Restaurant Manager at Domeo Resources International (DRI)

Role Summary

The Restaurant Manager will oversee the daily operations of Juremi Ventures’ restaurant, ensuring excellent customer service, operational efficiency, and profitability. This role requires a hands-on leader who can manage staff, control costs, maintain high standards of hygiene and compliance, and deliver an outstanding dining experience that aligns with Juremi’s brand values.

Key Responsibilities

Operational Management

• Oversee day-to-day restaurant operations, including opening/closing routines, reservations, and service delivery.
• Maintain cleanliness, food safety, and hygiene in compliance with health & safety regulations.
• Ensure compliance with company policies, food quality standards, and service protocols.

Financial & Inventory Management

• Monitor restaurant budgets, sales targets, and profitability.
• Control costs (labor, food, waste, utilities) and implement cost-saving measures.
• Oversee inventory control, stock levels, vendor relationships, and supply chain efficiency.

Customer Experience

• Ensure high-quality customer service and satisfaction.
• Handle customer feedback, complaints, and escalations promptly and professionally.
• Develop customer engagement strategies to build loyalty and repeat patronage.

Staff Management & Training

• Recruit, train, schedule, and supervise restaurant staff.
• Conduct regular staff meetings, performance reviews, and training on service excellence.
• Motivate and inspire the team to deliver consistent service quality.

Marketing & Brand Alignment

• Collaborate with marketing/branding team to execute promotions, events, and campaigns.
• Monitor market trends and competitors to adjust offerings accordingly.
• Ensure the restaurant reflects Juremi Ventures’ brand identity and customer promise.

Reporting & Administration

• Prepare and submit daily/weekly/monthly sales and performance reports.
• Track KPIs and provide management with actionable insights.
• Ensure proper documentation, licenses, and compliance certifications are up to date.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (or relevant equivalent experience).
• 5+ years’ experience managing a restaurant, hotel F&B outlet, or hospitality business.
• Strong knowledge of restaurant operations, customer service, food safety, and hygiene regulations.
• Proven experience in budgeting, inventory management, and staff leadership.
• Excellent communication, leadership, and problem-solving skills.

Key Skills

Leadership and staff supervision.

• Financial and inventory management.
• Customer service and conflict resolution.
• Operational excellence and attention to detail.
• Strong interpersonal and organizational skills.