Restaurant Manager

AI summary

Domeo Resources International is hiring a Restaurant Manager in Aba, Abia State, Nigeria. The role involves overseeing daily front-of-house restaurant operations, ensuring guest satisfaction, maintaining food and beverage quality, managing costs, and leading restaurant staff to deliver luxury hospitality standards.

• Full-time position in Aba, Abia State, Nigeria
• Reports to Director of Food & Beverage
• Oversees front-of-house restaurant operations and staff
• Focus on guest experience, food quality, and cost control
• Requires coordination with kitchen, bar, and other departments

Original source description

Restaurant Manager at Domeo Resources International ⏲ Aug 18, 2026, 4:06 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 Employment Type: Full Time Department: Food & Beverage Reports to: Director of Food & Beverage Supervises: Assistant Restaurant Manager, Restaurant Supervisors, Captains, Hosts / Hostesses, Waiters / Waitresses, Bartenders (where assigned), Cashiers, Restaurant Stewards, Busboys / Busgirls, and other Restaurant Service Personnel. Job Summary The role is accountable for revenue growth, cost control, inventory management, staff development, compliance with food safety regulations, and continuous improvement of restaurant operations while maximizing guest satisfaction and achieving departmental financial objectives. The Restaurant Manager oversees all front-of-house restaurant operations, ensuring seamless coordination with the Kitchen, Bar, Stewarding, Housekeeping, Engineering, Security, Sales & Marketing, and other departments. The Restaurant Manager is responsible for planning, organizing, directing, and managing the daily operations of the hotel’s restaurant(s) to ensure the delivery of exceptional dining experiences that reflect the standards of a superior luxury hotel. The role is responsible for maintaining the highest standards of guest service, food and beverage quality, operational efficiency, cleanliness, hygiene, profitability, and employee performance. Key Responsibilities: Restaurant Operations Management: Plan, organize, supervise, and manage the day-to-day operations of the restaurant. Ensure operational readiness before the commencement of each service period. Ensure compliance with the hotel’s Standard Operating Procedures (SOPs), service standards, and luxury hospitality requirements. Ensure smooth and efficient restaurant operations during breakfast, lunch, dinner, brunch, and special dining services. Conduct daily operational briefings with restaurant staff. Monitor restaurant capacity, table turnover, reservations, and seating arrangements. Monitor service flow to ensure timely and efficient delivery of food and beverages. Coordinate restaurant opening and closing procedures Guest Experience: & Service Excellence: Encourage guest feedback and implement service improvement initiatives. Ensure guests receive exceptional, personalized, and memorable dining experiences. Maintain high standards of courtesy, professionalism, and hospitality among all restaurant employees. Ensure all guest requests are handled efficiently and courteously. Respond promptly and professionally to guest complaints and service recovery situations. Monitor guest satisfaction throughout the dining experience. Welcome and engage with guests, especially VIPs, repeat guests, and corporate clients. Food & Beverage Quality Assurance: Conduct regular quality inspections during service. Monitor consistency in food quality and guest satisfaction. Monitor food presentation, portion sizes, and beverage quality. Coordinate closely with the Executive Chef and Sous Chef to ensure timely food delivery. Ensure all menu changes and promotions are communicated to restaurant staff. Ensure menu items are served according to established recipes and service specifications. Ensure food and beverage service meets established quality, presentation, and service standards. Financial Management & Cost Control: Identify revenue enhancement opportunities while maintaining superior service standards. Monitor labour costs, overtime, and staffing efficiency. Control departmental operating expenses in line with approved budgets. Implement cost-saving initiatives without compromising guest experience. Monitor daily restaurant revenue, sales performance, and profitability. Support menu engineering and pricing strategies in collaboration with the Director of Food & Beverage and Executive Chef. Prepare and manage the restaurant’s annual operating budget. Review daily sales reports and identify opportunities to improve revenue. Monitor average guest spend and table turnover. Inventory & Asset Management: Ensure proper requisition, storage, and utilization of operational supplies. Coordinate with Procurement and Stores to ensure uninterrupted availability of operational supplies. Ensure proper handling of hotel assets to minimize losses. Monitor inventory levels of beverages, service equipment, linen, crockery, cutlery, glassware, and restaurant supplies. Participate in periodic inventory counts. Investigate breakages, shortages, and inventory variances. Cash Handling & Revenue Assurance: Review discounts, voids, refunds, complimentary meals, and promotional transactions. Ensure