Domeo Resources International (DRI) is a prolific organization that proffers HR and Management Consultancy solutions premised on excellence and innovation.Main Function

The Superior Luxury Restaurant Manager is responsible for overseeing the overall operations of a high-end dining establishment, ensuring exceptional guest experience, premium service delivery, and operational excellence in line with luxury hospitality standards.
The role requires a refined professional with strong leadership, attention to detail, and a deep understanding of fine dining service, guest relations, and revenue optimization.

Role Responsibilities
Guest Experience & Service Excellence:

Deliver and maintain world-class, personalized guest service.
Ensure every guest interaction reflects luxury hospitality standards.
Handle VIP guests, special requests, and complaints with professionalism and discretion.
Monitor dining experience to ensure consistency, ambiance, and satisfaction.

Restaurant Operations Management:

Oversee daily operations including opening and closing procedures.
Ensure smooth coordination between kitchen and service teams.
Maintain high standards of cleanliness, hygiene, and presentation.
Ensure compliance with health, safety, and regulatory standards.

Team Leadership & Development:

Lead, train, and supervise service staff including supervisors, captains, and wait staff.
Conduct regular training on fine dining etiquette, wine service, and guest engagement.
Monitor staff performance and provide coaching and feedback.
Foster a culture of excellence, discipline, and professionalism.

Financial Management & Profitability:

Manage budgets, cost control, and revenue targets.
Monitor daily sales, average spend, and profitability metrics.
Implement strategies to increase revenue and optimize operational efficiency.
Control wastage and ensure efficient resource utilization.

Menu & Beverage Coordination:

Collaborate with the Executive Chef and Bar Manager on menu planning.
Ensure proper menu presentation, pricing, and updates.
Maintain high standards in food and beverage quality.
Oversee wine lists and premium beverage offerings.

Brand Standards & Ambience:

Ensure the restaurant environment reflects a luxury and premium feel.
Maintain standards in décor, lighting, music, and overall ambiance.
Ensure staff grooming and presentation meet luxury expectations.

Customer Relationship Management:

Build and maintain strong relationships with regular and VIP guests.
Encourage repeat business through excellent service delivery.
Monitor guest feedback and implement improvements.

Inventory & Procurement Oversight:

Monitor stock levels for food, beverages, and service materials.
Coordinate with procurement and store for timely supply.
Ensure proper handling and storage of high-value inventory items.

Compliance & Quality Assurance:

Ensure compliance with all company policies and hospitality standards.
Maintain strict adherence to food safety and hygiene regulations.
Support internal audits and quality checks.

Experience / Qualification

Bachelor’s Degree or HND in Hospitality Management, Business Administration, or related field
Must have 7–10 years’ experience in restaurant management, with at least 3–5 years in fine dining or luxury hospitality
Proven experience managing high-end or premium dining establishments
Certification in hospitality or food and beverage management is an added advantage
Knowledge of international service standards and etiquette

Competencies / Skills:

Strong knowledge of luxury and fine dining service standards
Leadership and team management skills
Excellent customer service and interpersonal skills
Financial acumen and cost control ability
Knowledge of wines, beverages, and food pairing
Strong organizational and multitasking skills

Behavioural Qualities / Other Competences:

High level of professionalism and attention to detail
Elegant, polished, and confident personality
Strong decision-making and problem-solving ability
Customer-focused mindset
Ability to work under pressure in a high-end environment
Strong communication and presentation skills

Written by

9jabook

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Domeo Resources International (DRI) is a prolific organization that proffers HR and Management Consultancy solutions premised on excellence and innovation.Main Function

The Restaurant Outlet Manager is responsible for the overall management and performance of the fast food outlet.
The role ensures efficient daily operations, fast and consistent service, food quality control, cost management, staff supervision, and high customer satisfaction while strictly adhering to brand standards, SOPs, and food safety regulations.

Role Responsibilities
Outlet Operations Management:

Oversee daily operations of the outlet including front counter, kitchen, drive-through (if applicable), and dining area.
Ensure fast, accurate, and consistent service delivery in line with brand and QSR standards.
Implement and enforce standard operating procedures (SOPs) across all departments.
Monitor opening, mid-shift, and closing activities to ensure compliance.

Customer Service & Guest Satisfaction:

Ensure a positive customer experience at all times.
Handle customer complaints professionally and resolve issues promptly.
Monitor service speed, order accuracy, and cleanliness.
Encourage customer loyalty through excellent service and brand consistency.

Staff Supervision & Team Leadership:

Recruit, train, schedule, and supervise outlet staff.
Ensure staff punctuality, grooming, hygiene, and compliance with work standards.
Conduct performance evaluations, coaching, and disciplinary actions when required.
Foster teamwork, motivation, and accountability among staff.

Food Quality, Safety & Hygiene:

Ensure strict adherence to food safety, hygiene, and sanitation standards.
Monitor food preparation, storage, portioning, and presentation.
Conduct routine checks to ensure compliance with HACCP and health regulations.
Ensure kitchen equipment is maintained and operational.

Inventory & Cost Control:

Manage inventory levels, stock ordering, and supplier coordination.
Monitor food cost, wastage, labour cost, and operational expenses.
Ensure proper stock rotation and storage to minimize losses.
Investigate and address variances or discrepancies.

Sales, Targets & Performance Management:

Drive sales growth and achieve outlet revenue targets.
Implement promotional activities and upselling strategies.
Track daily sales, productivity, and outlet KPIs.
Prepare and submit performance reports to management.

Cash Handling & Financial Control:

Oversee cash handling, POS operations, and daily reconciliation.
Ensure accurate recording of sales and transactions.
Safeguard outlet assets and prevent losses or fraud.

Safety, Security & Compliance:

Works with the CSO to ensure safety of staff, customers, and outlet property.
Enforce safety protocols, emergency procedures, and incident reporting.
Coordinate with security personnel when required.
Ensure compliance with labour laws and company policies.

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

3-5 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.

Written by

9jabook

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