Senior Branch Manager at Ocean Basket

The job holder is responsible for overseeing restaurant floor activities and ensuring maintenance of agreed standards. All activities will comply with all legal, Brand, SOPS and professional requirements.

Responsibilities

• Oversee the managing FOH staff and having sectional meetings with staff
• Ensure all the departments are well stocked for the day and handle their issues and quality
• Assist when necessary on the floor when BOH duties are completed
• Handle disciplinary issues at the floor level and escalate when need be
• Make restaurant supply orders to supplier and CPU accordingly
• Plan and forecast on the stocking of products for the day
• Perform daily banking functions
• Conduct performance management for restaurant employees
• Ensure all the restaurant documentations are up to date and renewed accordingly
• Implementing, and instilling in their teams, company policies, procedures, ethics, etc;
• Handling customer complaints and queries;
• Working to ensure standards of hygiene are maintained and that the restaurant complies with health and safety regulations;
• Ensuring high standards of customer service are maintained;
• Preparing reports and other performance analysis documentation;
• Reporting to and attending regular meetings with area managers or head office representatives;
• Operational management: organizing stock and equipment, ordering supplies and overseeing building maintenance, Cleanliness and security;
• Financial management: planning and working to budgets, maximizing profits and achieving sales targets set by head office, controlling takings in the restaurant

Qualifications                   

• Degree in Hotel Management or related field from a recognized Institution
• Must be computer literate
• 3-5 years’ experience in Food and Beverage service with a managerial experience of not less than 2 years;
• Knowledge in budgeting, forecasting and management of costs
• Be conversant with advanced principles of food and beverage management, revenue management and cost control.
• Communication and leadership skills
• Ability to manage personnel and meet financial targets
• Guest-oriented and service-minded