Assistant Restaurant Manager

JOB SPECIFICATION AND DESCRIPTION

Position: Assistant Restaurant Manager

NATURE AND SCOPE OF FUNCTIONS

Assist the Store Manager in overseeing and leading branch operation by driving sales achieving store targets and developing the skill level talent and impact of all employees within the store. Limited authority to make decisions and take appropriate action that may be required to ensure that the goals and objectives of the Company are met.

ORGANIZATIONAL RELATIONSHIPS

Direct supervision given to: Branch Personnel (supervisory and Line Staff)

Liaise externally: Customers and suppliers

EDUCATIONAL REQUIREMENTS AND/OR EXPERIENCE

A minimum of a Diploma in Business Administration Food Services Hospitality Management or equivalent.
A minimum of one (1) years experience at the supervisory level.

REQUIRED SKILLS AND ATTTRIBUTES

Excellent human relations and customer relations skills
Excellent motivational and interpersonal skills
High level of confidentiality reliability flexibility and responsibility
Ability to communicate effectively both oral and written
Knowledge of the Companys guidelines and operational procedures
Good decision making planning and problemsolving skills
Must display initiative and ability to work independently
Valid Food Handlers permit
Computer literacy

Major responsibilities

1. Assist in coordinating daily restaurant management operations
SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. All customers are provided with a pleasant dining experience.
b. A positive image of the company is maintained.
c. High standards relating to product quality food safety cleanliness hygiene customer service and staff satisfaction are maintained as per customer service quality.
d. Relationships are established with team members and customers so as to drive sales.
e. Customer and employee complaints are investigated and resolved as soon as they arise or within 48 hours of such complaint.
f. Assets are properly secured by implementing and maintaining adequate security systems and measures.
g. Team members and customers are protected by providing a safe and clean restaurant environment.
h. The turnaround time for customers is maintained at a maximum of 180 seconds as appropriate.
i. Processes to improve service quality are identified and recommended.
j. Opening and closing procedures are adhered to.
k. Reports are submitted within 24 hours.
l. Monthly operational report is submitted within 3 days after the end of the month.
m. Trends and economic conditions are analyzed and monitored to anticipate buying patterns and determine the level of products that the company will sell.
n. Assistance is given in the analysis and monitoring of sales records.
o. Operational and profitability targets are achieved.
p. Sales promotional activities are organized and implemented in line with operational policies.
q. Monthly meetings are held with the staff and minutes taken.
r. Employee turnover are properly managed.
s. Performance assessments are conducted annually.
t. Systems are implemented and monitored to avoid pilferage of stock and cash.

2. Assist in Inventory Management

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN

a. Stocks are properly managed and controlled.
b. There is no deviation of the stock management procedures.
c. The team is guided towards achieving targeted stock levels timed reorder periods and minimizing stock loss.
d. The products received in the restaurant are stored at the required temperature as advised by Franchisor.
e. The required records for products received in the restaurant are maintained in conformance with company policy.
f. Products are properly secured by implementing and maintaining adequate security systems and measures.
g. Purchase requisitions are checked and approved.
h. Stock custodian are adequately supervised to ensure accuracy and that storage area is properly secured.
i. Stock transfers are performed according to the standard operating procedure on stock transfers.

3. Assist in Cash Management/Financial objectives

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN

a. Bank lodgments are prepared daily and lodged by 10:00 a.m. on the following day.
b. Store revenue including cash handling and reconciliation of deposits are properly managed.
c. Cashier balancing is carried out according to the cashier balancing procedure.
d. Cash handling is performed in accordance with the Cash Handling Procedure.

4. Hygiene health and safety

SATISFACTORY PERFORMANCE WILL HAVE BEEN ATTAINED WHEN:

a. Sanitary practices for safe food handling general cleanliness and maintenance of kitchen and dining areas are strictly enforced.
b. Compliance with operational standards company policies public health policies and OSHA regulations are strictly enforced.
c. All standards of personal hygiene established by the company are adhered to for example hair must be properly covered at all times proper uniform must be worn name tag must be displayed nails are to be kept short and clean (no nail polish) and full shoes must be worn at all times (no slippers).

5. Physical requirements

a. Must be able to work standing for extended hours
b. Must be able to remain calm when under pressure
c. Must be able to work in varying temperature e.g. hot and cold
d. Must be able to lift up to 50 pounds

6. To perform any other related duties as directed by the Store Manager

Remote Work :

No