Shift Manager

Key Responsibilities:

Operations Management

• 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 efficient 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

Preferred candidate profile