Restaurant Manager at Juremi Group

Core Responsibilities 

Operational Strategy & Leadership 

• Develop and lead the execution of the restaurant’s operational strategy in alignment with business goals. 
• Support the Managing Director and executive team with strategic insights on customer trends, service efficiency, and operational improvements. 
• Oversee restaurant readiness, opening/closing procedures, and performance targets across locations. 

Budgeting & Cost Management 

• Manage the restaurant’s annual budget, operational expenses, and cost-saving initiatives. 
• Establish financial objectives, monitor KPIs, and control food, labor, and overhead costs to achieve profitability. 
• Track daily sales, monitor wastage, and optimize procurement to ensure efficient resource utilization. 

Service Operations & Quality Control 

• Oversee daily front-of-house and back-of-house operations, ensuring high service quality and product consistency. 
• Ensure strict compliance with food safety, health regulations, and sanitation standards. 
• Continuously assess customer feedback and implement improvements for better guest experiences. 

Staff Leadership & Performance Management 

• Recruit, train, and lead a high-performing team of kitchen, service, and supervisory staff. 
• Conduct regular performance evaluations, enforce SOPs, and promote staff development and retention. 
• Foster a results-driven work culture that values hospitality, teamwork, and accountability. 

Customer Engagement & Brand Representation 

• Maintain high levels of customer satisfaction by ensuring prompt, friendly, and professional service delivery. 
• Manage customer feedback, complaints, and loyalty programs to build repeat business. 
• Represent the brand and uphold its reputation through excellent presentation and service culture. 

Compliance, Safety & Risk Management 

• Implement safety standards and operational policies in line with regulatory requirements. 
• Ensure proper documentation for food safety audits, labor compliance, and inventory tracking. 
• Proactively manage risks related to staff, customers, and equipment within the restaurant environment. 

Key Qualifications Education 

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (required). 
• Relevant certifications in food safety, hospitality management, or customer service (preferred). 

Experience 

• Minimum of 7 years in restaurant operations, with at least 3 years in a management/supervisory role. 
• Proven experience managing high-volume restaurants or multi-unit food businesses. 
• Strong background in cost control, customer service, and team leadership. 

Capabilities 

• Deep understanding of restaurant operations, food & beverage service, and health/safety compliance. 
• Strong communication and conflict resolution skills with a customer-first mindset. 
• Excellent leadership, time management, and organizational skills. 
• Proficiency in POS systems, inventory software, and reporting tools. 

Compensation & Incentives 

• Competitive management-level salary (commensurate with experience). 
• Performance-based bonus linked to revenue, service quality, and cost targets.