Develop, Implement, and evaluate restaurant specific plans for sales and profit growth, and achievement of quality and manpower allocation in alignment with area plans
Deploys restaurant operational tactics develops the Annual Operating Plans based on area plans and discusses the performance expectations with the restaurant management team
Reviews and approves the restaurant's evolving business action plans and monitor restaurant's performance as well as operation execution in accordance with compliance, workplace safety and health
Acts as point of contact in Crisis Management and Media Handling and Emergency Response Team (ERT) Lead, and Occupational Safety and Health Officer which includes facilitation of safety and health committee meetings
Defines sales building and local marketing tactics of the restaurant as aligned with area plans based on validated data and as approved by superior and management team
Provide feedback and inputs to the Area Manager for performance improvement
Attends and/or holds regular meetings with the Operations leadership team and management team for updates and feedback exchange
Collects and analyses business performance data and prepares required reports for the monthly business review and other presentations
Check alignment of local marketing programs and other sales building initiatives, SBU/RBU/District/ Area-wide initiatives
Oversees new product launch, its implementation, integrates desired product sales mix in suggestive selling and in-store sales building initiatives
Performs competitor checks and develops response proposal to the Area Manager
Checks compliance to cash control and inventory management standards (i.e. Inventory, cash, control, GR compliance, PCV checking)
Uses corporate audit parameters in compliance checking, includes cash and non-cash auditing
Develops cost control initiatives
Conducts SLA review to assess service provider's performance and communicates feedback to the area coordinator
Performs production, service and channel management activities, prepares/facilitates admin tasks as assigned during the shift
Checks FSC and GSC compliance of the restaurant develops and implements action plans with the Area Manager for identified deviations
Recommends renovation/civil works for restaurant facelift and equipment replacement
Acts as Pollution Control Officer (PCO) and tracks monthly FSC feedback, analyses result and provides products/service improvement recommendations
Handles customer complaints resolution based on standards and elevates when needed analyses complaints and develops action plan, implements and monitors execution ensures customer recovery and records in the CRM
Prepares and monitors implementation on the Management Team schedule reviews and approves the timekeeping data per cut-off
Handles processing of employee movements of the Crew Leader and Senior Crew
Prepares and implements the restaurant's succession plan
Conducts performance evaluation and student trainees
Creates the subordinate's development plans based on competency assessment and individual performance implements L&D and coaching plans, and monitors achievement of developmental objectives or milestones
Identifies key talents among the team, develops a career plan for those identified as key talents
Qualifications:
Bachelor's degree, preferably in Hotel and Restaurant Management or any business-related course
At least 3 years as an Assistant Manager or Supervisor in a restaurant/ food service or retail outlet operations
