Job Description

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