Responsibilities:

Oversee daily restaurant and kitchen operations to ensure smooth and efficient service.
Supervise both front-of-house and back-of-house teams.
Prepare and supervise food production according to approved recipes and company standards.
Ensure food quality, taste, portioning, and presentation consistently meet expectations.
Maintain excellent customer service and promptly resolve customer complaints or concerns.
Support menu planning and continuous improvement aligned with the restaurant concept.
Monitor restaurant workflow during peak and non-peak hours.
Ensure cleanliness, organization, and operational efficiency across the restaurant and kitchen.
Maintain service quality, hygiene, and brand standards at all times.
Ensure compliance with company policies, food safety, and health regulations.
Monitor daily restaurant operations and suggest operational improvements.
Supervise inventory usage, stock rotation, and prevent operational waste.
Ensure proper use and maintenance of restaurant and kitchen equipment.

Requirements:

Minimum 2 years of experience in restaurant, kitchen, or hospitality management.
HND in hospitality management, culinary arts, business administration, or a related field (preferred but not mandatory).
Proven experience as a chef, sous chef, restaurant manager, or similar leadership role.
Strong leadership, multitasking, and problem-solving abilities.
Excellent customer service and communication skills.
Strong knowledge of food safety standards and restaurant operations.
Ability to work effectively under pressure in a fast-paced environment.
Strong organisational and team management skills.

Preferred Skills: