Restaurant Manager Job at Kampala Marriott Hotel – Kampala, Uganda

Job Title: Restaurant Manager

Job Summary

Key Responsibilities

• Supervise and manage restaurant employees to ensure smooth daily operations.
• Oversee restaurant, bar, lounge, and room service activities.
• Ensure high standards of service delivery, cleanliness, and guest satisfaction.
• Monitor staffing levels to ensure operational needs and financial targets are achieved.
• Step in and perform employee duties when necessary to maintain service continuity.
• Ensure restaurant operations meet Marriott brand standards and procedures.

• Provide leadership, guidance, and direction to Food & Beverage employees.
• Build a culture of teamwork, trust, respect, and accountability.
• Motivate employees to achieve departmental goals and service excellence.
• Lead by example through professionalism, integrity, and excellent work practices.
• Identify employee development needs and provide coaching and mentorship.
• Develop work plans and priorities to improve team productivity.
• Ensure employees understand their roles, responsibilities, and performance expectations.

• Ensure compliance with food and beverage policies, procedures, and standards.
• Maintain high levels of food handling and sanitation standards.
• Ensure employees follow health, safety, and hygiene requirements.
• Monitor compliance with local laws and regulations.
• Ensure responsible alcohol service according to legal requirements.
• Conduct regular follow-ups and inspections to maintain quality standards.

• Deliver exceptional customer experiences that encourage guest loyalty.
• Ensure service quality meets and exceeds guest expectations.
• Create a welcoming and positive atmosphere for guests.
• Handle guest complaints professionally and implement corrective actions.
• Engage with guests to collect feedback on food quality and service delivery.
• Monitor guest satisfaction results and implement improvement initiatives.
• Ensure excellent service from guest arrival through departure.
• Encourage employees to provide personalized and memorable hospitality experiences.

• Monitor restaurant performance and identify areas for improvement.
• Support menu planning and product presentation standards.
• Ensure efficient order processing and food delivery.
• Monitor special guest requests and ensure proper fulfillment.
• Review service challenges and develop solutions.
• Promote continuous improvement through team meetings and feedback sessions.

• Provide direction and support to restaurant employees.
• Set performance expectations and monitor employee progress.
• Conduct coaching, mentoring, and training activities.
• Support employee retention through positive workplace practices.
• Ensure fair treatment and professional development opportunities.
• Encourage employee feedback through open communication.
• Recognize and appreciate employee performance.
• Ensure staff receive ongoing training to meet guest expectations.

• Support achievement of departmental financial objectives.
• Monitor restaurant expenses, purchasing activities, and invoice payments.
• Assist with budget management and cost control initiatives.
• Analyze operational information and recommend solutions.
• Ensure efficient use of resources while maintaining service quality.
• Monitor departmental performance and financial results.

Qualifications and Requirements

• High School Diploma or equivalent qualification.
• Minimum of 4 years’ experience in food and beverage, culinary, hospitality, or related professional areas.

• Two-year degree from an accredited institution in:
  • Food Service Management
  • Hotel and Restaurant Management
  • Hospitality Management
  • Business Administration
  • Related field
• Minimum of 2 years’ experience in food and beverage, culinary, or hospitality operations.

Required Skills and Competencies

• Strong knowledge of restaurant and hospitality operations.
• Proven leadership and team management skills.
• Excellent customer service abilities.
• Strong communication and interpersonal skills.
• Ability to train, coach, and motivate employees.
• Knowledge of food safety and sanitation standards.
• Understanding of hospitality financial management.
• Problem-solving and decision-making skills.
• Ability to work under pressure during busy service periods.
• Strong organizational and time management skills.
• Professional attitude and excellent attention to detail.

Career Opportunities

• Luxury hospitality management
• Food and beverage leadership
• Restaurant operations
• Guest experience management
• Hospitality business management
• Team leadership

• Director of Restaurants
• Food & Beverage Manager
• Hotel Operations Manager
• Director of Hospitality Operations

How to Apply

Interview Preparation Tips for Restaurant Manager Applicants

• Managing restaurant teams and daily operations.
• Improving guest satisfaction and service quality.
• Handling customer complaints.
• Managing food safety and hygiene standards.
• Controlling restaurant costs and budgets.
• Training and motivating hospitality employees.
• Managing busy restaurant service periods.
• Improving revenue and operational efficiency.