Restaurant Manager

Responsible for the development and achievement of the restaurant business goals (i.e. sales and profitability targets, customer satisfaction & Food, Service, Cleanliness (FSC) levels); training/development, motivation and morale of restaurant team; restaurant’s adherence to the organization’s operating systems and standards and compliance to all government and legal (law) requirements.

Sales Target Achievement:

• Define and achieve Restaurant Sales targets and Sales Growth targets. Create a sales and marketing orientation among the restaurant team by leading them in defining customer needs, sales opportunities and in designing and implementing sales building and local restaurant marketing strategies.
• Define Sales Targets and Sales Strategies based on Threats, Opportunities, Weaknesses Strengths (TOWS) analysis and sales analysis.
• Define the Restaurant’s Sales Building Strategies. Define and finalize the Restaurant Sales Plan. Responsible for the effective implementation of the Sales Plan.
• Work with Assistant Restaurant Manager (ARM) in designing Packaged Program promotions.
• Handle Indoor and Outdoor merchandising strategies.
• Lead the Management Team in effective implementation of Restaurant Sales Building activities.
• Ensure achievement of Sales Goals for New Products and System-wide marketing programs.
• Lead the Restaurant Institutional Sales team.
• Regularly review Sales Performance as part of Business review process. Continuously seek ways to improve sales level and sales growth; and is cognizant of all information that affect restaurant sales performance levels.

Build restaurant/brand awareness through community relations.

FSC Target Achievement:

• Define Customer Satisfaction Survey Result Targets, FSC targets and QSR levels.
• Lead the restaurant team in:
• Defining customer and FSC needs
• Defining Customer Survey, FSC and QSR targets

• Ensure achievement of FSC targets.
• Work with ARM/s, Supervisor/s and Crew Trainer/s to ensure that all restaurant operations processes to support FSC needs are integrated and effectively implemented by assigned team member.
• Ensure that all training and competency building activities are in place.
• Monitor and track FSC feedback, assessments and audit results. Conduct QSR audit. Work with the ARM/s in defining FSC improvement strategies for the restaurant.

*Oversees Restaurant Crisis Management and Media Handling.

Profit Target Achievement:

• Prepare Restaurant’s Profit & Loss (P&L) Budget

• Define and achieve P&L targets.
• Work with ARM/s in defining strategies & improvement initiatives to achieve variable cost targets.
• Work with ARM/s to ensure effective implementation of P&L improvement programs and activities.

• Define cost management and productivity improvement strategies for cost areas not directly supervised by ARM/s.

Handle restaurant business reviews and continuously seeks ways to improve P&L results.

People Management & Development

• Source, select and interview crew.

• Lead restaurant team in creating an atmosphere that lives the organization’s core values.

• Ensure achievement of targeted competency levels.
• Prepare and implement Restaurant Succession Plan
• Audit effective implementation of Manager Training Systems
• Train and certify ARM/s, Supervisor/s and Management Trainees
• Approve and ensure implementation of Individual Development Plans (IDPs)

• Achieve Management Team Effectiveness through:
• Effective communication and coordination among team members
• Maintaining and/or enhancing morale level among team
• Effective Performance Management
• Proper delegation of Key Result Areas (KRA) among Management Team members.
• Providing effective Management Team support in areas of restaurant structure, staffing and skills building.

Operational Administration:

• Ensure restaurant adherence to organization’s operating systems, policies, procedures and standards, i.e. Security, Safety, Office and other reportorial and administrative requirements.
• Work with ARM/s in defining Safety and Security Programs. Conduct Safety and Security Audits.
• Ensure restaurant compliance with government requirements such as restaurant permits and licenses.

JOB SPECIFICATIONS:

• At least College Degree or related courses in Business, Management, Finance, Accounting, Industrial Engineering, etc.
• Demonstrated experience in managing quick service restaurant/establishment, food manufacturing business, and managing people or teams preferably in food industries or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.

