The Restaurant Operations Manager is responsible for managing the daily operations of the restaurant, including the selection, development and performance management of all the crew. In addition, they oversee the inventory, ordering food and supplies,  optimise profits and ensure that guests are satisfied .

RESPONSIBLITIES

As a Restaurant Operations Manager, your primary functions include but is not limited to:

• Adhere to restaurant standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labour costs.
• Responsible for ensuring that all financial (invoices, reporting) and HR/payroll related administrative duties are completed accurately, on time and in accordance with Ocean Basket policies and procedures.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms and appearance standards of all crew.
• Estimate food and beverage costs ensuring correct process when purchasing supplies.
• Monitor and periodically evaluate the actual expenditure versus budgets and measure performance against the operating budget giving variance analysis on a daily, weekly, monthly and quarterly basis. Interpret the variances and liaise regularly with budget holders i.e. shift managers to offer update and advice.
• Ensure positive crew service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
• The Restaurant Operations manager shall report to the Managing Director, the status of the budget expenditures and revenues and recommend adjustments as necessary on a monthly and quarterly basis. At the onset of the newly outlined business operations, reporting will be done on a daily and weekly basis
• Develop crew by providing ongoing feedback, establishing performance expectations and by conducting performance reviews.

QUALIFICATION:

• A degree in Business Management/Hospitality Studies or Hotel Management is preferred with 4 years of experience.
• A combination of practical experience and education will be considered as an alternative.
• Knowledge of computers (MS Word, Excel) and POS programmes like Micros including their Back Office components.
• Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, personnel management, record keeping, and preparation of reports as well as skills relating to health and hygiene, first aid and fire safety, emotional intelligence and service essentials.
• Must possess a valid driver’s license.
• Must be eligible to work in Kenya.