Branch Manager- Restaurant - Abu Dhabi, United Arab Emirates - Teccodd

Description

To build an effective, efficient and driven team, who not only achieves the set targets but does so by adhering to the Company values and culture. The Branch Manager is responsible for ensuring that their team is motivated, disciplined and able to meet goals and objectives, in a timely manner and to contribute to the overall vision and mission of the organization.

Specific Roles and Responsibilities

• Results Focus :Meets restaurant financial objectives by forecasting requirements; preparing budgets;
• scheduling expenditures; analysing performance data and variances;
• Controls costs by effective inventory management, minimizing waste, ensuring correct and safe use of machines and equipment, planning and monitoring preventative maintenance and ensuring adherence to SOPs and production standards.
• Maximizes profitability by ensuring accurate, efficient recording and processing of orders and production of all menu items in line with the Companys production and quality standards
• Work closely with Management to meet revenue targets by ensuring high guest satisfaction,effective store-based marketing techniques and maximising opportunities for new business 
• Identifies and establishes sources and means of acquiring new customers
• Implements appropriate strategies to resolve adverse trends and improve sales
• To ensure that a professional service is provided to all guests, facilitating orders for food and beverages through dine-in, take away and delivery;
• Handles and resolves all complaints in an effective and efficient manner, in line with the Company standards and guest satisfaction requirements
• Handles all customer queries and requests in a sufficient manner
• Provide sufficient support and training to all team members, to ensure that Customer Service standards are maintained at all times
• Audits inventory levels to ensure product availability, and orders products as necessary on a daily, weekly and monthly basis
• Ensures inventory management is effectively carried out within the restaurant to minimize wastage and maintain effective and efficient space management
• Regularly meets and discusses guest feedback, wastage and restaurant activities with the Senior Chef to maximise quality, service and efficiency; ensures a high level of communication between Service and Kitchen teams
• Conducts a comprehensive daily review of all aspects of outlet operations, including but not limited to:

- Documentation: Reviews all reports, checklist and operational documentation, addresses gaps, if any, and follows up with respective department or team member staff to ensure compliance and closure

• Service Quality: monitors all transactions, feedback, suggestions and incidents, personally
• interacts with all dine-in guests, and resolves all guest complaints, issues, queries and
• concerns, recording the issue and resolution ion the incident register provided;
• - Inventory Management: Continuously reviews stock ordering vs. sales and consumption levels, and ensures appropriate levels of food, packaging and disposables are available at all times;
• - Always Focused on Increasing Efficiency: Seeks assistance for delays or issues in stock delivery; ensuring sufficient staffing at peak hours to maintain service standards and achieve  Company delivery objectives
• - Equipment Maintenance: Ensures that all staff follow the Equipment Usage SOPs and
• regularly checks the operation of all equipment in the Branch, visibly checks the condition
• of equipment, ensures regular preventative maintenance of critical systems and equipment
• and maintains a high level of attention to all equipment usage, cleaning and storage.
• - Contractor & Maintenance: Liaises with contractors and ensures work is carried out on time,
• correctly, to the required standard and does not affect the ongoing operations of the outlet
• Compliance: Ensures all teams adherence to stipulated SOPs across all services, and corrects actions as necessary
• Delivery Planning & Dispatching: Ensures all details are accurately recorded in the Delivery
• Tracker, ensures all drivers are following stipulated SOPs and that sufficient coordination and communication is maintained between Service and Kitchen teams to ensure smooth and timely expectation of orders
• - Marketing Validity & System Accurateness: Monitors marketing or promotional programs,as well an menu listings and details for validity and accuracy, and ensures any deviations are highlighted to management
• Strictly ensures that Company policies and procedures regarding the handling of cash,property, products and equipment are followed at all times and without compromise
• Remains aware and attentive, to ensure safe working conditions and environment is maintained
• Remains alert to operational and human resource requirements, presenting requests for additional resources to management in detail and with sufficient time to effect.
• Actively sources and refers all potential candidates to HR
• Ensure all information and notices provided by HR or Senior Management are appropriately communicated to all staff as necessary and appropriate;
• Ensures high level of communication, understanding and compliance to all policies and procedures by the Branch team
• Identifies and establishes sources of strategic alliances and partnerships
• Liaises with potential products and services providers to obtain new information, prices and product information
• Liaises with HR department for Training and Development needs and requirements of the team
• Attends applicable and approved networking events to represent the Company Interacts with all guests
• Prepare the weekly of bi-weekly duty roster for all teams, ensuring appropriate level of staffing and resource utilisation, in order to achieve Company service objectives and in consideration of peak operational times;
• Periodically evaluate the team development progress with Senior Managers;
• Ensure that a one to one discussion is conducted with each team member on a regular basis (every 2 months);
• Evaluate the teams performance and take corrective actions where required, utilising the support and assistance of the Operations and HR departments;
• Evaluate all team members training requirements by assessing their present skill set and identifying gaps or areas for improvement. Coordinate all training requirements with HR in line with each team members training plan;
• To deal with all issues, disputes, conflicts, discretions of team members, professionally, fairly and discretely, keeping in mind the best interests of the Company and the overall Branch Team;
• To immediately report to Senior Management or HR as soon as they become aware of an issue with any team members that may adversely affect the reputation of the Company, safety of the team member or other team members and guests, or any instance where there has been a breach of the law or significant breach of Company Policies;
• Motivate the team to adhere to the Company Values and Policies and Procedures;
• Ensure overall team attitude and morale is positively maintained and guided in the right direction for the overall benefit of the team and the Company;
• Provide initial approval on all team requests: Leave, Travel, Other benefits
• Coordinate with HR to deal with Disciplinary Issues according to the defined procedures
• Conduct a Daily Team Briefing to ensure regular communication amongst team, attentiveness to performance issues and expectations, communication from Head Office, and to discuss relevant Branch specific issues

Pre-requisites

• Graduate in Hospitality, Travel and Tourism, or Hotel Management
• 7-15 years of minimum experience in a restaurant or related industry
• Minimum 2 years of experience in a management role within a restaurant or hotel
• Fluent in English (Speaking, Reading, Wiring)
• Character requirements
• - Pleasing Personality: Positive, Energetic, Motivated & Optimistic
• - Courteous, Respectful & Polite
• - Excellent attention to detail, observation and memory
• - Shows Compassion and is caring and driven
• - Able to demonstrate a clear passion for the F&B and Service Industry
• - Excellent face-to-face and telephone communication skills
• - Ability to handle significant stress and pressure
• - A good listener, and able to consider all information
• - Flexible and willing to work long hours
• - Advanced knowledge of Microsoft Office package -Word, Excel and Power Point