Industry: QSR / Corporate Hospitality / Food & Beverage
Department: Restaurant Operations
Employment Type: Full-Time, Permanent
Work Mode: On-Site

1. RESTAURANT MANAGER

Job Summary
We are looking for an experienced and customer-focused Restaurant Manager to manage the complete restaurant operations, drive sales and profitability, lead the team, and ensure excellent standards of Quality, Service, Cleanliness, Food Safety and Customer Experience.

Key Responsibilities

Manage overall day-to-day restaurant operations and ensure smooth functioning of the outlet.
Drive sales, revenue, profitability and operational KPIs as per business targets.
Ensure adherence to company SOPs, QSC standards, food safety and hygiene requirements.
Manage manpower planning, staff deployment, duty rosters, attendance and performance.
Lead, motivate, coach and develop restaurant team members.
Monitor customer service standards and ensure a positive guest experience.
Handle customer complaints and resolve operational issues promptly.
Manage inventory, stock levels, wastage, food cost and material consumption.
Monitor cash handling, POS transactions, daily sales closing and cash controls.
Coordinate effectively with kitchen, service, stores, delivery and support teams.
Ensure proper execution of promotions, new product launches and company initiatives.
Conduct regular restaurant inspections and take corrective action on deviations.
Monitor equipment condition, maintenance requirements and workplace safety.
Prepare and review daily/weekly operational reports.
Control manpower cost, wastage, operational losses and revenue leakage.
Ensure proper opening and closing procedures of the restaurant.
Support training, induction and development of new employees.
Maintain high standards of restaurant ambience, cleanliness, grooming and discipline.

Candidate Profile

Education: Graduate / Diploma in Hotel Management, Hospitality, F&B or equivalent.
Experience: 4–7 years in QSR, Restaurant, Food & Beverage, Retail or Hospitality operations.
Experience in handling a high-volume QSR / restaurant outlet preferred.
Strong knowledge of restaurant operations, food safety, inventory and customer service.
Good understanding of sales, cost control and basic P&L.
Strong leadership, communication and team-handling skills.
Good problem-solving and decision-making ability.
Comfortable working in rotational shifts, weekends and holidays.

2. SHIFT MANAGER – QSR

Job Summary

The Shift Manager will be responsible for managing restaurant operations during the assigned shift, ensuring smooth manpower deployment, excellent customer service, food quality, hygiene, safety and achievement of shift-level sales and operational targets.

Key Responsibilities

Manage complete restaurant operations during the assigned shift.
Conduct pre-shift briefings and communicate daily targets and priorities.
Deploy manpower effectively across front counter, kitchen, service, delivery and other areas.
Monitor team performance, grooming, attendance, discipline and productivity.
Ensure fast, accurate and courteous customer service.
Handle customer complaints and resolve issues during the shift.
Ensure food quality, portion control, presentation and service standards.
Follow and enforce food safety, hygiene, sanitation and safety standards.
Monitor inventory, stock availability, wastage and product consumption.
Ensure proper cash handling, POS operations and shift closing procedures.
Monitor sales and operational performance against shift targets.
Control food wastage, labour utilization and operational losses.
Ensure equipment and restaurant premises are maintained properly.
Complete shift checklists, inventory records, cash reports and other required documentation.
Coordinate with the Restaurant Manager regarding operational issues and shift performance.
Support training and coaching of crew members.
Ensure proper handover to the incoming shift manager.
Handle emergency situations and operational challenges effectively.

Candidate Profile

Education: Graduate / Diploma / 12th Pass; Hotel Management preferred.
Experience: 2–4 years in QSR, Restaurant, F&B, Hospitality or Retail operations.
Previous experience as Shift Manager / Shift In-Charge / Restaurant Supervisor / Team Leader preferred.
Strong team-handling and communication skills.
Knowledge of POS, inventory, cash handling and restaurant operations.
Customer-focused with strong problem-solving abilities.
Ability to work in a fast-paced environment.
Willingness to work in rotational shifts, weekends and holidays.