Restaurant Manager

AI summary

Domeo Resources International is hiring a Restaurant Manager for a luxury hotel restaurant in Aba, Abia. The role involves overseeing daily restaurant operations, ensuring exceptional guest experiences, managing food and beverage quality, driving revenue growth, and leading the restaurant team to meet high hospitality standards.

• Role based in Aba, Abia, Nigeria
• Reports to Food & Beverage Manager / Director of Food & Beverage
• Responsible for luxury hotel restaurant operations and guest experience
• Involves revenue generation, cost control, and team leadership

Original source description

Restaurant Manager at Domeo Resources International ⏲ Aug 12, 2026, 11:03 AM ⋕ View all Food Services & Catering jobs Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance. We are recruiting to fill the position below: Job Title: Restaurant Manager Location: Aba, Abia Reports to: Food & Beverage Manager / Director of Food & Beverage Direct Reports: Restaurant Supervisors, Bar Supervisor, Banquet/Events Supervisor, Room Service Supervisor, Stewarding Supervisor Job Summary The Restaurant Manager is responsible for planning, organizing, directing, and overseeing the dayto-day operations of the hotel's restaurant(s) to ensure exceptional guest experiences, operational efficiency, revenue growth, and profitability. The role ensures that every guest receives outstanding service while maintaining the highest standards of food quality, beverage service, hygiene, cleanliness, and luxury hospitality. The Restaurant Manager is responsible for leading the restaurant team, maximizing sales, controlling operating costs, maintaining compliance with food safety regulations, managing inventory and restaurant assets, coordinating with the Executive Chef and other departments, and ensuring that all restaurant operations align with the standards of a superior luxury hotel. Responsibilities: Restaurant Operations Management: Ensure restaurant operations comply with the hotel's Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements. Plan, organize, supervise, and coordinate all daily restaurant operations. Monitor opening, closing, and shift handover procedures. Ensure adequate staffing levels during all operating periods. Supervise dining room activities to ensure smooth and efficient service. Monitor restaurant ambience, cleanliness, lighting, music, table settings, and décor to maintain a superior luxury dining experience. Ensure the restaurant is fully prepared for breakfast, lunch, dinner, brunch, private dining, and special events. Guest Experience: & Service Excellence: Welcome and engage with guests to ensure a memorable dining experience. Handle guest complaints, concerns, and special requests promptly and effectively. Implement service recovery measures to resolve issues and enhance guest loyalty. Monitor guest satisfaction through direct interaction, comment cards, and online reviews. Ensure every guest receives prompt, courteous, professional, and personalized service. Foster a culture of exceptional hospitality and guest-focused service. Personally attend to VIPs, dignitaries, corporate executives, repeat guests, and guests with special dietary requirements. Food & Beverage Quality Management: Ensure food and beverages served meet the hotel's quality, presentation, and portion standards. Coordinate closely with the Executive Chef and Sous Chef to ensure timely food preparation and service. Conduct regular tasting sessions with the culinary team to maintain quality. Ensure beverages are served according to approved recipes and service standards. Monitor food presentation, temperature, freshness, and consistency. Ensure menus, wine lists, and promotional materials are current and accurate. Revenue Generation & Sales Development: Monitor average spend per guest and table turnover. Promote upselling and cross-selling of menu items, beverages, desserts, and promotional offers. Collaborate with the Sales & Marketing Department to implement promotions, themed dining events, and seasonal campaigns. Maximize restaurant revenue through effective sales strategies and exceptional guest service. Develop strategies to attract new customers and increase repeat patronage. Analyze restaurant sales trends and recommend business improvement initiatives. Financial Management & Cost Control: Ensure compliance with the First-In, First-Out (FIFO) inventory management principle. Monitor daily restaurant sales, revenue, and operating expenses. Participate in daily, weekly, monthly, and annual inventory counts. Monitor payroll costs and staffing efficiency. Minimize losses arising from spoilage, breakages, wastage, and pilferage. Investigate variances and recommend corrective actions. Safeguard restaurant assets and equipment. Control food costs, beverage costs, labour costs, breakages, and operational expenses. Ensure profitability targets are achieved without compromising service quality. Inventory & Asset Management Coordinate stock requisitions with the Procurement and Store Departments. Monitor inventory levels of food, beverages, operating supplies, tableware, glassware, cutlery, linen, and