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BRANCH SUPERVISOR AT JAVA HOUSE

Branch Supervisor Job Description

Summary of Work Environment

The Branch Supervisor is responsible for managing branch operations, handling cash, and ensuring excellent guest service. Key tasks include taking phone orders, overseeing floor coverage, and maintaining hygiene standards.

Duties and Responsibilities

  1. Branch Operations Management:
    • Oversee, direct, and coordinate planning, organizing, and leadership to achieve objectives in sales, operational costs, guest service, and overall restaurant sanitation.
    • Ensure compliance with health and safety regulations, food preparation standards, and repair/maintenance procedures.
    • Train employees and create a positive working environment.
  2. Cash Handling and Billing:
    • Adhere to cash handling and reconciliation procedures.
    • Ensure prompt billing and correct change for guests.
    • Handle delivery orders efficiently.
  3. Guest Satisfaction and Quality Assurance:
    • Minimize guest complaints by prioritizing floor coverage.
    • Sample food and drink items to ensure palatability and flavor conformity.
    • Suggestively sell products and introduce new items to guests.
  4. Hygiene and Cleanliness:
    • Maintain high hygiene standards at the cashier station.
    • Ensure cutlery is wiped, polished, and well displayed.
    • Oversee dining area and supervise food and beverage service staff.

Key Accountabilities

    1. Guest Satisfaction Audits:
      • Regularly audit branch operations to ensure guest satisfaction.
      • Enforce operational practices and compliance with food safety requirements.
    2. Financial Integrity:
      • Safeguard company money during transactions.
      • Ensure all transactions are accompanied by official receipts.
    3. Quality Assurance:
      • Serve quality food and drinks to guests.
      • Properly pack take-away orders according to food safety standards.
    4. Customer Interaction:
      • Pleasantly deal with customers to ensure satisfaction.
      • Organize mise-en-place for take-away orders.

 

  Performance Indicators (3-5 indicators)

  •    Food safety
  •    Integrity
  •    NPS
  •     L4L sales
  •     Margins

 

Job specifications:

Qualifications

  • Ability to communicate clearly in English.
  • Ability to review P&L
  • 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.

 

SPECIAL CONDITIONS OF EMPLOYMENT

  •     Must have a degree/diploma in food & Beverage service or an equivalent of the same from a well-recognized institution.
  •     Have a competent knowledge of Customer Service and people management system.
  •      Computer literate in MS Suite.
  •     Two or more years of front-of-the-house operations and/or experience as a stand-in manager or Management trainee in the service or food and beverage industry-experience.

 

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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