Restaurant Manager

Job Title: Restaurant Manager

Job Location: Can be placed anywhere.

JOB PURPOSE:

To manage a Restaurant on a profitable basis, consistently serving quality food with fast, courteous service in clean and pleasant surroundings.

KEY ACCOUNTABILITIES:

Job Specific Accountabilities

Profit Control

• Achieve sales &profit target –manage P&L to required budgets.

• Maintain & improve QSC standards ensuring profitability, sales growth & other agreed goals.

• Ensure that security measures & policies relating to cash stock & assets are implemented effectively with regard to sales.

• Develop projections of controllable items.

People Developer

• Ensure that all management & staff are trained to the required franchise standard.

• Motivation & development of staff & managers in line with business objectives.

• Provide training & development plans for all & ensure they are completed.

• Conduct management and staff appraisals.

• Conduct regular staff &management meetings.

• Delegate key tasks to management team to maximize their potential & identify potential in staff members and develop accordingly.

Retailer

• Implement Local Restaurant Marketing plan.

• Ensures to provide best quality service and customer care by all staff consistently as per the standard.

• Ensures that all staff knows how to greet and manage traffic, offer assistance, collect payments and bid farewell to customers.

• Delivery of products meeting the quality, the service& the cleanliness standards required.

Keep self-aware and updated of competition and the local market situation.

• Ensures strict compliance with Company’s HSE rules and regulations regarding fire, safety and

environment, Municipality and Health Authority rules and regulations regarding food hygiene and all staff is aware of it.

• Ensuring that appropriate people standards are achieved within Human Resources guidelines.

• Achieve the necessary staffing and scheduling of restaurant to accomplish restaurant goals and

standards.

• Analyze cost controls and sales trends by monitoring month end reports and statements.

Implement local promotions and marketing plans

• Monitors sales projections and budgets versus actual sales.

• Implements approved sales building programs.

• Remain fully informed on market trends and inform the management on best market practices.

• Recommends local store marketing plans to resolve sales shortfalls.

• Maintains continuity with current media messages and restaurant marketing efforts.

• Implements approved Birthday Parties programs.

Training, motivation and retention programs

• Implement training, motivation and retention programs at all levels in restaurant.

• Ensure all training and development standards are met at the store level.

• Utilizes crew growth ladder so that restaurant operates with certified positions.

• Monitors crew training practices.

• Develops managers through use of personal development plans.

• Works with managers to provide monthly development objectives.

• Personal performance is exemplary of all policies and procedures.

• Communicates specific performance standards on a timely basis.

• Observes performance and provides consistent feedback.

• Utilizes effective performance review techniques.

• Ensure proper performance review documentation is established through an effective monitoring system.

• Maintain restaurant building and equipment in a condition that ensures customer service and customer image goals are met.

• Handle customer complaints.

Maintain operations to Franchise Standards:

• Ensures that current standards, including acceptance of raw product are understood and communicated to all restaurant management.

• Ensures that all production systems, time and temperature standards are current and followed.

• Communicates service standards on performance, appearance and atmosphere.

• Communicates and monitors standards for cleanliness, sanitation and safety.

QUALIFICATIONS, EXPERIENCE, KNOWLEDGE & SKILLS:

Minimum Qualification

• High School Certificate/ Diploma

• Diploma in Hotel and Catering Management would be an added advantage.

Minimum Experience & Knowledge & Skills

• Minimum 3 years’ experience within QSR environment of which 1 year in management role.

• Personal Effectiveness / Interaction – Leadership, influence and communication, conflict resolution, teamwork

• Results Orientation / Execution – problem solving, decision making, planning, performance

management

• Business / Technical Excellence – strong business acumen, specialized knowledge,

stakeholder/customer focus

• Ethics and integrity