Restaurant Manager at Genesis Group

Job Description

• The Restaurant Manager is the strategic and operational leader of the store part coach, part problem-solver, part business owner.
• This role demands someone who can turn a high-volume QSR into a well-run machine: balancing guest satisfaction, cost control, team culture, and operational discipline.
• The ideal manager is visible on the floor, sharp with numbers, firm with standards, and inspiring with their leadership.

Operational Excellence & Brand Execution:

• Own the full restaurant operation from opening to closing with zero tolerance for performance drift.
• Translate brand standards into daily routines: speed-of-service targets, food presentation, queue management, hospitality behaviors, and cleanliness benchmarks.
• Anticipate bottlenecks (peak hours, supply delays, understaffing) and resolve them before they impact guests.
• Ensure every shift runs like a “controlled rush,” not a crisis.

Financial & Business Performance:

• Drive profitability through vigilant cost control: COGS, labor scheduling, wastage, utilities, and inventory accuracy.
• Analyze daily, weekly, and monthly performance reports and convert insights into operational action.
• Protect company assets by enforcing cash-control procedures, POS discipline, and stock integrity.
• Proactively identify local sales opportunities (community ties, promotions, repeat customers, delivery partners).
• Build a high-energy, guest-focused team through smart hiring, coaching, and continuous development.
• Lead by presence on the floor, in the kitchen, and during peak hours not from the office.
• Create a culture of accountability without intimidation: clear expectations, consistent feedback, and recognition for good performance.
• Manage crew scheduling to balance productivity with fairness and prevent burnout.
• Set the tone for hospitality by being the restaurant’s “chief guest officer.”
• Respond to guest concerns on the spot with empathy, flexibility, and professionalism.
• Track guest complaints, compliments, and behavior patterns to improve future service.
• Ensure the restaurant environment is always welcoming, safe, and brand-aligned.
• Ensure strict adherence to food safety standards, sanitation rules, equipment usage guidelines, and health regulations.
• Conduct routine internal checks to identify operational risks and implement corrective actions.
• Ensure accurate documentation for inspections, audits, and regulatory requirements.
• Champion a safety-first mindset among staff to minimize accidents
• A decisive, composed leader who excels under pressure and inspires confidence.
• Someone who can think strategically but move quickly, balancing long-term goals with daily execution.
• A leader who doesn’t just manage a restaurant but elevates it.

Requirements

• 3–5 years of experience in a QSR or high-volume hospitality environment, with at least 2 years in a supervisory or managerial role.
• Proven success in leading large teams and managing complex operations.
• Strong financial acumen and familiarity with P&L management.
• Excellent communication, people management, and conflict-resolution skills.
• Tech-friendly: POS systems, inventory tools, scheduling software, and basic spreadsheet skills.