Branch Manager oversees the daily front of house operations; supervises and coordinates the entire front of house team through: hiring and training the team members; implementing effective shift management; ensuring customer satisfaction and facilitating efficient communication between front and back of house teams.
Operations Management
- Plans, implements, and monitors the essential preparations in the service area/front of the house before the start of the operations
- Ensures that all supplies are readily available, clean, and in excellent working condition.
- Coordinates and plans FOH & BOH team.
- Motivates team members to meet quality guest service standards and objectives.
- Inspects all restaurant equipment, lighting, furnishings, and fixtures
- Makes suggestions on how to enhance service and dining operations
Effectively manages the shift to achieve shift objectives.
SALES
Prepares and analyzes sales reports and creates action plans to achieve sales and marketing targets in collaboration with the Local Store Marketing Manager
Monitors compliance of the FOH team to the Sales and Marketing initiatives of the restaurant
II. COST –
Monitors and optimize the following costs :
a. Food Cost
b. Labor Cost
c. Utility Cost
PEOPLE –
Monitors team members performance and ensures standard procedures for service and company policies are being adhered to
Quality Service Management
o Plans, executes, and tracks staff members' adherence to service standards
o Responds immediately and empathetically to customer’s concerns and complaints
o Develops and executes service action plans to address service-related issues
Quality Food Safety and Sanitation
o Enforces sanitary practices for food handling, general cleanliness, and maintenance of the dining area
o Ensures all FOH team members comply with food safety standards
o Undertakes regular line check of all areas within the dining area to ensure complete adherence to agreed policies and procedures
Quality Buffet Management
o Ensures quality buffet presentation that should be interesting and appetizing to the customer’s visual appeal
o Ensures clever placement of items using “buffet psychology” or the placement of lower or higher cost dishes
o Tracks and records display and dishes replenished during service
o Supervises and leads all maintenance processes and operations together with the Manager
o Tracks expenses and oversees the budget for maintenance.
o Creates and implements maintenance procedures.
o Conducts regular inspections of the facilities to detect and resolve problems.
o Plans and manages all repair and installation activities.
o Ensures that BOH team members adhere to the kitchen safety policies and procedures.
o Assigning repair schedules and evaluating repair cost estimates.
o Documents and prepares daily progress reports and maintenance logs
o Oversees equipment stock and placing orders for new supplies when necessary.
Job Specification:
- Bachelor's Degree in Hotel & Restaurant Management or Business
- Atleast 3 years related Operations in F& B
Job Type: Full-time
Benefits:
- Company events
- Health insurance
- Opportunities for promotion
- Promotion to permanent employee
- Staff meals provided
Work Location: In person
