Restaurant Manager

JOB DESCRIPTION
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