Background

Jaz Elite Aurora Resort, a leading hospitality destination in Zanzibar, is recruiting passionate professionals to deliver exceptional guest experiences in one of Tanzania's fastest-growing tourism markets.

Job Summary

The Restaurant Manager is responsible for managing the daily operations of the dining outlet(s). This role ensures seamless service delivery, maximizes guest satisfaction, and achieves financial targets through effective cost control and revenue generation.

Key Responsibilities

Service Excellence: Oversee the setup, service, and breakdown of the restaurant. Ensure all service standards and sequence of service are adhered to.

Financial Performance: Manage P&L, control food and beverage costs, monitor inventory, and drive sales through promotions and upselling techniques.

Team Management: Recruit, train, and mentor F&B service staff. Conduct pre-shift briefings and performance reviews.

Guest Relations: Proactively interact with guests to ensure satisfaction and resolve complaints promptly.

Quality Control: Inspect food quality, plate presentation, and cleanliness in collaboration with the Executive Chef.

Compliance: Ensure compliance with health, safety, and hygiene regulations (HACCP).

Qualifications

• Proven experience as a Restaurant Manager or Assistant Manager in a high-volume establishment.
• Strong understanding of financial metrics (COGS, Labor %, Profit).
• Excellent wine and beverage knowledge.
• Fluency in English; additional languages are a plus.

• Oversee the setup, service, and breakdown of the restaurant.
• Ensure all service standards and sequence of service are adhered to.
• Manage P&L.
• Control food and beverage costs.
• Monitor inventory.
• Drive sales through promotions and upselling techniques.
• Recruit, train, and mentor F&B service staff.
• Conduct pre-shift briefings and performance reviews.
• Proactively interact with guests to ensure satisfaction.
• Resolve complaints promptly.
• Inspect food quality, plate presentation, and cleanliness in collaboration with the Executive Chef.
• Ensure compliance with health, safety, and hygiene regulations (HACCP).

• Financial management (P&L, COGS, Labor %, Profit)
• Inventory management
• Sales and upselling techniques
• Team recruitment, training, and mentoring
• Guest relations and complaint resolution
• Quality control
• Knowledge of health, safety, and hygiene regulations (HACCP)
• Excellent wine and beverage knowledge
• Fluency in English

• Proven experience as a Restaurant Manager or Assistant Manager in a high-volume establishment.
• Strong understanding of financial metrics (COGS, Labor %, Profit).
• Excellent wine and beverage knowledge.
• Fluency in English; additional languages are a plus.