RESTAURANT MANAGER - OWERRI
Location: Owerri, Imo State
Industry: Hospitality | Restaurant | Bakery | Café | Entertainment
Employment Type: Full-Time
Reports To: Managing Director
Experience: 5–7 Years
Salary: ₦250,000 – ₦400,000 Gross Monthly (Performance Bonus Available)
JOB SUMMARY
Our client, a premium Restaurant, Bakery, Café, and Hospitality Group located in Owerri, Imo State, is seeking to recruit an experienced, commercially driven, and customer-focused Restaurant Manager to lead the day-to-day operations of its multi-business hospitality establishment.
The successful candidate will oversee the efficient management of the Restaurant, Bakery, Coffee Shop, Cake Studio, Fast Food Unit, Pizza Kitchen, Arcade, Lounge, and Delivery Services while ensuring operational excellence, exceptional customer experience, revenue growth, cost optimization, and compliance with industry best practices.
This role requires a dynamic hospitality professional with strong leadership capabilities, commercial acumen, and extensive experience managing high-volume hospitality operations. The ideal candidate must possess excellent people management skills, strong financial awareness, and a proven ability to build high-performing teams while maintaining outstanding service standards.
KEY RESPONSIBILITIES
Operations Management
- Oversee the daily operations of the restaurant and coordinate activities across the bakery, café, coffee bar, cake studio, arcade, lounge, and delivery units.
- Ensure all departments operate efficiently in accordance with established Standard Operating Procedures (SOPs).
- Supervise opening and closing procedures to ensure operational readiness and compliance.
- Monitor operational workflows and continuously improve service delivery standards.
- Ensure adequate staffing levels across all operational shifts.
- Maintain a clean, safe, organized, and customer-friendly environment.
Sales & Business Development
- Drive daily, weekly, monthly, and annual revenue targets across all business units.
- Develop and implement initiatives that increase customer traffic, average spend, and repeat patronage.
- Promote upselling and cross-selling of menu items, bakery products, beverages, desserts, pizzas, and specialty offerings.
- Collaborate with the Marketing team to execute promotional campaigns, loyalty programmes, seasonal offers, and special events.
- Monitor sales performance and recommend strategies that improve profitability and market competitiveness.
Customer Experience & Service Excellence
- Deliver exceptional customer service and create memorable dining experiences.
- Ensure guests receive prompt, courteous, and professional service at all times.
- Resolve customer complaints effectively while maintaining high customer satisfaction.
- Monitor customer feedback and implement service improvement initiatives.
- Build and maintain strong relationships with corporate clients, event organizers, and returning customers.
Leadership & People Management
- Recruit, train, coach, mentor, and supervise restaurant supervisors and frontline employees.
- Conduct daily operational briefings and periodic performance evaluations.
- Foster a culture of professionalism, teamwork, accountability, and continuous improvement.
- Prepare duty rosters and effectively manage staff scheduling.
- Monitor employee attendance, productivity, discipline, and compliance with company policies.
- Identify training needs and support continuous employee development.
Food Quality, Safety & Operational Standards
- Work closely with the Executive Chef, Bakery Manager, and Kitchen teams to maintain consistent food quality.
- Ensure recipes, food presentation, portion control, and preparation standards are consistently maintained.
- Monitor food preparation and service times to achieve operational efficiency.
- Ensure strict compliance with HACCP principles, Good Manufacturing Practices (GMP), food hygiene, and health & safety regulations.
- Conduct regular operational quality inspections.
Inventory & Cost Control
- Monitor inventory levels for food, beverages, bakery ingredients, packaging materials, and operational supplies.
- Ensure proper implementation of FIFO (First-In, First-Out) inventory management practices.
- Minimize food waste, spoilage, pilferage, and inventory losses.
- Conduct periodic stock counts and inventory reconciliations.
- Collaborate with Procurement to maintain optimal stock levels and manage supplier relationships.
Financial & Cash Management
- Oversee daily sales reconciliation and cash management processes.
- Monitor POS transactions to ensure financial accuracy and accountability.
- Review daily sales reports and analyze financial performance.
- Control labour costs, operational expenses, and food costs.
