Brussels Restaurant Manager: Lead Service & KPIs

MISSION MASALA & BOMBAY BBQ; Elsene; Sur place; EUR 48 000 - 72 000; Plein temps

Résumé du poste

MISSION MASALA & BOMBAY BBQ in Brussels is seeking a Restaurant Manager to oversee daily operations across floor, bar and kitchen coordination, while delivering exceptional guest experiences and financial performance.

You will lead and develop the team, plan shifts, manage stock and suppliers, ensure HACCP and hygiene compliance, drive sales and handle reservations and complaints, with flexibility to work evenings and weekends.

Qualifications

• Minimum 5 years in hospitality management.
• Proven leadership and team management skills.
• Natural host with excellent interpersonal abilities.
• Strong organisational skills and eye for detail.
• Commercial awareness with KPI understanding.
• Experience with staff planning and cost control.
• HACCP and food safety familiarity.
• Proficiency in Microsoft Office and restaurant systems.
• Flexible, able to work evenings and weekends.

Responsabilités

• Oversee day-to-day running of the restaurant (floor, bar & service flow).
• Lead, schedule and manage the full team.
• Hire, train and develop staff.
• Ensure smooth coordination between front and kitchen.
• Guard KPIs such as staff cost, wastage, review scores and spend per head.
• Manage daily administration and financial handling.
• Drive sales, upselling and guest satisfaction.
• Handle reservations, complaints and special requests.
• Monitor stock, ordering and suppliers.
• Ensure HACCP, hygiene and safety compliance.
• Safeguard brand standards and guest experience.

Connaissances

Leadership

Team management

Interpersonal communication

Organisational skills

Financial literacy

Cost control

HACCP knowledge

Guest service

Staff planning

Flexibility

Outils

Microsoft Office

Restaurant systems

Description du poste

MISSION MASALA & BOMBAY BBQ in Brussels is seeking a Restaurant Manager to oversee daily operations across floor, bar and kitchen coordination, while delivering exceptional guest experiences and financial performance.

You will lead and develop the team, plan shifts, manage stock and suppliers, ensure HACCP and hygiene compliance, drive sales and handle reservations and complaints, with flexibility to work evenings and weekends.