Restaurant Manager – Wuse 2, Abuja

About the role

The Restaurant Manager oversees day‑to‑day operations, coordinating kitchen, front‑of‑house, inventory and guest experience to ensure smooth service and high standards.

Key responsibilities

• Oversee daily operations across kitchen, front‑of‑house, bar (where applicable) and store/inventory.
• Manage, schedule and develop the restaurant team, including waitstaff, kitchen staff and support roles.
• Maintain consistently high standards of food quality, presentation, hygiene and service.
• Ensure compliance with food safety and hygiene regulations at all times.
• Manage stock, inventory and supplier relationships, minimising waste and controlling costs.
• Coordinate with the kitchen team on menu execution, station readiness and service flow.
• Handle guest reservations, walk‑ins and event bookings with professionalism.
• Manage the guest experience from arrival to departure, resolving complaints swiftly.
• Support planning and execution of community events and special programming.
• Prepare daily and weekly reports on covers, revenue, stock usage and team performance.

Required profile

• 3–5 years of restaurant or food‑and‑beverage management experience.
• Proven ability to manage kitchen, front‑of‑house and inventory simultaneously.
• Hospitality‑first mindset, understanding that guests seek more than just food.
• Strong organisational and multitasking skills in a fast‑paced environment.
• Experience managing a small‑to‑medium team with accountability and warmth.
• Familiarity with POS systems, stock management and basic F&B cost controls.
• Ability to support or manage events alongside regular service operations.

Required skills

• Experience with POS systems.
• Stock management expertise.
• Basic food & beverage cost control knowledge.