Restaurant Manager

Exercises ultimate authority above all branch employees; he/she oversees and reports all aspects of the branch's operations; possess above average technical competency and quick thinking; he/she is a problem solver and troubleshooter. The Branch Manager is the conduit between the management and the branch. He/she must ensure that all guidelines and policies are satisfactorily met, including sales quotas, grooming, housekeeping, food safety, food preparation standards, and customer service metrics.

Qualifications:

• An associate's or bachelor's degree may be preferred for management in specialized fields.
• Previous work experience may qualify in place of high school diploma.
• Proven leadership skills and the ability to effectively manage others.
• Customer service oriented
• Attentive to detail
• Willing to work on shifting schedules
• Proficient computer operating systems, such as Windows or MacOS and competent with Microsoft Office applications (Word, Office, Excel, Powerpoint). Must be tech savvy and can easily learn system POS, GrabFood, & foodpanda applications.
• Must not be afraid to get his/her hands dirty
• Received a passing grade on the given BOK competency test

Duties & Responsibilities:

The branch manager is the acting head of all kitchen and cashiering duties in the branch and can work in the kitchen, or cashier when needed.

AS A BRANCH HEAD :

• Be responsible for all aspects of daily operations, including training of staff, emergency decision- making, and full interaction with the customer.
• Maintain discipline and promote efficiency among his/her subordinates in order to achieve and desired goals of the branch.
• Investigate, observe due process, and recommend corrective actions to management whenever staff violates any policies set.
• Handle and resolve customer complaints by executing commendable customer recovery procedures to address complaints and concern.
• Audit sales, change funds, inventory, and petty cash.
• Check the branch premises ensuring that all (kitchen and dining) area is safe and sanitary fordaily operations.
• Check the attendance and grooming of staff. Ensuring proper hygiene and grooming of all staff.
• Brief everyone on the targets and expectations for the day. Ensure that the staff's performancemeets the required standard of performance.
• Double-check the cash sales against the sales report before cash sales are deposited.
• always monitor/check the inventory movement and availability of the stocks and processreplenishment request for the branch needs.
• Ensure to provide accurate inventory status information for the branch's data analysis.
• Submit accurate weekly Branch Consolidation Report.
• Ensure proper storage of perishable and non-perishable supplies for organization of safetypurposes.
• Monitor and report the inventory usages and wastages.
• Create a strategic weekly schedule for better operations.
• Provide adequate product information for customer queries.
• Orients and provide training for new kitchen or cashier staff on the daily operations.
• Evaluate trainees after one month.
• Prepare daily written reports for the update of the staff from different shifts.
• Input the daily sales and expenses for the branch.
• Regularly update the management team and BOK KOREAN FRIED CHICKEN Head Office ofsituations and events needed to be reported about the branch.
• Ensure purchasing, handling, and storage of all supplies are based on BOK KOREAN FRIEDCHICKEN standards.
• Maintain the cleanliness and safety of the branch at all times
• Ensure the highest quality levels of products and hospitality.
• Ensure that the preparation and serving of all foods are based on BOK KOREAN FRIED CHICKENstandards.
• Ensure that the housekeeping schedule is strictly adhered to.
• Performance other tasks designated by the management.
• Must follow Bank Deposit Schedule provided by the management.
• Ensure the implementation of new guidelines and revisions on the standard procedure providedby BOK KOREAN FRIED CHICKEN
• Ensure staff to follow customer interaction based on BOK KOREAN FRIED CHICKEN standards
• Monitors the implementation of cash handling protocols.
• Ensure and check the quality and quantity of delivery supplies and provide rejection of delivery supplies if does not meet BOK KOREAN FRIED CHICKEN standards.
• Should report 6 times in a week or 48 total hours

AS A KITCHEN HEAD :

• Maintain, clean, and sanitize the preparation area, freezers, supplies storage shelves, and menu board at all times.
• Monitor and ensure product freshness. No expired products should be used and sold. Ensure that sufficient pre-cooked products are kept at an acceptable temperature.
• Prepare and assemble food/beverages with special attention to sanitation and order. Monitor leftover ingredients for quality
• Ensure proper portioning and presentation of food/beverage before serving
• Ensure that all food preparation and storage areas meet BOK KOREAN FRIED CHICKEN's cleaning standards.
• Clean food preparation area and maintain proper storage or disposal of leftover food supplies.
• Appropriately stock the inventory
• Ensure that FIFO (First In, First Out) of products and supplies are strictly implemented.
• Manage and monitor wastages of ingredients (chicken trimming, batter mix, sauces, etc.) andproducts (cooked kimchi fried rice, plain rice, etc.)
• Receive branch delivery of ingredients.
• Comply with sanitation regulations and safety standards.
• Empty, dispose of, and clean the trash and trash bins.

AS CASHIER

• Count the cashier fund before the start of the shift's transactions to ensure that amounts are correct and that there is adequate change.
• Make sure that there are enough bills and coins.
• Keep the cash box locked when unattended.
• Ensure the availability of official receipts and report forms.
• Make the customers aware of BOK KOREAN FRIED CHICKEN offerings.
• Double-check the change given to customers after payment has been received.
• Check and replenish all counter supplies.
• Always practice FIFO (First-In, First-Out) method when displaying and getting products, stocks,and supplies.
• Ensure the products are properly displayed, labeled, and priced correctly.

Job Type: Full-time

Pay: Php24, Php26,000.00 per month

Benefits:

• Opportunities for promotion
• Paid training
• Pay raise
• Staff meals provided

Experience:

• Restaurant Manager: 1 year (Preferred)

Language:

• English (Preferred)

Work Location: In person