Duties & Responsibilities

-Oversee the day-to-day operations of the branch, ensuring smooth and efficient workflow.
-Lead, supervise, and motivate staff, providing clear direction and maintaining a positive team environment.
-Prepare staff schedules, monitor attendance and grooming, and ensure adequate shift coverage.
-Ensure compliance with our restaurant’s recipes, portion sizes, food quality, service standards, hygiene, and food safety procedures.
-Monitor kitchen and facility cleanliness, maintenance, security, and overall organization.
-Maintain high customer service standards, handle complaints, and implement corrective actions based on customer feedback and inspection reports.
-Monitor stock levels, order supplies when needed, coordinate with the Delivery Supervisor, and minimize food waste.
-Review cashier records and ensure accurate, timely submission of daily and monthly reports.
-Conduct staff performance appraisals and ensure achievement of operational objectives and KPIs.
-Report incidents that may compromise food safety or operations and maintain the confidentiality of company information.

Skills & Qualifications
-Minimum 5 years of experience in the restaurant industry, preferably in a supervisory or managerial role.
-Knowledge of quality management systems and food safety standards.
-Strong leadership, delegation, organizational, and multitasking skills.
-Excellent communication, interpersonal, teamwork, and problem-solving abilities.
-Ability to work flexible hours, including evenings and weekends.
-High level of professionalism, accountability, and attention to detail