Title: Assistant Restaurant Manager - Olongapo (Pooling)
Position Summary
The Assistant Restaurant Manager 1 (ARM 1) supports the Restaurant Manager in achieving the store targets through effective management of store operations. Specifically, the ARM-1 serves as the store’s Food Safety Officer and P&L Custodian, and leads the store in Production Quality. The ARM is also responsible for shift management of the store’s day-to-day operations.
Primary Responsibilities
- Assists the Restaurant Manager in carrying out community relations plan to support brand image
- Conducts sales program evaluation as a basis for implementing sales building plans and requirements
- Employs in-store and out-of-store merchandising programs and plans
- Ensures achievement of standard inventory turnover rate (i.e. completeness, sufficient levels, storage quality)
- Identifies key drivers affecting all shifts and works with concerned managers in the development of strategies and initiatives to resolve issues over the long term
- Identifies opportunities to maximize potential sales according to production plan, product mix, track sales, corrects back-up and adjusts as necessary
- Identifies product volume forecast based on sales forecast. Monitors and analyzes sales performance (AC, TC, dayparts) and provides recommendation to improve sales performance.
- Maintains stock-day level based on actual customer demand and creates adjustments as necessary
- Monitors adherence to standards and follows through execution during production planning
- Monitors and identifies causes of variances and do corrective actions (integrate to the last bullet)
- Plans for production workflow and systems covering cover the anticipate sudden influx of customers, appropriate manning mix and crew positioning
- Proposes doable tactical sales maximization activities aligned to LSM and packaged programs of Marketing.
- Understands, integrates and analyzes all shifts performance data including historical and leads in the development and application of improvement initiatives.
- Coordinates with the Crew Leader with the training certification of team members
- Coordinates with the agency in documenting the critical incidents of team members’ performance appraisal.
- Ensure restaurant compliance with labor requirements such
- Recommends initiatives that will motivate, sustain and improve crew performance.
- Creates Shopping Cart (SHC) and Goods Receipt (GR) as well as the documentation of invoices/delivery receipts to facilitate payment to suppliers.
- Ensures that all official documents and reports from the store are kept in the proper places and only accessible to the correct roles.
- Monitors store compliance with government requirements such as store permits and licenses.
- Works with the Restaurant Manager in defining Safety and Security Programs. Conducts Safety and Security programs.
Education
Bachelor’s degree, preferably in Hotel and Restaurant Management or any business-related course
Experience
- At least 2 years experience as an Assistant Manager or Supervisor in a restaurant/food service or retail operations
Licenses/Certifications/Trainings
Basic Operations Training Program (BOTP)
Working Conditions
Most day-to-day work is at the store. Occasional pullouts for training programs and other activities.
Internal Stakeholders
- Restaurant Manager
External Stakeholders
- Suppliers, Contractors