Restaurant Manager

Responsibilities:

• Supervise daily restaurant operations to ensure smooth and efficient service delivery.
  
• Manage, train, and supervise restaurant staff to maintain high performance and service standards.
  
• Monitor sales, revenue, operating expenses, and performance against targets.
• Ensure compliance with food safety, hygiene, health, and safety standards.
• Monitor inventory, portion control, wastage, and stock usage to minimize losses.
• Handle customer complaints and ensure a positive dining experience.
• Monitor staff attendance, scheduling, and adherence to company policies.
• Prepare operational reports and implement measures to improve efficiency and profitability.
• Ensure restaurant facilities, equipment, and dining areas are properly maintained.

Requirements:

• Bachelor’s degree/HND in Hospitality Management, Business Administration, or a related field.
  
• 3 years of relevant experience in restaurant or hospitality management.
• Strong leadership, customer service, and problem-solving skills.
• Good understanding of restaurant operations, inventory control, and cost management.
• Excellent communication, organisational, and team management skills.
• Ability to achieve operational targets.