Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Taytay, Rizal

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Baguio

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Marquee Mall

To manage restaurant operations towards the attainment of set store targets by providing exceptional customer service and ensuring operational excellence in execution aligned with established policies, procedures and standards. Drive sales and profitability through the performance and development of direct subordinates, while working within approved budgets and ensures operational efficiency, compliance, and quality.

KEY RESPONSIBILITIES:

You will:

Key Result Area 1: Cost Management 

• Accomplishes daily administrative work and documentation as needed in store operations.
• Ensures timely submission of billings and other payables.
• Monitors timely submission of required accounting reports including LS in store management system.
• Prepares Sales and Cost Analysis and Profit and Loss review and discusses it with respective Multi Unit Manager. 
• Formulates annual plans based from present and previous store performance and prepares proposal to respective Multi Unit Manager.
• Makes sure that sales and operating income targets for assigned store are achieved.
• Monitors and maintains direct labor cost of assigned store within allowable limits.
• Monitors, controls and maintains food and beverage cost within allowable limits.
• Maintains operating expense within allocated budget.
• Checks delivery sales regularly and upholds standards.

Key Result Area 2: Store Management 

• Monitors equipment daily and calibrates it as needed during store operations.
• Reports equipment malfunction and prepares job order requisition.
• Plans preventive maintenance of equipment.
• Supervises ordering, forecasting and inventories to ensure established minimum levels are maintained.
• Monitors spoilages and breakages.
• Accomplishes and ensures accuracy of product inventory count.
• Implements variance analysis and proper charging.
• Upholds and monitors compliance of cash handling procedures and cashiering guidelines.
• Ensures that products’ processes and standards are being followed.
• Supervises kitchen operations to ensure that the food preparation, food storage, food safety and sanitation standards are adhered to.
• Supervises dining operations to ensure service standards are followed.
• Implements prescribed safety and security measures during opening shift operations and closing of the store.
• Recommends resolutions to operational concerns/issues at hand with approval from proper authorities.
• Endorses store concerns to next duty manager properly.
• Sends required reports and updates to respective next level superior and Multi Unit Manager.
• Conducts daily briefing before the shift to clarify expectations for the operations and resolve issues of previous shift.

Key Result Area 3: Inventory Management

• Plans, implements and monitors inventory systems (inventory, stock levels, ordering of all restaurant supplies)
• Supervises ordering, forecasting and inventories to ensure established minimum levels are maintained.
• Implements systems and policies in monitoring spoilages and breakages. 
• Accomplishes and ensures accuracy of product inventory count.
• Implements variance analysis and proper charging.

Key Result Area 4: Brand Management

• Communicates and implements promotional activities according to approved marketing plans.
• Attends to and documents customer complaints.
• Implements and upholds the brand’s Service platform.
• Prepares analysis of collected relevant market data in retail trade area and aids Multi Unit Manager in formulation of Local Store Marketing programs.
• Promotes brand image through the quality of products and services offered in the store.
• Ensures that all products in the menu are available at any given time.
• Makes sure that new products are offered and promoted according to standards.
• Conducts pre-opening activities in accordance with opening schedule and requirements, for new stores.
• Supervises new store opening team to ensure efficient opening procedures and operations.

Key Result Area 5: People Management

• Follows recruitment policies and procedures for restaurant team members’ level.
• Plans and implements job delegations based on documented job description
• Develops manpower plan and forecasts while maintaining approved labor cost.
• Prepares manpower requests in accordance to the approved manpower ratio, as needed.
• Coaches, mentors and evaluates incoming Management Trainees during On-the-Job Training.
• Arranges employee schedules based on manpower need.
• Sets subordinate’s individual performance targets based on job description and SBU balanced score card upon employment and beginning of the prescribed cycle.
• Conducts regular performance evaluation of subordinates based on set targets within prescribed period (for regular and probationary employees)
• Subjects subordinates’ with low performance rating to PIP and addresses subordinates’ performance gaps by coaching and mentoring.
• Identifies development needs of subordinates and recommends him/her to attend behavioral and/or technical programs, as deemed necessary.
• Monitors subordinates’ performance for possible rewards and recognition program
• Ensures implementation and compliance to Company’s Code of Conduct and handles disciplinary actions.

