About this role

To oversee the day-to-day operations of the restaurant, ensuring excellent customer service, efficient staff management, food quality and safety, cost control, and achievement of sales and profitability targets.

Supervise daily restaurant operations to ensure smooth and efficient service delivery.
Manage, train, and supervise restaurant staff to maintain high performance and service standards.
Monitor sales, revenue, operating expenses, and performance against targets.
Ensure compliance with food safety, hygiene, health, and safety standards.
Monitor inventory, portion control, wastage, and stock usage to minimize losses.
Handle customer complaints and ensure a positive dining experience.
Monitor staff attendance, scheduling, and adherence to company policies.
Prepare operational reports and implement measures to improve efficiency and profitability.
Ensure restaurant facilities, equipment, and dining areas are properly maintained.

Bachelor’s degree/HND in Hospitality Management, Business Administration, or a related field.
3–5 years of relevant experience in restaurant or hospitality management.
Strong leadership, customer service, and problem-solving skills.
Good understanding of restaurant operations, inventory control, and cost management.
Excellent communication, organisational, and team management skills.
Ability to work achieve operational targets.
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Restaurant Manager