Eatery Manager

The Eatery Manager is responsible for overseeing the daily operations of the hotel's eatery, ensuring excellent food service, customer satisfaction, hygiene, and profitability. The role involves managing staff, monitoring food quality and inventory, controlling operational costs, and driving sales growth. The successful candidate will ensure efficient service delivery, maintain high operational standards, and create a positive dining experience for hotel guests and external customers. KEY RESPONSIBILITIES Oversee daily eatery operations, ensuring efficient service delivery and adherence to established standards. Ensure consistent food quality, presentation, portion control and timely order fulfillment. Monitor daily sales and drive revenue growth through effective sales strategies and customer engagement. Manage inventory, stock levels and replenishment to ensure product availability and minimise wastage. Monitor food costs, operating expenses and consumption to maintain profitability. Supervise stock-taking, inventory reconciliation and proper documentation of stock movement. Ensure excellent customer service and promptly resolve complaints and service-related issues. Supervise, schedule and train eatery staff to maintain productivity and service quality. Ensure compliance with food safety, hygiene, sanitation and waste management standards. Coordinate activities between the kitchen, service team and other hotel departments to ensure smooth operations. Monitor customer feedback and implement measures to improve satisfaction and encourage repeat patronage. Prepare regular reports on sales, inventory, costs and overall operational performance. Work with Finance to ensure accurate reconciliation of sales, cash collections and POS transactions. Ensure compliance with established operating procedures and applicable regulatory requirements. QUALIFICATIONS & EXPERIENCE A Bachelor's degree or HND in Hospitality Management, Catering and Hotel Management, Food Service Management, Business Administration, or a related discipline. Minimum of 5 years' relevant experience in restaurant, eatery, or food and beverage operations, including at least 2 years in a supervisory or managerial role. Experience working in a reputable hotel, restaurant, or similar hospitality establishment. Demonstrable experience in sales monitoring, inventory management, cost control, and staff supervision. Good knowledge of food safety, hygiene standards, and restaurant operating procedures. Experience using POS systems and inventory management software. Relevant hospitality, food safety, or restaurant management certification will be an advantage. KEY COMPETENCIES Eatery Operations and Service Management. Sales Generation and Revenue Growth. Food Cost Control and Inventory Management. Customer Experience and Complaint Resolution. Team Leadership, Supervision and Staff Development. Food Safety, Hygiene and Quality Control. Financial Monitoring and Operational Reporting. Problem-Solving and Decision-Making. Planning, Organisation and Attention to Detail. Communication and Interdepartmental Coordination. Commercial Awareness and Profitability Management. Integrity, Accountability and Professionalism. KEY PERFORMANCE INDICATORS (KPIs) Sales and Revenue Growth: Maintenance of food costs within approved budget limits. Inventory Accuracy. Excellent Customer Satisfaction. Timely order fulfilment and reduced customer waiting times. Consistent compliance with food safety, sanitation, and internal operating standards. Staff Productivity. Financial Accountability.