Assistant Branch Manager

Key Responsibilities

• Ensure that all restaurant policies, procedures, standard 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 protocols.
• Achieve company objectives in sales, service quality, facility appearance, and hygiene through effective employee training and supervising branch deep cleaning activities.
• Adhere to cash handling and reconciliation procedures in strict accordance with restaurant policies.
• Prevent, handle, and resolve customer complaints regarding food quality and service standards.
• Train and review financial statements, activity reports, and other performance data to measure productivity and identify areas needing cost reduction or improvement.
• Perform regular store audits, including sampling food and drink items to ensure palatability and flavor conformity.
• Prevent and resolve personnel problems and conflicts within the team.
• Administer prompt, fair, and consistent corrective actions for any violations of company policies or rules at the branch level.
• Review operational problems and work procedures to determine ways to improve safety, performance, or service quality.
• Organize Branch Head of Department (H.O.D) meetings and provide leadership to develop the team for continuous improvement.
• Manage staff shifts to ensure balanced operational strength across all departments.
• Conduct regular performance reviews for subordinate staff members.