Hospitality and TourismFull-TimeJunior-level(1-2 yrs)
Job Description
Role Overview
The Branch Supervisor is responsible for maintaining restaurant policies, standards, and guidelines while managing day-to-day front-of-the-house operations. The role involves ensuring compliance with health and safety standards, driving sales and service quality, managing staff performance, resolving guest complaints, and delivering exceptional customer experiences.
Duties and Responsibilities
Ensure that all restaurant policies, procedures, standards, specifications, and guidelines are followed and completed on a timely basis.
Ensure compliance with health and safety regulations, food preparation and serving standards, as well as repair and maintenance.
Drive company objectives in sales, service quality, facility appearance, and hygiene through employee training and organizing regular deep cleaning of the branch.
Adhere to cash handling and reconciliation procedures according to restaurant policies.
Prevent, handle, and resolve guest complaints regarding food quality and service by spending 95% of time on floor coverage.
Sample food and drink items through regular store audits to ensure palatability and flavor conformity.
Prevent and resolve personnel issues.
Ensure set SOPs of cash handling are strictly adhered to.
Take correct takeaway orders and ensure they are correctly dispensed.
Ensure prompt billing and correct change given to guests.
Ensure delivery orders are prepared and picked up on time.
Actively suggestively sell products and introduce new menu items to guests.
Maintain high hygiene standards at the cashier station and ensure cutlery is wiped, polished, and displayed properly.
Oversee the dining area and supervise food and beverage service staff in accordance with established operating policies.
Seek, listen to, and respond to guest feedback.
Qualifications and Experience
Degree or Diploma in Food & Beverage service or an equivalent qualification from a recognized institution.
Two or more years of front-of-the-house operations and/or experience as a stand-in manager or Management trainee in the service or food and beverage industry.
Ability to communicate clearly in English.
Ability to review P&L statements.
Competent knowledge of Customer Service and people management systems.
Computer literate in MS Suite.
Ability to handle money and operate a point-of-sale (POS) system.
Core Competencies
Establishing focus and providing motivational support
Fostering teamwork and empowering/developing others
Flexible and adaptable to new environments
Ability to manage performance and maintain strong interpersonal relationships
Result-oriented, self-driven, articulate, and proactive
