Key Responsibilities:
√ Lead, supervise, and coordinate all restaurant operations to deliver outstanding customer experiences.
√ Recruit, train, schedule, and evaluate front-of-house staff, ensuring consistent performance and professionalism.
√ Enforce compliance with hygiene, health, and safety standards across the restaurant.
√ Monitor inventory, place orders, and manage supplier relationships to ensure consistent stock levels.
√ Handle customer complaints and feedback professionally, resolving issues swiftly to maintain guest satisfaction.
√ Oversee cash handling, sales reconciliation, and ensure accurate financial reporting.
√ Implement cost-control measures and suggest strategies to increase profitability.
√ Collaborate with the kitchen team to ensure seamless communication and service flow.
√ Conduct regular performance reviews and staff briefings to promote teamwork and continuous improvement.

Qualifications:
√ Minimum of 3 years’ experience in a supervisory or managerial role within a reputable restaurant.
√ Proven ability to lead and motivate a team in a fast-paced environment.
√ Strong organizational, leadership, and decision-making skills.
√ In-depth understanding of restaurant operations, inventory control, and customer service.
√ Proficient in POS systems, basic accounting, and reporting.
√ Excellent communication skills in English and Swahili.
√ Strong attention to detail, personal integrity, and a results-driven mindset.