Job Description
Responsible for overseeing daily operations of the restaurant branch, ensuring excellent customer service, profitability, staff performance, and compliance with company standards.
Responsibilities
Oversee day-to-day restaurant operations (front and back of house)
Manage, train, and supervise staff across departments
Monitor sales performance and drive revenue growth
Control costs, budgets, and inventory
Ensure high standards of food quality, service, and cleanliness
Handle customer complaints and ensure guest satisfaction
Ensure compliance with health, safety, and hygiene regulations
Prepare and submit operational and financial reports to management
Coordinate staff scheduling and duty rosters
Implement company policies, promotions, and standard operating procedures
Liaise with head office/other departments (HR, procurement, marketing).
Education
HND / Bachelor''s Degree in Hospitality Management, Business Administration, or related fields.
Experience
3–5 years'' experience in restaurant/hospitality management, with at least 1–2 years in a supervisory or managerial role.
Skills
Strong leadership and people management
Business/financial acumen (budgeting, P&L management)
Customer service orientation
Problem-solving and decision-making
Organizational and multitasking skills
Good communication and interpersonal skills.
Other Requirements:
Strong knowledge of restaurant operations and industry trends
Flexibility to work shifts, weekends, and holidays
Integrity and accountability in handling branch finances/inventory.