Restaurant Manager

Location: Nairobi, Kenya

Industry: Hospitality / Restaurant & Food Service

Category: Hotel & Restaurants, Hospitality

Employment Type: Full-Time

Salary: Kshs. 60,000 - 70,000

Job Overview

Our client is seeking a dynamic and experienced Restaurant Manager to oversee the operations of a client’s restaurant in Nairobi. The successful candidate will manage staff, ensure excellent customer service, and optimize the restaurant's revenue and profitability.

Key Responsibilities

Operational & Service Leadership:

• Provide full oversight of all daily front and back-of-house operations, ensuring flawless execution from opening to closing.
• Enforce the highest standards of service, guest experience, and brand protocols.
• Ensure timely opening and closing procedures are followed.
• Masterfully manage table turns, reservation flow, and overall floor readiness to maximize revenue and efficiency.
• Act as the final point of escalation for guest feedback, resolving issues promptly and turning challenges into opportunities for loyalty.

Strategic Team Leadership & Development:

• Supervise, mentor, motivate, and lead a high-performing team including waiters, hosts, bar staff, and support staff.
• Conduct daily briefings, manage shift allocations, and provide continuous performance oversight and coaching.
• Recruit, train, and onboard new employees in line with company standards.
• Oversee all HR functions for your team, including scheduling, attendance, conflict resolution, and fostering a positive, productive culture.

Financial Management & Business Acumen:

• Take ownership of daily financial procedures: cash handling, POS reconciliations, and banking procedures.
• Analyse sales performance, track key operational KPIs, and implement strategies to drive profitability.
• Manage inventory, control stock wastage, and enforce rigorous cost-control measures across all departments.
• Play a key role by assisting in budgeting, forecasting, and preparing detailed weekly/monthly management reports.

Inventory & Supply Chain Management:

• Monitor stock levels for food, beverages, and supplies, placing and tracking orders with suppliers.
• Place and follow up on orders with approved suppliers.
• Conduct regular inventory counts and ensure proper stock rotation to minimize loss.
• Prevent stock-outs, over-ordering, and unnecessary wastage.

Compliance, Safety & Facility Management

• Guarantee 100% compliance with all health & safety, food hygiene (Public Health), NEMA, and licensing regulations.
• Monitor hygiene practices in line with public health inspections.
• Maintain updated licenses (liquor license, food handler certificates) and ensure the venue adheres to county by-laws.
• Oversee facility maintenance, equipment repairs, and ensure all operational licenses are valid and displayed.

Guest & Customer Experience & Brand Ambassadorship:

• Champion the guest experience, ensuring consistent service delivery that builds repeat business and a strong reputation.
• Address any service failures and implement preventive measures.
• Proactively gather and act on guest feedback to continuously improve our offering.
• Serve as the brand’s ambassador, upholding our identity, ambience, and core values in every interaction.

Menu & Product Coordination:

• Collaborate closely with the Head Chef on menu planning, specials, and maintaining the highest standards of food quality and presentation.
• Ensure accurate menu descriptions and pricing are reflected in POS and printed materials.
• Monitor food quality and consistency through regular checks.

Events & Cross-Department Coordination:

• Spearhead the planning and execution of special events, promotions, and private functions to boost revenue.
• Manage special nights, promotions, or collaborations with entertainers.
• Ensure seamless coordination between kitchen, bar, and service teams, especially during peak times and events.

Technology & Systems Oversight:

• Oversee all technology systems, including POS operations, user permissions,
• Ensure digital ordering, M-Pesa STK push payments, and online reservations functions run smoothly.

Reporting & Management Communications:

• Prepare and present comprehensive daily sales reports, shift summaries, and incident logs to senior management, providing data-driven insights and actionable solutions.
• Communicate operational issues promptly to senior management and propose solutions.
• Implement management directives and track progress on actions items.

Qualifications and Requirements

• Degree or Diploma in Restaurant Management, Hospitality Management, Business Administration, or a related field.
• 5-7 years experience in a similar role within the hospitality industry.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Ability to work under pressure and handle challenging situations.
• Strong problem-solving and decision-making abilities.
• Knowledge of food and beverage operations and regulations.
• Strong Financial Acumen: Demonstrable experience in managing budgets, controlling costs, conducting inventory, and understanding key profit & loss drivers.
• Exceptional Leadership Skills: Proven ability to recruit, train, mentor, and lead a diverse team of front and back-of-house staff.

Perks and Benefits

• Competitive salary package Kshs. 60,000 - 70,000
• Opportunities for professional development and career growth.
• Access to employee wellness programs.
• Collaborative and supportive work environment.