Restaurant Branch Manager
Scraped from: Afriworket
1. Staff and Team Management • Hiring and Training: Recruit, interview, hire, and onboard new front-of-house and back-of-house (BOH) staff. • Scheduling: Create optimal staff schedules to balance labor costs against expected demand. • Leadership: Conduct performance reviews, host shift briefings, and resolve any workplace conflicts. 2. Operations and Inventory Oversight • Inventory Management: Monitor stock levels, track ingredient usage, and place orders with suppliers. • Quality Assurance: Ensure food prep and service delivery consistently meet the restaurant's quality standards. • Maintenance & Cleanliness: Oversee equipment maintenance and ensure the physical space remains pristine. 3. Customer Experience • Service Recovery: Support staff during busy shifts and step in to handle difficult customer complaints. • Guest Relations: Build relationships with regular patrons, manage reservations, and coordinate special events. 4. Financial and Administrative Duties • Budgeting & Reporting: Track daily sales, control overheads, and optimize expenses to meet revenue goals. • Compliance: Enforce strict adherence to food safety, sanitation, and employment laws. • Technology Savviness: Utilize modern restaurant management software, Point of Sale (POS) systems, and digital rostering platforms