Restaurant Operations Manager
hace 1 día
The Assistant Restaurant Manager is a key member of the restaurant team, responsible for supporting the Restaurant Manager in achieving store targets through effective management of store operations. This role serves as the store's Food Safety Officer and P&L Custodian, and leads the store in Production Quality.
Key Responsibilities- Community Relations: Assist the Restaurant Manager in carrying out community relations plans to support brand image.
- Sales Program Evaluation: Conduct sales program evaluations as a basis for implementing sales building plans and requirements.
- Merchandising: Employ in-store and out-of-store merchandising programs and plans.
- Inventory Management: Ensure achievement of standard inventory turnover rate, including completeness, sufficient levels, and storage quality.
- Shift Management: Identify key drivers affecting all shifts and work with concerned managers to develop strategies and initiatives to resolve issues over the long term.
- Sales Maximization: Identify opportunities to maximize potential sales according to production plan, product mix, track sales, correct back-up, and adjust as necessary.
- Sales Performance Analysis: Identify product volume forecast based on sales forecast, monitor and analyze sales performance (AC, TC, dayparts), and provide recommendations to improve sales performance.
- Stock Management: Maintain stock-day level based on actual customer demand and create adjustments as necessary.
- Production Planning: Monitor adherence to standards and follow through execution during production planning.
- Variance Analysis: Monitor and identify causes of variances and do corrective actions.
- Production Workflow: Plan for production workflow and systems covering anticipated sudden influx of customers, appropriate manning mix, and crew positioning.
- Tactical Sales Maximization: Propose doable tactical sales maximization activities aligned to LSM and packaged programs of Marketing.
- Performance Analysis: Understand, integrate, and analyze all shifts performance data, including historical and lead in the development and application of improvement initiatives.
- Crew Development: Coordinate with the Crew Leader with the training certification of team members.
- Performance Documentation: Coordinate with the agency in documenting the critical incidents of team members' performance appraisal.
- Labor Compliance: Ensure restaurant compliance with labor requirements.
- Crew Motivation: Recommend initiatives that will motivate, sustain, and improve crew performance.
- Supply Chain Management: Create Shopping Cart (SHC) and Goods Receipt (GR) as well as the documentation of invoices/delivery receipts to facilitate payment to suppliers.
- Document Management: Ensure that all official documents and reports from the store are kept in the proper places and only accessible to the correct roles.
- Government Compliance: Monitor store compliance with government requirements such as store permits and licenses.
- Safety and Security: Work with the Restaurant Manager in defining Safety and Security Programs. Conduct Safety and Security programs.
- Education: Bachelor's degree, preferably in Hotel and Restaurant Management or any business-related course.
- Experience: At least 2 years experience as an Assistant Manager or Supervisor in a restaurant/food service or retail operations.
- Certifications: Basic Operations Training Program (BOTP).
Most day-to-day work is at the store. Occasional pullouts for training programs and other activities.
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