Operations Manager

Responsibilities

• Oversee daily restaurant operations to ensure smooth and efficient service delivery
• Maintain exceptional guest experience and promptly resolve customer concerns.
• Supervise, train, and motivate staff to uphold fine dining service standards.
• Monitor operational performance, inventory, and cost control to maximise profitability.
• Ensure compliance with health, safety, hygiene, and company policies.
• Coordinate with kitchen and service teams to maintain high-quality food and service standards.
• Prepare staff schedules and manage workforce productivity effectively.
• Analyse sales performance and implement strategies to improve revenue and customer satisfaction.

Requirements:

• A minimum of an HND in hospitality, business administration, or a related field.
• Hospitality or food safety certifications are an advantage.
• A minimum of 5 years of hospitality experience.
• At least 3 years in restaurant operations or management.
• Fine dining experience preferred.

Core Competencies:

• Restaurant operations management
• Staff supervision and discipline
• Customer service and complaint resolution
• Inventory and cost control
• Scheduling and shift coordination
• Revenue and POS management
• Reporting and operational planning

Key Skills:

• Leadership and decision-making
• Strong communication
• Attention to detail
• Problem-solving under pressure
• Professional appearance and conduct
• Ability to manage teams and enforce standards

Expectations:

• Ability to work weekends, holidays, and late hours.
• Maintain confidentiality and professionalism.
• Ensure smooth coordination between kitchen, floor, bar, and management.

KPIs:

• Customer satisfaction
• Revenue performance
• Staff discipline and retention
• Reduction in complaints and wastage
• Operational efficiency
• Service quality consistency

Ideal Candidate:

• A disciplined, structured, hospitality-driven leader capable of managing both

Remuneration: NGN 350,000–500,000