Job Description
What you’ll do
- Oversee daily restaurant operations and coordinate service, kitchen and support teams.
- Maintain consistent standards of customer service, food quality, cleanliness and presentation.
- Plan staff schedules, allocate duties and ensure adequate coverage across shifts.
- Coach employees, monitor performance and address service or conduct concerns.
- Handle customer feedback and resolve complaints promptly and professionally.
- Monitor sales, operating costs, stock usage and wastage, and identify opportunities for improvement.
- Oversee cash-handling procedures, transaction reconciliation and accurate operational records.
- Coordinate stock checks and replenishment to maintain availability and minimise losses.
- Ensure adherence to company procedures and applicable food safety, hygiene and workplace safety requirements.
- Prepare branch performance reports and escalate operational issues to the relevant leadership team.
What you’ll need
- Approximately five years of relevant experience in restaurant or hospitality operations.
- Demonstrated experience leading teams and coordinating operations in a busy hospitality environment.
- Proven ability to maintain service standards, resolve customer concerns and manage competing priorities.
- Practical understanding of stock control, cash management, staff scheduling and operational reporting.
- Relevant hospitality or management training is an added advantage.
Experience: 5 years | Qualification: BA/BSc/HND
Requirements
BA/BSc/HND
