Job Description

1. Scope of Responsibilities:

The Bar and Restaurant Manager has the overall management responsibility of the facility. The Manager will ensure the bar and restaurant is profitably and professionally run in all material respects.

2. Duties.

  • The Restaurant Manager is expected to perform the following duties with minimum supervision:
  • To develop and execute the Bar & Restaurant’s Standard Operational Procedures and ensure that they are adhered to by all members of staff at all times.
  • To develop a service standard manual to assist staff in the performance of their duties and quality improvement.
  • To promote the usage of the Marquee so as to improve sales.
  • To ensure client needs and expectations are met by providing efficient and professional services.
  • To conduct staff induction and periodical refresher trainings, setting their individual targets, issuing them with Job Descriptions as well as appraising their performance.
  • To conduct daily staff briefings, monthly staff meetings, quarterly, bi-annually and annual performance reviews to keep employees informed of policies and procedures, special events, functions, improvement plans, guest comments and general performance of the restaurant etc.
  • To develop the restaurant Menu or variety of Menus and to do food costing in close liaison with the Chef and Management.
  • To put in place revenue, stores, kitchen and bar control procedures in order to curb waste, theft and fraud.
  • To ensure all cash payments are received, recorded and TRA receipt is given to the customer.
  • To produce daily, weekly and monthly reports covering restaurant and bar sales, purchases, consumption, stocks, staff matters, guest feedback etc.
  • To ensure books of accounts are timely and correctly prepared.
  • To ensure tax information is prepared timely and more importantly to ensure taxes are paid on time and tax returns are filed with the relevant authorities.
  • To ensure the Kitchen, Bar and the Restaurant are kept to a highest level of cleanness and staff adhere to hygiene requirements.
  • To ensure all work is carried out in compliance with health and safety regulations.
  • To deal with the various suppliers to achieve best food and beverage quality, pricing/ value for money.
  • To organize events, parties and outside catering services for corporate clients and/or individuals.
  • To ensure that all company assets are safeguarded against any possible loss by instituting proper controls.
  • To ensure bank reconciliations and related entries are done and prepared on monthly basis.
  • To handle and report staff disciplinary matters to management.
  • To see to it that the Marquee, Bar & Restaurant is marketed effectively through social media and other means with the view of growing its customer portfolio, to organize activities that will result into more sales, client’s satisfaction etc.
  • To perform any other duties as shall be assigned by the Managing Director from time to time.

2.  Performance Areas:

A. Job Effectiveness (Competence)

  1. Knowledge: Demonstrates job knowledge, demonstrates ability to use tools, equipment and resources most useful to the position such as computers and accounting software.
  2. Organization: Plans and organizes work, demonstrates leadership and professionalism, makes effective decisions, effective problem solving/demonstrates good judgment, handles multiple tasks simultaneously.  Team player and motivator of subordinates.

3. Performance Measurement Criteria:

  • Business development and growth in terms of clientele acquisition and retention, revenue, cost management and profitability.
  • Positive customer feedback.
  • Timely submission of  accurate periodic reports
  • Achievement of agreed results/targets, takes responsibility, and communicates adequately and effectively.
  • dependability and good attendance
  • Effective controls  and effective management of resources


Reports to the Managing Director


Qualified Candidates should CLICK HERE TO APPLY