Key Responsibilities:
Operational & Service Leadership:
- Provide full oversight of all daily front and back-of-house operations, ensuring flawless execution from opening to closing.
- Enforce the highest standards of service, guest experience, and brand protocols.
- Ensure timely opening and closing procedures are followed.
- Masterfully manage table turns, reservation flow, and overall floor readiness to maximize revenue and efficiency.
- Act as the final point of escalation for guest feedback, resolving issues promptly and turning challenges into opportunities for loyalty.
Strategic Team Leadership & Development:
- Supervise, mentor, motivate, and lead a high-performing team including waiters, hosts, bar staff, and support staff.
- Conduct daily briefings, manage shift allocations, and provide continuous performance oversight and coaching.
- Recruit, train, and onboard new employees in line with company standards.
- Oversee all HR functions for your team, including scheduling, attendance, conflict resolution, and fostering a positive, productive culture.
Financial Management & Business Acumen:
- Take ownership of daily financial procedures: cash handling, POS reconciliations, and banking procedures.
- Analyse sales performance, track key operational KPIs, and implement strategies to drive profitability.
- Manage inventory, control stock wastage, and enforce rigorous cost-control measures across all departments.
- Play a key role by assisting in budgeting, forecasting, and preparing detailed weekly/monthly management reports.
Inventory & Supply Chain Management:
- Monitor stock levels for food, beverages, and supplies, placing and tracking orders with suppliers.
- Place and follow up on orders with approved suppliers.
- Conduct regular inventory counts and ensure proper stock rotation to minimize loss.
- Prevent stock-outs, over-ordering, and unnecessary wastage.
Compliance, Safety & Facility Management
- Guarantee 100% compliance with all health & safety, food hygiene (Public Health), NEMA, and licensing regulations.
- Monitor hygiene practices in line with public health inspections.
- Maintain updated licenses (liquor license, food handler certificates) and ensure the venue adheres to county by-laws.
- Oversee facility maintenance, equipment repairs, and ensure all operational licenses are valid and displayed.
Guest & Customer Experience & Brand Ambassadorship:
- Champion the guest experience, ensuring consistent service delivery that builds repeat business and a strong reputation.
- Address any service failures and implement preventive measures.
- Proactively gather and act on guest feedback to continuously improve our offering.
- Serve as the brand’s ambassador, upholding our identity, ambience, and core values in every interaction.
Menu & Product Coordination:
- Collaborate closely with the Head Chef on menu planning, specials, and maintaining the highest standards of food quality and presentation.
- Ensure accurate menu descriptions and pricing are reflected in POS and printed materials.
- Monitor food quality and consistency through regular checks.
Events & Cross-Department Coordination:
- Spearhead the planning and execution of special events, promotions, and private functions to boost revenue.
- Manage special nights, promotions, or collaborations with entertainers.
- Ensure seamless coordination between kitchen, bar, and service teams, especially during peak times and events.
Technology & Systems Oversight:
- Oversee all technology systems, including POS operations, user permissions,
- Ensure digital ordering, M-Pesa STK push payments, and online reservations functions run smoothly.
Reporting & Management Communications:
- Prepare and present comprehensive daily sales reports, shift summaries, and incident logs to senior management, providing data-driven insights and actionable solutions.
- Communicate operational issues promptly to senior management and propose solutions.
- Implement management directives and track progress on actions items.
Minimum Qualifications and Requirements:
Essential Requirements:
- A proven track record with a minimum of 5-7 years in a Restaurant Management role, preferably within a high-volume, fast-paced environment.
- Degree in Hospitality Management, Business Administration, or a related field.
- Strong Financial Acumen: Demonstrable experience in managing budgets, controlling costs, conducting inventory, and understanding key profit & loss drivers.
- Exceptional Leadership Skills: Proven ability to recruit, train, mentor, and lead a diverse team of front and back-of-house staff.
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