Business Manager – Chef/Nutritionist (Wellness Eatery/Restaurant) at Dunn & Braxton

Key Responsibilities

Business & Strategic Leadership


Co-lead the launch, positioning, and growth strategy of the wellness eatery.
Drive revenue generation, profitability, and cost optimization.
Develop scalable business models, pricing structures, and expansion plans.
Monitor financial performance, prepare budgets, forecasts, and reports.
Identify partnerships with gyms, corporates, health practitioners, and wellness communities.


Culinary & Nutritional Excellence


Design and continuously refine a nutritionally balanced, commercially viable menu.
Ensure meals align with wellness goals such as weight management, energy, immunity, and lifestyle health.
Standardize recipes, portion control, calorie counts, and ingredient sourcing.
Lead food innovation, seasonal menus, and special dietary programs (vegan, keto, gluten-free, etc.).
Maintain strict adherence to food safety, hygiene, and regulatory standards in Nigeria.


Restaurant Operations Management


Oversee daily restaurant operations, kitchen production, and service quality.
Recruit, train, and manage kitchen and front-line teams.
Implement SOPs for service delivery, quality assurance, and customer experience.
Manage inventory, vendor relationships, and supply chain efficiency.
Ensure compliance with Lagos State health, safety, and business regulations.


Brand, Customer Experience & Growth


Shape the brand identity and wellness positioning of the eatery.
Deliver a premium customer experience that drives loyalty and repeat business.
Collaborate on marketing campaigns, digital presence, and community engagement.
Analyse customer feedback, sales trends, and performance metrics to improve offerings.


Others


Act as a strategic thought partner to the founder/investors.
Demonstrate long-term commitment aligned with equity vesting milestones.
Champion a mission-driven culture centred on health, excellence, and innovation.


Requirements

Key Requirements & Qualifications

Education


Professional culinary training from a recognized culinary institution.
Degree or certified training in Nutrition, Dietetics, Food Science, or related field (required).


Experience


5 - 10+ years in restaurant, hospitality, or food business leadership.
Proven experience in healthy food concepts, wellness brands, or nutrition-focused kitchens.
Demonstrated success in restaurant startup, turnaround, or growth environments is highly desirable.