The Unit Manager oversees daily operations of a restaurant unit to achieve sales and profit goals.
They develop strong relationships with team members, guests, and corporate staff, while implementing training programs to enhance performance and guest experience.
The role involves executing financial, marketing, service, and HR strategies in accordance with SOPs and regulations.
Responsibilities include recruiting, training, and retaining staff, managing supplies and equipment, ensuring safety and sanitation compliance, and maintaining a secure environment.
The Unit Manager supervises team members, assists with hiring, performance evaluations, and discipline, and reports to the General Manager.
Qualifications include a high school diploma or GED, with 2-4 years of related experience or equivalent education and training.