Key roles and responsibilities:
• Develop and implement a strategic business plan to improve profitability of the business venture and prepare and manage budgets for both, equipment, tools and food purchases
• Develop and roll out vigorous marketing strategies for the business
• Review menu to suit the current marketing trends, advice management accordingly and organize, oversee the staff schedule
• Oversee food preparation, ensuring compliance with health, safety, food handling. and hygiene standards and ensure customer satisfaction with all aspects of the restaurant and dining experience.
• Estimate food, beverage costs and manage inventory and purchase food and supplies.
• Conduct daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, hygiene standards and prepare, submit operations reports.

Qualifications, experience and skills
• Diploma in hotel and Restaurant Hospitality management, degree in hospitality management will be an added advantage
• Experience in restaurant management, supervisory and leadership skills, excellent interpersonal skills with a focus on customer service, excelent time management skills, excellent organizational skills, attention to detail and multitask and familiarity with food handling, safety, and other restaurant guidelines.