Background Information

Career Options Africa Group is a HR Consultancy firm specialized in Recruitment, HR outsourcing and Immigration support in Africa with offices in Kenya, Uganda, Tanzania, Rwanda, Democratic Republic of Congo (DRC), Burundi, Nigeria, South Africa and South Sudan.

Our client, an African Fusion Restaurant located in Kigali, Rwanda, is actively seeking a dedicated and knowledgeable professional to join their exceptional team.

THE JOB

As the Assistant Manager, you will serve as a key operational partner to the General Manager and the Head of Operations, ensuring the seamless day-to-day running of the restaurant. Reporting directly to the General Manager, the Assistant Manager acts as a visible presence on the floor during peak service periods, safeguards the guest experience, and drives operational efficiency across every function of the business. This role bridges the front-of-house team, kitchen brigade, and cleaning staff to guarantee smooth coordination throughout operational hours, while also championing strategic initiatives that grow the Essence brand, reduce waste, and refine core processes.

MAIN TASKS AND RESPONSIBILITIES.

Guest Satisfaction & Floor Presence

• Conduct regular floor walks during peak service periods to observe, engage, and ensure guest satisfaction in real time.
• Personally interact with guests to gather feedback, resolve concerns on the spot, and elevate the overall dining experience.
• Monitor service pace, ambiance, and table flow, stepping in proactively to support the team wherever needed.

Client Engagement & Reservations

• Own and manage the restaurant's info mailbox, ensuring prompt, professional, and on-brand responses to all inquiries.
• Engage with potential high-value and big-ticket clients, private dining prospects, and premium reservation requests.
• Coordinate special reservations, VIP visits, and bespoke guest experiences in partnership with the General Manager.
• Build and maintain relationships with returning clients, event organisers, and corporate patrons.

Staff Scheduling & Workforce Coordination

• Own end-to-end staff scheduling across all operational teams, ensuring appropriate coverage for demand levels.
• Balance rotas to optimise labour cost, service quality, and staff wellbeing.
• Manage shift swaps, time-off requests, and last-minute cover with minimal disruption to service.

Cross-Functional Operational Coordination

• Ensure seamless coordination between the front-of-house team, kitchen staff, and cleaning team throughout operational hours.
• Facilitate clear communication between departments to prevent bottlenecks in ticket flow, table turnover, and cleanliness standards.
• Host pre-shift alignment briefings across teams to align on covers, VIPs, menu changes, and operational priorities.
• Act as the point of escalation for cross-team operational issues during service.

Strategic Initiatives & Brand Growth

• Propose and drive strategic initiatives that support brand awareness, guest loyalty, and revenue growth.
• Identify opportunities to simplify and streamline operational processes and SOPs.
• Design and implement measures to prevent and reduce wastage across food, beverage, and consumables.
• Track results of initiatives and report outcomes to the General Manager and Head of operations.

Support to Leadership

• Provide day-to-day operational support to the General Manager and Head of Operations.
• Deputise for the General Manager on the floor when required.
• Prepare operational reports, service summaries, and improvement recommendations for leadership review

QUALIFICATIONS

The job holder should have the following qualifications.

• Minimum 3-5 years of experience in a management or assistant management role within a full-service restaurant or hospitality environment.
• Proven experience managing staff schedules across multi-functional teams.
• Demonstrated success driving operational improvements, cost efficiency, or waste reduction initiatives.
• Experience handling client communications, reservations, and high-value guest relationships.
• Strong knowledge of food safety, hygiene, and health & safety standards.

THE RIGHT PERSON FOR THE JOB

The ideal candidate should possess the following skills and competencies.

• Operationally Sharp: Sees the whole picture across floor, kitchen, and back-of-house.
• Guest-Focused: Instinctively puts the guest at the centre of every decision.
• Strategic Thinker: Turns everyday observations into initiatives that grow the brand and improve the business.
• Cost-Conscious: Vigilant about waste, efficiency, and resource use.
• Collaborative: Builds trust across front-of-house, kitchen, and cleaning teams.
• Composed Under Pressure: Calm, decisive, and dependable during peak service.
• Excellent Communicator: Professional and articulate across guest correspondence, team briefings, and leadership updates
• Active, on-the-floor role with extended periods of standing and walking during service.
• Flexibility to work evenings, weekends, and public holidays in line with restaurant operating hours.
• Fast-paced, guest-facing environment requiring composure, professionalism, and quick decision-making.

• Conduct regular floor walks during peak service periods to observe, engage, and ensure guest satisfaction in real time.
• Personally interact with guests to gather feedback, resolve concerns on the spot, and elevate the overall dining experience.
• Monitor service pace, ambiance, and table flow, stepping in proactively to support the team wherever needed.
• Own and manage the restaurant's info mailbox, ensuring prompt, professional, and on-brand responses to all inquiries.
• Engage with potential high-value and big-ticket clients, private dining prospects, and premium reservation requests.
• Coordinate special reservations, VIP visits, and bespoke guest experiences in partnership with the General Manager.
• Build and maintain relationships with returning clients, event organisers, and corporate patrons.
• Own end-to-end staff scheduling across all operational teams, ensuring appropriate coverage for demand levels.
• Balance rotas to optimise labour cost, service quality, and staff wellbeing.
• Manage shift swaps, time-off requests, and last-minute cover with minimal disruption to service.
• Ensure seamless coordination between the front-of-house team, kitchen staff, and cleaning team throughout operational hours.
• Facilitate clear communication between departments to prevent bottlenecks in ticket flow, table turnover, and cleanliness standards.
• Host pre-shift alignment briefings across teams to align on covers, VIPs, menu changes, and operational priorities.
• Act as the point of escalation for cross-team operational issues during service.
• Propose and drive strategic initiatives that support brand awareness, guest loyalty, and revenue growth.
• Identify opportunities to simplify and streamline operational processes and SOPs.
• Design and implement measures to prevent and reduce wastage across food, beverage, and consumables.
• Track results of initiatives and report outcomes to the General Manager and Head of operations.
• Provide day-to-day operational support to the General Manager and Head of Operations.
• Deputise for the General Manager on the floor when required.
• Prepare operational reports, service summaries, and improvement recommendations for leadership review

• Operationally Sharp: Sees the whole picture across floor, kitchen, and back-of-house.
• Guest-Focused: Instinctively puts the guest at the centre of every decision.
• Strategic Thinker: Turns everyday observations into initiatives that grow the brand and improve the business.
• Cost-Conscious: Vigilant about waste, efficiency, and resource use.
• Collaborative: Builds trust across front-of-house, kitchen, and cleaning teams.
• Composed Under Pressure: Calm, decisive, and dependable during peak service.
• Excellent Communicator: Professional and articulate across guest correspondence, team briefings, and leadership updates

• Minimum 3-5 years of experience in a management or assistant management role within a full-service restaurant or hospitality environment.
• Proven experience managing staff schedules across multi-functional teams.
• Demonstrated success driving operational improvements, cost efficiency, or waste reduction initiatives.
• Experience handling client communications, reservations, and high-value guest relationships.
• Strong knowledge of food safety, hygiene, and health & safety standards.