Restaurant Head

About the role

The Restaurant Head manages daily branch operations for a restaurant, ensuring smooth and efficient store and restaurant activities. This role involves leading and supervising staff, overseeing financial management, maintaining operational standards, and driving sales performance across the branch.

Key responsibilities

• Manage daily branch operations, ensuring smooth and efficient store and restaurant activities.
• Lead and supervise staff, including scheduling, training, coaching, and performance evaluation.
• Ensure excellent customer service and address customer concerns promptly.
• Oversee cash handling, daily collections, deposits, petty cash, and required financial reports.
• Monitor inventory, supplies, purchasing, product displays, and stock levels.
• Ensure compliance with food safety, sanitation, quality, and operational standards.
• Monitor branch cleanliness, equipment, maintenance, and proper wine storage conditions.
• Analyze sales reports and recommend strategies to improve sales, customer engagement, and profitability.
• Coordinate with Marketing, Purchasing, and Finance departments.
• Prepare and submit required daily, weekly, and monthly reports.

About you

• Graduate of HRM, Business, or related course.
• At least 3 years of experience in restaurant operations.
• Strong leadership, communication, customer service, and problem-solving skills.
• Highly organized, results-driven, and commercially aware.
• Ability to lead, motivate, and develop a team.
• Willing to be assigned to any Terry's branch.

Benefits

• Service Charge
• HMO upon regularization
• Paid Leaves upon completion of 1 year of service