Restaurant Manager

Restaurant Brands Ltd; Greymouth; On-site; NZD 70,000 - 90,000; Full time

Job summary

Restaurant Brands Limited is seeking an experienced Restaurant Manager to lead daily operations, drive sales, and ensure quality and safety standards at a KFC-branded restaurant. You will coach staff, manage rosters, and uphold RBL policies to deliver excellent customer service.

The role requires proven supervisory experience, strong leadership and communication skills, and the ability to optimise waste, costs and staffing during shifts.

Qualifications

• Attainment of RBL LAS and LAR1 qualifications.
• Working towards achieving LAR2.
• 2+ years of supervisory experience in retail or service industry.

Responsibilities

• Meet KFC standards across operations, food safety and safety.
• Lead and coach restaurant team to achieve targets and service excellence.
• Direct scheduling, staffing, training and performance management.
• Drive continuous improvement in the six key operation areas.

Skills

Computer skills

Time management

Negotiation

Operations experience

Education

LAS (Leading a Shift)

LAR1 (Leading a Restaurant)

LAR2 (progressing toward)

Job description

Purpose of Position

Restaurant Managers (RMs) are responsible for the day-to-day operations of their restaurant to ensure they achieve sales targets, operational efficiency, and profitability targets. Supervising and directing the workforce, making staffing decisions (i.e. hiring, training, evaluating, disciplining, staffing and scheduling). They are also responsible for ensuring customer satisfaction, product quality, and the execution of Restaurant Brands Limited (RBL) standards and policies, including operational, Food Safety and Health and Safety policies and procedures.

To achieve this, the RM is responsible for providing the appropriate coaching and support to their team around procedures and policies, as well as building bench and capability at all levels, ensuring that their restaurant achieves and maintains required performance standards.

Key Accountabilities

General Accountabilities

• Ensure restaurant meets all KFC standards, including Operations, Food Safety and Health and Safety
• Lead team through effective communication and support to achieve KFC’s objectives, strategies, plans and programmes
• Direct team to comply with all operational standards to ensure restaurant passes CER (Champs Excellence Review), RISC (Store, Information Systems, Sales, Cash, Stock) and other audits
• Own behaviour is consistent with the vision, goals and priorities of RBL, demonstrating integrity, honesty and knowledge
• Ensure employees follow correct maintenance procedures in accordance with the established maintenance roster
• Accountable for transactional growth for their restaurant
• Display a very high customer service attitude and hold team accountable for delivering superior customer service
• Responsible for management and minimisation of waste by meeting targets placed on controllables, maximising sales and operating efficiency
• Ensure RBL roster protocols (including national roster) are adhered to and team members are treated fairly and equitably when writing the roster, taking into account business requirements and the team members’ availability
• Follow RBL Recruitment and Selection policies and procedures to ensure best practice is followed and the best fit for the role is attained, based on knowledge and skills, behaviours and attitude
• Personnel and training files are held securely on team members and are accurate and up to date

People Management

• Develop and maintain positive relationships with team members by understanding and addressing motivation, needs and concerns of individual team members using open and effective communication and feedback
• Direct reports are enthusiastic and committed to achieving goals, because they have been trained and KFC values are upheld in store
• Provide coaching and recognition to restaurant team members to build the “How We Work Together2’ (HWWT2) culture
• Responsible for ensuring Assistant Restaurant Managers/Shift Supervisors produce appropriate in store environment so all employees are actively pursuing the achievement of customer satisfaction
• Coach, counsel and inspire Restaurant teams to achieve specific objectives and continuous improvement in the 6 key operations areas – people, customer satisfaction, operations excellence, transactions growth, profit growth and innovation
• Evaluate and document, adhering to RBL procedures, the performance of restaurant teams against established objectives within each of the 6 key operations areas
• Ensure Disciplinary/Termination processes are conducted to RBL standards and employment legislation requirements
• Turnover of restaurant teams is managed to an acceptable level
• Accountable for non-management, FTR by store with expectation of running the store at 110%
• Responsible for managing annual leave balances of restaurant teams as per RBL policy
• Ensure new salaried management employees participate in new starter six week training programme, before starting their role

Training

• Ensure training pathways are followed, commencing with induction, and following through to Assistant Restaurant Manager level
• Responsible for assessing training needs and creating development plans as required for team members
• Actively manage team by regularly conducting performance assessments, providing feedback, and setting challenging goals to improve team member’s performance
• Responsible for building bench and planning for future staffing requirements

Financial Management

• Accountable for financial targets allocated by Restaurant as per the Annual Operating Plan and/or Quarterly forecasts
• Manage COGs % (Cost of Goods), Food Waste, Labour, Cash Variance and all other semi variables, ensuring targets are achieved
• Operate within established guidelines for expenditure and approval authority

Health and Safety

• Demonstrate leadership in compliance with health and safety matters
• Create and maintain a safe and healthy work environment for yourself, other workers, customers and other parties who may enter the workplace
• Identify potential and existing risks/hazards, and complete risk/hazard, and accident/injury records in line with policies and procedures
• Take appropriate actions (in consultation with management/HR) to eliminate or minimise any risk or hazard

Most Frequent Contacts

• Area Manager
• Operations Manager
• Customer Service Centre

Critical Qualifications/Skills/Experience

Qualifications:

• Attainment of RBL qualifications including minimum of LAS (Leading a Shift) and LAR1 (Leading a Restaurant)
• Working towards achieving LAR2

Business/Technical Skills

• Computer skills
• Time management
• Negotiation
• Operations experience (preferably RBL) with a minimum of 3 years retail or service industry experience at a supervisory level

Experience (Technical and Behavioural):

• Assistant Management level, 2 years plus
• Proven operational and procedural knowledge/compliance
• Demonstrated ability to coach and influence team members
• Demonstrated ability to manage a schedule with minimum supervision – self starter
• Knowledge and experience of customer service techniques
• Organisational skills
• Strong problem solving skills
• Ability to plan and prioritise
• Good communication skills
• Ability to effectively handle and manage confidential and sensitive information

This Position Description summarises the primary responsibilities of this role at the time of commencement. Various other responsibilities not listed here may also fall within the responsibility parameters of the position. From time to time and with the natural developments of business structure and practice, an employee may be required to perform additional or new responsibilities that fall reasonably within the expectations of this role. Any significant adjustments to role responsibilities will always be made after consultation with the employee.