Branch Manager (KRA)

KEY RESULT AREAS (KRA)

1. SALES AND PROFITABILITY VS. BUDGET
Achieve 100% of the daily sales
Achieve 100% beverage cost target for the day
2. ENSURE DELIVERY OF QFSC TO CUSTOMERS
2.1Service
Monitor critical concerns in service and develop
action plans for implementation
Display good customer relations and manifest
through product knowledge
Ensure customer satisfaction s they leave the
branch
Handle customer complaints effectively and
efficiently
Implement action plans on MIC/MGA critical
findings
Double check quality of drinks before serving
2.2Food Quality
Monitor critical food concerns and ensure the
preparation and implementation of action
plans
Prepare feedback, recommendation and suggestion
to PRD as to the improvement of food quality
Ensure availability of stocks and quality of food
before serving to guests.
Responsible in the preparation of production
forecast
and bar stock level
Prepare daily requisition and order raw materials
and
other kitchen supplies
Check inventory of raw foods, cooked, and
groceries
plus bar concerns
Monitor and document spoilages, wastes, and
other
food concerns
Responsible in the compliance to menu standards
Ensure kitchen personnels compliance to standard
recipes
Impose and monitor the use of
production guide
Deliver high quality products, efficient, fast,
and friendly service.
2.3 Cleanliness
Check and monitor branch
preparations prior to

WEIGH
T

REMARKS

opening and throughout the shift

Ensure cleanliness and orderliness
of the Dining area
anytime of the day as well as the kitchen and
wash
area
Monitor proper garbage disposal
Check and monitor kitchen staff
compliance to the
daily maintenance schedule
Performs travel path to ensure the
branch cleanliness
throughout the shift
2.4 Maintenance
Preparation and prompt attendance
to daily
maintenance concerns
Ensures immediate action on
maintenance
requirements of the branch. Seek BM/AM
approval
on P.O. for job out contractors
Prepare and implement action plans
on any building
and equipment concern noted in the MIC/MGA
or
any customer complaint
3. PEOPLE MANAGEMENT
Monitor employees schedule, approve leave
applications, change of schedule, etc. This is
also applicable to kitchen staff
Submit manpower request form (MRF) to HRD
for replacement, new position, etc.
Impose employee discipline of the branch by
administering disciplinary measures to erring
employees
Monitor contract expiration in coordination
with HRD
Orient and train newly hired employees
Monitor on-the-job trainees (OJT)
Evaluation and confirmation of trainees (Dining
and Kitchen)
Maintain and upkeep training materials at the
branch
Conducts briefing with Dining and Kitchen staff
prior to opening

4. COST/WASTE CONTROL
Monitor food and bar cost by ensuring daily
compliance to SOPs on inventory/purchasing
controls
and schedules
Check par stock against sales/consumptions
Prepares weekly marterlist
Implement control measures to minimize pilferage,
losses, discrepancies, and wastages
Does daily monitoring of utilities such as water
and
record consumption in logbook
Controls issuance of consumable office and dining
supplies
5. CASH CONTROL
Conducts sales reading when on closing shift
Ensures timely deposit of daily sales and
proper disbursement of funds for authorized
uses
Ensures that loose change fund is maintained
intact and is not used for other purposes
Control the petty cash fund and make sure
that policies on disbursement are strictly
complied with
6. REPORTS/DOCUMENTS FOR SUBMISSION/
APPROVAL (10%)
6.1 Daily
- Customer count and breakages
- Report on customer complaints
- Bank deposits on daily sales
- Beginning/ending inventory
- Cashiers report duly noted by BM
- Food cost consumption report
- Daily receiving report
- Branch Performance Summary
6.2 Weekly
- Marketlist
- Purchase order
Report on Suppliers Performance
- Wastage Report
- Training Updates
6.3 Monthly
- Manpower update
- Monthly inventory report
- Liquidation reports
- Food and labor costs
- Shift schedule for the month

As Branch Manager, I fully understand that achieving a negative mark on any of the above items mean
that I failed to perform my duties and responsibilities and shall be subject to corresponding offense

based on the company code of conduct. I further agree that my failure to comply with the above shall
mean that I am amenable to the corresponding sanction and penalty.
Conforme:
Date:
Employee Name/Signature

Note: Management reserves the right to change, revise this JD through a memorandum duly acknowledge by the employee
concerned