VACANCY RESTAURANT SUPERVISOR / F& B MANAGER LOCATION: Mirema, Roysambu EMPLOYMENT TYPE: Full-time ABOUT THE VENUE: We are a year-old bar and restaurant seeking a highly organized, driven and dynamic hands-on leader to oversee daily operations, manage events, and drive business through smart marketing.
THE ROLE: CORE RESPONSIBILITIES BAR & RESTAURANT SUPERVISION Stock and Inventory Management

• Procurement: Manage relationships with suppliers and negotiate pricing to maintain healthy profit margins.
• Compliance: Implement strict food safety and handling protocols.
• Audit & Reporting: Conduct weekly/monthly physical stock counts and reconcile against sales data.
• Quality Control: Inspect all incoming deliveries for conformity to our quality standards.

Staff management

• Manage the entire restaurant floor and bar counter during service.
• Lead, train, and supervise all front-of-house staff (waiters, barmen, hosts).
• Ensure excellent customer service, cleanliness, and speed.
• Handle opening/closing procedures, cash ups, and stock control.

MENU CREATION & COSTING

• Conceptualization: Create menus that align with the brand identity and market trends.
• Standardization: Author and maintain a formal Recipe Manual, including precise measurements, preparation steps, and plating specifications to ensure consistency.
• Menu Engineering: Use sales data to identify stars; and ;dogs; adjusting the menu to maximize profitability.
• Profitability Analysis: Conduct quarterly menu engineering audits to categorize items by popularity ensuring profitability for every dish/event.
• Bespoke Menus: Collaborate with clients to create customized menus tailored to their requirements.

EVENT & CATERING MANAGEMENT

• Logistics: Plan, coordinate, and execute all events held on the premises or external catering events.
• Execution: Act as the onsite lead during events to ensure timing and plating to meet client expectations.

KEY REQUIREMENTS (non-negotiable):

• Diploma in Hotel management/Hospitality or equivalent vocational training.
• Financial Literacy: Understanding of P& L statements and Costing.
• Minimum 3 years of proven experience: 2+ in BACK OF HOUSE (BOH) and 1+ years in FRONT OF HOUSE (FOH) operations within a bar, restaurant, or events venue.
• Computer Literacy: Knowledge of Excel/Word and proficiency in using a computer.
• Excellent communication, problem-solving, and people skills.
• Must be reliable, honest, and able to work evenings, weekends, and public holidays. ADDED ADVANTAGES (not mandatory but welcome):
• Experience managing a restaurant floor and leading staff (rosters, discipline, motivation).
• Experience setting up and managing online food sales.

SALARY - 30-40k Application deadline: On rolling basis till filled Start date: Immediate or as agreed.

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