You will oversee day-to-day operations of the store. You will also plan, organize, and lead as necessary to achieve profitability and sales targets as well as mobilize people, systems and processes in the store in order to conform to set quality management standards.

KEY RESPONSIBILITIES

You will:

• Set accurate daily sales forecasts based on monthly sales targets, uses the data in order to manage inventory, production schedules, and labor cost efficiently. Manages overall P&L line items.
• Come up with a plan of action to manage costs and achieve profitability targets.
• Ensure compliance with the client's cash handling procedures and inventory systems.
• Evaluate performance of the store in terms of sales, profitability, and other key performance indicators as tied to business plans. Identifies plan of action to meet set performance level.
• Advocate and enforce the client’s brand of customer service, and coach team on how to execute consistently.
• Ensure that merchandising messages in the store are in adherence to prescribed guidelines (proper placement and assembly of Point of Purchase materials, cleanliness of menu board, etc,)
• Ensure all team members understand ongoing store promotions
• Manage restaurant systems assignment to shift managers.
• Ensure the assigned manager can competently handle delegated restaurant systems role.
• Take a plan of action to improve systems execution in the store to address operational barriers
• Store Team Communication and Cascade.
• Effectively communicates to team members the store goals and targets.
• Translate these goals into practical day to day duties of each store member.
• Train, guide, and motivate employees to ensure their professional development and personal growth
• Undertake staffing and scheduling of the store team.
• Manage labor costs through optimized staffing, role assignment and rationalized manpower forecasting.

QUALIFICATIONS:

• Graduate of any four (4) year course, preferably in HRM, Food Tech and Nutrition
• At least 2 years Supervisory experience in a restaurant setting
• Can interpret and analyze Profit and Loss statement
• Has basic understanding of simple financial ratios
• Cost Management

The Assistant Branch Manager will manage restaurant operations toward setting 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 ensuring operational efficiency, compliance, and quality.

KEY RESPONSIBILITIES:

You will:

Key Result Area 1: Cost Management 

• Accomplish daily administrative work and documentation as needed in-store operations.
• Ensure timely submission of billings and other payables.
• Monitor timely submission of required accounting reports including LS in the store management system.
• Prepare Sales and Cost Analysis and Profit and Loss review and discuss it with respective Multi-Unit managers. 
• Formulate annual plans based from present and previous store performance and prepare proposals to respective Multi-Unit Managers.
• Make sure that sales and operating income targets for assigned store are achieved.
• Monitor and maintain direct labor costs of the assigned store within allowable limits.
• Monitor, control, and maintain food and beverage costs within allowable limits.
• Maintain operating expenses within the allocated budget.
• Check delivery sales regularly and upholds standards.

Key Result Area 2: Store Management 

• Monitor equipment daily and calibrate it as needed during store operations.
• Report equipment malfunction and prepare job order requisition.
• Plan preventive maintenance of equipment.
• Supervise ordering, forecasting, and inventories to ensure established minimum levels are maintained.
• Monitor spoilage and breakage.
• Accomplish and ensure accuracy of product inventory count.
• Implement variance analysis and proper charging.
• Uphold and monitor compliance with cash handling procedures and cashiering guidelines.
• Ensure that products’ processes and standards are being followed.
• Supervise kitchen operations to ensure that the food preparation, food storage, food safety and sanitation standards are adhered to.
• Supervise dining operations to ensure service standards are followed.
• Implement prescribed safety and security measures during opening shift operations and closing of the store.
• Recommend resolutions to operational concerns/issues at hand with approval from proper authorities.
• Endorse store concerns to the next duty manager properly.
• Send required reports and updates to respective next-level superiors and Multi-Unit Managers.
• Conduct daily briefings before the shift to clarify expectations for the operations and resolve issues of the previous shift.

Key Result Area 3: Inventory Management

• Plan, implement, and monitor inventory systems (inventory, stock levels, ordering of all restaurant supplies)
• Supervise ordering, forecasting and inventories to ensure established minimum levels are maintained.
• Implement systems and policies for monitoring spoilages and breakages. 
• Accomplishes and ensures the accuracy of product inventory count.
• Implement variance analysis and proper charging.

Key Result Area 4: Brand Management

• Communicate and implement promotional activities according to approved marketing plans.
• Attend to and document customer complaints.
• Implement and uphold the brand’s Service platform.
• Prepare analysis of collected relevant market data in retail trade area and aids Multi Unit Manager in formulation of Local Store Marketing programs.
• Promote brand image through the quality of products and services offered in the store.
• Ensure that all products in the menu are available at any given time.
• Ensure 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

• Follow recruitment policies and procedures for restaurant team members’ level.
• Plan and implement job delegations based on documented job description
• Develop manpower plan and forecast while maintaining approved labor cost.
• Prepare manpower requests in accordance to the approved manpower ratio, as needed.
• Coach, mentor, and evaluate incoming Management Trainees during On-the-Job Training.
• Arrange employee schedules based on manpower need.
• Set subordinate’s individual performance targets based on job description and SBU balanced score card upon employment and beginning of the prescribed cycle.
• Conduct regular performance evaluation of subordinates based on set targets within prescribed period (for regular and probationary employees)
• Subject subordinates’ with low performance rating to PIP and addresses subordinates’ performance gaps by coaching and mentoring.
• Identify development needs of subordinates and recommends him/her to attend behavioral and/or technical programs, as deemed necessary.
• Monitor subordinates’ performance for possible rewards and recognition program
• Ensure 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