WH - Assistant Restaurant Manager (Lipa & Sto. Tomas)

Job Description:

• Prepares production plan on a daily and monthly basis.
• Prepares weekly order for frozen and dry items.
• Ensures stocks in good condition and good quality.
• Checks sell by or expiration dates and quality of products being displayed.
• Monitors the actual inventory of all stocks and checks the shopping list and compare the ledger item from the actual count of stocks.
• Monitors daily supply of items to be able to complete the display and maintain the target gross margin.
• Ensures that proper usage of machine (Pizza Maker) by Food Service personnel is being observed at all times.
• Submits monthly report (sales, gross margin, penetration), weekly and monthly throwaway and daily movement reports to the Other Business Unit.
• Monitors proper usage and consumption of supplies and proper ordering of all supplies using the shopping list.
• Ensures that proper cleaning procedures are done religiously in all areas.
• Leads, motivates, teaches, and challenges the subordinates to work to the best of their abilities. Moreover, promotes and enhances the potential skills and abilities of subordinates and ensures that proper scheduling of work hours is prepared.
• Observes proper grooming standards and wearing of company uniform at all times, courtesy towards members, fellow employees and company officers, punctuality at all times and provides proper training including skills development to subordinates.
• Assists the Supervisor with hiring, training, motivating, and disciplining full-time and part-time hourly staff within their assigned unit (s).
• While on duty and in the absence of Supervisor, oversee and control all day-to-day operations of the assigned unit.
• Assists in the development of a comprehensive, commercially orientated activity-based budget for the operation. Take corrective action as directed by the FOM/Warehouse Manager/Supervisor.
• Ensure all health, safety, sanitation, and maintenance standards are met.
• Supervise the preparation of all products in an efficient manner to handle daily requirements; ensure all food prepared is of the highest quality, and overproduction is kept to a minimum to avoid waste.
• Assists with staff scheduling, supply ordering, inventory control, cash controls and security of all areas. Ensure proper turnover of food and material minimizing waste spoilage.
• This position requires work in nontraditional hours, often for extended periods of time outside the course of a typical working day. Therefore, the incumbent must maintain a flexible schedule to facilitate daily operations.
• Performs other tasks as may be assigned from time to time.

Job Qualifications:

• Bachelor’s degree in hospitality management, Business Administration, or any related field
• At least 2–3 years of supervisory experience in restaurant or food service operations
• Strong leadership, communication, and customer service skills
• Knowledge of restaurant operations, inventory management, and food safety standards