Restaurant Manager

The Restaurant Manager leads the day-to-day operations by ensuring consistent product quality, strong financial performance, excellent customer service, and adherence to all brand standards. The role demands a hands-on leader who can manage people, processes, and fast paced service environments.

• Diploma in Business Administration, Retail Management, or a related field.

• 3+ years of proven experience in a supervisory role within a retail, hospitality, or service environment.

• Proven QSR management experience with strong operational discipline.

• Expertise in food safety, inventory control, and labor optimization.

• Strong leadership, problem solving ability, and communication skills.

• Ability to work flexible hours including nights, weekends, and holidays.

• Lead daily operations including opening, closing, shift handovers, and workflow coordination.

• Maintain the food quality standards, ensuring proper dough handling, prep, portioning, and oven checks.

• Manage customer experience across dine in, pickup, and delivery, resolving escalations and optimizing service speed.

• Train, coach, and evaluate team members, while building a culture of accountability and performance.

• Create weekly schedules based on projected sales and peak periods while controlling labor expenses.

• Oversee inventory management including receiving, counts, usage tracking, variance investigation, and FIFO rotation.

• Maintain food safety and HACCP compliance through strict temperature logs, sanitation procedures, and corrective actions.

• Handle financial controls including cash management, safe counts, end-of-day reconciliation, and void or refund monitoring.

• Maintain restaurant environment including cleanliness, equipment checks, preventative maintenance, and safety readiness.

• Collaborate with leadership on performance metrics, corrective actions, and operational improvements.