Restaurant Manager at Genesis Group

Restaurant Manager at Genesis Group March, 2026 | MyJobMag

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Restaurant Manager at Genesis Group

View Jobs in Hotels & Restaurants /

View Jobs at Genesis Group

Posted: Mar 24, 2026

Deadline: Apr 7, 2026

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Genesis Group is a wholly Nigerian owned Catering, Hospitality & Entertainment Conglomerate with business interest in Hotels, Restaurants, Cinemas, Shopping Malls, Real Estate Development, Outdoor Catering, Industrial Catering & Housekeeping Management, and Food Production. For over 2 decades we have provided 'Exceptional Products & Services&rsq...

Read more about this company  

Restaurant Manager

Job Type Full Time

Qualification BA/BSc/HND , OND

Experience

Location Lagos

City Ikeja , Lekki

Job Field Food, Beverage & Hospitality  

Job Summary

Manage day-to-day operations of the restaurant, including opening and closing procedures, staff scheduling, and shift management.

Supervise and coordinate activities of restaurant staff, including servers, chefs, cooks, and support staff, to ensure efficient workflow and high-quality service.

Train, motivate, and mentor staff, providing guidance, coaching, and performance feedback to foster a positive work environment and promote employee development.

Monitor food preparation, presentation, and quality standards, ensuring compliance with recipes, portion sizes, and food safety regulations.

Maintain inventory levels, order supplies, and manage food and beverage costs to optimize profitability and minimize waste and shrinkage.

Develop and implement operational policies, procedures, and standards to maintain consistency, efficiency, and compliance with health and safety regulations.

Handle customer inquiries, complaints, and feedback in a prompt and professional manner, resolving issues and ensuring customer satisfaction.

Plan and execute marketing and promotional activities to attract customers, increase foot traffic, and drive sales growth.

Monitor sales performance, analyze financial data, and prepare reports to track key performance indicators (KPIs) and identify opportunities for improvement.

Collaborate with the kitchen team to develop menus, specials, and promotions that meet customer preferences and market trends.

Ensure cleanliness, sanitation, and maintenance of the restaurant premises, equipment, and facilities, adhering to health and safety standards.

Implement cost-control measures, such as portion control, inventory management, and labor optimization, to maximize profitability and minimize expenses.

Build and maintain relationships with suppliers, vendors, and service providers, negotiating contracts, pricing, and terms to secure favorable arrangements.

Stay updated on industry trends, consumer preferences, and competitive landscape, conducting market research and competitor analysis to inform business decisions.

Uphold company policies, procedures, and values, promoting a positive brand image and culture of excellence among staff and customers.

Requirements and Qualifications

High School Diploma or equivalent; Bachelor's Degree in hospitality management or related field is preferred.

Proven experience in restaurant management or a similar role, with a strong understanding of restaurant operations, food service standards, and customer service principles.

Excellent leadership and interpersonal skills, with the ability to motivate and inspire teams to achieve performance targets and deliver exceptional service.

Knowledge of food safety regulations, health codes, and sanitation practices, with certification in food handling and safety (e.g., ServSafe) preferred.

Strong communication and conflict resolution abilities, with the capacity to handle customer inquiries and complaints in a calm and professional manner.

Financial acumen and budget management skills, with the ability to analyze financial data, control costs, and drive revenue growth.

Organizational and multitasking abilities, with the capacity to prioritize tasks, manage time effectively, and handle multiple responsibilities in a fast-paced environment.

Flexibility and adaptability to work evenings, weekends, and holidays as required to meet operational needs and accommodate customer demand.

Proficiency in restaurant management software, POS systems, and Microsoft Office suite.

Commitment to upholding quality standards, service excellence, and customer satisfaction.

Required Skills:

Leadership

Communication

Customer service

Team management

Financial management

Food safety

Problem-solving

Time management

Marketing

Adaptability.

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Method of Application

Interested and qualified candidates should send their CV to:    using the job title as the subject of the mail.

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