Job Description

Primary Purpose of the Role

• To provide high-quality teaching and training in community development practice at undergraduate and/or postgraduate level.
• To lead curriculum development, implementation and review in the area of community development.
• To engage in research, innovation and community-engagement activities aligned with AMIU’s mission of developing transformational health and development practitioners in Africa.
• To supervise and mentor students (both undergraduate and postgraduate) in coursework, fieldwork/practicum and research.
• To contribute to academic administration, quality assurance, accreditation, partnerships and resource mobilisation for the department.

Key Responsibilities

In line with AMIU’s lecturer job adverts, responsibilities may include:

• Teaching & Learning
  • Deliver lectures, seminars/tutorials and practical sessions in community development practice (e.g., community mobilisation, participatory development, monitoring & evaluation, gender & development, livelihood programmes, social policy, community health & development linkages).
  • Develop course materials (syllabi, lecture notes, handouts, assessments) including e-learning/virtual content as required.
  • Supervise student fieldwork/practicum in community development settings, and evaluate student progress, assignments/exams and provide timely feedback.
  • Contribute to enhancing student retention, progression, and widening participation.
• Curriculum & Programme Development
  • Lead or participate in the design, review and development of new and existing programmes/courses in community development practice.
  • Engage with external stakeholders (industry, NGOs, government, donors) for programme validation and practicum links.
  • Ensure alignment of programmes with regulatory/accreditation requirements (e.g., for Commission for University Education (CUE), other regulatory bodies or  itsequivalent) and AMIU policy.
• Research, Innovation & Community Engagement
  • Undertake individual and collaborative research in community development practice; publish in peer-reviewed journals.
  • Seek and attract research funding/grants, and participate in income-generating activities for the department.
  • Participate in community outreach, extension activities and partnerships that advance AMIU’s mission in Africa.
• Student Supervision & Mentoring
  • Supervise honours, master’s and/or doctoral students (as relevant) in their research projects/dissertations.
  • Provide academic mentorship and career guidance to students in the community development field.
• Quality Assurance, Accreditation & Administration
  • Adhere to and support academic quality assurance processes; maintain standards and contribute to accreditation of programmes.
  • Participate in departmental/ faculty meetings, serve on committees, contribute to strategic planning and departmental administration.
• Other Duties
  • Perform other duties as assigned by the Head of Department or Dean, consistent with lecturer level expectations.
  • Contribute to marketing of programmes and profile-building for the department and AMIU.

Qualifications

Essential qualifications & experience

• A PhD in Community Development, Development Studies, Social Work, Public Health,  Community Health (with strong community development component), or equivalent field from a recognised university.
• At least three (3) years’ full-time teaching experience at university level in relevant field OR equivalent significant research/industry experience (six (6) years).
• Evidence of peer-reviewed publications (for example, minimum publication points as per AMIU framework: e.g., 32 points total, 24 from refereed journals)
• Supervision of postgraduate students (at least three to completion) is desirable.
• Membership or registration with a relevant professional body (if applicable) – e.g., for community development practitioners or public health practitioners.
• Strong computer literacy and familiarity with Learning Management Systems (LMS) and virtual/online teaching methodologies.

Desirable qualifications & experience

• Evidence of attracting research funding/grants.
• Experience in curriculum development and programme accreditation processes.
• Experience working in community development contexts (NGO, government, international development) in Africa.
• Ability to engage with external stakeholders (industry, NGOs, government) for practicum and student internships.
• Good interpersonal, communication and team-working skills.
• High level of integrity, ethical practice, commitment to student centred learning, multicultural sensitivity.

Skills & Competencies

• Excellent oral and written communication skills; ability to present at conferences, publish research, write grant proposals.
• Excellent planning, organisational and time-management skills (for teaching, research, supervision and administrative roles).
• Ability to use digital teaching tools and adapt to virtual/hybrid teaching environments.
• Demonstrated ability to supervise students, mentor juniors and collaborate in teams.
• Strategic and creative thinker with ability to contribute to departmental growth, income generation and programme innovation.
• Commitment to academic quality, ethical standards, and community-engaged scholarship.

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Main Purpose of the Job

Responsible for monitoring and controlling food and beverage costs in the cafeteria by managing inventory, verifying purchases, analysing consumption patterns, and reducing waste. Ensures accurate recipe costing, supplier compliance, and alignment with budget targets while maintaining quality and regulatory standards. In addition, oversees the performance and operational efficiency of assigned university business units, ensuring they run sustainably, meet revenue targets, and deliver excellent customer service. Collaborates with kitchen, procurement, finance, and other unit teams to optimize cost efficiency, strengthen operational processes, and support the university’s overall business and service goals.

Key Responsibilities

• Cost Monitoring and Analysis: Track food, beverage and operational expenses to ensure they align with budgets.  Analyse variances between actual and projected costs to identify areas of improvement.
• Inventory management: Monitor stock levels of ingredients and supplies to prevent overstocking or shortages.  Conduct regular inventory audits to minimize waste, theft or spoilage
• Menu Costing: Calculate the cost of each menu item based on ingredient prices, portion sizes, and preparation methods.  Ensure pricing supports profitability while remaining competitive.
• Budget preparation: Assist in creating and managing the cafeteria’s budget, forecasting expenses, and setting financial targets.
• Vendor and Supplier Coordination: Negotiate with suppliers for cost-effective pricing and quality ingredients.  Monitor supplier performance to ensure timely deliveries and adherence to agreements.
• Waste Reduction: Identify sources of waste (e.g., excess portions, spoilage) and implement strategies to minimise them, such as portion control or repurposing leftovers.
• Financial Reporting: Prepare reports on costs, profits, and financial performance for management. Provide insights and recommendations to improve efficiency.
• Compliance and Standards: Ensure adherence to food safety regulations, quality standards and University financial policies.
• Strategic & Operational Management: Develop and implement business plans for each unit in alignment with the university’s strategic objectives. Oversee day-to-day operations to ensure efficiency, quality, compliance, and customer satisfaction, Conduct regular performance reviews of all units and implement improvement actions. ⁠
• Compliance, Quality, & Risk Management: Ensure all business units comply with university policies, legal requirements, and health & safety standards.
• Implement quality assurance processes and manage operational risks.

Qualifications

Education, knowledge and experience

• Bachelors Degree in Accounting, Finance or Business Administration, Hotel Management, or related field.
• Certification in cost control, inventory management or accounting (CPA 2).
• Two to three (2-3) years of experience in food and beverage operations, such as working in a kitchen as a supervisor, storekeeper, or cashier in a cafeteria, restaurant, or similar setting.
• Exposure to inventory tracking, stock management or basic cost control tasks.
• Familiarity with food preparation processes and portion control.
• Strong knowledge of inventory and purchasing systems.
• Proficient in accounting software and F&B software.
• Familiarity with inventory management systems and point-of-sale (POS) systems.
• Strong knowledge of Microsoft Excel for budgeting, cost analysis and reporting.
• Understanding of food costing and menu pricing techniques.

Skills and competencies

• Attention to detail to ensure accurate inventory and cost calculations.
• Communication skills to coordinate with suppliers, staff and management.
• Problem-solving abilities to address cost variances or operational inefficiencies.
• Experience in a high-volume cafeteria or institutional catering setting.
• Knowledge of local food safety and procurement regulations.
• Strong organizational and communication skills.
• Team working skills and collaboration.