Job Location : Delta Deadline : April 27, 2026 Quick Recommended Links

Main Function

The Restaurant Outlet Manager is responsible for the overall management and performance of the fast food outlet.
The role ensures efficient daily operations, fast and consistent service, food quality control, cost management, staff supervision, and high customer satisfaction while strictly adhering to brand standards, SOPs, and food safety regulations.

Role Responsibilities
Outlet Operations Management:

Oversee daily operations of the outlet including front counter, kitchen, drive-through (if applicable), and dining area.
Ensure fast, accurate, and consistent service delivery in line with brand and QSR standards.
Implement and enforce standard operating procedures (SOPs) across all departments.
Monitor opening, mid-shift, and closing activities to ensure compliance.

Customer Service & Guest Satisfaction:

Staff Supervision & Team Leadership:

Recruit, train, schedule, and supervise outlet staff.
Ensure staff punctuality, grooming, hygiene, and compliance with work standards.
Conduct performance evaluations, coaching, and disciplinary actions when required.
Foster teamwork, motivation, and accountability among staff.

Food Quality, Safety & Hygiene:

Inventory & Cost Control:

Sales, Targets & Performance Management:

Cash Handling & Financial Control:

Safety, Security & Compliance:

Qualifications and Requirements
Education and Certifications

Bachelor's Degree or HND in Hospitality Management, Business Administration, or a related field.
Certifications in Food Safety, Hospitality Service Excellence, or F&B Operations are an added advantage.

Experience

3-5 years' progressive experience in restaurant or F&B operations, with at least 2 years in a managerial role within a 4 or 5-star hotel.
Proven track record in luxury service environments, international cuisine operations, and fine-dining management.

Skills
Leadership and People Management:

Strong leadership and team-building skills to drive high service standards and staff morale.
Ability to coach, delegate, and lead by example in a fast-paced environment.

Guest-Centric Mindset

Operational and Financial Acumen:

Skilled in restaurant budgeting, cost control, inventory management, and revenue analysis.
Proficiency in POS systems, reservation software, and Microsoft Office tools.

Crisis Management and Problem Solving:

Ability to make quick, informed decisions during peak service hours or service disruptions.
Strong conflict resolution and guest complaint handling skills.

Attention to Detail and Presentation:

Excellent sense of cleanliness, layout, service flow, and aesthetic coordination.
Upholds brand image and service etiquette.

Restaurant Manager