Responsible for the development and achievement of the restaurant business goals (i.e. sales and profitability targets, customer satisfaction & Food, Service, Cleanliness (FSC) levels); training/development, motivation and morale of restaurant team; restaurant’s adherence to the organization’s operating systems and standards and compliance to all government and legal (law) requirements.

Sales Target Achievement:

• Define and achieve Restaurant Sales targets and Sales Growth targets. Create a sales and marketing orientation among the restaurant team by leading them in defining customer needs, sales opportunities and in designing and implementing sales building and local restaurant marketing strategies.
• Define Sales Targets and Sales Strategies based on Threats, Opportunities, Weaknesses Strengths (TOWS) analysis and sales analysis.
• Define the Restaurant’s Sales Building Strategies. Define and finalize the Restaurant Sales Plan. Responsible for the effective implementation of the Sales Plan.
• Work with Assistant Restaurant Manager (ARM) in designing Packaged Program promotions.
• Handle Indoor and Outdoor merchandising strategies.
• Lead the Management Team in effective implementation of Restaurant Sales Building activities.
• Ensure achievement of Sales Goals for New Products and System-wide marketing programs.
• Lead the Restaurant Institutional Sales team.
• Regularly review Sales Performance as part of Business review process. Continuously seek ways to improve sales level and sales growth; and is cognizant of all information that affect restaurant sales performance levels.

Build restaurant/brand awareness through community relations.

FSC Target Achievement:

• Define Customer Satisfaction Survey Result Targets, FSC targets and QSR levels.
• Lead the restaurant team in:
• Defining customer and FSC needs
• Defining Customer Survey, FSC and QSR targets

• Ensure achievement of FSC targets.
• Work with ARM/s, Supervisor/s and Crew Trainer/s to ensure that all restaurant operations processes to support FSC needs are integrated and effectively implemented by assigned team member.
• Ensure that all training and competency building activities are in place.
• Monitor and track FSC feedback, assessments and audit results. Conduct QSR audit. Work with the ARM/s in defining FSC improvement strategies for the restaurant.

*Oversees Restaurant Crisis Management and Media Handling.

Profit Target Achievement:

• Prepare Restaurant’s Profit & Loss (P&L) Budget

• Define and achieve P&L targets.
• Work with ARM/s in defining strategies & improvement initiatives to achieve variable cost targets.
• Work with ARM/s to ensure effective implementation of P&L improvement programs and activities.

• Define cost management and productivity improvement strategies for cost areas not directly supervised by ARM/s.

Handle restaurant business reviews and continuously seeks ways to improve P&L results.

People Management & Development

• Source, select and interview crew.

• Lead restaurant team in creating an atmosphere that lives the organization’s core values.

• Ensure achievement of targeted competency levels.
• Prepare and implement Restaurant Succession Plan
• Audit effective implementation of Manager Training Systems
• Train and certify ARM/s, Supervisor/s and Management Trainees
• Approve and ensure implementation of Individual Development Plans (IDPs)

• Achieve Management Team Effectiveness through:
• Effective communication and coordination among team members
• Maintaining and/or enhancing morale level among team
• Effective Performance Management
• Proper delegation of Key Result Areas (KRA) among Management Team members.
• Providing effective Management Team support in areas of restaurant structure, staffing and skills building.

Operational Administration:

• Ensure restaurant adherence to organization’s operating systems, policies, procedures and standards, i.e. Security, Safety, Office and other reportorial and administrative requirements.
• Work with ARM/s in defining Safety and Security Programs. Conduct Safety and Security Audits.
• Ensure restaurant compliance with government requirements such as restaurant permits and licenses.

JOB SPECIFICATIONS:

• At least College Degree or related courses in Business, Management, Finance, Accounting, Industrial Engineering, etc.
• Demonstrated experience in managing quick service restaurant/establishment, food manufacturing business, and managing people or teams preferably in food industries or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.