Key Responsibilities Oversee the day-to-day operations of the restaurant, ensuring efficiency and high service standards Drive revenue growth and profitability, with clear monthly sales targets Manage and supervise staff, ensuring strong team performance and accountability Instill a culture of excellent customer service and guest satisfaction across all teams Monitor and control inventory, stock levels, and cost management systems Ensure smooth coordination of food & beverage service, events, and conferences Maintain high standards of cleanliness, hygiene, and compliance with health regulations Develop and implement sales and marketing initiatives to increase footfall and repeat business Handle customer feedback and resolve issues promptly and professionally Prepare operational and financial reports for management review Minimum Requirements Diploma or Degree in Hospitality Management or related field KCSE minimum grade of C+ and above Minimum 3 years' experience managing a busy restaurant, preferably serving a diverse/local clientele Proven ability to drive sales and manage restaurant profitability Strong leadership and staff management skills Experience in inventory control and cost management Ability to work independently with minimal supervision Excellent communication, interpersonal, and problem-solving skills Key Competencies Strong business acumen and commercial awareness Customer-centric mindset High level of organization and attention to detail Leadership and team development Results-driven with a focus on performance