Restaurant Manager

Restaurant Manager
Location: Nairobi, Kenya
Industry: Hospitality / Restaurant & Food Service
Salary: Kshs. 60,000-70,000
Employment Type: Full-time

Job Summary:

Our client is looking for a passionate and hands-on Restaurant Manager to oversee daily operations, lead the service team, drive our operations to new heights, and ensure exceptional guest experiences. The ideal candidate will be the key link between senior management, our team, and our guests, ensuring that every facet of the business, from team performance and financial controls to guest experience and strategic planning, operates at an exceptional level and upholds brand standards.

Key Responsibilities:
1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

Minimum Qualifications and Requirements:

Essential Requirements:

• A proven track record with a minimum of 5-7 years in a Restaurant Management role, preferably within a high-volume, fast-paced environment.
• Degree in Hospitality Management, Business Administration, or a related field.
• 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.
• In-depth Knowledge of Kenyan Compliance: Must have a thorough understanding and practical experience implementing:

o Public Health and Food Safety regulations.
o OSHA (Occupational Safety and Health Act) standards.
o NEMA guidelines on waste management.
o County government by-laws and licensing requirements (especially liquor licensing).

• Tech-Savvy Operator: High proficiency in Restaurant POS systems, inventory management software, and digital payment platforms (including M-Pesa STK push).
• Impeccable communication and interpersonal skills, with the ability to interact professionally with guests, staff, and suppliers.
• A customer-obsessed mindset with a proven record of resolving complaints effectively and enhancing the overall guest experience.
• Experience in managing and promoting special events, theme nights, or collaborations.

• Formal training in food safety (a valid Food Hygiene Certificate is a strong plus).
• Strong network of contacts within the local supply chain and hospitality industry.
• Flexibility to work during evenings, weekends, and public holidays as required by the operation. 

Key Skills and Competence

How to Apply:
If your profile, qualifications, and experience fit the description, send your CV and cover letter to careers@morsanhr.co.ke, indicating “Restaurant Manager” as the subject.

We thank all applicants for their interest; however, only shortlisted candidates will be contacted.