Branch Manager/ Restaurant Manager

The Branch Manager will be responsible for managing the overall restaurant operations, increasing sales and profitability, controlling costs, maintaining food and service quality, managing staff, and ensuring excellent customer satisfaction. The candidate will be accountable for the smooth functioning and overall performance of the assigned branch.

Key Responsibilities1. Sales & Revenue Management

• Achieve daily, weekly, and monthly sales targets.
• Monitor restaurant sales, customer footfall, average bill value, and overall revenue.
• Develop strategies to increase sales through promotions, upselling, cross-selling, and customer engagement.
• Monitor dine-in, takeaway, online orders, and food delivery platform sales.
• Analyze sales reports and take corrective action to improve business performance.
• Implement company-approved offers and promotional activities.

2. Restaurant Operations Management

• Manage the day-to-day functioning of the restaurant.
• Ensure smooth coordination between the kitchen, service team, cashier, and housekeeping staff.
• Monitor food quality, presentation, portion sizes, and service standards.
• Ensure compliance with company policies, SOPs, hygiene standards, and food safety requirements.
• Maintain proper opening and closing procedures.

3. Staff Management

• Supervise, train, and motivate restaurant employees.
• Manage staff attendance, duty rosters, shifts, and work allocation.
• Ensure discipline, grooming, punctuality, and professional conduct.
• Monitor employee productivity and service performance.
• Coordinate recruitment, onboarding, and training with the HR department.
• Resolve staff issues and maintain a positive working environment.

4. Cost Control & Profitability

• Control food costs, labour costs, wastage, and operational expenses.
• Monitor food consumption, inventory usage, and stock movement.
• Prevent pilferage, unnecessary expenses, and revenue leakage.
• Maintain profitability while ensuring food and service quality.
• Review cost reports and take corrective measures to improve margins.

5. Inventory & Purchase Management

• Monitor daily stock levels and ensure the availability of essential items.
• Coordinate with the purchase and store departments for timely supplies.
• Conduct regular physical stock checks and inventory reconciliation.
• Ensure proper storage, FIFO practices, and expiry-date monitoring.
• Minimize food wastage and report stock discrepancies.

6. Cash Handling & Reporting

• Monitor daily cash collection, billing, refunds, discounts, and payment settlements.
• Ensure accurate billing and proper use of the restaurant POS system.
• Verify daily sales reports and cash closing statements.
• Prevent unauthorized discounts, complimentary items, and billing irregularities.
• Submit daily sales reports and other required operational reports to management.

7. Customer Service & Guest Satisfaction

• Ensure excellent customer service and a positive dining experience.
• Handle customer complaints, feedback, and service-related issues professionally.
• Monitor customer reviews and take action to improve ratings and satisfaction.
• Build customer relationships and encourage repeat visits.
• Ensure quick resolution of customer concerns.

8. Hygiene, Safety & Maintenance

• Maintain cleanliness and hygiene throughout the restaurant and kitchen.
• Ensure staff follow food safety, personal hygiene, and grooming standards.
• Monitor equipment, furniture, utilities, and facility maintenance.
• Report maintenance issues and ensure timely resolution.
• Follow fire safety and workplace safety procedures.

9. Reporting & Coordination

• Submit daily, weekly, and monthly sales and operational reports to management.
• Track branch performance against sales and profitability targets.
• Coordinate with the HR, accounts, purchase, marketing, and operations departments.
• Implement instructions issued by senior management.
• Identify business improvement opportunities and provide regular updates to management.
• Key Performance Indicators (KPIs)Achievement of daily, weekly, and monthly sales targets.
• Growth in revenue, customer footfall, and average bill value.
• Food cost, labour cost, and overall profitability.
• Customer satisfaction and online ratings.
• Inventory accuracy and reduction in food wastage.
• Staff attendance, productivity, and retention.
• Cash accuracy and timely submission of reports.
• Compliance with hygiene, quality, and company SOPs.
• Required Skills & QualificationsGraduate or diploma in Hotel Management, Hospitality, or a related field preferred.
• Previous experience in restaurant or food service operations.
• Strong leadership, communication, and team management skills.
• Knowledge of restaurant sales, inventory, food costing, and POS systems.
• Ability to analyze sales data and achieve business targets.
• Strong problem-solving, customer-handling, and decision-making abilities.
• Willingness to work flexible shifts, weekends, and holid