Restaurant Manager or Unit Manager

Daily / Shift Duties

üConduct pre-opening inspection of the outlet, including cleanliness, equipment readiness, stock position, staffing, ambience, and checklist completion.

üLead daily team briefing covering targets, guest focus points, menu availability, priorities, and service reminders.

üRemain visible during service periods to monitor guests, coach staff, remove bottlenecks, and intervene before issues escalate.

üCheck in with guests actively, especially during busy periods or after recovery situations.

üReview billing trends, sales opportunities, stock concerns, wastage, and service bottlenecks through the day.

üEnsure opening, mid-shift, and closing reports are completed accurately and on time.

üHandle escalations relating to product quality, delay, staff conduct, refunds, and exceptional guest requests.

üReview team performance daily and provide immediate coaching or recognition as required.

üVerify closing discipline including cash, inventory concerns, unresolved complaints, hygiene closure, and next-day readiness.

Knowledge, Skills & Behavior Standards

üStrong outlet leadership, team supervision, and floor presence.

üHands-on understanding of restaurant/cafe operations across service, kitchen coordination, cash, stock, hygiene, and guest handling.

üExcellent guest relations and complaint-handling capability with mature judgement.

üCommercial awareness of sales drivers, labor productivity, wastage control, and customer retention.

üAbility to train, coach, correct, and motivate teams consistently.

üGood reporting discipline, accountability, and attention to detail.

üDecisive, calm, solution-oriented, and willing to do what managers sometimes forget: manage.

Performance Measures

üGuest satisfaction scores, repeat guest feedback, and complaint resolution quality.

üSales achievement, average bill value, upselling conversion, and productivity targets.

üSOP compliance, checklist completion, audit readiness, and hygiene scores.

üTeam punctuality, grooming, training completion, and attrition control.

üWastage control, stock discipline, and operational error reduction.

üOverall outlet readiness, smooth service flow, and management confidence in the unit.

Minimum Preferred Profile

ü3–7 years of relevant hospitality, restaurant, QSR, or cafe operations experience, with at least some team leadership exposure.

üStrong service mindset with practical experience in outlet opening/closing, guest handling, and people management.

üComfort with POS reports, shift planning, and basic commercial tracking.

üDiploma/degree in hospitality preferred but not mandatory for a proven operator.