Job Purpose
Reporting to the Operations Manager, the Branch Manager is responsible for the overall performance and day-to-day operations of the assigned outlet. This includes ensuring high standards of service, operational efficiency, profitability, and compliance with health, safety, and hygiene standards across both Front of House (FOH) and Back of House (BOH).

Key Responsibilities
1. General Management
- Collaborate closely with the Operations Manager and senior management to ensure efficient and profitable outlet operations aligned with approved budgets and company standards.
- Maintain high standards in product quality, service delivery, hygiene, safety, and guest satisfaction.
- Stay updated on company policies, procedures, and promotions, and ensure effective communication to the team.
- Foster a positive and collaborative work environment to enhance team morale, productivity, and retention.
- Support operations across all areas of the outlet when needed.

2. Operations Management

- Execute operational plans and ensure adherence to company standards and procedures.
- Monitor and improve productivity, service quality, and operational efficiency.
- Handle guest complaints and resolve team-related issues promptly and professionally.


Ensure presence during opening and closing shifts.
- Oversee reservations management in coordination with hostesses.
- Review daily operational logbooks and take corrective actions when required.
- Prepare and submit monthly performance reports covering sales, customer satisfaction, and operational insights.
- Participate in regular management meetings to review performance and align on goals.

3. Procurement & Inventory
- Manage the full procurement cycle, including purchasing, receiving, and storage.
- Monitor stock levels to ensure alignment with PAR levels and operational needs.
- Control costs through effective inventory management, waste reduction, and purchase planning.

4. People Management
- Ensure fair and consistent treatment of employees and promote a positive work culture.
- Coordinate with HR on staffing, payroll, training, performance management, and employee relations.
- Maintain optimal staffing levels and ensure effective FOH–BOH coordination.
- Conduct daily briefings and ensure completion of operational checklists.
- Lead recruitment, onboarding, training, and performance evaluations.
- Identify training needs and implement development plans.


Monitor employee performance and provide continuous feedback.


Take disciplinary actions when necessary in line with company policies.



5. Financial & Cost Control


- Drive sales and maximize profitability through effective cost control and revenue strategies
- Support the preparation of annual budgets.



6. Customer Experience
- Ensure exceptional guest experience from arrival to departure.
- Actively collect and analyze guest feedback and implement improvements.
- Anticipate guest needs and personalize service where possible.
- Handle complaints professionally and ensure timely resolution.
- Monitor service standards and ensure timely delivery of orders.

7. Administration & Reporting
- Ensure completion of all administrative tasks accurately and on time.
- Maintain proper documentation and disciplinary records.
- Conduct regular team meetings, briefings, and debriefings.

Requirements
- Bachelor’s degree in Hospitality Management or equivalent practical experience.
- Minimum 10 years of experience in the Food & Beverage industry, including managerial roles