Unit Manager (Restaurant Manager) has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant repair and maintenance, inventory management, team management, retention of team members, financial accountability, ensuring that the highest quality products and services are delivered to each customer and other duties as required or assigned.

Core Responsibilities

• Effectively manage a restaurant within the policies and guidelines of the company, ensuring 100% customer satisfaction at all times.
• Controls day-to-day operations by scheduling manpower, ordering food and supplies, and developing the restaurant team.
• Controls profit & loss, by following cash control/security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions
• Interviews and hires team members, conducts performance appraisals, takes discipline action
• Ensures maintenance of equipment, facility, and grounds through the use of a preventative maintenance program
• Ensures food quality and 100% customer satisfaction
• Ensures complete and timely execution of corporate & local marketing programs
• Ensures a safe working and customer experience environment by facilitating safe work behaviors of the team.

Desired Candidate Profile

• Passion for hospitality
• People Focus: training & development
• Custodian of Culture
• Thirst for Knowledge
• Dedication to providing exceptional customer service
• Graduate (any stream) or 3 yrs Degree / Hotel Management
• Minimum 3 Year of Experience
• Age below 35 Year

Relevant Experience: 3-5 years

Vacancies: 1