Jobs at Kaplo Africa

Key Responsibilities

• Prepare and present beverages with accuracy, creativity, and efficiency
• Ensure consistency in taste, quality, and presentation of all drinks
• Engage guests at the bar, creating a memorable and interactive atmosphere
• Oversee bar inventory, monitor stock levels, and report shortages promptly
• Maintain a clean, organized, and visually appealing bar area at all times
• Collaborate with waiters and runners to ensure seamless service delivery
• Recommend, create, and upsell premium and signature drinks to drive revenue

Service Principle:

• Combine technical expertise and creativity to deliver exceptional beverages and a distinctive bar experience

Core Competencies

• Strong communication skills with clear, confident guest interaction
• Well-groomed and stylish presentation, contributing to the overall guest experience
• Advanced knowledge of mixology, including classic, contemporary, and signature cocktails
• High level of precision, speed, and organization
• Strong memory and multitasking capability in a fast-paced environment
• Ability to remain calm and composed during high-pressure service periods
• Creative, engaging personality with a passion for craft and guest experience.

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Job Summary

• The Restaurant General Manager is responsible for managing daily restaurant operations with the goal of delivering an excellent guest experience.
• The General Manager ensures efficient restaurant operation, maintaining high production, productivity, quality, and customer-service standards.
• They are responsible for financial management, team leadership, customer satisfaction, and maintaining a safe, clean, and welcoming environment for guests and employees.

Key Responsibilities
Operational Management:

• Oversee daily operations of the restaurant, ensuring smooth service and timely, high-quality food and drink delivery.
• Ensure adherence to the restaurant’s standard operating procedures (SOPs) for food safety, health, and hygiene.
• Supervise food and beverage preparations, quality, and presentation.
• Manage inventory levels of supplies, raw materials, and equipment, coordinating with suppliers for timely procurement.
• Ensure compliance with licensing, hygiene, and health and safety regulations.
• Implement initiatives for energy conservation, waste reduction, and sustainability.

Financial Management:

• Prepare and manage the restaurant’s budget, monitoring revenue, expenses, and profitability.
• Analyze financial reports, including sales, labor, and operational costs, identifying areas for improvement.
• Develop and execute strategies to meet revenue targets and control costs.
• Manage payroll, approve invoices, and coordinate with the accounts department for financial disbursements and reconciliations.
• Forecast sales and plan accordingly to maximize efficiency and reduce waste.

Team Leadership & Development:

• Lead and supervise staff, ensuring optimal performance and adherence to restaurant policies.
• Recruit, train, and onboard new team members, ensuring all employees are aligned with the restaurant’s vision and values.
• Develop and maintain employee schedules to meet the needs of the restaurant and ensure appropriate staffing.
• Conduct regular performance evaluations, providing feedback, coaching, and opportunities for professional development.
• Promote a positive work environment, ensuring employee satisfaction and motivation.

Customer Experience:

• Ensure a high level of customer satisfaction through attentive service, handling complaints, and resolving issues promptly and professionally.
• Monitor customer feedback, both in-person and online reviews, and take steps to improve customer service and overall guest experience.
• Design and implement guest engagement activities, special events, and promotional offers.

Marketing & Sales:

• Work with the marketing team to create promotional campaigns, menu launches, and events that drive customer traffic.
• Collaborate on social media strategy, managing the restaurant’s reputation online, and building brand presence.
• Analyze sales trends and customer preferences to optimize the menu, pricing, and promotions.

Menu & Supplier Management:

• Coordinate with chefs and kitchen staff to ensure the menu aligns with the restaurant’s vision and target audience.
• Collaborate with suppliers to negotiate contracts, pricing, and delivery schedules.
• Introduce new products or services to keep the restaurant innovative and competitive in the market.

Reporting & Administrative Duties:

• Maintain detailed records of daily operations, inventory levels, staff performance, and financial data.
• Submit regular reports on restaurant performance to senior management/ownership.
• Manage compliance with legal requirements, such as labor laws, health and safety regulations, and tax filings.

Qualifications

• Bachelor’s degree in hospitality management, Business Administration, or related field (preferred).
• Minimum of 3-5 years’ experience in a management role in a restaurant or hospitality setting.
• Proven track record of managing operations, budget control, and staff leadership.
• Knowledge of food safety, hygiene, and health regulations.
• Ability to work flexible hours, including evenings, weekends, and holidays.

Key Competencies:

• Leadership and Team Management
• Financial Acumen
• Strong Communication and Customer Service Skills
• Problem-Solving and Decision-Making
• Time Management and Multitasking Abilities
• Knowledge of Restaurant Management Software (e.g., POS systems)
• Understanding of Food & Beverage Operations

Must Have Criteria:

• Proven experience in a la carte dining or restaurant management.
• Strong exposure to both local and international operational standards.
• Demonstrated leadership capability with a track record of managing high-performing teams.
• Ability to coach, mentor, and develop team members effectively
• Solid experience in sales and business development.
• Strong financial acumen, including cost control, budgeting, and revenue generation.
• Positive, collaborative attitude with openness to feedback and idea sharing.

