Branch Manager

Description

Position Summary: Lead, coordinate, and supervise the restaurant's overall operations, ensuring profitability, control, and a standardized service experience. Key Highlights: 1. Operational leadership and decision-making under pressure. 2. Comprehensive management of operations, administration, and human resources. 3. Focus on quality service and regulatory compliance. **Job Description: Restaurant Manager Position Objective** Lead, coordinate, and supervise the restaurant's overall operations, ensuring profitability, cost control, sanitary compliance, operational discipline, and achievement of commercial targets, while delivering a standardized service experience and adhering to applicable regulations. **Main Responsibilities**1\. Operations * Supervise unit opening and closing procedures. * Verify completion of daily checklists (Kitchen A, Kitchen B, Bar, Storage). * Ensure correct application of the PEPS method. * Validate control and recording of waste/losses. * Supervise physical and theoretical inventories. * Coordinate daily production according to demand. 2\. Administration and Control * Cost control (food, beverages, payroll). * Supervise cash reconciliation and deposits. * Validate purchases and requisitions. * Authorize and track operational incidents. * Prepare weekly and monthly reports (sales, waste/losses, profitability). 3\. Human Resources * Supervise adherence to work schedules and shifts as required by law. * Evaluate staff performance. * Enforce internal discipline per company regulations. * Provide ongoing training on processes and sanitary standards. * Participate in recruitment and hiring. 4\. Regulatory Compliance * Ensure compliance with sanitary guidelines (hygienic food handling, storage, temperatures, cleaning). * Supervise mandatory logs (temperatures, cleaning, waste/losses). * Maintain orderly documentation for potential inspections. * Monitor proper use of personal protective equipment and uniforms. 5\. Service and Quality * Supervise customer service standards. * Resolve complaints and critical situations. * Implement service experience improvements. * Maintain a stable and productive work environment. **Key Responsibilities** * Achievement of sales target. * Profit margin. * Waste/loss control within authorized percentage. * Healthy inventories with no shortages. * Zero sanitary penalties. * Controlled staff turnover. * Stable work environment. **Required Profile** * Experience: Minimum 3 years in restaurant operations. * Knowledge: Cost control, inventory management, hygienic food handling. * Preferred: Restaurant software proficiency. * Skills: Operational leadership, decision-making under pressure, numerical analysis, administrative discipline. Salary: Starting at $15,000.00 per month Benefits: * Salary increases * Cafeteria service * Additional vacation days or paid leave Work Location: On-site employment