Manager

Shawarma House (Centrum)

Requirements

Education

  • SSC
  • HSC
  • Optionals (Experienced Applicants Education can be considered) :
  • 1. Professional Certifications (Will get Highly Preferred)
  • Food Safety & Hygiene Certification: Look for candidates with training from the Bangladesh Food Safety Authority (BFSA) or international bodies like ServSafe.
  • Hospitality / Tourism Management: Certifications or diplomas from the National Hotel & Tourism Training Institute (NHTTI) or N some private institutes in Dhaka.
  • 2. Technical & Practical Training
  • POS & Software Literacy: Certification or proven training in retail Point of Sale (POS) systems, basic MS Excel, or inventory software.
  • Fire Safety & First Aid: Basic training from the Bangladesh Fire Service and Civil Defence or the Red Crescent Society. This is a massive asset for a busy kitchen environment using open gas burners.
  • 3. Soft Skills & Workplace Compliance
  • Customer Service & Communication Training: Formal corporate or hotel training in hospitality etiquette.

Experience

    • At most 4 years
  • The applicants should have experience in the following business area(s): Bar/Pub, Fast Food Shop, Food (Packaged), Food (Packaged)/Beverage, Hotel, Restaurant
  • Freshers are also encouraged to apply.

Additional Requirements

  • Only Male

Experience Requirements (Optional but will get preference):

  • Minimum 1–3 years of practical work experience in restaurant management, floor supervision or outlet operations.
  • Proven track record of managing a team of at least 5–10 restaurant staff members (chefs, cleaners, service).
  • Direct experience working in a Fast Food Shop, QSR (Quick Service Restaurant), Cafe or high-volume takeaway/Dine-in outlet.
  • Have hands-on experience operating digital POS systems and handling food billing apps.
  • Experience in managing daily raw bazaar procurement (Kacha Bazar) and keeping accurate expense logbooks.

Responsibilities & Context

1. Daily Operations & Customer Service

  • Hospitality: Maintain high customer service standards, handle customer complaints and ensure fast order fulfillment.
  • Order Management: Monitor counter sales and coordinate with kitchen staff during peak hours.
  • Hygiene & Quality: Ensure the dine-in area and kitchen maintain strict cleanliness, hygiene and food safety standards.

2. Inventory & Daily Bazar Management

  • Bazar Procurement: Create the daily food asset list (poultry, veggies, pita bread, sauces) and coordinate with trusted vendors.
  • Quality Check: Verify the freshness, weight and price of all raw product items.
  • Waste Minimization: Track daily food wastage (un-sliced meat, leftover bread) and optimize inventory to reduce costs.

3. Accounting & Cash Management

  • POS Reconciliation: Run the Point of Sale (POS) system and balance the cash drawer at the start and end of every shift.
  • Daily Sales Counting: Calculate and document total cash, card and mobile banking (bKash/Nagad) sales daily.
  • Expense Log: Maintain a strict ledger for daily hand expenses (Kacha Bazar costs, emergency repairs).

4. Staff Management & Employer Cooperation

  • Team Supervision: Schedule shifts, assign duties and manage daily attendance for all staff.
  • Problem Solving: Act as the direct bridge between the branch staff and the restaurant owners.
  • Training: Onboard and train new staff on customer etiquette, portion control and upselling techniques.

To apply for this job email your details to apply@chakricircular.com