Assistant Restaurant Manager - Bacoor

Jollibee Group of Companies; Bacoor; On-site; PHP 279,000 - 390,600; Full time

Job summary

The Jollibee Group of Companies seeks an Assistant Restaurant Manager 1 (ARM 1) to support store targets through effective operations management. Responsibilities include managing food safety and productivity, conducting sales evaluations, and ensuring compliance with standards.

This role requires a Bachelor’s degree preferably in Hotel and Restaurant Management with at least 2 years of experience as an Assistant Manager. Day-to-day operations will primarily occur in the store.

Qualifications

• At least 2 years experience as an Assistant Manager or Supervisor in a restaurant/food service or retail operations.

Responsibilities

• Support the Restaurant Manager in achieving store targets.
• Lead in Production Quality and serve as the Food Safety Officer.
• Conducts sales program evaluation for implementing plans.
• Monitors and analyzes sales performance and makes recommendations for improvement.

Skills

Restaurant Operations Management

Food Safety Management

Sales Performance Analysis

Inventory Management

Education

Bachelor's degree in Hotel and Restaurant Management or business-related course

Job description

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.