Accessibility
Restaurant Manager
Summary
Restaurant Manager
| Salary | $19.7 / Hour |
| Schedule | Full Time, Part Time |
| Experience | Minimum 2 years of experience |
| Location | 2180 Barranca Pkwy, Irvine, CA 92606, USA |
| Category | *Bee* • Happy |
Restaurant Manager
Description
JOB SUMMARY
NON-ESSENTIAL FUNCTIONS
Assist the Restaurant General Manager (RGM) in the achievement of the restaurant business goals (i.e. achievement of Food, Service & Cleanliness (FSC) and profitability targets) thru effective management of day-to-day operations; in sales building activities thru the development of packaged programs promotional activities; and may be responsible for the training and development of other management team members: Supervisors, Management Trainees.
ESSENTIAL FUNCTIONS
Sales Target Achievement
- Assist the Restaurant General Manager (RGM) in achieving sales targets by recommending promotional activities for Packaged Programs to support the sales strategy designed by the RGM. Assists in the effective implementation of the programs.
- Assist RGM in Sales Analysis. Provides inputs from Sales Profit Analysis Report (SPAR).
- Develop and recommends specific promotion activities for packaged programs to support sales-building strategies/directions as defined by the RGM.
- Ensure proper implementation and evaluation of promotional activities for Packaged Programs
- Ensure effective implementation of in-store and out-of-store merchandising activities.
FSC Target Achievement
- Help the RGM in creating the Food, Service, Cleanliness (FSC) culture in the restaurant by leading the team in defining and implementing FSC initiatives and activities and by helping identify opportunities to balance FSC & Profit & Loss demands.
- Lead/manage restaurant team for achievement of FSC goals thru effective operations, this includes proper and integrated execution of operations activities that ensures delivery of all FSC support requirements.
- Regular review and assessment of operations. Conducts restaurant FSC Audit. Works with Managers to identify problems and formulate action plans to address concerns.
- Ensures effectiveness of the restaurant Production Systems and requirements are in place.
- Monitor Supervisors to ensure that Service Systems and Crew support requirements are in place.
- Conduct regular review and assessment of the Product Quality and Service Quality levels. Lead and coach management team to design Product /Service Quality & Cleanliness & Sanitation programs. Deploy activities and track implementation.
- Ensure effective operational implementation of New Product Standards, Procedures, and Processes.
- Design an effective and efficient Building, Equipment & Facilities Maintenance Program to support FSC requirements and build brand.
- Preventive Maintenance Program development and implementation.
- Supplier coordination.
Profit Target Achievement
- Help the RGM in creating a cost management orientation among the restaurant team by leading them in defining cost management and operational efficiency improvement activities. Lead in the implementation of activities to improve restaurant cost performance levels.
- Ensure achievement of variable cost targets in the areas of Food Cost & Paper Cost (FC/PC), operating expenses, utilities, Repairs & Maintenance (R&M) & Local Store Marketing (LSM). Oversee Supervisors to ensure achievement of Labor Cost targets.
- Design variable cost management strategy for approval by RGM.
- Monitor and evaluate implementation.
People Management & Development
- Crew
- Assist Restaurant General Manager (RGM/SM) in crew sourcing, selection, and interview.
- Train/Certify crew, crew trainers, and crew trainees
- Assist RGM/SM in Crew Assessments, performance appraisal documentation, and submission.
- Conduct crew meetings.
- Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.
- Manage effective management-crew communication, feedback, performance management, coaching, and discipline.
- Managers
- Implement the restaurant’s Manager Training System
- Train/Certify supervisor/s & management team trainees
- Assist the RGM in Manager Performance appraisal documentation.
- Assist the RGM in conducting management team meetings.
Operational Administration
- Assist the RM in achieving Restaurant Safety & Security Audit Result targets.
- Safety Program
- Develop and recommend Restaurant Safety Program.
