Restaurant & Café Manager,

Role Overview

This is a hands-on, live-in management position for a newly launched multi-cuisine restaurant and café in Hargeisa, Somaliland. You will take charge of daily floor operations, cash discipline, front-of-house training, and pre-opening systems development, reporting directly to the board as the establishment builds its reputation across Italian, Indian, and Chinese dining as well as its juice and espresso bar. The role matters because the entire success of the launch depends on having a seasoned manager on-site who can turn standard operating procedures into reality, protect margins from day one, and build a dependable local service team.

Key Responsibilities

• Own the full profit-and-loss picture for the restaurant, tracking daily revenue targets, food ingredient costs, supplier invoices, and gross profit margins.
• Run daily cash reconciliation against POS system reports, conduct surprise cashier checks, manage safe deposits, and investigate any discrepancies immediately.
• Lead weekly stock takes across kitchen and bar areas, monitor wastage, and place supply orders so that popular dishes and beverages never run out unexpectedly.
• Prepare accurate daily summaries of sales, inventory usage, and expenses using Excel and the restaurant's point-of-sale platform.
• Build and implement opening checklists, service standards, and standard operating procedures before launch to ensure a smooth first weeks of operation.
• Recruit, train, schedule, and supervise cashiers, baristas, waitstaff, and other service personnel, with a strong focus on upskilling local hires.
• Maintain rigorous cleanliness, food-safety, and service-speed standards across the dining area and behind the counter, in line with health regulations.
• Handle customer feedback on the floor, resolve complaints calmly, and escalate any serious issues with a clear record for the board.

Requirements & Qualifications

• A minimum of five years' hands-on restaurant or café management experience, including at least two years supervising a multi-cuisine outlet, coffee house, or similar full-service operation with 15 or more employees.
• A demonstrable record in pre-opening assignments, such as drafting service SOPs, planning menu launches, and setting up new food outlets from scratch.
• A diploma in hospitality management from Kenya Utalii College or an equivalent recognised institution; formal culinary or food-service qualifications are an added advantage.
• Strong working knowledge of POS software and Microsoft Excel, specifically for daily sales tracking, stock control, and cost analysis.
• Excellent command of written and spoken English, with the communication skills to train and guide a multicultural team.
• Comfort with full financial accountability, including revenue accountability, stock integrity, and kitchen margin performance.
• Willingness to relocate and live on-site in Hargeisa, Somaliland for the full two-year contract term.
• A valid food safety and hygiene certificate, a passport valid for at least 18 months, a police clearance certificate, and two professional references.

What We Offer / Why Join

This is an opportunity to lead a brand-new dining concept from its opening phase and build a lasting operational framework in a growing market. The employer provides a comprehensive live-in package so you can focus fully on the role without relocation concerns.

• Net monthly salary of USD 700.
• Staff accommodation provided on-site.
• Duty meals during working hours.
• Flights to and from the assignment location.
• Visa and work permit sponsorship.
• Medical insurance coverage.
• A two-year renewable contract with a clear mandate to shape the outlet's long-term operational success.