Job Title: Restaurant Manager (6 Positions)

About The Ceiba Restaurant (Safari World)

The Ceiba Restaurant is the flagship culinary brand of Safari World, West Africa’s first-of-its-kind eco-tourism, lifestyle, and amusement destination. Operating across Dawu, Ada, and Accra, The Ceiba Restaurant delivers a premium farm-to-table dining experience built on sustainability, innovation, and culinary excellence.
With a strict NO MSG policy, over 70% of ingredients sourced directly from Safari Farms, and an average of 10,500 guests served weekly, The Ceiba Restaurant is redefining fine dining, banqueting, and hospitality standards in Ghana.

Job Locations

• Ada (Greater Accra Region)

• Accra (Greater Accra Region)

• Dawu (Eastern Region)

Job Description and Requirements

Key Responsibilities

• Oversee day-to-day restaurant operations, ensuring exceptional service delivery, efficiency, and guest satisfaction.

• Lead, supervise, and motivate front-of-house teams including supervisors, assistant managers, wait staff, and bar teams.

• Ensure consistent implementation of The Ceiba Restaurant’s service standards, brand values, and operational procedures.

• Manage staff scheduling, performance evaluation, training, and discipline to maintain a high-performing service team.

• Monitor service quality, resolve guest complaints professionally, and ensure an outstanding dining experience at all times.

• Coordinate closely with kitchen leadership to ensure smooth service flow, accurate order delivery, and timely table turnover.

• Oversee inventory, supplies, and cost control for front-of-house operations, including beverages and service equipment.

• Prepare operational reports, track KPIs (revenue, guest satisfaction, staff performance), and implement improvement initiatives.

• Ensure compliance with health, safety, and hospitality regulations, as well as internal service policies.

• Support banquets, conferences, and special events by coordinating staffing, logistics, and guest experience delivery.

Requirements

• Degree or professional qualification in Hospitality Management, Business Administration, or a related field is preferred.

• Minimum 5–7 years of hospitality experience, with at least 3 years in a restaurant management or senior supervisory role.

• Strong leadership skills with proven experience managing large service teams in high-volume or fine-dining environments.

• Excellent customer service, communication, and conflict-resolution skills.

• Solid understanding of restaurant operations, budgeting, inventory control, and performance management.

• Ability to analyze operational data and implement service improvement strategies.

• High level of professionalism, integrity, and commitment to service excellence.

• Ability to work flexible hours, including evenings, weekends, and public holidays.

How to Apply

Interested candidates should submit their CV and relevant certifications