Restaurant Manager

Restaurant Manager

Restaurant Manager

• Job Type Full Time
• Qualification BA/BSc/HND
• Experience 3 - 5 years
• Location Abuja
• Job Field Food, Beverage and Hospitality

Job Summary

• The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining high food safety and hygiene standards, managing staff performance, controlling operational costs, and achieving the restaurant’s sales and profitability targets.
• The successful candidate will provide strong leadership, coordinate front-of-house and kitchen operations, maintain service quality, and ensure that customers enjoy a professional, welcoming, and memorable dining experience.

Key Responsibilities

• Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.

• Ensure the restaurant opens and closes according to established procedures.

• Coordinate kitchen, bar, and front-of-house activities.

• Monitor service delivery, food presentation, order accuracy, and customer waiting times.

• Ensure compliance with company policies, operational procedures, and service standards.

• Maintain a clean, organized, and professional restaurant environment.

• Staff Management and Leadership

• Recruit, train, supervise, and evaluate restaurant employees in line with company procedures.

• Prepare staff schedules and ensure adequate staffing during operating hours.

• Assign duties, monitor performance, and promote teamwork and accountability.

• Conduct staff briefings, training sessions, and performance reviews.

• Address disciplinary issues professionally and recommend appropriate action when necessary.

• Maintain high standards of punctuality, grooming, conduct, and customer service.

• Customer Service and Guest Relations

• Ensure customers receive prompt, courteous, and professional service.

• Handle customer complaints, inquiries, and special requests effectively.

• Resolve service-related issues promptly while protecting the restaurant's reputation.

• Monitor customer feedback and implement improvements where necessary.

• Build customer loyalty and encourage repeat business through consistent service excellence.

• Financial and Cost Control

• Monitor daily sales, expenses, cash handling, and payment reconciliation.

• Prepare and review daily, weekly, and monthly operational reports.

• Control food, beverage, labour, and other operating costs.

• Monitor inventory usage,