- Identify, enable and supervise Team Leaders for Fire Brigade, First Aid, and other Employee & Workplace Safety Teams.
- Security Program
- Develop and recommend the restaurant Security Program.
- Ensure proper implementation of restaurant security programs including cash control system, information security, physical security, and fixed asset management.
- Perform other assignments from time to time as directed by management.
- Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that may be required by management.
- Perform administrative duties as necessary i.e. making copies, filing, etc.
- Prepare individual performance plans, objectives, goals, strategies, and measures (OGSM).
- Prepare management reports, restaurant reports/requirements as required.
JOB SPECIFICATIONS
Education
- At least Associate’s Degree or related courses in Business, Management, Finance/Business, Accounting, etc.
Experience
- At least 2 years experience as a Team Leader in a food service or retail operations. Demonstrated experience in managing others/teams preferably in food service industries or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.
Bona Fide Occupational Qualifications (BFQs)
Basic Operations Training Program or its equivalent
(Required Training, License & Certification)
Food Safety Certification (ServSafe)
Essential Skills and Traits
- Technical Competencies
- Shift Management
- FSC Management
- Customer Feedback Management
- Budgeting
- Profitability Management and Financial Analysis
- Customer and Retail Trade Area Insighting
- Sales Information Management
- Sales Strategy Development and Implementation
- Local Store Marketing
- Business Continuity Planning
- Core Competencies: C.A.M.P. requirements
- Creating the Business
- Advancing Personal Excellence
- Managing the Business
- Promoting People Processes
- Essential Traits (as assessed using HR tool)
- Takes Initiative
- Persistent
- Wants Challenge
- Analytical
- Balance of Authoritative and Collaborative
- Effective Enforcing
- Enlists Cooperation
- Finance/Business
- Numerical
- Wants to Lead
- Behavioral Attributes (live the core values of the organization):
- Customer Focus
- Excellence
- Teamwork
- Humility to listen and learn
- Honesty and Integrity
- Spirit of Family and Fun
- Respect for Individual
- Frugality
Non-Essential Duties and Responsibilities
- Perform administrative duties as necessary i.e. preparing reports, making copies, filing, etc.
- Prepare individual, restaurant’s plans, objectives, goals, strategies, and measures (OGSM).
- Prepare management reports, restaurant reports/requirements.
Other Qualifications
- Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle and PosNet.
- Physical Effort/Requirements: While performing the duties of this job, the employee will:
- Stand/walk for the majority of their scheduled work shift.
- Lift, reach, pull, push, grasp and use hands frequently.
- Bend and/or squat down for the majority of their scheduled shift.
- Climb, stoop and/or kneel rarely.
- Lift up to 50 pounds occasionally.
- Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs.
- Need to speak and hear well enough to receive instructions and communicate with employees and customers.
- Be required to work irregular hours, varying work shift schedules.
- Work Environment: While performing the duties of this job, the employee is regularly exposed to:
- Kitchen equipment
- Hot and cold temperatures and a wet work area.
- Cleaning chemicals
- Possible cuts and burns.
- Moderate noise level in the work environment.
- Wet and slippery floors.
- Tensions and pressures may arise in meeting deadlines and goals.
This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities, and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by an educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.
Reasonable accommodation for people with disabilities may be requested by calling the hiring location.
This company is an Equal Opportunity Employer.
JOB SUMMARY
NON-ESSENTIAL FUNCTIONS
Assist the Restaurant General Manager (RGM) in the achievement of the restaurant business goals (i.e. achievement of Food, Service & Cleanliness (FSC) and profitability targets) thru effective management of day-to-day operations; in sales building activities thru the development of packaged programs promotional activities; and may be responsible for the training and development of other management team members: Supervisors, Management Trainees.
ESSENTIAL FUNCTIONS
Sales Target Achievement
- Assist the Restaurant General Manager (RGM) in achieving sales targets by recommending promotional activities for Packaged Programs to support the sales strategy designed by the RGM. Assists in the effective implementation of the programs.
