About the Role

The Branch or Shop Manager will be responsible for overseeing all aspects of daily shop operations and customer experience. This role is crucial for ensuring the smooth running of the shop, maintaining the Lebanese Bakery and Kitchen’s consistent, high- quality standards in both products and service, and contributing to the growth and reputation of the business within the community. The manager will lead the shop team, manage resources effectively, and ensure an excellent experience for every customer.

Key Responsibilities

• Production
  • Implement production processes and schedules as needed.
  • Oversee the production process to meet delivery timelines.
  • Oversee regular equipment and workspace maintenance.
  • Record data of equipment maintenance and costs.
  • Monitor product standards and implement quality-control programmes.
  • Supervise all activities within the production process, including maintenance and the workforce.
  • Implement and enforce production policies and SOPs.
  • Implement organizational and production changes on an operations level when required.
  • Liaise with the Production Manager and production staff across departments.
  • Ensure that production goals and plans are achieved.
  • Identify major production issues affecting delivery and assist with action plans.
  • Extract production data from the POS system and assist with reporting.
  • Implement actions from production progress reports.
  • Implement action plans to control food and labour costs without compromising quality.
• Quality Assurance & Customer Experience
  • Ensure consistent delivery of top-quality products and service.
  • Uphold organizational standards and values.
  • Maintain strict hygiene and food safety standards.
  • Define and implement service quality standards.
  • Monitor product and service standards daily.
  • Conduct regular quality checks.
  • Ensure cleaning schedules are planned and adhered to.
  • Handle customer feedback and complaints regarding quality and service.
• Shop Operations & Performance Monitoring
  • Monitor shop operations to ensure efficiency.
  • Analyze sales data daily, weekly, and monthly.
  • Track and analyze stock usage.
  • Monitor wastage and shrinkage.
  • Control food and labour costs without compromising quality.
  • Analyze budgets and control operational costs.
  • Identify operational issues and devise action plans.
  • Implement processes for managing and documenting wastage.
  • Prepare and report on key operational metrics.
  • Devise action plans to address performance metrics.
  • Liaise with internal departments regarding branch needs.
• Staff Management & Supervision
  • Supervise and motivate shop employees.
  • Manage staff administration in liaison with HR.
  • Delegate tasks and responsibilities effectively.
  • Monitor and report non-attendance.
  • Initiate and manage disciplinary actions.
  • Participate in recruitment and interviews.
  • Conduct performance management and appraisals.
  • Hold regular team meetings.
• Planning
  • Plan work schedules and staff rotations.
  • Schedule cleaning and basic equipment maintenance.
  • Prepare daily and weekly operational plans.
  • Coordinate stock orders with the Production Manager.
• Training
  • Identify training needs for shop staff.
  • Train staff on products, service standards, and procedures.
  • Train staff on quality, hygiene, and company values.
  • Monitor adherence to standards post-training.
• Stock Control
  • Manage daily stock levels.
  • Order stock from suppliers as required.
  • Conduct quality checks on delivered stock.
  • Ensure safe and compliant stock storage.
  • Monitor stock expiry dates.
  • Conduct stock takes twice monthly.
  • Maintain accurate stock records.
• Hygiene and Safety
  • Assist in implementing SHEQ initiatives.
  • Assist in implementing food safety regulations.
  • Ensure hygiene and safety objectives are met.

Qualifications and Experience Requirements

• Minimum of 3–5 years’ experience in a management or supervisory role within the food service industry.
• Experience in a restaurant, café, or similar customer-facing environment.
• Matric certificate.
• Relevant qualification in hospitality, restaurant management, or operations would be advantageous.

Other Key Skills and Competencies

• Proven ability to lead and motivate a diverse team in a customer-facing environment.
• Excellent organizational and planning skills, with the ability to manage schedules and meet service timelines.
• Strong communication and interpersonal skills, particularly in customer interaction and team leadership.
• Ability to problem-solve and make sound decisions quickly in a dynamic retail or restaurant environment.
• Flexible and adaptable to changing needs and priorities.
• Demonstrated passion for food and customer service.

Additional Duties and Responsibilities
There might be additional responsibilities required of this role depending on the specific needs and future plans of the company. These will be discussed as these needs arise.

Please complete the application form with attached relevant documents. Closing date for submission of CV’s 16 January. If you do not hear back from us in 30 days, please consider your application unsuccessful.

Location: Cape Town, South Africa

Salary: To be discussed with shortlisted candidates