General Manager

KEY RESPONSIBILITIES: Oversee and coordinate daily operations of all outlets Ensure high standards of food quality, hygiene, safety, and customer service Lead, recruit, train, and manage all staff including supervisors, chefs, cashiers, and waiters Prepare duty rosters and ensure adequate staffing at all times Manage inventory, stock control, procurement, and supplier relationships Control food cost, wastage, cash flow, and ensure profitability Monitor sales performance and develop strategies to increase revenue Handle customer complaints and ensure customer satisfaction Ensure compliance with NAFDAC, health and safety regulations, and company policies Prepare and present daily, weekly, and monthly financial and operational reports to management Implement marketing promotions and business growth initiatives Ensure all equipment and facilities are properly maintained REQUIREMENTS & QUALIFICATIONS: B.Sc / HND in Hospitality Management, Business Administration, Food Science, Catering or related field. PhD or MBA is an added advantage Minimum of 10-15 years proven experience in Eatery industry, with at least 5 years in a managerial capacity. Strong leadership and people management skills Sound knowledge of restaurant operations, food safety standards (HACCP), and inventory management Excellent financial, budgeting, and cost control skills Strong business acumen and ability to drive sales growth Excellent communication, interpersonal and customer service skills Proficient in MS Office and POS/restaurant management software Must be honest, proactive, and able to work under pressure