RESTAURANT SHIFT MANAGER DEPARTMENT: Operations

 

Restaurant Shift Manager-8 Nos-200 KD  (QSR Expirence-KFC, Pizza Hut, Costa Coffee, Taco Bell, and McDonald’s.)

REPORTS TO: Area Manager

FUNCTIONAL AUTHORITY FROM: Operations Enforcement Officer

SUPERVISES: Cashiers, Waiters, Expeditors, Kitchen In-Charge, FOH & BOH staff on shift LOCATION: Assigned Restaurant Location (and other locations in cluster when required)

ROLE OVERVIEW The Restaurant Shift Manager is a hands-on operational role responsible for managing and executing all restaurant activities during assigned shifts. This role is not supervisory-only. The Shift Manager is expected to work actively on the floor and in the kitchen, including expediting, cashiering, bagging orders, handling customers, stock handling, cleaning, and basic operational upkeep. The Shift Manager owns shift performance, cash control, stock control, hygiene, maintenance reporting, and compliance, and is accountable for taking action, not delegating responsibility.

KEY RESPONSIBILITIES HANDS-ON SHIFT OWNERSHIP (NON-NEGOTIABLE)

• Take full responsibility for restaurant operations during assigned shifts.

• Actively work alongside staff to ensure smooth operations, especially during peak periods.

• Step in to expedite the kitchen, manage order flow, and resolve bottlenecks when required.

• Perform operational tasks directly when needed instead of delegating only.

CUSTOMER SERVICE, CASHIERING & ORDER HANDLING

• Personally handle cashiering, POS transactions, and direct customer interactions when required.

• Personally perform order taking, bagging, verification, and dispatch of orders whenever operationally required, including during peak periods or staff shortages.

• Deal directly with customer complaints, service recovery, and escalations.

• Ensure order accuracy, speed, and quality through direct involvement.

STOCK CONTROL & INVENTORY RESPONSIBILITY (NON-NEGOTIABLE)

• Take responsibility for all stock held at the branch during assigned shifts.

• Perform physical inventory counts for FOH and BOH items as required.

• Ensure correct receiving, storage, issuing, and usage of stock. • Investigate and report stock discrepancies immediately.

• Be accountable for stock variances, shortages, spoilage, or misuse caused by negligence, poor control, or failure to follow procedures.

CASH HANDLING & FINANCIAL CONTROL (NON-NEGOTIABLE)

• Take direct responsibility for cash handling, POS accuracy, and shift cash drawers during assigned shifts.

• Ensure accurate cash counts, shift handovers, closing reports, and system entries.

• Investigate and report cash discrepancies immediately.

• Be accountable for cash shortages or variances caused by negligence, improper handover, or failure to enforce procedures.

STAFF MANAGEMENT THROUGH ACTION

• Lead by example by working alongside staff rather than only supervising.

• Assign duties, manage breaks, and ensure staff remain productive and compliant.

• Correct behavior and performance issues immediately through direct intervention.

• Escalate serious or repeated issues to the Area Manager or Operations Enforcement Officer.

SERVICE QUALITY & OPERATIONAL EXECUTION

• Ensure smooth execution of FOH, BOH, and dispatch operations.

• Monitor preparation times, service speed, and order accuracy actively.

• Take immediate action to resolve delays, errors, or service failures.

CLEANING, HYGIENE & COMPLIANCE (NON-NEGOTIABLE)

• Actively participate in cleaning of FOH and BOH areas when required.

• Ensure all staff clean their stations and participate in location-wide cleaning.

• Enforce hygiene, food safety, and grooming standards through direct action.

• Ensure the restaurant is inspection-ready at all times.

MAINTENANCE, EQUIPMENT & ASSET UPKEEP

• Ensure proper day-to-day use and basic care of all restaurant equipment, tools, fixtures, and fittings.

• Monitor the condition of kitchen and FOH equipment during the shift.

• Immediately report maintenance issues, breakdowns, leaks, electrical faults, or safety risks to the Area Manager or Maintenance team.

• Ensure damaged or unsafe equipment is taken out of use until repaired.

• Prevent misuse, neglect, or avoidable damage to company assets by staff.

• Be accountable for delayed reporting or negligence that results in equipment damage, downtime, or operational disruption.

COORDINATION & COMMUNICATION

• Communicate operational, cash, stock, hygiene, or maintenance issues promptly to the Area Manager.

• Cooperate fully with Operations Enforcement Officer audits and interventions.

• Coordinate with drivers, Call Center, Central Kitchen, Maintenance, and support teams as required.

ACCOUNTABILITY

• The Restaurant Shift Manager is accountable for all cash and stock held at the branch during their shift, including variances, shortages, spoilage, and losses resulting from negligence, poor execution, or failure to follow procedures.

• The Shift Manager is accountable for service quality, staff behavior, hygiene compliance, equipment condition, and operational execution during assigned shifts. • Failure to take action, report maintenance issues, enforce controls, or step in operationally may result in disciplinary action

Salary & Other Facilities 

• Salary- Kuwaiti Dinar 200
• Over Time -Yes ,Applicable
• 2-year renewable contract
• Round-trip air tickets (mobilization & vacation)
• 9-hour duty with paid overtime
• 1 Duty meal 
• Company accommodation & transportation

Pls note that you must Possess ECNR Passport.