Job Purpose:

To oversee the daily operations of a restaurant branch, ensuring that it runs smoothly, efficiently, and profitably while maintaining high standards of customer service, food quality, and hygiene. The Restaurant Branch Manager is responsible for managing staff, inventory, financial performance, and ensuring compliance with health and safety regulations.

Key Responsibilities:

Operational Management:

• Oversee daily restaurant operations, ensuring efficient service and high-quality food preparation.
• Monitor and maintain the restaurant’s overall cleanliness and hygiene standards.
• Ensure that all equipment is in good working order and that maintenance issues are addressed promptly.
• Ensure that food and beverage orders are fulfilled in a timely manner and meet quality standards.
• Manage inventory levels and order supplies as needed to avoid shortages.

Staff Management:

• Hire, train, and supervise restaurant staff, including chefs, waitstaff, and cleaners.
• Set schedules, assign shifts, and manage employee performance.
• Foster a positive work environment by promoting teamwork and motivation.
• Conduct performance reviews and provide feedback for staff development.
• Resolve staff conflicts and issues as they arise.

Customer Service:

• Ensure customers receive excellent service by overseeing waitstaff performance and guest interactions.
• Address customer complaints or concerns promptly and professionally, striving to resolve issues to the customer’s satisfaction.
• Create a welcoming and pleasant dining experience for all guests.
• Implement and monitor customer service standards to ensure consistency.

Financial Management:

• Manage the branch’s budget, ensuring that expenses are controlled and revenue targets are met.
• Monitor daily sales and ensure that all financial transactions are accurate and recorded.
• Prepare and submit financial reports, including sales, expenses, and profit margins, to upper management.
• Analyze financial data to identify trends and areas for improvement.
• Implement cost control measures to reduce waste and increase profitability.

 Health and Safety Compliance:

• Ensure compliance with all health and safety regulations, including food safety, sanitation, and employee safety.
• Monitor and enforce hygiene standards in food preparation areas, dining areas, and restrooms.
• Conduct regular health and safety checks, including fire safety drills and emergency preparedness.
• Ensure that staff are trained on safety protocols and emergency procedures.

Marketing and Promotion:

• Develop and implement marketing strategies to attract customers and increase sales.
• Coordinate with the marketing department to create promotional offers, events, or special deals.
• Build strong relationships with regular customers to encourage repeat business.
• Monitor local competition and market trends to keep the restaurant competitive.

Quality Control:

• Monitor food quality to ensure consistency and excellence in taste and presentation.
• Ensure adherence to recipes, portion sizes, and food preparation methods.
• Regularly conduct taste tests and inspect food items to maintain high standards.

Reporting and Administrative Tasks:

• Maintain accurate records of sales, inventory, employee hours, and other administrative functions.
• Prepare reports for upper management regarding restaurant performance, staff issues, customer feedback, and financial reports.
• Handle payroll, staffing issues, and other administrative duties as required.

Skills

Education:

• Bachelor’s degree in hospitality management, Business Administration, or a related field (preferred).

Experience:

• 3-5 years of experience in restaurant management or a similar leadership role.

Skills:

• Strong leadership and people management skills.
• Excellent customer service and conflict resolution abilities.
• Proficient in financial management and budgeting.
• Knowledge of food safety and health regulations.
• Strong communication, organizational, and multitasking skills.
• Ability to work in a fast-paced environment and handle stressful situations.

Key Attributes:

• Problem-solving skills and a proactive approach to challenges.
• Ability to motivate and manage a diverse team.
• Strong attention to detail and commitment to quality.
• Ability to analyse financial data and implement cost control measures.