RESTAURANT MANAGER
Job summary
You’ll run day-to-day operations for the restaurant to deliver consistent food quality, service standards, and profitability. You’re responsible for the guest experience, staff performance, and hitting financial targets. Think of it as being the CEO of your restaurant floor.
Min. qualification
Bachelors
Experience level
Mid level
Experience length
5 years
Language
English
Working hours
Full Time - 8 to 5
Applicant location
Kenya
Job description & requirements
. Operations & Service
- Oversee front-of-house and back-of-house operations during shifts
- Ensure food quality, portioning, and presentation meet brand standards
- Monitor service flow to minimize wait times and resolve issues in real-time
- Conduct pre-shift briefings and post-shift reviews with staff
- Maintain cleanliness, hygiene, and safety per local health regulations
2. People Management
- Recruit, train, schedule, and supervise wait staff, hosts, and supervisors
- Coach staff on service standards, upselling, and guest handling
- Handle staff scheduling to balance labor cost with service needs
- Manage conflicts, performance reviews, and disciplinary actions
3. Financial & Inventory Control
- Own the restaurant’s P&L: monitor food cost, labor cost, and revenue
- Manage ordering, inventory, and stock control to reduce waste and shrinkage
- Analyze sales data and adjust menus, pricing, or promotions with management
- Ensure cash handling, billing, and POS procedures are followed correctly
4. Guest Relations
- Greet VIPs and key customers, handle complaints, and ensure service recovery
- Build guest loyalty through consistent service and follow-up
- Collect guest feedback and implement improvements
5. Compliance & Reporting
- Ensure compliance with food safety, alcohol service, and labor laws
- Maintain records for audits, health inspections, and internal reporting
- Submit daily/weekly reports on sales, labor, and operational issues
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