Chief Operating Officer (COO)

KEY RESPONSIBILITIES

• Oversee day-to-day operations across the farm, roastery, cafés, and restaurant.
• Translate business strategy into operational plans, budgets, and measurable KPIs.
• Manage farm operations, production, harvesting, processing, and integration with roasting, packaging, and distribution.
• Drive profitability, cost control, margin improvement, and overall P&L performance across all business units.
• Oversee procurement, supply chain, inventory, and vendor relationships.
• Lead new outlet openings, farm expansion, and wholesale growth initiatives.
• Develop SOPs, reporting dashboards, and operational systems to improve efficiency.
• Lead and coach the Farm Manager, Heads of Department, and Outlet Managers.
• Ensure compliance with applicable food safety, NAFDAC, agricultural, environmental, and labour regulations.
• Maintain consistent product quality, service standards, and customer experience.

REQUIREMENTS & QUALIFICATIONS

• Bachelor’s degree in Business Administration, Operations, Agribusiness, Hospitality, or a related field. An MBA is an added advantage.
• 8–12 years of relevant experience, including at least 4 years in a senior operations role within F&B, hospitality, retail, or FMCG.
• Proven experience managing multi-unit operations.
• Farm operations or agro-processing experience is a strong advantage.
• Strong financial acumen, including P&L ownership and cost management.
• Excellent leadership, negotiation, and communication skills.
• Proficiency in ERP/POS systems and reporting tools.