Restaurant Manager

Lagos - Nigeria

Monthly Salary: NGN 600 - 700

Experience Required: 5years

Posted on: 4 hours ago

Vacancies: 1 Vacancy

Job Summary

Staff Management:

Recruit train and develop a high-performing team of chefs waiters / servers bartenders and hosts/hostesses etc. to deliver exceptional customer service

Develop a task management checklist to ensure team members effectively deliver their daily weekly and monthly tasks

Conduct regular performance evaluations provide constructive feedback and implement development plans to enhance staff skills and knowledge

Foster a positive work environment promote teamwork and motivate staff to achieve business objectives and provide outstanding customer experiences.

Support the confectionery supervisor in overseeing its operations. However the supervisor is primarily in charge of the confectionery.

Customer Satisfaction:

Ensure high-quality food and service standards are met addressing customer complaints and concerns promptly and professionally

Gather customer feedback through comment cards online reviews and personal interactions and implement changes to enhance the dining experience

Develop and maintain a customer-centric culture within the restaurant ensuring that every guest feels valued and appreciated

Operations Management:

Oversee daily restaurant operations including food preparation service and inventory management to ensure seamless execution and high-quality standards

Maintain high standards of food quality presentation and safety ensuring compliance with health safety and sanitation regulations

Implement and maintain Standard Operating Procedures (SOPs) to ensure consistency and efficiency in all areas of the restaurant.

Maintain accurate filing systems for operational financial and personnel records.

Prepare and process purchase orders supplier invoices and requisitions.

Handle correspondence internal memos and communications related to restaurant operations.

Support the preparation of operational budgets and expenditure tracking.

Inventory and Procurement Management

Maintain up-to-date records of food beverage and consumable inventories.

Monitor stock levels and initiate timely replenishment to avoid shortages.

Work closely with suppliers and vendors to ensure timely delivery and accurate billing.

Conduct periodic stock counts and reconcile physical and recorded inventory

Process materials assembly order on the system.

Introduce other vendors/suppliers if not satisfied with the procurement teams effort.

Product Quality and Innovation

Maintain high standards of product quality taste and presentation.

Collaborate with chefs and production staff to introduce new products and seasonal offerings.

Conduct regular product tastings and quality checks.

Ensure compliance with food safety and hygiene regulations.

Ensure production processes are documented and scalable for new offerings.

Prepare and submit monthly sales projections for all units by the first working day of each month.

Track and report daily weekly and monthly sales across units.

Ensure daily sales reports are submitted by 12:00 PM the following day.

Coordinate recipe creation and ensure its set-up on the system.

Submit monthly variance reports comparing projected vs. actual sales with actionable insights.

Production Oversight and Output Tracking

Record and track all daily production outputs to ensure alignment with projections.

Coordinate production schedules in line with forecasted demand for each unit.

Monitor daily activities across units to ensure optimal production efficiency.

Cost Analysis and Product Pricing

Conduct cost analysis for all new items developed across the Bakery.

Recommend and document pricing for new products ensuring profitability and market alignment.

Review and suggest adjustments to existing product prices as needed based on cost changes or market factors. However note that it must be subject to managements approval.

Financial Management:

Manage restaurant budgets track sales performance and analyze financial reports to identify areas for improvement and optimize profitability

Implement cost-control measures such as portion control and inventory management to minimize waste and maximize revenue

Develop and execute strategies to increase sales and revenue such as menu engineering and pricing strategies

Marketing and Promotion:

Develop and execute market creation activities to increase unit revenue.

Improve and effectively implement existing events to drive revenue growth.

Identify and develop new event opportunities to boost revenue.

Collaborate with the marketing team to develop promotional campaigns and events that drive sales and increase brand awareness.

Engage with customers through social media and other channels to build brand loyalty and encourage repeat business

Stay up-to-date with industry trends and competitor activity identifying opportunities to differentiate the restaurant and stay ahead of the competition.

Accountabilities:

Required Skills:

Strong leadership and people-management skills Excellent customer service and communication skills Sound knowledge of restaurant operations food service standards and hygiene regulations Ability to manage budgets costs and inventory Strong problem-solving and decision-making skills Ability to work under pressure and handle multiple tasks Basic computer skills (POS systems Microsoft Office reporting tools)

Required Education:

Minimum of OND/HND/Bachelors degree in Hospitality Management Business Administration or a related fieldRelevant professional certifications in hospitality or food service management (added advantage)Food safety and hygiene certification (e.g. HACCP or equivalent) is an advantage

Staff Management: Recruit train and develop a high-performing team of chefs waiters / servers bartenders and hosts/hostesses etc. to deliver exceptional customer service Develop a task management checklist to ensure team members effectively deliver their daily weekly and monthly tasks ...