Role Overview

• The ideal candidate will lead and coordinate all aspects of our operational strategy—ranging from inventory management, staff coordination, quality control, and customer satisfaction—to achieve sustainable business growth.

Key Responsibilities

• Supervise and manage daily restaurant operations across all departments.
• Develop and implement operational systems, processes, and best practices.
• Lead, train, and motivate staff to ensure top performance and adherence to standards.
• Monitor inventory levels, procurement, and supply chain coordination.
• Analyze and improve organizational efficiency through regular reporting and evaluation.
• Resolve customer complaints and implement service recovery strategies.
• Ensure compliance with food safety, hygiene, and company regulations.
• Collaborate with management on budget planning, cost control, and revenue optimization.
• Schedule and coordinate team meetings, shift rotations, and performance reviews.

Requirements

• Minimum of HND / B.Sc. in Business Administration, Hospitality Management, or a related field.
• 3+ years of experience in a similar operational role (preferably in the food or hospitality industry).
• Strong leadership, organizational, and multitasking skills.
• Proficiency in Microsoft Office and operational management tools.
• Excellent interpersonal and problem-solving skills.
• Ability to make quick decisions and handle pressure in a fast-paced environment.
• A results-driven and proactive personality with a commitment to excellence.

Benefits

• Competitive salary and benefits package.
• Opportunities for professional development and career advancement.
• A supportive and collaborative work environment.
• Access to cutting-edge technology and resources.