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1 month ago

Job Summary

As the Restaurant Manager, maintain the restaurant’s revenue, profitability, and quality goals. You will be responsible of overseeing all aspects of the restaurant's operations, including finance, customer service, staff training, quality assurance, community engagement, and innovation. Working closely with the Exe

  • Minimum Qualification : Masters
  • Experience Level : Senior level
  • Experience Length : 3 years

Job Description/Requirements

Key Duties and Responsibilities:

 

Finance:

•          Assessing and improving profitability by setting financial targets and objectives in alignment with the restaurant's overall goals.

•          Monitoring financial performance, including revenue, expenses, and profitability.

•          Identifying opportunities to increase revenue and decrease costs while maintaining quality standards.

•          Developing and implementing strategies to improve financial efficiency and sustainability.

•          Handling administration and paperwork related to financial operations.

•          Controlling operational costs and identifying measures to reduce waste.

•          Creating detailed reports on weekly, monthly, and annual revenues and expenses.

 

Customer Service:

•          Ensuring exceptional food and beverage service to maximize customer satisfaction.

•          Responding promptly and effectively to customer complaints and feedback.

•          Monitoring customer reviews and feedback platforms to identify areas for improvement.

•          Implementing initiatives to enhance the overall dining experience and exceed customer expectations.

•          Coordinating daily restaurant management operations to deliver superior food and beverage service.

•          Regularly reviewing product quality and researching new vendors to maintain high standards.

•          Organizing and supervising shifts to ensure smooth operations.

•          Appraising staff performance and providing feedback to improve productivity.

•          Estimating future needs for goods, kitchen utensils, and cleaning products.

•          Managing the restaurant's good image and suggesting ways to improve it.

 

Training and Management of Staff:

•          Developing and implementing comprehensive training programs for restaurant staff to enhance their skills and knowledge.

•          Providing ongoing coaching and mentorship to support staff development and career progression.

•          Identifying opportunities for cross-training and skill development among team members.

•          Fostering a culture of continuous learning and improvement within the restaurant team.

•          Implementing policies and protocols that will maintain future restaurant operations.

•          Creating guidelines, training manuals, and standard operating procedures for the restaurant and ensuring their implementation.

•          Conducting reviews and coaching sessions with team members in a structured process to identify and address development needs.

 Training of Students:

•          Developing and implementing specialized training programs for students to gain practical experience in restaurant operations.

•          Providing hands-on guidance and supervision to students during their training periods.

•          Evaluating student performance and providing constructive feedback for improvement.

•          Collaborating with educational institutions to ensure alignment between academic curriculum and practical training.

•          Creating opportunities for students to apply classroom knowledge in real-world restaurant settings.

 

Community Engagement:

•          Representing the restaurant within the local community and fostering positive relationships.

•          Participating in community events and initiatives to promote the restaurant's brand and values.

•          Supporting local businesses and organizations through partnerships and collaborations.

•          Contributing to charitable initiatives and community outreach programs to give back to the community.

 

Quality Assurance:

•          Monitoring food and beverage quality to ensure consistency and adherence to standards.

•          Conducting regular inspections of the restaurant premises to maintain cleanliness and hygiene.

•          Implementing quality control measures to address any issues or discrepancies.

•          Collaborating with suppliers and vendors to source high-quality ingredients and products.

 

Innovation and Creativity:

•          Encouraging innovation and creativity among staff members to enhance the dining experience.

•          Experimenting with new menu items, recipes, and culinary techniques to keep the restaurant's offerings fresh and exciting.

•          Staying updated on industry trends and developments to incorporate new ideas into restaurant operations.

•          Soliciting feedback from customers and staff members to identify areas for improvement and innovation.

Important Safety Tips

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