Restaurant Branch Manager
Restaurant Management Jobs Information
Coordinate daily Front of House and Back of House restaurant operations
Deliver superior service and improve customer satisfaction month on month.
Respond and resolve efficiently and accurately to customer complaints
Organize and supervise front of house staff operations.
Appraise front of house staff performance and provide feedback to improve productivity.
Train new and current employees on company front of house customer service practices.
Implement company policies and protocols for restaurant operations.
Generate daily, weekly and month reports on restaurant operations.
Supervise and authenticate all stock count.
Ensure that stock is received and stored according to company standard.
Ensure food is handled as per company guidelines.
Monitor the flow of orders ensuring that the process is efficient.
Ensure that all orders delivered is according to customer specification.
Work hand in hand with kitchen to ensure that order cycle is seamless and efficient.
Intervene in kitchen operations when the need arises.
Rotate between every department to ensure duties are being performed according to company standards.
Work hand in hand with the head chef to enforce company policy in the kitchen.
Accurately report/project stock levels to the food and beverage department.
Supervise cashier cash handling.
Perform a final cash balance at the end of the day and store cash in accordance with company policies.
Perform cashiering duties when the need arises.