Branch Manager

Ensure that all restaurant policies and procedures, standards specifications, guidelines, and training programs 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.
Train and review financial statements and activity reports, other performance data to measure productivity of goal achievement to identify areas needing cost reduction or program improvement.
Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
Prevent and resolve personnel problems.
Administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures at branch level.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Organize Branch H.O.D s meetings and offer leadership seeking to develop the team for continuous improvement.
Managing staff shifts to ensure balanced strength across all departments.
Conduct regular performance reviews for subordinate staff.

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