Restaurant Manager (Hotel)

About the role

The Restaurant Manager will lead the day‑to‑day operations of the hotel’s restaurant(s) in Aba, ensuring exceptional guest experiences, operational efficiency and profitability. Reporting to the Food & Beverage Manager, the role oversees multiple supervisors and coordinates with the Executive Chef and other departments.

Key responsibilities

• Plan, organise and supervise daily restaurant operations for all service periods including breakfast, lunch, dinner, brunch, private dining and events.
• Manage staffing levels, shift handovers and ensure compliance with SOPs, brand standards and luxury hospitality requirements.
• Maintain restaurant ambience, cleanliness, lighting, music and décor to deliver a superior dining experience.
• Welcome guests, handle complaints, VIP service and monitor satisfaction through direct interaction and feedback channels.
• Control food and beverage quality, inventory, cost and waste while ensuring adherence to food safety regulations.
• Collaborate with the Executive Chef and other departments to optimise menu execution and service flow.
• Prepare reports on sales, labour and operational performance to drive revenue growth.

Required profile

• Proven experience managing restaurant operations in a luxury hotel or similar high‑end hospitality environment.
• Strong leadership skills with the ability to supervise multiple supervisors and front‑of‑house teams.
• Excellent guest‑service orientation and ability to handle VIP and special‑diet requests.
• Good understanding of food safety standards, inventory control and cost management.

Required skills

• Restaurant management
• Staff scheduling
• Guest relations
• Food safety compliance
• Inventory and cost control