Branch Manager

Key Responsibilities

Operational Management and Compliance:

• Ensure that all restaurant policies and procedures, standards specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance protocols.
• Ensure company objectives in sales, service quality, appearance of facility, and hygiene are met by training employees and fostering a positive, productive working environment, including organizing and supervising regular Branch deep cleaning.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.

Financial and Performance Management:

• Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Train and review financial statements and activity reports, and other performance data to measure productivity of goal achievement to identify areas needing cost reduction or program improvement.

Team Leadership and HR:

• Organize Branch H.O.D's meetings and offer leadership seeking to develop the team for continuous improvement.
• Managing staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for subordinate staff.
• Prevent and resolve personnel problems.
• Administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures at branch level.

Customer Service:

• Prevent, handle, and resolve complaints regarding food quality and service.

Qualifications

• A BA/BSc/HND qualification is required.