Fast Food Outlet Restaurant Manager Job in Karen, Kenya

Our client, an established Group in the food and hospitality industry,

have exciting growth plans which will see them diversify into a

fast-foods chain to leverage on their brand known for a wide variety of

barbecued meat, and are famous for their game meat. 

They will soon be opening their first fast food outlet in The Hub in Karen with plans to roll out to more locations.

We invite applications from ambitious individuals keen to work with a solid company in the following position:
 

Restaurant Manager
 

 

Scope: The Restaurant manager is responsible to the Ops Manager for the smooth, efficient and profitable operation of the restaurant. 

He ensures that the restaurant and kitchen is operated in conformity with the highest possible professional standards and to the satisfaction of the Roast patrons.

Duties and Responsibilities:
 

Supervise the operation of the main kitchen, servery and grill by ensuring that:

• The sauces, salad dressings, side dishes and soups are freshly prepared in accordance with the recipes


• The kitchen equipment is well maintained and rationally utilized


• The main kitchen, wash up, server and grill are kept clean and tidy at all times


• The kitchen brigade is regularly trained inorder to improve their efficiency as well as professional skills.


• The duty roster of kitchen staff is carefully prepared by taking into account the operational requirements of the main restaurant


• The food cost is maintained as per the budget. In this respect, he checks daily catering report for the main restaurant and takes the appropriate remedial measures.


• The kitchen staff are always well groomed and in full uniform


• The food orders are processed in accordance with the revenue control policies


• High standard of hygiene is maintained in the main kitchen, grill and server.


• High quality of meats, poultry, fruits and vegetables are purchased at the most competitive prices.


• The food stores, including the kitchen cold rooms are orderly, clean and in perfect working condition, and that storage of cooked and raw food conforms to the highest standards possible.


• There is always enough well basted, and grilled meat at the main grill

Supervises the operation of the main restaurant by ensuring that:

• The highest standard of service is given to the guests at all times


• The restaurant is kept clean and tidy at all times


• The guests are billed and settlement obtained for all services rendered as per the revenue control policy


• The service staff maintain a high level of discipline


• The service staff are well groomed and always in clean full uniform


• The service staff are regularly trained in order to improve their: food knowledge, service techniques, skills and procedures, wine and cocktail knowledge.


• The duty roster of service staff is carefully prepared by taking into account operational requirements of the main restaurant


• The service equipment, cutlery, crockery and glassware are well looked after.


• The table reservations are accurately taken and that guests are warmly received and escorted to their tables


• Trains and supervises the meat carvers by ensuring that they perform their duties efficiently and that no wastage of meat occurs

Supervises the operation of Dispense and premium bars by ensuring that:

• The highest standard of bar service is given to the guests


• The cocktails are prepared according to the recipes and are appropriately served to the guests


• The beverage costs are maintained as per the budget. In this respect, goes through the stock take reports and acts on bar shortages


• The bar equipment, cutlery crockery and glassware are rationally utilized and well looked after


• The bar staff maintain high level of discipline


• The bar staff are well groomed and always in clean full uniform


• The bar duty roster is prepared by taking into account the bar operational requirements


• The bar staff are regularly trained in order to improve their knowledge on; preparation of cocktails, service of wine and food, sauces and salad dressings.

Specific Duties

• Creates new cocktails in conjunction with the barmen and costs the same


• Tastes soups, sauces, marinades, meats and salad dressings and ensures that they conform to the set standards-maintain an up to date file on recipe costs


• Analyses the profitability of bar stock items (through pareto analysis) and recommends appropriate action to be taken based on the results of the analysis


• Conducts regular appraisal of the main restaurant staff


• Co-ordinates the operations of various sections of the main restaurant


• Checks and ensures that the main restaurant, premium and dispense bars are kept in good state of repair


• Responsible for the inventory of all service equipment, cutlery, crockery and glassware


• Handles guest and staff complaints directed to him and takes the necessary corrective measures


• Carries out spot checks on bar stocks


• Supervises the monthly stock take in his area of responsibility


• Follows and ensures that sundry debts authorized by himself are settled as soon as possible


• Deals with correspondence related to the main restaurant


• Suggests any required improvements to the Operations and General Manager


• Conduct specified end of day reports and send through to relevant parties


• Carry out cash receiving and banking procedures as per Roast cash handling policy


• Maintain safe management for cash and change


• Maintain a updated petty cash management system and cash re-imbursement


• Checks restaurant for maintenance issues and resolve any outstanding issues

Knowledge, experience and Competencies:

• Computer knowledge (Word, excel, Materials Control)


• Up to date with food and beverages trends and practices


• Knowledge of service in a fine dining environment


• Basic understanding of Financial reports


• Points of sale experience (knowledge of Micros POS)


• 3 years management experience in the Hospitality industry.


• Fine dining or Quick service experience


• Excellent communication and leadership skills.


• Excellent sales and customer service skills


• Passionate about food, beverage and customer service


• A trend watcher


• An eye for detail


• Ability to spot and resolve problems effectively

Qualifications:

• Diploma/Bachelor’s degree from an accredited college or university in Hospitality Management.

How to Apply

To

apply, email your cover letter and a copy of your updated resume to

hoteljobs@peopleinsightslimited.com indicating the position you are

applying for in the subject area and your current salary and benefits

package by 31st December 2015.

Only shortlisted candidates will be contacted