Genesis is a wholly Nigerian owned group with business interests in hotels, restaurants, cinemas, shopping malls, real estate development, catering and snack foods. Genesis has its corporate head office in Port Harcourt, Rivers State. For twenty five years, we have provided ‘exceptional products and services’ to multinationals, local corporations and the Nigerian public.

We are recruiting to fill the position below:

Job Title: Restaurant Manager

Location: Onitsha, Anambra
Employment Type: Full-timeOnitsha
Reports To: Regional Manager
Preferred Candidates: Female applicants are strongly encouraged to apply.

Job Description

• The Restaurant Manager is the strategic and operational leader of the store part coach, part problem-solver, part business owner.
• This role demands someone who can turn a high-volume QSR into a well-run machine: balancing guest satisfaction, cost control, team culture, and operational discipline.
• The ideal manager is visible on the floor, sharp with numbers, firm with standards, and inspiring with their leadership.

Operational Excellence & Brand Execution:

• Own the full restaurant operation from opening to closing with zero tolerance for performance drift.
• Translate brand standards into daily routines: speed-of-service targets, food presentation, queue management, hospitality behaviors, and cleanliness benchmarks.
• Anticipate bottlenecks (peak hours, supply delays, understaffing) and resolve them before they impact guests.
• Ensure every shift runs like a “controlled rush,” not a crisis.

Financial & Business Performance:

• Drive profitability through vigilant cost control: COGS, labor scheduling, wastage, utilities, and inventory accuracy.
• Analyze daily, weekly, and monthly performance reports and convert insights into operational action.
• Protect company assets by enforcing cash-control procedures, POS discipline, and stock integrity.
• Proactively identify local sales opportunities (community ties, promotions, repeat customers, delivery partners).
• Build a high-energy, guest-focused team through smart hiring, coaching, and continuous development.
• Lead by presence on the floor, in the kitchen, and during peak hours not from the office.
• Create a culture of accountability without intimidation: clear expectations, consistent feedback, and recognition for good performance.
• Manage crew scheduling to balance productivity with fairness and prevent burnout.
• Set the tone for hospitality by being the restaurant’s “chief guest officer.”
• Respond to guest concerns on the spot with empathy, flexibility, and professionalism.
• Track guest complaints, compliments, and behavior patterns to improve future service.
• Ensure the restaurant environment is always welcoming, safe, and brand-aligned.
• Ensure strict adherence to food safety standards, sanitation rules, equipment usage guidelines, and health regulations.
• Conduct routine internal checks to identify operational risks and implement corrective actions.
• Ensure accurate documentation for inspections, audits, and regulatory requirements.
• Champion a safety-first mindset among staff to minimize accidents
• A decisive, composed leader who excels under pressure and inspires confidence.
• Someone who can think strategically but move quickly, balancing long-term goals with daily execution.
• A leader who doesn’t just manage a restaurant but elevates it.

Requirements

• 3–5 years of experience in a QSR or high-volume hospitality environment, with at least 2 years in a supervisory or managerial role.
• Proven success in leading large teams and managing complex operations.
• Strong financial acumen and familiarity with P&L management.
• Excellent communication, people management, and conflict-resolution skills.
• Tech-friendly: POS systems, inventory tools, scheduling software, and basic spreadsheet skills.

Application Closing Date
28th November, 2025.