Branch Operations Head (Senior Level), Laguna

Key Responsibilities

Operations Management

• Oversee daily branch operations to ensure smooth, efficient, and consistent service delivery.
• Ensure compliance with company policies, standard operating procedures (SOPs), and food safety regulations.
• Implement operational strategies to improve productivity, quality, and customer satisfaction.
• Monitor branch performance and initiate corrective actions when necessary.

Financial & Business Performance

• Manage branch budgets, sales targets, cost controls, and profitability.
• Analyze financial reports (sales, food cost, labor cost, wastage) and implement improvement plans.
• Ensure accurate inventory management and minimize losses, pilferage, and wastage.

People Management & Leadership

• Lead, coach, and develop Branch Managers, Supervisors, and key staff.
• Ensure proper manpower planning, staff productivity, and performance management.
• Enforce company rules, discipline, and code of conduct.
• Conduct regular performance reviews and recommend training and development programs.

Quality Assurance & Compliance

• Ensure strict adherence to food safety, sanitation, and hygiene standards (e.g., DOH, FDA, HACCP, company standards).
• Conduct regular branch audits and inspections to ensure compliance.
• Address customer complaints and ensure timely resolution.

Customer Experience

• Drive high standards of customer service and brand representation across all branches.
• Monitor customer feedback and implement service improvement initiatives.
• Ensure consistent food quality, presentation, and service standards.

Strategic & Continuous Improvement

• Recommend and implement process improvements and best practices.
• Support new branch openings, renovations, and operational rollouts.
• Coordinate with Support Departments such as HR, Finance, Supply Chain, and Marketing.

Qualifications

• Bachelors Degree in Business Administration, Hospitality Management, Food Service Management, or related field.
• Minimum of 58 years of progressive experience in food industry operations, with at least 3 years in a senior or multi-branch leadership role.
• Strong knowledge of food operations, inventory control, cost management, and food safety standards.
• Proven leadership, people management, and decision-making skills.
• Excellent analytical, communication, and problem-solving abilities.
• Willing to travel and oversee multiple branches as required.

Key Competencies

1. Strategic Thinking
2. Leadership & Team Development
3. Operational Excellence
4. Financial Acumen
5. Customer-Centric Mindset
6. Compliance & Risk Management