Primary Purpose and Scope the Job (Job Role)-

Oversee, direct, and coordinate the planning, organizing, training, and offer Branch leadership necessary to achieve objectives in sales, operational costs, employee retention, guest service and satisfaction, food quality, cleanliness/Hygiene and overall restaurant sanitation.

Duties and 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, fun, productive working environment through organizing and supervising 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 any and 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 meetings and offer leadership in seeking to develop the team for continuous improvement.
• Managing staff shifts to ensure balanced strength across all departments.
• Conduct regular performance reviews for your subordinate staff.
• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Seeks, listens and responds to Guest feedback.

Job specifications:

Qualifications

• Ability to communicate clearly in both English and Kiswahili.
• Ability to review P&L.
• Ability to mentor, train and develop people.
• Strong analytical skills.
• Able to handle money and operate a point-of-sale system.
• Must be prepared to work under pressure.
• Must have the ability to co-ordinate skills; demonstrate good core ethics and values.
• Must be result oriented, self-driven, articulate and pro-active.
• Must have the ability to make quick and sound decisions.
• Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well-recognized institution.
• Have a competent knowledge on Customer Service and people management system.
• Computer literate in MS Suite.
• 2 years or more of operations and/or experience in service or in a food and beverage industry