Restaurant Manager

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below:

Job Title: Restaurant Manager

Location: Ozubulu, Anambra

Employment Type: Full-time

Department: Food and Beverage / Restaurant Operations

Reports To: General Manager / Operations Manager

Job Summary

The Restaurant Manager is responsible for the overall management, supervision, and daily operations of the restaurant, ensuring efficient service delivery, excellent customer satisfaction, operational profitability, and compliance with the organization's policies and hospitality standards. The successful candidate will provide leadership to the restaurant team, oversee food and beverage service operations, manage staff performance, monitor inventory and operating costs, handle customer complaints, and ensure that the restaurant consistently delivers an exceptional dining experience. The Restaurant Manager is expected to demonstrate strong leadership, business management, customer service, problem-solving, and organizational skills while maintaining high standards of professionalism and operational excellence.

Key Responsibilities

Restaurant Operations Management: Oversee and coordinate the daily operations of the restaurant to ensure smooth and efficient service delivery. Ensure the restaurant is properly set up, clean, organized, and ready for daily operations. Supervise restaurant opening and closing procedures. Ensure compliance with established operational standards, policies, and procedures. Monitor service delivery to ensure prompt, efficient, and professional customer service. Coordinate with the kitchen team to ensure timely food preparation and service. Ensure menus, pricing, service standards, and restaurant procedures are properly implemented. Identify operational challenges and implement appropriate solutions. Staff Management and Supervision: Recruit, train, supervise, and evaluate restaurant employees in line with management guidelines. Prepare staff duty rosters, shift schedules, and work assignments. Conduct staff briefings and communicate operational expectations. Monitor employee punctuality, attendance, grooming, discipline, and productivity. Provide coaching, guidance, and performance feedback to team members. Address staff misconduct and workplace conflicts in accordance with company policies. Promote teamwork, accountability, and a positive working environment. Identify staff training needs and recommend appropriate development programmes. Customer Service and Guest Relations: Ensure customers receive excellent, professional, and personalized service. Welcome guests and ensure their dining experience meets established hospitality standards. Handle customer complaints, enquiries, and service recovery professionally. Monitor customer feedback and implement improvements where necessary. Build positive relationships with regular customers and guests. Ensure customer requests and special requirements are handled appropriately. Monitor customer satisfaction and maintain a strong service culture. Financial Management and Cost Control: Monitor restaurant revenue, expenses, and operational costs. Ensure proper handling, recording, and reconciliation of daily sales. Monitor cash handling, POS transactions, and payment procedures. Prepare and review daily, weekly, and monthly operational reports. Monitor food and beverage costs and identify opportunities to minimize wastage. Ensure proper portion control and adherence to approved selling prices. Monitor restaurant profitability and recommend strategies for improved revenue. Ensure compliance with approved budgets and financial controls. Investigate and report discrepancies in sales, stock, or cash transactions. Inventory and Stock Management: Monitor restaurant food, beverage, and operating supplies inventory. Ensure accurate stock records and proper inventory documentation. Coordinate stock requisitions and procurement requests with authorized departments. Conduct regular stock counts and verify inventory balances. Monitor stock movement, expiry dates, and storage conditions. Minimize losses, pilferage, spoilage, and unnecessary wastage. Ensure proper storage and handling of food and beverage items. Report stock shortages, damages, and discrepancies promptly. Food Safety, Hygiene, and Quality Assurance: Ensure the restaurant, dining area, service stations, and storage areas maintain excellent cleanliness and hygiene. Ensure staff comply with food safety, sanitation, and personal hygiene requirements. Conduct routine inspections of the restaurant and service areas. Ensure food and beverages are served according to established quality standards. Work with the Head Chef to maintain food quality, consistency, and presentation. Ensure compliance with relevant health, safety, and environmental regulations. Report maintenance issues, safety hazards, and hygiene concerns promptly. Marketing, Sales, and Business Development: Develop and implement strategies to increase restaurant sales and customer retention. Identify opportunities to attract new customers and grow the restaurant's market presence. Support promotional activities, special events, and customer engagement initiatives. Monitor customer preferences, market trends, and competitors. Recommend menu improvements, promotions, and service enhancements. Build relationships with corporate clients, event organizers, and business partners