S
RESTAURANT MANAGER
Sky Bistro
Nairobi 🇰🇪 Kenya
Posted 12 days ago (24 Aug 2026) Updated 11 days ago
How to Apply
Send your CV and a brief cover letter highlighting your restaurant management experience to the employer.
Job Description
The manager will oversee daily restaurant operations, ensuring food quality, presentation and service standards. They will drive food sales and profitability by developing strategies to increase covers, average spend and repeat customers. Collaboration with the head chef will focus on menu improvement, portion control and cost management. The role also includes monitoring financial performance, managing staff, and ensuring compliance with health and safety regulations.
Qualifications & Requirements
- • Diploma or degree in Hospitality Management, Food & Beverage Management, Business Management or a related field
- • 3–5 years proven experience managing a busy restaurant, preferably in a food‑focused or casual/fine‑dining establishment
- • Strong understanding of food costing, menu engineering, stock management and restaurant profitability
- • Demonstrated ability to grow food sales and improve operational efficiency
- • Strong leadership, communication and people‑management skills
Required Skills
Responsibilities
- • Drive food sales and profitability while maintaining overall restaurant performance
- • Oversee daily restaurant operations with emphasis on food quality, presentation, consistency and service
- • Develop strategies to increase food covers, average spend and repeat customers
- • Work closely with the Head Chef to improve menus, portion control, food costing and kitchen efficiency
- • Monitor food costs, wastage, stock levels and gross profit margins
- • Ensure consistency in food quality, portion sizes, recipes and presentation
- • Drive excellent customer service and respond professionally to customer feedback
- • Manage and motivate restaurant and service staff to achieve set targets
- • Monitor daily sales, expenses, stock movement and operational performance
- • Implement effective controls to minimize wastage, pilferage and operational losses
- • Coordinate promotions, food events, themed nights and other initiatives aimed at growing the restaurant's food business
- • Ensure compliance with health, hygiene, food safety and statutory requirements