Summary
Date Posted: Monday, October 30 2023, Base Salary: Not Disclosed

JOB DETAILS:
Job description
Summary of work environment
• Responsible for managing Branch Operations, handling cash, assisting guests in take away orders, take orders via the phone and ensure all guests are served.
Primary Purpose and Scope the Job (Job Role)-
• Oversee, direct, and coordinate the planning, organizing, and offer Branch leadership necessary to achieve objectives in sales, operational costs, guest service and satisfaction, food/drink quality, cleanliness/Hygiene and overall restaurant sanitation.

Duties and Responsibilities:
• Ensure that all restaurant policies and procedures, standards specifications and guidelines are followed and completed on a timely basis.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Ensure company objectives in sales, service quality, appearance of facility and hygiene through training of employees and creating a positive, productive working environment through organizing and supervising regular Branch deep cleaning.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Prevent, handle and resolve complaints regarding food quality and service.
• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
• Prevent and resolve personnel problems
• Minimize guest complaints by ensuring all guests are served. This will be done by ensuring 95% of their time is spent on floor coverage.
• Ensuring that the set SOPs of cash handling are adhered to
• Taking correct take away orders and ensuring they are correctly dispensed
• Ensuring prompt billing is done and correct change is given
• Ensuring delivery orders are prepared and picked on time
• Suggestive selling products and introduction of new ones to guests
• Maintaining high hygiene standards at the cashier station
• Ensure cutlery is wiped, polished and well displayed at the respective stations
• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Seeks, listens and responds to Guest feedback.

KEY ACCOUNTABILITIES:
Key Result Areas/ Key Performance Indicators (5-6 areas)
• Ensure guest’s satisfaction is met through consistently auditing the branch operations on a daily basis
• Enforce operational practices of the branch, making sure it runs smoothly and complies with food safety requirements.
• Ensure all company money is intact as transacted at all times and all transactions accompanied with official receipts
• Ensure quality food and drinks are served to all guests upon dispatch
• Ensure all take away food or drinks are properly packed/covered in accordance with the Food Safety and Hygiene standards.
• Pleasantly dealing with customers to ensure satisfaction
• Ensure proper packaging is done by organizing mis-en-place for take away orders

Performance Indicators (3-5 indicators)
• Food safety
• Integrity
• NPS
• L4L sales
• Margins

Qualifications
• Ability to communicate clearly in English.
• Ability to review P&L
• Able to handle money and operate a point-of-sale system.
• Must be prepared to work under pressure.
• Must have the ability to co-ordinate skills; demonstrate good core ethics and values.
• Must be result oriented, self-driven, articulate, and pro-active.
• Must have the ability to make quick and sound decisions.


Work Hours: 8

Experience in Months: 24

Level of Education: Bachelor Degree

Job application procedure
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