Restaurant Manager Deadline 24/04/2025

Our client renowned  restaurant offering Nyama Choma and other delicious delicacies operating extended hours, along Thika Road Superhighway  area  is looking for a Restaurant Manager   to run the establishment, lead their team and operations

Job Summary

To oversee the daily operations of the restaurant that revolve around daily staff management, guest service, inventory control, quality assurance, compliance with health and safety controls, adherence to government regulations and financial management, to ensure the restaurant runs efficiently and delivers an excellent and memorable dining patrons’ experience.

Manager specific duties are:

• to supervise the daily operations of the restaurant including dining area, kitchen, waiting area, outdoor seating, storage (cold-room and food store) cleaning, (dishwashing, floors, tables, restrooms) security (at doors, entrances, emergency exits, parking), bar counter areas coupled with delivery and purchases of supplies and activities of payment station and pos system.
• to offer team leadership by managing, motivating, and mentoring restaurant staff, including waiters, security team, barmen and women, kitchen staff, and front-of-house personnel, to ensure exceptional guest service and a positive work environment.
• Offer leadership in planning and executing events operations, managing logistics, coordinating with vendors, ensuring smooth service, and managing budgets, all while maintaining a positive memorable customer experience.
• ensure a high level of guest satisfaction by maintaining and monitoring high-quality service delivery, addressing guest feedback, and resolving issues promptly and professionally.
• to streamline operations and procedures by ensuring the smooth running of the restaurant by effectively managing employees, implementing efficient workflows, shift schedules, optimize duties, staffing levels, and labor costs coupled with ensuring optimal coverage during peak hours and maintain a smooth operation.
• develop and implement training programs to enhance staff skills, product knowledge, and service standards.
• manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness through ordering supplies against the budget while controlling costs and increase the bar and restaurant profits.
• build and maintain relationships with suppliers, negotiate prices / contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
• collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance patrons’ excellent experiences.
• enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary environment for staff and customers.
• ensure compliance with county, national governments and alcohol control board regulations, including alcohol licensing, public health and labor laws.
• Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets and generate financial reports as requested.

Requirements:

1. Extensive  proven work experience in a similar leadership role of at least 10 years  in managing a bar and restaurant. Events management including sales, marketing, planning and smooth execution of events for over 1000 pax is a must.
2. at least a degree in hospitality management, business administration, or a related field (preferred).
3. A mature person (Man 37-47)  with high level of integrity and excellent customer service skills,
4. strong leadership, organizational and team management skills
5. a commitment to delivering a superb guest experience and ability to work in the evenings, weekends, and holidays as needed.
6. excellent communication and interpersonal abilities.
7. strong problem-solving and decision-making skills
8. Proficiency in restaurant management software and point-of-sale systems.
9. financial acumen and budget management experience.
10. knowledge of food safety regulations and health codes.
11. customer-focused mindset and commitment to service excellence.
12. flexibility and adaptability to work in a fast-paced environment.
13. at least a degree in hospitality management, business administration, or a related field (preferred).

How to apply

If you are an experienced bar and restaurant supervisor and above with a passion for culinary excellence and innovation, we invite you to be part of a dynamic culinary team to apply by sending your CV with three (3) referees (Name, Position, Organisation Phone and official Email),  indicating the job title   on the email subject (Restaurant Manager ) to info@hubken.co.ke  as soon as possible 

 Compensation

A guiding monthly wage of Kes 60,000.00 will be given to the most suitable candidate depending on one experience and qualifications

FIRST COME FIRST SERVED

Hubken is an equal provider of employment opportunities.