accurate billing and payment processing. Ensure all restaurant revenues are accurately recorded. Support internal audit and finance teams during revenue verification exercises. Prevent revenue leakage through effective financial controls. Reconcile daily sales reports with POS reports. Monitor cashiering procedures and compliance with financial controls. Team Leadership & Staff Development: Prepare duty rosters and work schedules. Monitor employee attendance, punctuality, grooming, and discipline. Develop succession plans for key restaurant positions. Promote teamwork, professionalism, accountability, and guest-focused service. Conduct daily briefings before each service period. Conduct performance evaluations and identify training needs. Recruit, train, supervise, coach, and motivate restaurant employees. Health, Safety & Food Hygiene: Ensure employees maintain excellent personal hygiene and grooming. Conduct routine sanitation inspections. Ensure compliance with HACCP principles, food safety regulations, and hygiene standards. Ensure compliance with occupational health and safety regulations. Report health and safety incidents promptly. Coordinate with the Chief Steward to maintain cleanliness standards. Maintain cleanliness of dining areas, service stations, and restaurant equipment. Banquet & Special Event Support: Ensure timely setup and breakdown of dining areas. Monitor service quality during special events. Coordinate with the Conference & Banquet Service Manager to ensure successful event execution. Coordinate restaurant support for banquets, conferences, weddings, private dining, and special events. Ensure restaurant staff are available to support banquet operations when required. Marketing & Revenue Generation: Promote loyalty programmes and special offers. Monitor market trends and recommend new concepts to enhance competitiveness. Participate in planning themed nights, seasonal promotions, wine dinners, and culinary events. Build relationships with corporate clients and repeat guests. Support Sales & Marketing initiatives aimed at increasing restaurant patronage. Encourage upselling and cross-selling of menu items and beverages. Coordination with Other Departments: Liaise with Housekeeping regarding restaurant cleanliness and presentation. Work closely with the Executive Chef on menu planning and service delivery. Coordinate with Human Resources on recruitment and employee development. Coordinate with the Director of Food & Beverage on departmental objectives. Collaborate with Finance regarding revenue reporting and cost control. Coordinate with Engineering for maintenance of restaurant facilities and equipment. Work with Security to ensure guest safety. Reporting & Administration: Monitor departmental KPIs and prepare performance analyses. Maintain complete restaurant documentation. Prepare daily, weekly, monthly, quarterly, and annual restaurant operational reports. Report operational challenges and recommend corrective actions. Maintain operational records, inventory reports, attendance records, and guest feedback reports. Compliance & Continuous Improvement: Ensure compliance with hotel policies, SOPs, statutory regulations, and hospitality industry best practices. Identify opportunities to improve operational efficiency and guest satisfaction. Implement quality improvement initiatives. Participate in internal and external audits. Promote environmental sustainability and waste reduction programmes. Encourage innovation and continuous learning within the restaurant team. Qualifications & Requirements: Certified Food & Beverage Executive (CFBE) or equivalent. Occupational Health & Safety Certification. Wine & Beverage Certification (WSET or equivalent) is an added advantage. Food Safety Level 3 Certification. Bachelor’s Degree or Higher National Diploma (HND) in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related discipline with 5 – 7 years of progressive restaurant management experience: within a reputable hotel, fine dining restaurant, or luxury hospitality establishment and at least 3 years in a supervisory or managerial role. Experience: in a superior luxury hotel or internationally branded hospitality establishment is highly preferred. First Aid and Fire Safety Certification. A postgraduate qualification or MBA is an added advantage. HACCP Certification. Skills & Competencies: Budgeting and Cost Control. Leadership and Team Development. Sales and Upselling. Microsoft Office Suite. Food & Beverage Service Management. Conflict Resolution. Restaurant Operations Management. HACCP and Food Safety Compliance. Problem Solving. Luxury Guest Service. Communication and Interpersonal Skills. Inventory Management. Planning and Organization. POS System Management. Revenue Management. How to Apply Interested and qualified candidates should forward their CVs and cover letters to recruitment@domeoresources.org with “Restaurant Manager _Aba” as the subject of the email. Note: Only shortlisted candidates will be contacted. Applicants must be available to attend physical interviews in Aba and must be located in Aba or have accommodation in Aba. Application Deadline: 31st August, 2026. View all Jobs in Nigeria Aba and 1 other location Aba , Abia State Restaurant Manager job vacancies in Nigeria