Restaurant Manager

Responsibilities:

• Monitoring and adhering to all hotel standards, procedures, and codes of conduct.
• Coordinating and collaborating with managers of other organizational units.
• Planning, organizing, managing, and supervising staff activities across all restaurants.
• Proposing plans for the number and hiring dynamics of permanent and seasonal employees.
• Ensuring outlets open and close in accordance with working hours.
• Recruiting, selecting candidates, conducting training, and evaluating team members.
• Proper workforce scheduling in line with business demands.
• Ensuring employees consistently maintain high-quality service standards.
• Planning, coordinating, and overseeing employee training processes.
• Evaluating all employees, maintaining records, and reporting progress.
• Managing inventory and equipment condition, scheduling regular services, and coordinating emergency repairs.
• Overseeing restaurant inventory and conducting regular stock checks.
• Ensuring compliance with HACCP, pest control, and food and beverage waste management regulations.
• Proposing the procurement of hospitality equipment and supplies as needed.
• Monitoring compliance with workplace safety and operational policies.
• Ensuring hygiene, sanitary standards, and compliance with health measures.
• Collecting legally required documentation for the outlet and employees, ensuring validity.
• Maintaining work permit and health booklet records with the HR department.
• Managing the opening, operational readiness, and closure of outlets.
• Planning, scheduling, coordinating, and overseeing regular and general cleaning processes.
• Supervising food and beverage preparation and service to meet standards.
• Proposing and implementing new rules and procedures for the food and beverage sector.
• Planning, organizing, and managing banquet operations, events, and ceremonies.
• Ensuring the operation and service standards in buffet restaurants.
• Monitoring operations in all à la carte restaurants and room service.
• Drafting and monitoring breakage reports and implementing corrective measures.
• Managing small inventory and consumables.
• Achieving desired sales targets across restaurants and bars.
• Analyzing food and beverage sales levels and recommending improvements.
• Preparing daily/weekly sales reports for restaurants and bars.
• Delegating tasks to employees within their responsibilities.
• Training, coaching, motivating, and monitoring employees to boost sales.
• Monitoring inventory, bill settlements, cash management, and financial reporting.
• Handling guest complaints, resolving issues, and preparing reports.
• Organizing table, seating, and lounging reservations in restaurants, bars, and on the beach.
• Acting as a supervisor/waiter when necessary.
• Collaborating with the Beverage Manager on managing shortages and surpluses.
• Ensuring final products meet all prescribed standards.
• Monitoring employee attendance and maintaining time records.
• Supervising operational activities to identify areas for service improvement.
• Ensuring regular maintenance of all restaurant equipment, tracking warranties, and finding maintenance partners.
• Overseeing hygiene in all restaurants and bars within responsibilities.
• Managing cash flow across all registers and ensuring legal compliance by employees.
• Performing other tasks assigned by direct supervisors.
• Upholding company values and serving as a role model for others.

Requirements:

• First- or second-level university degree (NOKS level 6 or 7) in social sciences or related fields.
• Proficiency in using personal computers.
• Mandatory knowledge of the English language.
• Minimum of 8 years of work experience in similar roles.

We Offer:

• Accommodation, meals, and uniforms provided.
• Corporate discounts.
• Residence and work permits for foreign nationals.

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