restaurant equipment. Assist in preparing and managing the restaurant's operating budget. Review daily sales reports, cashier reconciliations, discounts, voids, and complimentary transactions. Team Leadership & Staff Development: Monitor staff attendance, punctuality, grooming, and professional conduct. Conduct daily pre-service briefings and post-service reviews. Conduct performance appraisals and identify training needs. • Promote teamwork, accountability, and continuous learning. Recruit, train, coach, supervise, and motivate restaurant employees. Prepare duty rosters and shift schedules. Recommend promotions, disciplinary actions, and recognition for outstanding performance. Hygiene, Health & Safety: Ensure compliance with fire safety, occupational health, and emergency procedures. Monitor restaurant cleanliness, sanitation, and pest control. Ensure compliance with HACCP principles, food safety regulations, and hotel hygiene standards. Ensure proper handling, storage, and service of food and beverages. Conduct regular safety inspections and report hazards immediately. Verify that all employees maintain excellent personal hygiene and wear approved uniforms. Coordination with Other Departments: Collaborate with Procurement to ensure uninterrupted supply of food, beverages, and operational materials. Work with Front Office to support VIP dining arrangements and guest requests. Liaise with the Food & Beverage Manager regarding operational performance and strategic initiatives. Work with Finance regarding revenue reporting, cash control, and financial reconciliation. Liaise with Engineering regarding maintenance of restaurant equipment and facilities. Coordinate with Housekeeping to maintain restaurant cleanliness and presentation. Coordinate with Banquet and Events teams during conferences, weddings, and special functions. Work closely with the Executive Chef to coordinate food preparation and menu execution. Restaurant Administration & Reporting: Ensure proper documentation of restaurant activities. Maintain records of reservations, guest feedback, incidents, inventory, staff attendance, and operational activities. Submit operational and financial reports to the Food & Beverage Manager. Monitor key restaurant performance indicators. Prepare daily, weekly, monthly, and quarterly operational reports. Prepare forecasts, staffing plans, and business improvement reports. Compliance & Continuous Improvement: Promote environmental sustainability through waste reduction, recycling, and responsible resource utilization. Participate in internal and external audits. Recommend operational improvements that enhance efficiency, guest satisfaction, and profitability. Ensure compliance with hotel policies, SOPs, statutory regulations, and luxury hospitality standards. Encourage continuous learning and service excellence within the restaurant team. Introduce innovative dining concepts and service enhancements. Key Performance Indicator (KPI) Beverage Cost Percentage. Employee productivity. Staff turnover rate. Table turnover rate. Inventory variance. Number of guest complaints resolved. Labour Cost Percentage. Online review ratings. Average spend per guest. Guest satisfaction score. Compliance audit score. Breakage and wastage percentage. Restaurant profitability. Training completion rate. Restaurant revenue growth. Hygiene inspection score. Food Cost Percentage. Requirements: Bachelor's Degree or Higher National Diploma (HND) in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related discipline. Experience: 5–7 years of progressive restaurant operations experience: within the hospitality industry. At least 3 years in a supervisory or managerial role in a superior luxury hotel, fine dining restaurant, or internationally branded hospitality establishment. Proven experience: managing high-volume restaurant operations and luxury guest service. Professional Certifications (Preferred): HACCP Certification. First Aid and Fire Safety Certification. Certified Hospitality Supervisor (CHS). Wine and Beverage Service Certification (WSET or equivalent) is an added advantage. Food Safety Level 3 Certification. Occupational Health & Safety Certification. Certified Food & Beverage Executive (CFBE) or equivalent. Skills and Competencies: Problem Solving and Decision-Making. Food and Beverage Service Standards. Conflict Resolution and Service Recovery. Restaurant Operations Management. Microsoft Office Suite. Budgeting and Cost Control. Inventory Management. Report Writing and Data Analysis. Luxury Guest Service. Planning and Organization. Leadership and Team Development. Communication and Interpersonal Skills. Revenue Generation and Sales. HACCP and Food Safety Compliance. Property Management Systems (PMS) and Point of Sale (POS) Systems. How to Apply Interested and qualified candidates should forward their CVs and cover letters to [email protected] with Restaurant Manager_Aba" as the subject of the email. Note: Only shortlisted candidates will be contacted. Application Deadline: 31st August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abuja Restaurant Manager job vacancies in Nigeria