Restaurant Branch Manager

3 weeks ago


Abu Dhabi, Abu Dhabi, United Arab Emirates TECCODD Full time
Job Title: Restaurant Branch Manager

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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