About the Role

Jobvet Services is recruiting an experienced and organized Restaurant Manager for one of its clients in Lekki, Lagos. The successful candidate will oversee daily restaurant operations, manage staff, ensure excellent customer service, and uphold the highest food quality standards. This role requires leadership, precision, and passion for creating memorable dining experiences.

Key Responsibilities

• Supervise and coordinate all restaurant operations to maintain smooth workflow.
• Manage staff schedules, performance evaluations, and team motivation.
• Deliver excellent customer service and resolve service issues promptly.
• Monitor inventory, supplies, and cost control to reduce waste and maximize profit.
• Collaborate with kitchen and service teams to ensure consistent meal quality and timely service.
• Implement health, hygiene, and safety standards across all departments.
• Develop strategies to boost sales, customer retention, and overall profitability.

Requirements

• Proven experience as a Restaurant Manager or similar supervisory role.
• Strong leadership, communication, and organizational skills.
• Excellent multitasking and decision-making ability under pressure.
• Knowledge of hospitality best practices and food safety regulations.
• A customer-focused mindset and exceptional attention to detail.

To Apply: Send your CV and Cover Letter to jobvet24@gmail.com using the job title as the subject line.

Sample Job Application Templates

Sample CV

Sample Cover Letter

Sample Email Reference

Interview Preparation Guide

Possible Questions & Suggested Answers

• Q: Tell us about your experience managing a restaurant.
  A: I’ve led diverse teams, managed inventory, ensured compliance with safety standards, and delivered consistent customer satisfaction.
• Q: How do you handle difficult customers?
  A: I remain calm, listen attentively, and find solutions that satisfy the customer while maintaining company policy.
• Q: What’s your leadership style?
  A: Collaborative — I empower team members to take ownership while ensuring clear direction and accountability.
• Q: How do you manage cost control?
  A: By tracking inventory daily, minimizing waste, and analyzing sales data to optimize menu pricing.
• Q: How do you motivate your team?
  A: Through recognition, clear goals, fair scheduling, and open communication.
• Q: How do you ensure hygiene compliance?
  A: By enforcing checklists, conducting inspections, and continuous staff training.
• Q: What software tools are you familiar with?
  A: POS systems like Toast, inventory software, and basic Excel for reporting.
• Q: Why do you want to work with our restaurant?
  A: Your reputation for excellence aligns with my professional values and drive for customer satisfaction.

Do’s & Don’ts

• Do: Research the restaurant’s style, menu, and target customers.
• Do: Bring printed copies of your CV and references.
• Don’t: Speak negatively about former employers.
• Do: Dress professionally in clean, conservative attire.
• Don’t: Overpromise; instead, share realistic experiences.
• Do: Arrive early and smile warmly.
• Do: Maintain positive body language.

Preparation Checklist

• Review restaurant operations basics
• Know your financial and team leadership examples
• Practice responses with confidence
• Bring 2 printed CV copies
• Stay hydrated and well-rested

Extra Pro Tips

Show that you understand the business side of hospitality—customer loyalty, cost efficiency, and team morale. Be specific when sharing examples and emphasize leadership impact.

Tips to Work With: Restaurant Manager Role

1. Overview

A Restaurant Manager ensures seamless dining operations — balancing guest satisfaction, food quality, cost control, and staff performance. They are the bridge between kitchen efficiency and front-end service excellence.

2. Step-by-Step Process

• Plan staff shifts and assign daily duties
• Inspect dining area and kitchen before service
• Monitor guest experiences and handle feedback
• Track inventory and reorder supplies as needed
• Prepare daily reports and ensure compliance with standards

3. Illustrative Example

Before: Restaurant faced poor coordination and inconsistent service quality.
After: The new manager implemented checklists, retrained staff, and introduced customer feedback cards — improving ratings from 3.5 to 4.8 stars.

4. Learning & Resources

• Free Course: Restaurant Hospitality Management – Alison
• Certificate: Hotel & Restaurant Management – Coursera
• Degree: University of Lagos – Hospitality Management