- Assist RGM in Sales Analysis. Provides inputs from Sales Profit Analysis Report (SPAR).
- Develop and recommends specific promotion activities for packaged programs to support sales-building strategies/directions as defined by the RGM.
- Ensure proper implementation and evaluation of promotional activities for Packaged Programs
- Ensure effective implementation of in-store and out-of-store merchandising activities.
FSC Target Achievement
- Help the RGM in creating the Food, Service, Cleanliness (FSC) culture in the restaurant by leading the team in defining and implementing FSC initiatives and activities and by helping identify opportunities to balance FSC & Profit & Loss demands.
- Lead/manage restaurant team for achievement of FSC goals thru effective operations, this includes proper and integrated execution of operations activities that ensures delivery of all FSC support requirements.
- Regular review and assessment of operations. Conducts restaurant FSC Audit. Works with Managers to identify problems and formulate action plans to address concerns.
- Ensures effectiveness of the restaurant Production Systems and requirements are in place.
- Monitor Supervisors to ensure that Service Systems and Crew support requirements are in place.
- Conduct regular review and assessment of the Product Quality and Service Quality levels. Lead and coach management team to design Product /Service Quality & Cleanliness & Sanitation programs. Deploy activities and track implementation.
- Ensure effective operational implementation of New Product Standards, Procedures, and Processes.
- Design an effective and efficient Building, Equipment & Facilities Maintenance Program to support FSC requirements and build brand.
- Preventive Maintenance Program development and implementation.
- Supplier coordination.
Profit Target Achievement
- Help the RGM in creating a cost management orientation among the restaurant team by leading them in defining cost management and operational efficiency improvement activities. Lead in the implementation of activities to improve restaurant cost performance levels.
- Ensure achievement of variable cost targets in the areas of Food Cost & Paper Cost (FC/PC), operating expenses, utilities, Repairs & Maintenance (R&M) & Local Store Marketing (LSM). Oversee Supervisors to ensure achievement of Labor Cost targets.
- Design variable cost management strategy for approval by RGM.
- Monitor and evaluate implementation.
People Management & Development
- Crew
- Assist Restaurant General Manager (RGM/SM) in crew sourcing, selection, and interview.
- Train/Certify crew, crew trainers, and crew trainees
- Assist RGM/SM in Crew Assessments, performance appraisal documentation, and submission.
- Conduct crew meetings.
- Monitor consistent implementation of Code of Conduct (Employee Handbook) and all HR and Legal requirements and procedures.
- Manage effective management-crew communication, feedback, performance management, coaching, and discipline.
- Managers
- Implement the restaurant’s Manager Training System
- Train/Certify supervisor/s & management team trainees
- Assist the RGM in Manager Performance appraisal documentation.
- Assist the RGM in conducting management team meetings.
Operational Administration
- Assist the RM in achieving Restaurant Safety & Security Audit Result targets.
- Safety Program
- Develop and recommend Restaurant Safety Program.
- Identify, enable and supervise Team Leaders for Fire Brigade, First Aid, and other Employee & Workplace Safety Teams.
- Security Program
- Develop and recommend the restaurant Security Program.
- Ensure proper implementation of restaurant security programs including cash control system, information security, physical security, and fixed asset management.
- Perform other assignments from time to time as directed by management.
- Prepare periodic status reports related to restaurant operations and/or technical services/support to Restaurant Manager and other reports that may be required by management.
- Perform administrative duties as necessary i.e. making copies, filing, etc.
- Prepare individual performance plans, objectives, goals, strategies, and measures (OGSM).
- Prepare management reports, restaurant reports/requirements as required.
JOB SPECIFICATIONS
Education
- At least Associate’s Degree or related courses in Business, Management, Finance/Business, Accounting, etc.
