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RESTAURANT BRANDING & DEVELOPMENT LEAD

Job Summary

We are looking for a creative brand manager and concept designer to lead all aspects of our restaurant business. Ideal candidate will be required to have excellent creative direction skills, management skills and experience in both front and back of the house.

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 4 years

Job Description


  • He/she will be required implement ideas that will attract customers to the restaurant i.e. discounts, events, activities and oversee artistic concepts and innovative ways to revamp the restaurant space. He/she will be in charge of the branding of the restaurant – the look, feel and vibe of it. The person will also be a creative director and manager of restaurant events and performances. 
  • He/she may also be required to hire qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. 

JOB DESCRIPTION 

• Take charge of brand development, which includes restaurant space, menu selections and presentation.

• Implement ideas which will attract customers i.e. discounted food, events, activities, etc.

• Oversee restaurant social media pages, to ensure engagement with followers and customers.

• Responsible for the daily operations of the restaurant as well as its overall direction and profitability.

• To develop business strategies for their restaurant 

• Create a comfortable, friendly ambience for customers and respond promptly to complaints.

• To manage and oversee the efficient running of the Restaurant, Bar and outdoor lounge.

• To ensure consistent high-quality food and high service delivery standard is served at the restaurant To ensure the outdoor lounge is well manned and the bar is set up and functional 

• To ensure the Kitchen and restaurant is kept clean, smells nice and is free of flies and other pest at all times 

• To ensure the bar is well stocked and that all products are available for daily operations. 

• To ensure all arrangement and preparations for events are done on time ahead of all events in the restaurant 

• To communicate effectively with the kitchen and procurement and maintain a close and professional working relationship with the kitchen and procurement staff at all times. 


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