Restaurant Branch Manager

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