RESTAURANT MANAGER

DUTIES AND RESPONSIBILITIES

Oversee Daily Restaurant and Hotel Operations

• Ensure seamless day-to-day operations across all departments including front office/reception, housekeeping, kitchen, and service areas.
• Monitor service quality, staff behavior, hygiene standards, and overall customer experience.
• Ensure all areas are well-prepared before service hours and maintain operational readiness throughout the day.

Front Office Management

• Supervise front desk staff in welcoming guests, handling bookings, check-ins/check-outs, and responding to inquiries.
• Maintain accurate guest records and ensure efficient reservation and billing systems.
• Handle customer complaints or escalated issues with professionalism and promptness.

Food & Beverage Management

• Supervise kitchen and service teams to ensure food quality, timely service, and adherence to menu standards.
• Monitor food presentation, portion control, and cleanliness in kitchen and dining areas.
• Coordinate with the chef to plan menus, special promotions, and food cost control.

Staff Supervision and Training

• Lead, motivate, and supervise a team of chefs, waitstaff, cleaners, and receptionists.
• Organize staff training sessions on customer service, safety, hygiene, and operational procedures.
• Prepare work schedules and manage shift rotations to ensure adequate staffing levels.

Customer Service Excellence

• Monitor guest satisfaction and gather feedback to improve services.
• Establish rapport with regular customers and ensure personalized service.
• Handle difficult situations or dissatisfied guests with tact and efficiency.

Inventory and Supplies Management

• Maintain stock levels for food, beverages, cleaning materials, linen, and front office supplies.
• Track consumption and wastage, and place timely orders with suppliers.
• Conduct regular stock audits and manage relationships with vendors.

Financial Accountability

• Ensure proper billing procedures, daily cash handling, and reconciliation of sales.
• Support the preparation of operational budgets and control expenses.
• Track daily revenue, labor costs, and inventory costs, and report to senior management.

Compliance and Safety

• Ensure that all staff follow health and safety regulations, including food safety, fire safety, and sanitation.
• Conduct regular inspections to ensure hygiene and safety protocols are followed in all departments.
• Ensure all relevant licenses (e.g., food handling, liquor, business permits) are up to date.

Reporting and Administration

• Generate and submit daily, weekly, and monthly performance reports.
• Keep accurate records of bookings, revenue, staff attendance, and inventory.
• Participate in regular management meetings and contribute to strategic planning.

KEY REQUIREMENT SKILLS AND QUALIFICATION

• Diploma or Degree in Hospitality Management or a related field
• Minimum of 4 years proven experience as a Hotel or Restaurant Manager
• Solid understanding of front-of-house and back-of-house operations
• Excellent multitasking and organizational skills
• Strong leadership and team management capabilities
• Excellent communication and interpersonal skills
• Proficient in POS systems and basic accounting

HOW TO APPLY

• If you meet the above qualifications, skills and experience share CV on jobs@britesmanagement.com
• Interviews will be carried out on a rolling basis until the position is filled.
• Only the shortlisted candidates will be contacted.