Branch Manager
# Branch Manager **Buffalo Avenue** · Mandaluyong · `On-site` 🕒 **Статус:** *Опубликовано: сегодня* · *Источник: Indeed* --- ### About the Role JOB DESCRIPTION The Branch Manager is responsible for overseeing the daily operations of the restaurant, ensuring a high level of customer satisfaction, maintaining staff performance, and achieving the restaurant’s financial goals—particularly sales targets. This role involves leadership, strategic planning, and hands-on supervision to drive revenue growth while maintaining food quality, service excellence, and operational efficiency. KEY RESPONSIBILITIES: Staff Leadership & Team Management Hire, train, and supervise front-of-house and back-of-house staff Set clear performance expectations and ensure team accountability. Motivate employees to deliver excellent service and meet sales goals. Schedule staff effectively to balance labor cost and service efficiency. Conduct regular meetings and training sessions for skill development and team alignment. Customer Service & Experience Ensure all guests receive outstanding service in a timely and friendly manner. Respond to customer feedback, concerns, and complaints with professionalism. Create a welcoming atmosphere that encourages repeat business and customer loyalty. Monitor service quality and provide coaching to improve the guest experience. Sales & Revenue Generation Drive the restaurant toward meeting and exceedingly daily, weekly, and monthly sales targets. Monitor sales trends and adjust strategies accordingly (menu optimization, pricing, promotions). Collaborate with the kitchen and service teams to upsell high-margin items. Train staff in suggestive selling and customer engagement techniques. Introduce promotions, loyalty programs, and seasonal offerings to attract more customers. Analyze sales reports and customer data to identify opportunities for growth. Plan and execute local marketing initiatives and community engagement. Financial & Budget Management Prepare and manage budgets, including sales forecasts, labor costs, and operating expenses. Monitor P&L (Profit & Loss) statements and take corrective action when necessary. Implement cost control strategies to maximize profitability (e.g., portion control, waste reduction). Ensure cash handling, billing, and banking procedures are followed accurately. Work with the finance team or owner to review financial performance and make data-driven decisions. Inventory & Supply Chain Management Oversee ordering, receiving, and storing of inventory. Maintain optimal stock levels to avoid overstocking or shortages. Ensure proper storage, rotation, and usage of ingredients (First-In, First-Out – FIFO). Conduct regular inventory audits and report discrepancies or waste. Build good relationships with suppliers to negotiate prices and ensure timely delivery. Compliance & Standards Ensure full compliance with local health, safety, labor, and licensing regulations. Maintain food safety and hygiene standards as per local laws and internal policies. QUALIFICATIONS Bachelor's degree in Hospitality, Business, or a related field is a plus. At least 2 years of restaurant management or supervisory experience . Strong leadership, communication, and people management skills. Knowledge of restaurant operations, customer service, inventory, and food safety. Proficient in POS systems and basic computer applications. Demonstrates integrity, accountability, and a results-driven mindset Job Types: Full-time, Permanent Benefits: Employee discount Health insurance Opportunities for promotion Paid training Pay raise Promotion to permanent employee Work Location: In person
Наблюдалась 2026-09-17, впервые 2026-09-17, источник — Indeed.