Job Summary

The Restaurant Manager will ensure that the brand operates efficiently and profitably while maintaining its reputation and ethos. They must coordinate a variety of activities and are responsible for the business performance, quality standards and health and safety of the restaurant. Combining strategic planning and day-to-day management activities.

  • Minimum Qualification: Degree
  • Experience Level: Management level
  • Experience Length: 7 years

Job Description/Requirements

The role is both business-like and creative, particularly in terms of marketing and business development. 


Key Responsibility 

  • Take responsibility for the business performance of the restaurant
  • Analyse and plan restaurant sales levels and profitability.
  • Organise marketing activities, such as promotional events and discount schemes.
  • Prepare reports at the end of the shift/week, including staff control, food control and sales.
  • Create and execute plans for department sales, profit and staff development.
  • Set budgets or agree on them with senior management.
  • Recruit, train, manage and motivate staff;
  • Respond to customer queries and complaints
  • Meet and greet customers, organise table reservations and offer advice about the menu and wine choices;
  • Maintain high standards of quality control, hygiene, and health and safety.
  • Check stock levels, order supplies.
  • Regularly review product quality and research new vendors.
  • Organize and supervise shifts.
  • Appraise staff performance and provide feedback to improve productivity.
  • Estimate future needs for goods, kitchen utensils and cleaning products.
  • Ensure compliance with sanitation and safety regulations.
  • Manage the restaurant’s good image and suggest ways to improve it.
  • Control operational costs and identify measures to cut waste.
  • Create detailed reports on monthly revenues and expenses.
  • Promote the brand in the local community through word-of-mouth and restaurant events.
  • Recommend ways to reach a broader audience (e.g. discounts and social media ads)
  • Train new and current employees on proper customer service practices.
  • Implement policies and protocols that will maintain future restaurant operations.

Sales/Profitability/Cost Control 

  • Achievement of budgeted food sales.
  • Achievement of budgeted beverage sales.
  • Achievement of budgeted labour costs.
  • Achieve maximum profitability and over-all success by controlling costs and quality of service.
  • Liaise with the Brand Manager to come up with Restaurant Marketing campaigns. 

Administration 

  • Supervise and scrutinize the scheduling staff as necessary to ensure adequate and consistent levels of service
  • To supervise and coordinate the daily operation of meeting/banquet set-ups and service.
  • Follow proper purchasing and requisitioning procedures.
  • Maintain records for inventory, labour cost, and food cost etc. 
  • Work with Food and Beverage Controller to carry out menu planning and pricing.
  • Developing, implementing and maintaining all departmental control procedures.
  • Development and maintenance of department manuals.
  • Responsible for Restaurant Bar control policies and completion of necessary forms. 
  • Maintain records for inventory, labour and food cost etc. 

Supervisory Responsibility 

  • This is a supervisory role. You would manage and supervise all Restaurant Staff who report to you directly. 

Work Environment 

  • While performing the essential functions of this job, the employee is usually indoors, in a controlled environment, and experiences a moderate noise level. 

Physical Demands 

  • While performing the duties of this job, the employee is regularly required to talk or hear.
  • The employee will be required to stand; walk; sit; use hands, handle, or feel; reach with hands and arms; kneel stoop or crouch.
  • The employee occasionally will handle and move objects which include but is not limited to glasses and dishes using hands and arm.
  • Visual precision abilities required by this role include but not exclusively close and distant vision. 

 

Required Education and Experience 

  • Education: Minimum of a Bachelor’s degree in Hospitality or any relevant field.
  • Experience: Minimum of 7 years experience with a reputable Hotel Brand.

Competences 

● Previous serving experience required. 

● Sufficient Culinary academy 

● Excellent oral communication skills required. 

● Positive interpersonal skills required. 

● Impeccable command of English 

● Great organizational skills 

● Customer Relationship Management 

● Great Team Spirit 

● Proficient use of Microsoft Office Packages 

●Professional certifications would be an added advantage. 


Other Duties 

  • Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. 




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