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Open nowPosted 80 days ago

Restaurant Manager Bombay BBQ

EURES job mobility portal275,566 open roles

Where
de Bruxelles-Capitale/Arr. Brussel-Hoofdstad, Belgium
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Your applicationOpen nowRestaurant Manager Bombay BBQEURES job mobility portal · de Bruxelles-Capitale/Arr. Brussel-Hoofdstad, Belgium

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  2. CV RocketCV written for this posting.

  3. 25 readersRecruiter, hiring manager, skeptic. Round after round.

  4. CV RocketApplied on EURES job mobility portal's own form.

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The clock on this job

Early applications get read.

7.8% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 1.6%1 day
  2. 3.4%3 days
  3. 7.8%7 days
  4. 14.3%14 days
  5. 33.7%30 days
This job: posted 80 days ago

The posting

As Restaurant Manager, you are responsible for the day-to-day running of our Brussels restaurant and act as the main point of contact for all on-site employees.

You oversee the full operation — front of house, bar, kitchen coordination and guest experience — ensuring the restaurant performs operationally, financially and commercially at the highest level.

You lead by example on the floor while managing the business behind the scenes.

Key Responsibilities

  • Oversee the 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 key KPI’s 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

• Minimum 5 years’ experience in hospitality management

• Proven leadership and team management skills

• Natural host with excellent interpersonal and communication abilities

• Strong organisational skills and eye for detail

• Commercially aware with financial understanding of restaurant KPI’s

• Experience with staff planning and cost control

• Familiar with food safety, HACCP and operational compliance

• Proficient in Microsoft Office and restaurant systems

• Flexible and available evenings and weekends

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