Unit Manager

About the Role

As a Unit Manager is responsible for overseeing the overall operations of the restaurant to ensure exceptional guest experience, operational efficiency, and profitability. The role involves managing staff performance, maintaining quality and service standards, monitoring financial results, and ensuring compliance with company policies and safety regulations. The Restaurant Manager leads the team in achieving sales targets, controlling costs, and upholding the brand’s reputation for excellence in food and service.

Main Responsibilities

Oversee daily restaurant operations to ensure consistent food quality, service excellence, and customer satisfaction.
Monitor and control COGS (Cost of Goods Sold) to maintain food and beverage cost efficiency through proper portioning, inventory management, and waste reduction.
Manage Labor Cost by creating efficient staff schedules, monitoring productivity, and aligning manpower with business volume.
Achieve and sustain target EBITDA by optimizing sales, controlling operational expenses, and implementing cost-effective strategies.
Review and analyze financial performance reports, including sales trends, cost variances, and profitability metrics.
Ensure compliance with company standards, health and safety regulations, and local government requirements.
Drive sales performance through effective marketing, upselling, and customer engagement initiatives.
Lead, train, and motivate restaurant staff to maintain a high-performing and customer-focused team.
Coordinate with Support Departments (Finance, HR, Supply Chain, and Maintenance) to ensure smooth restaurant operations.
Recommend and implement operational improvements to enhance efficiency and profitability

Key Working Relationships

Finance Department
People Team
Supply Chain Management
Marketing Department
Digital & Technology Team
General Manager

Person Specification

Essential

Bachelor’s degree in Hospitality Management, Business Administration, or related field.
Minimum of 3–5 years of experience in restaurant or F&B operations, with at least 2 years in a supervisory or managerial role.
Strong understanding of restaurant operations, cost control (COGS, labor cost), and inventory management.
Proven leadership and people management skills with the ability to train and motivate staff.
Excellent customer service and problem-solving abilities.
Strong analytical and financial skills in sales and profitability monitoring.
Effective communication and interpersonal skills.
Highly organized, results-driven, and able to work under pressure.
Willing to work flexible hours, weekends, and holidays.

Desirable

Professional certification in Restaurant or Food Service Management.
Experience in managing multiple outlets or high-volume restaurant operations.
Knowledge of POS systems, ERP tools, and digital ordering platforms.
Experience in budgeting, financial forecasting, and performance analysis.
Skilled in handling customer loyalty programs and guest relations.
Innovative and adaptable to technology and process improvements.