Branch Manager

Description

Position Summary: Lead and supervise the restaurant's overall operations, ensuring profitability, compliance with health regulations, operational discipline, and achievement of commercial goals, while guaranteeing a standardized service experience. Key Highlights: 1. Operational leadership and decision-making under pressure. 2. Comprehensive cost management and administration. 3. Personnel development and maintenance of a stable work environment. **Job Description: Restaurant Manager Position Objective** Lead, coordinate, and supervise the restaurant's overall operations, ensuring profitability, cost control, compliance with health regulations, operational discipline, and achievement of commercial goals, 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). * Supervision of cash register closings and deposits. * Validation of purchases and requisitions. * Authorization and follow-up of operational incidents. * Preparation of weekly and monthly reports (sales, losses, profitability). 3\. Human Resources * Supervise compliance with working hours and shifts per labor law. * Evaluate staff performance. * Apply internal disciplinary measures per company regulations. * Provide continuous 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, losses). * Guarantee proper document organization for potential inspections. * Monitor correct use of 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 targets. * Profit margin. * Loss control within authorized percentage. * Healthy inventories without 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: Proficiency in restaurant management software. * Skills: Operational leadership, decision-making under pressure, numerical analysis, administrative discipline. Salary: Starting at $15,000.00 MXN per month Benefits: * Salary increases * Cafeteria service * Additional vacation days or paid leave Work Location: On-site employment