Restaurant Supervisor / Assistant Restaurant Manager

• Take responsibility for the restaurant during assigned shifts and ensure smooth daily operations.
• Supervise, coordinate, and allocate duties to restaurant, kitchen, and support staff.
• Monitor staff attendance, performance, appearance, discipline, and productivity.
• Ensure excellent customer service and promptly resolve customer complaints.
• Monitor food quality, service speed, cleanliness, and hygiene standards.
• Ensure orders are accurately communicated between the front-of-house and kitchen teams.
• Support restaurant sales by encouraging upselling, promoting menu items, and identifying opportunities for repeat business.
• Assist in identifying opportunities for corporate orders, group bookings, and events.
• Monitor stock levels, wastage, storage, and portion control, and report shortages or discrepancies.
• Monitor POS transactions, customer bills, payments, and end-of-shift reconciliation.
• Ensure proper opening and closing procedures are followed.
• Prepare daily shift reports covering sales, staff attendance, customer complaints, stock issues, wastage, and operational incidents.
• Assist with training new employees and ensure staff comply with established SOPs.
• Escalate major operational, customer, staff, or financial issues to management.
• Work independently and ensure the restaurant remains properly managed throughout each assigned shift.

• Minimum 3 years of experience in restaurant, hotel, hospitality, or food-service operations.
• Previous experience as a restaurant supervisor, senior waiter, assistant restaurant manager, or similar role.
• Strong knowledge of restaurant operations and customer service.
• Experience supervising and coordinating restaurant staff.
• Knowledge of stock/inventory control and cash handling.
• Basic knowledge of POS systems and restaurant reporting.
• Excellent communication and interpersonal skills.
• Strong problem-solving and organisational abilities.
• Ability to work under pressure during busy periods.
• Ability to take responsibility and work with limited supervision.

• Restaurant sales and revenue performance.
• Customer satisfaction and service quality.
• Staff attendance, discipline, and productivity.
• Stock control and wastage reduction.
• Cash/POS accuracy.
• Cleanliness and hygiene.
• Compliance with SOPs.
• Quality of daily reporting.
• Ability to resolve operational issues effectively.

• The ideal candidate should be honest, responsible, organised, firm but fair, customer-focused, energetic, hands-on, and commercially aware.
• Demonstrate the ability to independently manage a restaurant shift, supervise staff, control stock and cash, maintain service standards, and contribute to revenue growth.

• The role operates on a one-day-on / one-day-off schedule, resulting in approximately 15 active workdays per month, subject to operational requirements.

Remuneration: NGN120,000 – 150,000 Monthly