QSR Shift Manager

  • Job Code : SFCP – SM – 2016/003
  • Job Title : QSR Shift Manager
  • Job Location : Kerala, India
  • Age Limit : Between 24-28 Years
  • Education Qualification : Minimum HSC / Graduate from Hotel Management or Catering College or 1 year Diploma course in F&B.
  • Minimum Experience : Minimum 1 year working experience as Supervisor/Shift Manager/ Team Leader QSR.
  • Language proficiency : Know to speak, read & write English and Hindi.


  • Title :QSR Shift Manager
  • Responsible for :Restaurant Operation
  • Job Summary : SFC plus Shift Manager position is meant to be a kind of training ground for prospective Assistant Restaurant Managers. The focus is to develop managerial and operational skills. Shift Managers takes customer orders, handles sales, and supervises and work in the kitchen operation and place purchase requests. They are required to attend to customer issues and inquiry. They are responsible for ensuring that the restaurant runs smoothly and will oversee a team of associates during the absence of the Restaurant In-charge. They would be required to adhere to and enforce strict dress code.
  • Duties and Responsibilities
    • Organizing stock and equipment, ordering supplies and overseeing outlet maintenance, cleanliness and security.
    • Updating the time sheets.
    • Training and developing new staff, motivating and encouraging staff to achieve targets, coordinating staff scheduling and duty rosters.
    • Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations.
    • Ensuring high standards of customer service are maintained.
    • Arrange for maintenance and repair of equipment and other services.
    • Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
    • Handling customer complaints and queries.
    • Use computer software/records to monitor inventory, track staff schedules, and perform other record keeping tasks.
    • Check quality of deliveries of frozen, fresh, baked, dry and packaging items.
    • Monitor food preparation, service standards and methods.
    • Coordinate and ensure Company marketing and promotional campaigns are implemented.
    • Preparing reports and other performance analysis documentation.
    • Attend to audit comments and take corrective action.
    • Address staff grievances in a timely manner.
    • Ensure staff discipline is maintained at all times in the operations and escalate staff disciplinary matters to the Outlet In-charge in a timely manner.


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