Restaurant Manager

Responsibilities:

• Oversee daily outlet operations, including opening and closing procedures.
• Supervise outlet operations, cash control, and shift management
• Manage a high-performance team and develop their talents
• Ensure compliance with health and safety regulations and company policies.
• Monitor inventory levels and coordinate with suppliers to maintain adequate stock.
• Implement and maintain quality control procedures for food preparation and presentation.
• Implement strategies to increase revenue, such as promotions, special events, and menu adjustments.
• Maintain high standards of food quality and presentation in collaboration with the kitchen team.
• Ensure cleanliness and proper maintenance of the restaurant, including dining areas, kitchen, and restrooms.
• Take charge of Quality, Service, and Cleanliness assurance within the restaurant operations
• Attend and contribute to management meetings.

Requirements:

• Minimum of HND or BSC
• Minimum of five (5) years of relevant work experience in a food services organization.
• Highly experienced in food products and services.
• Sound logistics management, business operations, and financial knowledge.
• Strong managerial skills with a proven track record in delivering targets and efficiencies.
• Fluency in English is essential, with superior oral and written communication skills.