We are seeking an experienced, energetic, and guest-focused Restaurant Manager to lead daily restaurant operations and deliver consistently high standards of food and beverage service. The successful candidate will manage people and service delivery, maintain guest satisfaction, control costs, and support revenue growth. This role requires strong operational leadership and proven restaurant management experience in a hospitality environment.
Key Responsibilities
Restaurant Operations and Service Delivery
Oversee daily service, opening and closing routines, and smooth restaurant operations.
Coordinate staffing, dining room readiness, reservations, seating, and guest flow.
Maintain high standards of food presentation, service quality, cleanliness, and ambience.
Enforce service procedures and coordinate with kitchen and other departments.
Monitor order processing and service speed to improve guest experience.
Team Leadership and Performance Management
Supervise, coach, train, motivate, and evaluate restaurant personnel.
Prepare duty rosters and deploy appropriate staffing levels across shifts.
Conduct pre-service briefings and communicate service and performance expectations.
Identify training needs, address performance gaps, and maintain discipline.
Build a culture of teamwork, accountability, and professional guest service.
Guest Experience and Customer Relations
Ensure attentive, courteous, and professional guest interactions.
Resolve complaints and service concerns promptly and appropriately.
Monitor satisfaction and implement changes that improve the dining experience.
Build relationships with regular customers and encourage repeat business.
Financial Performance and Cost Control
Monitor daily sales and progress against agreed revenue targets.
Support budgets, operational plans, and profitability improvement initiatives.
Control food and beverage costs, stock usage, wastage, and other operating expenses.
Ensure accurate billing, payment handling, and sales reconciliation.
Coordinate supplies and inventory levels with relevant departments.
Health, Safety and Compliance
Enforce food safety, hygiene, sanitation, and workplace safety standards.
Inspect restaurant facilities and ensure equipment issues are addressed promptly.
Ensure compliance with approved policies and standard operating procedures.
Qualifications and Requirements
Degree or HND in Hospitality Management, Hotel Management, Business Administration, or related field.
At least 4 years of relevant restaurant experience, including supervisory or management responsibilities.
Prior restaurant management or supervision experience in the hospitality industry is mandatory.
Strong knowledge of food and beverage operations, service standards, and guest relations.
Proven staff management, cost control, and revenue performance experience.
Familiarity with restaurant POS systems, stock controls, and sales reports.
Excellent leadership, communication, interpersonal, problem-solving, and customer service skills.
Ability to perform well during busy service periods and maintain attention to detail.