Restaurant Manager

The branch manager oversees and manages the daily operations of the branch.

• RESPONSIBILITIES AND DUTIES

• Conduct regular inspection of the branch facilities to ascertain that proper standards of hygiene and sanitation are being maintained.
• Oversee food preparation, presentation, and storage to ensure compliance with food health and safety regulations.
• Monitor inventory and ensure food supplies and other branch essentials are adequately stocked.
• Prepare daily bank lodgments and maintain proper accounting records.
• Monitor the branch cash flow to prevent pilfering.
• Prepare work schedules for branch employees.
• Ensure timely opening of the branch and follow opening and closing procedures.
• Review customer surveys to identify and implement improvements to enhance the branch customer service experience.
• Ensure that customers' complaints are handled professionally and promptly.
• Ensure that the appropriate level of human resources is maintained in the branches to facilitate the achievement of branch objectives.
• Solicit and implement methods the branch can utilise to cut waste, decrease cost, improve profits and implement strategies agreed on efficiently and timely.
• Ensure that pest control activities are conducted in accordance with established standards.
• Ensure that appropriate temperature readings are maintained for all requisite areas.
• Ensure adherence to company policies and operational procedures by branch employees.
• Identify and recommend appropriate training to optimize employee development.
• Conduct biannual performance appraisals in accordance with the prescribed standard.
• Schedule and conduct monthly staff meetings.
• Develop and execute a business continuity recovery plan for emergencies.