Reports to: MD/CEO
Direct Reports: Guest Experience Reps, Chefs, Pastry Chefs, Cooks, Cashiers, Concierge,outlet mangers, sales executives and Security
Main Function
The Restaurant Manager will oversee the daily operations of the company’s 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 the company’s brand values.
Role 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 Company’s 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 and Requirements
Education and Certifications
- Bachelor’s Degree or HND in Hospitality Management, Business Administration, or a related field.
- Certifications in Food Safety, Hospitality Service Excellence, or F&B Operations are an added advantage.
Experience
- Minimum of 5–7 years’ progressive experience in restaurant or F&B operations, with at least 2 years in a managerial role within a fast food restaurant.
- Proven track record in luxury service environments, international cuisine operations, and fine-dining management.
Skills
Leadership and People Management
- Strong leadership and team-building skills to drive high service standards and staff morale.
- Ability to coach, delegate, and lead by example in a fast-paced environment.
Guest-Centric Mindset
- Exceptional communication, emotional intelligence, and interpersonal skills.
- Deep commitment to delivering unforgettable guest experiences.
Operational and Financial Acumen
- Skilled in restaurant budgeting, cost control, inventory management, and revenue analysis.
- Proficiency in POS systems, reservation software, and Microsoft Office tools.
Crisis Management and Problem Solving
- Ability to make quick, informed decisions during peak service hours or service disruptions.
- Strong conflict resolution and guest complaint handling skills.
Attention to Detail and Presentation
- Excellent sense of cleanliness, layout, service flow, and aesthetic coordination.
- Upholds brand image and service etiquette.
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