Restaurant Manager at Domeo Resources International (DRI)

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

The Restaurant Manager is responsible for overseeing the daily operations and service delivery of the hotel’s fine-dining restaurant, ensuring world-class guest experiences, operational excellence, and revenue growth.
The ideal candidate must have in-depth experience in luxury hospitality dining, exceptional leadership and guest-relations skills, and the ability to uphold the brand standards of a 5-star establishment.

Role Responsibilities
Restaurant Operations and Service Excellence:

Manage the daily restaurant floor operations, ensuring efficiency, attention to detail, and premium guest experiences.
Oversee the execution of à la carte, buffet, and private dining services in accordance with hotel standards.

Team Leadership and Supervision:

Lead, train, and motivate a high-performing service team including hosts, servers, and stewards.
Create and manage staff schedules, performance reviews, and ongoing service training programs.

Guest Experience and Complaint Resolution:

Engage with guests to ensure satisfaction and personalized service.
Resolve complaints and special requests promptly and professionally to uphold guest loyalty.

Inventory, Cost, and Quality Control:

Monitor food and beverage inventory, order supplies, and reduce waste.
Collaborate with chefs and bar managers to maintain menu quality, presentation, and food safety standards.

Revenue Management and Sales Growth:

Work with the hotel’s sales and events teams to promote special dining events, group bookings, and seasonal campaigns.
Monitor daily sales performance, track KPIs, and implement initiatives to increase profitability.

Health, Safety, and Compliance:

Ensure strict adherence to hygiene, sanitation, and safety protocols in line with health regulations.
Maintain documentation and readiness for inspections or audits.

Reporting and Administrative Tasks:

Prepare shift reports, staff attendance, and service incident logs.
Submit weekly operational and financial reports to senior management.

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:

Minimum of 5–7 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.