Duties and Responsibilities

•	Oversee day-to-day restaurant operations to ensure smooth functioning across all departments, including dining service, front desk, housekeeping (if applicable), and kitchen.
•	Monitor cleanliness, ambiance, and overall appearance of the restaurant to maintain high standards.
•	Ensure the restaurant complies with all health, safety, sanitation, and licensing requirements.
•	Recruit, train, supervise, and evaluate restaurant staff, including waiters, hosts, cleaners, kitchen staff, and front desk personnel.
•	Foster a positive working environment that promotes teamwork, accountability, and high performance.
•	Conduct regular staff meetings to communicate service expectations, address challenges, and share updates.
•	Ensure all guests receive outstanding service and memorable dining experiences.
•	Handle guest complaints, feedback, and special requests with professionalism and efficiency.
•	Monitor customer satisfaction and implement service improvement initiatives where necessary.
•	Coordinate closely with chefs and kitchen staff on menu planning, specials, portion control, and food quality.
•	Supervise food presentation, portion sizes, and timing of food service to ensure quality and consistency.
•	Ensure compliance with food safety standards and kitchen hygiene protocols.
•	Monitor stock levels of food, beverages, cleaning supplies, linens, and other essentials; place orders as needed.
•	Minimize waste and manage usage of resources to ensure cost-efficiency.
•	Keep accurate records of stock usage, supplier invoices, and delivery schedules.
•	Assist in setting daily and monthly sales targets and monitor performance against goals.
•	Review financial reports, including daily sales, labor costs, and expenditure, and implement corrective measures if needed.
•	Ensure that cash handling, billing, and POS operations are performed accurately and securely.
•	Prepare staff duty rosters to ensure sufficient coverage during peak and off-peak hours.
•	Track attendance and approve leave requests while maintaining operational efficiency.
•	Manage shift changes and provide support in busy periods when required.
•	Collaborate with the marketing team or owners to implement in-house promotions and events to drive sales.
•	Monitor customer response to promotions and give feedback for improvement.
•	Ensure all equipment, furniture, and facilities are well-maintained and fully functional.
•	Coordinate with maintenance personnel or external service providers for repairs and upkeep.
•	Submit regular reports on sales, customer feedback, staff performance, and operational challenges.
•	Ensure the restaurant complies with labor laws, food safety regulations, and workplace standards.

Key Requirements Skills, experience and qualification

Degree or Diploma in Hospitality Management or a related field
Minimum of 4 years of proven experience as a hotel or restaurant manager
Strong knowledge of restaurant operations, including front office, housekeeping, and food & beverage management
Ability to multitask and work under pressure in a fast-paced environment
Excellent communication, leadership, and interpersonal skills
Proficient in MS Office and POS systems (added advantage)
Strong problem-solving skills and attention to detail
Flexible with working hours, including weekends and holidays

HOW TO APPLY.

• 1. If you meet the above qualifications, skills and experience send CV urgently to jobs@baselinkedhrgroup.co.ke quoting the job title as the subject line on your email
• 2. Interviews will be conducted on a rolling basis until the position is filled.
• 3. Only the shortlisted candidates will be contacted.