PURPOSE
The Assistant Restaurant Manager is responsible for assisting in managing the daily operations of restaurant, including the selection, development and performance management of employees. In addition, they oversee the inventory and ordering of food and supplies, optimize profits and ensure that guests are satisfied with their dining experience. The Assistant Manager reports to the Restaurant Manager and Operations Manager.
RESPONSIBILITIES
GENERAL RESPONSIBILITIES:
Participation, preparation of annual budgets with the Restaurant Manager.
Assist LSM implementation at the restaurant level. Restaurant Manager to be informed as required regarding LSM activities.
Ensure Operations execution meets Company standards and customer expectations.
Ensure security of Company assets under his direct management through effective controls and audits.
Assist in managing manpower needs through effective planning for Quantity, Quality and development of manpower. A monthly focus for team member development is to be planned on a monthly basis. Turnover targets to be achieved.
Evaluate team member performance and develop action plans to improve performance. Incorporate Operational Focus Points together with Corporate Core Values; a "We Care" approach. Restaurant Manager to be kept informed.
Motivate team members through recognition of their performance. This should be demonstrated through formal and informal processes.
Effectively communicates with Support Services department to achieve maximum support to the restaurant. Restaurant Managers to be kept informed on all communication. A "We Care" or "Doing the Right Thing" attitude and approach are key.
Ensure execution of training at the restaurant level through training audits and active participation in unit training activities. A "Hands On "approach is required.
Plan and make effective use of time effectively. (Daily, Weekly and monthly Planner)
Manage restaurants through team members to achieve the company targeted plans and ensure operations execution to meet company standards and customer expectations.
Responsible for ensuring that all financial (invoices, reporting) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures.
Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
Ensure positive guest service in all areas. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests.
Ensure that proper security procedures are in place to protect employees, guests and company assets.
Investigate and resolve complaints concerning food quality and service
KEY PERFORMANCE INDICATORS (KPI)
Operational Focus: This is to include a Customer Service, Food Quality and Sanitation Focus on a daily, weekly & monthly basis.
Sales: Unit specific focus to increase sales through Customer Service, Food Quality, Sanitation or LSM activities.
Cost of Sales: Ensure proper food management using prescribed brand and/or corporate controls.
Cost of Labour: Ensure labour costs meet or are better than budgeted costs. Maximize productivity through effective scheduling, well trained and motivated team members. Participate in all corporate labour programs such as cross-branded labour utilization when and where possible.
Management Controllable Costs: Ensure costs meet or are better than budgeted costs. Use a "Return on Investment" (ROI) approach prior to spend. Communicate and as required obtain approval from the Restaurant Manager.
Profit: Ensure profit is achieved or exceeds budgeted percentage and KD. Maximize flow through.
Job Details
| Date Posted: | 2013-05-15 |
| Job Location: | Kuwait |
| Job Role: | Management |
| Company Industry: | Catering/Food Services/Restaurants |
Preferred Candidate
| Career Level: | Mid Career |
| Degree: | Bachelor's degree / higher diploma |
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