Restaurant Managers (Females Only) at Genesis Group

Restaurant Managers (Females Only) at Genesis Group - April 6, 2026

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Restaurant Managers (Females Only) at Genesis Group ⏲ Apr 6, 2026, 10:30 PM ⋕ View all Hospitality & Food Services jobs

At Genesis Group, we've been living our dreams and redefining the world of hospitality for over three decades. Our journey has been characterized by excellence in a wide range of services, including Catering, Hotels, Restaurants, and Cinemas. With a team of over 10,000 dedicated professionals and 30 locations spanning across Nigeria and beyond, we take pride in delivering exceptional experiences to our valued customers.

We are recruiting to fill the position below:

Job Title: Restaurant Manager (Females Only)

Location: Port Harcourt, Rivers

Employment Type: Full-time

Job Summary

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, including managing staff, ensuring customer satisfaction, and driving profitability.

As a Restaurant Manager, you will be responsible for ensuring the smooth and efficient operation of the restaurant, maintaining high standards of food quality and service, and maximizing revenue and profitability.

Your role involves managing staff, handling customer inquiries and concerns, and implementing policies and procedures to achieve operational excellence.

Responsibilities

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.

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.

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.

Requirements and Qualifications

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.

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.

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

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

Required Skills:

Leadership

Communication

Customer service

Problem-solving

Time management

Marketing

Adaptability

Team management

Financial management

Food safety

[Click the Apply button below to see the contact details]