Branch Manager- Restaurant

About the job Branch Manager
- Restaurant

To build an effective, efficient and driven team, who not only achieves the set targets but does so by adhering to the Company values and culture. The Branch Manager is responsible for ensuring that their team is motivated, disciplined and able to meet goals and objectives, in a timely manner and to contribute to the overall vision and mission of the organization.

• Results Focus :
  Meets restaurant financial objectives by forecasting requirements; preparing budgets; scheduling expenditures; analysing performance data and variances;
• Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOPs and production standards.
• Maximizes profitability by ensuring accurate, efficient recording and processing of orders and production of all menu items in line with the Company's production and quality standards.
• Work closely with Management to meet revenue targets by ensuring high guest satisfaction, effective store-based marketing techniques and maximising opportunities for new business.
• Identifies and establishes sources and means of acquiring new customers.
• Implements appropriate strategies to resolve adverse trends and improve sales.
• To ensure that a professional service is provided to all guests, facilitating orders for food and beverages through dine-in, take away and delivery.
• Handles and resolves all complaints in an effective and efficient manner, in line with the Company standards and guest satisfaction requirements.
• Handles all customer queries and requests in a sufficient manner.
• Provide sufficient support and training to all team members, to ensure that Customer Service standards are maintained at all times.
• Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis.
• Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management.
• Regularly meets and discusses guest feedback, wastage and restaurant activities with the Senior Chef to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams.
• Conducts a comprehensive daily review of all aspects of outlet operations, including but not limited to:

• Documentation:
  Reviews all reports, checklist and operational documentation, addresses gaps, if any, and follows up with respective department or team member staff to ensure compliance and closure.
• Service Quality: monitors all transactions, feedback, suggestions and incidents, personally interacts with all dine-in guests, and resolves all guest complaints, issues, queries and concerns, recording the issue and resolution in the incident register provided.
• Inventory Management:
  Continuously reviews stock ordering vs. sales and consumption levels, and ensures appropriate levels of food, packaging and disposables are available at all times.
• Always Focused on Increasing Efficiency:
  Seeks assistance for delays or issues in stock delivery; ensuring sufficient staffing at peak hours to maintain service standards and achieve Company delivery objectives.
• Equipment Maintenance:
  Ensures that all staff follow the Equipment Usage SOPs and regularly checks the operation of all equipment in the Branch, visibly checks the condition of equipment, ensures regular preventative maintenance of critical systems and equipment, and maintains a high level of attention to all equipment usage, cleaning and storage.
• Contractor & Maintenance:
  Liaises with contractors and ensures work is carried out on time, correctly, to the required standard and does not affect the ongoing operations of the outlet.
• Compliance:
  Ensures all teams' adherence to stipulated SOPs across all services, and corrects actions as necessary.
• Delivery Planning & Dispatching:
  Ensures all details are accurately recorded in the Delivery Tracker, ensures all drivers are following stipulated SOPs and that sufficient coordination and communication is maintained between Service and Kitchen teams to ensure smooth and timely expectation of orders.
• Marketing Validity & System Accurateness:
  Monitors marketing or promotional programs, as well an menu listings and details for validity and accuracy, and ensures any deviations are highlighted to management.
• Strictly ensures that Company policies and procedures regarding the handling of cash, property, products and equipment are followed at all times and without compromise.
• Remains aware and attentive, to ensure safe working conditions and environment is maintained.
• Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.
• Actively sources and refers all potential candidates to HR.
• Ensure all information and notices provided by HR or Senior…