Job Summary

A Restaurant Manager is responsible for overseeing the efficient running and profitability of the restaurant and for managing the employees to achieve high customer service standards. To be successful in this role, high management skills and experience is needed in both front and back of the house.

  • Minimum Qualification: Degree
  • Experience Level: Mid level
  • Experience Length: 3 years

Job Description/Requirements

  • Coordinate daily Front of the House and Back of the House restaurant operations.
  • Deliver superior service and maximize customer satisfaction.
  • Manage and Monitor Inventory
  • Manage restaurant’s good image, profitability and suggest ways to improve it
  • Control operational costs and identify measures to cut waste.
  • Recruit, train and supervise staff. Train new and current employees on proper customer service practices.
  • Organize and supervise Staff shifts.
  • Planning Menu.
  • Ensure compliance with licensing, hygiene and health and safety legislation/guidelines.
  • Promote and Market the Business. Recommend ways to reach a broader audience (e.g. discounts, door to door marketing, word of mouth, events and social media ads.
  • Develop relevant content topics aimed at marketing business to reach the company’s target customers. Prepare a marketing strategy for the target market.
  • Generate relevant periodic reports using appropriate KPIs indicating an improvement to Management.

Requirements:

  • B.Sc or HND in any field. Hospitality Management or Culinary schooling is an advantage.
  • Maintains excellent writing and language skills.
  • Proven work experience (minimum 3 years) as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role.
  • Attention to details.
  • Excellent customer service and rapport building skills
  • Strong leadership, motivation, and people skills

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