Restaurant Manager

To deliver our commitment to our guests to provide them high quality food products and services at great value for money, the incumbent is to ensure the smooth flow of operations of the Restaurant as the Manager on Duty (MOD) who is accountable for leading the store team in achieving the key aim of retaining and attracting new guests, and contributing to the attainment of the RBU'S goal.
As the overall head of the Restaurant, the incumbent shall oversee matters that would affect Sales, Profitability, QSCH and People through the effective Management and Marketing and Financials, and effectively delegate the Key Management System to the rest of the Managers of the store. He/She shall oversee the overall operation of the store and be held accountable on all its deliverables to management.
Responsibility
1. QSCH Management
• Manages the opening/mid shift procedures of the store including the consistent and appropriate execution of the QSCH Restaurant Checklist (QRC) Leads to ensure that the entire store is fully prepared and the store team is ready for the Shift.
• Manages the Floor especially during peak hours. Ensures that excellent service and hospitality are delivered to each guest by setting and sustaining a fun, positive and energetic shift.
• Maintains and/or upgrade the attractiveness of the restaurant to promote a vibrant and bright restaurant environment that is aligned to the brand image that the company is promoting and the brand standards that it upholds.
• Engages the guests to ensure that they have been provided with a unique and memorable dining experience. Visits each table to check on the guest's experience, build positive relationships and facilitates resolution of guest concerns, If any. Ensures that serving time and product quality standards are achieved at all times and surpassed whenever possible.
•Professionally resolve's guests' concerns or complains in a timely and effective manner, ensuring that the guest who complained will leave the store "wowed back". In cases when in-store resolution is not ensured, seeks help and coordinates with QSCH team in an urgent and effective way.
• Manages the closing shift procedures of the store including the timely and effective conduct of a closing line/store check that facilitates an easy and effective set up of the store for the following day's operation.
•Effectively leads the restaurant during the shift to ensure that excellent restaurant operations are consistently achieved.
• Nurtures a work environment that engages team members in a way that empowers and builds positive relationships.
2. Sales Building/Marketing Management
• Effectively implements local restaurant marketing programs to drive trials and create repeat business. Leads and coaches food servers in selling new products and promotion to guests.
•Devices and implements programs that encourage guests to bring more friends/family members to the restaurant.
•Develop positive relationships that will create loyalty among guest. Conceptualizes and implements local marketing programs that reward frequent patrons, strengthening their loyalty to the brand and the frequency of their visits.
- As the KMA Manager of Marketing,
• Act as a guardian of the brand trademark and copyright. Adheres to proper execution of logo and trademark specifications. Adheres to proper guidelines on merchandising development and production. Ensures proper installation and/or distribution of marketing collaterals.
•Develops, implements and evaluates effectiveness of the Dine in, Take Out, and delivery Programs, Functions and Funzone, applicable. Identifies sales targets based on historical data and trade area survey. Develops LSM strategies and tactics. Plots the marketing calendar with appropriate LSM activities. Seeks potential tie-ups and recommend approval for sponsorship.
•Conducts regular community visits within the trade area. Performs public relations duty in local institutions (Schools, barangay/Municipal offices, etc. ) Familiarizes self with community events. Provides report on Community relations programs to concerned individuals and departments.
•Oversees the excellent implementation of the birthday party/Functions program.
3. Profitability Building/Financial Management
• Generates the Menu item sales report from the POS Back Office and analyze it. Ensures the quantity of product items sold matches with sales and other non-sale items. (eg. promo, On-US) and that these transactions are adequately supported with necessary documents ( OS,promo slips, OR, etc.)
• Coordinates with the Restaurant Service coordinator to make the necessary adjustment in work schedules of Restaurant staff to match the need of the shift. This is true but not limited to cases when projected sales for the shift do not happen (eg. Overtime, Broken time, Special taks during non-peak hours).
• Develops new and enhance work processes in close coordination with the Management Team to provide corrective actions to recurring problems including internal guest complaints, as well as preventive actions to avoid potential problems from occuring.
4. Workforce Engagement
• Assist in employee selection, hiring, training, placement, movement, rewards and recognition.
Evaluate the performance of immediate reports on a regular basis.
5. Ad Hoc
• Perform other tasks that may be assigned either individually or as part of the committee.