Unit Manager

Responsibilities:

• Lead and manage the daily operations of the restaurant including frontofhouse kitchen and administrative functions.
  
• Hire train motivate and supervise a team of employees ensuring optimal staffing levels and scheduling to meet operational requirements.
  
• Provide guidance coaching and performance feedback to staff members fostering a positive work culture and promoting professional development.
  
• Set clear expectations and standards for staff in delivering excellent customer service maintaining cleanliness and upholding food quality and safety standards.
  
• Monitor and analyze sales financial performance (P&L Food Cost Packaging Labor & Variances) and key performance indicators (KPIs) implementing strategies to drive revenue growth and profitability.
  
• Analyzing and monitoring the average prep time for menu items identifying areas for improvement and implementing strategies to streamline preparation processes.
  
• Collaborating with the kitchen team to optimize workflow ensuring efficient coordination between stations and timely completion of food preparation.
  
• Setting clear expectations for the team regarding the speed of service and continuously monitoring and evaluating their performance.
  
• Conducting regular audits of operational procedures to ensure compliance with established standards and guidelines.
  
• Uphold and enforce company policies and procedures ensuring consistency and adherence to brand standard.
  
• Foster a positive work environment that promotes teamwork collaboration and open communication among staff members.
  

Requirements

• Bachelor s degree in business administration Hospitality Management or a related field is preferred. Equivalent work experience will be considered.
  
• Proven experience in a managerial role within the restaurant or hospitality industry.
  
• Strong leadership skills with the ability to inspire and motivate a team.
  
• Excellent business acumen and financial management skills.
  
• Exceptional customer service skills and a passion for delivering a superior dining experience.
  
• Solid understanding of restaurant operations including frontofhouse and backofhouse functions.
  
• Knowledge of food safety and sanitation regulations and practices.
  
• Demonstrated ability to analyze data interpret reports and make datadriven decisions.
  
• Effective communication and interpersonal skills to interact with customers staff and stakeholders.
  
• Proficiency in using restaurant management software pointofsale (POS) systems and Microsoft Office suite.
  
• Strong organizational and time management skills to handle multiple priorities and meet deadlines.
  
• Flexibility to work in shifts including evenings weekends and holidays as needed.
  
• Proactive problemsolving skills and the ability to remain calm in highpressure situations.
  
• Knowledge of local labor laws regulations and employment practices.
  
• Valid food handling and safety certifications are desirable.