Bar & Restaurant Operations Officer

Key Responsibilities Manage the day-to-day operations of the bar and restaurant. Supervise and coordinate bar, kitchen and service staff. Ensure daily sales, cash, mobile money and other collections are properly reconciled. Control stock purchases, receiving, issuing, usage and physical stock counts. Monitor wastage, breakages, theft and other stock losses. Track food and beverage costs and ensure acceptable profit margins. Prepare daily, weekly and monthly operational reports. Monitor expenses and ensure all expenditure is properly supported. Develop staff duty schedules and monitor attendance and performance. Maintain high standards of cleanliness, customer service and food handling. Review menu pricing, product performance and customer demand. Manage suppliers and support cost-effective purchasing. Develop practical initiatives to increase sales and customer traffic. Identify operational weaknesses and recommend corrective action. Ensure management can clearly determi

Strong leadership and accountability. Financial discipline. Attention to detail. Stock and cost-control skills. Problem-solving ability. Customer-service orientation. Ability to work with minimal supervision. Ability to make decisions and take responsibility for results.

Qualifications and Experience Diploma or Degree in Hospitality Management, Business Administration, Hotel Management or a related field. At least 3 years' experience managing a bar, restaurant, hotel food and beverage operation or similar hospitality business. Strong knowledge of stock control, purchasing, costing and cash management. Ability to supervise staff and enforce operational procedures. Good understanding of restaurant and bar profitability. Strong reporting and basic accounting skills. Experience using POS, inventory or restaurant management systems is an added advantage.