The Restaurant Manager is responsible for the restaurant's business performance, product and service quality standards, health and safety, as well the overall guest experience and satisfaction.
DUTIES AND RESPONSIBILITIES
Responsible in achieving the target sales and profitability of the restaurant.
Prepares and Analyses 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.
Ensures store funds and sales are properly deposited and accounted for in compliance with Cash handling policies.
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 companywide 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).
Maintains 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.
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.
Conducts 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.
Motivates and drives 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.
Communicate concerns, feedbacks, plans and areas for improvement to Managers and team members during shift briefing.
Responsible in delivering a Truly Heart Warming Experience with our valued guest.
Ensures and improves guest satisfaction and retention within the assigned restaurant.
In-charge of managing customer complaints and service recovery on his/her assigned restaurant.
Builds and maintains strong positive relationship with guests and the community.
Make sure that all restaurants operate at the highest quality with emphasis on guest service while adhering to all health and safety company standards and procedures.
Conducts Customer Satisfaction Survey as required by the Management.
Acts as Brand Ambassador/Ambassadress of iKitchen Inc.
Education
Bachelor's Degree in Hotel & Restaurant Management, Food & Beverage Services, Hospitality, Operations Management or equivalent.
Experience
Preferably on a Managerial role with 5 years & Up experience specializing in Casual Dining Restaurant.
Trainings, Licenses & Certifications
RMDP and other certification required by Operations Team
Skills
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
Competencies
Leadership
Critical Thinking
Planning & Organizing
Delegation
Communication
Customer Focus
Coaching
Work Conditions
Shifting Schedule ( 6 days a week with 1 rest day)
Working Holidays
Frequent contact with Restaurant employees.
Physical Working Conditions
Prolong period of standing and doing rounds inside the restaurant.
With minimal office work such as sitting in a desk.
Work Environment
Constant exposure to Restaurant conditions (BOH & FOH)
Job Type: Permanent
Pay: Php25,
- 00 - Php30,000.00 per month
Benefits: - Additional leave
Company events
Opportunities for promotion Pay raise
- Promotion to permanent employee
* Staff meals provided
Schedule:
Supplemental pay types:
Ability to commute/relocate:
- Cebu City, Cebu: Reliably commute or planning to relocate before starting work (Required)
Experience:
- Restaurant Manager: 2 years (Required)
Language:
Application Deadline: 05/20/2024
Expected Start Date: 05/27/2024
