I. Systems Management

• Works under the overall supervision of the Branch Head with the purpose of ensuring growth and profitability by controlling costs and building sales volume.

II. Cost Management (Food, Labor & Opex)

• Assists the Branch Head in the security of program, employees, and customers.
• Assists the Branch Head to ensure efficient and proper implementation of inventory management in the store, including stock control, production control, delivery schedules, stock availability, inventory management reports and records, food cost accountabilities, and other control procedures.

III. Sales Building

• Ensures monthly sales targets are met through daily monitoring of sales results.

IV. Customer Service

• Leads and directs employees to ensure company standards of operations are met.
• Provides managerial direction as necessary to maintain high standards in product quality, service, cleanliness, atmosphere, and equipment maintenance.

V. People Management

• Ensures the store is compliant with all appropriate local and national regulations regarding hours of work, wages, sanitary permits, working permits of employees, and fair employment laws.

VI. Administrative Tasks

• Assists the Branch Head in the administration of management reports and records.
• Ensures accurate, updated, and punctual submission of reports as required by the company.

Qualifications:

• At least 3–4 years of experience in a related field
• Bachelor’s/College Degree in HRM or any Business-related course
• Knowledgeable in various restaurant operations facets
• Strong leadership skills
• Preferably with experience as a Restaurant Manager or Branch Manager in the Food & Beverage Services Industry