- Support budgeting, forecasting, and cost optimization initiatives.
Compliance, Health & Safety
- Ensure compliance with food safety regulations, occupational health standards, and environmental guidelines.
- Maintain high standards of hygiene, sanitation, and workplace safety.
- Enforce the proper use of Personal Protective Equipment (PPE).
- Ensure operational licences, permits, and certifications remain current.
- Lead incident reporting and emergency response procedures where necessary.
Events & Entertainment Management
- Coordinate restaurant operations for birthdays, corporate events, weddings, and private functions.
- Oversee the smooth operation of the arcade and lounge facilities.
- Ensure all events are executed professionally and exceed customer expectations.
Reporting & Business Performance
- Prepare and submit daily, weekly, and monthly operational reports to the Managing Director.
- Analyze sales performance, labour costs, inventory, customer trends, and operational KPIs.
- Recommend process improvements that enhance efficiency, profitability, and customer satisfaction.
- Participate in strategic planning and business growth initiatives.
KEY PERFORMANCE INDICATORS (KPIs)
Performance will be measured against the following:
- Achievement of sales and profitability targets
- Customer satisfaction and guest experience ratings
- Food quality and service consistency
- Labour cost efficiency
- Food cost management
- Inventory accuracy and stock variance
- Reduction in food waste and operational losses
- Employee productivity and retention
- Compliance with food safety and hygiene standards
- Growth in repeat customers and loyalty programme participation
- Timeliness and accuracy of operational reporting
QUALIFICATIONS
- Bachelor's Degree or Higher National Diploma (HND) in Hospitality Management, Business Administration, Hotel Management, Tourism, or a related discipline.
- Professional certifications in Hospitality Management, Customer Service, Food Safety, or Operations Management will be an added advantage.
- HACCP, Food Safety, Health & Safety, or related certifications are highly desirable.
EXPERIENCE REQUIREMENTS
Applicants must possess:
- Minimum of 5–7 years' experience managing restaurant or hospitality operations.
- Proven experience overseeing premium restaurants, cafés, bakeries, hotels, or multi-outlet hospitality businesses.
- Demonstrated experience managing multidisciplinary teams in high-volume operations.
- Strong track record of driving revenue growth, operational efficiency, and customer satisfaction.
- Experience using Restaurant POS systems and inventory management software.
- Strong understanding of budgeting, financial controls, and cost management.
CORE COMPETENCIES
The ideal candidate should demonstrate:
- Strategic Leadership
- Restaurant Operations Management
- Customer Relationship Management
- Revenue Growth & Business Development
- Commercial & Financial Acumen
- Inventory & Cost Control
- Food Safety & Quality Assurance
- Team Leadership & Coaching
- Performance Management
- Conflict Resolution & Problem Solving
- Excellent Communication & Interpersonal Skills
- Decision-Making & Analytical Thinking
- Time Management & Organizational Skills
- Integrity, Accountability, and Professionalism
- Ability to thrive in a fast-paced hospitality environment
TECHNICAL REQUIREMENTS
Candidates should demonstrate proficiency in:
- Restaurant POS Systems
- Inventory Management Software
- Microsoft Excel
- Microsoft Word
- Microsoft Outlook
- Microsoft PowerPoint
- Daily Sales Reporting
- Stock Control Systems
- Budgeting and Financial Reporting
WORKING CONDITIONS
- Full-time role with rotating shifts, including weekends and public holidays.
- Fast-paced, customer-focused hospitality environment.
- Frequent interaction with customers, suppliers, and operational teams.
- Occasional supervision of corporate events, private functions, and entertainment activities.
WHAT WE OFFER
- Competitive Gross Monthly Salary (₦350,000 – ₦400,000)
- Performance-Based Bonus
- Career Growth and Leadership Development Opportunities
- Staff Meals During Shifts
- Annual Leave and Public Holiday Benefits
- Continuous Professional Training and Development
- Dynamic, Collaborative, and Performance-Driven Work Environment
- Opportunity to lead a premium and fast-growing hospitality brand
HOW TO APPLY
Interested and qualified candidates should forward their updated CV to:
[email protected]
Subject of the Email: Restaurant Manager – Owerri, Imo State