Branch Manager – Restaurant Operations | F&B

We are seeking an experienced and results-oriented Branch Manager to lead and oversee all aspects of our outlet’s operations. This role requires driving sales and revenue growth, managing the team effectively, ensuring an exceptional customer experience, maintaining inventory and financial controls, and upholding strict compliance with company policies, hygiene, quality, and food safety standards.

Key Responsibilities

Branch Operations:
Manage daily branch activities to ensure smooth and efficient workflow. Coordinate between sales, front-end, production, and support teams to guarantee product availability, quality, and timely service. Ensure all operations comply with company policies and standard operating procedures (SOPs).

Team Leadership & Management:
Lead, supervise, and motivate branch staff to meet operational and sales goals. Prepare staff schedules, manage attendance, and assess manpower needs. Monitor employee performance through regular evaluations and provide ongoing training, coaching, and development. Handle disciplinary issues and resolve conflicts professionally.

Sales & Revenue Management:
Achieve and surpass monthly sales and revenue targets. Track daily sales performance to identify improvement opportunities. Develop and implement strategies to boost sales and profitability, including upselling, cross-selling, promotions, and customer engagement initiatives. Analyze sales trends and report insights to management.

Customer Experience:
Maintain consistently high standards of customer service. Address escalated complaints promptly and ensure timely resolution. Gather and monitor customer feedback to identify areas for enhancement. Uphold the brand image and ensure service excellence at all times.

Financial Control & Reporting:
Oversee cash handling, billing, closing procedures, and daily financial reconciliation. Maintain proper controls over cash and transactions. Monitor branch expenses and control operational costs. Prepare and submit daily, weekly, and monthly operational and sales reports. Identify and escalate financial discrepancies as necessary.

Inventory & Stock Management:
Monitor inventory levels of raw materials, finished goods, and packaging. Ensure proper stock receiving, storage, issuance, and rotation. Coordinate with production and procurement teams for stock planning and replenishment. Minimize wastage, spoilage, and stock discrepancies. Maintain accurate inventory records and stock controls.

Compliance & Quality Assurance:
Ensure strict adherence to company SOPs, hygiene standards, and food safety requirements, including HACCP and GMP. Maintain cleanliness, sanitation, and safety standards throughout the branch. Prepare the outlet for internal and external inspections or audits. Address and report any quality, hygiene, or compliance issues immediately.

Operations Improvement:
Identify operational gaps and implement corrective and preventive measures. Enhance efficiency through effective use of manpower, resources, and equipment. Monitor operational KPIs and take timely action to improve performance. Collaborate with Head Office and relevant departments for updates, requirements, and support. Contribute to continuous improvement initiatives within the branch.

Required Qualifications & Experience
A Bachelor’s degree in Business Administration, Hospitality Management, Operations Management, or a related field is essential. Candidates should have 4 to 6 years of experience in restaurant, QSR, bakery, café, or food-chain operations, preferably managing a high-volume outlet or branch. Experience with established food brands is highly desirable. Proven skills in team management, sales, inventory control, and branch operations are required. A strong understanding of customer service, operational controls, and compliance standards is necessary to succeed in this role.