Restaurant Manager

Restaurant Manager

Location: Ikoyi, Lagos

Employment Type: Full-time

Reports To: MD / CDEO

Role Summary

E’Sorae Group is looking for an entrepreneurial, commercially driven, hands-on and results-oriented Restaurant Manager to take full responsibility for the overall management and performance of the restaurant. The Restaurant Manager will be responsible for ensuring the restaurant consistently delivers excellent food, exceptional customer experience, strong operational standards and profitable business performance. The role requires a manager who is comfortable working in the business and on the business—actively engaging in daily restaurant operations while also taking ownership of sales, profitability, people management, cost control, customer experience, compliance and continuous business improvement. The Restaurant Manager will provide visible leadership on the restaurant floor, ensure operational discipline across all shifts, develop and manage the restaurant team, monitor business performance and implement initiatives that improve revenue, efficiency, customer retention and profitability.

Key Responsibilities

• Translate business objectives and revenue targets into clear restaurant operating plans, priorities and measurable actions.

• Lead daily restaurant operations, ensuring all functions are adequately staffed, operationally ready and compliant with approved SOPs.

• Drive sales, revenue and profitability, monitor performance against targets and implement corrective actions to close performance gaps.

• Develop commercial initiatives that improve revenue and customer retention without compromising the guest experience.

• Own the guest experience, ensuring consistent service standards and personally managing significant or recurring customer complaints.

• Coordinate Front of House, Kitchen, Bar and support functions to maintain efficient service flow and resolve operational bottlenecks.

• Lead workforce planning, manpower deployment, team performance, coaching and capability development within approved budgets.

• Ensure compliance with food safety, hygiene, health & safety, grooming, housekeeping and service standards, with timely closure of identified gaps.

• Own inventory, procurement, food cost, waste and stock-control processes, working closely with the Head Chef and relevant stakeholders.

• Monitor restaurant assets, equipment and facilities, ensuring readiness, preventive maintenance and timely escalation of faults.

• Use operational and commercial data to identify trends, control costs, improve productivity and drive continuous improvement.

• Maintain effective financial and operational controls, investigate variances and escalate material exceptions.

• Ensure business continuity during operational disruptions and take timely decisions within delegated authority.

• Provide Management with regular reports and updates on sales, profitability, customer experience, staffing, inventory, costs, operational risks and improvement initiatives.

• Uphold White Tree's brand and service culture, ensuring employees consistently demonstrate professionalism, hospitality, product knowledge and customer engagement.

• Candidate Requirements

• Bachelor's Degree (B.Sc. / B.A.) in Hospitality Management, Business Administration, Hotel Management or a related field is required; an MBA / M.Sc. is an added advantage.

• Minimum 7 years of relevant experience in restaurant, hospitality or food service operations, with at least 3 years in a supervisory / management role.

• Proven experience managing restaurant operations, sales performance, food cost, inventory, staffing and customer experience.

• Strong commercial and financial acumen, with the ability to understand P&L, revenue, gross margin, food cost, labour cost, waste and other key restaurant performance indicators.

• Demonstrated ability to lead, coach and hold teams accountable for performance and service standards.

• Strong knowledge of food safety, hygiene, health & safety and restaurant operating standards.

• Strong analytical, problem-solving and decision-making skills, with the ability to use data to identify performance gaps and improvement opportunities.

• Excellent communication, interpersonal and customer service skills.

• Experience with restaurant POS, inventory / stock management and other hospitality / ERP systems.

• Strong procurement, supplier coordination and cost-control capabilities.

• Ability to work effectively in a fast-paced, customer-focused and commercially driven environment.

• High level of integrity, accountability, organisation, resilience and attention to detail.

Application Closing Date

31st October, 2026.

Notes Note: E’SORAE Group is an equal-opportunity employer.