Branch Manager

Description

Position Summary: Leads and oversees the restaurant’s overall operations, ensuring profitability, cost control, health compliance, and customer satisfaction. Key Highlights: 1. Operational leadership and decision-making under pressure 2. End-to-end restaurant and team management 3. Focus on standardized service experience **Job Description: Restaurant ManagerPosition Objective** Lead, coordinate, and supervise the restaurant’s overall operations, ensuring profitability, cost control, health compliance, operational discipline, and achievement of business targets, while guaranteeing a standardized service experience and adherence to applicable regulations. **Main Responsibilities**1\. Operations * Supervise unit opening and closing procedures. * Verify daily checklist compliance (Kitchen A, Kitchen B, Bar, Storage). * Ensure correct application of the FIFO method. * Validate loss control and documentation. * Supervise physical and theoretical inventories. * Coordinate daily production according to demand. 2\. Administration and Control * Cost control (food, beverages, payroll). * Supervise cash reconciliations and deposits. * Validate purchases and requisitions. * Authorize and track operational incidents. * Prepare weekly and monthly reports (sales, losses, profitability). 3\. Human Resources * Supervise staff schedule and working hours compliance with labor law. * Evaluate employee performance. * Enforce internal disciplinary measures per company policy. * Provide ongoing training on processes and health standards. * Participate in recruitment and hiring. 4\. Regulatory Compliance * Ensure compliance with health guidelines (hygienic food handling, storage, temperatures, cleaning). * Supervise mandatory logs (temperatures, cleaning, 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. * Loss control within authorized percentage. * Healthy inventories with no shortages. * Zero health-related sanctions. * 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 management software proficiency. * Skills: Operational leadership, decision-making under pressure, numerical analysis, administrative discipline. Salary: $14,000.00 per month Benefits: * Salary increases * Cafeteria service * Additional vacation days or paid leave Work Location: On-site employment