Restaurant Business Manager at Kloverharris Limited

Key Responsibilities:

Operations & Quality Control:

• Oversee daily restaurant operations to ensure efficient and high-quality execution.
• Ensure adherence to recipes, portion controls, and food quality standards.
• Ensure product availability, effective display, and merchandising to support sales.

Financial & Commercial Management:

• Deliver sales targets, customer growth, and profitability objectives.
• Control labour, food, and operating costs within approved budgets.
• Ensure accurate recording of all sales transactions, proper cash handling, and timely submission of daily sales reports.
• Review financial and sales reports regularly and implement initiatives to improve business growth.
• Support local marketing initiatives and in-store promotions.

People Management & Leadership:

• Enforce grooming, dress code, and personal hygiene standards across all staff.
• Coach and develop team members to drive performance and accountability.
• Conduct performance reviews, identify training needs, and manage disciplinary actions as required in line with company guidelines.

Inventory & Cost Control:

• Ensure strict adherence to inventory control procedures.
• Minimise waste, losses, and variances through effective stock management.

Customer Experience & Brand Standards:

• Own customer experience, ensuring consistently high standards and customer satisfaction.
• Ensure cleanliness, food safety, and ambiance consistently meet brand and regulatory standards.

Qualifications & Experience:

• Bachelor’s degree in Hospitality Management, Business Administration, Finance, Accounting, or related field.
• Proven experience managing restaurant, FMCG, or retail operations in a leadership role.
• Demonstrated ability to manage budgets, control costs, and deliver financial targets.
• Strong capability in inventory management, waste control, and stock accuracy.
• Proven experience leading, developing, and managing teams in a fast paced environment.
• Ability to implement SOPs and maintain operational, quality, and service standards.
• Strong understanding of food safety, hygiene, and regulatory compliance.
• Effective communication, decision-making, and problem solving skills.