Operations Manager (Kenya)

• Bachelor's degree in

• Knowledge of local market trends, consumer preferences, and regulatory requirements in the restaurant industry in Kenya.
• Proficiency in MS Office applications and restaurant management software.
• Fluency in English; knowledge of Swahili is a plus.

• Provide strategic leadership and direction to ensure the effective operation of all restaurant outlets in Kenya.
• Develop and implement operational policies, procedures, and standards to optimize efficiency and consistency.
• Monitor key performance indicators (KPIs) related to sales, service, quality, and profitability, taking corrective actions as needed.

• Recruit, train, and mentor restaurant managers and staff to deliver outstanding customer service and uphold brand standards.
• Foster a culture of teamwork, accountability, and continuous improvement among restaurant teams.
• Conduct regular performance evaluations, provide feedback, and support career development initiatives for staff members.

• Oversee inventory control processes, including ordering, receiving, storage, and stock rotation.
• Collaborate with procurement teams to ensure timely availability of ingredients, supplies, and equipment for restaurant operations.
• Implement inventory management best practices to minimize waste, reduce costs, and optimize stock levels.

• Ensure compliance with health, safety, and sanitation regulations, as well as company policies and procedures.
• Conduct regular inspections and audits of restaurant facilities to maintain cleanliness, hygiene, and operational standards.
• Address any quality issues or customer complaints promptly and implement corrective actions to prevent recurrence.

• Monitor customer feedback and satisfaction levels, identifying areas for improvement and implementing initiatives to enhance the dining experience.
• Train restaurant staff on customer service standards, up-selling techniques, and conflict resolution strategies.
• Implement marketing and promotional activities to attract and retain customers and drive revenue growth.

• Develop annual operating budgets for restaurant outlets, monitor financial performance, and manage expenses to achieve profitability targets.
• Analyze financial reports, including sales data, labor costs, and overhead expenses, to identify trends and opportunities for cost savings.
• Implement cost-control measures and revenue enhancement strategies to maximize profitability and return on investment.

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