Reports to: Group Head of Operations / Executive Management

Role Summary

The Restaurant Manager will oversee the daily operations of the company’s restaurant, ensuring excellent customer service, operational efficiency, and profitability. This role requires a hands-on leader who can manage staff, control costs, maintain high standards of hygiene and compliance, and deliver an outstanding dining experience that aligns with Juremi’s brand values.

Key Responsibilities

Operational Management

• Oversee day-to-day restaurant operations, including opening/closing routines, reservations, and service delivery.
• Maintain cleanliness, food safety, and hygiene in compliance with health & safety regulations.
• Ensure compliance with company policies, food quality standards, and service protocols.

Financial & Inventory Management

• Monitor restaurant budgets, sales targets, and profitability.
• Control costs (labor, food, waste, utilities) and implement cost-saving measures.
• Oversee inventory control, stock levels, vendor relationships, and supply chain efficiency.

Customer Experience

• Ensure high-quality customer service and satisfaction.
• Handle customer feedback, complaints, and escalations promptly and professionally.
• Develop customer engagement strategies to build loyalty and repeat patronage.

Staff Management & Training

• Recruit, train, schedule, and supervise restaurant staff.
• Conduct regular staff meetings, performance reviews, and training on service excellence.
• Motivate and inspire the team to deliver consistent service quality.

Marketing & Brand Alignment

• Collaborate with marketing/branding team to execute promotions, events, and campaigns.
• Monitor market trends and competitors to adjust offerings accordingly.
• Ensure the restaurant reflects Juremi Ventures’ brand identity and customer promise.

Reporting & Administration

• Prepare and submit daily/weekly/monthly sales and performance reports.
• Track KPIs and provide management with actionable insights.
• Ensure proper documentation, licenses, and compliance certifications are up to date.

Qualifications & Experience

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (or relevant equivalent experience).
• 5+ years’ experience managing a restaurant, hotel F&B outlet, or hospitality business.
• Strong knowledge of restaurant operations, customer service, food safety, and hygiene regulations.
• Proven experience in budgeting, inventory management, and staff leadership.
• Excellent communication, leadership, and problem-solving skills.

Key Skills

• Leadership and staff supervision.
• Financial and inventory management.
• Customer service and conflict resolution.
• Operational excellence and attention to detail.
• Strong interpersonal and organizational skills.

Key Performance Indicators (KPIs)

Financial Performance

• Sales revenue vs. monthly/quarterly targets.
• Net profit margin and cost control performance.
• Food & beverage cost percentage (kept within industry benchmark).

Operational Efficiency

• Table turnover rate and service speed.
• Inventory variance (actual vs. recorded stock levels).
• Waste reduction (%) compared to previous period.

Customer Satisfaction

• Customer satisfaction rating (surveys, online reviews, mystery shopping).
• Number of repeat customers (loyalty metrics).
• Percentage of customer complaints resolved within 24 hours.

Staff Management

• Staff turnover rate (retention of trained employees).
• Staff training completion rate (service, hygiene, compliance).
• Employee engagement/satisfaction scores.

Compliance & Quality

• Health & safety inspection scores (100% compliance target).
• Consistency of food quality and presentation (as per company standards).
• Timeliness and accuracy of operational reports.