Hospitality and TourismFull-TimeJunior-level(1-2 yrs)
Job Description
Role Overview
Java House is looking for a Branch Supervisor for its Meru branch. The role is responsible for supporting daily restaurant branch operations, ensuring compliance with restaurant policies, health and safety standards, customer service quality, and overall operational efficiency.
Duties and Responsibilities
Ensure that all restaurant policies and procedures, standards specifications, and guidelines 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, productive working environment through organizing and supervising regular 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.
Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.
Prevent and resolve personnel problems.
Minimise guest complaints by ensuring all guests are served by spending 95% of time on floor coverage.
Ensure that the set SOPs of cash handling are adhered to.
Take correct takeaway orders and ensure they are correctly dispensed.
Ensure prompt billing is done and correct change is given.
Ensure delivery orders are prepared and picked on time.
Suggestive selling products and introduction of new ones to guests.
Maintain high hygiene standards at the cashier station.
Ensure cutlery is wiped, polished, and well displayed at the respective stations.
Oversee the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
Seek, listen, and respond to Guest feedback.
Qualifications & Requirements
Ability to communicate clearly in English.
Ability to review P&L.
Able to handle money and operate a point-of-sale system.
Must be prepared to work under pressure.
Must have the ability to coordinate 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 from a well-recognized institution.
Have competent knowledge of Customer Service and people management systems.
Computer literate in MS Suite.
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.
