Background information about the job or company

Our client, a well-established and growing fast-casual restaurant brand, is looking for an experienced and results-driven Branch Manager to oversee the day-to-day operations of one of its Nairobi branches.

The successful candidate will be responsible for ensuring excellent customer experience, efficient restaurant operations, team performance, sales growth, cost control and compliance with operational standards.

This is a hands-on leadership role suited to an individual who can manage people, drive performance and maintain high standards in a busy restaurant environment.

Responsibilities or duties

• Oversee the day-to-day operations of the assigned restaurant branch.
• Lead, supervise, coach and motivate the branch team.
• Ensure excellent customer service and consistently high service standards.
• Drive branch sales, revenue growth and achievement of business targets.
• Monitor staff productivity, attendance, performance and discipline.
• Manage shift operations and ensure adequate staffing at all times.
• Ensure food quality, presentation and service standards are consistently maintained.
• Monitor stock levels, usage, wastage and inventory controls.
• Ensure proper cash handling, sales reconciliation and adherence to financial controls.
• Monitor branch expenses and support effective cost management.
• Handle customer complaints and ensure timely resolution.
• Ensure compliance with food safety, health, hygiene, security and company operating standards.
• Conduct regular team briefings and communicate operational priorities.
• Analyse branch performance and prepare regular reports for management.
• Identify operational challenges and implement practical solutions.
• Coordinate with kitchen, service, procurement, finance and other relevant teams.
• Support promotions and initiatives designed to increase branch traffic and sales.
• Ensure the branch is clean, organised and ready for customers throughout operating hours.
• Maintain a positive, professional and high-performance team culture.

Qualifications or requirements

• Minimum 3 - 5 years experience in restaurant, hospitality, food service or related operations, with proven supervisory or management experience.
• Demonstrated experience managing a busy restaurant, outlet or hospitality operation.
• Proven ability to lead teams and drive sales performance.
• Strong understanding of customer service and hospitality standards.
• Experience in stock control, inventory management and wastage reduction.
• Good understanding of cash handling, sales reconciliation and operational controls.
• Strong problem-solving and decision-making abilities.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Strong organisational and multitasking skills.
• Good computer skills and ability to work with operational reports.
• A Diploma or Degree in Hospitality Management, Business Administration, Hotel Management or a related field will be an advantage.
• Must be willing to work flexible shifts, weekends and public holidays as required by the nature of restaurant operations.

Any other provided details

We are looking for more than someone who can simply open and close a restaurant.

The ideal Branch Manager should be a commercially minded people leader who can answer questions such as:

How do we increase sales?

How do we improve customer experience?

How do we reduce wastage and unnecessary costs?

How do we improve staff productivity?

How do we keep the branch operating smoothly during peak hours?

If you have a proven record of running a busy restaurant and delivering measurable results, this could be your next opportunity.

• Oversee the day-to-day operations of the assigned restaurant branch.
• Lead, supervise, coach and motivate the branch team.
• Ensure excellent customer service and consistently high service standards.
• Drive branch sales, revenue growth and achievement of business targets.
• Monitor staff productivity, attendance, performance and discipline.
• Manage shift operations and ensure adequate staffing at all times.
• Ensure food quality, presentation and service standards are consistently maintained.
• Monitor stock levels, usage, wastage and inventory controls.
• Ensure proper cash handling, sales reconciliation and adherence to financial controls.
• Monitor branch expenses and support effective cost management.
• Handle customer complaints and ensure timely resolution.
• Ensure compliance with food safety, health, hygiene, security and company operating standards.
• Conduct regular team briefings and communicate operational priorities.
• Analyse branch performance and prepare regular reports for management.
• Identify operational challenges and implement practical solutions.
• Coordinate with kitchen, service, procurement, finance and other relevant teams.
• Support promotions and initiatives designed to increase branch traffic and sales.
• Ensure the branch is clean, organised and ready for customers throughout operating hours.
• Maintain a positive, professional and high-performance team culture.

• Proven ability to lead teams and drive sales performance.
• Strong understanding of customer service and hospitality standards.
• Experience in stock control, inventory management and wastage reduction.
• Good understanding of cash handling, sales reconciliation and operational controls.
• Strong problem-solving and decision-making abilities.
• Excellent communication and interpersonal skills.
• Ability to work under pressure in a fast-paced environment.
• Strong organisational and multitasking skills.
• Good computer skills and ability to work with operational reports.

• Minimum 3 - 5 years experience in restaurant, hospitality, food service or related operations, with proven supervisory or management experience.
• Demonstrated experience managing a busy restaurant, outlet or hospitality operation.
• A Diploma or Degree in Hospitality Management, Business Administration, Hotel Management or a related field will be an advantage.
• Must be willing to work flexible shifts, weekends and public holidays as required by the nature of restaurant operations.