Area Manager

The Area Manager is responsible in overseeing the restaurant operations in the designated region making sure it runs effectively and efficiently. He/she leads Restaurant Managers in developing local marketing and sales strategies across restaurant outlets to ensure achievement of sales, operations and customer service objectives.

A. STORE OPERATIONS

1. Builds positive working relationship with Restaurant Manager to identify priorities, share best practices and ensure sales, operations and customer service objectives are achieved.

2. Coordinates with Restaurant Managers to maximize profitability of stores and share of the market by conducting the following in the assigned area:

a. Directing and monitoring the overall performance of stores.

b. Establishing quotas, goals, and training programs for key store personnel.

c. Analyzing sales data to determine sales potential, inventory requirements, trends and customer preference. Considers seasonality of products in the preparation of sales orders to avoid over and understocking of items.

d. Developing creative local marketing strategies in collaboration with Marketing Department.

e. Ensuring high level of customer satisfaction through excellent service. Effective resolution of customer issues and complaints.

f. Building sales culture and sale-centric atmosphere among team members.

g. Ensures store personnel observe company policies, Code of Conduct, SOPs, safety and security measures. Checks on the documentation of excesses in behavior and non-compliance to policies and procedures.

h. Enhancement, maintenance and upkeep of stores to ensure standards of safety, cleanliness and orderliness are being followed by store personnel.

i. Monitoring of stock inventories and replenishment of all items in the store.

j. Checking of items to verify correct pricing and adherence of store personnel to planogram.

k. Control and tightening of security of stores to prevent employee pilferage and theft.

l. Directs and manages appropriate staffing levels of stores in collaboration with HR Department while at the same time adhering to budget constraints and revenue targets.

1. Conducts regular business plan review meetings with Restaurant Managers.

2. Ensures new talents are integrated in the team as part of the long-term talent strategy.

3. Collaborates with Purchasing and Commissary and Warehouse Departments regarding sales order status, shipments and delivery.

4. Elevates issues with Commissary and Warehouse Department with regard to Bad Orders (BOs) and Return to Supplier (RTS) items of the assigned area.

5. Develops, upgrades and recommends store policies that will increase sales, operations and customer service efficiency and effectiveness. Provides Operations Manuals to Restaurant Managers. Orients Restaurant on SOPs.

6. Discusses issues and concerns to Head of Operations & Marketing Department with proposed recommendations.

7. Attends all regular and special meetings being called for by Management.

8. Submits reports as may be required by Management.

9. Performs other tasks as required by immediate superior and Management.

JOB SPECIFICATIONS

EDUCATION : Graduate of any BS Hotel and Restaurant Management or business-related course.

EXPERIENCE : Must have gained at least five (5) years restaurant management experience in upscale casual dining as an Area Manager.

OTHERS : Must have the ability to sell and build strong customer relations.

Must have good leadership skills and good in delegating tasks

Must have exceptional interpersonal skills

Must be knowledgeable in preparing sales reports, budgets and expense reports

Must have good written and oral communication skills

Must be knowledgeable of FDA regulations and municipal and LGU ordinances.

Must be a quick learner, able to multi-task and results driven.

Job Type: Full-time

Pay: Php40, Php45,000.00 per month

Work Location: In person