Assistant Branch Manager

Position Overview:

The Assistant Branch Manager assists in the daily operations of the restaurant, ensuring smooth workflow, excellent customer service, overseeing and managing staff schedules and requests, handling inventory, and resolving conflicts.

Duties And Responsibilities:

• Employees should adhere to company rules and fulfill their assigned responsibilities, while also recognizing that their duties may extend beyond the specific tasks outlined.

General Duties & Responsibilities:

• Employees should maintain professional conduct by showing respect and courtesy to all colleagues, adhering to the dress code and using professional communication skills.
• Proper hygiene, accurate attendance and mindful use of company property are also essential for maintaining professionalism.

Core Duties & Responsibilities:

• Assist in the daily operations of the branch, ensuring a smooth workflow and efficient service.
• Focus on staff performance and adherence to health and safety regulatory standards and the company's policies and procedures.
• Assist in monitoring schedule division, allocation of responsibilities among staff.
• Assist in raising requests and documents on Jisr platform and communicating with the Operations and HR Departments on matters related the employees including leaves, violations, vacations, salary and residency issues.
• Supervise and coordinate the relation between the Front of House and Back of House teams to ensure that the cycle of service is functional, professional and according to the given timeframe.
• Communicate with clients to ensure they have a pleasant dining experience.
• Associate in resolving difficulties faced during operations and conflicts between staff.
• Mentor and train staff on corrective actions, monitor performance and conduct performance evaluations in correlation with the Branch manager.
• Assist in monitoring inventory levels, placing orders and managing stock to avoid shortages or wastage.
• Assist in marketing and upselling strategies, promotions.
• Oversee food preparation, portioning and food presentation to safeguard the restaurants professional image.
• Boost team morals during rush hours to remain motivated and proficient.
• Handle opening and closing duties with the Branch Manager and staff.

Qualifications & Skills:

• High school diploma or equivalent (Bachelors Degree in Hospitality or Management is a plus).
• Three years of experience in restaurant management or a similar role.
  
• Strong knowledge of restaurant operations, including food safety standards and customer service best practices.
• Excellent communication skills.
• Attention to detail and problem-solving skills.
• Welcoming and pleasant attitude.