluten-free, vegan, etc.).
Ability to work under pressure while maintaining a high level of detail and quality.
Strong organisational skills and attention to detail.

Working Conditions:

This position requires working in a professional kitchen with exposure to heat, cold, and kitchen equipment.
Standing for extended periods and lifting heavy items may be necessary.
Flexibility to work evenings, weekends, and holidays, as required by the demands of the business.

Salary:

Competitive and commensurate with experience and qualifications. more