Qualifications for an Eatery (Restaurant) Manager
Educational Qualifications

• Minimum: National Diploma (ND) or Bachelor’s Degree in Hospitality Management, Business Administration, Catering & Hotel Management, Food Science, or related field.
• Added Advantage: Certificate or training in Customer Service, Food Safety, Hygiene, or Restaurant Operations.

Work Experience:

• At least 2 – 3 years experience in a restaurant, hotel, or food service environment.
• Experience in supervising kitchen staff, cashiers, or waiters is highly preferred.
• Proven record of managing daily operations, inventory, and customer satisfaction.

Core Managerial Skills:

• Leadership skills: Ability to lead, motivate, and supervise staff.
• Customer service skills: Friendly, patient, and professional with customers.
• Organizational skills: Efficient in scheduling staff, handling orders, and maintaining records.
• Decision-making skills: Quick to solve operational problems and handle emergencies.
• Time management: Ensures timely service and smooth daily operations.
• Communication skills: Clear and respectful communication with both staff and customers.

Technical / Business Skills:

• Basic accounting and record-keeping (sales, expenses, daily reports).
• Knowledge of food safety and hygiene standards.
• Inventory management (stocking, reordering, avoiding wastage).
• POS (Point of Sale) system operation and daily sales balancing.
• Ability to prepare simple reports using Excel or notebooks.

Personal Qualities:

• Neat, organized, and smart in appearance.
• Honest and trustworthy — especially with money and supplies.
• Friendly and approachable with customers.
• Calm under pressure and solution-oriented.
• Flexible — willing to work on weekends or public holidays when necessary.

Bonus Advantage:

• Experience in marketing or social media promotion for the eatery.
• Ability to train and monitor new staff.
• Good knowledge of menu planning and customer preferences.

Salary
Attractive.

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Job Description

• We are looking for a skilled and passionate Chef/Cook to join our team.
• The ideal candidate should be able to prepare a variety of local and continental dishes, maintain kitchen hygiene, and ensure excellent food quality at all times

Key Responsibilities

• Prepare and cook meals according to the menu and guests’ preferences
• Ensure food presentation, taste, and portion standards are maintained
• Maintain cleanliness and order in the kitchen area
• Monitor food stock and manage kitchen inventory
• Adhere to all food safety and hygiene regulations
• Work efficiently under minimal supervision

Requirements

• SSCE / OND / Diploma in Catering or Hospitality Management is an advantag
• Minimum of 2 years’ experience as a cook or chef (hotel, restaurant, or guest house experience preferred)
• Ability to cook both local and continental dishes
• Strong sense of hygiene and time management
• Good communication and teamwork skills
• Must be neat, punctual, and reliable.

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