Branch Manager (Restaurant)

Job title : Branch Manager (Restaurant)

Job Description

• Responsible for overseeing daily operations of the restaurant branch, ensuring excellent customer service, profitability, staff performance, and compliance with company standards.

Responsibilities

• Oversee day-to-day restaurant operations (front and back of house)
• Manage, train, and supervise staff across departments
• Monitor sales performance and drive revenue growth
• Control costs, budgets, and inventory
• Ensure high standards of food quality, service, and cleanliness
• Handle customer complaints and ensure guest satisfaction
• Ensure compliance with health, safety, and hygiene regulations
• Prepare and submit operational and financial reports to management
• Coordinate staff scheduling and duty rosters
• Implement company policies, promotions, and standard operating procedures
• Liaise with head office/other departments (HR, procurement, marketing).

Education

• HND / Bachelor's Degree in Hospitality Management, Business Administration, or related fields.

Experience:

• 3–5 years' experience in restaurant/hospitality management, with at least 1–2 years in a supervisory or managerial role.

Skills:

• Strong leadership and people management
• Business/financial acumen (budgeting, P&L management)
• Customer service orientation
• Problem-solving and decision-making
• Organizational and multitasking skills
• Good communication and interpersonal skills.

Other Requirements:

• Strong knowledge of restaurant operations and industry trends
• Flexibility to work shifts, weekends, and holidays
• Integrity and accountability in handling branch finances/inventory.