Restaurant Manager
3 days ago
Financial Management
Responsible in achieving the target sales and profitability of the restaurant. Prepare and Analyze profit and loss statement and identifies root causes of variances and opportunities to improve sales and performance. Responsible in hitting the target Labor Cost and Food Cost set by the management. Prepares store budget based on company targets, expenditure targets and revenue projection. Manages the resources of the store (manpower, machine, method, materials and money) and monitors cost to ensure maximum utilization of resources and optimum operations efficiency Controls costs by reviewing portion and quantities of food preparation, minimize waste and ensure high quality food preparation. Continuously seek improvement in all aspects of the restaurant in order to reduce cost and improve product quality. Ensure store funds and sales are properly deposited and accounted for in compliance with Cash handling policiesOperations Management
Plans programs and strategies, and directs over – all operations to promote customer loyalty and achieve the sales target of the restaurant on a monthly and yearly basis. Act as Product and Service Quality Managers Ensures Restaurant is passing the Quarterly Audit by Total Quality Management Department (Spot Cash and Rev Audit). Ensures that all companywide programs and local store marketing initiatives are properly implemented. Reviews and identifies opportunities for operations and process improvement. Executes crisis prevention and management protocols. Set ups and implements store security procedures and designs appropriate preventive measures. Ensures that the store is in full compliance with local health and other government requirements. Make sure that restaurant equipment’s are being maintained and handled properly. Oversees proper physical ending inventory. Implements the standard cleanliness and sanitation procedures for all stations. Reports and take immediate response on any injury or incident as soon as possible so actions can be taken by the appropriate Department (HR & Ops). Maintain a safe, clean and comfortable environment for team members, customers and employees in accordance with policies and procedures. Implements Company Policies, Rules and Regulations on Discipline, Food Safety Procedures, Product and Service Quality, Safety and Security and other related Company Policies being implemented.People Management
Ensures proper staffing across all stations (FOH and BOH) of the restaurant. Constantly coaches and mentor ARM, Shift Manager and Restaurant Partners regarding the restaurant standards and operating procedures. Conduct frequent checks on every station to ensure product quality and service quality. Responsible in achieving set targets by ensuring that subordinates adhere to expected job performance and behavior on their assigned tasks. Motivate and drive employee performance to ensure their professional development and personal growth. Set objectives that are measurable and attainable for the whole team. Evaluates employee performance under his/her direct supervision. Promotes camaraderie and teamwork among employees to achieve harmonious and productive working relations.Customer Experience
In charge of managing customer complaints and service recovery on his/her assigned restaurant. Builds and maintains strong positive relationship with customers, community and internal stakeholders. Ensures that every customer who will visit the store will have a positive and heart-warming experience. Conduct Customer Satisfaction Survey as required by the Management
Qualifications:
Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management or equivalentPreferably on a Managerial role with 5 years & Up experience specializing in Quick Service RestaurantMust be proficient in Profit and Loss ManagementInterpersonal skills Written and verbal communication skillsTime and Self-Management skills Decision Making Leadership and coaching skills Customer Service skills Detail oriented Organization SkillWork Conditions:
Shifting Schedule ( 6 days a week with 1 rest day) Working Holidays Frequent contact with Restaurant employeesMust be amenable to be assigned in Metro Manila Branches-
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