Experience
- At least 2 years experience as a Team Leader in a food service or retail operations. Demonstrated experience in managing others/teams preferably in food service industries or equivalent combination of education & experience from which comparable knowledge, skills & abilities have been achieved.
Bona Fide Occupational Qualifications (BFQs)
Basic Operations Training Program or its equivalent
(Required Training, License & Certification)
Food Safety Certification (ServSafe)
Essential Skills and Traits
- Technical Competencies
- Shift Management
- FSC Management
- Customer Feedback Management
- Budgeting
- Profitability Management and Financial Analysis
- Customer and Retail Trade Area Insighting
- Sales Information Management
- Sales Strategy Development and Implementation
- Local Store Marketing
- Business Continuity Planning
- Core Competencies: C.A.M.P. requirements
- Creating the Business
- Advancing Personal Excellence
- Managing the Business
- Promoting People Processes
- Essential Traits (as assessed using HR tool)
- Takes Initiative
- Persistent
- Wants Challenge
- Analytical
- Balance of Authoritative and Collaborative
- Effective Enforcing
- Enlists Cooperation
- Finance/Business
- Numerical
- Wants to Lead
- Behavioral Attributes (live the core values of the organization):
- Customer Focus
- Excellence
- Teamwork
- Humility to listen and learn
- Honesty and Integrity
- Spirit of Family and Fun
- Respect for Individual
- Frugality
Non-Essential Duties and Responsibilities
- Perform administrative duties as necessary i.e. preparing reports, making copies, filing, etc.
- Prepare individual, restaurant’s plans, objectives, goals, strategies, and measures (OGSM).
- Prepare management reports, restaurant reports/requirements.
Other Qualifications
- Computer Literacy: Proficient in MS Applications (MS Word, Excel, Powerpoint), Oracle and PosNet.
- Physical Effort/Requirements: While performing the duties of this job, the employee will:
- Stand/walk for the majority of their scheduled work shift.
- Lift, reach, pull, push, grasp and use hands frequently.
- Bend and/or squat down for the majority of their scheduled shift.
- Climb, stoop and/or kneel rarely.
- Lift up to 50 pounds occasionally.
- Need to see well enough to read/compose email, reports and use the computer and be proactive to customers’ needs.
- Need to speak and hear well enough to receive instructions and communicate with employees and customers.
- Be required to work irregular hours, varying work shift schedules.
- Work Environment: While performing the duties of this job, the employee is regularly exposed to:
- Kitchen equipment
- Hot and cold temperatures and a wet work area.
- Cleaning chemicals
- Possible cuts and burns.
- Moderate noise level in the work environment.
- Wet and slippery floors.
- Tensions and pressures may arise in meeting deadlines and goals.
This job description has been designed to indicate the general nature and level of work performed by employees in this classification. It is not designed to contain or be interpreted as an exhaustive list of all duties, responsibilities, and qualifications required of employees assigned to this job. The duties, responsibilities may differ from the job description, and that the other duties as assigned, may be part of the job.
If the position requires a college/university degree, it must have been issued by an educational institution accredited by the United States Department of Education. Any degree issued by an educational institution outside the United States must include documentation validating the equivalency of the degree to the same degree in the United States to be considered acceptable for this company’s purposes.
Reasonable accommodation for people with disabilities may be requested by calling the hiring location.
This company is an Equal Opportunity Employer.
Details
| Salary | $19.7 / Hour |
| Schedule | Full Time, Part Time |
| Experience | Minimum 2 years of experience |
| Location | 2180 Barranca Pkwy, Irvine, CA 92606, USA |
| Category | *Bee* • Happy |
Skills
management
Safe Food Handling
fast food
By applying you confirm you have these skills.
Jollibee Irvine (CA)
| Salary | $19.7 / Hour |
| Schedule | Full Time, Part Time |
| Experience | Minimum 2 years of experience |
Share with Friends
We use eVerify to confirm U.S. Employment eligibility.
2180 Barranca Pkwy, Irvine, CA 92606, USA