Branch Manager

About the Role

As a Branch Manager, you will lead the day-to-day operations of both the front and back of house, ensuring smooth restaurant workflow, excellent customer service, and adherence to company standards. You will manage a diverse team, monitor performance, control labor and food costs, and maintain a safe, clean, and welcoming environment. This role requires strong leadership, operational expertise, and the ability to drive both team performance and branch profitability.

Location: The Shops at Ayala Triangle Gardens

Key Responsibilities & Duties

• Supervise & oversee restaurant and kitchen operations to ensure smooth workflows.
• Manage & organize employee work schedules to ensure operational efficiency and train new staff to meet company standards and SOPs efficiently.
• Monitor and evaluate Individual employee performance and overall store performance.
• Communicate the company’s goals, expectations, and strategies to the team.
• Plan workforce allocation (based on quotas and staffing needs) and control labor costs within the set budget (Cost of Labor).
• Monitor the restaurant's budget to ensure it stays within the allocated amount (Cost of Goods).
• Maintain store safety, cleanliness, orderliness, and ambiance on a daily basis.
• Address customer concerns and feedback to ensure customer satisfaction.
• Resolve immediate customer and employee issues appropriately.
• Ensure the continuous availability of materials and equipment by coordinating with the purchasing department and other relevant office departments.
• Ensure basic safety measures are followed within the restaurant, maintaining smooth communication between staff and management.
• Summarize and report overall performance weekly and at the end of each month, outlining areas for improvement and corrective actions.
• Handle related documentation and ensure timely submission.
• Plan promotions or sales campaigns to boost sales at the branch.
• Consistently adhere to and enforce company policies.

Required Skills:

1. Leadership and Team Management

• Ability to lead, motivate, and guide staff to ensure efficient operations.
• Strong delegation skills to assign tasks appropriately.
• Conflict resolution and problem-solving skills when dealing with employee issues or interpersonal challenges.

2. Operational Management

• Expertise in overseeing daily operations of both the front and back of the house (kitchen, dining area, etc.).
• Ability to ensure all processes are running smoothly, such as inventory control, food preparation, and customer service. - Capability to maintain a clean and safe working environment.

3. Customer Service Excellence

• Strong focus on customer satisfaction and the ability to resolve complaints quickly and effectively. - Ability to handle customer feedback, both positive and negative, and implement improvements.

4. Financial Acumen

• Skills in budgeting, controlling costs, and managing profit margins.
• Understanding of revenue generation strategies, cost control, and inventory management. - Ability to monitor financial performance and implement strategies to stay within budget.

5. Communication Skills

• Clear, effective communication with staff, customers, and upper management. - Ability to communicate restaurant goals, policies, and expectations to the team. - Proficiency in both verbal and written communication.

6. Time Management and Multitasking

• Ability to manage multiple tasks and responsibilities at the same time, from overseeing operations to handling customer requests and staff management. - Strong organizational skills to prioritize tasks and manage time effectively.

7. Problem-Solving and Decision-Making

• Quick thinking and effective problem-solving skills when issues arise.
• Ability to make decisions on the spot, whether related to customer complaints, staffing, or operational challenges.

8. Attention to Detail

• Ensuring all aspects of the restaurant, from food quality to cleanliness and service standards, meet company and industry standards.
• Monitoring inventory and ordering supplies to ensure that the restaurant operates smoothly without running out of necessary resources.

9. Training and Development

• Ability to train new staff and develop existing employees' skills to ensure high performance and consistency.
• Implementation of company standards, procedures, and safety protocols.

10. Adaptability and Stress Management

• Ability to adapt to changing environments and situations, especially during peak hours or when issues arise unexpectedly.
• Managing stress and maintaining composure in high-pressure situations.

11. Technical Skills

• Knowledge of POS (Point of Sale) systems, inventory management software, and other restaurant management tools.
• Proficiency in basic computer applications (Excel, Word, Google suite etc.) for scheduling, reporting, and communication.

12. Knowledge of Health and Safety Regulations

• Familiarity with food safety regulations, sanitation protocols, and workplace safety standards.
• Ensuring that all legal and health regulations are adhered to in daily operations.

13. Sales and Marketing Skills

• Ability to create and manage promotional campaigns to drive sales.
• Knowledge of market trends and customer preferences to optimize offerings and attract new business.

Specific Requirements for the Position:

• Education: High School Diploma or higher in Business Management, Food and Beverage Management, or related fields.
• Experience: A minimum of 2-3 years of experience in restaurant management or service-related businesses.
• Technical Skills: Basic computer skills and familiarity with POS/Inventory systems.
• Language Skills: Basic proficiency in English communication (both written and verbal).

Job Type: Full-time

Pay: From Php20,000.00 per month

Benefits:

• Paid training

Work Location: In person