Title: Assistant Restaurant Manager
ARM: The Assistant Restaurant Manager (ARM) ensures efficient restaurant operations, alongside the Restaurant Manager. He/she helps oversee various aspects of daily operations, staff management, customer service, and achievement of the store’s financial and FSC goals. KEY RESULT AREA (action- reason-result/s formula) KEY Key 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 feedback Key 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 assigned Others -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 Graduates Skills 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