Restaurant Managers jobs

Job Purpose

The Restaurant Manager is responsible for the overall performance of the restaurant outlet, ensuring achievement of sales and profitability targets while maintaining excellent customer service, food quality, operational standards, cost control and employee productivity.

The role has full day-to-day accountability for the outlet and is expected to operate it as a commercially successful, well-controlled and customer-focused business unit.

Key Responsibilities

1. Sales & Commercial Performance

• Own and drive the outlet's daily, weekly and monthly sales targets.
• Monitor sales performance and implement actions to address performance gaps.
• Identify opportunities to increase customer traffic, average spend and repeat patronage.
• Drive upselling and cross-selling across the restaurant team.
• Analyse sales trends, peak periods, product performance and customer purchasing patterns.
• Work with management and relevant teams on local promotions and revenue-generating initiatives.
• Ensure employees understand the outlet's performance targets and their contribution towards achieving them.

2. Restaurant Operations

• Take full responsibility for the efficient day-to-day running of the outlet.
• Ensure opening, shift handover and closing procedures are properly completed.
• Ensure adequate staffing and deployment across shifts based on expected business volumes.
• Maintain smooth coordination between kitchen, service, cashier and dispatch/delivery operations.
• Conduct routine operational checks and promptly resolve service or operational gaps.
• Ensure compliance with approved SOPs and operational standards.
• Escalate significant operational issues promptly and follow through until resolution.

3. Customer Experience & Service Quality

• Ensure consistently high standards of customer service.
• Maintain appropriate service turnaround times and order accuracy.
• Engage customers and obtain feedback on their experience.
• Resolve customer complaints professionally and promptly.
• Investigate recurring complaints and implement corrective actions.
• Build a service culture that encourages repeat patronage and positive customer recommendations.

4. Food Quality, Hygiene & HSE

• Ensure food preparation, presentation and service meet approved quality standards.
• Ensure strict compliance with food safety, hygiene, sanitation and HSE requirements.
• Conduct routine checks of kitchen, service, storage and customer areas.
• Ensure employees comply with personal hygiene, uniform and grooming standards.
• Ensure appropriate storage, temperature control, stock rotation and handling of food products.
• Immediately escalate significant food safety or health risks.

5. Inventory, Waste & Cost Control

• Monitor food, beverage, packaging and other operational inventory.
• Ensure proper stock receiving, storage, issuance and reconciliation procedures.
• Monitor food cost, portion control, wastage, spoilage and stock variances.
• Investigate unusual inventory variances and take corrective action.
• Prevent unauthorized consumption, stock leakage, cash leakage and other avoidable losses.
• Ensure purchases and operational expenditure comply with approved budgets and authorization limits.
• Identify practical opportunities to reduce costs without compromising product or service quality.

6. Cash & Financial Controls

• Ensure proper management of cash, POS and other sales transactions.
• Ensure daily sales are accurately reconciled against cash, POS and other payment channels.
• Investigate and escalate cash or sales reconciliation discrepancies.
• Ensure discounts, complimentary meals, voids and refunds are properly authorized and documented.
• Monitor outlet operating expenses and support achievement of profitability targets.
• Maintain appropriate financial and operational records for management review.

7. People Management & Productivity

• Lead, supervise and motivate restaurant employees across shifts.
• Prepare and manage efficient staff rosters based on business requirements.
• Ensure appropriate manpower levels while avoiding unnecessary overtime or overstaffing.
• Set clear performance expectations for employees.
• Conduct daily/shift briefings and communicate sales, service and operational priorities.
• Coach employees and address performance gaps promptly.
• Work with HR on recruitment, onboarding, attendance, performance management, disciplinary matters and employee relations.
• Build a disciplined, accountable and high-performing restaurant team.

8. Performance Management & Reporting

• Monitor key restaurant performance indicators daily, weekly and monthly.
• Maintain accurate operational records and submit required management reports.
• Conduct regular performance reviews with supervisors/team leads.
• Identify performance trends, operational risks and areas requiring management intervention.
• Present corrective action plans where performance falls below target.

Key Performance Indicators

Pay: From ₦300,000.00 per month

Work Location: In person