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
• Minimizes 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

Job specifications:

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.

SPECIAL CONDITIONS OF EMPLOYMENT

•     Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well-recognized institution.
•     Have a competent knowledge of Customer Service and people management system.
•      Computer literate in MS Suite.
•     Two or more years of front-of-the-house operations and/or experience as a stand-in manager or Management trainee in the service or food and beverage industry-experience.

Core COMPETENCIES

•    Establishing Focus
•      Providing Motivational Support
•      Fostering Teamwork
•       Empowering and developing Others
•      Flexible and adaptable to new environment.
• Ability to manage Performance
• Interpersonal relationships.
• Result oriented.