• Application Deadline:
• Position: Restaurant Manager



• Job Type Full Time



• Qualification BA/BSc/HND



• Experience 5 - 7 years



• Location Lagos




• Job Field Hospitality / Hotel / Restaurant 
  
  

Main Function

• The Restaurant Manager is responsible for overseeing the daily operations and service delivery of the hotel’s fine-dining restaurant, ensuring world-class guest experiences, operational excellence, and revenue growth.


• The ideal candidate must have in-depth experience in luxury hospitality dining, exceptional leadership and guest-relations skills, and the ability to uphold the brand standards of a 5-star establishment.

Role Responsibilities

Restaurant Operations and Service Excellence:

• Manage the daily restaurant floor operations, ensuring efficiency, attention to detail, and premium guest experiences.


• Oversee the execution of à la carte, buffet, and private dining services in accordance with hotel standards.

Team Leadership and Supervision:

• Lead, train, and motivate a high-performing service team including hosts, servers, and stewards.


• Create and manage staff schedules, performance reviews, and ongoing service training programs.

Guest Experience and Complaint Resolution:

• Engage with guests to ensure satisfaction and personalized service.


• Resolve complaints and special requests promptly and professionally to uphold guest loyalty.

Inventory, Cost, and Quality Control:

• Monitor food and beverage inventory, order supplies, and reduce waste.


• Collaborate with chefs and bar managers to maintain menu quality, presentation, and food safety standards.

Revenue Management and Sales Growth:

• Work with the hotel’s sales and events teams to promote special dining events, group bookings, and seasonal campaigns.


• Monitor daily sales performance, track KPIs, and implement initiatives to increase profitability.

Health, Safety, and Compliance:

• Ensure strict adherence to hygiene, sanitation, and safety protocols in line with health regulations.


• Maintain documentation and readiness for inspections or audits.

Reporting and Administrative Tasks:

• Prepare shift reports, staff attendance, and service incident logs.


• Submit weekly operational and financial reports to senior management.

Qualifications and Requirements

Education and Certifications:

• Bachelor’s Degree or HND in Hospitality Management, Business Administration, or a related field.


• Certifications in Food Safety, Hospitality Service Excellence, or F&B Operations are an added advantage.

Experience:

• Minimum of 5–7 years’ progressive experience in restaurant or F&B operations, with at least 2 years in a managerial role within a 4 or 5-star hotel.


• Proven track record in luxury service environments, international cuisine operations, and fine-dining management.

Skills:

Leadership and People Management:

• Strong leadership and team-building skills to drive high service standards and staff morale.


• Ability to coach, delegate, and lead by example in a fast-paced environment.

Guest-Centric Mindset:

• Exceptional communication, emotional intelligence, and interpersonal skills.


• Deep commitment to delivering unforgettable guest experiences.

Operational and Financial Acumen:

• Skilled in restaurant budgeting, cost control, inventory management, and revenue analysis.


• Proficiency in POS systems, reservation software, and Microsoft Office tools.

Crisis Management and Problem Solving:

• Ability to make quick, informed decisions during peak service hours or service disruptions.


• Strong conflict resolution and guest complaint handling skills.

Attention to Detail and Presentation:

• Excellent sense of cleanliness, layout, service flow, and aesthetic coordination.


• Upholds brand image and service etiquette.