Working Conditions:

• Full-time position with flexible working hours.
• A physically active role that requires being on your feet for extended periods.
• High-pressure environment, especially during peak business hours.
• This role is essential for ensuring the success of the restaurant by balancing operational, financial, and team-related demands while maintaining a high standard of customer satisfaction.

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Key Responsibilities

• Promptly welcome and seat guests in a professional manner
• Present menus and confidently recommend items
• Accurately take and confirm orders with guests
• Drive upselling opportunities (beverages, sides, premium options)
• Monitor guest tables consistently to ensure satisfaction
• Address guest concerns calmly and escalate when necessary
• Coordinate effectively with kitchen and bar for timely service
• Clear and reset tables efficiently to maintain service flow.

Core Competencies:

• Strong command of spoken English with clear and confident guest communication
• Well-groomed, neat, and professional appearance at all times
• Quick to understand and execute instructions effectively
• Fast-thinking with a proactive, solution-oriented mindset
• High level of emotional intelligence; remains calm and composed under pressure
• Attentive and observant, with the ability to anticipate guest needs
• Strong memory for orders, guest preferences, and details
• Professional posture and body language with minimal distractions
• Friendly, courteous demeanor while maintaining professionalism.

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Key Responsibilities

• Maintain cleanliness of floors, restrooms, and all service areas
• Regularly clean and sanitize tables, chairs, and high-touch surfaces
• Ensure restrooms are consistently stocked, clean, and presentable
• Handle waste collection and disposal in line with hygiene standards
• Support quick turnaround of spaces during peak periods
• Promptly report any maintenance or hygiene concerns
• Service Principle
• Uphold a clean, safe, and hygienic environment that supports seamless operations and positive guest experience.

Core Competencies:

• Strong attention to detail with a commitment to high hygiene standards
• Proven ability to maintain cleanliness across all assigned areas
• Reliable, disciplined, and consistent in task execution
• Fast and efficient in carrying out cleaning duties
• Proactive mindset with the ability to take initiative without supervision.

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Job Summary

• The Chef supports the Head Chef in managing kitchen operations, ensuring the preparation of high-quality dishes while adhering to food safety and hygiene standards.
• The role involves assisting in menu development, supervising kitchen staff, and maintaining a clean, organized, and efficient kitchen environment.

Key Responsibilities
Food Preparation and Cooking:

• Prepare and cook menu items according to recipes and quality standards.
• Ensure consistency in taste, presentation, and portion sizes of all dishes.
• Innovate and contribute ideas for new dishes and improving existing ones.

Kitchen Operations:

• Supervise kitchen assistants and line cooks, providing guidance and support as needed.
• Oversee the proper storage and handling of ingredients to minimize waste.
• Ensure that kitchen equipment is used safely and maintained in good condition.

Quality Control:

• Monitor food preparation processes to ensure compliance with restaurant standards and customer expectations.
• Conduct regular quality checks on dishes before they are served.

Collaboration and Teamwork:

• Work closely with the Head Chef to implement kitchen strategies and resolve operational challenges.
• Assist in training kitchen staff on cooking techniques, hygiene practices, and safety procedures.

Inventory and Supply Management:

• Assist the Head Chef in managing inventory and placing orders for ingredients and supplies.
• Monitor stock levels to ensure timely replenishment and minimize overstocking.

Hygiene and Compliance:

• Adhere to food safety and hygiene regulations at all times.
• Maintain cleanliness and organization in the kitchen, ensuring compliance with health and safety standards.

Other Duties:

• Perform any other tasks assigned by the Head Chef to support kitchen operations.

Qualifications and Experience

• Diploma or certificate in Culinary Arts or a related field is preferred.
• Proven experience as a chef or in a similar role within a restaurant.
• Familiarity with various cooking styles and cuisines is an advantage.
• Knowledge of food safety and hygiene standards.

Skills and Competencies:

• Strong culinary skills and knowledge of cooking techniques.
• Creativity and passion for food.
• Ability to work under pressure and in a fast-paced environment.
• Strong organizational and time-management skills.
• Leadership and team management abilities.
• Attention to detail and commitment to quality.

Work Environment:

• The role requires standing for long periods and working in a fast-paced, high-temperature kitchen environment.
• Flexibility to work evenings, weekends, and holidays as required.

Reporting Structure:

• This position directly reports to the Head Chef and collaborates with kitchen staff and other departments to ensure seamless operations and excellent customer satisfaction.