Restaurant Manager (Eatery, Kitchen & Bakery)

Restaurant Manager (Eatery, Kitchen & Bakery)

Location: Agege, Lagos Employment Type: Full-time Department: Food Service Reports To: Director of Operations / General Manager

Job Summary

The Restaurant Manager is responsible for the overall management and daily operations of the Eatery, Kitchen, and Bakery, ensuring efficient operations, excellent customer service, consistent product quality, effective staff performance, cost control, and compliance with approved operational standards. The role oversees staff, production and service coordination, inventory, food safety, quality control, wastage management, equipment, customer experience, and departmental performance, while supporting the achievement of the organization’s operational and financial objectives.

Key Responsibilities

• Manage and coordinate the daily operations of the Eatery, Kitchen, and Bakery from opening to closing.
• Lead, supervise, schedule, and monitor staff performance, attendance, productivity, and compliance with assigned responsibilities.
• Ensure prompt, courteous, professional, and consistent customer service.
• Handle customer complaints and resolve operational issues promptly, escalating major concerns to management.
• Train, coach, and develop staff on service standards, food preparation, hygiene, safety, and company procedures.
• Ensure consistent food and bakery quality, taste, portioning, presentation, and product standards.
• Ensure production follows approved recipes, specifications, portion sizes, and production schedules.
• Monitor food safety, sanitation, hygiene, PPE, proper food handling, storage, labelling, and temperature control.
• Conduct regular quality checks on raw materials, prepared meals, baked products, and finished products.
• Monitor stock usage, inventory levels, production quantities, wastage, spoilage, and pilferage to control operational costs.
• Ensure proper use, storage, and accountability of ingredients, equipment, supplies, and other company resources.
• Monitor equipment and facility conditions and promptly report faults and maintenance requirements.
• Monitor departmental sales, operational performance, expenses, and KPIs against approved targets.
• Work with management to identify opportunities to improve service quality, operational efficiency, customer satisfaction, and profitability.
• Maintain accurate records of sales, production, inventory, wastage, staff activities, incidents, and other operational information.
• Prepare and submit accurate weekly and monthly operational reports to the Director of Operations / General Manager.
• Ensure compliance with company policies, food safety standards, operational procedures, and regulatory requirements.
• Maintain a clean, organized, safe, and professional environment across the Eatery, Kitchen, Bakery, and dining areas.
• Take responsibility for the overall performance and discipline of the restaurant team.
• Perform other duties as assigned by management.

Requirements

• Bachelor’s Degree, HND, or equivalent in Hospitality Management, Hotel Management, Catering, Food Science, Business Administration, or a related field.
• Minimum of 3 years’ experience in restaurant, hotel, catering, bakery, or food service operations.
• Minimum of 2 years’ supervisory or managerial experience in a similar environment.
• Strong knowledge of restaurant, kitchen, bakery, and food service operations.
• Good knowledge of food safety, hygiene, sanitation, and HACCP principles.
• Strong leadership, people management, customer service, communication, and problem-solving skills.
• Good understanding of inventory, cost, wastage, production, and operational controls.
• Strong organizational and reporting skills.
• Ability to manage multiple teams and priorities in a fast-paced environment.
• Ability to work with minimal supervision, take initiative, enforce standards, and drive accountability.

Salary

N120,000 - N150,000 per month.

Application Closing Date

29th October, 2026.