Job summary

Provide overall leadership for restaurant and bar operations, ensuring excellent service delivery, Marketing, staff supervision, cost control, and a welcoming guest, community-oriented environment.

Job descriptions & requirements

Job DescriptionKey Responsibilities

1. Operations Management

Oversee day-to-day restaurant operations, including opening and closing procedures.

Ensure efficient service delivery and smooth coordination between kitchen and service staff.

Monitor food quality, presentation, and consistency.

2. Staff Supervision & Development

Recruit, train, and supervise restaurant staff.

Prepare staff schedules and manage shifts.

Promote teamwork, discipline, and high performance among employees.

3. Customer Service

Ensure excellent customer experience and handle customer inquiries or complaints professionally.

Maintain a welcoming and customer-focused environment.

Monitor customer feedback and implement improvements.

4. Financial Management

Manage budgets, control costs, and optimize profitability.

Monitor daily sales, expenses, and cash handling procedures.

Oversee inventory management, ordering, and stock control to minimize waste.

5. Health, Safety & Compliance

Ensure compliance with health, safety, and hygiene regulations.

Maintain cleanliness and sanitation standards in all areas of the restaurant.

Conduct regular inspections and enforce food safety practices.

6. Marketing & Business Growth

Support promotional activities and marketing initiatives.

Identify opportunities to increase sales and customer retention.

Build relationships with suppliers and customers.

7. Reporting & Administration

Prepare operational and financial reports.

Maintain records of staff performance, inventory, and sales.

Coordinate with management/owners on business performance and improvements.

Job RequirementsEducation

Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred but not always required).

Experience

At least 2–4 years of experience in the hospitality or restaurant industry.

Previous experience in a supervisory or managerial role is required.

Technical Skills

Knowledge of restaurant operations, food safety, and hygiene standards.

Experience with POS systems and basic accounting/financial management.

Inventory and stock management skills.

Core Competencies

Strong leadership and team management skills.

Excellent customer service and interpersonal skills.

Good problem-solving and decision-making abilities.

Strong organizational and multitasking skills.

Ability to work under pressure in a fast-paced environment.

Other Requirements

Flexibility to work shifts, weekends, and holidays.

Strong communication skills (written and verbal).

High level of integrity and professionalism

• Oversee day-to-day restaurant operations, including opening and closing procedures.
• Ensure efficient service delivery and smooth coordination between kitchen and service staff.
• Monitor food quality, presentation, and consistency.
• Recruit, train, and supervise restaurant staff.
• Prepare staff schedules and manage shifts.
• Promote teamwork, discipline, and high performance among employees.
• Ensure excellent customer experience and handle customer inquiries or complaints professionally.
• Maintain a welcoming and customer-focused environment.
• Monitor customer feedback and implement improvements.
• Manage budgets, control costs, and optimize profitability.
• Monitor daily sales, expenses, and cash handling procedures.
• Oversee inventory management, ordering, and stock control to minimize waste.
• Ensure compliance with health, safety, and hygiene regulations.
• Maintain cleanliness and sanitation standards in all areas of the restaurant.
• Conduct regular inspections and enforce food safety practices.
• Support promotional activities and marketing initiatives.
• Identify opportunities to increase sales and customer retention.
• Build relationships with suppliers and customers.
• Prepare operational and financial reports.
• Maintain records of staff performance, inventory, and sales.
• Coordinate with management/owners on business performance and improvements.

• Restaurant operations
• Food safety
• Hygiene standards
• POS systems
• Basic accounting/financial management
• Inventory and stock management
• Leadership
• Team management
• Customer service
• Interpersonal skills
• Problem-solving
• Decision-making
• Organizational skills
• Multitasking
• Ability to work under pressure
• Communication skills (written and verbal)

• Diploma or Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred but not always required).
• At least 2–4 years of experience in the hospitality or restaurant industry.
• Previous experience in a supervisory or managerial role is required.