Job Summary
- A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, including managing staff, ensuring customer satisfaction, and driving profitability.
- As a Restaurant Manager, you will be responsible for ensuring the smooth and efficient operation of the restaurant, maintaining high standards of food quality and service, and maximizing revenue and profitability.
- Your role involves managing staff, handling customer inquiries and concerns, and implementing policies and procedures to achieve operational excellence.
Responsibilities
- Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.
- Supervise and coordinate activities of restaurant staff, including servers, chefs, cooks, and support staff, to ensure efficient workflow and high-quality service.
- Train, motivate, and mentor staff, providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.
- Monitor food preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.
- Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste and shrinkage.
- Develop and implement operational policies, procedures, and standards to maintain consistency, efficiency, and compliance with health and safety regulations.
- Handle customer inquiries, complaints, and feedback in a prompt and professional manner, resolving issues and ensuring customer satisfaction.
- Plan and execute marketing and promotional activities to attract customers, increase foot traffic, and drive sales growth.
- Monitor sales performance, analyze financial data, and prepare reports to track key performance indicators (KPIs) and identify opportunities for improvement.
- Collaborate with the kitchen team to develop menus, specials, and promotions that meet customer preferences and market trends.
- Ensure cleanliness, sanitation, and maintenance of the restaurant premises, equipment, and facilities, adhering to health and safety standards.
- Implement cost-control measures, such as portion control, inventory management, and labor optimization, to maximize profitability and minimize expenses.
- Build and maintain relationships with suppliers, vendors, and service providers, negotiating contracts, pricing, and terms to secure favorable arrangements.
- Stay updated on industry trends, consumer preferences, and competitive landscape, conducting market research and competitor analysis to inform business decisions.
- Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among staff and customers.
Requirements and Qualifications
- Bachelor’s Degree in Hospitality Management or related field is preferred.
- Proven experience in restaurant management or a similar role, with a strong understanding of restaurant operations, food service standards, and customer service principles.
- Excellent leadership and interpersonal skills, with the ability to motivate and inspire teams to achieve performance targets and deliver exceptional service.
- Knowledge of food safety regulations, health codes, and sanitation practices, with certification in food handling and safety (e.g., HACCP) preferred.
- Strong communication and conflict resolution abilities, with the capacity to handle customer inquiries and complaints in a calm and professional manner.
- Financial acumen and budget management skills, with the ability to analyze financial data, control costs, and drive revenue growth.
- Organizational and multitasking abilities, with the capacity to prioritize tasks, manage time effectively, and handle multiple responsibilities in a fast-paced environment.
- Flexibility and adaptability to work evenings, weekends, and holidays as required to meet operational needs and accommodate customer demand.
- Proficiency in restaurant management software, POS systems, and Microsoft Office suite.
- Commitment to upholding quality standards, service excellence, and customer satisfaction.
Required Skills:
- Leadership
- Communication
- Customer service
- Team management
- Financial management
- Food safety
- Problem-solving
- Time management
- Marketing
- Adaptability
Application Closing Date
14th April, 2026.
How to Apply
Interested and qualified candidates should send their CV to: vacancies@genesisgroupng.com using the job title as the subject of the email.
Note: For gender balance, the role is open to only female applicants in the top QSR brands in Nigeria.