Key Responsibilities:

• Ensure that all restaurant policies and procedures, standards specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Ensure company objectives in sales, service quality, appearance of facility and hygiene through training of employees and creating a positive, productive working environment through organizing and supervising regular Branch deep cleaning.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Prevent, handle, and resolve complaints regarding food quality and service.
• Train and review financial statements and activity reports, other performance data to measure productivity of goal achievement to identify areas needing cost reduction or program improvement.
• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
• Prevent and resolve personnel problems.
• Administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures at branch level.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize Branch H.O.D s meetings and offer leadership seeking to develop the team for continuous improvement.
• Managing staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for subordinate staff.

• Ensure that all restaurant policies and procedures, standards specifications, guidelines, and training programs are followed and completed on a timely basis.
• Ensure compliance with health and safety, food preparation and serving, repair and maintenance.
• Ensure company objectives in sales, service quality, appearance of facility and hygiene through training of employees and creating a positive, productive working environment through organizing and supervising regular Branch deep cleaning.
• Adhere to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Prevent, handle, and resolve complaints regarding food quality and service.
• Train and review financial statements and activity reports, other performance data to measure productivity of goal achievement to identify areas needing cost reduction or program improvement.
• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
• Prevent and resolve personnel problems.
• Administer prompt, fair and consistent corrective action for all violations of company policies, rules and procedures at branch level.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Organize Branch H.O.D s meetings and offer leadership seeking to develop the team for continuous improvement.
• Managing staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for subordinate staff.