Resturant Manager

Job Title: Restaurant Manager
Company Name: Talent Place Consulting
Location: Somolu
Job Type: Full-Time
About Us:
Our client is a thriving restaurant business committed to delivering high-quality food and exceptional customer experiences. As they continue to grow, we are seeking a dedicated and passionate Restaurant Manager to lead our team.
Job Description:
• The Restaurant Manager is responsible for overseeing all aspects of the restaurant’s operations, including managing staff, ensuring customer satisfaction, developing business plans, controlling finances, implementing marketing strategies, maintaining inventory, and upholding sanitation standards.
Responsibilities:
• Operational Leadership:
o Coordinate daily restaurant operations, ensuring smooth front-of-house and back-of-house processes.
o Supervise kitchen staff and waitstaff, providing necessary feedback and guidance.
o Maintain high production, productivity, and quality standards.
o Respond efficiently and accurately to customer complaints and concerns.
o Regularly review product quality and explore new vendor options.
• Staff Management:
o Recruit, interview, train, and supervise restaurant staff.
o Create work schedules, track employees’ hours, and manage payroll data.
o Appraise staff performance and provide constructive feedback.
o Foster a positive work environment and lead by example.
• Financial Management:
o Monitor and manage the restaurant’s budget.
o Control operational costs and identify measures to reduce waste.
o Generate detailed reports on weekly, monthly, and annual revenues and expenses.
o Implement and maintain quality control during meal production.
• Customer Service:
o Interact with diners, ensuring their satisfaction and addressing any concerns.
o Mitigate potential conflicts and maintain a welcoming atmosphere.
o Promote the brand within the local community through word-of-mouth and restaurant events.
• Inventory and Supplies:
o Organize and take stock of restaurant supplies.
o Estimate future needs for goods, kitchen utensils, and cleaning products.
o Ensure compliance with sanitation and safety regulations.
Qualifications:
• Higher National Degree or Bachelor’s degree in Hospitality Management or related field (preferred).
• Minimum 7 years experience with 3 years at the supervisory level as a Restaurant Manager or in a similar leadership role.
• Strong communication and interpersonal skills.
• Knowledge of health and safety regulations.
• Familiarity with inventory management and financial reporting.