About this role

Job Description

We are looking for an experienced leader to oversee both front-of-house (FOH) and back-of-house (BOH) operations, driving daily efficiency, strong financial performance, high guest satisfaction, and strict regulatory compliance.
You will act as the crucial link between senior executive leadership and site-level management teams.

Responsibilties

Operations & Service Delivery:

Direct daily FOH and BOH activities to guarantee smooth service execution.
Monitor order accuracy, preparation speed, food presentation, and overall customer satisfaction.
Handle escalated customer complaints and turn critical feedback into service recovery.

Financial Management:

-Manage operational budgets, food and beverage cost percentages, labor overhead, and daily/monthly P&L (Profit and Loss) reporting.

Team Leadership & Development:

Recruit, onboard, schedule, train, motivate, and appraise floor managers, kitchen, bar, and service staff.
Conduct performance reviews, enforce company standards, and run staff recognition programs.

Inventory & Supply Chain:

Oversee stock levels, inventory audits, waste logs, and supplier/vendor relationships.
Manage procurement, supplier negotiations, and stock counts to prevent shortages, waste, or spoilage.
Ensure proper food rotation, storage safety, and proactive equipment maintenance.

Compliance & Hygiene:

Ensure strict adherence to health, food safety, and sanitation standards.
Maintain high standards of cleanliness and organization across kitchens, dining spaces, and storage areas.

Minimum Requirements

Education: B.Sc. or HND in Hospitality Management, Business Administration, Marketing, or a related field.
Experience: 5+ years of progressive leadership experience in restaurant management or broader hospitality environments.
Culinary training or professional industry certifications are highly advantageous.
Age: 35 - 50 years old

Financial Acumen: Strong commercial awareness with full P&L literacy.
People Leadership: Exceptional interpersonal, team-building, and conflict-resolution skills.
Operations Management: Proven ability to multi-task with a highly customer-centric approach.
Resilience: Ability to thrive and maintain composure under pressure in a fast-paced environment.
Technical Proficiency: Competency in POS systems, Microsoft Office (especially Excel), and inventory software (e.g., Procure Wizard).
Availability: Flexible schedule, including days, evenings, weekends, and public holidays.

Additional Requirements:

Demonstrable hands-on leadership experience is essential for this role; please only apply if you meet these requirements.
Candidates holding an ND or NCE may be considered for an interview if they possess extensive experience in restaurant operations.

N280,000 - N350,000 per month.

Bonuses:

23rd November, 2026.