Manage the day-to-day operations of the restaurant in accordance with established Standard
Operating Procedures, including overseeing staff attitude and appearance standards.
Ensure that guests receive prompt, professional, and friendly service and handle customer complaints and feedback.
Maintain effective communication and collaboration with other departments in the hotel, including front desk, kitchen, housekeeping, and maintenance.
Oversee the design, maintenance, and upkeep of the dining and seating areas, the kitchen, and all adjacent public spaces.
Ensure that the restaurant complies with all health, safety, and hygiene best practices.
Appraise staff performance, provide feedback, and coach employees on effective sales techniques to increase sales and improve productivity.
Work with food and beverage staff to ensure proper food presentation, food-handling procedures, and product quality.
Control inventory, order ingredients in the correct quantities, estimate future needs for goods, tools and equipment, and cleaning products, and do regular stock takes to control operational costs and reduce waste.
Report any deficiencies in equipment and facilities and plan maintenance.
Ensure proper and efficient use of the restaurant’s Point-of-sale (POS) system, including monitoring transactions, managing inventory levels, generating reports, and ensuring that the system is functioning correctly and securely.
Ensure that all guest bills are accurate and settled, and that the end-of-day procedures are carried out correctly.
Develop and update the menu to meet the changing needs and tastes of guests, and cost-of-goods.
Promote the restaurant to attract new customers and retain regular ones.
Coordinate with customers and other departments to plan and host special events, such as celebrations, business meetings, and other functions.
Minimum Qualifications
Knowledge and Skills Required
Fluent written and spoken English and Swahili.
Leadership and people management skills.
Strong communication skills, ability to handle customer complaints and feedback, and a passion for delivering excellent service.
Knowledge of restaurant operations, including event, restaurant, and bar service, and food safety and sanitation.
Knowledge of menu planning, food preparation, presentation, and beverage and wine service.
Ability to create an aesthetic appeal and atmosphere that is appealing to guests.
Knowledge of restaurant marketing and the ability to develop and implement promotional campaigns.
Ability to plan and host special events.
Knowledge of health and safety regulations.
Familiarity with point-of-sale (POS) systems, inventory management software, and other technology used in the restaurant industry.
Ability to pay close attention to details.
Ability to multitask and handle multiple responsibilities at once.
Ability to analyse situations, identify problems, and find solutions to improve operations and customer satisfaction.
Able to adapt to changing circumstances, such as changes in customer demand, staff availability, and economic conditions.
Flexible and able to work in different environments and settings, as well as be able to work flexible hours including nights, weekends, and holidays.
Qualifications and Experience Required
A bachelor’s degree in hospitality management, business administration, or a related
field is preferred but not always required.
A certification from a recognized culinary or hospitality management program is an asset.
At least 2-5 years of experience in a restaurant management role.
Experience working in a fast-paced, customer-oriented environment.
Experience in event planning and coordination is a plus.
Working Conditions
Long and irregular hours including early mornings, evenings, weekends, and holidays.
Typically fast-paced and can be stressful at times.
Physically demanding, including standing for long periods of time and carrying heavy objects.
High level of contact with staff, guests and Management.
