CHINESE RESTAURANT MANAGER

DUTIES AND RESPONSIBILITIES

Restaurant Operations Management:

Oversee the day-to-day operations of the restaurant, ensuring smooth service and the efficient management of kitchen and front-of-house staff.
Ensure all restaurant processes (ordering, preparing, serving food) run in compliance with health and safety regulations, as well as the restaurant's policies and procedures.
Organize staff schedules, ensuring adequate coverage during peak hours, holidays, and special events.
Ensure that the restaurant provides a high level of cleanliness, ambiance, and customer satisfaction at all times.

Staff Management:

Lead, mentor, and motivate a diverse team of front-of-house and back-of-house staff.
Provide on-the-job training and development for staff to enhance their skills, improve performance, and ensure consistent service standards.
Conduct regular performance evaluations, provide constructive feedback, and implement disciplinary actions when necessary.
Foster a positive work environment, encouraging teamwork, collaboration, and a customer-first attitude.

Customer Service Excellence:

Maintain an excellent standard of customer service, addressing customer complaints and ensuring prompt resolution of any issues.
Create and implement strategies to improve customer satisfaction and loyalty.
Manage customer relations and ensure that the restaurant maintains a strong reputation in the community.

Financial Management and Budgeting:

Track revenue, expenses, and profit margins, identifying opportunities for cost-saving and profitability improvements.
Work closely with suppliers to negotiate pricing and ensure inventory levels are well-managed.

Sales and Marketing:

Set and monitor sales targets and ensure the restaurant consistently achieves or exceeds them.
Analyze market trends, customer feedback, and competitors to develop strategies that improve sales performance and customer engagement.
Ensure the restaurant’s menu is regularly updated and appealing to customers.

Inventory and Stock Management:

Monitor inventory levels for both food and beverages to ensure sufficient stock is available, while minimizing waste and excess.
Oversee the ordering of supplies and maintain strong relationships with suppliers to ensure the timely delivery of high-quality ingredients.
Implement inventory control procedures and maintain regular stock audits to prevent loss and theft.

Compliance and Health & Safety:

Ensure compliance with local regulations, including health and safety standards, licensing, and labor laws.
Conduct regular checks to ensure all food safety standards are adhered to, including cleanliness of the kitchen, storage areas, and dining spaces.
Implement procedures to ensure employee safety and minimize risks in the workplace.

Reporting and Performance Metrics:

Track key performance indicators (KPIs) and restaurant performance metrics, reporting regularly to upper management.
Implement processes to analyze sales data, customer feedback, and staff performance, using these insights to drive improvements.
Create and maintain detailed reports on daily operations, employee performance, and customer trends.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Previous experience managing a Chinese restaurant or working in a managerial capacity within the food and beverage industry.
Fluency in English and Swahili is essential. Mandarin Chinese proficiency is an added advantage.
Strong leadership and communication skills, with the ability to manage diverse teams effectively.
Target-driven, with the ability to set goals and lead a team to achieve and exceed them.

HOW TO APPLY

If you meet the above qualifications, skills and experience press the Apply button.
Interviews will be carried out on a rolling basis until the position is filled.
Only the shortlisted candidates will be contacted.