Restaurant Manager

Key Responsibilities

Operations Management

• Oversee and coordinate all aspects of restaurant operations including dining, kitchen, service, and logistics.
• Ensure seamless daily operations, maintaining consistency in food quality, customer service, and ambiance.
• Enforce all health, hygiene, and food safety regulations as required by Ghana Food and Drugs Authority and local authorities.
• Maintain a clean, organized, and safe working environment for both guests and staff.
• Monitor equipment performance and coordinate with maintenance for timely repairs.

Financial and Cost Control

• Develop and manage operational budgets, controlling costs and optimizing profitability.
• Track daily sales performance, analyze profit margins, and generate periodic financial reports.
• Monitor food and beverage cost ratios, minimize wastage, and ensure accurate inventory usage.
• Approve supplier invoices, purchase orders, and payment requests in accordance with company policy.
• Work with the accountant and finance team to ensure transparency and accountability in all transactions.

Sales and Marketing

• Collaborate with the marketing department to plan and execute promotions, social media campaigns, and special events.
• Identify business opportunities such as corporate catering, partnerships, and delivery expansion.
• Review customer feedback, online ratings, and suggestions to improve service offerings.
• Drive brand visibility and loyalty through superior guest experiences and consistent service excellence.
• Implement innovative sales strategies to boost customer retention and revenue growth.

Customer Service Excellence

• Uphold the company’s standard of hospitality by ensuring every guest receives warm, professional, and timely service.
• Handle customer complaints swiftly and professionally to maintain satisfaction and loyalty.
• Conduct regular floor walks to observe service quality, staff interaction, and guest comfort.
• Build strong relationships with repeat customers and corporate clients.

Human Resource Leadership

• Recruit, train, and supervise restaurant staff, ensuring alignment with company culture and service standards.
• Conduct regular performance appraisals, feedback sessions, and motivational meetings.
• Manage staff schedules, leave plans, and shift rosters to ensure adequate coverage.
• Foster teamwork, discipline, and a high-performance work environment.
• Recommend staff promotions, disciplinary actions, or terminations where necessary.

Inventory & Procurement Management

• Oversee inventory levels of food, beverages, and supplies to avoid shortages or overstocking.
• Maintain strong vendor relationships and ensure the timely procurement of quality goods.
• Approve daily requisitions and track consumption trends for better forecasting.
• Collaborate with the storekeeper and head chef for accurate stock control and cost efficiency.

Compliance and Reporting

• Ensure compliance with labor laws, health regulations, and internal operational policies.
• Maintain accurate documentation including daily sales reports, stock reports, staff attendance, and maintenance logs.
• Submit weekly and monthly management reports to the General Manager and Board.
• Oversee audit readiness and implement internal control recommendations.

Leadership and Strategic Planning

• Develop operational goals and KPIs aligned with the company’s strategic objectives.
• Initiate process improvements to enhance efficiency and customer experience.
• Represent the company at corporate functions, community events, and stakeholder meetings.
• Drive innovation in menu offerings, service methods, and guest engagement.

Qualifications and Experience:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field.
• Minimum of 3 years’ progressive experience in restaurant or hospitality management.
• Strong financial acumen with experience in budgeting, cost control, and revenue analysis.
• Excellent leadership, communication, and interpersonal skills.
• Knowledge of POS systems, restaurant