RESTAURANT MANAGER

JOB TITLE RESTAURANT MANAGER NATURE OF JOB FULL TIME INDUSTRY HOSPITALITY SALARY KSHS.40,000 JOB LOCATION NAIROBI DUTIES AND RESPONSIBILITIES Operations Management Oversee day-to-day restaurant operations to ensure smooth functioning across all departments, including dining service, front desk, housekeeping (if applicable), and kitchen.

Monitor cleanliness, ambiance, and overall appearance of the restaurant to maintain high standards.

Ensure the restaurant complies with all health, safety, sanitation, and licensing requirements.

Staff Supervision & Training Recruit, train, supervise, and evaluate restaurant staff, including waiters, hosts, cleaners, kitchen staff, and front desk personnel.

Foster a positive working environment that promotes teamwork, accountability, and high performance.

Conduct regular staff meetings to communicate service expectations, address challenges, and share updates.

Customer Service & Guest Relations Ensure all guests receive outstanding service and memorable dining experiences.

Handle guest complaints, feedback, and special requests with professionalism and efficiency.

Monitor customer satisfaction and implement service improvement initiatives where necessary.

Food & Beverage Oversight Coordinate closely with chefs and kitchen staff on menu planning, specials, portion control, and food quality.

Supervise food presentation, portion sizes, and timing of food service to ensure quality and consistency.

Ensure compliance with food safety standards and kitchen hygiene protocols.

Inventory & Cost Control Monitor stock levels of food, beverages, cleaning supplies, linens, and other essentials; place orders as needed.

Minimize waste and manage usage of resources to ensure cost-efficiency.

Keep accurate records of stock usage, supplier invoices, and delivery schedules.

Financial Management Assist in setting daily and monthly sales targets and monitor performance against goals.

Review financial reports, including daily sales, labor costs, and expenditure, and implement corrective measures if needed.

Ensure that cash handling, billing, and POS operations are performed accurately and securely.

Scheduling & Time Management Prepare staff duty rosters to ensure sufficient coverage during peak and off-peak hours.

Track attendance and approve leave requests while maintaining operational efficiency.

Manage shift changes and provide support in busy periods when required.

Marketing & Promotions Support Collaborate with the marketing team or owners to implement in-house promotions and events to drive sales.

Monitor customer response to promotions and give feedback for improvement.

Maintenance & Facilities Management Ensure all equipment, furniture, and facilities are well-maintained and fully functional.

Coordinate with maintenance personnel or external service providers for repairs and upkeep.

Reporting & Compliance Submit regular reports on sales, customer feedback, staff performance, and operational challenges.

Ensure the restaurant complies with labor laws, food safety regulations, and workplace standards.

KEY REQUIREMENT SKILLS AND QUALIFICATION Degree or Diploma in Hospitality Management or a related field Minimum of 4 years of proven experience as a hotel or restaurant manager Strong knowledge of restaurant operations, including front office, housekeeping, and food & beverage management Ability to multitask and work under pressure in a fast-paced environment Excellent communication, leadership, and interpersonal skills Proficient in MS Office and POS systems (added advantage) Strong problem-solving skills and attention to detail Flexible with working hours, including weekends and holidays HOW TO APPLY If you meet the above qualifications, skills and experience share CV on Interviews will be carried out on a rolling basis until the position is filled.

Only the shortlisted candidates will be contacted.