Assistant Restaurant Manager

ObjectiveAssistant Restaurant managers ensure that restaurants operate efficiently and profitably. Must coordinate a variety of activities, combines strategic planning and day-to-day management activities, in order to enhance restaurant sales. Responsible for the business performance of his restaurant, as well as maintaining high standards of food, service, and health and safety. Have creative aspects, particularly in marketing and business development.Key Result AreasPlanning & Organizing:Sets with Area Manager the AOP for his RestaurantSets with the area manager the monthly Restaurant Business Plan.Sets objectives for the restaurant and reviews them with his team periodically.Controls day-to-day operations by scheduling labour, ordering food and supplies, and developing the restaurant teamTaking responsibility for the business performance of the restaurant.Analyzing and planning restaurant sales levels and profitability.Organizing marketing activities, such as promotional events and discount schemes.Preparing reports at the end of the shift/week, including staff control, food control and sales.Creating and executing plans for department sales, profit and staff development.SalesEnsures complete and timely execution of corporate & local marketing programsDevelop the local store marketing plan in coordination with the marketing department.Develop home delivery plans, coordinate with the home delivery management team to accomplish the set objectives, analyse the impact of HD as an additional service on the sales target.Achieve the SOS TargetControl the driver productivity and achieve the required targetSet plans for the additional services to improve the business & maximize the sales.Follow up & update any information about the competitor’s position in the market in coordination with the marketing dept., which may affect the business plansDevelop a network of effective public relations with the society (governmental Organizations, Participation in social special events etc. to maximize sales & to create brand awareness in the market.Ensure proper sales forecastingSetting budgets and agreeing to them with senior management.Planning and coordinating menus.In charge of outlet treasurer such as petty cash, fund & all kinds of sales transactions.Control current budgeted and forecasted revenues.Financial ExcellenceAnalyse the operations/ P&L to determine deviations from standards and take corrective measures.Ensure proper stock level is maintained.Review the Restaurants purchasing plans in coordination with Purchasing & stores dept., to make sure that all restaurants needControls profit & loss, by following the Control/Security procedures, maintaining inventory, managing labour, reviewing financial reports, and taking appropriate actions.Restaurant ExcellenceEnsures local health and safety codes and company safety and security policy are met.Coordinating the entire operation of the restaurant during scheduled shifts. Managing staff and providing them with proper & clear duty schedule.Ensures maintenance of equipment, facility, and grounds with a preventative maintenance program.Ensures food quality and 100% customer satisfaction, Responding to customer complaints. Meeting and greeting customers and organizing table reservations.Ensures a safe working and customer experience environment by facilitating safe work behaviours of the teamFocus on customer satisfaction strategies and develop the needed action plans to maintain a high standard of services in all restaurants according to the operation manual.Maintain customer mania spirit within the restaurant team, train and empower TM to handle complaints. Ensuring that all employees adhere to the company's uniform standards.Participate in Setting product development & new product plans in coordination with the Quality Assurance Department –H.O. to maintain the progress in the business.Advising customers on the menu and orienting them as per their choice.Develop effective relationships with supporting departments (training, Maintenance, etc.)Work with the Area manager to determine the proper nationality mix for management and team members.Ensures that the customer mania mindset is embedded in his restaurant and sets the example for his team. Responsible for Employee Training, orientation and motivation.Assist Operation manager with menu item development and new marketing initiatives, stimulate growth in sales.Responsible for customer service –waiting time to be as per standard in all areas.Team ExcellenceWorking on the outcomes of the VOT by coordinating with his/her supervisor, analyse, determine corrective action plan, share with the restaurant team and get their input. Follow up with the team on the implementation process.Create a climate for team members to encourage new ideas.Conducts performance appraisals, takes disciplinary action, motivates and trains.Has authority to hire and fire (or participate in those decisions).Champions recognition and motivation efforts.Provide Coaching and feedback for his team.Organizing and supervising the shifts of the kitchen concerning, grooming, hygiene and quality of products served to the guests.Audit all the kitchen work material on a daily basis.Responsible for all item product validity & expiry date.Control all channels of garbage and waste disposal as per municipality standards.Maintaining high standards of quality control, hygiene, and health and safety in all areas.Checking stock levels and ordering supplies.Helping in any area of the restaurant when circumstances dictate.Legal ResponsibilityMaintain outlet legal documents such as trade license, Civil defense certificate and outlet brand board.File all employee legal documents such as Visa, Labor Card, Employee ID, Municipality Card and Health Card insurance.Responsible for all kinds of fines issued by the government against the company.Specifications (Qualifications, Experience, And Skills)Minimum high school academic.Minimum 5 years experience in a similar position.Ability to be integrated into the new work environment.Good knowledge of the market.Knowledge and skills in F&B Retail.Has Guest portfolio & business relationPresentable, High interpersonal skills, and communication skills Hard worker, team work player, flexible work under pressure.Highly Self-motivated with the ability to motivate others as well.