Restaurant Manager – The Location

About us

The Location Rooftop is Nairobi’s premier destination for elevated experiences, perched on the 13th floor of the iconic Alta Towers in the vibrant heart of Kilimani. This isn’t just a bar; it’s a celebration of Nairobi’s cosmopolitan spirit, where guests savor the heights of sophistication amidst breathtaking views of the city’s skyline. We offer a curated experience, from handcrafted cocktails blending local and international flavors to a delectable menu designed to tantalize the taste buds. Our dedication to unparalleled hospitality and meticulous attention to detail ensures every visit is extraordinary, with carefully curated music adding to the vibrant energy. We pride ourselves on creating an unforgettable atmosphere, making The Location Rooftop the ideal place to elevate evenings, celebrate in style, and make lasting memories at the peak of perfection.

Visit our Website or our Instagram to learn more.

About the Role

The Restaurant Manager is responsible for overseeing the daily operations of all restaurant  and bar outlets, ensuring a seamless and high-quality guest experience. This role involves staff  management, training, compliance with brand standards, cost control, and revenue growth. The  Restaurant Manager ensures that all employees embody the brand values of Authenticity,  Resourcefulness, Craftsmanship, and Sparkle while maintaining exceptional service standards  and operational efficiency. 

KEY RESPONSIBILITIES 

Operational Management 

• Manage and coordinate all restaurant and bar operations for efficiency and service  excellence. 
• Ensure compliance with company policies, health and safety regulations, and brand  standards. 
• Oversee restaurant and bar maintenance to ensure all equipment and infrastructure  are functional. 
• Maintain accurate reports on daily operations, productivity, and sales performance.
• Handle guest complaints promptly and professionally, ensuring swift resolution. 
• Coordinate with the kitchen and bar teams to optimize menu execution and beverage  service. 

Staff Leadership & Training 

• Recruit, train, and mentor restaurant and bar staff to uphold high service standards. 
• Conduct bi-weekly training sessions on standard operating procedures (SOPs), food  and beverage knowledge, and customer service. 
• Develop and maintain a positive and motivated work environment, fostering teamwork  and efficiency. 
• Ensure staff is prepared for each shift, including knowledge of reservations, special  events, and promotions. 
• Conduct annual and mid-year performance evaluations, implementing necessary  disciplinary actions as required.
  

Guest Experience & Service Standards 

• Ensure 100% customer satisfaction by delivering consistent, high-quality service. • Train staff on suggestive selling techniques to enhance revenue and guest experience. 
• Maintain a proactive approach to customer feedback, ensuring all concerns are  documented and addressed. 
• Oversee the cleanliness, ambiance, and presentation of the restaurant and bar areas. 
• Ensure all guest interactions align with the company’s service philosophy and brand  values. 

Financial & Cost Control 

• Monitor and control labor costs, ensuring alignment with demand patterns and budget. • Drive restaurant revenue by setting and achieving sales targets. 
• Implement cost control measures to optimize operational efficiency and minimize  waste. 
• Conduct daily and weekly inventory checks to prevent pilferage and minimize  breakages. 
• Ensure bar and restaurant stock levels are maintained and variances minimized.

Reporting & Compliance 

• Submit daily Manager on Duty reports summarizing sales, productivity, and  operational highlights. 
• Maintain compliance with legal and company financial regulations. • Ensure that all bar order tickets (BOTs) are accurately logged and accounted for. • Oversee compliance with staff grooming and uniform standards. 
• Ensure adherence to safety regulations, including proper tagging of perishable  products and accurate recording of wastage. 

KEY PERFORMANCE INDICATORS (KPIs) 

Operational Efficiency & Compliance 

• Ensure 100% adherence to operational processes and brand guidelines. 
• Maintain a well-organized and systematic workflow to ensure seamless service  delivery. 
• Ensure zero compliance violations in health, safety, and operational audits.

Financial Performance 

• Achieve 100% compliance with sales targets and cost control measures.
• Maintain variance-free inventory records and stock levels. 
• Ensure a 7% increase in restaurant sales and revenue growth annually.

Customer Satisfaction 

• Ensure zero unresolved guest complaints on a monthly basis. 
• Maintain a guest satisfaction rating of 95% or higher based on customer feedback. • Ensure 100% compliance with brand service standards and values.

Staff Development & Performance 

• Ensure 100% recruitment of competent and committed staff. 
• Conduct at least two structured training sessions per week, logging attendance and  training topics. 
• Maintain a staff retention rate of 85% or higher. 

REQUIREMENTS 

Skills & Abilities 

• Strong leadership and team management skills. 
• Excellent problem-solving and decision-making abilities. 
• Strong financial acumen and experience with budgeting, cost control, and revenue  growth. 
• Exceptional communication and interpersonal skills. 
• Ability to work flexible hours, including evenings, weekends, and holidays. • Ability to multitask and perform under pressure in a fast-paced environment. 

WORKING CONDITIONS 

• Fast-paced and dynamic restaurant environment. 
• Long hours, including nights, weekends, and holidays. 
• High level of interaction with guests and staff. 
• Requires standing for long periods and managing high-pressure situations.