branch manager (a).

staff and provide the efficient / timely service to customers during peak hours.
• Preparing reports at the end of the shift/week, including staff control, food
control and sales
• Controls costs by reviewing portion control and quantities of preparation;
minimizing waste; ensuring high quality of preparation.
• Doing Conducting inventory control for the minimization of and stock of
overstock and also maximize sale and reduce the expiry and wastages.
• Supervise of staff performance regarding/hit the availability of product,
settlement of product and also passed to service customer/ client.
• Coordinating the entire operation of the restaurant during scheduled shifts.
• Managing staff and providing them with feedback. Responding to customer
complaints.
• Ensuring that all employees adhere to the companys uniform standards.
• Meeting and greeting customers and organizing table reservations.
• Organizing and supervising the shifts of kitchen, waiting and cleaning staff
• Maximize sales and profits by setting the standard in excellent Customer
Service.
• Train and supervise staffs.
• Perform quality improvements. Oversee and manage all areas of the restaurant
and make final decisions on matters of importance to guest service.• Ensure positive guest service in all areas. Respond to complaints, taking any
and all appropriate actions to turn dissatisfied guests into return guests. Ensuring that
the Guest Service Standards are achieved. Ensure that proper security
procedures are in place to protect employees, guests and company assets.
Investigate and resolve complaints concerning food quality and services.