Key Responsibilities

• Oversee the day-to-day operations of the restaurant, ensuring efficiency and high service standards
• Drive revenue growth and profitability, with clear monthly sales targets
• Manage and supervise staff, ensuring strong team performance and accountability
• Instill a culture of excellent customer service and guest satisfaction across all teams
• Monitor and control inventory, stock levels, and cost management systems
• Ensure smooth coordination of food & beverage service, events, and conferences
• Maintain high standards of cleanliness, hygiene, and compliance with health regulations
• Develop and implement sales and marketing initiatives to increase footfall and repeat business
• Handle customer feedback and resolve issues promptly and professionally
• Prepare operational and financial reports for management review

Minimum Requirements

• Diploma or Degree in Hospitality Management or related field
• KCSE minimum grade of C+ and above
• Minimum 3 years’ experience managing a busy restaurant, preferably serving a diverse/local clientele
• Proven ability to drive sales and manage restaurant profitability
• Strong leadership and staff management skills
• Experience in inventory control and cost management
• Ability to work independently with minimal supervision
• Excellent communication, interpersonal, and problem-solving skills

Key Competencies

• Strong business acumen and commercial awareness
• Customer-centric mindset
• High level of organization and attention to detail
• Leadership and team development
• Results-driven with a focus on performance