RESTAURANT MANAGER

DUTIES AND RESPONSIBILITIES

Operations Management

• Oversee the day-to-day operations of the restaurant, ensuring a seamless and efficient workflow from opening to closing.
• Supervise kitchen, floor, and front-of-house teams to ensure consistent quality of service and food.
• Develop and enforce standard operating procedures (SOPs) to maintain service excellence and operational consistency.
• Monitor and manage daily restaurant expenses, sales, and profitability metrics.
• Coordinate maintenance and repairs of equipment and facilities to ensure a clean, safe, and functional environment.

Staff Management & Development

• Recruit, onboard, and train new employees in line with company values and standards.
• Develop weekly staff schedules, ensuring adequate coverage during peak and off-peak hours.
• Conduct regular team meetings and briefings to communicate expectations, menu changes, and promotions.
• Evaluate employee performance and provide coaching, feedback, and disciplinary actions when needed.
• Foster a positive team culture by motivating staff and resolving conflicts fairly and professionally.

Customer Service & Guest Experience

• Ensure exceptional guest experience through attentive, friendly, and prompt service.
• Address and resolve customer complaints or concerns in a timely and professional manner.
• Regularly engage with customers to gather feedback and improve service standards.
• Implement and monitor feedback tools such as comment cards, online reviews, or satisfaction surveys.

• Inventory & Supplier Management
• Monitor stock levels and reorder supplies such as food, beverages, and cleaning products as needed.
• Establish relationships with suppliers to negotiate pricing, quality, and delivery schedules.
• Conduct regular stock counts to minimize waste, theft, and spoilage.
• Ensure proper storage, rotation, and usage of food and beverage items in compliance with safety standards.

Financial Oversight

• Assist in budget preparation and monitor adherence to monthly revenue and cost targets.
• Track daily, weekly, and monthly sales performance; prepare sales and expense reports.
• Analyze financial reports to identify trends, variances, and opportunities for improvement.
• Manage cash flow, oversee daily cash handling procedures, and ensure POS accuracy.

Marketing and Business Development

• Work with management or ownership to develop promotions, offers, and events that drive foot traffic and sales.
• Promote the restaurant through social media, community engagement, and loyalty programs.
• Monitor market trends and competitors to keep the business relevant and competitive.

Compliance and Safety

• Ensure all operations comply with health, safety, and sanitation regulations.
• Conduct regular audits and inspections to ensure hygiene and quality control standards are met.
• Keep licenses, certificates, and regulatory documents up to date (e.g. business permits, food handling licenses).
• Train staff on emergency procedures, food safety, and workplace health protocols.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Degree in Hospitality Management, Business Administration, or a related field
• Minimum of 5 years proven experience in restaurant or hospitality management
• Strong leadership, communication, and interpersonal skills
• Excellent organizational and time-management abilities
• Proven ability to manage a team and resolve conflicts effectively
• Sound understanding of customer service principles and practices
• Familiarity with POS systems and basic financial reporting

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.