Fine Dining Restaurant Manager 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: Fine Dining Restaurant Manager

Location: Maitama, Abuja (FCT) 
Employment Type: Full-time

Main Function

• The Fine Dining Restaurant Manager is responsible for overseeing the daily operations of the hotel's fine dining restaurant, ensuring exceptional guest experiences, operational excellence, and adherence to superior luxury hospitality standards.
• The role is responsible for delivering world-class service, maximizing revenue, maintaining food and beverage quality, and leading the restaurant team to consistently exceed guest expectations.
• The ideal candidate must be an experienced hospitality professional with exceptional leadership, operational, and customer service skills, coupled with a strong understanding of luxury dining and fine dining etiquette.

Role Responsibilities
Restaurant Operations Management:

• Oversee the day-to-day operations of the fine dining restaurant to ensure seamless service delivery.
• Ensure compliance with the hotel's luxury service standards and Standard Operating Procedures (SOPs).
• Monitor restaurant readiness before, during, and after service periods.
• Coordinate restaurant activities to ensure efficient and uninterrupted operations.

Guest Experience and Service Excellence:

• Deliver exceptional guest experiences through personalized and attentive service.
• Welcome and engage with guests, especially VIPs and repeat patrons.
• Handle guest complaints and service recovery promptly and professionally.
• Monitor guest feedback and implement continuous service improvement initiatives.
• Ensure fine dining etiquette and luxury hospitality standards are consistently maintained.

Team Leadership and Development:

• Lead, supervise, and motivate restaurant supervisors, captains, hosts, servers, bartenders, and support staff.
• Conduct staff briefings before each service period.
• Train employees on fine dining service standards, wine service, menu knowledge, and guest engagement.
• Monitor employee performance and recommend training or disciplinary actions where necessary.
• Foster a culture of teamwork, professionalism, and continuous improvement.

Financial Management and Revenue Optimization:

• Prepare departmental budgets and monitor operating expenses.
• Maximize restaurant revenue through effective upselling and guest engagement strategies.
• Monitor food and beverage costs, labour costs, and operational expenses.
• Review daily sales reports and recommend strategies to improve profitability.
• Support promotional campaigns and special dining events to increase revenue.

Food and Beverage Quality Assurance:

• Work closely with the Executive Chef to ensure exceptional food quality, presentation, and consistency.
• Ensure beverages are served according to luxury service standards.
• Monitor menu execution and recommend improvements based on guest feedback and market trends.
• Ensure all food and beverage offerings meet established quality standards.

Reservations and Event Coordination:

• Oversee restaurant reservations and seating arrangements to maximize guest satisfaction.
• Coordinate private dining experiences, corporate dinners, VIP functions, and special events.
• Liaise with banquet and events teams to ensure seamless execution of restaurant-related functions.
• Ensure all guest requests and special occasions are handled with attention to detail.

Inventory and Asset Management:

• Monitor inventory levels of restaurant supplies, tableware, glassware, and operational equipment.
• Ensure proper handling, storage, and maintenance of restaurant assets.
• Minimize breakages, wastage, and operational losses.
• Coordinate with Procurement and Stores to ensure timely availability of operational supplies.

Health, Safety, and Compliance:

• Ensure compliance with food safety regulations, hygiene standards, and sanitation procedures.
• Maintain a clean, safe, and organized restaurant environment.
• Ensure staff comply with health, safety, and grooming standards.
• Participate in health, safety, and quality assurance audits.

Reporting and Administrative Responsibilities:

• Prepare daily, weekly, and monthly operational reports.
• Monitor key performance indicators and restaurant performance metrics.
• Maintain accurate records of sales, inventory, staffing, and guest feedback.
• Attend management meetings and provide operational updates.

Competencies / Skills:

• Strong leadership and people management skills
• Excellent knowledge of fine dining service standards and luxury hospitality
• Strong customer service and guest relationship management skills
• Food and beverage operational expertise
• Budgeting, cost control, and revenue management abilities
• Excellent communication and interpersonal skills
• Strong organizational and problem-solving skills
• Proficiency in restaurant POS systems and Microsoft Office applications

Behavioural Qualities / Other Competences:

• Professional, polished, and well-groomed appearance
• Passion for luxury hospitality and exceptional service delivery
• Strong attention to detail
• High level of integrity and accountability
• Calm and composed under pressure
• Positive attitude with excellent interpersonal skills
• Results-driven and customer-focused
• Strong emotional intelligence and leadership presence

Key Performance Indicators (KPIs)

• Guest satisfaction and dining experience ratings
• Restaurant revenue and profitability
• Food and beverage cost percentage
• Table turnover and reservation efficiency
• Average guest spend and upselling performance
• Staff productivity and service quality
• Compliance with hygiene and luxury service standards
• Guest complaint resolution rate
• Employee training and development completion
• Inventory accuracy and reduction in operational wastage

Experience / Qualification

• Bachelor's Degree or HND in Hospitality Management, Hotel Management, Business Administration, or a related discipline.
• Professional certifications in Hospitality, Food & Beverage Management, or Restaurant Management are an added advantage.
• Minimum of 5–8 years experience in restaurant operations, with at least 3 years in a managerial role within a fine dining restaurant or superior luxury hotel.
• Strong knowledge of food and beverage operations, luxury guest service, wine service, and restaurant management.
• Experience using restaurant POS systems and hospitality management software is highly desirable.

Application Closing Date
30th July, 2026.

Method of Application
Interested and qualified candidates should forward their CVs and cover letter to: recruitment@domeoresources.org using Fine Dining Restaurant Manager - Maitama as subject of email. 

Note: Only shortlisted candidates will be contacted.