Restaurant Manager

Responsibilities:

• Coordinating daily front- and back-of-house restaurant operations 
• Ensure that the restaurant is operating efficiently and profitably, including managing inventory, ordering supplies, and controlling costs.
• Maintain a high level of customer service, ensuring that customers are satisfied with their dining experience and that any complaints are addressed promptly.
• Develop and implement marketing strategies to attract new customers and retain existing ones.
• Maintain a safe and healthy work environment, ensuring that all staff is following proper sanitation and safety protocols.

Requirements:

• Minimum academic qualification of HND/Bachelor’s Degree or its equivalent in Business Management, Hospitality, or a related field.
• At least 3 years of experience as a Restaurant Manager or Supervisor
• Professional certification as a Certified Restaurant Manager will be an advantage.