Restaurant Supervisor at Domeo Resources International

Domeo Resources International (DRI) is a prolific organisation which proffers HR and Management Consultancy solutions premised on excellence and innovation. DRI analyses various organisational problems, develops improvement plans, deploys those plans and monitors the plans to ensure improved organisational performance.

We are recruiting to fill the position below:

Job Title: Restaurant Supervisor

Location: Awka, Anambra
Employment Type: Full-time

Main Function

• The Restaurant Supervisor is responsible for overseeing daily restaurant operations to ensure excellent customer service, efficient staff performance, and adherence to quality and hygiene standards.
• The role supports management in supervising front-of-house and back-of-house activities, maintaining smooth operations, and driving customer satisfaction.
• The ideal candidate must be a proactive and organized professional with strong leadership, communication, and customer service skills, capable of motivating staff and ensuring the highest level of service delivery.

Role Responsibilities

• Operational Management
  • Supervise and coordinate daily restaurant operations to ensure efficient service delivery.
  • Ensure that all staff adhere to company policies, service standards, and operational procedures.
  • Monitor restaurant cleanliness, ambiance, and presentation to maintain a welcoming atmosphere.
  • Oversee table setup, seating arrangements, and flow of service during peak hours.
  • Ensure prompt and accurate communication between kitchen and service staff.
• Customer Service and Experience
  • Maintain a strong customer service culture that ensures guest satisfaction and loyalty.
  • Greet customers, handle inquiries, and resolve complaints promptly and professionally.
  • Monitor service delivery to ensure consistency in food quality and customer experience.
  • Gather customer feedback and relay insights to management for service improvement.
  • Ensure all guests are attended to courteously and efficiently.
• Staff Supervision and Development
  • Supervise, train, and motivate restaurant staff to achieve high performance.
  • Schedule and assign shifts to ensure adequate staffing during operating hours.
  • Monitor staff appearance, conduct, and adherence to grooming standards.
  • Conduct on-the-job training to improve service standards and operational efficiency.
  • Support management in performance evaluations and disciplinary actions when necessary.
• Sales and Financial Responsibilities
  • Support management in monitoring daily sales, inventory, and cash handling.
  • Ensure accurate billing, posting, and reconciliation of sales transactions.
  • Promote upselling techniques to increase revenue and meet sales targets.
  • Control wastage, breakages, and pilferage to minimize operational losses.
  • Assist in managing cost controls related to supplies, labor, and overheads.
• Health, Safety, and Hygiene
  • Enforce compliance with food safety, health, and hygiene standards.
  • Conduct routine checks of dining, kitchen, and storage areas to maintain cleanliness.
  • Ensure all staff comply with safety protocols and personal hygiene guidelines.
  • Report maintenance needs, hazards, or safety incidents promptly to management.
  • Support inspections by internal auditors and regulatory bodies.
• Inventory and Resource Management
  • Monitor inventory levels of consumables, tableware, and supplies.
  • Coordinate with procurement to replenish stock and prevent shortages.
  • Ensure proper storage and handling of restaurant materials.
  • Maintain accurate records of supplies issued and used during operations.
• Team Coordination and Communication
  • Maintain clear and open communication between front-of-house and back-of-house teams.
  • Relay management directives and operational updates to staff promptly.
  • Conduct pre-shift briefings and post-shift debriefings with the team.
  • Encourage teamwork, accountability, and professionalism among all employees.

Requirements

• Experience / Qualification:
  • OND / HND / Bachelor’s Degree in Hospitality Management, Business Administration, or related field.
  • 4 – 6 years of experience in the hospitality or food service industry, with at least 2 years in a supervisory role.
  • Proven experience in customer service, team coordination, and restaurant operations.
  • Certification in food safety or hospitality management is an added advantage.
  • Strong understanding of restaurant software and point-of-sale systems.
• Competencies / Skills:
  • Strong leadership and supervisory skills.
  • Excellent communication and interpersonal abilities.
  • In-depth understanding of restaurant operations and service procedures.
  • Customer-oriented with a passion for hospitality.
  • Good problem-solving and decision-making skills.
  • Ability to manage time, prioritize tasks, and work under pressure.
  • Basic knowledge of sales reconciliation and reporting.
  • Proficiency in Microsoft Office and POS systems.
  • Behavioural Qualities / Other Competences
  • High level of integrity, discipline, and professionalism.
  • Team player with a positive attitude.
  • Well-groomed appearance and courteous demeanor.
  • Proactive and results-driven mindset.
  • Reliable, punctual, and detail-oriented.
  • Calm and composed when managing conflicts or busy service periods.
  • Commitment to excellence and continuous improvement.

Application Closing Date
13th November, 2025.