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management/Administration, Food Technology, Nutrition or Business Management-related courses
• At least Three (3) years related Operations experience in the same capacity preferably in a casual or fine dining restaurant.
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Personable with strong leadership capacity
• Excellent communication skills both in written and oral
• Agility, Flexibility and Adaptability
• With interest in Food Service

Work Schedule: Shifting / 6 days a week

Work Location: Balibago

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Baliwag, Bulacan

Job Description:

The position is responsible for overseeing timeliness of product registration, license to operate renewal with Philippine FDA and applicable site-weed certifications (FSSC, Halal, GMP, etc.).

KEY RESPONSIBILITIES
You will:

• Spearheads the implementation and maintenance of Quality Management Systems.
• Leads audit and inspection preparation, resolution of audit and inspection findings and liaises with auditing groups and inspectors through all stages of audits.
• Ensures the quality assurance programs and policies are maintenance and modified regularly.

QUALIFICATIONS & REQUIREMENTS:

• You must be a graduate of BS Biology, Chemistry, Chemical Engineering, Food Technology or equivalent.
• You must be a Certified Lead Auditor (ISO 9001/ISO 22000) is an advantage.
• You must have more than 3 years of working experience as Quality Management or equivalent,
• You must have working experience on developing QMS document, procedures, and working instructions.
• Preferably with experience in Philippine FDA and other certification audits handling.

Work Schedule: Regular Shift (7am – 5pm)

Work Location: Bagumbayan, Taguig

Work Setup: On-site, 6-days work week

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Telabastagan, Pampanga

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Urdaneta, Pangasinan

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Dinalupihan

Primarily responsible for managing shift manager operations and achieving shift targets

KEY RESPONSIBILITIES:

You will:

FINANCIAL

Key Result Area 1: Cost Management 

• Accountable for managing specific P&L line items which may include but not limited to Cost of Sales, Labor Cost, and Operating expenses. 
• Ensures sales and cost management targets are translated to specific shift targets Develops pre-shift plans and outlines steps in order to achieve daily sales projections, targeted transaction count and average check. 
• Manages food and labor cost during the shift by controlling food wastage and proper labor positioning.

CUSTOMER 

Key Result Area 2: Managing Service Standards and Marketing Programs Execution During the Shift

• Engages with customers and role models service standards. Handles customer complaints in accordance to the client's customer complaint resolution and escalation procedures.
• Monitors and troubleshoots barriers to service and delivery time during assigned shift. 
• Executes proper placement and assembly of merchandising materials (point of purchase materials, updating and cleanliness of menuboard, etc.) 
• Incorporates execution and monitoring of ongoing marketing promos.

PROCESS 

Key Result Area 3: Restaurant Systems Execution through Effective Shift Management

• Executes store operational efficiencies by effectively managing Food production, Food Safety, Equipment and Maintenance, and Safety and Security systems. 
• Performs purchasing, ordering and inventory management tasks. 
• Evaluates achievement of shift targets versus actual and makes the necessary endorsement to the next manage

PEOPLE 

Key Result Area 4: Staffing and Scheduling

• Communicates shift targets to team members, motivates and guide as needed. 
• Implements staff schedule according to plan. 
• Checks staff schedule and complete position plan. 
• Monitor actual sales projections vs. the number of staff and adjusts accordingly

Qualifications:

• Bachelor’s Degree in Hotel and Restaurant Management or Business Management-related courses
• At least Two (2) years related Operations experience in a Supervisory Preferably in Casual or Fine Dining Restaurants
• Computer skills including some Microsoft software and register skills Adept in computer operations and usage of simple office machines (i.e. fax, scanner) 
• Project Management Skills
• Customer Orientation
• Judgment and Decision Making
• Coaching
• Delegation
• Performance Management

Work Schedule: Shifting / 6 days a week

Work Location: Balibago