Restaurant operations manager at Domeo Resources International (DRI) in Abuja (FCT)

Position Overview

The Restaurant operations manager will supervise the day-to-day activities of the organization’srestaurant, making sure outstanding client support, process effectiveness, and profit margin. This position requires a practical leader who can oversee employees, regulate expenses, preserve high guidelines of hygiene and adherence, and supply an outstanding dining expertise that aligns with Juremi’s corporate values.

Financial & Stock Management:

• Track dining venue financial plans, revenue goals, and profit margin.
• Regulate expenses (work, food, waste, utilities) and execute cost-saving measures.
• Supervise stock regulate, inventory levels, vendor connections, and stock chain effectiveness.

Customer experience:

• Ensure premium quality client support and fulfillment.
• Manage client response, service issues, and escalations promptly and competently.
• Formulate client relation plans to foster trust and repeat patronage.

Status updates & Management:

• Organize and send routine/on a weekly basis/every month sales and effectiveness documentation.
• Track KPIs and offer management with practical findings.
• Ensure proper recordkeeping, permits, and adherence qualifications are current.

Process effectiveness:

• Table turnover rate and service speed.
• Stock variance (actual vs. documented inventory levels).
• Waste reduction (%) compared to previous period.

Client fulfillment:

• Client fulfillment rating (surveys, online assessments, mystery shopping).
• Number of repeat clients (commitment indicators).
• Percentage of client service issues settled within 24 hours.

Employees Management:

• Employees turnover rate (retention of prepared employees).
• Employees development finalization rate (service, hygiene, adherence).
• Employee relation/fulfillment scores.

Adherence & Quality:

• Health & compliance check scores (100% adherence target).
• Uniformity of food quality and visual communication (as per organisation guidelines).
• Timeliness and precision of business documentation.

Credentials & Expertise

• Bsc in hotel management Management, Business Management, or relevant field (or applicable equivalent expertise).
• 5+ years’ expertise coordinating a dining venue, hotel Food and beverage outlet, or hospitality business.
• Solid understanding of dining venue processes, client support, food safety, and hygiene rules.
• Demonstrated expertise in financial planning, stock management, and employees executive guidance.
• Clear articulation, executive guidance, and analytical abilities.

Key Competencies:

• Executive guidance and employees oversight.
• Financial and stock management.
• Client support and dispute settlement.
• Operations excellency and meticulousness.
• Robust interpersonal and planning abilities.