Responsibilities
- Oversee daily restaurant operations to ensure smooth and efficient service delivery
- Maintain exceptional guest experience and promptly resolve customer concerns.
- Supervise, train, and motivate staff to uphold fine dining service standards.
- Monitor operational performance, inventory, and cost control to maximise profitability.
- Ensure compliance with health, safety, hygiene, and company policies.
- Coordinate with kitchen and service teams to maintain high-quality food and service standards.
- Prepare staff schedules and manage workforce productivity effectively.
- Analyse sales performance and implement strategies to improve revenue and customer satisfaction.
Requirements:
- A minimum of an HND in hospitality, business administration, or a related field.
- Hospitality or food safety certifications are an advantage.
- A minimum of 5 years of hospitality experience.
- At least 3 years in restaurant operations or management.
- Fine dining experience preferred.
Core Competencies:
- Restaurant operations management
- Staff supervision and discipline
- Customer service and complaint resolution
- Inventory and cost control
- Scheduling and shift coordination
- Revenue and POS management
- Reporting and operational planning
Key Skills:
- Leadership and decision-making
- Strong communication
- Attention to detail
- Problem-solving under pressure
- Professional appearance and conduct
- Ability to manage teams and enforce standards
Expectations:
- Ability to work weekends, holidays, and late hours.
- Maintain confidentiality and professionalism.
- Ensure smooth coordination between kitchen, floor, bar, and management.
KPIs:
- Customer satisfaction
- Revenue performance
- Staff discipline and retention
- Reduction in complaints and wastage
- Operational efficiency
- Service quality consistency
Ideal Candidate:
- A disciplined, structured, hospitality-driven leader capable of managing both
Remuneration: NGN 350,000–500,000
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