Branch Manager

Requirement:

Required Skills/ Abilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Excellent organizational skills and attention to detail.

Responsibility

Supervisory Responsibilities:

• Hires and trains restaurant staff
• Organizes and oversees the staff schedules.
• Conducts timely and constructive performance evaluations.
• Handles discipline and termination of employees in accordance with restaurant policy.

Duties/Responsibilities:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts a daily inspection of the restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned