The restaurant manager implements the purpose of the organization by carrying out tasks related to interpersonal communication, information exchange, and tasks that require decision making and action. The manager is a leading leader, resource and product provider, liaison officer with senior leaders, spokesperson, problem solver and negotiator. The restaurant manager is accountable to the Deputy CEO for Operations. He plans and manages activities of the restaurant, employs the required human resources, supervises the overall organization of the restaurant, supervises work process, identifies and implements proven strategies that would make the restaurant the center of gravity, ultimately working towards increasing attracting customers thereby enhancing profitability of the company.

Expected level of education and work experience

• Overall, the incumbent manager oversees, coordinates, and directs the day-to-day operations of the restaurant. This means s/he shall manage workplace duties and responsibilities based on the following career functions:-

• Recruits, hires, trains, deploys, supports and coordinates the day-to-day activities of restaurant employees

• Prepares, informs and directs the daily activities of cashiers, waiters and baristas

• Motivates employees to work in a manner that best satisfies customer needs

• Prepares a plan and provides continuous training for employees on food and beverage preparation and coffee machine operation

• Records the daily, weekly, monthly income and expenditure documents properly, and reports to the organization's top management

• Studying and considering the customers' current supply needs, makes recommendations to the relevant managers of the organization to prepare and add new food and drink menus

• Strengthens the desirability of the organization by creating healthy friendships and relationships with customers

• Plans the daily food and drink menu, monitors and controls their implementation

• He not only ensures that food and drinks are prepared in the prescribed manner, that the restaurant's stock rooms (store) are filled without missing the minimum amount of stock, but also that he monitors and verifies the amount sold by deducting from the stock every day

• Monitors, verifies, controls whether the allocated budget for shops and cafes is used, and monitors the profit of the restaurant

• Negotiates with suppliers raw materials needed for the restaurant (fruits and vegetables, meat and meat products, milk and milk products, coffee and other ingredients), enter into contracts and orders, monitors the delivery of necessary raw materials within the allotted time frame

• Records and resolves complaints from customers, and when cases beyond their control occur, they are presented to the relevant superiors for immediate resolution

• Ensures that documents containing daily financial income reports (Z-report, information on products sold, abandoned and returned,...) are transferred to the finance department

• Confirms daily product sales, bank entry with Z-report and manual sales receipt

• Monitors and ensures that the internal and external parts of the restaurant, as well as the working areas, are properly cleaned, and that health and food safety rules and protocols are implemented

• Ensures that the company's fixed and temporary assets in the restaurant are properly recorded, maintained and being used; coordinates with the relevant bodies of the company to carry out a timely inventory of assets

• Monitors and responds to current requests made by restaurant chefs and supervisors (supply of raw materials and products, electricity and water supply, maintenance and customer-attracting decorations /aesthetics/, and lighting issues... etc.).

Job Requirements

Required educational preparation, skills and work experience

• Worked as a Cafe Manager or Barista

• Experience in coffee machine operation

• Advanced mathematical skills

• Willingness to attend to and coordinate employees during working hours, including weekends and holidays

• Advanced communication skill - ability to speak foreign languages including English

• Ability to coordinate and motivate employees as team

• The desire, attitude and mindset to serve customers

• Capacity to work under stressful work environment

• Willingness to follow organization’s workplace policies and procedures

• Proven capacity in analyzing, synthesizing and evaluating data

• Proven report writing skill

• Diploma in hotel management, and preferably additional certificate, diploma or bachelor's degree in business administration or customer services. 

How to Apply

Qualified applicants fulfilling the above criteria can submit an application/ covering letter including CV and copy of relevant supporting documentation to the address below

E-mail: marktd2@yahoo.co.uk and negussietedla@gmail.com

Note: Use "Restaurant Manager" as the subject line of your email!