Business Unit Head

About the Role

You’ll oversee both the front and back of house to maintain consistent quality, service, and profitability.

• Manage daily restaurant operations, ensuring smooth coordination between kitchen and service teams.
• Lead, coach, and motivate staff to provide warm, efficient, and friendly customer service.
• Monitor food quality, cleanliness, and overall guest satisfaction.
• Implement cost control measures including inventory management, labor efficiency, and waste reduction.
• Drive sales and profitability through marketing initiatives, upselling, and local store promotions.
• Ensure compliance with food safety, sanitation, and company standards.
• Manage scheduling, performance evaluations, and team development.
• Handle customer feedback professionally and maintain a positive dining atmosphere.
• Report daily and weekly operational performance to management.

• Bachelor’s degree in Hospitality, Business Management, or related field preferred.
• Minimum of 3–5 years of experience in restaurant or food service management (casual dining preferred).
• Strong leadership and interpersonal skills.
• Excellent communication and problem-solving abilities.
• Knowledge of restaurant operations, food cost control, and service standards.
• Willing to work on shifting schedules, weekends, and holidays.