Restaurant Branch Manager

Description

Summary: The Restaurant Branch Manager oversees daily restaurant operations, ensuring high standards of customer service, operational efficiency, staff performance, and profitability through leadership and financial management. Highlights: 1. Oversee daily restaurant operations and ensure customer satisfaction 2. Lead, recruit, train, and supervise staff; foster a positive work environment 3. Manage budgets, sales targets, expenses, and optimize profitability **Job Summary** The Restaurant Branch Manager is responsible for overseeing the daily operations of a restaurant branch, ensuring high standards of customer service, operational efficiency, staff performance, and profitability. The role involves leadership, financial management, and maintaining brand standards. **Key Responsibilities1\. Operations Management** * Oversee day\-to\-day restaurant operations * Ensure smooth service and customer satisfaction * Maintain cleanliness, hygiene, and safety standards * Monitor food quality and presentation **2\. Team Leadership** * Recruit, train, and supervise staff * Schedule shifts and manage attendance * Motivate team members and handle performance issues * Foster a positive and productive work environment **3\. Customer Service** * Ensure excellent customer experience * Handle customer complaints professionally * Build customer loyalty and engagement **4\. Financial Management** * Manage budgets, sales targets, and expenses * Monitor daily revenue and control costs * Analyze financial reports and implement improvements * Optimize profitability **5\. Inventory \& Supply Chain** * Manage stock levels and ordering * Coordinate with suppliers * Reduce wastage and control inventory costs **6\. Compliance \& Standards** * Ensure compliance with health and safety regulations * Maintain company policies and brand standards * Conduct regular audits and inspections **Qualifications \& Skills** * Bachelor’s degree in Hospitality Management, Business, or related field (preferred) * 3–5\+ years of experience in restaurant management * Strong leadership and communication skills * Financial and business acumen * Problem\-solving and decision\-making abilities * Ability to work under pressure **Key Performance Indicators (KPIs)** * Sales growth and profitability * Customer satisfaction scores * Staff retention and performance * Food quality and service standards * Cost control and waste reduction Work Location: In person