Responsibilities

1. Oversee day-to-day restaurant operations in collaboration with the respective HODs.
2. Ensure compliance with company policies, procedures, and standards, as well as relevant regulations and laws.
3. Follow up to ensure the overall branch look and feel is to the required standard (The physical attributes such as sand level, ashtray placement, chair, and table presence).
4. Work with the respective personnel to ensure Food and Beverage meet the company standard and customer expectation (Flavor and Presentation).
5. Analyze sales trends and customer preferences to identify opportunities for growth and adaptation of menu offerings.
6. Work closely with the marketing team to execute marketing campaigns aimed at attracting new customers and retaining existing ones.
7. Develop and manage budgets, including revenue, expenses, and labor costs, to achieve financial targets and profitability.
8. Monitor sales and expenses to optimize profitability and spearhead cost-controlling initiatives.
9. Ensure compliance with all necessary regulations, including health, safety, sanitation, labor, and Tax laws.
10. Provide mentorship to the staff, fostering a culture of teamwork, discipline and continuous improvement.
11. Support staff development through training programs, performance evaluations, and opportunities for advancement.
12. Build and retain a motivated team that is committed to achieving the company’s objectives and delivering exceptional service.
13. Monitor each HODs key performance indicators and milestones to track progress and identify areas for improvement or adjustment.
14. Assign company projects to a respective HOD, and oversee the creation of project briefs, and progress update systems.
15. Prepare quarterly reports that cover overall establishments, achievements, challenges, requirements, and any set goals for the next quarter (anything exclusive of the annual plan).
16. Translate and facilitate the preparation of annual plans and presentations to be delivered on the second week of the last month of each year constituting of the department summary on present year goals, achievements, challenges, Hits and misses and mapping out the plan for the next one

Requirements and qualifications

1. Bachelor’s degree in business administration, hospitality management, or related field.
2. Proven experience in restaurant management, with a minimum of 3 years in a managerial role.
3. Strong leadership and interpersonal skills, with the ability to inspire and motivate teams.
4. Excellent organizational and problem-solving abilities.
5. Sound knowledge of food and beverage operations, including compliance requirements.
6. Proficiency in financial management and budgeting.
7. Experience in project management and strategic planning.
8. Familiarity with relevant regulations and laws governing restaurant operations.
9. Effective communication and presentation skills.
10. Ability to multitask, prioritize, and work under pressure in a fast-paced environment.
11. Flexibility to work evenings, weekends, and holidays as needed.

HOW TO APPLY.

Upload your CV here. Only shortlisted candidates are to be contacted.

Deadline:10^th May 2024 at 1700hrs.