UNIT MANAGER

Manage restaurant operations by directing staff, handling hiring and training, and scheduling to control labor costs. Conduct daily closing paperwork, inventory audits, and revenue reconciliation while managing cash deposits and Point of Sale systems. Ensure compliance with safety standards, labor laws, and food certifications through regular observations and documentation. Resolve customer incidents, oversee equipment maintenance, and optimize profits by controlling food and supply costs. Adhere to all company policies and local regulations while maintaining high standards of service and attendance.