Job Description

Job Summary: 

The Restaurant Manager is responsible for the restaurant’s business performance, product & service quality standards, health and safety, as well as the overall customer experience and satisfaction.

KEY RESPONSIBILITIES

You will:

Financial Management

• Responsible in achieving the target sales and profitability of the restaurant.
• Prepare and Analyze profit and loss statement and identifies root causes of variances and opportunities to improve sales and performance.
• Responsible in hitting the target Labor Cost and Food Cost set by the management.
• Prepares store budget based on company targets, expenditure targets and revenue projection.
• Manages the resources of the store (manpower, machine, method, materials and money) and monitors cost to ensure maximum utilization of resources and optimum operations efficiency
• Controls costs by reviewing portion and quantities of food preparation, minimize waste and ensure high quality food preparation.
• Continuously seek improvement in all aspects of the restaurant in order to reduce cost and improve product quality.
• Ensure store funds and sales are properly deposited and accounted for in compliance with Cash handling policies

Operations Management

• Plans programs and strategies, and directs over – all operations to promote customer loyalty and achieve the sales target of the restaurant on a monthly and yearly basis.
• Act as Product and Service Quality Managers
• Ensures Restaurant is passing the Quarterly Audit by Total Quality Management Department (Spot Cash and Rev Audit).
• Ensures that all company wide programs and local store marketing initiatives are properly implemented.
• Reviews and identifies opportunities for operations and process improvement.
• Executes crisis prevention and management protocols.
• Set ups and implements store security procedures and designs appropriate preventive measures.
• Ensures that the store is in full compliance with local health and other government requirements.
• Make sure that restaurant equipment’s are being maintained and handled properly.
• Oversees proper physical ending inventory.
• Implements the standard cleanliness and sanitation procedures for all stations.
• Reports and take immediate response on any injury or incident as soon as possible so actions can be taken by the appropriate Department (HR & Ops).
• Maintain a safe, clean and comfortable environment for team members, customers and employees in accordance with policies and procedures.
• Implements Company Policies, Rules and Regulations on Discipline, Food Safety Procedures, Product and Service Quality, Safety and Security and other related Company Policies being implemented.

People Management

• Ensures proper staffing across all stations (FOH and BOH) of the restaurant.
• Constantly coaches and mentor ARM, Shift Manager and Restaurant Partners regarding the restaurant standards and operating procedures.
• Conduct frequent checks on every station to ensure product quality and service quality.
• Responsible in achieving set targets by ensuring that subordinates adhere to expected job performance and behavior on their assigned tasks.
• Motivate and drive employee performance to ensure their professional development and personal growth.
• Set objectives that are measurable and attainable for the whole team.
• Evaluates employee performance under his/her direct supervision.
• Promotes camaraderie and teamwork among employees to achieve harmonious and productive working relations.

Customer Experience

• In charge of managing customer complaints and service recovery on his/her assigned restaurant.
• Builds and maintains strong positive relationship with customers, community and internal stakeholders.
• Ensures that every customer who will visit the store will have a positive and heart-warming experience.
• Conduct Customer Satisfaction Survey as required by the Management

Qualifications:

• Bachelor’s Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management or equivalent
• Preferably on a Managerial role with 5 years & Up experience specializing in Quick Service Restaurant
• Servsafe Certification, RMDP and other certification required by Operations Team, Food Safety Training etc.
• Interpersonal skills
• Written and verbal communication skills
• Time and Self-Management skills
• Decision Making
• Leadership and coaching skills
• Customer Service skills
• Detail oriented
• Organization Skills
• Leadership
• Critical Thinking
• Planning & Organizing
• Delegation
• Communication
• Customer Focus
• Coaching

Work set up: Shifting Schedule ( 6 days a week with 1 rest day) 

Work Location: C5 Paranaque