Operations Lead
1 day ago
Job Summary Responsible for managing Branch Operations, trains employees, prepares reports, and aims at meeting the set budget targets while ensuring all guests are served.Primary Purpose and Scope the Job (Job Role)Oversee, direct, and coordinate the planning, organizing, training, and offer Branch leadership necessary to achieve objectives in sales, operational costs, employee retention, guest service and satisfaction, food quality, cleanliness/Hygiene and overall restaurant sanitation. RequirementsDUTIES AND RESPONSIBILITIES:• Ensure that all restaurant policies and procedures, standards specifications, guidelines, and training programs 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, fun, productive working environment through organizing and supervising 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.• Train and review financial statements and activity reports, other performance data to measure productivity of goal achievement to identify areas needing cost reduction or program improvement.• Sample food and drink items by testing to ensure palatability and flavor conformity through regular store audits.• Prevent and resolve personnel problems.• Administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures at branch level.• Review work procedures and operational problems to determine ways to improve service, performance, or safety.• Organize Branch meetings and offer leadership in seeking to develop the team for continuous improvement.• Managing staff shifts to ensure balanced strength across all departments.• Conduct regular performance reviews for your subordinate staff.• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.• Seeks, listens and responds to Guest feedback. BenefitsQUALIFICATIONS • Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well -recognized institution.• Have a competent knowledge on Customer Service and people management system.• Computer literate in MS Suite.• 2 years or more of operations and/or experience in service or in a food and beverage industry.• Ability to communicate clearly in both English and Kiswahili.• Ability to review P&L.• Ability to mentor, train and develop people.• Strong analytical skills.• Able to handle money and operate a point -of -sale system.• Must be prepared to work under pressure.• Must have the ability to co -ordinate 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. CORE COMPETENCIES• Establishing Focus.• Providing Motivational Support.• Fostering Teamwork.• Empowering and developing Others.• Flexible and adaptable to new environment.• Ability to manage Performance.• Interpersonal relationships.• Result oriented.
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