Restaurant Branch Manager
3 weeks ago
To build a high-performing team, the Restaurant Branch Manager is responsible for ensuring that their team is motivated, disciplined, and able to meet goals and objectives in a timely manner. The Branch Manager is accountable for the overall success of the restaurant, including financial performance, customer satisfaction, and team development.
Key Responsibilities:- Results Focus: Meet restaurant financial objectives by forecasting requirements, preparing budgets, scheduling expenditures, analyzing performance data, and controlling costs.
- Maximizes Profitability: Ensure 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: Meet revenue targets by ensuring high guest satisfaction, effective store-based marketing techniques, and maximizing opportunities for new business.
- Identify and Establish Sources: Identify and establish sources and means of acquiring new customers.
- Implement Strategies: Implement appropriate strategies to resolve adverse trends and improve sales.
- Ensure Professional Service: Ensure that a professional service is provided to all guests, facilitating orders for food and beverages through dine-in, take away, and delivery.
- Handle and Resolve Complaints: Handle and resolve all complaints in an effective and efficient manner, in line with the Company standards and guest satisfaction requirements.
- Provide Support and Training: Provide sufficient support and training to all team members to ensure that Customer Service standards are maintained at all times.
- Audit Inventory Levels: Audit inventory levels to ensure product availability and order products as necessary on a daily, weekly, and monthly basis.
- Ensure Effective Inventory Management: Ensure that inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management.
- Regularly Meet and Discuss: Regularly meet and discuss guest feedback, wastage, and restaurant activities with the Senior Chef to maximize quality, service, and efficiency.
- Conduct Daily Review: Conduct a comprehensive daily review of all aspects of outlet operations, including but not limited to documentation, service quality, inventory management, and equipment maintenance.
Pre-requisites:
- Graduate in Hospitality, Travel and Tourism, or Hotel Management.
- 7-15 years of minimum experience in a restaurant or related industry.
- Minimum 2 years of experience in a management role within a restaurant or hotel.
- Fluent in English (Speaking, Reading, Writing).
- Pleasing Personality: Positive, Energetic, Motivated, and Optimistic.
- Courteous, Respectful, and Polite.
- Excellent attention to detail, observation, and memory.
- Shows Compassion and is caring and driven.
- Able to demonstrate a clear passion for the F&B and Service Industry.
- Excellent face-to-face and telephone communication skills.
- Ability to handle significant stress and pressure.
- A good listener, and able to consider all information.
- Flexible and willing to work long hours.
- Advanced knowledge of Microsoft Office package - Word, Excel, and PowerPoint.
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