Restaurant Manager at Domeo Resources International (DRI)

Job Summary

• The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining high food safety and hygiene standards, managing staff performance, controlling operational costs, and achieving the restaurant’s sales and profitability targets.
• The successful candidate will provide strong leadership, coordinate front-of-house and kitchen operations, maintain service quality, and ensure that customers enjoy a professional, welcoming, and memorable dining experience.

Key Responsibilities

Restaurant Operations

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Ensure the restaurant opens and closes according to established procedures.
• Coordinate kitchen, bar, and front-of-house activities.
• Monitor service delivery, food presentation, order accuracy, and customer waiting times.
• Ensure compliance with company policies, operational procedures, and service standards.
• Maintain a clean, organized, and professional restaurant environment.

Staff Management and Leadership

• Recruit, train, supervise, and evaluate restaurant employees in line with company procedures.
• Prepare staff schedules and ensure adequate staffing during operating hours.
• Assign duties, monitor performance, and promote teamwork and accountability.
• Conduct staff briefings, training sessions, and performance reviews.
• Address disciplinary issues professionally and recommend appropriate action when necessary.
• Maintain high standards of punctuality, grooming, conduct, and customer service.

Customer Service and Guest Relations

• Ensure customers receive prompt, courteous, and professional service.
• Handle customer complaints, inquiries, and special requests effectively.
• Resolve service-related issues promptly while protecting the restaurant\'s reputation.
• Monitor customer feedback and implement improvements where necessary.
• Build customer loyalty and encourage repeat business through consistent service excellence.

Financial and Cost Control

• Monitor daily sales, expenses, cash handling, and payment reconciliation.
• Prepare and review daily, weekly, and monthly operational reports.
• Control food, beverage, labour, and other operating costs.
• Monitor inventory usage, portion control, wastage, and stock discrepancies.
• Work with the kitchen and procurement teams to maintain appropriate stock levels.
• Support budgeting, revenue generation, and profitability improvement initiatives.
• Ensure all sales and financial transactions are properly documented and accounted for.

Food Safety, Hygiene, and Quality Control

• Ensure compliance with applicable food safety, sanitation, and public health regulations.
• Maintain high standards of personal hygiene, kitchen cleanliness, and food handling.
• Conduct regular inspections of dining areas, kitchens, storage facilities, and washrooms.
• Ensure proper food storage, temperature control, stock rotation, and waste disposal.
• Monitor food quality, consistency, presentation, and adherence to approved recipes.
• Report and address equipment faults, maintenance issues, and potential safety hazards promptly.

Inventory and Procurement

• Monitor stock levels of food, beverages, cleaning supplies, and operating materials.
• Conduct regular stock counts and reconcile physical inventory with recorded balances.
• Coordinate purchasing and supplier deliveries in accordance with approved procedures.
• Verify the quality, quantity, and condition of delivered goods.
• Minimize stock losses, spoilage, theft, and unnecessary expenditure.
• Maintain accurate inventory records and report discrepancies to management.

Sales and Business Development

• Develop strategies to increase restaurant revenue and customer retention.
• Monitor sales performance and identify opportunities to improve profitability.
• Support promotional campaigns, special events, catering services, and marketing activities.
• Monitor customer preferences, competitor activities, and industry trends.
• Recommend menu improvements, service enhancements, and operational changes.
• Build and maintain positive relationships with customers, suppliers, and business partners.

Reporting and Administration

• Prepare daily sales reports, staff attendance records, inventory reports, and incident reports.
• Maintain accurate operational and administrative documentation.
• Report significant operational issues, customer complaints, losses, and maintenance needs to senior management.
• Ensure company assets, equipment, and facilities are properly maintained.
• Implement management directives and communicate operational updates to the team.

Qualifications and Experience

• A degree, Higher National Diploma (HND), or relevant diploma in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related field is an advantage.
• Minimum of 3–5 years of relevant experience in restaurant, hotel, or food and beverage operations, preferably with supervisory or managerial experience.
• Demonstrated experience in staff supervision, inventory management, customer service, and cost control.
• Knowledge of restaurant operations, food safety, hygiene standards, and cash management.
• Experience using point-of-sale (POS) systems, inventory software, and basic reporting tools.
• Relevant hospitality or food safety certifications are an advantage.

Required Skills and Competencies

• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Effective problem-solving and decision-making abilities.
• Strong customer service and conflict-resolution skills.
• Financial awareness, budgeting, and cost-control competence.
• Good organizational and time-management skills.
• Attention to detail and commitment to operational excellence.
• Ability to work under pressure and manage multiple priorities.
• Integrity, accountability, professionalism, and a strong work ethic.
• Flexibility to work shifts, weekends, and public holidays when required.

Key Performance Indicators (KPIs)

• The Restaurant Manager\'s performance will be evaluated based on the following:
• Achievement of monthly and annual sales targets.
• Customer satisfaction, feedback, and complaint-resolution rates.
• Food and beverage cost percentages and overall profitability.
• Labour cost control and staff productivity.
• Inventory accuracy and reduction in stock losses and wastage.
• Compliance with food safety, hygiene, and operational standards.
• Staff attendance, retention, training, and performance.
• Accuracy and timeliness of financial and operational reports.
• Maintenance of service quality and customer waiting times.

Working Conditions

• The role requires active involvement in daily restaurant operations, including supervising employees, inspecting service areas, monitoring kitchen activities, and interacting with customers. The Restaurant Manager must be prepared to work flexible hours, including evenings, weekends, and public holidays, depending on business requirements.

Accountability

• The Restaurant Manager is accountable for the overall operational efficiency, service quality, staff performance, customer satisfaction, cost management, and profitability of the restaurant. The position requires consistent leadership, sound judgment, and the ability to maintain company standards while achieving established business objectives.