General Manager

KEY RESPONSIBILITIES:

• Oversee and coordinate daily operations of all outlets
• Ensure high standards of food quality, hygiene, safety, and customer service
• Lead, recruit, train, and manage all staff including supervisors, chefs, cashiers, and waiters
• Prepare duty rosters and ensure adequate staffing at all times
• Manage inventory, stock control, procurement, and supplier relationships
• Control food cost, wastage, cash flow, and ensure profitability
• Monitor sales performance and develop strategies to increase revenue
• Handle customer complaints and ensure customer satisfaction
• Ensure compliance with NAFDAC, health and safety regulations, and company policies
• Prepare and present daily, weekly, and monthly financial and operational reports to management
• Implement marketing promotions and business growth initiatives
• Ensure all equipment and facilities are properly maintained

REQUIREMENTS & QUALIFICATIONS:

• B.Sc / HND in Hospitality Management, Business Administration, Food Science, Catering or related field. PhD or MBA is an added advantage
• Minimum of 10-15 years proven experience in Eatery industry, with at least 5 years in a managerial capacity.
• Strong leadership and people management skills
• Sound knowledge of restaurant operations, food safety standards (HACCP), and inventory management
• Excellent financial, budgeting, and cost control skills
• Strong business acumen and ability to drive sales growth
• Excellent communication, interpersonal and customer service skills
• Proficient in MS Office and POS/restaurant management software
• Must be honest, proactive, and able to work under pressure