About us
Mission Masala brings banging Indian flavors with a modern twist, heartwarming signature curries, typical street snacks, vibrant tandoor inspired BBQ dishes & an Indian take on classic cocktails. We prioritise service and hospitality to make sure that every guest that walks through our doors gets the full Mission experience. Additional to our food trucks and catering, our restaurants are based in Antwerp, Gent and Brussels.
If you thrive in the service industry, love leading in an energetic environment, enjoy engaging and meeting new people with a passion for food and drink, then read on….
Job description
As Restaurant Manager, you are responsible for the day-to-day running of our Gent 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.~As Restaurant Manager, you are responsible for the day-to-day running of our Gent 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:
1. Operations & Service
Responsible for the daily operations of the restaurant, including floor, bar and service flow
Coordinate and supervise front of house, kitchen liaison and cleaning teams
Ensure smooth and efficient service at all times
Work closely with the kitchen to guarantee timing, quality and communication
Lead by example in hosting, guest engagement and service execution
Act as primary point of contact for reservations, troubleshooting, special requests and complaints
2. Staff Planning & Team Management
Create and manage staff schedules based on forecasted sales and operational needs
Optimise labour efficiency while safeguarding service quality
Monitor overtime, absenteeism and holiday planning
Approve shift swaps and leave requests
Ensure correct staffing levels during peak moments and events
3. Recruitment, Training & Development
Hire, onboard, train and evaluate restaurant staff
Conduct performance reviews and coaching sessions
Develop team skills in service, product knowledge and upselling
Identify high-potential employees and support growth pathways
Foster a positive, accountable and performance-driven team culture
4. Financial Management & KPI Ownership
Responsible for daily financial administration and cash handling
Guard and optimise key business KPI’s, including:
o Staff cost %
o Wastage / food cost
o Average spend per guest
o Review scores (Google, TripAdvisor, delivery platforms)
o Table turn times
Analyse weekly performance with ownership / operations
Identify and implement profitability improvements
Monitor discounts, refunds and voids
5. Guest Experience & Brand Standards
Ensure a consistent guest experience aligned with brand values
Be present on the floor during peak service moments
Handle VIP guests and special occasions
Proactively engage with guests to build loyalty
Safeguard brand standards including atmosphere, music, lighting, uniforms and presentation
6. Commercial & Sales Performance
Drive in-house sales and service initiatives
Maximise covers through smart reservation management
Encourage upselling of food, beverages and specials
Support local marketing actions, events and collaborations
Contribute ideas to grow revenue and visibility
7. Inventory & Supplier Management
Manage stock levels and purchase supplies
Monitor inventory variances and wastage
Ensure correct ordering based on sales forecasts
Maintain relationships with approved suppliers
8. Compliance, Hygiene & Safety
Monitor and implement health, safety and quality procedures
Ensure full HACCP compliance at all times
Conduct internal hygiene and food safety audits
Guarantee allergen information accuracy
Prepare the restaurant for inspections
9. Maintenance & Facilities
Supervise the maintenance and technical condition of the restaurant
Report and follow up on repairs and facility issues
Ensure cleanliness, organisation and operational readiness at all times
10. Reporting & Communication
Report weekly to ownership / operations management
Share performance insights, challenges and opportunities
Communicate operational updates to the wider group where relevant
Qualifications
11. Minimum 5 years’ experience in hospitality management
12. Proven leadership and team management skills
13. Natural host with excellent interpersonal and communication abilities
14. Strong organisational skills and eye for detail
15. Commercially aware with financial understanding of restaurant KPI’s
16. Experience with staff planning and cost control
17. Familiar with food safety, HACCP and operational compliance
18. Proficient in Microsoft Office and restaurant systems
19. Flexible and available evenings and weekends
Aanbod
20. Fulltime 38h contract with no end date
21. Salary as PC 302: CAT8 €21,2302/h
22. Leadership role within a growing hospitality group
23. Opportunity to grow within a multi-concept organisation
24. Dynamic, energetic and food-driven work environment