Restuarant Manager at Domeo Resources International (DRI)

Job Description

• The Restaurant Manager will oversee the daily operations of the restaurant and hospitality units to ensure excellent customer service, operational efficiency, profitability, and compliance with company standards.
• The role involves supervising staff, managing customer experience, monitoring inventory and sales performance, and ensuring smooth coordination between service, kitchen, and bar operations.
• The ideal candidate must possess strong leadership skills and significant experience in restaurant or hospitality management.

Role Responsibilities
Operations Management:

• Supervise and coordinate daily restaurant operations.
• Ensure smooth workflow between kitchen, bar, and floor service teams.
• Monitor service quality, food presentation, and customer satisfaction.
• Implement operational procedures and company standards.

Staff Supervision and Leadership:

• Recruit, train, supervise, and motivate restaurant staff.
• Prepare staff schedules and manage workforce allocation.
• Conduct performance evaluations and enforce disciplinary procedures.
• Promote teamwork and a positive service culture.

Customer Experience Management:

• Ensure exceptional customer service delivery.
• Resolve customer complaints professionally and promptly.
• Monitor guest feedback and implement service improvements.
• Maintain a welcoming and professional dining environment.

Financial and Inventory Control:

• Monitor sales performance and operational expenses.
• Oversee inventory management for food, beverages, and operational supplies.
• Minimize wastage and support profitability targets.
• Prepare operational and sales reports for management.

Compliance and Quality Assurance:

• Ensure compliance with health, safety, and hygiene standards.
• Conduct routine inspections of operational areas.
• Maintain adherence to company policies and SOPs.

Qualifications and Requirements
Education and Certifications:

• Bachelor’s degree or HND in Hospitality Management, Business Administration, or related discipline.

Experience:

• Minimum of 3 years experience in restaurant or hospitality management.
• Must have strong experience managing restaurant, lounge, resort, or hospitality operations.
• Proven ability to manage high-volume hospitality environments.

Skills:
Leadership and Operational Skills:

• Strong leadership and team management abilities.
• Excellent understanding of restaurant operations and customer service.
• Strong organizational and multitasking skills.

Financial and Customer Service Skills:

• Good understanding of sales management and cost control.
• Excellent communication and customer relationship skills.
• Ability to work under pressure and manage operational challenges.