Assistant Restaurant Manager, RO Restaurant Management
KEY RESULT AREA (action- reason-result/s formula) KEYKey Result
Area 1: SALES-Ensures that all required operational support requirements are in place (4Ms). Coordinates and works with RM for required operations support. Provides inputs and recommendations for improvement.- Ensures that sales building activities are properly implemented. Provides inputs and recommendations for improvement. -Assists Restaurant Manager in sales building initiatives by implementing Client Calls and maintenance of client business relations for assigned Institutional Accounts.
- Gathers sales data for business channels, competition, or RTA as assigned. Responsible for data accuracy and timeliness. Key Result
Area 2: FSC-Recommends and implements FSC improvement programs for the assigned area, as assigned by RM. Responsible for the achievement of identified program objectives. -Front-of-the-house-Back-of-the-house-Sanitation & Pest Control-Prepares and updates the following as assigned by RM.
Responsible for its accuracy and applicability. -Supplies/Station Guides-Master Cleaning Schedule-Management Activity Planner (Checklist)-Repairs & Maintenance Schedule-Ensures resolution and investigation of customer feedbackKey Result Area 3: PROFIT-Implements defined cost management activities / programs, as assigned by RM.
- Responsible for achievement of defined program targets. -Utilities – Electricity, Water-Operating Supplies-Janitorial Supplies-Office Supplies-Dailies-FCPC-Other Expenses (e.g., Transportation)Key Result Area 4: PEOPLE-Responsible for proper implementation of assigned activity, as assigned by RM.
Responsible for achievement of defined objectives/targets. -Prepares and posts cooks’ schedules based on guidelines provided, and adjusts schedules, as needed. -Ensures third-party arrangement is achieved and escalates to the Restaurant Manager any issues encountered.
- Ensures implementation of Cook Trainee Training & Certification.
- Assists the RM in the development and performance monitoring of cooks.
-Implements specific Cook Communication Program/Activity, as assignedOthers-Supports the compliance of the stores to all government requirements-Fund custodian and daily inventory control.
Implementation of cash control and inventory management-New store openings, ensures completion of tasks assigned by RM.Education: College graduate, preferably Hotel & Restaurant Management or any Business-related course. Experience: Preferably with 1-2 years of experience in a supervisory function.Fresh GraduatesSkills and Essential Traits-Strong leadership skills-Persistent-Optimistic-Enthusiastic-Collaborative-FSC Management-Guest Feedback Management-Budgeting-Profitability Management and Financial Analysis-Local Restaurant Marketing JOB FACTORS