At Genesis Group, we`'`ve been living our dreams and redefining the world of hospitality for over three decades. Our journey has been characterized by excellence in a wide range of services, including Catering, Hotels, Restaurants, and Cinemas. With a team of over 10,000 dedicated professionals and 30 locations spanning across Nigeria and beyond, we take pride in delivering exceptional experiences to our valued customers.
We are recruiting to fill the position below: Job Title: Senior Restaurant Manager (Females only)
Locations: Abuja (FCT), Warri - Delta and Port Harcourt - Rivers Employment Type: Full-time
Job Description
A Senior Restaurant Manager oversees the full operations, financial performance, and leadership of a restaurant or multi-outlet dining venue to ensure high standards of quality, guest satisfaction, and profitability.
Key Responsibilities
Operations Management: Direct daily front-of-house (FOH) and back-of-house (BOH) activities to ensure smooth, efficient service execution.
Team Leadership & Development: Recruit, train, schedule, and mentor managerial and floor staff, conducting performance reviews and leading pre-shift meetings.
Financial & Budget Oversight: Manage labor costs, food and beverage expenses, operational budgets, and inventory controls to maximize profit margins.
Quality & Guest Relations: Maintain high standards of food presentation, service etiquette, and facility cleanliness while promptly resolving elevated customer complaints.
Compliance & Safety: Ensure strict adherence to local health codes, food safety regulations, sanitation guidelines, and liquor licensing laws.
Vendor & Supply Management: Negotiate contracts with food and equipment suppliers, manage stock ordering, and audit inventory levels.
Qualifications & Requirements
Education: High school diploma required; a degree in hospitality management, business administration, or culinary arts is a strong advantage.
Experience: Typically 5+ years of progressive leadership experience in restaurant or hospitality management, often in high-volume or upscale environments.
Skills:
Strong financial acumen (P&L understanding, labor tracking, budgeting)
Proficiency in Point-of-Sale (POS) systems and restaurant management software
Excellent conflict resolution, communication, and organizational skills
Active food safety certification (e.g., ServSafe) and knowledge of regulatory compliance