- Ensure smooth restaurant operations during assigned shifts.
- Monitor food preparation, quality, presentation, and service standards.
- Maintain cleanliness, hygiene, and food safety standards as per company policies.
- Ensure all opening, mid-shift, and closing procedures are completed accurately.
- Manage cash handling, billing, and daily sales reconciliation.
Team Management
- Supervise and motivate Team Members during shifts.
- Allocate duties and manage workforce deployment effectively.
- Conduct shift briefings and communicate operational updates.
- Coach and train employees on customer service, food safety, and operational procedures.
- Monitor employee attendance, punctuality, grooming, and discipline.
Customer Service
- Ensure guests receive exceptional service and a positive dining experience.
- Handle customer complaints and resolve issues promptly.
- Build customer loyalty through friendly and professional interactions.
- Monitor customer feedback and implement corrective actions when required.
Sales & Business Performance
- Drive sales through suggestive selling and upselling initiatives.
- Monitor shift sales performance and take action to achieve targets.
- Control food and labor costs during the shift.
- Minimize wastage and ensure productive inventory utilization.
Inventory & Stock Management
- Monitor stock levels and report shortages.
- Ensure proper storage and rotation of inventory (FIFO).
- Conduct stock counts as required.
- Coordinate with suppliers and internal teams for stock replenishment.
Compliance & Safety
- Ensure compliance with food safety regulations and company SOPs.
- Maintain workplace safety standards for employees and customers.
- Ensure all statutory requirements and audit standards are met.
Key Skills & Competencies
- Leadership and team management
- Customer service orientation
- Problem-solving and decision-making
- Communication and interpersonal skills
- Time management and multitasking
- Basic financial and inventory management
- Ability to work under pressure
Qualifications
- Diploma / Graduate preferred.
- Minimum 13 years of experience in QSR, Retail, Hospitality, or Food & Beverage operations.
- Prior supervisory experience preferred.
Working Conditions
- Rotational shifts, weekends, and holidays as per business requirements.
- Standing for extended periods and working in a fast-paced environment.
Key Performance Indicators (KPIs)
- Sales achievement
- Customer satisfaction scores
- Food safety and audit compliance
- Labor cost control
- Employee productivity and retention
- Inventory variance and wastage control
- Service speed and order accuracy