Job Description
Supports the Branch Manager in overseeing daily restaurant operations, ensuring smooth service delivery, staff supervision, and adherence to company standards in the manager''s absence or as delegated.
Responsibilities
Assist in supervising day-to-day front and back of house operations
Support staff scheduling, training, and performance monitoring
Step in for the Branch Manager during absences
Monitor stock levels, cost control, and cash handling procedures
Ensure compliance with food safety, hygiene, and service standards
Address customer complaints and escalate issues where needed
Support implementation of company policies and promotions
Assist in preparing operational and sales reports
Coordinate between departments (kitchen, service, cleaning staff)
Education
OND/HND/Bachelor''s degree in Hospitality Management, Business Administration, or related field
Experience
2–4 years'' experience in restaurant/hospitality operations, with prior supervisory exposure
Skills
Leadership and supervisory skills
Customer service orientation
Organizational and time management skills
Problem-solving abilities
Good communication and interpersonal skills
Basic financial/inventory management knowledge
Other Requirements:
Flexibility to work shifts, weekends, and holidays
Ability to work under pressure and multitask
Integrity and accountability in handling branch operations