Restaurant Operations Manager – Ruiru

Our client a fast growing Chomazone located at Ruiru is seeking to employ a mature  Operations Manager to oversee the entire operations of the firm and offer leadership to a vibrant team of hospitality professionals with special interest in events management.

Job Summary

a. To oversee the daily operations of bar and 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.

b. Responsible for planning and organising promotional, running a range of events, ensuring the target audience is engaged and the message of the event is marketed properly.

Duties

1. 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.
2. responsible for planning, promoting, and ensuring the smooth execution of various events by overseeing event logistics, coordinating with vendors, managing budgets, and ensuring that events meet the organization’s goals and provide a positive experience for attendees
3. 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.
4. ensure a high level of guest satisfaction by maintaining and monitoring high-quality service delivery, addressing guest feedback, and resolving issues promptly and professionally.
5. 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.
6. develop and implement training programs to enhance staff skills, product knowledge, and service standards.
7. monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets and generate financial reports as requested.
8. 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.
9. build and maintain relationships with suppliers, negotiate prices / contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
10. collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance patrons’ excellent experiences.
11. enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary environment for staff and customers.

Desired requirements 

1. A mature person of 35-45 years of age with strong leadership, organizational and team management skills
2. a commitment to delivering a superb guest experience and ability to work in the evenings, weekends, and holidays as needed.
3. excellent communication and interpersonal abilities.
4. proven experience as a Bar and Restaurant Manager or in a similar leadership role within the hospitality industry.
5. strong problem-solving and decision-making skills Proficiency in restaurant management software and point-of-sale systems.
6. financial acumen and budget management experience.
7. knowledge of food safety regulations and health codes.
8. customer-focused mindset and commitment to service excellence.
9. flexibility and adaptability to work in a fast-paced environment.
10. at least a diploma in hospitality management, business administration, or a related field (preferred).

Compensation

A working compensation of Kes 50,000.00 will be offered to the best suitable candidate

How to apply (those without relevant experience need not apply)

If you believe you are suitable and are interested, apply right away by sending your updated detailed CV to info@hubken.co.ke indicating the job title on the Email Subject [Restaurant Operations  Manager – Ruiru] as soon as possible

Note: First Come first served

Hubken is an equal provider of employment opportunities.