Restaurant Manager at Domeo Resources International (DRI)

Role Summary

The Restaurant Manager will oversee the daily operations of the restaurant, ensuring excellent customer service, operational efficiency, and profitability. This role requires a hands-on leader who can manage staff, control costs, maintain high standards of hygiene and compliance, and deliver an outstanding dining experience that aligns with the company's brand values.

Key Responsibilities

Operational Management

• Oversee day-to-day restaurant operations, including opening/closing routines, reservations, and service delivery
• Maintain cleanliness, food safety, and hygiene in compliance with health & safety regulations
• Ensure compliance with company policies, food quality standards, and service protocols

Financial & Inventory Management

• Monitor restaurant budgets, sales targets, and profitability
• Control costs (labor, food, waste, utilities) and implement cost-saving measures
• Oversee inventory control, stock levels, vendor relationships, and supply chain efficiency

Customer Experience

• Ensure high-quality customer service and satisfaction
• Handle customer feedback, complaints, and escalations promptly and professionally
• Develop customer engagement strategies to build loyalty and repeat patronage

Staff Management & Training

• Recruit, train, schedule, and supervise restaurant staff
• Conduct regular staff meetings, performance reviews, and training on service excellence
• Motivate and inspire the team to deliver consistent service quality

Marketing & Brand Alignment

• Collaborate with marketing and branding teams to execute promotions, events, and campaigns
• Monitor market trends to adjust offerings accordingly
• Ensure the restaurant reflects the company's brand identity and customer promise

Reporting & Administration

• Prepare and submit daily, weekly, and monthly sales and performance reports
• Track KPIs and provide management with performance insights