Restaurant Manager -Burger Concept

Role overview

Key responsibilities

• Manage restaurant operations and efficient service; lead, coach, motivate, train, and develop the team.
• Maintain food quality, service, cleanliness, and guest-experience standards; resolve guest feedback and complaints.
• Monitor sales, costs, wastage, inventory, stock movement, and operational performance; prepare and review reports.
• Drive sales through team management, upselling, promotions, and customer engagement.
• Manage scheduling, attendance, performance, manpower needs, recruitment, and onboarding.
• Ensure food safety, hygiene, health and safety, company standards, policies, and SOPs are followed.
• Maintain equipment and facilities, inspect the restaurant, and take corrective action.
• Coordinate with kitchen, central operations, supply chain, and other relevant teams.

Requirements

• Minimum 8–10 years in restaurant, café, or hospitality operations, including significant managerial experience.
• Burger or QSR concept experience is an added advantage.
• Strong restaurant operations and front-of-house service knowledge; leadership and team-management abilities.
• Knowledge of food safety, hygiene, and health and safety standards.
• Familiarity with POS systems and basic operational reporting.
• Customer-focused, professional, and positive; effective in fast-paced, high-volume environments.
• Strong communication, interpersonal, problem-solving, and decision-making skills.
• Flexible to work shifts, weekends, and public holidays as required.
• Fluent English is required; additional languages are an advantage.

Benefits

• Learning opportunities include training, LinkedIn Learning, Coursera, Mindvalley, and Kitopi Academy workshops.
• Benefits include an ESOP opportunity, nutritionist access, parental leave, private health insurance, brand discounts, and 30 calendar days of annual leave.
• The posting also describes a work-from-anywhere policy.