Assistant General Manager (KFC EDSA Guadalupe)

One Food Group; Metro Manila; On-site; PHP 360,000 - 600,000; Full time

Job summary

One Food Group in Metro Manila is seeking a hands-on Store Manager to oversee daily restaurant operations, uphold brand standards, and drive operational excellence across shifts. You will lead a team, recruit and train staff, monitor service quality and financial performance, and coordinate marketing activities to boost guest satisfaction and sales.

The role requires strong leadership, communication, and a solid understanding of health and safety regulations to maintain a high-energy,

Qualifications

• Previous experience in a supervisory or managerial role within a restaurant or hospitality setting.
• Strong understanding of restaurant operations, customer service, and financial management.
• Excellent leadership, communication, and interpersonal skills.
• Ability to manage and motivate a team effectively.
• Proficiency in using point-of-sale systems and handling financial transactions.
• Knowledge of health, safety, and sanitation regulations.

Responsibilities

• Assist the RGM in managing all aspects of restaurant operations, ensuring adherence to brand standards and operational excellence.
• Oversee daily restaurant activities, ensuring smooth and efficient service during shifts.
• Address and resolve customer complaints and feedback in a timely and effective manner.
• Ensure service standards are met or exceeded.
• Support the recruitment, training, and development of staff, including servers, kitchen staff, and supervisors.
• Assist in conducting performance evaluations and providing feedback and coaching to team members.
• Help foster a positive and productive work environment.
• Assist in achieving sales and profitability targets by managing daily operations and monitoring performance metrics.
• Contribute to financial management, including monitoring expenses and implementing cost-control measures.
• Marketing and Promotional Strategies: Assist in executing marketing plans and promotional activities developed by the RGM.
• Participate in organizing and implementing store events and promotions to drive customer engagement and sales.
• Help manage store financials, including cash handling, inventory management, and expense tracking.
• Assist in preparing financial reports and analyzing performance data to support decision-making.
• Support the RGM in handling crisis situations, including customer issues, operational disruptions, and emergencies.
• Act as a point of contact for resolving operational problems and ensuring continuity of service.
• Ensure that the restaurant maintains high standards in food quality, service, health, and safety.
• Conduct regular inspections and audits to ensure compliance with health and safety regulations and brand standards.
• Assist in planning and executing in-store events, promotions, and activities.
• Collaborate with the GM and other departments to ensure successful implementation of events and activities.

Skills

Leadership

Customer service

Communication

Team motivation

POS proficiency

Health & safety knowledge

Education

Associate's or Bachelor's degree in Business Administration, Hospitality Management, or related field

Tools

POS systems

Job description

Job Description

• Assist the RGM in managing all aspects of restaurant operations, ensuring adherence to brand standards and operational excellence.

• Oversee daily restaurant activities, ensuring smooth and efficient service during shifts.

Customer Satisfaction

• Address and resolve customer complaints and feedback in a timely and effective manner.

• Ensure that customer service standards are met or exceeded, contributing to a positive dining experience.

People Development

• Support the recruitment, training, and development of staff, including servers, kitchen staff, and supervisors.

• Assist in conducting performance evaluations and providing feedback and coaching to team members.

• Help foster a positive and productive work environment.

Sales and Profitability Targets

• Assist in achieving sales and profitability targets by managing daily operations and monitoring performance metrics.

• Contribute to financial management, including monitoring expenses and implementing cost-control measures.

• Marketing and Promotional Strategies:

• Assist in executing marketing plans and promotional activities developed by the RGM.

• Participate in organizing and implementing store events and promotions to drive customer engagement and sales.

Financial Management

• Help manage store financials, including cash handling, inventory management, and expense tracking.

• Assist in preparing financial reports and analyzing performance data to support decision-making.

Crisis Management

• Support the RGM in handling crisis situations, including customer issues, operational disruptions, and emergencies.

• Act as a point of contact for resolving operational problems and ensuring continuity of service.

• Standards and Compliance:

• Ensure that the restaurant maintains high standards in food quality, service, health, and safety.

• Conduct regular inspections and audits to ensure compliance with health and safety regulations and brand standards.

Store Events and Activities

• Assist in planning and executing in-store events, promotions, and activities.

• Collaborate with the GM and other departments to ensure successful implementation of events and activities.

Job Qualification

• Previous experience in a supervisory or managerial role within a restaurant or hospitality setting.

• Strong understanding of restaurant operations, customer service, and financial management.

• Excellent leadership, communication, and interpersonal skills.

• Ability to manage and motivate a team effectively.

• Proficiency in using point-of-sale systems and handling financial transactions.

• Knowledge of health, safety, and sanitation regulations.

Education

• Associate's or Bachelor's degree in Business Administration, Hospitality Management, or a related field (preferred).

Work Environment

• Fast-paced restaurant environment requiring frequent interaction with staff and customers.