Restaurant Manager

Role Overview

This is a hands-on Restaurant Manager position with a fast-growing fast food brand that needs someone to own the daily operation end to end. You will spend your time on the floor, coordinating kitchen and service teams, keeping ticket times short, and ensuring every shift runs without unnecessary friction. Beyond day-to-day execution, you will help build the systems, routines, and discipline needed to scale the business as the company opens up to new levels of growth.

Key Responsibilities

• Take full ownership of daily restaurant operations, from opening to closing, ensuring service stays fast, food remains consistent, and workflow is never blocked.
• Manage inventory tightly: track stock levels, place timely orders, rotate products properly, and actively reduce waste across food and packaging.
• Monitor food, labour, and supply costs on a regular basis; identify inefficiencies and implement practical measures to protect margins.
• Recruit, train, and schedule staff across both front and back of house; set clear expectations and follow through with coaching and accountability.
• Coordinate communication between kitchen and service teams so orders are accurate, delays are rare, and peak-hour pressure is handled calmly.
• Step into any role when needed, whether that means working the line, running registers, or directing the floor during rush periods.
• Enforce food safety, hygiene, and cleanliness standards at all times, ensuring every area of the restaurant meets regulatory and brand expectations.

Requirements & Qualifications

• Diploma or Degree in Hospitality Management, Business Administration, or a related field.
• Proven experience in fast food or high-volume restaurant operations, with at least a supervisor or assistant manager level of responsibility.
• Background in a startup or fast-growing business is strongly preferred; you should be comfortable building structure where none exists and adapting quickly to change.
• Strong leadership ability: you know how to motivate a team, delegate effectively, and hold people accountable without micromanaging.
• Solid working knowledge of inventory management, cost control, and day-to-day operational planning.
• Clear understanding of food safety and hygiene standards, with the ability to train others to follow them consistently.
• Must be a Kenyan citizen and willing to relocate to Dar es Salaam for the role.

What We Offer / Why Join

This is a rare opportunity to play a central role in scaling a young, fast-moving restaurant concept. You will not be stuck behind a desk; instead, your decisions will directly shape the guest experience, team culture, and operational efficiency of a business with room to grow. If you are proactive, practical, and ready to take real ownership, this role gives you the platform to make a visible impact from day one.